<?xml version="1.0" encoding="UTF-8" ?>
<DLPSTEXTCLASS>
<HEADER>
<FILEDESC>
<TITLESTMT>
<TITLE>
Title 21: Food and Drugs</TITLE>
<AUTHOR TYPE="nameinv">
</AUTHOR>
</TITLESTMT>
<PUBLICATIONSTMT>
<PUBLISHER>
</PUBLISHER>
<PUBPLACE>
</PUBPLACE>
<IDNO TYPE="title">
21</IDNO>

</PUBLICATIONSTMT>
<SERIESSTMT>
<TITLE>
</TITLE>
</SERIESSTMT>

</FILEDESC>

<PROFILEDESC>
<TEXTCLASS>
<KEYWORDS>
</KEYWORDS>
</TEXTCLASS>
</PROFILEDESC>
</HEADER>
<TEXT>
<BODY>
<ECFRBRWS>
<AMDDATE>July 23, 2026
</AMDDATE>

<DIV1 N="1" NODE="21:1" TYPE="TITLE">

<HEAD>Title 21—Food and Drugs--Volume 1</HEAD>
<CFRTOC>
<PTHD>Part
</PTHD>
<CHAPTI>
<SUBJECT><E T="04">chapter i</E>—Food and Drug Administration, Department of Health and Human Services
</SUBJECT>
<PG>1


</PG></CHAPTI></CFRTOC>

<DIV3 N="I" NODE="21:1.0.1" TYPE="CHAPTER">

<HEAD> CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES</HEAD>

<DIV4 N="A" NODE="21:1.0.1.1" TYPE="SUBCHAP">
<HEAD>SUBCHAPTER A—GENERAL


</HEAD>

<DIV5 N="1" NODE="21:1.0.1.1.1" TYPE="PART">
<HEAD>PART 1—GENERAL ENFORCEMENT REGULATIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>15 U.S.C. 1333, 1453, 1454, 1455, 4402; 19 U.S.C. 1490, 1491; 21 U.S.C. 321, 331, 332, 333, 334, 335a, 342, 343, 350c, 350d, 350j, 352, 355, 360b, 360ccc, 360ccc-1, 360ccc-2, 362, 371, 374, 381, 382, 384a, 387, 387a, 387c, 393, and 2223; 42 U.S.C. 216, 241, 243, 262, 264, 271.


</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15553, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.1.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 1.1" NODE="21:1.0.1.1.1.1.49.1" TYPE="SECTION">
<HEAD>§ 1.1   General.</HEAD>
<P>(a) The provisions of regulations promulgated under the Federal Food, Drug, and Cosmetic Act with respect to the doing of any act shall be applicable also to the causing of such act to be done.
</P>
<P>(b) The definitions and interpretations of terms contained in sections 201 and 900 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 and 387) shall be applicable also to such terms when used in regulations promulgated under that act.
</P>
<P>(c) The definition of <I>package</I> in § 1.20 and of <I>principal display panel</I> in §§ 101.1, 201.60, 501.1, 701.10 and 801.60 of this chapter; and the requirements pertaining to uniform location, lack of qualification, and separation of the net quantity declaration in §§ 101.7(f), 201.62(e), 501.105(f), 701.13(f) and 801.62(e) of this chapter to type size requirements for net quantity declaration in §§ 101.7(i), 201.62(h), 501.105(i), 701.13(i) and 801.62(h) of this chapter, to initial statement of ounces in the dual declaration of net quantity in §§ 101.7(j) and (m), 201.62(i) and (k), 501.105(j) and (m), 701.13(j) and (m) and 801.62(i) and (k) of this chapter, to initial statement of inches in declaration of net quantity in §§ 201.62(m), 701.13(o) and 801.62(m) of this chapter, to initial statement of square inches in declaration of net quantity in §§ 201.62(n), 701.13(p) and 801.62(n) of this chapter, to prohibition of certain supplemental net quantity statements in §§ 101.7(o), 201.62(o), 501.105(o), 701.13(q) and 801.62(o) of this chapter, and to servings representations in § 501.8 of this chapter are provided for solely by the Fair Packaging and Labeling Act. The other requirements part of this part are issued under both the Fair Packaging and Labeling Act and the Federal Food, Drug, and Cosmetic Act, or by the latter act solely, and are not limited in their application by section 10 of the Fair Packaging and Labeling Act.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 58 FR 17085, Apr. 1, 1993; 75 FR 73953, Nov. 30, 2010; 78 FR 69543, Nov. 20, 2013; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.3" NODE="21:1.0.1.1.1.1.49.2" TYPE="SECTION">
<HEAD>§ 1.3   Definitions.</HEAD>
<P>(a) <I>Labeling</I> includes all written, printed, or graphic matter accompanying an article at any time while such article is in interstate commerce or held for sale after shipment or delivery in interstate commerce.
</P>
<P>(b) <I>Label</I> means any display of written, printed, or graphic matter on the immediate container of any article, or any such matter affixed to any consumer commodity or affixed to or appearing upon a package containing any consumer commodity.


</P>
</DIV8>


<DIV8 N="§ 1.4" NODE="21:1.0.1.1.1.1.49.3" TYPE="SECTION">
<HEAD>§ 1.4   Authority citations.</HEAD>
<P>(a) For each part of its regulations, the Food and Drug Administration includes a centralized citation of all of the statutory provisions that provide authority for any regulation that is included in that part.
</P>
<P>(b) The agency may rely on any one or more of the authorities that are listed for a particular part in implementing or enforcing any section in that part.
</P>
<P>(c) All citations of authority in this chapter will list the applicable sections in the organic statute if the statute is the Federal Food, Drug, and Cosmetic Act, the Public Health Service Act, or the Fair Packaging and Labeling Act. References to an act or a section thereof include references to amendments to that act or section. These citations will also list the corresponding United States Code (U.S.C.) sections. For example, a citation to section 701 of the Federal Food, Drug, and Cosmetic Act would be listed: Sec. 701 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 371).
</P>
<P>(d) If the organic statute is one other than those specified in paragraph (c) of this section, the citations of authority in this chapter generally will list only the applicable U.S.C. sections. For example, a citation to section 552 of the Administrative Procedure Act would be listed: 5 U.S.C. 552. The agency may, where it determines that such measures are in the interest of clarity and public understanding, list the applicable sections in the organic statute and the corresponding U.S.C. section in the same manner set out in paragraph (c) of this section. References to an act or a section thereof include references to amendments to that act or section.
</P>
<P>(e) Where there is no U.S.C. provision, the agency will include a citation to the U.S. Statutes at Large. Citations to the U.S. Statutes at Large will refer to volume and page.
</P>
<P>(f) The authority citations will include a citation to executive delegations (i.e., Executive Orders), if any, necessary to link the statutory authority to the agency.
</P>
<CITA TYPE="N">[54 FR 39630, Sept. 27, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.1.2" TYPE="SUBPART">
<HEAD>Subpart B—General Labeling Requirements</HEAD>


<DIV8 N="§ 1.20" NODE="21:1.0.1.1.1.2.49.1" TYPE="SECTION">
<HEAD>§ 1.20   Presence of mandatory label information.</HEAD>
<P>In the regulations specified in § 1.1(c) of this chapter, the term <I>package</I> means any container or wrapping in which any food, drug, device, or cosmetic is enclosed for use in the delivery or display of such commodities to retail purchasers, but does not include:
</P>
<P>(a) Shipping containers or wrappings used solely for the transportation of any such commodity in bulk or in quantity to manufacturers, packers, processors, or wholesale or retail distributors;
</P>
<P>(b) Shipping containers or outer wrappings used by retailers to ship or deliver any such commodity to retail customers if such containers and wrappings bear no printed matter pertaining to any particular commodity; or
</P>
<P>(c) Containers subject to the provisions of the Act of August 3, 1912 (37 Stat. 250, as amended; 15 U.S.C. 231-233), the Act of March 4, 1915 (38 Stat. 1186, as amended; 15 U.S.C. 234-236), the Act of August 31, 1916 (39 Stat. 673, as amended; 15 U.S.C. 251-256), or the Act of May 21, 1928 (45 Stat. 635, as amended; 15 U.S.C. 257-257i).
</P>
<P>(d) Containers used for tray pack displays in retail establishments.
</P>
<P>(e) Transparent wrappers or containers which do not bear written, printed, or graphic matter obscuring the label information required by this part.
</P>
<FP>A requirement contained in this part that any word, statement, or other information appear on the label shall not be considered to be complied with unless such word, statement, or information also appears on the outer container or wrapper of the retail package of the article, or, as stated in paragraph (e) of this section, such information is easily legible by virtue of the transparency of the outer wrapper or container. Where a consumer commodity is marketed in a multiunit retail package bearing the mandatory label information as required by this part and the unit containers are not intended to be sold separately, the net weight placement requirement of § 101.7(f) applicable to such unit containers is waived if the units are in compliance with all the other requirements of this part.
</FP>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 75 FR 73953, Nov. 30, 2010; 78 FR 69543, Nov. 20, 2013; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.21" NODE="21:1.0.1.1.1.2.49.2" TYPE="SECTION">
<HEAD>§ 1.21   Failure to reveal material facts.</HEAD>
<P>(a) Labeling of a food, drug, device, cosmetic, or tobacco product shall be deemed to be misleading if it fails to reveal facts that are:
</P>
<P>(1) Material in light of other representations made or suggested by statement, word, design, device or any combination thereof; or
</P>
<P>(2) Material with respect to consequences which may result from use of the article under: (i) The conditions prescribed in such labeling or (ii) such conditions of use as are customary or usual.
</P>
<P>(b) Affirmative disclosure of material facts pursuant to paragraph (a) of this section may be required, among other appropriate regulatory procedures, by
</P>
<P>(1) Regulations in this chapter promulgated pursuant to section 701(a) of the act; or
</P>
<P>(2) Direct court enforcement action.
</P>
<P>(c) Paragraph (a) of this section does not:
</P>
<P>(1) Permit a statement of differences of opinion with respect to warnings (including contraindications, precautions, adverse reactions, and other information relating to possible product hazards) required in labeling for food, drugs, devices, cosmetics, or tobacco products under the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(2) Permit a statement of differences of opinion with respect to the effectiveness of a drug unless each of the opinions expressed is supported by substantial evidence of effectiveness as defined in sections 505(d) and 512(d) of the act.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 77 FR 5176, Feb. 2, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 1.23" NODE="21:1.0.1.1.1.2.49.3" TYPE="SECTION">
<HEAD>§ 1.23   Procedures for requesting variations and exemptions from required label statements.</HEAD>
<P>Section 403(e) of the act (in this part 1, the term <I>act</I> means the Federal Food, Drug, and Cosmetic Act) provides for the establishment by regulation of reasonable variations and exemptions for small packages from the required declaration of net quantity of contents. Section 403(i) of the act provides for the establishment by regulation of exemptions from the required declaration of ingredients where such declaration is impracticable, or results in deception or unfair competition. Section 502(b) of the act provides for the establishment by regulation of reasonable variations and exemptions for small packages from the required declaration of net quantity of contents. Section 602(b) of the act provides for the establishment by regulation of reasonable variations and exemptions for small packages from the required declaration of net quantity of contents. Section 5(b) of the Fair Packaging and Labeling Act provides for the establishment by regulation of exemptions from certain required declarations of net quantity of contents, identity of commodity, identity and location of manufacturer, packer, or distributor, and from declaration of net quantity of servings represented, based on a finding that full compliance with such required declarations is impracticable or not necessary for the adequate protection of consumers, and a further finding that the nature, form, or quantity of the packaged consumer commodity or other good and sufficient reasons justify such exemptions. The Commissioner, on his own initiative or on petition of an interested person, may propose a variation or exemption based upon any of the foregoing statutory provisions, including proposed findings if section 5(b) of the Fair Packaging and Labeling Act applies, pursuant to parts 10, 12, 13, 14, 15, 16, and 19 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.24" NODE="21:1.0.1.1.1.2.49.4" TYPE="SECTION">
<HEAD>§ 1.24   Exemptions from required label statements.</HEAD>
<P>The following exemptions are granted from label statements required by this part:
</P>
<P>(a) <I>Foods.</I> (1) While held for sale, a food shall be exempt from the required declaration of net quantity of contents specified in this part if said food is received in bulk containers at a retail establishment and is accurately weighed, measured, or counted either within the view of the purchaser or in compliance with the purchaser's order.
</P>
<P>(2) Random food packages, as defined in § 101.7(j) of this chapter, bearing labels declaring net weight, price per pound or per specified number of pounds, and total price shall be exempt from the type size, dual declaration, and placement requirements of § 101.7 of this chapter if the accurate statement of net weight is presented conspicuously on the principal display panel of the package. In the case of food packed in random packages at one place for subsequent shipment and sale at another, the price sections of the label may be left blank provided they are filled in by the seller prior to retail sale. This exemption shall also apply to uniform weight packages of cheese and cheese products labeled in the same manner and by the same type of equipment as random food packages exempted by this paragraph (a)(2) except that the labels shall bear a declaration of price per pound and not price per specified number of pounds.
</P>
<P>(3) Individual serving-size packages of foods containing less than 
<FR>1/2</FR> ounce or less than 
<FR>1/2</FR> fluid ounce for use in restaurants, institutions, and passenger carriers, and not intended for sale at retail, shall be exempt from the required declaration of net quantity of contents specified in this part.
</P>
<P>(4) Individually wrapped pieces of <I>penny candy</I> and other confectionery of less than one-half ounce net weight per individual piece shall be exempt from the labeling requirements of this part when the container in which such confectionery is shipped is in conformance with the labeling requirements of this part. Similarly, when such confectionery items are sold in bags or boxes, such items shall be exempt from the labeling requirements of this part, including the required declaration of net quantity of contents specified in this part when the declaration on the bag or box meets the requirements of this part.
</P>
<P>(5)(i) Soft drinks packaged in bottles shall be exempt from the placement requirements for the statement of identity prescribed by § 101.3 (a) and (d) of this chapter if such statement appears conspicuously on the bottle closure. When such soft drinks are marketed in a multiunit retail package, the multiunit retail package shall be exempt from the statement of identity declaration requirements prescribed by § 101.3 of this chapter if the statement of identity on the unit container is not obscured by the multiunit retail package.
</P>
<P>(ii) A multiunit retail package for soft drinks shall be exempt from the declaration regarding name and place of business required by § 101.5 of this chapter if the package does not obscure the declaration on unit containers or if it bears a statement that the declaration can be found on the unit containers and the declaration on the unit containers complies with § 101.5 of this chapter. The declaration required by § 101.5 of this chapter may appear on the top or side of the closure of bottled soft drinks if the statement is conspicuous and easily legible.
</P>
<P>(iii) Soft drinks packaged in bottles which display other required label information only on the closure shall be exempt from the placement requirements for the declaration of contents prescribed by § 101.7(f) of this chapter if the required content declaration is blown, formed, or molded into the surface of the bottle in close proximity to the closure.
</P>
<P>(iv) Where a trademark on a soft drink package also serves as, or is, a statement of identity, the use of such trademark on the package in lines not parallel to the base on which the package rests shall be exempted from the requirement of § 101.3(d) of this chapter that the statement be in lines parallel to the base so long as there is also at least one statement of identity in lines generally parallel to the base.
</P>
<P>(v) A multiunit retail package for soft drinks in cans shall be exempt from the declaration regarding name and place of business required by § 101.5 of this chapter if the package does not obscure the declaration on unit containers or if it bears a statement that the declaration can be found on the unit containers and the declaration on the unit containers complies with § 101.5 of this chapter. The declaration required by § 101.5 of this chapter may appear on the top of soft drinks in cans if the statement is conspicuous and easily legible, provided that when the declaration is embossed, it shall appear in type size at least one-eighth inch in height, or if it is printed, the type size shall not be less than one-sixteenth inch in height. The declaration may follow the curvature of the lid of the can and shall not be removed or obscured by the tab which opens the can.
</P>
<P>(6)(i) Ice cream, french ice cream, ice milk, fruit sherbets, water ices, quiescently frozen confections (with or without dairy ingredients), special dietary frozen desserts, and products made in semblance of the foregoing, when measured by and packaged in 
<FR>1/2</FR>-liquid pint and 
<FR>1/2</FR>-gallon measure-containers, as defined in the “Measure Container Code of National Bureau of Standards Handbook 44,” Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices, Sec. 4.45 “Measure-Containers,” which is incorporated by reference, are exempt from the requirements of § 101.7(b)(2) of this chapter to the extent that net contents of 8-fluid ounces and 64-fluid ounces (or 2 quarts) may be expressed as 
<FR>1/2</FR> pint and 
<FR>1/2</FR> gallon, respectively. Copies are available from the Center for Food Safety and Applied Nutrition (HFS-150), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(ii) The foods named in paragraph (a)(6)(i) of this section, when measured by and packaged in 1-liquid pint, 1-liquid quart, and 
<FR>1/2</FR>-gallon measure-containers, as defined in the “Measure Container Code of National Bureau of Standards Handbook 44,” Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices, Sec. 4.45 “Measure-Containers,” which is incorporated by reference, are exempt from the dual net-contents declaration requirement of § 101.7 of this chapter. Copies are available from the Center for Food Safety and Applied Nutrition (HFS-150), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(iii) The foods named in paragraph (a)(6)(i) of this section, when measured by and packaged in 
<FR>1/2</FR>-liquid pint, 1-liquid pint, 1-liquid quart, 
<FR>1/2</FR>-gallon, and 1-gallon measured-containers, as defined in the “Measure Container Code of National Bureau of Standards Handbook 44,” Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices, Sec. 4.45 “Measure-Containers,” which is incorporated by reference, are exempt from the requirement of § 101.7(f) of this chapter that the declaration of net contents be located within the bottom 30 percent of the principal display panel. Copies are available from the Center for Food Safety and Applied Nutrition (HFS-150), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(7)(i) Milk, cream, light cream, coffee or table cream, whipping cream, light whipping cream, heavy or heavy whipping cream, sour or cultured sour cream, half-and-half, sour or cultured half-and-half, reconstituted or recombined milk and milk products, concentrated milk and milk products, skim or skimmed milk, vitamin D milk and milk products, fortified milk and milk products, homogenized milk, flavored milk and milk products, buttermilk, cultured buttermilk, cultured milk or cultured whole buttermilk, low-fat milk (0.5 to 2.0 percent butterfat), and acidified milk and milk products, when packaged in containers of 8- and 64-fluid-ounce capacity, are exempt from the requirements of § 101.7(b)(2) of this chapter to the extent that net contents of 8 fluid ounces and 64 fluid ounces (or 2 quarts) may be expressed as 
<FR>1/2</FR> pint and 
<FR>1/2</FR> gallon, respectively.
</P>
<P>(ii) The products listed in paragraph (a)(7)(i) of this section, when packaged in glass or plastic containers of 
<FR>1/2</FR>-pint, 1-pint, 1-quart, 
<FR>1/2</FR>-gallon, and 1-gallon capacities are exempt from the placement requirement of § 101.7(f) of this chapter that the declaration of net contents be located within the bottom 30 percent of the principal display panel, provided that other required label information is conspicuously displayed on the cap or outside closure and the required net quantity of contents declaration is conspicuously blown, formed, or molded into or permanently applied to that part of the glass or plastic container that is at or above the shoulder of the container.
</P>
<P>(iii) The products listed in paragraph (a)(7)(i) of this section, when packaged in containers of 1-pint, 1-quart, and 
<FR>1/2</FR>-gallon capacities are exempt from the dual net-contents declaration requirement of § 101.7(j) of this chapter.
</P>
<P>(8) Wheat flour products, as defined by §§ 137.105, 137.155, 137.160, 137.165, 137.170, 137.175, 137.180, 137.185, 137.200, and 137.205 of this chapter, packaged:
</P>
<P>(i) In conventional 2-, 5-, 10-, 25-, 50-, and 100-pound packages are exempt from the placement requirement of § 101.7(f) of this chapter that the declaration of net contents be located within the bottom 30 percent of the area of the principal display panel of the label; and
</P>
<P>(ii) In conventional 2-pound packages are exempt from the dual net-contents declaration requirement of § 101.107 of this chapter provided the quantity of contents is expressed in pounds.
</P>
<P>(9)(i) Twelve shell eggs packaged in a carton designed to hold 1 dozen eggs and designed to permit the division of such carton by the retail customer at the place of purchase into two portions of one-half dozen eggs each are exempt from the labeling requirements of this part with respect to each portion of such divided carton if the carton, when undivided, is in conformance with the labeling requirements of this part.
</P>
<P>(ii) Twelve shell eggs packaged in a carton designed to hold 1 dozen eggs are exempt from the placement requirements for the declaration of contents prescribed by § 101.7(f) of this chapter if the required content declaration is otherwise placed on the principal display panel of such carton and if, in the case of such cartons designed to permit division by retail customers into two portions of one-half dozen eggs each, the required content declaration is placed on the principal display panel in such a manner that the context of the content declaration is destroyed upon division of the carton.
</P>
<P>(10) Butter as defined in 42 Stat. 1500 (excluding whipped butter):
</P>
<P>(i) In 8-ounce and in 1-pound packages is exempt from the requirements of § 101.7(f) of this chapter that the net contents declaration be placed within the bottom 30 percent of the area of the principal display panel;
</P>
<P>(ii) In 1-pound packages is exempt from the requirements of § 101.7(j)(1) of this chapter that such declaration be in terms of ounces and pounds, to permit declaration of “1-pound” or “one pound”; and
</P>
<P>(iii) In 4-ounce, 8-ounce, and 1-pound packages with continuous label copy wrapping is exempt from the requirements of §§ 101.3 and 101.7(f) of this chapter that the statement of identity and net contents declaration appear in lines generally parallel to the base on which the package rests as it is designed to be displayed, provided that such statement and declaration are not so positioned on the label as to be misleading or difficult to read as the package is customarily displayed at retail.
</P>
<P>(11) Margarine as defined in § 166.110 of this chapter and imitations thereof in 1-pound rectangular packages, except for packages containing whipped or soft margarine or packages that contain more than four sticks, are exempt from the requirement of § 101.7(f) of this chapter that the declaration of the net quantity of contents appear within the bottom 30 percent of the principal display panel and from the requirement of § 101.7(j)(1) of this chapter that such declaration be expressed both in ounces and in pounds to permit declaration of “1-pound” or “one pound,” provided an accurate statement of net weight appears conspicuously on the principal display panel of the package.
</P>
<P>(12) Corn flour and related products, as they are defined by §§ 137.211, 137.215, and §§ 137.230 through 137.290 of this chapter, packaged in conventional 5-, 10-, 25-, 50-, and 100-pound bags are exempt from the placement requirement of § 101.7(f) of this chapter that the declaration of net contents be located within the bottom 30 percent of the area of the principal display panel of the label.
</P>
<P>(13)(i) Single strength and less than single strength fruit juice beverages, imitations thereof, and drinking water when packaged in glass or plastic containers of 
<FR>1/2</FR>-pint, 1-pint, 1-quart, 
<FR>1/2</FR>-gallon, and 1-gallon capacities are exempt from the placement requirement of § 101.7(f) of this chapter that the declaration of net contents be located within the bottom 30 percent of the principal display panel: <I>Provided,</I> That other required label information is conspicuously displayed on the cap or outside closure and the required net quantity of contents declaration is conspicuously blown, formed, or molded into or permanently applied to that part of the glass or plastic container that is at or above the shoulder of the container.
</P>
<P>(ii) Single strength and less than single strength fruit juice beverages, imitations thereof, and drinking water when packaged in glass, plastic, or paper (fluid milk type) containers of 1-pint, 1-quart, and 
<FR>1/2</FR>-gallon capacities are exempt from the dual net-contents declaration requirement of § 101.7(j) of this chapter.
</P>
<P>(iii) Single strength and less than single strength fruit juice beverages, imitations thereof, and drinking water when packaged in glass, plastic, or paper (fluid milk type) containers of 8- and 64-fluid-ounce capacity, are exempt from the requirements of § 101.7(b)(2) of this chapter to the extent that net contents of 8 fluid ounces and 64 fluid ounces (or 2 quarts) may be expressed as 
<FR>1/2</FR> pint (or half pint) and 
<FR>1/2</FR> gallon (or half gallon), respectively.
</P>
<P>(14) The unit containers in a multiunit or multicomponent retail food package shall be exempt from regulations of section 403 (e)(1), (g)(2), (i)(2), (k), and (q) of the act with respect to the requirements for label declaration of the name and place of business of the manufacturer, packer, or distributor; label declaration of ingredients; and nutrition information when:
</P>
<P>(i) The multiunit or multicomponent retail food package labeling meets all the requirements of this part;
</P>
<P>(ii) The unit containers are securely enclosed within and not intended to be separated from the retail package under conditions of retail sale; and
</P>
<P>(iii) Each unit container is labeled with the statement “This Unit Not Labeled For Retail Sale” in type size not less than one-sixteenth of an inch in height. The word “Individual” may be used in lieu of or immediately preceding the word “Retail” in the statement.
</P>
<P>(b) <I>Drugs.</I> Liquid over-the-counter veterinary preparations intended for injection shall be exempt from the declaration of net quantity of contents in terms of the U.S. gallon of 231 cubic inches and quart, pint, and fluid-ounce subdivisions thereof as required by § 201.62 (b), (i), and (j) of this chapter, and from the dual declaration requirements of § 201.62(i) of this chapter, if such declaration of net quantity of contents is expressed in terms of the liter and milliliter, or cubic centimeter, with the volume expressed at 68 °F (20 °C).
</P>
<P>(c) <I>Cosmetics.</I> Cosmetics in packages containing less than one-fourth ounce avoirdupois or one-eighth fluid ounce shall be exempt from compliance with the requirements of section 602(b)(2) of the Federal Food, Drug, and Cosmetic Act and section 4(a)(2) of the Fair Packaging and Labeling Act:
</P>
<P>(1) When such cosmetics are affixed to a display card labeled in conformance with all labeling requirements of this part; or
</P>
<P>(2) When such cosmetics are sold at retail as part of a cosmetic package consisting of an inner and outer container and the inner container is not for separate retail sale and the outer container is labeled in conformance with all labeling requirements of this part.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 47 FR 946, Jan. 8, 1982; 47 FR 32421, July 27, 1982; 49 FR 13339, Apr. 4, 1984; 54 FR 9033, Mar. 3, 1989; 58 FR 2174, Jan. 6, 1993; 61 FR 14478, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 81 FR 49895, July 29, 2016; 81 FR 59131, Aug. 29, 2016; 85 FR 72906, Nov. 16, 2020]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.1.3" TYPE="SUBPART">
<HEAD>Subpart C [Reserved]</HEAD>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.1.4" TYPE="SUBPART">
<HEAD>Subpart D—Electronic Import Entries</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>81 FR 85870, Nov. 29, 2016, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 1.70" NODE="21:1.0.1.1.1.4.49.1" TYPE="SECTION">
<HEAD>§ 1.70   Scope.</HEAD>
<P>This subpart specifies the data elements that are required by the Food and Drug Administration (FDA) to be included in an electronic import entry submitted in the Automated Commercial Environment (ACE) system or any other U.S. Customs and Border Protection (CBP)-authorized electronic data interchange (EDI) system, which contains an article that is being imported or offered for import into the United States and that is regulated by FDA.


</P>
</DIV8>


<DIV8 N="§ 1.71" NODE="21:1.0.1.1.1.4.49.2" TYPE="SECTION">
<HEAD>§ 1.71   Definitions.</HEAD>
<P>For purposes of subpart D:
</P>
<P><I>ACE filer</I> means the person who is authorized to submit an electronic import entry for an FDA-regulated product in the Automated Commercial Environment or any other CBP-authorized EDI system.
</P>
<P><I>Acidified food</I> means acidified food, as defined in § 114.3(b) of this chapter, and subject to the requirements in parts 108 and 114 of this chapter.
</P>
<P><I>Automated Commercial Environment</I> or <I>ACE</I> means the automated and electronic system for processing commercial importations that is operated by U.S. Customs and Border Protection in accordance with the National Customs Automation Program established in Subtitle B of Title VI—Customs Modernization, in the North American Free Trade Agreement Implementation Act (Pub. L. 103-182, 107 Stat. 2057, 2170, December 8, 1993) (Customs Modernization Act), or any other CBP-authorized EDI system.
</P>
<P><I>Biological product</I> means a biological product as defined in section 351(i)(1) of the Public Health Service Act.
</P>
<P><I>Cosmetic</I> means a cosmetic as defined in section 201(i) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>CBP or U.S. Customs and Border Protection</I> means the Federal Agency that is primarily responsible for maintaining the integrity of the borders and ports of entry of the United States.
</P>
<P><I>Drug</I> means those articles meeting the definition of a drug in section 201(g)(1) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>FDA or Agency</I> means the U.S. Food and Drug Administration.
</P>
<P><I>Food</I> means food as defined in section 201(f) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Food contact substance</I> means any substance, as defined in section 409(h)(6) of the Federal Food, Drug, and Cosmetic Act, that is intended for use as a component of materials used in manufacturing, packing, packaging, transporting, or holding food if such use is not intended to have any technical effect in such food.
</P>
<P><I>HCT/Ps</I> means human cells, tissues, or cellular or tissue-based products, as defined in § 1271.3(d) of this chapter.
</P>
<P><I>Low-acid canned food</I> means a thermally processed low-acid food (as defined in § 113.3(n) of this chapter) in a hermetically sealed container (as defined in § 113.3(j) of this chapter), and subject to the requirements in parts 108 and 113 of this chapter.
</P>
<P><I>Medical device</I> means a device as defined in section 201(h) of the Federal Food, Drug, and Cosmetic Act, that is intended for use in humans.
</P>
<P><I>Radiation-emitting electronic product</I> means an electronic product as defined in section 531 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Tobacco product</I> means a tobacco product as defined in section 201(rr) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Veterinary device</I> means a device as defined in section 201(h) of the Federal Food, Drug, and Cosmetic Act, that is intended for use in animals.
</P>
<CITA TYPE="N">[81 FR 85870, Nov. 29, 2016, as amended at 87 FR 62984, Oct. 18, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 1.72" NODE="21:1.0.1.1.1.4.49.3" TYPE="SECTION">
<HEAD>§ 1.72   Data elements that must be submitted in ACE for articles regulated by FDA.</HEAD>
<P><I>General.</I> When filing an entry in ACE, the ACE filer shall submit the following information for food contact substances, drugs, biological products, HCT/Ps, medical devices, veterinary devices, radiation-emitting electronic products, cosmetics, and tobacco products.
</P>
<P>(a) <I>Product identifying information</I> for the article that is being imported or offered for import. This consists of:
</P>
<P>(1) <I>FDA Country of Production,</I> which is the country where the article was last manufactured, processed, or grown (including harvested, or collected and readied for shipment to the United States). The FDA Country of Production for an article that has undergone any manufacturing or processing is the country where that activity occurred provided that the manufacturing or processing had more than a minor, negligible, or insignificant effect on the article.
</P>
<P>(2) <I>The Complete FDA Product Code,</I> which must be consistent with the invoice description of the product.
</P>
<P>(3) <I>The Full Intended Use Code.</I>
</P>
<P>(b) <I>Importer of record contact information,</I> which is the telephone and email address of the importer of record.
</P>
<CITA TYPE="N">[81 FR 85870, Nov. 29, 2016, as amended at 87 FR 62984, Oct. 18, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 1.73" NODE="21:1.0.1.1.1.4.49.4" TYPE="SECTION">
<HEAD>§ 1.73   Food.</HEAD>
<P>(a) <I>Food contact substances.</I> An ACE filer must submit the information specified in § 1.72 at the time of filing entry in ACE for food that is a food contact substance.
</P>
<P>(b) <I>Low-acid canned food.</I> For an article of food that is a low-acid canned food, the ACE filer must submit at the time of filing entry the Food Canning Establishment Number and the Submission Identifier, and can dimensions or volume, except that the ACE filer does not need to submit this information in ACE at the time of entry if the article is being imported or offered for import for laboratory analysis only and will not be taste tested or otherwise ingested.
</P>
<P>(c) <I>Acidified food.</I> For an article of food that is an acidified food, the ACE filer must submit at the time of filing entry the Food Canning Establishment Number and the Submission Identifier, and can dimensions or volume, except that the ACE filer does not need to submit this information in ACE at the time of entry if the article is being imported or offered for import for laboratory analysis only and will not be taste tested or otherwise ingested.


</P>
</DIV8>


<DIV8 N="§ 1.74" NODE="21:1.0.1.1.1.4.49.5" TYPE="SECTION">
<HEAD>§ 1.74   Human drugs.</HEAD>
<P>In addition to the data required to be submitted in § 1.72, an ACE filer must submit the following information at the time of filing entry in ACE for drugs, including biological products and eligible prescription drugs as defined in § 251.2 of this chapter that are imported or offered for import under section 804 of the Federal Food, Drug, and Cosmetic Act, intended for human use that are regulated by the FDA Center for Drug Evaluation and Research.
</P>
<P>(a) For a drug intended for human use that is not an eligible prescription drug covered under paragraph (b) of this section:
</P>
<P>(1) <I>Registration and listing.</I> The Drug Registration Number and the Drug Listing Number of the foreign establishment where the human drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States is required to register and list the drug under part 207 of this chapter. For the purposes of this section, the Drug Registration Number that must be submitted at the time of entry filing in ACE is the unique facility identifier of the foreign establishment where the human drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States.  The unique facility identifier is the identifier submitted by a registrant in accordance with the system specified under section 510 of the Federal Food, Drug, and Cosmetic Act. For the purposes of this section, the Drug Listing Number is the National Drug Code number of the human drug article being imported or offered for import.
</P>
<P>(2) <I>Drug application number.</I> For a drug intended for human use that is the subject of an approved application under section 505(b) or 505(j) of the Federal Food, Drug, and Cosmetic Act, the number of the new drug application or abbreviated new drug application. For a biological product regulated by the FDA Center for Drug Evaluation and Research that is required to have an approved biologics license application, the number of the applicable application.
</P>
<P>(3) <I>Investigational new drug application number.</I> For a drug intended for human use that is the subject of an investigational new drug application under section 505(i) of the Federal Food, Drug, and Cosmetic Act, the number of the investigational new drug application.
</P>
<P>(b) For an eligible prescription drug as defined in § 251.2 of this chapter that is imported or offered for import under section 804 of the Federal Food, Drug, and Cosmetic Act:
</P>
<P>(1) <I>Registration and listing.</I> The Drug Registration Number and the Drug Listing Number. For the purposes of this section, the Drug Registration Number that must be submitted in ACE is the unique facility identifier submitted by the Foreign Seller registrant under § 251.9 of this chapter in accordance with the system specified under section 510 of the Federal Food, Drug, and Cosmetic Act. For the purposes of this section, the Drug Listing Number is the National Drug Code number that the Importer will use when relabeling the eligible prescription drug as required in § 251.13 of this chapter.
</P>
<P>(2) <I>Drug application number.</I> The number of the new drug application or abbreviated new drug application for the counterpart FDA-approved drug.
</P>
<P>(3) <I>Lot or control number.</I> The lot or control number assigned by the manufacturer of the eligible prescription drug.
</P>
<P>(4) <I>FDA Quantity.</I> FDA Quantity, which is the quantity of each eligible prescription drug in an import line delineated by packaging level, including the type of package from the largest packaging unit to the smallest packaging unit; the quantity of each packaging unit; and the volume and/or weight of each of the smallest of the packaging units.
</P>
<P>(5) <I>Pre-Import Request number.</I> The Pre-Import Request number assigned by FDA.
</P>
<CITA TYPE="N">[85 FR 62125, Oct. 1, 2020, as mended at 86 FR 17060, Apr. 1, 2021]




</CITA>
</DIV8>


<DIV8 N="§ 1.75" NODE="21:1.0.1.1.1.4.49.6" TYPE="SECTION">
<HEAD>§ 1.75   Animal drugs and veterinary devices.</HEAD>
<P>(a) <I>Animal drugs.</I> In addition to the data required to be submitted in § 1.72, an ACE filer must submit the following information at the time of filing entry in ACE for animal drugs:
</P>
<P>(1) <I>Registration and listing.</I> For a drug intended for animal use, the Drug Registration Number and the Drug Listing Number if the foreign establishment where the drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States is required to register and list the drug under part 207 of this chapter. For the purposes of this section, the Drug Registration Number that must be submitted in ACE at the time of entry is the Unique Facility Identifier of the foreign establishment where the animal drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States. The Unique Facility Identifier is the identifier submitted by a registrant in accordance with the system specified under section 510(b) of the Federal Food, Drug, and Cosmetic Act. For the purposes of this section, the Drug Listing Number is the National Drug Code number of the animal drug article being imported or offered for import.
</P>
<P>(2) <I>New animal drug application number.</I> For a drug intended for animal use that is the subject of an approved application under section 512 of the Federal Food, Drug, and Cosmetic Act, the number of the new animal drug application or abbreviated new animal drug application. For a drug intended for animal use that is the subject of a conditionally approved application under section 571 of the Federal Food, Drug, and Cosmetic Act, the application number for the conditionally approved new animal drug.
</P>
<P>(3) <I>Veterinary minor species index file number.</I> For a drug intended for use in animals that is the subject of an Index listing under section 572 of the Federal Food, Drug, and Cosmetic Act, the Minor Species Index File number of the new animal drug on the Index of Legally Marketed Unapproved New Animal Drugs for Minor Species.
</P>
<P>(4) <I>Investigational new animal drug file number.</I> For a drug intended for animal use that is the subject of an investigational new animal drug or generic investigational new animal drug file under part 511 of this chapter, the number of the investigational new animal drug or generic investigational new animal drug file.
</P>
<P>(b) <I>Veterinary devices.</I> An ACE filer must submit the data specified in § 1.72 at the time of filing entry in ACE for veterinary devices.
</P>
<CITA TYPE="N">[87 FR 62984, Oct. 18, 2022]




</CITA>
</DIV8>


<DIV8 N="§ 1.76" NODE="21:1.0.1.1.1.4.49.7" TYPE="SECTION">
<HEAD>§ 1.76   Medical devices.</HEAD>
<P>In addition to the data required to be submitted in § 1.72, an ACE filer must submit the following information at the time of filing entry in ACE for medical devices regulated by the FDA Center for Devices and Radiological Health.
</P>
<P>(a) <I>Registration and listing.</I> For a medical device, the Registration Number for Foreign Manufacturers, Foreign Exporters, and/or Domestic Manufacturers, and the Device Listing Number, required under section 510 of the Federal Food, Drug, and Cosmetic Act and part 807 of this chapter.
</P>
<P>(b) <I>Investigational devices.</I> For an investigational medical device that has an investigational device exemption granted under section 520(g) of the Federal Food, Drug, and Cosmetic Act, the Investigational Device Exemption Number. For an investigational medical device being imported or offered for import for use in a nonsignificant risk or exempt study, “NSR” to be entered in the Affirmation of Compliance for the “investigational device exemption” that identifies the device as being used in a nonsignificant risk or exempt study.
</P>
<P>(c) <I>Premarket number.</I> For a medical device that has one, the Premarket Number. This is the Premarket Approval Number for those medical devices that have received premarket approval under section 515 of the Federal Food, Drug, and Cosmetic Act; the Product Development Protocol Number for those medical devices for which FDA has declared the product development protocol complete under section 515(f) of the Federal Food, Drug, and Cosmetic Act; the De Novo number for those medical devices granted marketing authorization under section 513(f)(2) of the Federal Food, Drug, and Cosmetic Act; the Premarket Notification Number for those medical devices that received premarket clearance under section 510(k) of the Federal Food, Drug, and Cosmetic Act; or the Humanitarian Device Exemption Number for those medical devices for which an exemption has been granted under section 520(m) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(d) <I>Component.</I> If applicable for a medical device, an affirmation identifying that the article being imported or offered for import is a component that requires further processing or inclusion into a finished medical device.
</P>
<P>(e) <I>Lead wire/patient cable.</I> For electrode lead wires and patient cables intended for use with a medical device, an Affirmation of Compliance with the applicable performance standard under § 898.12 of this chapter.
</P>
<P>(f) <I>Impact resistant lens.</I> For impact resistant lenses in eyeglasses and sunglasses, an Affirmation of Compliance with the applicable requirements of § 801.410 of this chapter.
</P>
<P>(g) <I>Convenience kit.</I> If applicable for a medical device, an Affirmation of Compliance that the article imported or offered for import is a convenience kit or part of a convenience kit.


</P>
</DIV8>


<DIV8 N="§ 1.77" NODE="21:1.0.1.1.1.4.49.8" TYPE="SECTION">
<HEAD>§ 1.77   Radiation-emitting electronic products.</HEAD>
<P>In addition to the data required to be submitted in § 1.72, an ACE filer must submit all of the declarations required in Form FDA 2877 electronically in ACE at the time of filing entry for products subject to the standards under parts 1020-1050 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.78" NODE="21:1.0.1.1.1.4.49.9" TYPE="SECTION">
<HEAD>§ 1.78   Biological products, HCT/Ps, and related drugs and medical devices.</HEAD>
<P>In addition to the data required to be submitted in § 1.72, an ACE filer must submit the following information at the time of filing entry in ACE for biological products, HCT/Ps, and related drugs and medical devices regulated by the FDA Center for Biologics Evaluation and Research.
</P>
<P>(a) <I>Product name</I> which identifies the article being imported or offered for import by the name commonly associated with that article including the established name, trade name, brand name, proper name, or product description if the article does not have an established name, trade name, brand name, or proper name.
</P>
<P>(b) <I>HCT/P registration and affirmation.</I> (1) For an HCT/P regulated solely under section 361 of the Public Health Service Act and the regulations in part 1271 of this chapter that is manufactured by an establishment that is required to be registered under part 1271 of this chapter, the HCT/P Registration Number; and
</P>
<P>(2) For an HCT/P regulated solely under section 361 of the Public Health Service Act and the regulations in part 1271 of this chapter, an Affirmation of Compliance with the applicable requirements of part 1271 of this chapter.
</P>
<P>(c) <I>Licensed biological products.</I> For a biological product that is the subject of an approved biologics license application under section 351 of the Public Health Service Act, the Submission Tracking Number of the biologics license application and/or the Biologics License Number.
</P>
<P>(d) <I>Drug registration.</I> For a drug intended for human use, the Drug Registration Number if the foreign establishment where the human drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States is required to register the drug under part 207 or part 607 of this chapter as applicable. For the purposes of this section, the Drug Registration Number that must be submitted at the time of entry in ACE is the unique facility identifier of the foreign establishment where the human drug was manufactured, prepared, propagated, compounded, or processed before being imported or offered for import into the United States. The unique facility identifier is the identifier submitted by a registrant in accordance with the system specified under section 510 of the Federal Food, Drug, and Cosmetic Act. 
</P>
<P>(e) <I>Drug application number.</I> For a drug intended for human use that is the subject of an approved application under section 505(b) or 505(j) of the Federal Food, Drug, and Cosmetic Act, the number of the new drug application or the abbreviated new drug application.
</P>
<P>(f) <I>Investigational new drug application number.</I> For a drug intended for human use that is the subject of an investigational new drug application under section 505(i) of the Federal Food, Drug, and Cosmetic Act, the number of the investigational new drug application.
</P>
<P>(g) <I>Medical device registration and listing.</I> For a medical device subject to the registration and listing procedures contained in part 807 of this chapter, the Registration Number for Foreign Manufacturers, Foreign Exporters, and/or Domestic Manufacturers, and the Device Listing Number, required under section 510 of the Federal Food, Drug, and Cosmetic Act and part 807 of this chapter.
</P>
<P>(h) <I>Investigational devices.</I> For an investigational medical device that has an investigational device exemption granted under section 520(g) of the Federal Food, Drug, and Cosmetic Act, the Investigational Device Exemption Number. For an investigational medical device being imported or offered for import for use in a nonsignificant risk or exempt study, “NSR” to be entered in the Affirmation of Compliance for the “investigational device exemption” that identifies the device as being used in a nonsignificant risk or exempt study.
</P>
<P>(i) <I>Medical device premarket number.</I> For a medical device that has one, the Premarket Number. This is the Premarket Approval Number for those medical devices that have received premarket approval under section 515 of the Federal Food, Drug, and Cosmetic Act; the Product Development Protocol Number for those medical devices for which FDA has declared the product development protocol complete under section 515(f) of the Federal Food, Drug, and Cosmetic Act; the De Novo number for those medical devices granted marketing authorization under section 513(f)(2) of the Federal Food, Drug, and Cosmetic Act; the Premarket Notification Number for those medical devices that received premarket clearance under section 510(k) of the Federal Food, Drug, and Cosmetic Act; or the Humanitarian Device Exemption Number for those medical devices for which an exemption has been granted under section 520(m) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(j) <I>Medical device component.</I> If applicable for a medical device, an affirmation identifying that the article being imported or offered for import is a component that requires further processing or inclusion into a finished medical device.
</P>
<CITA TYPE="N">[81 FR 85870, Nov. 29, 2016, as mended at 86 FR 17060, Apr. 1, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 1.79" NODE="21:1.0.1.1.1.4.49.10" TYPE="SECTION">
<HEAD>§ 1.79   Tobacco products.</HEAD>
<P>In addition to the data required to be submitted in § 1.72, an ACE filer must submit the following information at the time of filing entry in ACE.
</P>
<P>(a) <I>Brand name</I> of an article that is a tobacco product that is being imported or offered for import. If the article does not have a specific brand name, the ACE filer must submit a commercial name for the brand name. This data element is not applicable to those products solely intended either for further manufacturing or as investigational tobacco products.
</P>
<P>(b) [Reserved]


</P>
</DIV8>


<DIV8 N="§ 1.80" NODE="21:1.0.1.1.1.4.49.11" TYPE="SECTION">
<HEAD>§ 1.80   Cosmetics.</HEAD>
<P>An ACE filer must submit the data specified in § 1.72 at the time of filing entry in ACE.


</P>
</DIV8>


<DIV8 N="§ 1.81" NODE="21:1.0.1.1.1.4.49.12" TYPE="SECTION">
<HEAD>§ 1.81   Rejection of entry filing.</HEAD>
<P>FDA may reject an entry filing for failure to provide complete and accurate information that is required pursuant to this subpart.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.1.5" TYPE="SUBPART">
<HEAD>Subpart E—Imports and Exports</HEAD>


<DIV8 N="§ 1.83" NODE="21:1.0.1.1.1.5.49.1" TYPE="SECTION">
<HEAD>§ 1.83   Definitions.</HEAD>
<P>For the purposes of regulations prescribed under section 801(a), (b), and (c) of the Federal Food, Drug, and Cosmetic Act:
</P>
<P>(a) The term <I>owner</I> or <I>consignee</I> means the person who makes entry under the provisions of section 484 of the Tariff Act of 1930, as amended (19 U.S.C. 1484), namely, the “importer of record.”
</P>
<P>(b) The term <I>division director</I> means the director of the division of the Food and Drug Administration having jurisdiction over the port of entry through which an article is imported or offered for import, or such officer of the division as he or she may designate to act on his or her behalf in administering and enforcing the provisions of section 801(a), (b), and (c).
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 81 FR 85872, Nov. 29, 2016; 85 FR 50781, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.90" NODE="21:1.0.1.1.1.5.49.2" TYPE="SECTION">
<HEAD>§ 1.90   Notice of sampling.</HEAD>
<P>When a sample of an article offered for import has been requested by the division director, FDA shall provide to the owner or consignee prompt notice of delivery of, or intention to deliver, such sample. Upon receipt of the notice, the owner or consignee shall hold such article and not distribute it until further notice from the division director or U.S. Customs and Border Protection of the results of examination of the sample.
</P>
<CITA TYPE="N">[85 FR 50781, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.91" NODE="21:1.0.1.1.1.5.49.3" TYPE="SECTION">
<HEAD>§ 1.91   Payment for samples.</HEAD>
<P>The Food and Drug Administration will pay for all import samples which are found to be in compliance with the requirements of the Federal Food, Drug, and Cosmetic Act. Billing for reimbursement should be made by the owner or consignee to the Food and Drug Administration division where the shipment was offered for import. Payment for samples will not be made if the article is found to be in violation of the act, even though subsequently brought into compliance under the terms of an authorization to bring the article into compliance or rendered not a food, drug, device, or cosmetic as set forth in § 1.95.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 85 FR 50781, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.94" NODE="21:1.0.1.1.1.5.49.4" TYPE="SECTION">
<HEAD>§ 1.94   Hearing on refusal of admission or destruction.</HEAD>
<P>(a) If it appears that the article may be subject to refusal of admission or that the article is a drug or device that may be subject to destruction under section 801(a) of the Federal Food, Drug, and Cosmetic Act, the division director shall give the owner or consignee a written or electronic notice to that effect, stating the reasons therefor. The notice shall specify a place and a period of time during which the owner or consignee shall have an opportunity to introduce testimony. Upon timely request giving reasonable grounds therefor, such time and place may be changed. Such testimony shall be confined to matters relevant to the admissibility or destruction of the article, and may be introduced orally or in writing.




</P>
<P>(b) If such owner or consignee submits or indicates his or her intention to submit an application for authorization to relabel or perform other action to bring the article into compliance with the Federal Food, Drug, and Cosmetic Act or to render it other than a food, drug, device, or cosmetic, such testimony shall include evidence in support of such application. If such application is not submitted at or prior to the hearing on refusal of admission, the division director shall specify a time limit, reasonable in the light of the circumstances, for filing such application.


</P>
<P>(c) If the article is a drug or device that may be subject to destruction under section 801(a) of the Federal Food, Drug, and Cosmetic Act, the division director may give the owner or consignee a single written or electronic notice that provides the notice of refusal of admission and the notice of destruction of an article described in paragraph (a) of this section. The division director may also combine the hearing on refusal of admission with the hearing on destruction of the article described in paragraph (a) of this section into a single proceeding.
</P>
<CITA TYPE="N">[80 FR 55242, Sept. 15, 2015, as amended at 81 FR 85873, Nov. 29, 2016; 85 FR 50781, Aug. 18, 2020; 89 FR 47080, May 31, 2024]


</CITA>
</DIV8>


<DIV8 N="§ 1.95" NODE="21:1.0.1.1.1.5.49.5" TYPE="SECTION">
<HEAD>§ 1.95   Application for authorization to relabel and recondition.</HEAD>
<P>Application for authorization to relabel or perform other action to bring the article into compliance with the Federal Food, Drug, and Cosmetic Act or to render it other than a food, drug, device, or cosmetic may be filed only by the owner or consignee, and shall:
</P>
<P>(a) Contain detailed proposals for bringing the article into compliance with the act or rendering it other than a food, drug, device, or cosmetic.
</P>
<P>(b) Specify the time and place where such operations will be carried out and the approximate time for their completion.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 85 FR 50781, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.96" NODE="21:1.0.1.1.1.5.49.6" TYPE="SECTION">
<HEAD>§ 1.96   Granting of authorization to relabel and recondition.</HEAD>
<P>(a) When authorization of a proposal under § 1.95 is granted by the division director, the applicant shall be notified of authorization, in writing, which may include:
</P>
<P>(1) The procedure to be followed;
</P>
<P>(2) The disposition of the rejected articles or portions thereof;
</P>
<P>(3) That the operations are to be carried out under the supervision of an officer of the Food and Drug Administration or U.S. Customs and Border Protection, as appropriate;
</P>
<P>(4) A time limit, reasonable in the light of the circumstances, for completion of the operations; and
</P>
<P>(5) Such other conditions as are necessary to maintain adequate supervision and control over the article.
</P>
<P>(b) Upon receipt of a written request for extension of time to complete such operations, containing reasonable grounds therefor, the division director may grant such additional time as he or she deems necessary.
</P>
<P>(c) An authorization may be amended upon a showing of reasonable grounds therefor and the filing of an amended application for authorization with the division director.
</P>
<P>(d) If ownership of an article covered by an authorization changes before the operations specified in the authorization have been completed, the original owner will be held responsible, unless the new owner has executed a bond with U.S. Customs and Border Protection and obtained a new authorization from the Food and Drug Administration division director. Any authorization granted under this section shall supersede and nullify any previously granted authorization with respect to the article.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 54 FR 9033, Mar. 3, 1989; 85 FR 50781, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.97" NODE="21:1.0.1.1.1.5.49.7" TYPE="SECTION">
<HEAD>§ 1.97   Bonds.</HEAD>
<P>(a) The bond requirements under section 801(b) of the Federal Food, Drug, and Cosmetic Act may be satisfied by the owner or consignee executing, on the appropriate U.S. Customs and Border Protection form, a single-transaction or continuous bond, containing a condition for the redelivery of the merchandise or any part thereof upon demand of U.S. Customs and Border Protection and containing a provision for the performance of conditions as may legally be imposed for the relabeling or other action necessary to bring the article into compliance with the act or rendering it other than a food, drug, device, or cosmetic, in such manner as is prescribed for such bond in the customs regulations in force on the date of request for authorization. The bond shall be filed with U.S. Customs and Border Protection.
</P>
<P>(b) U.S. Customs and Border Protection may cancel the liability for liquidated damages incurred under the above-mentioned provisions of such a bond, if U.S. Customs and Border Protection receives an application for relief therefrom, upon the payment of a lesser amount or upon such other terms and conditions as shall be deemed appropriate under the law and in view of the circumstances, but U.S. Customs and Border Protection shall not act under this regulation unless the Food and Drug Administration division director is in full agreement with the action.
</P>
<CITA TYPE="N">[85 FR 50782, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.99" NODE="21:1.0.1.1.1.5.49.8" TYPE="SECTION">
<HEAD>§ 1.99   Costs chargeable in connection with relabeling and reconditioning inadmissible imports.</HEAD>
<P>The cost of supervising the relabeling or other action in connection with an import of food, drugs, devices, or cosmetics which fails to comply with the Federal Food, Drug, and Cosmetic Act shall be paid by the owner or consignee who files an application requesting such action and executes a bond, pursuant to section 801(b) of the act, as amended. The cost of such supervision shall include, but not be restricted to, the following:
</P>
<P>(a) Travel expenses of the supervising officer.
</P>
<P>(b) Per diem in lieu of subsistence of the supervising officer when away from his or her home station, as provided by law.
</P>
<P>(c) The charge for the services of the supervising officer, which shall include administrative support, shall be computed at a rate per hour equal to 267 percent of the hourly rate of regular pay of a grade GS-11/4 employee, except that such services performed by a customs officer and subject to the provisions of the act of February 13, 1911, as amended (sec. 5, 36 Stat. 901, as amended (19 U.S.C. 267)), shall be calculated as provided in that act.
</P>
<P>(d) The charge for the service of the analyst, which shall include administrative and laboratory support, shall be computed at a rate per hour equal to 267 percent of the hourly rate of regular pay of a grade GS-12/4 employee. The rate per hour equal to 267 percent of the equivalent hourly rate of regular pay of the supervising officer (GS-11/4) and the analyst (GS-12/4) is computed as follows:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 1 to Paragraph <E T="01">(d)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col">Hours
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Gross number of working hours in 52 40-hr weeks</TD><TD align="right" class="gpotbl_cell">2,080
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Less:
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">10 legal public holidays—New Year's Day, Birthday of Martin Luther King, Jr., Washington's Birthday, Memorial Day, Independence Day, Labor Day, Columbus Day, Veterans Day, Thanksgiving Day, and Christmas Day</TD><TD align="right" class="gpotbl_cell">80
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Annual leave—26 d</TD><TD align="right" class="gpotbl_cell">208
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sick leave—13 d</TD><TD align="right" class="gpotbl_cell">104
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 8em">Total</TD><TD align="right" class="gpotbl_cell">392
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 8em">Net number of working hours</TD><TD align="right" class="gpotbl_cell">1,688
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Gross number of working hours in 52 40-hr weeks</TD><TD align="right" class="gpotbl_cell">2,080
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Working hour equivalent of Government contributions for employee retirement, life insurance, and health benefits computed at 8
<fr>1/2</fr> pct. of annual rate of pay of employee</TD><TD align="right" class="gpotbl_cell">176
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Equivalent annual working hours</TD><TD align="right" class="gpotbl_cell">2,256
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Support required to equal to 1 person-year</TD><TD align="right" class="gpotbl_cell">2,256
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Equivalent gross annual working hours charged to Food and Drug appropriation</TD><TD align="right" class="gpotbl_cell">4,512
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note"><E T="02">Note:</E> Ratio of equivalent gross annual number of working hours charged to Food and Drug appropriation to net number of annual working hours 4,512/1,688 = 267 pct.</P></DIV></DIV>
<P>(e) The minimum charge for services of supervising officers and of analysts shall be not less than the charge for 1 hour, and time after the first hour shall be computed in multiples of 1 hour, disregarding fractional parts less than 
<FR>1/2</FR> hour.
</P>
<CITA TYPE="N">[42 FR 15553, Mar. 22, 1977, as amended at 85 FR 50782, Aug. 18, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.101" NODE="21:1.0.1.1.1.5.49.9" TYPE="SECTION">
<HEAD>§ 1.101   Notification and recordkeeping.</HEAD>
<P>(a) <I>Scope.</I> This section pertains to notifications and records required for human drug, biological product, device, animal drug, food, cosmetic, and tobacco product exports under sections 801 or 802 of the Federal Food, Drug, and Cosmetic Act or (21 U.S.C. 381 and 382) or section 351 of the Public Health Service Act (42 U.S.C. 262).
</P>
<P>(b) <I>Recordkeeping requirements for human drugs, biological products, devices, animal drugs, foods, cosmetics, and tobacco products exported under or subject to section 801(e)(1) of the Federal Food, Drug, and Cosmetic Act.</I> Persons exporting an article under section 801(e)(1) of the act or an article otherwise subject to section 801(e)(1) of the act shall maintain records as enumerated in paragraphs (b)(1) through (b)(4) of this section demonstrating that the product meets the requirements of section 801(e)(1) of the act. Such records shall be maintained for the same period of time as required for records subject to good manufacturing practice or quality systems regulations applicable to the product, except that records pertaining to the export of foods and cosmetics under section 801(e)(1) of the act shall be kept for 3 years after the date of exportation. The records shall be made available to the Food and Drug Administration (FDA), upon request, during an inspection for review and copying by FDA.
</P>
<P>(1) Records demonstrating that the product meets the foreign purchaser's specifications: The records must contain sufficient information to match the foreign purchaser's specifications to a particular export;
</P>
<P>(2) Records demonstrating that the product does not conflict with the laws of the importing country: This may consist of either a letter from an appropriate foreign government agency, department, or other authorized body stating that the product has marketing approval from the foreign government or does not conflict with that country's laws, or a notarized certification by a responsible company official in the United States that the product does not conflict with the laws of the importing country and that includes a statement acknowledging that he or she is subject to the provisions of 18 U.S.C. 1001;
</P>
<P>(3) Records demonstrating that the product is labeled on the outside of the shipping package that it is intended for export: This may consist of copies of any labels or labeling statements, such as “For export only,” that are placed on the shipping packages or, if the exported product does not have a shipping package or container, on shipping invoices or other documents accompanying the exported product; and
</P>
<P>(4) Records demonstrating that the product is not sold or offered for sale in the United States: This may consist of production and shipping records for the exported product and promotional materials.
</P>
<P>(c) <I>Additional recordkeeping requirements for partially processed biological products exported under section 351(h) of the Public Health Service Act.</I> In addition to the requirements in paragraph (b) of this section, persons exporting a partially processed biological product under section 351(h) of the Public Health Service Act shall maintain, for the same period of time as required for records subject to good manufacturing practice or quality systems regulations applicable to the product, and make available to FDA, upon request, during an inspection for review and copying by FDA, the following records:
</P>
<P>(1) Records demonstrating that the product for export is a partially processed biological product and not in a form applicable to the prevention, treatment, or cure of diseases or injuries of man;
</P>
<P>(2) Records demonstrating that the partially processed biological product was manufactured in conformity with current good manufacturing practice requirements;
</P>
<P>(3) Records demonstrating the distribution of the exported partially processed biological products; and
</P>
<P>(4) Copies of all labeling that accompanies the exported partially processed biological product and other records demonstrating that the exported partially processed biological product is intended for further manufacture into a final dosage form outside the United States; this may include a container label with the statement, “Caution: For Further Manufacturing Use Only” and any package insert.
</P>
<P>(d) <I>Notification requirements for drugs, biological products, and devices exported under section 802 of the act.</I> (1) Persons exporting a human drug, biological product, or device under section 802 of the act, other than a drug, biological product, or device for investigational use exported under section 802(c) of the act, or a drug, biological product, or device exported in anticipation of marketing authorization under section 802(d) of the act, shall provide written notification to FDA. The notification shall identify:
</P>
<P>(i) The product's trade name;
</P>
<P>(ii) If the product is a drug or biological product, the product's abbreviated or proper name or, if the product is a device, the type of device;
</P>
<P>(iii) If the product is a drug or biological product, a description of the product's strength and dosage form or, if the product is a device, the product's model number; and
</P>
<P>(iv) If the export is to a country not listed in section 802(b)(1) of the act, the country that is to receive the exported article. The notification may, but is not required to, identify countries listed in section 802(b)(1) of the act or state that the export is intended for a listed country without identifying the listed country.
</P>
<P>(2) The notification shall be sent to the following addresses:
</P>
<P>(i) For biological products and devices regulated by the Center for Biologics Evaluation and Research—Food and Drug Administration, Center for Biologics Evaluation and Research, Document Control Center, 10903 New Hampshire Ave., Bldg. 71, Rm. G112, Silver Spring, MD 20993-0002.
</P>
<P>(ii) For human drug products, biological products, and devices regulated by the Center for Drug Evaluation and Research—Office of Drug Security, Integrity and Response, Center for Drug Evaluation and Research, Food and Drug Administration, 10903 New Hampshire Ave., Silver Spring, MD 20993-0002.
</P>
<P>(iii) For devices—DRP2: Division of Establishment Support, Office of Regulatory Programs, Office of Product Evaluation and Quality, Center for Devices and Radiological Health, 10903 New Hampshire Ave., Bldg. 66, Rm. 1423, Silver Spring, MD 20993.
</P>
<P>(e) <I>Recordkeeping requirements for products subject to section 802(g) of the act.</I> (1) Any person exporting a product under any provision of section 802 of the act shall maintain records of all drugs, biological products, and devices exported and the countries to which the products were exported. In addition to the requirements in paragraph (b) of this section, such records include, but are not limited to, the following:
</P>
<P>(i) The product's trade name;
</P>
<P>(ii) If the product is a drug or biological product, the product's abbreviated or proper name or, if the product is a device, the type of device;
</P>
<P>(iii) If the product is a drug or biological product, a description of its strength and dosage form and the product's lot or control number or, if the product is a device, the product's model number;
</P>
<P>(iv) The consignee's name and address; and
</P>
<P>(v) The date on which the product was exported and the quantity of product exported.
</P>
<P>(2) These records shall be kept at the site from which the products were exported or manufactured, and be maintained for the same period of time as required for records subject to good manufacturing practice or quality systems regulations applicable to the product. The records shall be made available to FDA, upon request, during an inspection for review and copying by FDA.
</P>
<CITA TYPE="N">[66 FR 65447, Dec. 19, 2001, as amended at 69 FR 48774, Aug. 11, 2004; 70 FR 14980, Mar. 24, 2005; 74 FR 13112, Mar. 26, 2009; 75 FR 20914, Apr. 22, 2010; 77 FR 5176, Feb. 2, 2012; 80 FR 18090, Apr. 3, 2015; 85 FR 50782, Aug. 18, 2020]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.1.6" TYPE="SUBPART">
<HEAD>Subparts F-G [Reserved]</HEAD>

</DIV6>


<DIV6 N="H" NODE="21:1.0.1.1.1.7" TYPE="SUBPART">
<HEAD>Subpart H—Registration of Food Facilities</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>68 FR 58960, Oct. 10, 2003, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="49" NODE="21:1.0.1.1.1.7.49" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.225" NODE="21:1.0.1.1.1.7.49.1" TYPE="SECTION">
<HEAD>§ 1.225   Who must register under this subpart?</HEAD>
<P>(a) You must register your facility under this subpart if you are the owner, operator, or agent in charge of either a domestic or foreign facility, as defined in this subpart, and your facility is engaged in the manufacturing/processing, packing, or holding of food for consumption in the United States, unless your facility qualifies for one of the exemptions in § 1.226.
</P>
<P>(b) If you are an owner, operator, or agent in charge of a domestic facility, you must register your facility whether or not the food from the facility enters interstate commerce.
</P>
<P>(c) If you are the owner, operator, or agent in charge of a facility, you may authorize an individual to register your facility on your behalf.


</P>
</DIV8>


<DIV8 N="§ 1.226" NODE="21:1.0.1.1.1.7.49.2" TYPE="SECTION">
<HEAD>§ 1.226   Who does not have to register under this subpart?</HEAD>
<P>This subpart does not apply to the following facilities:
</P>
<P>(a) A foreign facility, if food from such facility undergoes further manufacturing/processing (including packaging) by another facility outside the United States. A facility is not exempt under this provision if the further manufacturing/processing (including packaging) conducted by the subsequent facility consists of adding labeling or any similar activity of a <I>de minimis</I> nature;
</P>
<P>(b) Farms;
</P>
<P>(c) Retail food establishments;
</P>
<P>(d) Restaurants;
</P>
<P>(e) Nonprofit food establishments in which food is prepared for, or served directly to, the consumer;
</P>
<P>(f) Fishing vessels, including those that not only harvest and transport fish but also engage in practices such as heading, eviscerating, or freezing intended solely to prepare fish for holding on board a harvest vessel. However, those fishing vessels otherwise engaged in processing fish are subject to this subpart. For the purposes of this section, “processing” means handling, storing, preparing, shucking, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, holding, or heading, eviscerating, or freezing other than solely to prepare fish for holding on board a harvest vessel;
</P>
<P>(g) Facilities that are regulated exclusively, throughout the entire facility, by the U.S. Department of Agriculture under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>), the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>), or the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>);


</P>
</DIV8>


<DIV8 N="§ 1.227" NODE="21:1.0.1.1.1.7.49.3" TYPE="SECTION">
<HEAD>§ 1.227   What definitions apply to this subpart?</HEAD>
<P>The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this subpart. In addition, for the purposes of this subpart:
</P>
<P><I>Calendar day</I> means every day shown on the calendar.
</P>
<P><I>Facility</I> means any establishment, structure, or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for consumption in the United States. Transport vehicles are not facilities if they hold food only in the usual course of business as carriers. A facility may consist of one or more contiguous structures, and a single building may house more than one distinct facility if the facilities are under separate ownership. The private residence of an individual is not a facility. Nonbottled water drinking water collection and distribution establishments and their structures are not facilities.
</P>
<P>(1) <I>Domestic facility</I> means any facility located in any State or Territory of the United States, the District of Columbia, or the Commonwealth of Puerto Rico that manufactures/processes, packs, or holds food for consumption in the United States.
</P>
<P>(2) <I>Foreign facility</I> means a facility other than a domestic facility that manufactures/processes, packs, or holds food for consumption in the United States.
</P>
<P><I>Farm</I> means:
</P>
<P>(1) Primary production farm. A primary production farm is an operation under one management in one general (but not necessarily contiguous) physical location devoted to the growing of crops, the harvesting of crops, the raising of animals (including seafood), or any combination of these activities. The term “farm” includes operations that, in addition to these activities:
</P>
<P>(i) Pack or hold raw agricultural commodities;
</P>
<P>(ii) Pack or hold processed food, provided that all processed food used in such activities is either consumed on that farm or another farm under the same management, or is processed food identified in paragraph (1)(iii)(B)(<I>1</I>) of this definition; and
</P>
<P>(iii) Manufacture/process food, provided that:
</P>
<P>(A) All food used in such activities is consumed on that farm or another farm under the same management; or
</P>
<P>(B) Any manufacturing/processing of food that is not consumed on that farm or another farm under the same management consists only of:
</P>
<P>(<I>1</I>) Drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), and packaging and labeling such commodities, without additional manufacturing/processing (an example of additional manufacturing/processing is slicing);
</P>
<P>(<I>2</I>) Treatment to manipulate the ripening of raw agricultural commodities (such as by treating produce with ethylene gas), and packaging and labeling treated raw agricultural commodities, without additional manufacturing/processing; and
</P>
<P>(<I>3</I>) Packaging and labeling raw agricultural commodities, when these activities do not involve additional manufacturing/processing (an example of additional manufacturing/processing is irradiation); or
</P>
<P>(2) Secondary activities farm. A secondary activities farm is an operation, not located on a primary production farm, devoted to harvesting (such as hulling or shelling), packing, and/or holding of raw agricultural commodities, provided that the primary production farm(s) that grows, harvests, and/or raises the majority of the raw agricultural commodities harvested, packed, and/or held by the secondary activities farm owns, or jointly owns, a majority interest in the secondary activities farm. A secondary activities farm may also conduct those additional activities allowed on a primary production farm as described in paragraphs (1)(ii) and (iii) of this definition.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the Federal Food, Drug, and Cosmetic Act:
</P>
<P>(1) Except for purposes of this subpart, it does not include:
</P>
<P>(i) Food contact substances as defined in section 409(h)(6) of the Federal Food, Drug, and Cosmetic Act; or
</P>
<P>(ii) Pesticides as defined in 7 U.S.C. 136(u).
</P>
<P>(2) Examples of food include: Fruits, vegetables, fish, dairy products, eggs, raw agricultural commodities for use as food or as components of food, animal feed (including pet food), food and feed ingredients, food and feed additives, dietary supplements and dietary ingredients, infant formula, beverages (including alcoholic beverages and bottled water), live food animals, bakery goods, snack foods, candy, and canned foods.
</P>
<P><I>Harvesting</I> applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Nonprofit food establishment</I> means a charitable entity that prepares or serves food directly to the consumer or otherwise provides food or meals for consumption by humans or animals in the United States. The term includes central food banks, soup kitchens, and nonprofit food delivery services. To be considered a nonprofit food establishment, the establishment must meet the terms of section 501(c)(3) of the U.S. Internal Revenue Code (26 U.S.C. 501(c)(3)).
</P>
<P><I>Packaging</I> (when used as a verb) means placing food into a container that directly contacts the food and that the consumer receives.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity, as defined in section 201(r) of the Federal Food, Drug, and Cosmetic Act, into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Restaurant</I> means a facility that prepares and sells food directly to consumers for immediate consumption. “Restaurant” does not include facilities that provide food to interstate conveyances, central kitchens, and other similar facilities that do not prepare and serve food directly to consumers.
</P>
<P>(1) Entities in which food is provided to humans, such as cafeterias, lunchrooms, cafes, bistros, fast food establishments, food stands, saloons, taverns, bars, lounges, catering facilities, hospital kitchens, day care kitchens, and nursing home kitchens are restaurants; and
</P>
<P>(2) Pet shelters, kennels, and veterinary facilities in which food is provided to animals are restaurants.
</P>
<P><I>Retail food establishment</I> means an establishment that sells food products directly to consumers as its primary function. The term “retail food establishment” includes facilities that manufacture, process, pack, or hold food if the establishment's primary function is to sell from that establishment food, including food that it manufactures, processes, packs, or holds, directly to consumers. A retail food establishment's primary function is to sell food directly to consumers if the annual monetary value of sales of food products directly to consumers exceeds the annual monetary value of sales of food products to all other buyers. The term “consumers” does not include businesses. A “retail food establishment” includes grocery stores, convenience stores, and vending machine locations. A “retail food establishment” also includes certain farm-operated businesses selling food directly to consumers as their primary function.
</P>
<P>(1) Sale of food directly to consumers from an establishment located on a farm includes sales by that establishment directly to consumers:
</P>
<P>(i) At a roadside stand (a stand situated on the side of or near a road or thoroughfare at which a farmer sells food from his or her farm directly to consumers) or farmers' market (a location where one or more local farmers assemble to sell food from their farms directly to consumers);
</P>
<P>(ii) Through a community supported agriculture program. Community supported agriculture (CSA) program means a program under which a farmer or group of farmers grows food for a group of shareholders (or subscribers) who pledge to buy a portion of the farmer's crop(s) for that season. This includes CSA programs in which a group of farmers consolidate their crops at a central location for distribution to shareholders or subscribers; and
</P>
<P>(iii) At other such direct-to-consumer sales platforms, including door-to-door sales; mail, catalog and Internet order, including online farmers markets and online grocery delivery; religious or other organization bazaars; and State and local fairs.
</P>
<P>(2) Sale of food directly to consumers by a farm-operated business includes the sale of food by that farm-operated business directly to consumers:
</P>
<P>(i) At a roadside stand (a stand situated on the side of or near a road or thoroughfare at which a farmer sells food from his or her farm directly to consumers) or farmers' market (a location where one or more local farmers assemble to sell food from their farms directly to consumers);
</P>
<P>(ii) Through a community supported agriculture program. Community supported agriculture (CSA) program means a program under which a farmer or group of farmers grows food for a group of shareholders (or subscribers) who pledge to buy a portion of the farmer's crop(s) for that season. This includes CSA programs in which a group of farmers consolidate their crops at a central location for distribution to shareholders or subscribers; and
</P>
<P>(iii) At other such direct-to-consumer sales platforms, including door-to-door sales; mail, catalog and Internet order, including online farmers markets and online grocery delivery; religious or other organization bazaars; and State and local fairs.
</P>
<P>(3) For the purposes of this definition, “farm-operated business” means a business that is managed by one or more farms and conducts manufacturing/processing not on the farm(s).
</P>
<P><I>Trade name</I> means the name or names under which the facility conducts business, or additional names by which the facility is known. A trade name is associated with a facility, and a brand name is associated with a product.
</P>
<P><I>U.S. agent</I> means a person (as defined in section 201(e) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321(e))) residing or maintaining a place of business in the United States whom a foreign facility designates as its agent for purposes of this subpart. A U.S. agent may not be in the form of a mailbox, answering machine or service, or other place where an individual acting as the foreign facility's agent is not physically present.
</P>
<P>(1) The U.S. agent acts as a communications link between FDA and the foreign facility for both emergency and routine communications. The U.S. agent will be the person FDA contacts when an emergency occurs, unless the registration specifies another emergency contact.
</P>
<P>(2) FDA will treat representations by the U.S. agent as those of the foreign facility, and will consider information or documents provided to the U.S. agent the equivalent of providing the information or documents to the foreign facility. FDA will consider the U.S. agent the equivalent of the registrant for purposes of sharing information and communications. The U.S. agent of a foreign facility may view the information submitted in the foreign facility's registration.
</P>
<P>(3) Having a single U.S. agent for the purposes of this subpart does not preclude facilities from having multiple agents (such as foreign suppliers) for other business purposes. A firm's commercial business in the United States need not be conducted through the U.S. agent designated for purposes of this subpart.
</P>
<P><I>You or registrant</I> means the owner, operator, or agent in charge of a facility that manufactures/processes, packs, or holds food for consumption in the United States.
</P>
<CITA TYPE="N">[80 FR 56141, Sept. 17, 2015, as amended at 81 FR 3715, Jan. 22, 2016; 81 FR 45950, July 14, 2016]


</CITA>
</DIV8>

</DIV7>


<DIV7 N="50" NODE="21:1.0.1.1.1.7.50" TYPE="SUBJGRP">
<HEAD>Procedures for Registration of Food Facilities</HEAD>


<DIV8 N="§ 1.230" NODE="21:1.0.1.1.1.7.50.4" TYPE="SECTION">
<HEAD>§ 1.230   When must you register or renew your registration?</HEAD>
<P>(a) <I>Registration.</I> You must register before your facility begins to manufacture, process, pack, or hold food for consumption in the United States. You may authorize an individual to register the facility on your behalf.
</P>
<P>(b) <I>Registration renewal.</I> You must submit a registration renewal containing the information required under § 1.232 every other year, during the period beginning on October 1 and ending on December 31 of each even-numbered year. You may authorize an individual to renew a facility's registration on your behalf. If the individual submitting the registration renewal is not the owner, operator, or agent in charge of the facility, the registration renewal must also include a statement in which the individual certifies that the information submitted is true and accurate, certifies that he/she is authorized to submit the registration renewal, and identifies by name, address, and telephone number, the individual who authorized submission of the registration renewal. In addition, the registration renewal must also identify the individual who authorized submission of the registration renewal by email address, unless FDA has granted a waiver under § 1.245. Each registration renewal must include the name of the individual submitting the registration renewal, and the individual's signature (for the paper option). Each electronic registration renewal must include the name of the individual submitting the renewal.
</P>
<P>(c) <I>Abbreviated registration renewal process.</I> If you do not have any changes to the information required under § 1.232 since you submitted the preceding registration, registration renewal, or update for your facility, you may use the abbreviated registration renewal process. If you use the abbreviated registration renewal process, you must confirm that no changes have been made to the information required under § 1.232 since you submitted the preceding registration, registration renewal or update, and you must certify that the information submitted is truthful and accurate. Each abbreviated registration renewal must include the name of the individual submitting the abbreviated renewal, and the individual's signature (for the paper option). Each electronic abbreviated registration renewal must include the name of the individual submitting the abbreviated renewal. For abbreviated registration renewals not submitted by the owner, operator, or agent in charge of the facility, the abbreviated renewal must provide the email address of the individual who authorized submission of the abbreviated renewal, unless FDA has granted a waiver under § 1.245. You must use Form FDA 3537 to submit abbreviated registration renewals to FDA.
</P>
<CITA TYPE="N">[81 FR 45950, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.231" NODE="21:1.0.1.1.1.7.50.5" TYPE="SECTION">
<HEAD>§ 1.231   How and where do you register or renew your registration?</HEAD>
<P>(a) <I>Electronic registration and registration renewal.</I> (1) To register or renew a registration electronically, you must go to <I>http://www.fda.gov/furls,</I> which is available for registration 24 hours a day, 7 days a week. This Web site is available from wherever the Internet is accessible, including libraries, copy centers, schools, and Internet cafes. An individual authorized by the owner, operator, or agent in charge of a facility may also register a facility electronically.
</P>
<P>(2) Beginning on January 4, 2020, you must submit your registration or registration renewal to FDA electronically, unless FDA has granted you a waiver under § 1.245.
</P>
<P>(3) After you submit your electronic registration, FDA will verify the accuracy of your unique facility identifier (UFI) recognized as acceptable by FDA and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not confirm your registration or provide you with a registration number until FDA verifies the accuracy of your facility's UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration. With respect to electronic registration renewals, after you submit your electronic registration renewal, FDA will provide you with an electronic confirmation of your registration renewal. When you update your facility's UFI as part of your electronic registration renewal, FDA will verify the accuracy of your facility's UFI and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not provide you with a confirmation of your registration renewal until FDA verifies the accuracy of your UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration.
</P>
<P>(4) For electronic registrations not submitted by the owner, operator, or agent in charge of the facility, after submission of the registration, FDA will verify that the individual identified as having authorized submission of the registration in fact authorized the submission on behalf of the facility. FDA will not confirm the registration or provide a registration number until that individual confirms that he or she authorized the submission. With respect to electronic registration renewals, after completion of the electronic registration renewal, FDA will provide an electronic confirmation of the registration renewal. For electronic registration renewals not submitted by the owner, operator, or agent in charge of the facility, FDA will verify that the individual identified as having authorized submission of the registration renewal in fact authorized the submission on behalf of the facility. FDA will not provide an electronic confirmation of the registration renewal until that individual confirms that he or she authorized the submission.
</P>
<P>(5) For a foreign facility, after you submit your electronic registration, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not confirm your registration or provide you with a registration number until that person confirms that the person agreed to serve as your U.S. agent. With respect to electronic registration renewals, after you complete your electronic registration renewal, FDA will provide you with an electronic confirmation of your registration renewal. When you update information about your U.S. agent as part of your electronic registration renewal, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not provide you with an electronic confirmation of your registration renewal until that person confirms that the person agreed to serve as your U.S. agent.
</P>
<P>(6) If any information you previously submitted was incorrect at the time of submission, you must immediately update your facility's registration as specified in § 1.234.
</P>
<P>(7) You will be considered registered once FDA electronically sends you your confirmation and registration number.
</P>
<P>(b) <I>Registration or registration renewal by mail or fax.</I> Beginning January 4, 2020, you must submit your registration or registration renewal to FDA electronically, unless FDA has granted you a waiver under § 1.245. If FDA has granted you a waiver under § 1.245, you may register or renew a registration by mail or by fax.
</P>
<P>(1) You must register or renew a registration (including abbreviated registration renewals) using Form FDA 3537. You may obtain a copy of this form by writing to the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr. (HFS-681), College Park, MD 20740 or by requesting the form by phone at 1-800-216-7331 or 301-575-0156.
</P>
<P>(2) When you receive the form, you must fill it out completely and legibly and either mail it to the address in paragraph (b)(1) of this section or fax it to 301-436-2804.
</P>
<P>(3) If any required information on the form is incomplete or illegible when FDA receives it, FDA will return the form to you for revision, provided that your mailing address or fax number is legible and valid. When returning a registration form for revision, FDA will use the means by which the form was received by the Agency (<I>i.e.,</I> by mail or fax).
</P>
<P>(4) FDA will enter complete and legible mailed and faxed registration submissions into its registration system, as soon as practicable, in the order FDA receives them.
</P>
<P>(5) After you submit your registration, FDA will verify the accuracy of your facility's UFI and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not confirm your registration or provide you with a registration number until FDA verifies the accuracy of your facility's UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration. With respect to registration renewals, after you submit your registration renewal by mail or fax, FDA will provide you with a confirmation of your registration renewal. When you update your facility's UFI as part of your registration renewal, FDA will verify the accuracy of your facility's UFI and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not provide you with a confirmation of your registration renewal until FDA verifies the accuracy of your UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration.
</P>
<P>(6) For registrations not submitted by the owner, operator, or agent in charge of the facility, after submission of the registration by mail or fax, FDA will verify that the individual identified as having authorized submission of the registration in fact authorized the submission on behalf of the facility. FDA will not confirm the registration or provide a registration number until that individual confirms that he or she authorized the submission. With respect to registration renewals, after completion of the registration renewal by mail or fax, FDA will provide a confirmation of the registration renewal. For registration renewals not submitted by the owner, operator, or agent in charge of the facility, FDA will verify that the individual identified as having authorized submission of the registration renewal in fact authorized the submission on behalf of the facility. FDA will not provide a confirmation of the registration renewal until that individual confirms that he or she authorized the submission.
</P>
<P>(7) For a foreign facility, after you submit your registration by mail or fax, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not confirm your registration or provide you with a registration number until that person confirms that the person agreed to serve as your U.S. agent. With respect to registration renewals, after you complete your registration renewal by mail or fax, FDA will provide you with a confirmation of your registration renewal. When you update information about your U.S. agent as part of your registration renewal, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not provide you with a confirmation of your registration renewal until that person confirms that the person agreed to serve as your U.S. agent.
</P>
<P>(8) FDA will mail or fax you a copy of the registration as entered, confirmation of registration, and your registration number. When responding to a registration submission, FDA will use the means by which the registration was received by the Agency (<I>i.e.,</I> by mail or fax).
</P>
<P>(9) If any information you previously submitted was incorrect at the time of submission, you must immediately update your facility's registration as specified in § 1.234.
</P>
<P>(10) Your facility is considered registered once FDA enters your facility's registration data into the registration system and the system generates a registration number.
</P>
<P>(c) <I>Fees.</I> No registration fee is required.
</P>
<P>(d) <I>Language.</I> You must submit all registration information in the English language except an individual's name, the name of a company, the name of a street, and a trade name may be submitted in a foreign language. All information, including these items, must be submitted using the Latin (Roman) alphabet.
</P>
<CITA TYPE="N">[81 FR 45950, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.232" NODE="21:1.0.1.1.1.7.50.6" TYPE="SECTION">
<HEAD>§ 1.232   What information is required in the registration?</HEAD>
<P>(a) For a domestic and foreign facility, the following information is required:
</P>
<P>(1) The name, full address, and phone number of the facility;
</P>
<P>(2) Beginning October 1, 2020, the facility's UFI recognized as acceptable by FDA;
</P>
<P>(3) The preferred mailing address, if different from that of the facility;
</P>
<P>(4) The name, full address, and phone number of the parent company, if the facility is a subsidiary of the parent company;
</P>
<P>(5) All trade names the facility uses;
</P>
<P>(6) The name, full address, and phone number of the owner, operator, or agent in charge of the facility. In addition, the email address of the owner, operator, or agent in charge is required, unless FDA has granted you a waiver under § 1.245;
</P>
<P>(7) The applicable food product categories of any food manufactured/processed, packed, or held at the facility as identified on Form FDA 3537;
</P>
<P>(8) The type of activity conducted at the facility for each food product category identified. You may select more than one activity type for each food product category identified. The activity type options are as follows:
</P>
<P>(i) Ambient human food storage warehouse/holding facility;
</P>
<P>(ii) Refrigerated human food warehouse/holding facility;
</P>
<P>(iii) Frozen human food warehouse/holding facility;
</P>
<P>(iv) Interstate conveyance caterer/catering point;
</P>
<P>(v) Contract sterilizer;
</P>
<P>(vi) Labeler/relabeler;
</P>
<P>(vii) Manufacturer/processor;
</P>
<P>(viii) Acidified food processor;
</P>
<P>(ix) Low-acid food processor;
</P>
<P>(x) Farm mixed-type facility;
</P>
<P>(xi) Packer/repacker;
</P>
<P>(xii) Salvage operator (reconditioner);
</P>
<P>(xiii) Animal food warehouse/holding facility;
</P>
<P>(xiv) Other activity.
</P>
<P>(9) A statement in which the owner, operator, or agent in charge provides an assurance that FDA will be permitted to inspect the facility at the times and in the manner permitted by the Federal Food, Drug, and Cosmetic Act;
</P>
<P>(10) A statement in which the owner, operator, or agent in charge certifies that the information submitted is true and accurate. If the individual submitting the form is not the owner, operator, or agent in charge of the facility, the registration must also include a statement in which the individual certifies that the information submitted is true and accurate, certifies that he/she is authorized to submit the registration, and identifies by name, address, and telephone number, the individual who authorized submission of the registration. In addition, the registration must identify the individual who authorized submission of the registration by email address, unless FDA has granted a waiver under § 1.245. Each registration must include the name of the individual submitting the registration, and the individual's signature (for the paper option).
</P>
<P>(b) For a domestic facility, the following additional information is required:
</P>
<P>(1) The email address for the contact person of the facility;
</P>
<P>(2) An emergency contact phone number and email address if different from the email address for the contact person in paragraph (b)(1) of this section.
</P>
<P>(c) For a foreign facility, the following additional information is required:
</P>
<P>(1) The name, full address, phone number, and email address of the foreign facility's U.S. agent;
</P>
<P>(2) An emergency contact phone number and email address.
</P>
<CITA TYPE="N">[81 FR 45951, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.233" NODE="21:1.0.1.1.1.7.50.7" TYPE="SECTION">
<HEAD>§ 1.233   Are there optional items included in the registration form?</HEAD>
<P>Yes. FDA encourages, but does not require, you to submit items that are indicated as optional on the Form FDA 3537 that you submit.
</P>
<CITA TYPE="N">[81 FR 45952, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.234" NODE="21:1.0.1.1.1.7.50.8" TYPE="SECTION">
<HEAD>§ 1.234   How and when do you update your facility's registration information?</HEAD>
<P>(a) <I>Update requirements.</I> You must update a facility's registration within 60 calendar days of any change to any of the information previously submitted under § 1.232 (e.g., change of operator, agent in charge, or U.S. agent), except a change of the owner. You may authorize an individual to update a facility's registration on your behalf. For updates not submitted by the owner, operator, or agent in charge of the facility, the update must provide the email address of the individual who authorized submission of the update, unless FDA has granted a waiver under § 1.245.
</P>
<P>(b) <I>Cancellation due to ownership changes.</I> If the reason for the update is that the facility has a new owner, the former owner must cancel the facility's registration as specified in § 1.235 within 60 calendar days of the change and the new owner must submit a new registration for the facility as specified in § 1.231. The former owner may authorize an individual to cancel a facility's registration.
</P>
<P>(c) <I>Electronic update.</I> (1) To update your registration electronically, you must update at <I>http://www.fda.gov/furls.</I>
</P>
<P>(2) After you submit your electronic update, FDA will provide you with an electronic confirmation of your update. When updating UFI information, FDA will verify the accuracy of your facility's UFI and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not provide you with an electronic confirmation of your registration update until FDA verifies the accuracy of your facility's UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration. For foreign facilities, when updating information about your U.S. agent, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not provide you with an electronic confirmation of your registration update until that person confirms that the person agreed to serve as your U.S. agent.
</P>
<P>(3) For electronic updates not submitted by the owner, operator, or agent in charge of the facility, after submission of the electronic update, FDA will verify that the individual identified as having authorized submission of the update in fact authorized the submission on behalf of the facility. FDA will not confirm the update to the registration until that individual confirms that he or she authorized the submission.
</P>
<P>(4) Your registration will be considered updated once FDA sends you your update confirmation, unless notified otherwise.
</P>
<P>(d) <I>Update by mail or fax.</I> Beginning January 4, 2020, you must submit your update electronically, unless FDA has granted you a waiver under § 1.245. If FDA has granted you a waiver under § 1.245, you may update your facility's registration by mail or by fax.
</P>
<P>(1) You must update your registration using Form FDA 3537. You may obtain a copy of this form by writing to the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr. (HFS-681), College Park, MD 20740 or by requesting the form by phone at 1-800-216-7331 or 301-575-0156.
</P>
<P>(2) When you receive the form, you must legibly fill out the sections of the form reflecting your updated information and either mail it to the address in paragraph (d)(1) of this section or fax it to 301-436-2804.
</P>
<P>(3) If the information on the form is incomplete or illegible when FDA receives it, FDA will return the form to you for revision, provided that your mailing address or fax number is legible and valid. When returning a registration form for revision, FDA will use the means by which the registration was received by the Agency (<I>i.e.,</I> by mail or fax).
</P>
<P>(4) FDA will enter complete and legible updates into its registration system as soon as practicable, in the order FDA receives them.
</P>
<P>(5) FDA will then mail to the address or fax to the fax number on the registration form a copy of the update as entered and confirmation of the update. When responding to an update submission, FDA will use the means by which the form was received by the Agency (<I>i.e.,</I> by mail or fax). After you submit your update by mail or fax, FDA will verify the accuracy of your facility's UFI and will also verify that the facility-specific address associated with the UFI is the same address associated with your registration. FDA will not provide a confirmation of your registration update until FDA verifies the accuracy of your facility's UFI and verifies that the facility-specific address associated with the UFI is the same address associated with your registration. For foreign facilities, when updating information about your U.S. agent, FDA will verify that the person identified as the U.S. agent for your foreign facility has agreed to serve as your U.S. agent. FDA will not provide you with a confirmation of your registration update until that person confirms that the person agreed to serve as your U.S. agent.
</P>
<P>(6) For registration updates not submitted by the owner, operator, or agent in charge of the facility, after submission of the registration update by mail or fax, FDA will verify that the individual identified as having authorized submission of the update in fact authorized the submission on behalf of the facility. FDA will not confirm the registration update until that individual confirms that he or she authorized the update.
</P>
<P>(7) If any update information you previously submitted was incorrect at the time of submission, you must immediately resubmit your update.
</P>
<P>(8) Your registration will be considered updated once FDA enters your facility's update data into the registration system and the system generates an update confirmation.
</P>
<CITA TYPE="N">[81 FR 45952, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.235" NODE="21:1.0.1.1.1.7.50.9" TYPE="SECTION">
<HEAD>§ 1.235   How and when do you cancel your facility's registration information?</HEAD>
<P>(a) <I>Notification of registration cancellation.</I> You must cancel a registration within 60 calendar days of the reason for cancellation (e.g., your facility ceases operations, ceases providing food for consumption in the United States, or is sold to a new owner).
</P>
<P>(b) <I>Cancellation requirements.</I> The cancellation of a facility's registration must include the following information:
</P>
<P>(1) The facility's registration number;
</P>
<P>(2) Whether the facility is domestic or foreign;
</P>
<P>(3) The facility name and address;
</P>
<P>(4) The name, address, and email address (if available) of the individual submitting the cancellation;
</P>
<P>(5) For registration cancellations not submitted by the owner, operator, or agent in charge of the facility, the email address of the individual who authorized submission of the registration cancellation, unless FDA has granted a waiver under § 1.245; and
</P>
<P>(6) A statement certifying that the information submitted is true and accurate, and that the person submitting the cancellation is authorized by the facility to cancel its registration.
</P>
<P>(c) <I>Electronic cancellation.</I> (1) To cancel your registration electronically, you must cancel at <I>http://www.fda.gov/furls.</I>
</P>
<P>(2) Once you complete your electronic cancellation, FDA will provide you with an electronic confirmation of your cancellation.
</P>
<P>(3) For registration cancellations not submitted by the owner, operator, or agent in charge of the facility, after submission of the registration cancellation, FDA will verify that the individual identified as having authorized submission of the cancellation in fact authorized the submission on behalf of the facility. FDA will not confirm the registration cancellation until that individual confirms that he or she authorized the registration cancellation.
</P>
<P>(4) Your registration will be considered cancelled once FDA sends you your cancellation confirmation.
</P>
<P>(d) <I>Cancellation by mail or fax.</I> Beginning January 4, 2020, you must cancel your registration electronically, unless FDA has granted you a waiver under § 1.245. If FDA has granted a waiver under § 1.245, you may cancel your facility's registration by mail or fax.
</P>
<P>(1) You must cancel your registration using Form FDA 3537a. You may obtain a copy of this form by writing to the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr. (HFS-681), College Park, MD 20740 or by requesting the form by phone at 1-800-216-7331 or 301-575-0156.
</P>
<P>(2) When you receive the form, you must completely and legibly fill out the form and either mail it to the address in paragraph (d)(1) of this section or fax it to 301-436-2804.
</P>
<P>(3) If the information on the form is incomplete or illegible when FDA receives it, FDA will return the form to you for revision, provided that your mailing address or fax number is legible and valid. When returning a cancellation form for revision, FDA will use the means by which the cancellation was received by the Agency (<I>i.e.,</I> by mail or fax).
</P>
<P>(4) FDA will enter complete and legible mailed and faxed cancellations into its registration system as soon as practicable, in the order FDA receives them.
</P>
<P>(5) FDA will mail to the address or fax to the fax number on the cancellation form a copy of the cancellation as entered and confirmation of the cancellation. When responding to a cancellation, FDA will use the means by which the form was received by the Agency (<I>i.e.,</I> by mail or fax).
</P>
<P>(6) For registration cancellations not submitted by the owner, operator, or agent in charge of the facility, after submission of the registration cancellation by mail or fax, FDA will verify that the individual identified as having authorized submission of the cancellation in fact authorized the submission on behalf of the facility. FDA will not confirm the registration cancellation until that individual confirms that he or she authorized the registration cancellation.
</P>
<P>(7) Your registration will be considered cancelled once FDA enters your facility's cancellation data into the registration system. FDA will send you your cancellation confirmation.
</P>
<CITA TYPE="N">[81 FR 45952, July 14, 2016]


</CITA>
</DIV8>

</DIV7>


<DIV7 N="51" NODE="21:1.0.1.1.1.7.51" TYPE="SUBJGRP">
<HEAD>Additional Provisions</HEAD>


<DIV8 N="§ 1.240" NODE="21:1.0.1.1.1.7.51.10" TYPE="SECTION">
<HEAD>§ 1.240   What other registration requirements apply?</HEAD>
<P>In addition to the requirements of this subpart, you must comply with the registration regulations found in part 108 of this chapter, related to emergency permit control, and any other Federal, State, or local registration requirements that apply to your facility.


</P>
</DIV8>


<DIV8 N="§ 1.241" NODE="21:1.0.1.1.1.7.51.11" TYPE="SECTION">
<HEAD>§ 1.241   What are the consequences of failing to register, update, renew, or cancel your registration?</HEAD>
<P>(a) Section 301 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 331) prohibits the doing of certain acts or causing such acts to be done. Under section 302 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 332), the United States can bring a civil action in Federal court to enjoin a person who commits a prohibited act. Under section 303 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 333), the United States can bring a criminal action in Federal court to prosecute a person who is responsible for the commission of a prohibited act. Under section 306 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 335a), FDA can seek debarment of any person who has been convicted of a felony relating to importation of food into the United States. Failure of an owner, operator, or agent in charge of a domestic or foreign facility to register its facility, renew the registration of its facility, update required elements of its facility's registration, or cancel its registration in accordance with the requirements of this subpart is a prohibited act under section 301(dd) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) FDA will consider a registration for a food facility to be expired if the registration is not renewed, as required by § 1.230(b). Thus, if you previously submitted a registration to FDA, but do not submit a registration renewal to FDA during the period beginning on October 1 and ending on December 31 of each even-numbered year, FDA will consider the registration for the facility to be expired. FDA will consider a food facility with an expired registration to have failed to register in accordance with section 415 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) FDA will cancel a registration if FDA independently verifies that the facility is no longer in business or has changed owners, and the owner, operator, or agent in charge of the facility fails to cancel the registration, or if FDA determines that the registration is for a facility that does not exist, is not required to register, or where the information about the facility's address was not updated in a timely manner in accordance with § 1.234(a) or the registration was submitted by a person not authorized to submit the registration under § 1.225. Also, FDA will cancel a registration if the facility's registration has expired because the facility has failed to renew its registration in accordance with § 1.230(b). If FDA cancels a facility's registration, FDA will send a confirmation of the cancellation using contact information submitted by the facility in the registration database.
</P>
<P>(d) If an article of food is imported or offered for import into the United States and a foreign facility that manufactured/processed, packed, or held that article of food has not registered in accordance with this subpart, the disposition of the article of food shall be governed by the procedures set out in subpart I of this part.
</P>
<CITA TYPE="N">[81 FR 45953, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.242" NODE="21:1.0.1.1.1.7.51.12" TYPE="SECTION">
<HEAD>§ 1.242   What does assignment of a registration number mean?</HEAD>
<P>Assignment of a registration number to a facility means that the facility is registered with FDA. Assignment of a registration number does not in any way convey FDA's approval or endorsement of a facility or its products.


</P>
</DIV8>


<DIV8 N="§ 1.243" NODE="21:1.0.1.1.1.7.51.13" TYPE="SECTION">
<HEAD>§ 1.243   Is food registration information available to the public?</HEAD>
<P>(a) The list of registered facilities and registration documents submitted under this subpart are not subject to disclosure under 5 U.S.C. 552 (the Freedom of Information Act). In addition, any information derived from such list or registration documents that would disclose the identity or location of a specific registered person, is not subject to disclosure under 5 U.S.C. 552 (the Freedom of Information Act).
</P>
<P>(b) Paragraph (a) of this section does not apply to any information obtained by other means or that has previously been disclosed to the public as defined in § 20.81 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.245" NODE="21:1.0.1.1.1.7.51.14" TYPE="SECTION">
<HEAD>§ 1.245   Waiver request.</HEAD>
<P>Under §§ 1.231(a)(2) and (b), 1.234(d), and 1.235(d), beginning January 4, 2020, you must submit your registration, registration renewal, updates, and cancellations to FDA electronically unless FDA has granted a waiver from such requirement. Under § 1.232(a)(6), you must provide the email address of the owner, operator, or agent in charge of the facility unless FDA has granted a waiver from such requirement. In addition, under §§ 1.230(b) and (c), 1.232(a)(10), 1.234(a), and 1.235(b)(5), registration renewals, abbreviated registration renewals, registrations, updates, and cancellations not submitted by the owner, operator, or agent in charge must include the email address for the individual who authorized the submission, unless FDA has granted a waiver. To request a waiver from these requirements, you must submit a written request to FDA that explains why it is not reasonable for you to submit your registration, registration renewal, update, or cancellation to FDA electronically or to provide the email address of the owner, operator, or agent in charge of the facility. You must submit your request to: U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr. (HFS-681), College Park, MD 20740.
</P>
<CITA TYPE="N">[81 FR 45953, July 14, 2016]


</CITA>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="I" NODE="21:1.0.1.1.1.8" TYPE="SUBPART">
<HEAD>Subpart I—Prior Notice of Imported Food</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>73 FR 66402, Nov. 7, 2008, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="52" NODE="21:1.0.1.1.1.8.52" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.276" NODE="21:1.0.1.1.1.8.52.1" TYPE="SECTION">
<HEAD>§ 1.276   What definitions apply to this subpart?</HEAD>
<P>(a) <I>The act</I> means the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The definitions of terms in section 201 of the act (21 U.S.C. 321) apply when the terms are used in this subpart, unless defined in this section.
</P>
<P>(1) <I>Calendar day</I> means every day shown on the calendar.
</P>
<P>(2) <I>Country from which the article originates</I> means FDA Country of Production.
</P>
<P>(3) <I>Country from which the article is shipped</I> means the country in which the article of food is loaded onto the conveyance that brings it to the United States or, in the case of food sent by international mail, the country from which the article is mailed.
</P>
<P>(4) <I>FDA Country of Production</I> means: (i) For an article of food that is in its natural state, the country where the article of food was grown, including harvested or collected and readied for shipment to the United States. If an article of food is wild fish, including seafood that was caught or harvested outside the waters of the United States by a vessel that is not registered in the United States, the FDA Country of Production is the country in which the vessel is registered. If an article of food that is in its natural state was grown, including harvested or collected and readied for shipment, in a Territory, the FDA Country of Production is the United States.
</P>
<P>(ii) For an article of food that is no longer in its natural state, the country where the article was made; except that, if an article of food is made from wild fish, including seafood, aboard a vessel, the FDA Country of Production is the country in which the vessel is registered. If an article of food that is no longer in its natural state was made in a Territory, the FDA Country of Production is the United States.
</P>
<P>(5) <I>Food</I> has the meaning given in section 201(f) of the act, except as provided in paragraph (b)(5)(i) of this section.
</P>
<P>(i) For purposes of this subpart, food does not include:
</P>
<P>(A) Food contact substances as defined in section 409(h)(6) of the act (21 U.S.C. 348(h)(6)); or
</P>
<P>(B) Pesticides as defined in 7 U.S.C. 136(u).
</P>
<P>(ii) Examples of food include fruits, vegetables, fish, including seafood, dairy products, eggs, raw agricultural commodities for use as food or as components of food, animal feed (including pet food), food and feed ingredients, food and feed additives, dietary supplements and dietary ingredients, infant formula, beverages (including alcoholic beverages and bottled water), live food animals, bakery goods, snack foods, candy, and canned foods.
</P>
<P>(6) <I>Full address</I> means the facility's street name and number; suite/unit number, as appropriate; city; Province or State as appropriate; mail code as appropriate; and country.
</P>
<P>(7) <I>Grower</I> means a person who engages in growing and harvesting or collecting crops (including botanicals), raising animals (including fish, which includes seafood), or both.
</P>
<P>(8) <I>International mail</I> means foreign national mail services. International mail does not include express consignment operators or carriers or other private delivery services unless such service is operating under contract as an agent or extension of a foreign mail service.
</P>
<P>(9) <I>Manufacturer</I> means the last facility, as that word is defined in § 1.227, that manufactured/processed the food. A facility is considered the last facility even if the food undergoes further manufacturing/processing that consists of adding labeling or any similar activity of a <I>de minimis</I> nature. If the food undergoes further manufacturing/processing that exceeds an activity of a <I>de minimis</I> nature, then the subsequent facility that performed the additional manufacturing/processing is considered the manufacturer.
</P>
<P>(10) <I>No longer in its natural state</I> means that an article of food has been made from one or more ingredients or synthesized, prepared, treated, modified, or manipulated. Examples of activities that render food no longer in its natural state are cutting, peeling, trimming, washing, waxing, eviscerating, rendering, cooking, baking, freezing, cooling, pasteurizing, homogenizing, mixing, formulating, bottling, milling, grinding, extracting juice, distilling, labeling, or packaging. Crops that have been cleaned (e.g., dusted, washed), trimmed, or cooled attendant to harvest or collection or treated against pests, or polished are still in their natural state for purposes of this subpart. Whole fish headed, eviscerated, or frozen attendant to harvest are still in their natural state for purposes of this subpart.
</P>
<P>(11) <I>Port of arrival</I> means the water, air, or land port at which the article of food is imported or offered for import into the United States. For an article of food arriving by water or air, this is the port of unloading. For an article of food arriving by land, this is the port where the article of food first crosses the border into the United States. The port of arrival may be different than the port where consumption or warehouse entry or foreign trade zone admission documentation is presented to the U.S. Customs and Border Protection (CBP).
</P>
<P>(12) <I>Port of entry</I>, in section 801(m) and (l) of the act (21 U.S.C. 381(m) and (l)), means the port of entry as defined in 19 CFR 101.1.
</P>
<P>(13) <I>Registration number</I> means the registration number assigned to a facility by FDA under section 415 of the act (21 U.S.C. 350d) and subpart H of this part.
</P>
<P>(14) <I>Shipper</I> means the owner or exporter of the article of food who consigns and ships the article from a foreign country or the person who sends an article of food by international mail or express consignment operators or carriers or other private delivery service to the United States.
</P>
<P>(15) <I>United States</I> means the Customs territory of the United States (i.e., the 50 States, the District of Columbia, and the Commonwealth of Puerto Rico), but not the Territories.
</P>
<P>(16) <I>You</I> means the person submitting the prior notice, i.e., the submitter or the transmitter, if any.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 80 FR 56143, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 1.277" NODE="21:1.0.1.1.1.8.52.2" TYPE="SECTION">
<HEAD>§ 1.277   What is the scope of this subpart?</HEAD>
<P>(a) This subpart applies to all food for humans and other animals that is imported or offered for import into the United States for use, storage, or distribution in the United States, including food for gifts and trade and quality assurance/quality control samples, food for transshipment through the United States to another country, food for future export, and food for use in a U.S. Foreign Trade Zone.
</P>
<P>(b) Notwithstanding paragraph (a) of this section, this subpart does not apply to:
</P>
<P>(1) Food for an individual's personal use when it is carried by or otherwise accompanies the individual when arriving in the United States;
</P>
<P>(2) Food that was made by an individual in his/her personal residence and sent by that individual as a personal gift (i.e., for nonbusiness reasons) to an individual in the United States;
</P>
<P>(3) Food that is imported then exported without leaving the port of arrival until export;
</P>
<P>(4) Meat food products that at the time of importation are subject to the exclusive jurisdiction of the U.S. Department of Agriculture (USDA) under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>);
</P>
<P>(5) Poultry products that at the time of importation are subject to the exclusive jurisdiction of USDA under the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>);
</P>
<P>(6) Egg products that at the time of importation are subject to the exclusive jurisdiction of USDA under the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>); and
</P>
<P>(7) Articles of food subject to Article 27(3) of The Vienna Convention on Diplomatic Relations (1961), i.e., shipped as baggage or cargo constituting the diplomatic bag.


</P>
</DIV8>

</DIV7>


<DIV7 N="53" NODE="21:1.0.1.1.1.8.53" TYPE="SUBJGRP">
<HEAD>Requirements To Submit Prior Notice of Imported Food</HEAD>


<DIV8 N="§ 1.278" NODE="21:1.0.1.1.1.8.53.3" TYPE="SECTION">
<HEAD>§ 1.278   Who is authorized to submit prior notice?</HEAD>
<P>A prior notice for an article of food may be submitted by any person with knowledge of the required information. This person is the submitter. The submitter also may use another person to transmit the required information on his/her behalf. The person who transmits the information is the transmitter. The submitter and transmitter may be the same person.


</P>
</DIV8>


<DIV8 N="§ 1.279" NODE="21:1.0.1.1.1.8.53.4" TYPE="SECTION">
<HEAD>§ 1.279   When must prior notice be submitted to FDA?</HEAD>
<P>(a) Except as provided in paragraph (c) of this section, you must submit the prior notice to FDA and the prior notice submission must be confirmed by FDA for review as follows:
</P>
<P>(1) If the article of food is arriving by land by road, no less than 2 hours before arriving at the port of arrival;
</P>
<P>(2) If the article of food is arriving by land by rail, no less than 4 hours before arriving at the port of arrival;
</P>
<P>(3) If the article of food is arriving by air, no less than 4 hours before arriving at the port of arrival; or
</P>
<P>(4) If the article of food is arriving by water, no less than 8 hours before arriving at the port of arrival.
</P>
<P>(b) Except in the case of an article of food imported or offered for import by international mail:
</P>
<P>(1) If prior notice is submitted via the Automated Broker Interface/Automated Commercial Environment/International Trade Data System (ABI/ACE/ITDS), you may not submit prior notice more than 30-calendar days before the anticipated date of arrival.
</P>
<P>(2) If prior notice is submitted via the FDA Prior Notice System Interface (FDA PNSI), you may not submit prior notice more than 15-calendar days before the anticipated date of arrival.
</P>
<P>(c) Notwithstanding paragraphs (a) and (b) of this section, if the article of food is arriving by international mail, you must submit the prior notice before the article of food is sent to the United States.
</P>
<P>(d) FDA will notify you that your prior notice has been confirmed for review with a reply message that contains a Prior Notice (PN) Confirmation Number. Your prior notice will be considered submitted and the prior notice time will start when FDA has confirmed your prior notice for review.
</P>
<P>(e) The PN Confirmation Number must accompany any article of food arriving by international mail. The PN Confirmation Number must appear on the Customs Declaration (e.g., CN22 or CN23 or U.S. equivalent) that accompanies the package.
</P>
<P>(f) A copy of the confirmation, including the PN Confirmation Number, must accompany any article of food that is subject to this subpart when it is carried by or otherwise accompanies an individual when arriving in the United States. The copy of the confirmation must be provided to U.S. Customs and Border Protection (CBP) or FDA upon arrival.
</P>
<P>(g) The PN Confirmation Number must accompany any article of food for which the prior notice was submitted through the FDA PNSI when the article arrives in the United States and must be provided to CBP or FDA upon arrival.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 82 FR 15629, Mar. 30, 2017]


</CITA>
</DIV8>


<DIV8 N="§ 1.280" NODE="21:1.0.1.1.1.8.53.5" TYPE="SECTION">
<HEAD>§ 1.280   How must you submit prior notice?</HEAD>
<P>(a) You must submit the prior notice electronically to FDA. You must submit all prior notice information in the English language, except that an individual's name, the name of a company, and the name of a street may be submitted in a foreign language. All information, including the items listed in the previous sentence, must be submitted using the Latin (Roman) alphabet. Unless paragraph (c) of this section applies, you must submit prior notice through:
</P>
<P>(1) The U.S. Customs and Border Protection (CBP) Automated Broker Interface/Automated Commercial Environment/International Trade Data System (ABI/ACE/ITDS); or
</P>
<P>(2) The FDA Prior Notice System Interface (FDA PNSI) at <I>https://www.access.fda.gov/.</I>
</P>
<P>(b) If a customhouse broker's or self-filer's system is not working or if the ABI/ACE/ITDS interface is not working, prior notice must be submitted through the FDA PNSI.
</P>
<P>(c) If FDA determines that FDA PNSI or the Operational and Administration System for Import Support (OASIS) is not working, FDA will post prominent notification and instructions at <I>https://www.access.fda.gov</I>—see log-in page. FDA will accept prior notice submissions in the format it deems appropriate during the system(s) outage.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 82 FR 15629, Mar. 30, 2017; 85 FR 50782, Aug. 18, 2020; 90 FR 46055, Sept. 25, 2025]


</CITA>
</DIV8>


<DIV8 N="§ 1.281" NODE="21:1.0.1.1.1.8.53.6" TYPE="SECTION">
<HEAD>§ 1.281   What information must be in a prior notice?</HEAD>
<P>(a) <I>General.</I> For each article of food that is imported or offered for import into the United States, except by international mail, you must submit the information for the article that is required in paragraphs (a)(1) through (18) of this section:
</P>
<P>(1) The name of the individual submitting the prior notice and his/her business address, phone number, and e-mail address, and the name and address of the submitting firm, if applicable. If the business address of the individual submitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(2) If different from the submitter, the name of the individual and firm, if applicable, transmitting the prior notice on behalf of the submitter and his/her business address, phone number, and e-mail address. If the business address of the individual transmitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(3) The entry type;
</P>
<P>(4) The U.S. Customs and Border Protection (CBP) entry identifier (e.g., CBP entry number or in-bond number), if available;
</P>
<P>(5) The identity of the article of food being imported or offered for import, as follows:
</P>
<P>(i) The complete FDA product code;
</P>
<P>(ii) The common or usual name or market name;
</P>
<P>(iii) The estimated quantity of food that will be shipped, described from largest container to smallest package size; and
</P>
<P>(iv) The lot or code numbers or other identifier of the food if required by the Act or FDA regulations, <I>e.g.,</I> low-acid canned foods, by § 113.60(c) of this chapter; acidified foods, by § 114.80(b) of this chapter; and infant formula, by § 106.80 of this chapter;
</P>
<P>(6) For an article of food that is no longer in its natural state, the identity of the manufacturer, as follows:
</P>
<P>(i) The name of the manufacturer; and
</P>
<P>(ii) Either the registration number, city, and country of the manufacturer or both the full address of the manufacturer and the reason the registration number is not provided;
</P>
<P>(7) For an article of food that is in its natural state, the name and growing location address of the grower, if known. If the submitter does not know the identity of the grower or, if the article has been consolidated and the submitter does not know the identity of any of the growers, you may provide the name and address of the firm that has consolidated the articles of food from different growers or different growing locations;
</P>
<P>(8) The FDA Country of Production;
</P>
<P>(9) If the shipper is different from the manufacturer, the identity of the shipper, as follows:
</P>
<P>(i) The name of the shipper; and
</P>
<P>(ii) The full address of the shipper. If the address of the shipper is a registered facility, you also may submit the registration number of the shipper's registered facility;
</P>
<P>(10) The country from which the article is shipped;
</P>
<P>(11) Anticipated arrival information about the article of food being imported or offered for import, as follows:
</P>
<P>(i) The anticipated port of arrival;
</P>
<P>(ii) The anticipated date on which the article of food will arrive at the anticipated port of arrival;
</P>
<P>(iii) The anticipated time of that arrival; and
</P>
<P>(iv) Notwithstanding paragraphs (a)(11) introductory text and (a)(11)(i) through (iii) of this section, if the article of food is arriving by express consignment operator or carrier, the express consignment operator or carrier tracking number may be submitted in lieu of the information required in paragraphs (a)(11) introductory text and (a)(11)(i) through (iii) of this section.
</P>
<P>(12) The name and full address of the importer. If the business address of the importer is a registered facility, you also may submit the registration number of the importer's registered facility. The identity of the importer is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(13) The name and full address of the owner if different from the importer or ultimate consignee. If the business address of the owner is a registered facility, you also may submit the registration number of the owner's registered facility. The identity of the owner is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(14) The name and full address of the ultimate consignee. If the business address of the ultimate consignee is a registered facility, you also may submit the registration number of the ultimate consignee's registered facility. The identity of the ultimate consignee is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(15) The mode of transportation;
</P>
<P>(16) The Standard Carrier Abbreviation Code (SCAC) or International Air Transportation Association (IATA) code of the carrier which is, or will be, carrying the article of food from the country from which the article is shipped to the United States to the port of arrival, or if this code is not applicable, then the name of the carrier. If the carrier is a privately owned vehicle, the license plate number of the vehicle and the State or Province that issued the license plate number;
</P>
<P>(17) Planned shipment information, as applicable to the mode of transportation and when it exists:
</P>
<P>(i) The Airway Bill number(s) or Bill of Lading number(s), as applicable. This information is not required for an article of food when carried by or otherwise accompanying an individual when entering the United States. If the article of food is arriving by express consignment operator or carrier, the express consignment operator or carrier tracking number may by submitted in lieu of the Airway Bill number(s) or Bill of Lading number(s), as applicable;
</P>
<P>(ii) For food arriving by ocean vessel, the vessel name and voyage number;
</P>
<P>(iii) For food arriving by air carrier, the flight number. If the article of food is arriving by express consignment operator or carrier, the express consignment operator or carrier tracking number may be submitted in lieu of the flight number;
</P>
<P>(iv) For food arriving by truck, bus, or rail, the trip number;
</P>
<P>(v) For food arriving as containerized cargo by water, air, or land, the container number(s). This information is not required for an article of food when carried by or otherwise accompanying an individual when entering the United States; and
</P>
<P>(vi) For food arriving by rail, the car number. This information is not required for an article of food when carried by or otherwise accompanying an individual.
</P>
<P>(18) Any country to which the article has been refused entry.
</P>
<P>(b) <I>Articles arriving by international mail.</I> For each article of food that is imported or offered for import into the United States by international mail, you must submit the information for the article that is required in paragraphs (b)(1) through (12) of this section:
</P>
<P>(1) The name of the individual submitting the prior notice and his/her business address, phone number, and e-mail address, and the name and address of the submitting firm, if applicable. If the business address of the individual submitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(2) If different from the submitter, the name of the individual and firm, if applicable, transmitting the prior notice on behalf of the submitter and his/her business address, phone number, and e-mail address. If the business address of the individual transmitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(3) The entry type (which will be a mail entry);
</P>
<P>(4) The identity of the article of food being imported or offered for import, as follows:
</P>
<P>(i) The complete FDA product code;
</P>
<P>(ii) The common or usual name or market name;
</P>
<P>(iii) The estimated quantity of food that will be shipped, described from largest container to smallest package size; and
</P>
<P>(iv) The lot or code numbers or other identifier of the food if required by the Act or FDA regulations, <I>e.g.,</I> low-acid canned foods, by § 113.60(c) of this chapter; acidified foods, by § 114.80(b) of this chapter; and infant formula, by § 106.80 of this chapter;
</P>
<P>(5) For an article of food that is no longer in its natural state, the identity of the manufacturer, as follows:
</P>
<P>(i) The name of the manufacturer; and
</P>
<P>(ii) Either the registration number, city, and country of the manufacturer or both the full address of the manufacturer and the reason the registration number is not provided;
</P>
<P>(6) For an article of food that is in its natural state, the name and growing location address of the grower, if known. If the submitter does not know the identity of the grower or, if the article has been consolidated and the submitter does not know the identity of any of the growers, you may provide the name and address of the firm that has consolidated the articles of food from different growers or different growing locations;
</P>
<P>(7) The FDA Country of Production;
</P>
<P>(8) If the shipper is different from the manufacturer, the identity of the shipper, as follows:
</P>
<P>(i) The name of the shipper; and
</P>
<P>(ii) The full address of the shipper. If the address of the shipper is a registered facility, you also may submit the registration number of the shipper's registered facility;
</P>
<P>(9) The country from which the article is shipped (i.e., mailed);
</P>
<P>(10) The anticipated date of mailing, and beginning October 1, 2026, the name of the mail service and the mail tracking number;
</P>
<P>(11) The name and address of the U.S. recipient; and
</P>
<P>(12) Any country to which the article has been refused entry.
</P>
<P>(c) <I>Refused articles.</I> If the article of food has been refused under section 801(m)(1) of the act and under this subpart, you must submit the information for the article that is required in paragraphs (c)(1) through (19) of this section. However, if the refusal is based on § 1.283(a)(1)(iii) (Untimely Prior Notice), you do not have to resubmit any information previously submitted unless it has changed or the article has been exported and the original prior notice was submitted through ABI/ACE/ITDS. If the refusal is based on § 1.283(a)(1)(ii), you should cancel the previous submission per § 1.282(b) and (c).
</P>
<P>(1) The name of the individual submitting the prior notice and his/her business address, phone number, and e-mail address, and the name and address of the submitting firm, if applicable. If the business address of the individual submitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(2) If different from the submitter, the name of the individual and firm, if applicable, transmitting the prior notice on behalf of the submitter and his/her business address, phone number, and e-mail address. If the business address of the individual transmitting the prior notice is a registered facility, then the facility's registration number, city, and country may be provided instead of the facility's full address;
</P>
<P>(3) The entry type;
</P>
<P>(4) The CBP entry identifier (e.g., CBP entry number or in-bond number), if available;
</P>
<P>(5) The identity of the article of food being imported or offered for import, as follows:
</P>
<P>(i) The complete FDA product code;
</P>
<P>(ii) The common or usual name or market name;
</P>
<P>(iii) The quantity of food that was shipped, described from largest container to smallest package size; and
</P>
<P>(iv) The lot or code numbers or other identifier of the food if required by the Act or FDA regulations, <I>e.g.,</I> low-acid canned foods, by § 113.60(c) of this chapter; acidified foods, by § 114.80(b) of this chapter; and infant formula, by § 106.80 of this chapter;
</P>
<P>(6) For an article of food that is no longer in its natural state, the identity of the manufacturer, as follows:
</P>
<P>(i) The name of the manufacturer; and
</P>
<P>(ii) Either the registration number, city, and country of the manufacturer or both the full address of the manufacturer and the reason the registration number is not provided;
</P>
<P>(7) For an article of food that is in its natural state, the name and growing location address of the grower, if known. If the submitter does not know the identity of the grower or, if the article has been consolidated and the submitter does not know any of the growers, you may provide the name and address of the firm that has consolidated the articles of food from different growers or different growing locations;
</P>
<P>(8) The FDA Country of Production;
</P>
<P>(9) If the shipper is different from the manufacturer, the identity of the shipper, as follows:
</P>
<P>(i) The name of the shipper; and
</P>
<P>(ii) The full address of the shipper. If the address of the shipper is a registered facility, you also may submit the registration number of the shipper's registered facility;
</P>
<P>(10) The country from which the article is shipped;
</P>
<P>(11) Arrival information about the article of food being imported or offered for import, as follows:
</P>
<P>(i) The port of arrival; and
</P>
<P>(ii) The date on which the article of food arrived at the port of arrival.
</P>
<P>(iii) Notwithstanding paragraphs (c)(11) introductory text and (c)(11)(i) and (ii) of this section, if the article of food arrived by express consignment operator or carrier, the express consignment operator or carrier tracking number may be submitted in lieu of the information required in paragraphs (c)(11) introductory text and (c)(11)(i) and (ii) of this section.
</P>
<P>(12) The name and full address of the importer. If the business address of the importer is a registered facility, you also may submit the registration number of the importer's registered facility. The identity of the importer is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(13) The name and full address of the owner, if different from the importer or ultimate consignee. If the business address of the owner is a registered facility, you also may submit the registration number of the importer's registered facility. The identity of the owner is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(14) The name and full address of the ultimate consignee. If the business address of the ultimate consignee is a registered facility, you also may submit the registration number of the ultimate consignee's registered facility. The identity of the ultimate consignee is not required for an article of food that is imported or offered for import for transshipment through the United States under a Transportation and Exportation entry;
</P>
<P>(15) The mode of transportation;
</P>
<P>(16) The SCAC or IATA code of the carrier which carried the article of food from the country from which the article is shipped to the United States to the port of arrival, or if this code is not applicable, then the name of the carrier. If the carrier is a privately owned vehicle, the license plate number of the vehicle and the State or Province that issued the license plate number;
</P>
<P>(17) Shipment information, as applicable to the mode of transportation and when it exists:
</P>
<P>(i) The Airway Bill number(s) or Bill of Lading number(s), as applicable; however, this information is not required for an article of food when carried by or otherwise accompanying an individual when entering the United States. If the article of food arrived by express consignment operator or carrier, the express consignment operator or carrier tracking number may be submitted in lieu of the Airway Bill number(s) or Bill of Lading number(s), as applicable;
</P>
<P>(ii) For food that arrived by ocean vessel, the vessel name and voyage number;
</P>
<P>(iii) For food that arrived by air carrier, the flight number. If the article of food arrived by express consignment operator or carrier, the express consignment operator or carrier tracking number may be submitted in lieu of the flight number;
</P>
<P>(iv) For food that arrived by truck, bus, or rail, the trip number;
</P>
<P>(v) For food that arrived as containerized cargo by water, air, or land, the container number(s); however, this information is not required for an article of food when carried by or otherwise accompanying an individual when entering the United States; and
</P>
<P>(vi) For food that arrived by rail, the car number; however, this information is not required for an article of food when carried by or otherwise accompanying an individual;
</P>
<P>(18) The location and address where the article of refused food will be or is being held, the date the article has arrived or will arrive at that location, and identification of a contact at that location.
</P>
<P>(19) Any country to which the article has been refused entry.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 76 FR 25545, May 5, 2011; 82 FR 15629, Mar. 30, 2017; 90 FR 46055, Sept. 25, 2025]


</CITA>
</DIV8>


<DIV8 N="§ 1.282" NODE="21:1.0.1.1.1.8.53.7" TYPE="SECTION">
<HEAD>§ 1.282   What must you do if information changes after you have received confirmation of a prior notice from FDA?</HEAD>
<P>(a)(1) If any of the information required in § 1.281(a), except the information required in:
</P>
<P>(i) Section 1.281(a)(5)(iii) (quantity),
</P>
<P>(ii) Section 1.281(a)(11) (anticipated arrival information), or
</P>
<P>(iii) Section 1.281(a)(17) (planned shipment information), changes after you receive notice that FDA has confirmed your prior notice submission for review, you must resubmit prior notice in accordance with this subpart unless the article of food will not be offered for import or imported into the United States.
</P>
<P>(2) If any of the information required in § 1.281(b), except the information required in § 1.281(b)(10) (the anticipated date of mailing), changes after you receive notice that FDA has confirmed your prior notice submission for review, you must resubmit prior notice in accordance with this subpart, unless the article of food will not be offered for import or imported into the United States.
</P>
<P>(b) If you submitted the prior notice via the FDA PNSI, you should cancel the prior notice via the FDA PNSI.
</P>
<P>(c) If you submitted the prior notice via ABI/ACE/ITDS, you should cancel the prior notice via ACE by requesting that CBP cancel the entry.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 82 FR 15629, Mar. 30, 2017]


</CITA>
</DIV8>

</DIV7>


<DIV7 N="54" NODE="21:1.0.1.1.1.8.54" TYPE="SUBJGRP">
<HEAD>Consequences</HEAD>


<DIV8 N="§ 1.283" NODE="21:1.0.1.1.1.8.54.8" TYPE="SECTION">
<HEAD>§ 1.283   What happens to food that is imported or offered for import without adequate prior notice?</HEAD>
<P>(a) For each article of food that is imported or offered for import into the United States, except for food arriving by international mail or food carried by or otherwise accompanying an individual, the consequences are:
</P>
<P>(1) <I>Inadequate prior notice</I>—(i) <I>No prior notice.</I> If an article of food arrives at the port of arrival and no prior notice has been submitted and confirmed by FDA for review, the food is subject to refusal of admission under section 801(m)(1) of the act (21 U.S.C. 381(m)(1)). If an article of food is refused for lack of prior notice, unless U.S. Customs and Border Protection (CBP) concurrence is obtained for export and the article is immediately exported from the port of arrival under CBP supervision, it must be held within the port of entry for the article unless directed by CBP or FDA.
</P>
<P>(ii) <I>Inaccurate prior notice.</I> If prior notice has been submitted and confirmed by FDA for review, but upon review of the notice or examination of the article of food, the notice is determined to be inaccurate, the food is subject to refusal of admission under section 801(m)(1) of the act. If the article of food is refused due to inaccurate prior notice, unless CBP concurrence is obtained for export and the article is immediately exported from the port of arrival under CBP supervision, it must be held within the port of entry for the article unless directed by CBP or FDA.
</P>
<P>(iii) <I>Untimely prior notice.</I> If prior notice has been submitted and confirmed by FDA for review, but the full time that applies under § 1.279 for prior notice has not elapsed when the article of food arrives, the food is subject to refusal of admission under section 801(m)(1) of the act, unless FDA has already reviewed the prior notice, determined its response to the prior notice, and advised CBP of that response. If the article of food is refused due to untimely prior notice, unless CBP concurrence is obtained for export and the article is immediately exported from the port of arrival under CBP supervision, it must be held within the port of entry for the article unless directed by CBP or FDA.
</P>
<P>(2) <I>Status and movement of refused food.</I> (i) An article of food that has been refused under section 801(m)(1) of the act and paragraph (a) of this section shall be considered general order merchandise as described in section 490 of the Tariff Act of 1930, as amended (19 U.S.C. 1490).
</P>
<P>(ii) Refused food must be moved under appropriate custodial bond unless immediately exported under CBP supervision. If the food is to be held at the port, FDA must be notified of the location where the food is held at that port before the food is moved there. If the food is to be held at a secure facility outside the port, FDA must be notified of the location of the secure facility before the food is moved there. The refused food shall not be entered and shall not be delivered to any importer, owner, or ultimate consignee. If the food is to be held at a secure facility outside a port, the food must be taken directly to that secure facility.
</P>
<P>(3) <I>Segregation of refused foods.</I> If an article of food that is refused is part of a shipment that contains articles of food that have not been placed under hold or other merchandise not subject to this subpart, the refused article of food may be segregated from the rest of the shipment. This segregation must take place where the article is held. FDA or CBP may supervise segregation. If FDA or CBP determines that supervision is necessary, segregation must not take place without supervision.
</P>
<P>(4) <I>Costs.</I> Neither FDA nor CBP are liable for transportation, storage, or other expenses resulting from refusal.
</P>
<P>(5) <I>Export after refusal.</I> An article of food that has been refused under paragraph (a) of this section may be exported with CBP concurrence and under CBP supervision unless it is seized or administratively detained by FDA or CBP under other authority. If an article of food that has been refused admission under paragraph (a) of this section is exported, the prior notice should be cancelled within 5-business days of exportation.
</P>
<P>(6) <I>No post-refusal submission or request for review.</I> If an article of food is refused under section 801(m)(1) of the Act and no prior notice is submitted or resubmitted in accordance with paragraph (c) of this section, no request for FDA review is submitted in accordance with paragraph (d) of this section, or export has not occurred in accordance with paragraph (a)(5) of this section, the article of food shall be dealt with as set forth in CBP regulations relating to general order merchandise (19 CFR part 127), except that, unless otherwise agreed to by CBP and FDA, the article may only be sold for export or destroyed.
</P>
<P>(b) <I>Food carried by or otherwise accompanying an individual.</I> If food carried by or otherwise accompanying an individual arriving in the United States is not for personal use and does not have adequate prior notice or the individual cannot provide FDA or CBP with a copy of the prior notice (PN) confirmation, the food is subject to refusal of admission under section 801(m)(1) of the act. If before leaving the port, the individual does not arrange to have the food held at the port or exported, FDA or CBP may destroy the article of food.
</P>
<P>(c) <I>Post-Refusal prior notice submissions.</I> (1) If an article of food is refused under paragraph (a)(1)(i) of this section (no prior notice) and the food is not exported, prior notice must be submitted in accordance with §§ 1.280 and 1.281(c) within 10 calendar days from the date the notice of refusal was issued or 10 calendar days from the date the response to a request for FDA review under paragraph (d) of this section was issued.
</P>
<P>(2) If an article of food is refused under paragraph (a)(1)(ii) of this section (inaccurate prior notice) and the food is not exported, the prior notice should be canceled in accordance with § 1.282 and you must resubmit prior notice in accordance with §§ 1.280 and 1.281(c) within 10 calendar days from the date the notice of refusal was issued or 10 calendar days from the date the response to a request for FDA review under paragraph (d) of this section was issued.
</P>
<P>(3) Once the prior notice has been submitted or resubmitted and confirmed by FDA for review, FDA will endeavor to review and respond to the prior notice submission within the timeframes set out in § 1.279.
</P>
<P>(d) <I>FDA review after refusal.</I> (1) If an article of food has been refused admission under section 801(m)(1) of the act, a request may be submitted asking FDA to review whether the article is subject to the requirements of this subpart under § 1.277, or whether the information submitted in a prior notice is complete and accurate. A request for review may not be used to submit prior notice or to resubmit an inaccurate prior notice.
</P>
<P>(2) A request may be submitted only by the carrier, submitter, importer, owner, or ultimate consignee. A request must identify which one the requester is.
</P>
<P>(3) A request must be submitted in writing to FDA and delivered by fax or e-mail. The location for receipt of a request is listed at <I>http://www.fda.gov</I>—see Prior Notice. A request must include all factual and legal information necessary for FDA to conduct its review. Only one request for review may be submitted for each refused article.
</P>
<P>(4) The request must be submitted within 5-calendar days of the refusal. FDA will review and respond within 5-calendar days of receiving the request.
</P>
<P>(5) If FDA determines that the article is not subject to the requirements of this subpart under § 1.277 or that the prior notice submission is complete and accurate, it will notify the requester, the transmitter, and CBP that the food is no longer subject to refusal under section 801(m)(1) of the act.
</P>
<P>(e) <I>International mail.</I> If an article of food arrives by international mail with inadequate prior notice or the PN confirmation number is not affixed as required, the parcel will be held by CBP for 72 hours for FDA inspection and disposition. If FDA refuses the article under section 801(m)(1) of the act and there is a return address, the parcel may be returned to sender marked “No Prior Notice—FDA Refused.” If the article is refused and there is no return address or FDA determines that the article of food in the parcel appears to present a hazard, FDA may dispose of or destroy the parcel at its expense. If FDA does not respond within 72 hours of the CBP hold, CBP may return the parcel to the sender or, if there is no return address, destroy the parcel, at FDA expense.
</P>
<P>(f) <I>Prohibitions on delivery and transfer.</I> (1) Notwithstanding section 801(b) of the act, an article of food refused under section 801(m)(1) of the act may not be delivered to the importer, owner, or ultimate consignee until prior notice is submitted to FDA in accordance with this subpart, FDA has examined the prior notice, FDA has determined that the prior notice is adequate, and FDA has notified CBP and the transmitter that the article of food is no longer refused admission under section 801(m)(1) of the act.
</P>
<P>(2) During the time an article of food that has been refused under section 801(m)(1) of the act is held, the article may not be transferred by any person from the port or other designated secure facility until prior notice is submitted to FDA in accordance with this subpart, FDA has examined the prior notice, FDA has determined that the prior notice is adequate, and FDA has notified CBP and the transmitter that the article of food no longer is refused admission under section 801(m)(1) of the act. After this notification by FDA to CBP and transmitter, entry may be made in accordance with law and regulation.
</P>
<P>(g) <I>Relationship to other admissibility decisions.</I> A determination that an article of food is no longer refused under section 801(m)(1) of the act is different than, and may come before, determinations of admissibility under other provisions of the act or other U.S. laws. A determination that an article of food is no longer refused under section 801(m)(1) of the act does not mean that it will be granted admission under other provisions of the act or other U.S. laws.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 90 FR 46055, Sept. 25, 2025]




</CITA>
</DIV8>


<DIV8 N="§ 1.284" NODE="21:1.0.1.1.1.8.54.9" TYPE="SECTION">
<HEAD>§ 1.284   What are the other consequences of failing to submit adequate prior notice or otherwise failing to comply with this subpart?</HEAD>
<P>(a) The importing or offering for import into the United States of an article of food in violation of the requirements of section 801(m) of the act, including the requirements of this subpart, is a prohibited act under section 301(ee) of the act (21 U.S.C. 331(ee)).
</P>
<P>(b) Section 301 of the act prohibits the doing of certain acts or causing such acts to be done.
</P>
<P>(1) Under section 302 of the act (21 U.S.C. 332), the United States can bring a civil action in Federal court to enjoin persons who commit a prohibited act.
</P>
<P>(2) Under sections 301 and 303 of the act (21 U.S.C. 331 and 333), the United States can bring a criminal action in Federal court to prosecute persons who are responsible for the commission of a prohibited act.
</P>
<P>(c) Under section 306 of the act (21 U.S.C. 335a), FDA can seek debarment of any person who has been convicted of a felony relating to importation of food into the United States or any person who has engaged in a pattern of importing or offering for import adulterated food that presents a threat of serious adverse health consequences or death to humans or animals.


</P>
</DIV8>


<DIV8 N="§ 1.285" NODE="21:1.0.1.1.1.8.54.10" TYPE="SECTION">
<HEAD>§ 1.285   What happens to food that is imported or offered for import from unregistered facilities that are required to register under subpart H of this part?</HEAD>
<P>(a) <I>Consequences.</I> If an article of food from a foreign facility that is not registered as required under section 415 of the act (21 U.S.C. 350d) and subpart H of this part is imported or offered for import into the United States, the food is subject to being held under section 801(l) of the act (21 U.S.C. 381(l)).
</P>
<P>(b) <I>Hold.</I> Unless CBP concurrence is obtained for export and the article is immediately exported from the port of arrival, if an article of food has been placed under hold under section 801(l) of the act, it must be held within the port of entry for the article unless directed by CBP or FDA.
</P>
<P>(c) <I>Status and movement of held food.</I> (1) An article of food that has been placed under hold under section 801(l) of the act shall be considered general order merchandise as described in section 490 of the Tariff Act of 1930, as amended (19 U.S.C. 1490).
</P>
<P>(2) Food under hold under section 801(l) of the act must be moved under appropriate custodial bond unless immediately exported under CBP supervision. If the food is to be held at the port, FDA must be notified of the location where the food is held at the port before the food is moved there. If the food is to be held at a secure facility outside the port, FDA must be notified of the location of the secure facility before the food is moved there. The food subject to hold shall not be entered and shall not be delivered to any importer, owner, or ultimate consignee. If the food is to be held at a secure facility outside a port, the food must be taken directly to that secure facility.
</P>
<P>(d) <I>Segregation of held foods.</I> If an article of food that has been placed under hold under section 801(l) of the act is part of a shipment that contains articles that have not been placed under hold, the food under hold may be segregated from the rest of the shipment. This segregation must take place where the article is held. FDA or CBP may supervise segregation. If FDA or CBP determine that supervision is necessary, segregation must not take place without supervision.
</P>
<P>(e) <I>Costs.</I> Neither FDA nor CBP will be liable for transportation, storage, or other expenses resulting from any hold.
</P>
<P>(f) <I>Export after hold.</I> An article of food that has been placed under hold under section 801(l) of the act may be exported with CBP concurrence and under CBP supervision unless it is seized or administratively detained by FDA or CBP under other authority.
</P>
<P>(g) <I>No registration or request for review.</I> If an article of food is placed under hold under section 801(l) of the Act and no registration number is submitted in accordance with paragraph (i) of this section, or no request for FDA review is submitted in accordance with paragraph (j) of this section, or export has not occurred in accordance with paragraph (f) of this section, the food shall be dealt with as set forth in CBP regulations relating to general order merchandise (19 CFR part 127). Unless otherwise agreed to by CBP and FDA, the article may only be sold for export or destroyed.
</P>
<P>(h) <I>Food carried by or otherwise accompanying an individual.</I> If an article of food carried by or otherwise accompanying an individual arriving in the United States is not for personal use and is placed under hold under section 801(l) of the act because it is from a foreign facility that is not registered as required under section 415 of the act and subpart H of this part, the individual may arrange to have the food held at the port or exported. If such arrangements cannot be made, the article of food may be destroyed.
</P>
<P>(i) <I>Post-hold submissions.</I> (1) To resolve a hold, if an article of food is held under paragraph (b) of this section because it is from a foreign facility that is not registered, the facility must be registered, and a valid registration number must be obtained and submitted to the FDA Division of Food Defense Targeting within 30 calendar days from the date the notice of hold was issued or 30 calendar days from the date the response to a request for FDA review under paragraph (j) of this section was issued.
</P>
<P>(2) The FDA Division of Food Defense Targeting must be notified of the applicable registration number in writing. The notification must provide the name and contact information for the person submitting the information. The notification may be delivered to FDA by fax or e-mail. The contact information for these delivery methods is listed at <I>http://www.fda.gov</I>—see Prior Notice. The notification should include the applicable CBP entry identifier.
</P>
<P>(3) If FDA determines that the article is no longer subject to hold, it will notify the person who provided the registration information and CBP that the food is no longer subject to hold under section 801(l) of the act.
</P>
<P>(j) <I>FDA review after hold.</I> (1) If an article of food has been placed under hold under section 801(l) of the act, a request may be submitted asking FDA to review whether the facility associated with the article is subject to the requirements of section 415 of the act. A request for review may not be submitted to obtain a registration number.
</P>
<P>(2) A request may be submitted only by the carrier, submitter, importer, owner, or ultimate consignee of the article. A request must identify which one the requestor is.
</P>
<P>(3) A request must be submitted in writing to FDA and delivered by fax or e-mail. The location for receipt of a request is listed at <I>http://www.fda.gov</I>—see Prior Notice. A request must include all factual and legal information necessary for FDA to conduct its review. Only one request for review may be submitted for each article under hold.
</P>
<P>(4) The request must be submitted within 5-calendar days of the hold. FDA will review and respond within 5-calendar days of receiving the request.
</P>
<P>(5) If FDA determines that the article is not from a facility subject to the requirements of section 415 of the act, it will notify the requestor and CBP that the food is no longer subject to hold under section 801(l) of the act.
</P>
<P>(k) <I>International mail.</I> If an article of food that arrives by international mail is from a foreign facility that is not registered as required under section 415 of the act and subpart H of this part, the parcel will be held by CBP for 72 hours for FDA inspection and disposition. If the article is placed under hold under section 801(l) of the act and there is a return address, the parcel may be returned to sender marked “No Registration—No Admission Permitted.” If the article is under hold and there is no return address or FDA determines that the article of food in the parcel appears to present a hazard, FDA may dispose of or destroy the parcel at its expense. If FDA does not respond within 72 hours of the CBP hold, CBP may return the parcel to the sender marked “No Registration—No Admission Permitted” or, if there is no return address, destroy the parcel, at FDA expense.
</P>
<P>(l) <I>Prohibitions on delivery and transfer.</I> Notwithstanding section 801(b) of the act, while an article of food is under hold under section 801(l) of the act, it may not be delivered to the importer, owner, or ultimate consignee. If an article of food is no longer subject to hold under section 801(l) of the act, entry may be made in accordance with law and regulation.
</P>
<P>(m) <I>Relationship to other admissibility provisions.</I> A determination that an article of food is no longer subject to hold under section 801(l) of the act is different than, and may come before, determinations of admissibility under other provisions of the act or other U.S. laws. A determination that an article of food is no longer under hold under section 801(l) of the act does not mean that it will be granted admission under other provisions of the act or other U.S. laws.
</P>
<CITA TYPE="N">[73 FR 66402, Nov. 7, 2008, as amended at 82 FR 15629, Mar. 30, 2017; 90 FR 46055, Sept. 25, 2025]


</CITA>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="J" NODE="21:1.0.1.1.1.9" TYPE="SUBPART">
<HEAD>Subpart J—Establishment, Maintenance, and Availability of Records</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>69 FR 71651, Dec. 9, 2004, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="55" NODE="21:1.0.1.1.1.9.55" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.326" NODE="21:1.0.1.1.1.9.55.1" TYPE="SECTION">
<HEAD>§ 1.326   Who is subject to this subpart?</HEAD>
<P>(a) Persons who manufacture, process, pack, transport, distribute, receive, hold, or import food in the United States are subject to the regulations in this subpart, unless you qualify for one of the exclusions in § 1.327. If you conduct more than one type of activity at a location, you are required to keep records with respect to those activities covered by this subpart, but are not required by this subpart to keep records with respect to activities that fall within one of the exclusions in § 1.327.
</P>
<P>(b) Persons subject to the regulations in this subpart must keep records whether or not the food is being offered for or enters interstate commerce.


</P>
</DIV8>


<DIV8 N="§ 1.327" NODE="21:1.0.1.1.1.9.55.2" TYPE="SECTION">
<HEAD>§ 1.327   Who is excluded from all or part of the regulations in this subpart?</HEAD>
<P>(a) Farms are excluded from all of the requirements in this subpart.
</P>
<P>(b) Restaurants are excluded from all of the requirements in this subpart. A restaurant/retail facility is excluded from all of the requirements in this subpart if its sales of food it prepares and sells to consumers for immediate consumption are more than 90 percent of its total food sales.
</P>
<P>(c) Fishing vessels, including those that not only harvest and transport fish but also engage in practices such as heading, eviscerating, or freezing intended solely to prepare fish for holding on board a harvest vessel, are excluded from all of the requirements in this subpart, except §§ 1.361 and 1.363. However, those fishing vessels otherwise engaged in processing fish are subject to all of the requirements in this subpart. For the purposes of this section, “processing” means handling, storing, preparing, shucking, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, holding or heading, eviscerating, or freezing other than solely to prepare fish for holding on board a harvest vessel.
</P>
<P>(d) Persons who distribute food directly to consumers are excluded from the requirements in § 1.345 to establish and maintain records to identify the nontransporter and transporter immediate subsequent recipients as to those transactions. The term “consumers” does not include businesses.
</P>
<P>(e) Persons who operate retail food establishments that distribute food to persons who are not consumers are subject to all of the requirements in this subpart. However, the requirements in § 1.345 to establish and maintain records to identify the nontransporter and transporter immediate subsequent recipients that are not consumers applies as to those transactions only to the extent the information is reasonably available.
</P>
<P>(1) For purposes of this section, retail food establishment is defined to mean an establishment that sells food products directly to consumers as its primary function. The term “consumers” does not include businesses.
</P>
<P>(2) A retail food establishment may manufacture/process, pack, or hold food if the establishment's primary function is to sell from that establishment food, including food that it manufactures/processes, packs, or holds, directly to consumers.
</P>
<P>(3) A retail food establishment's primary function is to sell food directly to consumers if the annual monetary value of sales of food products directly to consumers exceeds the annual monetary value of sales of food products to all other buyers.
</P>
<P>(4) A “retail food establishment” includes grocery stores, convenience stores, and vending machine locations.
</P>
<P>(f) Retail food establishments that employ 10 or fewer full-time equivalent employees are excluded from all of the requirements in this subpart, except §§ 1.361 and 1.363. The exclusion is based on the number of full-time equivalent employees at each retail food establishment and not the entire business, which may own numerous retail stores.
</P>
<P>(g) Persons who manufacture, process, pack, transport, distribute, receive, hold, or import food in the United States that is within the exclusive jurisdiction of the U.S. Department of Agriculture (USDA) under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>), the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>), or the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>) are excluded from all of the requirements in this subpart with respect to that food while it is under the exclusive jurisdiction of USDA.
</P>
<P>(h) Foreign persons, except for foreign persons who transport food in the United States, are excluded from all of the requirements of this subpart.
</P>
<P>(i) Persons who manufacture, process, pack, transport, distribute, receive, hold, or import food are subject to §§ 1.361 and 1.363 with respect to its packaging (the outer packaging of food that bears the label and does not contact the food). All other persons who manufacture, process, pack, transport, distribute, receive, hold, or import packaging are excluded from all of the requirements of this subpart.
</P>
<P>(j) Persons who manufacture, process, pack, transport, distribute, receive, hold, or import food contact substances other than the finished container that directly contacts food are excluded from all of the requirements of this subpart, except §§ 1.361 and 1.363.
</P>
<P>(k) Persons who place food directly in contact with its finished container are subject to all of the requirements of this subpart as to the finished container that directly contacts that food. All other persons who manufacture, process, pack, transport, distribute, receive, hold, or import the finished container that directly contacts the food are excluded from the requirements of this subpart as to the finished container, except §§ 1.361 and 1.363.
</P>
<P>(l) Nonprofit food establishments are excluded from all of the requirements in this subpart, except §§ 1.361 and 1.363.
</P>
<P>(m) Persons who manufacture, process, pack, transport, distribute, receive, hold, or import food for personal consumption are excluded from all of the requirements of this subpart.
</P>
<P>(n) Persons who receive or hold food on behalf of specific individual consumers and who are not also parties to the transaction and who are not in the business of distributing food are excluded from all of the requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.328" NODE="21:1.0.1.1.1.9.55.3" TYPE="SECTION">
<HEAD>§ 1.328   What definitions apply to this subpart?</HEAD>
<P>The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the act) (21 U.S.C. 321) apply to such terms when used in this subpart. In addition, for the purposes of this subpart:
</P>
<P><I>Farm</I> means:
</P>
<P>(1) <I>Primary production farm.</I> A primary production farm is an operation under one management in one general (but not necessarily contiguous) physical location devoted to the growing of crops, the harvesting of crops, the raising of animals (including seafood), or any combination of these activities. The term “farm” includes operations that, in addition to these activities:
</P>
<P>(i) Pack or hold raw agricultural commodities;
</P>
<P>(ii) Pack or hold processed food, provided that all processed food used in such activities is either consumed on that farm or another farm under the same management, or is processed food identified in paragraph (1)(iii)(B)(<I>1</I>) of this definition; and
</P>
<P>(iii) Manufacture/process food, provided that:
</P>
<P>(A) All food used in such activities is consumed on that farm or another farm under the same management; or
</P>
<P>(B) Any manufacturing/processing of food that is not consumed on that farm or another farm under the same management consists only of:
</P>
<P>(<I>1</I>) Drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), and packaging and labeling such commodities, without additional manufacturing/processing (an example of additional manufacturing/processing is slicing);
</P>
<P>(<I>2</I>) Treatment to manipulate the ripening of raw agricultural commodities (such as by treating produce with ethylene gas), and packaging and labeling treated raw agricultural commodities, without additional manufacturing/processing; and
</P>
<P>(<I>3</I>) Packaging and labeling raw agricultural commodities, when these activities do not involve additional manufacturing/processing (an example of additional manufacturing/processing is irradiation); or
</P>
<P>(2) <I>Secondary activities farm.</I> A secondary activities farm is an operation, not located on a primary production farm, devoted to harvesting (such as hulling or shelling), packing, and/or holding of raw agricultural commodities, provided that the primary production farm(s) that grows, harvests, and/or raises the majority of the raw agricultural commodities harvested, packed, and/or held by the secondary activities farm owns, or jointly owns, a majority interest in the secondary activities farm. A secondary activities farm may also conduct those additional activities allowed on a primary production farm as described in paragraphs (1)(ii) and (iii) of this definition.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the Federal Food, Drug, and Cosmetic Act. Examples of food include, but are not limited to fruits; vegetables; fish; dairy products; eggs; raw agricultural commodities for use as food or as components of food; animal feed, including pet food; food and feed ingredients and additives, including substances that migrate into food from the finished container and other articles that contact food; dietary supplements and dietary ingredients; infant formula; beverages, including alcoholic beverages and bottled water; live food animals; bakery goods; snack foods; candy; and canned foods.
</P>
<P><I>Full-time equivalent employee</I> means all individuals employed by the person claiming the exemption. The number of full-time equivalent employees is determined by dividing the total number of hours of salary or wages paid directly to employees of the person and of all of its affiliates by the number of hours of work in 1 year, 2,080 hours (i.e., 40 hours × 52 weeks).
</P>
<P><I>Harvesting</I> applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots, or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Nonprofit food establishment</I> means a charitable entity that prepares or serves food directly to the consumer or otherwise provides food or meals for consumption by humans or animals in the United States. The term includes central food banks, soup kitchens, and nonprofit food delivery services. To be considered a nonprofit food establishment, the establishment must meet the terms of section 501(c)(3) of the U.S. Internal Revenue Code (26 U.S.C. 501(c)(3)).
</P>
<P><I>Nontransporter</I> means a person who owns food or who holds, manufactures, processes, packs, imports, receives, or distributes food for purposes other than transportation.
</P>
<P><I>Nontransporter immediate previous source</I> means a person that last had food before transferring it to another nontransporter.
</P>
<P><I>Nontransporter immediate subsequent recipient</I> means a nontransporter that acquires food from another nontransporter.
</P>
<P><I>Packaging</I> (when used as a noun) means the outer packaging of food that bears the label and does not contact the food. Packaging does not include food contact substances as they are defined in section 409(h)(6) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Packaging</I> (when used as a verb) means placing food into a container that directly contacts the food and that the consumer receives.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity, as defined in section 201(r) of the Federal Food, Drug, and Cosmetic Act, into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Person</I> includes individual, partnership, corporation, and association.
</P>
<P><I>Recipe</I> means the formula, including ingredients, quantities, and instructions, necessary to manufacture a food product. Because a recipe must have all three elements, a list of the ingredients used to manufacture a product without quantity information and manufacturing instructions is not a recipe.
</P>
<P><I>Restaurant</I> means a facility that prepares and sells food directly to consumers for immediate consumption. “Restaurant” does not include facilities that provide food to interstate conveyances, central kitchens, and other similar facilities that do not prepare and serve food directly to consumers.
</P>
<P>(1) Facilities in which food is directly provided to humans, such as cafeterias, lunchrooms, cafes, bistros, fast food establishments, food stands, saloons, taverns, bars, lounges, catering facilities, hospital kitchens, day care kitchens, and nursing home kitchens, are restaurants.
</P>
<P>(2) Pet shelters, kennels, and veterinary facilities in which food is directly provided to animals are restaurants.
</P>
<P><I>Transporter</I> means a person who has possession, custody, or control of an article of food in the United States for the sole purpose of transporting the food, whether by road, rail, water, or air. Transporter also includes a foreign person that transports food in the United States, regardless of whether that foreign person has possession, custody, or control of that food for the sole purpose of transporting that food.
</P>
<P><I>Transporter's immediate previous source</I> means a person from whom a transporter received food. This source can be either another transporter or a nontransporter.
</P>
<P><I>Transporter's immediate subsequent recipient</I> means a person to whom a transporter delivered food. This recipient can be either another transporter or a nontransporter.
</P>
<P><I>You</I> means a person subject to this subpart under § 1.326.
</P>
<CITA TYPE="N">[69 FR 71651, Dec. 9, 2004, as amended at 80 FR 56143, Sept. 17, 2015; 81 FR 3715, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.329" NODE="21:1.0.1.1.1.9.55.4" TYPE="SECTION">
<HEAD>§ 1.329   Do other statutory provisions and regulations apply?</HEAD>
<P>(a) In addition to the regulations in this subpart, you must comply with all other applicable statutory provisions and regulations related to the establishment and maintenance of records for foods except as described in paragraph (b) of this section. For example, the regulations in this subpart are in addition to existing recordkeeping regulations for low acid canned foods, juice, seafood, infant formula, color additives, bottled water, animal feed, and medicated animal feed.
</P>
<P>(b) Records established or maintained to satisfy the requirements of this subpart that meet the definition of electronic records in § 11.3(b)(6) (21 CFR 11.3 (b)(6)) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart but that are also required under other applicable statutory provisions or regulations remain subject to part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.330" NODE="21:1.0.1.1.1.9.55.5" TYPE="SECTION">
<HEAD>§ 1.330   Can existing records satisfy the requirements of this subpart?</HEAD>
<P>The regulations in this subpart do not require duplication of existing records if those records contain all of the information required by this subpart. If a covered person keeps records of all of the information as required by this subpart to comply with other Federal, State, or local regulations, or for any other reason, then those records may be used to meet these requirements. Moreover, persons do not have to keep all of the information required by this rule in one set of records. If they have records containing some of the required information, they may keep those existing records and keep, either separately or in a combined form, any new information required by this rule. There is no obligation to create an entirely new record or compilation of records containing both existing and new information, even if the records containing some of the required information were not created at the time the food was received or released.


</P>
</DIV8>

</DIV7>


<DIV7 N="56" NODE="21:1.0.1.1.1.9.56" TYPE="SUBJGRP">
<HEAD>Requirements for Nontransporters To Establish and Maintain Records To Identify the Nontransporter and Transporter Immediate Previous Sources of Food</HEAD>


<DIV8 N="§ 1.337" NODE="21:1.0.1.1.1.9.56.6" TYPE="SECTION">
<HEAD>§ 1.337   What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate previous sources of food?</HEAD>
<P>(a) If you are a nontransporter, you must establish and maintain the following records for all food you receive:
</P>
<P>(1) The name of the firm, address, telephone number and, if available, the fax number and e-mail address of the nontransporter immediate previous source, whether domestic or foreign;
</P>
<P>(2) An adequate description of the type of food received, to include brand name and specific variety (e.g., brand x cheddar cheese, not just cheese; or romaine lettuce, not just lettuce);
</P>
<P>(3) The date you received the food;
</P>
<P>(4) For persons who manufacture, process, or pack food, the lot or code number or other identifier of the food (to the extent this information exists);
</P>
<P>(5) The quantity and how the food is packaged (e.g., 6 count bunches, 25 pound (lb) carton, 12 ounce (oz) bottle, 100 gallon (gal) tank); and
</P>
<P>(6) The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the transporter immediate previous source (the transporter who transported the food to you).


</P>
</DIV8>

</DIV7>


<DIV7 N="57" NODE="21:1.0.1.1.1.9.57" TYPE="SUBJGRP">
<HEAD>Requirements for Nontransporters To Establish and Maintain Records To Identify the Nontransporter and Transporter Immediate Subsequent Recipients of Food</HEAD>


<DIV8 N="§ 1.345" NODE="21:1.0.1.1.1.9.57.7" TYPE="SECTION">
<HEAD>§ 1.345   What information must nontransporters establish and maintain to identify the nontransporter and transporter immediate subsequent recipients of food?</HEAD>
<P>(a) If you are a nontransporter, you must establish and maintain the following records for food you release:
</P>
<P>(1) The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the nontransporter immediate subsequent recipient, whether domestic or foreign;
</P>
<P>(2) An adequate description of the type of food released, to include brand name and specific variety (e.g., brand x cheddar cheese, not just cheese; or romaine lettuce, not just lettuce);
</P>
<P>(3) The date you released the food;
</P>
<P>(4) For persons who manufacture, process, or pack food, the lot or code number or other identifier of the food (to the extent this information exists);
</P>
<P>(5) The quantity and how the food is packaged (e.g., 6 count bunches, 25 lb carton, 12 oz bottle, 100 gal tank);
</P>
<P>(6) The name of the firm, address, telephone number, and, if available, the fax number and e-mail address of the transporter immediate subsequent recipient (the transporter who transported the food from you); and
</P>
<P>(b) Your records must include information reasonably available to you to identify the specific source of each ingredient used to make every lot of finished product.


</P>
</DIV8>

</DIV7>


<DIV7 N="58" NODE="21:1.0.1.1.1.9.58" TYPE="SUBJGRP">
<HEAD>Requirements for Transporters To Establish and Maintain Records</HEAD>


<DIV8 N="§ 1.352" NODE="21:1.0.1.1.1.9.58.8" TYPE="SECTION">
<HEAD>§ 1.352   What information must transporters establish and maintain?</HEAD>
<P>If you are a transporter, you must establish and maintain the following records for each food you transport in the United States. You may fulfill this requirement by either:
</P>
<P>(a) Establishing and maintaining the following records:
</P>
<P>(1) Names of the transporter's immediate previous source and transporter's immediate subsequent recipient;
</P>
<P>(2) Origin and destination points;
</P>
<P>(3) Date shipment received and date released;
</P>
<P>(4) Number of packages;
</P>
<P>(5) Description of freight;
</P>
<P>(6) Route of movement during the time you transported the food; and
</P>
<P>(7) Transfer point(s) through which shipment moved; or
</P>
<P>(b) Establishing and maintaining records containing the following information currently required by the Department of Transportation's Federal Motor Carrier Safety Administration (of roadway interstate transporters (49 CFR 373.101 and 373.103) as of December 9, 2004:
</P>
<P>(1) Names of consignor and consignee;
</P>
<P>(2) Origin and destination points;
</P>
<P>(3) Date of shipment;
</P>
<P>(4) Number of packages;
</P>
<P>(5) Description of freight;
</P>
<P>(6) Route of movement and name of each carrier participating in the transportation; and
</P>
<P>(7) Transfer points through which shipment moved; or
</P>
<P>(c) Establishing and maintaining records containing the following information currently required by the Department of Transportation's Surface Transportation Board of rail and water interstate transporters (49 CFR 1035.1 and 1035.2) as of December 9, 2004:
</P>
<P>(1) Date received;
</P>
<P>(2) Received from;
</P>
<P>(3) Consigned to;
</P>
<P>(4) Destination;
</P>
<P>(5) State of;
</P>
<P>(6) County of;
</P>
<P>(7) Route;
</P>
<P>(8) Delivering carrier;
</P>
<P>(9) Car initial;
</P>
<P>(10) Car no;
</P>
<P>(11) Trailer initials/number;
</P>
<P>(12) Container initials/number;
</P>
<P>(13) No. packages; and
</P>
<P>(14) Description of articles; or
</P>
<P>(d) Establishing and maintaining records containing the following information currently required by the Warsaw Convention of international air transporters on air waybills:
</P>
<P>(1) Shipper's name and address;
</P>
<P>(2) Consignee's name and address;
</P>
<P>(3) Customs reference/status;
</P>
<P>(4) Airport of departure and destination;
</P>
<P>(5) First carrier; and
</P>
<P>(6) Description of goods; or
</P>
<P>(e) Entering into an agreement with the nontransporter immediate previous source located in the United States and/or the nontransporter immediate subsequent recipient located in the United States to establish, maintain, or establish and maintain, the information in § 1.352(a), (b), (c), or (d). The agreement must contain the following elements:
</P>
<P>(1) Effective date;
</P>
<P>(2) Printed names and signatures of authorized officials;
</P>
<P>(3) Description of the records to be established and/or maintained;
</P>
<P>(4) Provision for the records to be maintained in compliance with § 1.360, if the agreement provides for maintenance of records;
</P>
<P>(5) Provision for the records to be available to FDA as required by § 1.361, if the agreement provides for maintenance of records;
</P>
<P>(6) Acknowledgement that the nontransporter assumes legal responsibility under § 1.363 for establishing and/or maintaining the records as required by this subpart; and
</P>
<P>(7) Provision that if the agreement is terminated in writing by either party, responsibility for compliance with the applicable establishment, maintenance, and access provisions of this subpart reverts to the transporter as of the date of termination.


</P>
</DIV8>

</DIV7>


<DIV7 N="59" NODE="21:1.0.1.1.1.9.59" TYPE="SUBJGRP">
<HEAD>General Requirements</HEAD>


<DIV8 N="§ 1.360" NODE="21:1.0.1.1.1.9.59.9" TYPE="SECTION">
<HEAD>§ 1.360   What are the record retention requirements?</HEAD>
<P>(a) You must create the required records when you receive and release food, except to the extent that the information is contained in existing records.
</P>
<P>(b) If you are a nontransporter, you must retain for 6 months after the dates you receive and release the food all required records for any food having a significant risk of spoilage, loss of value, or loss of palatability within 60 days after the date you receive or release the food.
</P>
<P>(c) If you are a nontransporter, you must retain for 1 year after the dates you receive and release the food all required records for any food for which a significant risk of spoilage, loss of value, or loss of palatability occurs only after a minimum of 60 days, but within 6 months, after the date you receive or release the food.
</P>
<P>(d) If you are a nontransporter, you must retain for 2 years after the dates you receive and release the food all required records for any food for which a significant risk of spoilage, loss of value, or loss of palatability does not occur sooner than 6 months after the date you receive or release the food, including foods preserved by freezing, dehydrating, or being placed in a hermetically sealed container.
</P>
<P>(e) If you are a nontransporter, you must retain for 1 year after the dates you receive and release the food all required records for animal food, including pet food.
</P>
<P>(f) If you are a transporter or nontransporter retaining records on behalf of a transporter, you must retain for 6 months after the dates you receive and release the food all required records for any food having a significant risk of spoilage, loss of value, or loss of palatability within 60 days after the date the transporter receives or releases the food. If you are a transporter, or nontransporter retaining records on behalf of a transporter, you must retain for 1 year after the dates you receive and release the food, all required records for any food for which a significant risk of spoilage, loss of value, or loss of palatability occurs only after a minimum of 60 days after the date the transporter receives or releases the food.
</P>
<P>(g) You must retain all records at the establishment where the covered activities described in the records occurred (onsite) or at a reasonably accessible location.
</P>
<P>(h) The maintenance of electronic records is acceptable. Electronic records are considered to be onsite if they are accessible from an onsite location.


</P>
</DIV8>


<DIV8 N="§ 1.361" NODE="21:1.0.1.1.1.9.59.10" TYPE="SECTION">
<HEAD>§ 1.361   What are the record availability requirements?</HEAD>
<P>When FDA has a reasonable belief that an article of food, and any other article of food that FDA reasonably believes is likely to be affected in a similar manner, is adulterated and presents a threat of serious adverse health consequences or death to humans or animals, or when FDA believes that there is a reasonable probability that the use of or exposure to an article of food, and any other article of food that FDA reasonably believes is likely to be affected in a similar manner, will cause serious adverse health consequences or death to humans or animals, any records and other information accessible to FDA under section 414 or 704(a) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350c and 374(a)) must be made readily available for inspection and photocopying or other means of reproduction. Such records and other information must be made available as soon as possible, not to exceed 24 hours from the time of receipt of the official request, from an officer or employee duly designated by the Secretary of Health and Human Services who presents appropriate credentials and a written notice.
</P>
<CITA TYPE="N">[77 FR 10662, Feb. 23, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 1.362" NODE="21:1.0.1.1.1.9.59.11" TYPE="SECTION">
<HEAD>§ 1.362   What records are excluded from this subpart?</HEAD>
<P>The establishment and maintenance of records as required by this subpart does not extend to recipes for food as defined in § 1.328; financial data, pricing data, personnel data, research data, or sales data (other than shipment data regarding sales).


</P>
</DIV8>


<DIV8 N="§ 1.363" NODE="21:1.0.1.1.1.9.59.12" TYPE="SECTION">
<HEAD>§ 1.363   What are the consequences of failing to establish or maintain records or make them available to FDA as required by this subpart?</HEAD>
<P>(a) The failure to establish or maintain records as required by section 414(b) of the Federal Food, Drug, and Cosmetic Act and this regulation or the refusal to permit access to or verification or copying of any such required record is a prohibited act under section 301 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The failure of a nontransporter immediate previous source or a nontransporter immediate subsequent recipient who enters an agreement under § 1.352(e) to establish, maintain, or establish and maintain, records required under § 1.352(a), (b), (c), or (d), or the refusal to permit access to or verification or copying of any such required record, is a prohibited act under section 301 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) The failure of any person to make records or other information available to FDA as required by section 414 or 704(a) of the Federal Food, Drug, and Cosmetic Act and this regulation is a prohibited act under section 301 of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[80 FR 56144, Sept. 17, 2015


</CITA>
</DIV8>

</DIV7>


<DIV7 N="60" NODE="21:1.0.1.1.1.9.60" TYPE="SUBJGRP">
<HEAD>Compliance Dates</HEAD>


<DIV8 N="§ 1.368" NODE="21:1.0.1.1.1.9.60.13" TYPE="SECTION">
<HEAD>§ 1.368   What are the compliance dates for this subpart?</HEAD>
<P>The compliance date for the requirements in this subpart is December 9, 2005. However, the compliance dates for small and very small businesses are contained in paragraphs (a) and (b) of this section. The size of the business is determined using the total number of full-time equivalent employees in the entire business, not each individual location or establishment. A full-time employee counts as one full-time equivalent employee. Two part-time employees, each working half time, count as one full-time equivalent employee.
</P>
<P>(a) The compliance date for the requirements in this subpart is June 9, 2006, for small businesses employing fewer that 500, but more than 10 full-time equivalent employees.
</P>
<P>(b) The compliance date for the requirements in this subpart is December 11, 2006, for very small businesses that employ 10 or fewer full-time equivalent employees.
</P>
<CITA TYPE="N">[69 FR 71651, Dec. 9, 2004, as amended at 70 FR 8727, Feb. 23, 2005]


</CITA>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="K" NODE="21:1.0.1.1.1.10" TYPE="SUBPART">
<HEAD>Subpart K—Administrative Detention of Food for Human or Animal Consumption</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>69 FR 31701, June 4, 2004, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="61" NODE="21:1.0.1.1.1.10.61" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.377" NODE="21:1.0.1.1.1.10.61.1" TYPE="SECTION">
<HEAD>§ 1.377   What definitions apply to this subpart?</HEAD>
<P>The definitions of terms that appear in section 201 of the act (21 U.S.C. 321) apply when the terms are used in this subpart. In addition, for the purposes of this subpart:
</P>
<P><I>Act</I> means the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Authorized FDA representative</I> means an FDA Division Director in whose division the article of food involved is located or an FDA official senior to such director.
</P>
<P><I>Calendar day</I> means every day shown on the calendar.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the act (21 U.S.C. 321(f)). Examples of food include, but are not limited to, fruits, vegetables, fish, dairy products, eggs, raw agricultural commodities for use as food or components of food, animal feed, including pet food, food and feed ingredients and additives, including substances that migrate into food from food packaging and other articles that contact food, dietary supplements and dietary ingredients, infant formula, beverages, including alcoholic beverages and bottled water, live food animals, bakery goods, snack foods, candy, and canned foods.
</P>
<P><I>Perishable food</I> means food that is not heat-treated; not frozen; and not otherwise preserved in a manner so as to prevent the quality of the food from being adversely affected if held longer than 7 calendar days under normal shipping and storage conditions.
</P>
<P><I>We</I> means the U.S. Food and Drug Administration (FDA).
</P>
<P><I>Working day</I> means any day from Monday through Friday, excluding Federal holidays.
</P>
<P><I>You</I> means any person who received the detention order or that person's representative.
</P>
<CITA TYPE="N">[69 FR 31701, June 4, 2004, as amended at 85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.378" NODE="21:1.0.1.1.1.10.61.2" TYPE="SECTION">
<HEAD>§ 1.378   What criteria does FDA use to order a detention?</HEAD>
<P>An officer or qualified employee of FDA may order the detention of any article of food that is found during an inspection, examination, or investigation under the act if the officer or qualified employee has reason to believe that the article of food is adulterated or misbranded.
</P>
<CITA TYPE="N">[76 FR 25541, May 5, 2011]


</CITA>
</DIV8>


<DIV8 N="§ 1.379" NODE="21:1.0.1.1.1.10.61.3" TYPE="SECTION">
<HEAD>§ 1.379   How long may FDA detain an article of food?</HEAD>
<P>(a) FDA may detain an article of food for a reasonable period that may not exceed 20 calendar days after the detention order is issued. However, an article may be detained for 10 additional calendar days if a greater period of time is required to institute a seizure or injunction action. The authorized FDA representative may approve the additional 10-calendar day detention period at the time the detention order is issued, or at any time within the 20-calendar day period by amending the detention order.
</P>
<P>(b) The entire detention period may not exceed 30 calendar days.
</P>
<P>(c) An authorized FDA representative may, in accordance with § 1.384, terminate a detention order before the expiration of the detention period.


</P>
</DIV8>


<DIV8 N="§ 1.380" NODE="21:1.0.1.1.1.10.61.4" TYPE="SECTION">
<HEAD>§ 1.380   Where and under what conditions must the detained article of food be held?</HEAD>
<P>(a) You must hold the detained article of food in the location and under the conditions specified by FDA in the detention order.
</P>
<P>(b) If FDA determines that removal to a secure facility is appropriate, the article of food must be removed to a secure facility. A detained article of food remains under detention before, during, and after movement to a secure facility. FDA will also state in the detention order any conditions of transportation applicable to the detained article.
</P>
<P>(c) If FDA directs you to move the detained article of food to a secure facility, you must receive a modification of the detention order under § 1.381(c) before you move the detained article of food to a secure facility.
</P>
<P>(d) You must ensure that any required tags or labels under § 1.382 accompany the detained article during and after movement. The tags or labels must remain with the article of food until FDA terminates the detention order or the detention period expires, whichever occurs first, unless otherwise permitted by the authorized FDA representative.
</P>
<P>(e) The movement of an article of food in violation of a detention order issued under § 1.393 is a prohibited act under section 301 of the act (21 U.S.C. 331).


</P>
</DIV8>


<DIV8 N="§ 1.381" NODE="21:1.0.1.1.1.10.61.5" TYPE="SECTION">
<HEAD>§ 1.381   May a detained article of food be delivered to another entity or transferred to another location?</HEAD>
<P>(a) An article of food subject to a detention order under this subpart may not be delivered under the execution of a bond. Notwithstanding section 801(b) of the act (21 U.S.C. 381(b)), while any article of food is subject to a detention order under section 304(h) of the act (21 U.S.C. 334(h)), it may not be delivered to any of its importers, owners, or consignees. This section does not preclude movement at FDA's direction of imported food to a secure facility under an appropriate Customs' bond when that bond is required by Customs' law and regulation.
</P>
<P>(b) Except as provided in paragraph (c) of this section, no person may transfer a detained article of food within or from the place where it has been ordered detained, or from the place to which it was removed, until an authorized FDA representative releases the article of food under § 1.384 or the detention period expires under § 1.379, whichever occurs first.
</P>
<P>(c) The authorized FDA representative may approve, in writing, a request to modify a detention order to permit movement of a detained article of food for any of the following purposes:
</P>
<P>(1) To destroy the article of food,
</P>
<P>(2) To move the detained article of food to a secure facility under the terms of a detention order,
</P>
<P>(3) To maintain or preserve the integrity or quality of the article of food, or
</P>
<P>(4) For any other purpose that the authorized FDA representative believes is appropriate in the case.
</P>
<P>(d) You must submit your request for modification of the detention order in writing to the authorized FDA representative who approved the detention order. You must state in your request the reasons for movement; the exact address of and location in the new facility (or the new location within the same facility) where the detained article of food will be transferred; an explanation of how the new address and location will be secure, if FDA has directed that the article be detained in a secure facility; and how the article will be held under any applicable conditions described in the detention order. If you are requesting modification of a detention order for the purpose of destroying the detained article of food, you also must submit a verified statement identifying the ownership or proprietary interest you have in the detained article of food, in accordance with Supplemental Rule C to the “Federal Rules of Civil Procedure.”
</P>
<P>(e) If FDA approves a request for modification of a detention order, the article may be transferred but remains under detention before, during, and after the transfer. FDA will state any conditions of transportation applicable to the detained article. You may not transfer a detained article of food without FDA supervision unless FDA has declined in writing to supervise the transfer. If FDA has declined in writing to supervise the transfer of a detained article, you must immediately notify in writing the authorized FDA representative who approved the modification of the detention order that the article of food has reached its new location, and the specific location of the detained article within the new location. Such written notification may be in the form of a fax, e-mail, or other form as agreed to by the authorized FDA representative.
</P>
<P>(f) You must ensure that any required tags or labels under § 1.382 accompany the detained article during and after movement. The tags or labels must remain with the article of food until FDA terminates the detention order or the detention period expires, whichever occurs first, unless otherwise permitted by the authorized FDA representative who approves the modification of a detention order under this section.
</P>
<P>(g) The transfer of an article of food in violation of a detention order issued under § 1.393 is a prohibited act under section 301 of the act.


</P>
</DIV8>


<DIV8 N="§ 1.382" NODE="21:1.0.1.1.1.10.61.6" TYPE="SECTION">
<HEAD>§ 1.382   What labeling or marking requirements apply to a detained article of food?</HEAD>
<P>The officer or qualified employee of FDA issuing a detention order under § 1.393 may label or mark the detained article of food with official FDA tags or labels that include the following information:
</P>
<P>(a) A statement that the article of food is detained by FDA in accordance with section 304(h) of the act;
</P>
<P>(b) A statement that the article of food must not be consumed, moved, altered, or tampered with in any manner for the period shown, without the written permission of an authorized FDA representative;
</P>
<P>(c) A statement that the violation of a detention order or the removal or alteration of the tag or label is a prohibited act, punishable by fine or imprisonment or both; and
</P>
<P>(d) The detention order number, the date and hour of the detention order, the detention period, and the name of the officer or qualified employee of FDA who issued the detention order.


</P>
</DIV8>


<DIV8 N="§ 1.383" NODE="21:1.0.1.1.1.10.61.7" TYPE="SECTION">
<HEAD>§ 1.383   What expedited procedures apply when FDA initiates a seizure action against a detained perishable food?</HEAD>
<P>If FDA initiates a seizure action under section 304(a) of the act against a perishable food subject to a detention order under this subpart, FDA will send the seizure recommendation to the Department of Justice (DOJ) within 4 calendar days after the detention order is issued, unless extenuating circumstances exist. If the fourth calendar day is not a working day, FDA will advise the DOJ of its plans to recommend a seizure action on the last working day before the fourth calendar day and send the recommendation as soon as practicable on the first working day that follows. For purposes of this section, an extenuating circumstance includes, but is not limited to, instances when the results of confirmatory testing or other evidentiary development requires more than 4 calendar days to complete.


</P>
</DIV8>


<DIV8 N="§ 1.384" NODE="21:1.0.1.1.1.10.61.8" TYPE="SECTION">
<HEAD>§ 1.384   When does a detention order terminate?</HEAD>
<P>If FDA terminates a detention order or the detention period expires, an authorized FDA representative will issue a detention termination notice releasing the article of food to any person who received the detention order or that person's representative and will remove, or authorize in writing the removal of, the required labels or tags. If FDA fails to issue a detention termination notice and the detention period expires, the detention is deemed to be terminated.


</P>
</DIV8>

</DIV7>


<DIV7 N="62" NODE="21:1.0.1.1.1.10.62" TYPE="SUBJGRP">
<HEAD>How Does FDA Order a Detention?</HEAD>


<DIV8 N="§ 1.391" NODE="21:1.0.1.1.1.10.62.9" TYPE="SECTION">
<HEAD>§ 1.391   Who approves a detention order?</HEAD>
<P>An authorized FDA representative must approve a detention order. If prior written approval is not feasible, prior oral approval must be obtained and confirmed in writing as soon as possible.
</P>
<CITA TYPE="N">[69 FR 31701, June 4, 2004, as amended at 85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.392" NODE="21:1.0.1.1.1.10.62.10" TYPE="SECTION">
<HEAD>§ 1.392   Who receives a copy of the detention order?</HEAD>
<P>(a) FDA must issue the detention order to the owner, operator, or agent in charge of the place where the article of food is located. If the owner of the article of food is different from the owner, operator, or agent in charge of the place where the article is detained, FDA must provide a copy of the detention order to the owner of the article of food if the owner's identity can be determined readily.
</P>
<P>(b) If FDA issues a detention order for an article of food located in a vehicle or other carrier used to transport the detained article of food, FDA also must provide a copy of the detention order to the shipper of record and the owner and operator of the vehicle or other carrier, if their identities can be determined readily.


</P>
</DIV8>


<DIV8 N="§ 1.393" NODE="21:1.0.1.1.1.10.62.11" TYPE="SECTION">
<HEAD>§ 1.393   What information must FDA include in the detention order?</HEAD>
<P>(a) FDA must issue the detention order in writing, in the form of a detention notice, signed and dated by the officer or qualified employee of FDA who has reason to believe that such article of food is adulterated or misbranded.
</P>
<P>(b) The detention order must include the following information:
</P>
<P>(1) The detention order number;
</P>
<P>(2) The date and hour of the detention order;
</P>
<P>(3) Identification of the detained article of food;
</P>
<P>(4) The period of the detention;
</P>
<P>(5) A statement that the article of food identified in the order is detained for the period shown;
</P>
<P>(6) A brief, general statement of the reasons for the detention;
</P>
<P>(7) The address and location where the article of food is to be detained and the appropriate storage conditions;
</P>
<P>(8) Any applicable conditions of transportation of the detained article of food;
</P>
<P>(9) A statement that the article of food is not to be consumed, moved, altered, or tampered with in any manner during the detention period, unless the detention order is first modified under § 1.381(c);
</P>
<P>(10) The text of section 304(h) of the act and §§ 1.401 and 1.402;
</P>
<P>(11) A statement that any informal hearing on an appeal of a detention order must be conducted as a regulatory hearing under part 16 of this chapter, with certain exceptions described in § 1.403;
</P>
<P>(12) The mailing address, telephone number, email address, fax number, and the name of the FDA Division Director in whose division the detained article of food is located;
</P>
<P>(13) A statement indicating the manner in which approval of the detention order was obtained, <I>i.e.</I>, verbally or in writing; and
</P>
<P>(14) The name and the title of the authorized FDA representative who approved the detention order.
</P>
<CITA TYPE="N">[69 FR 31701, June 4, 2004, as amended at 76 FR 25541, May 5, 2011; 85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV7>


<DIV7 N="63" NODE="21:1.0.1.1.1.10.63" TYPE="SUBJGRP">
<HEAD>What Is the Appeal Process for a Detention Order?</HEAD>


<DIV8 N="§ 1.401" NODE="21:1.0.1.1.1.10.63.12" TYPE="SECTION">
<HEAD>§ 1.401   Who is entitled to appeal?</HEAD>
<P>Any person who would be entitled to be a claimant for the article of food, if seized under section 304(a) of the act, may appeal a detention order as specified in § 1.402. Procedures for establishing entitlement to be a claimant for purposes of section 304(a) of the act are governed by Supplemental Rule C to the “Federal Rules of Civil Procedure.” 


</P>
</DIV8>


<DIV8 N="§ 1.402" NODE="21:1.0.1.1.1.10.63.13" TYPE="SECTION">
<HEAD>§ 1.402   What are the requirements for submitting an appeal?</HEAD>
<P>(a) If you want to appeal a detention order, you must submit your appeal in writing to the FDA Division Director in whose division the detained article of food is located, at the mailing address, email address, or fax number identified in the detention order according to the following applicable timeframes:</P>
<P>(1) <I>Perishable food:</I> If the detained article is a perishable food, as defined in § 1.377, you must file an appeal within 2 calendar days of receipt of the detention order.
</P>
<P>(2) <I>Nonperishable food:</I> If the detained article is not a perishable food, as defined in § 1.377, you must file a notice of an intent to request a hearing within 4 calendar days of receipt of the detention order. If the notice of intent is not filed within 4 calendar days, you will not be granted a hearing. If you have not filed a timely notice of intent to request a hearing, you may file an appeal without a hearing request. Whether or not it includes a request for hearing, your appeal must be filed within 10 calendar days of receipt of the detention order.
</P>
<P>(b) Your request for appeal must include a verified statement identifying your ownership or proprietary interest in the detained article of food, in accordance with Supplemental Rule C to the “Federal Rules of Civil Procedure.”
</P>
<P>(c) The process for the appeal of a detention order under this section terminates if FDA institutes either a seizure action under section 304(a) of the act or an injunction under section 302 of the act (21 U.S.C. 276) regarding the article of food involved in the detention order.
</P>
<P>(d) As part of the appeals process, you may request an informal hearing. Your request for a hearing must be in writing and must be included in your request for an appeal specified in paragraph (a) of this section. If you request an informal hearing, and FDA grants your request, the hearing will be held within 2 calendar days after the date the appeal is filed.
</P>
<CITA TYPE="N">[69 FR 31701, June 4, 2004, as amended at 85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.403" NODE="21:1.0.1.1.1.10.63.14" TYPE="SECTION">
<HEAD>§ 1.403   What requirements apply to an informal hearing?</HEAD>
<P>If FDA grants a request for an informal hearing on an appeal of a detention order, FDA must conduct the hearing in accordance with part 16 of this chapter, except that:
</P>
<P>(a) The detention order under § 1.393, rather than the notice under § 16.22(a) of this chapter, provides notice of opportunity for a hearing under this section and is part of the administrative record of the regulatory hearing under § 16.80(a) of this chapter;
</P>
<P>(b) A request for a hearing under this section must be addressed to the FDA Division Director in whose division the article of food involved is located;
</P>
<P>(c) The provision in § 16.22(b) of this chapter, providing that a person not be given less than 3 working days after receipt of notice to request a hearing, does not apply to a hearing under this subpart;
</P>
<P>(d) The provision in § 16.24(e) of this chapter, stating that a hearing may not be required to be held at a time less than 2 working days after receipt of the request for a hearing, does not apply to a hearing under this subpart;
</P>
<P>(e) Section 1.406, rather than § 16.24(f) of this chapter, describes the statement that will be provided to an appellant where a detention order is based on classified information;
</P>
<P>(f) Section 1.404, rather than § 16.42(a) of this chapter, describes the FDA employees who preside at hearings under this subpart;
</P>
<P>(g) The presiding officer may require that a hearing conducted under this section be completed within 1 calendar day, as appropriate;
</P>
<P>(h) Section 16.60(e) and (f) of this chapter does not apply to a hearing under this subpart. The presiding officer must prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. The presiding officer must include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and must include a proposed decision, with a statement of reasons. The hearing participant may review and comment on the presiding officer's report within 4 hours of issuance of the report. The presiding officer will then issue the final agency decision.
</P>
<P>(i) Section 16.80(a)(4) of this chapter does not apply to a regulatory hearing under this subpart. The presiding officer's report of the hearing and any comments on the report by the hearing participant under § 1.403(h) are part of the administrative record.
</P>
<P>(j) No party shall have the right, under § 16.119 of this chapter to petition the Commissioner of Food and Drugs for reconsideration or a stay of the presiding officer's final agency decision.
</P>
<P>(k) If FDA grants a request for an informal hearing on an appeal of a detention order, the hearing must be conducted as a regulatory hearing pursuant to regulation in accordance with part 16 of this chapter, except that § 16.95(b) does not apply to a hearing under this subpart. With respect to a regulatory hearing under this subpart, the administrative record of the hearing specified in §§ 16.80(a)(1), (a)(2), (a)(3), and (a)(5), and 1.403(i) constitutes the exclusive record for the presiding officer's final decision on an administrative detention. For purposes of judicial review under § 10.45 of this chapter, the record of the administrative proceeding consists of the record of the hearing and the presiding officer's final decision.
</P>
<CITA TYPE="N">[69 FR 31701, June 4, 2004, as amended at 82 FR 14144, Mar. 17, 2017; 85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.404" NODE="21:1.0.1.1.1.10.63.15" TYPE="SECTION">
<HEAD>§ 1.404   Who serves as the presiding officer for an appeal and for an informal hearing?</HEAD>
<P>The presiding officer for an appeal, and for an informal hearing, must be an Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director.
</P>
<CITA TYPE="N">[85 FR 16550, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 1.405" NODE="21:1.0.1.1.1.10.63.16" TYPE="SECTION">
<HEAD>§ 1.405   When does FDA have to issue a decision on an appeal?</HEAD>
<P>(a) The presiding officer must issue a written report that includes a proposed decision confirming or revoking the detention by noon on the fifth calendar day after the appeal is filed; after your 4 hour opportunity for submitting comments under § 1.403(h), the presiding officer must issue a final decision within the 5-calendar day period after the appeal is filed. If FDA either fails to provide you with an opportunity to request an informal hearing, or fails to confirm or terminate the detention order within the 5-calendar day period, the detention order is deemed terminated.
</P>
<P>(b) If you appeal the detention order, but do not request an informal hearing, the presiding officer must issue a decision on the appeal confirming or revoking the detention within 5 calendar days after the date the appeal is filed. If the presiding officer fails to confirm or terminate the detention order during such 5-calendar day period, the detention order is deemed terminated.
</P>
<P>(c) If you appeal the detention order and request an informal hearing and your hearing request is denied, the presiding officer must issue a decision on the appeal confirming or revoking the detention within 5 calendar days after the date the appeal is filed. If the presiding officer fails to confirm or terminate the detention order during such 5-calendar day period, the detention order is deemed terminated.
</P>
<P>(d) If the presiding officer confirms a detention order, the article of food continues to be detained until we terminate the detention under § 1.384 or the detention period expires under § 1.379, whichever occurs first.
</P>
<P>(e) If the presiding officer terminates a detention order, or the detention period expires, FDA must terminate the detention order as specified under § 1.384.
</P>
<P>(f) Confirmation of a detention order by the presiding officer is considered a final agency action for purposes of 5 U.S.C. 702.


</P>
</DIV8>


<DIV8 N="§ 1.406" NODE="21:1.0.1.1.1.10.63.17" TYPE="SECTION">
<HEAD>§ 1.406   How will FDA handle classified information in an informal hearing?</HEAD>
<P>Where the credible evidence or information supporting the detention order is classified under the applicable Executive order as requiring protection from unauthorized disclosure in the interest of national security (“classified information”), FDA will not provide you with this information. The presiding officer will give you notice of the general nature of the information and an opportunity to offer opposing evidence or information, if he or she may do so consistently with safeguarding the information and its source. If classified information was used to support the detention, then any confirmation of such detention will state whether it is based in whole or in part on that classified information. 


</P>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="L" NODE="21:1.0.1.1.1.11" TYPE="SUBPART">
<HEAD>Subpart L—Foreign Supplier Verification Programs for Food Importers</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>80 FR 74340, Nov. 27, 2015, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 1.500" NODE="21:1.0.1.1.1.11.64.1" TYPE="SECTION">
<HEAD>§ 1.500   What definitions apply to this subpart?</HEAD>
<P>The following definitions apply to words and phrases as they are used in this subpart. Other definitions of these terms may apply when they are used in other subparts of this part.
</P>
<P><I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practice.
</P>
<P><I>Audit</I> means the systematic, independent, and documented examination (through observation, investigation, discussions with employees of the audited entity, records review, and, as appropriate, sampling and laboratory analysis) to assess an audited entity's food safety processes and procedures.
</P>
<P><I>Dietary supplement</I> has the meaning given in section 201(ff) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Dietary supplement component</I> means any substance intended for use in the manufacture of a dietary supplement, including those that may not appear in the finished batch of the dietary supplement. Dietary supplement components include dietary ingredients (as described in section 201(ff) of the Federal Food, Drug, and Cosmetic Act) and other ingredients.
</P>
<P><I>Environmental pathogen</I> means a pathogen capable of surviving and persisting within the manufacturing, processing, packing, or holding environment such that food may be contaminated and may result in foodborne illness if that food is consumed without treatment to significantly minimize the environmental pathogen. Examples of environmental pathogens for the purposes of this part include <I>Listeria monocytogenes</I> and <I>Salmonella</I> spp. but do not include the spores of pathogenic sporeforming bacteria.
</P>
<P><I>Facility</I> means a domestic facility or a foreign facility that is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act, in accordance with the requirements of subpart H of this part.
</P>
<P><I>Farm</I> means farm as defined in § 1.227.
</P>
<P><I>Farm mixed-type facility</I> means an establishment that is a farm but that also conducts activities outside the farm definition that require the establishment to be registered under section 415 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the Federal Food, Drug, and Cosmetic Act, except that food does not include pesticides (as defined in 7 U.S.C. 136(u)).
</P>
<P><I>Food allergen</I> means a major food allergen as defined in section 201(qq) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Foreign supplier</I> means, for an article of food, the establishment that manufactures/processes the food, raises the animal, or grows the food that is exported to the United States without further manufacturing/processing by another establishment, except for further manufacturing/processing that consists solely of the addition of labeling or any similar activity of a de minimis nature.
</P>
<P><I>Good compliance standing with a foreign food safety authority</I> means that the foreign supplier—
</P>
<P>(1) Appears on the current version of a list, issued by the food safety authority of the country in which the foreign supplier is located and which has regulatory oversight of the supplier, of food producers that are in good compliance standing with the food safety authority; or
</P>
<P>(2) Has otherwise been designated by such food safety authority as being in good compliance standing.
</P>
<P><I>Harvesting</I> applies to applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots, or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Hazard</I> means any biological, chemical (including radiological), or physical agent that is reasonably likely to cause illness or injury.
</P>
<P><I>Hazard requiring a control</I> means a known or reasonably foreseeable hazard for which a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would, based on the outcome of a hazard analysis (which includes an assessment of the probability that the hazard will occur in the absence of controls or measures and the severity of the illness or injury if the hazard were to occur), establish one or more controls or measures to significantly minimize or prevent the hazard in a food and components to manage those controls or measures (such as monitoring, corrections or corrective actions, verification, and records) as appropriate to the food, the facility, and the nature of the control or measure and its role in the facility's food safety system.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Importer</I> means the U.S. owner or consignee of an article of food that is being offered for import into the United States. If there is no U.S. owner or consignee of an article of food at the time of U.S. entry, the importer is the U.S. agent or representative of the foreign owner or consignee at the time of entry, as confirmed in a signed statement of consent to serve as the importer under this subpart.
</P>
<P><I>Known or reasonably foreseeable hazard</I> means a biological, chemical (including radiological), or physical hazard that is known to be, or has the potential to be, associated with a food or the facility in which it is manufactured/processed.
</P>
<P><I>Lot</I> means the food produced during a period of time and identified by an establishment's specific code.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying, or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, extruding (of animal food), formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, pelleting (of animal food), rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Microorganisms</I> means yeasts, molds, bacteria, viruses, protozoa, and microscopic parasites and includes species that are pathogens.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Pathogen</I> means a microorganism of public health significance.
</P>
<P><I>Qualified auditor</I> means a person who is a qualified individual as defined in this section and has technical expertise obtained through education, training, or experience (or a combination thereof) necessary to perform the auditing function as required by § 1.506(e)(1)(i) or § 1.511(c)(5)(i)(A). Examples of potential qualified auditors include:
</P>
<P>(1) A government employee, including a foreign government employee; and
</P>
<P>(2) An audit agent of a certification body that is accredited in accordance with subpart M of this part.
</P>
<P><I>Qualified individual</I> means a person who has the education, training, or experience (or a combination thereof) necessary to perform an activity required under this subpart, and can read and understand the language of any records that the person must review in performing this activity. A qualified individual may be, but is not required to be, an employee of the importer. A government employee, including a foreign government employee, may be a qualified individual.
</P>
<P><I>Raw agricultural commodity</I> has the meaning given in section 201(r) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Ready-to-eat food (RTE food)</I> means any food that is normally eaten in its raw state or any food, including a processed food, for which it is reasonably foreseeable that the food will be eaten without further processing that would significantly minimize biological hazards.
</P>
<P><I>Receiving facility</I> means a facility that is subject to subparts C and G of part 117 of this chapter, or subparts C and E of part 507 of this chapter, and that manufactures/processes a raw material or other ingredient that it receives from a supplier.
</P>
<P><I>U.S. owner or consignee</I> means the person in the United States who, at the time of U.S. entry, either owns the food, has purchased the food, or has agreed in writing to purchase the food.
</P>
<P><I>Very small importer</I> means:
</P>
<P>(1) With respect to the importation of human food, an importer (including any subsidiaries and affiliates) averaging less than $1 million per year, adjusted for inflation, during the 3-year period preceding the applicable calendar year, in sales of human food combined with the U.S. market value of human food imported, manufactured, processed, packed, or held without sale (<I>e.g.,</I> imported for a fee); and
</P>
<P>(2) With respect to the importation of animal food, an importer (including any subsidiaries and affiliates) averaging less than $2.5 million per year, adjusted for inflation, during the 3-year period preceding the applicable calendar year, in sales of animal food combined with the U.S. market value of animal food imported, manufactured, processed, packed, or held without sale (<I>e.g.,</I> imported for a fee).
</P>
<P><I>You</I> means a person who is subject to some or all of the requirements in this subpart.
</P>
<CITA TYPE="N">[80 FR 74340, Nov. 27, 2015, as amended at 81 FR 25327, Apr. 28, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.501" NODE="21:1.0.1.1.1.11.64.2" TYPE="SECTION">
<HEAD>§ 1.501   To what foods do the requirements in this subpart apply?</HEAD>
<P>(a) <I>General.</I> Except as specified otherwise in this section, the requirements in this subpart apply to all food imported or offered for import into the United States and to the importers of such food.
</P>
<P>(b) <I>Exemptions for juice and seafood</I>—(1) <I>Importers of certain juice and seafood products.</I> This subpart does not apply with respect to juice, fish, and fishery products that are imported from a foreign supplier that is required to comply with, and is in compliance with, the requirements in part 120 or part 123 of this chapter. If you import juice or fish and fishery products that are subject to part 120 or part 123, respectively, you must comply with the requirements applicable to importers of those products under § 120.14 or § 123.12 of this chapter, respectively.
</P>
<P>(2) <I>Certain importers of juice or seafood raw materials or other ingredients subject to part 120 or part 123 of this chapter.</I> This subpart does not apply with respect to any raw materials or other ingredients that you import and use in manufacturing or processing juice subject to part 120 or fish and fishery products subject to part 123, provided that you are in compliance with the requirements in part 120 or part 123 with respect to the juice or fish or fishery product that you manufacture or process from the imported raw materials or other ingredients.
</P>
<P>(c) <I>Exemption for food imported for research or evaluation.</I> This subpart does not apply to food that is imported for research or evaluation use, provided that such food:
</P>
<P>(1) Is not intended for retail sale and is not sold or distributed to the public;
</P>
<P>(2) Is labeled with the statement “Food for research or evaluation use”;
</P>
<P>(3) Is imported in a small quantity that is consistent with a research, analysis, or quality assurance purpose, the food is used only for this purpose, and any unused quantity is properly disposed of; and
</P>
<P>(4) Is accompanied, when filing entry with U.S. Customs and Border Protection, by an electronic declaration that the food will be used for research or evaluation purposes and will not be sold or distributed to the public.
</P>
<P>(d) <I>Exemption for food imported for personal consumption.</I> This subpart does not apply to food that is imported for personal consumption, provided that such food is not intended for retail sale and is not sold or distributed to the public. Food is imported for personal consumption only if it is purchased or otherwise acquired by a person in a small quantity that is consistent with a non-commercial purpose and is not sold or distributed to the public.
</P>
<P>(e) <I>Exemption for alcoholic beverages.</I> (1) This subpart does not apply with respect to alcoholic beverages that are imported from a foreign supplier that is a facility that meets the following two conditions:
</P>
<P>(i) Under the Federal Alcohol Administration Act (27 U.S.C. 201 <I>et seq.</I>) or chapter 51 of subtitle E of the Internal Revenue Code of 1986 (26 U.S.C. 5001 <I>et seq.</I>), the facility is a foreign facility of a type that, if it were a domestic facility, would require obtaining a permit from, registering with, or obtaining approval of a notice or application from the Secretary of the Treasury as a condition of doing business in the United States; and
</P>
<P>(ii) Under section 415 of the Federal Food, Drug, and Cosmetic Act, the facility is required to register as a facility because it is engaged in manufacturing/processing one or more alcoholic beverages.
</P>
<P>(2) This subpart does not apply with respect to food that is not an alcoholic beverage that is imported from a foreign supplier described in paragraph (e)(1) of this section, provided such food:
</P>
<P>(i) Is in prepackaged form that prevents any direct human contact with such food; and
</P>
<P>(ii) Constitutes not more than 5 percent of the overall sales of the facility, as determined by the Secretary of the Treasury.
</P>
<P>(3) This subpart does not apply with respect to raw materials and other ingredients that are imported for use in alcoholic beverages provided that:
</P>
<P>(i) The imported raw materials and other ingredients are used in the manufacturing/processing, packing, or holding of alcoholic beverages;
</P>
<P>(ii) Such manufacturing/processing, packing, or holding is performed by the importer;
</P>
<P>(iii) The importer is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(iv) The importer is exempt from the regulations in part 117 of this chapter in accordance with § 117.5(i) of this chapter.
</P>
<P>(f) <I>Inapplicability to food that is transshipped or imported for processing and export.</I> This subpart does not apply to food:
</P>
<P>(1) That is transshipped through the United States to another country and is not sold or distributed to the public in the United States; or
</P>
<P>(2) That is imported for processing and future export and that is not sold or distributed to the public in the United States.
</P>
<P>(g) <I>Inapplicability to U.S. food returned.</I> This subpart does not apply to food that is manufactured/processed, raised, or grown in the United States, exported, and returned to the United States without further manufacturing/processing in a foreign country.
</P>
<P>(h) <I>Inapplicability to certain meat, poultry, and egg products.</I> This subpart does not apply with respect to:
</P>
<P>(1) Meat food products that at the time of importation are subject to the requirements of the U.S. Department of Agriculture (USDA) under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>);
</P>
<P>(2) Poultry products that at the time of importation are subject to the requirements of the USDA under the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>); and
</P>
<P>(3) Egg products that at the time of importation are subject to the requirements of the USDA under the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>).
</P>
<CITA TYPE="N">[80 FR 74340, Nov. 27, 2015, as amended at 81 FR 25327, Apr. 28, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.502" NODE="21:1.0.1.1.1.11.64.3" TYPE="SECTION">
<HEAD>§ 1.502   What foreign supplier verification program (FSVP) must I have?</HEAD>
<P>(a) <I>General.</I> Except as specified in paragraph (b) of this section, for each food you import, you must develop, maintain, and follow an FSVP that provides adequate assurances that your foreign supplier is producing the food in compliance with processes and procedures that provide at least the same level of public health protection as those required under section 418 (regarding hazard analysis and risk-based preventive controls for certain foods) or 419 (regarding standards for produce safety), if either is applicable, and the implementing regulations, and is producing the food in compliance with sections 402 (regarding adulteration) and 403(w) (if applicable) (regarding misbranding with respect to labeling for the presence of major food allergens) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) <I>Low-acid canned foods</I>—(1) <I>Importers of low-acid canned foods not subject to further manufacturing or processing.</I> With respect to those microbiological hazards that are controlled by part 113 of this chapter, if you import a thermally processed low-acid food packaged in a hermetically sealed container (low-acid canned food), you must verify and document that the food was produced in accordance with part 113. With respect to all matters that are not controlled by part 113, you must have an FSVP as specified in paragraph (a) of this section.
</P>
<P>(2) <I>Certain importers of raw materials or other ingredients subject to part 113 of this chapter.</I> With respect to microbiological hazards that are controlled by part 113, you are not required to comply with the requirements of this subpart for raw materials or other ingredients that you import and use in the manufacturing or processing of low-acid canned food provided that you are in compliance with part 113 with respect to the low-acid canned food that you manufacture or process from the imported raw materials or other ingredients. With respect to all hazards other than microbiological hazards that are controlled by part 113, you must have an FSVP as specified in paragraph (a) of this section for the imported raw materials and other ingredients that you use in the manufacture or processing of low-acid canned foods.
</P>
<P>(c) <I>Importers subject to section 418 of the Federal Food, Drug, and Cosmetic Act.</I> You are deemed to be in compliance with the requirements of this subpart for a food you import, except for the requirements in § 1.509, if you are a receiving facility as defined in § 117.3 or § 507.3 of this chapter and you are in compliance with the following requirements of part 117 or part 507 of this chapter, as applicable:
</P>
<P>(1) You implement preventive controls for the hazards in the food in accordance with § 117.135 or § 507.34 of this chapter;
</P>
<P>(2) You are not required to implement a preventive control under § 117.136 or § 507.36 of this chapter with respect to the food; or
</P>
<P>(3) You have established and implemented a risk-based supply-chain program in compliance with subpart G of part 117 or subpart E of part 507 of this chapter with respect to the food.


</P>
</DIV8>


<DIV8 N="§ 1.503" NODE="21:1.0.1.1.1.11.64.4" TYPE="SECTION">
<HEAD>§ 1.503   Who must develop my FSVP and perform FSVP activities?</HEAD>
<P>(a) <I>Qualified individual.</I> A qualified individual must develop your FSVP and perform each of the activities required under this subpart. A qualified individual must have the education, training, or experience (or a combination thereof) necessary to perform their assigned activities and must be able to read and understand the language of any records that must be reviewed in performing an activity.
</P>
<P>(b) <I>Qualified auditor.</I> A qualified auditor must conduct any audit conducted in accordance with § 1.506(e)(1)(i) or § 1.511(c)(5)(i)(A). A qualified auditor must have technical expertise obtained through education, training, or experience (or a combination thereof) necessary to perform the auditing function.


</P>
</DIV8>


<DIV8 N="§ 1.504" NODE="21:1.0.1.1.1.11.64.5" TYPE="SECTION">
<HEAD>§ 1.504   What hazard analysis must I conduct?</HEAD>
<P>(a) <I>Requirement for a hazard analysis.</I> Except as specified in paragraph (d) of this section, you must conduct a hazard analysis to identify and evaluate, based on experience, illness data, scientific reports, and other information, known or reasonably foreseeable hazards for each type of food you import to determine whether there are any hazards requiring a control. Your hazard analysis must be written regardless of its outcome.
</P>
<P>(b) <I>Hazard identification.</I> (1) Your analysis of the known or reasonably foreseeable hazards in each food must include the following types of hazards:
</P>
<P>(i) Biological hazards, including microbiological hazards such as parasites, environmental pathogens, and other pathogens;
</P>
<P>(ii) Chemical hazards, including radiological hazards, pesticide and drug residues, natural toxins, decomposition, unapproved food or color additives, food allergens, and (in animal food) nutrient deficiencies or toxicities; and
</P>
<P>(iii) Physical hazards (such as stones, glass, and metal fragments).
</P>
<P>(2) Your analysis must include known or reasonably foreseeable hazards that may be present in a food for any of the following reasons:
</P>
<P>(i) The hazard occurs naturally;
</P>
<P>(ii) The hazard may be unintentionally introduced; or
</P>
<P>(iii) The hazard may be intentionally introduced for purposes of economic gain.
</P>
<P>(c) <I>Hazard evaluation.</I> (1) Your hazard analysis must include an evaluation of the hazards identified in paragraph (b) of this section to assess the probability that the hazard will occur in the absence of controls and the severity of the illness or injury if the hazard were to occur.
</P>
<P>(2) The hazard evaluation required by paragraph (c)(1) of this section must include an evaluation of environmental pathogens whenever a ready-to-eat food is exposed to the environment before packaging and the packaged food does not receive a treatment or otherwise include a control or measure (such as a formulation lethal to the pathogen) that would significantly minimize the pathogen.
</P>
<P>(3) Your hazard evaluation must consider the effect of the following on the safety of the finished food for the intended consumer:
</P>
<P>(i) The formulation of the food;
</P>
<P>(ii) The condition, function, and design of the establishment and equipment of a typical entity that manufactures/processes, grows, harvests, or raises this type of food;
</P>
<P>(iii) Raw materials and other ingredients;
</P>
<P>(iv) Transportation practices;
</P>
<P>(v) Harvesting, raising, manufacturing, processing, and packing procedures;
</P>
<P>(vi) Packaging and labeling activities;
</P>
<P>(vii) Storage and distribution;
</P>
<P>(viii) Intended or reasonably foreseeable use;
</P>
<P>(ix) Sanitation, including employee hygiene; and
</P>
<P>(x) Any other relevant factors, such as the temporal (<I>e.g.,</I> weather-related) nature of some hazards (<I>e.g.,</I> levels of natural toxins).
</P>
<P>(d) <I>Review of another entity's hazard analysis.</I> If another entity (including your foreign supplier) has, using a qualified individual, analyzed the known or reasonably foreseeable hazards for the food to determine whether there are any hazards requiring a control, you may meet your requirement to determine whether there are any hazards requiring a control in a food by reviewing and assessing the hazard analysis conducted by that entity. You must document your review and assessment of that hazard analysis, including documenting that the hazard analysis was conducted by a qualified individual.
</P>
<P>(e) <I>Hazards in raw agricultural commodities that are fruits or vegetables.</I> If you are importing a raw agricultural commodity that is a fruit or vegetable that is “covered produce” as defined in § 112.3 of this chapter, you are not required to determine whether there are any biological hazards requiring a control in such food because the biological hazards in such fruits or vegetables require a control and compliance with the requirements in part 112 of this chapter significantly minimizes or prevents the biological hazards. However, you must determine whether there are any other types of hazards requiring a control in such food.
</P>
<P>(f) <I>No hazards requiring a control.</I> If you evaluate the known and reasonably foreseeable hazards in a food and determine that there are no hazards requiring a control, you are not required to conduct an evaluation for foreign supplier approval and verification under § 1.505 and you are not required to conduct foreign supplier verification activities under § 1.506. This paragraph (f) does not apply if the food is a raw agricultural commodity that is a fruit or vegetable that is “covered produce” as defined in § 112.3 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.505" NODE="21:1.0.1.1.1.11.64.6" TYPE="SECTION">
<HEAD>§ 1.505   What evaluation for foreign supplier approval and verification must I conduct?</HEAD>
<P>(a) <I>Evaluation of a foreign supplier's performance and the risk posed by a food.</I> (1) Except as specified in paragraphs (d) and (e) of this section, in approving your foreign suppliers and determining the appropriate supplier verification activities that must be conducted for a foreign supplier of a type of food you import, you must consider the following:
</P>
<P>(i) The hazard analysis of the food conducted in accordance with § 1.504, including the nature of the hazard requiring a control.
</P>
<P>(ii) The entity or entities that will be significantly minimizing or preventing the hazards requiring a control or verifying that such hazards have been significantly minimized or prevented, such as the foreign supplier, the foreign supplier's raw material or other ingredient supplier, or another entity in your supply chain.
</P>
<P>(iii) Foreign supplier performance, including:
</P>
<P>(A) The foreign supplier's procedures, processes, and practices related to the safety of the food;
</P>
<P>(B) Applicable FDA food safety regulations and information relevant to the foreign supplier's compliance with those regulations, including whether the foreign supplier is the subject of an FDA warning letter, import alert, or other FDA compliance action related to food safety (or, when applicable, the relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States, and information relevant to the supplier's compliance with those laws and regulations); and
</P>
<P>(C) The foreign supplier's food safety history, including available information about results from testing foods for hazards, audit results relating to the safety of the food, and responsiveness of the foreign supplier in correcting problems.
</P>
<P>(iv) Any other factors as appropriate and necessary, such as storage and transportation practices.
</P>
<P>(2) You must document the evaluation you conduct under paragraph (a)(1) of this section.
</P>
<P>(b) <I>Approval of foreign suppliers.</I> You must approve your foreign suppliers on the basis of the evaluation that you conducted under paragraph (a) of this section or that you review and assess under paragraph (d) of this section, and document your approval.
</P>
<P>(c) <I>Reevaluation of a foreign supplier's performance and the risk posed by a food.</I> (1) Except as specified in paragraph (d) of this section, you must promptly reevaluate the concerns associated with the factors in paragraph (a)(1) of this section when you become aware of new information about these factors, and the reevaluation must be documented. If you determine that the concerns associated with importing a food from a foreign supplier have changed, you must promptly determine (and document) whether it is appropriate to continue to import the food from the foreign supplier and whether the supplier verification activities conducted under § 1.506 or § 1.511(c) need to be changed.
</P>
<P>(2) If at the end of any 3-year period you have not reevaluated the concerns associated with the factors in paragraph (a)(1) of this section in accordance with paragraph (c)(1) of this section, you must reevaluate those concerns and take other appropriate actions, if necessary, in accordance with paragraph (c)(1). You must document your reevaluation and any subsequent actions you take in accordance with paragraph (c)(1).
</P>
<P>(d) <I>Review of another entity's evaluation or reevaluation of a foreign supplier's performance and the risk posed by a food.</I> If an entity other than the foreign supplier has, using a qualified individual, performed the evaluation described in paragraph (a) of this section or the reevaluation described in paragraph (c) of this section, you may meet the requirements of the applicable paragraph by reviewing and assessing the evaluation or reevaluation conducted by that entity. You must document your review and assessment, including documenting that the evaluation or reevaluation was conducted by a qualified individual.
</P>
<P>(e) <I>Inapplicability to certain circumstances.</I> You are not required to conduct an evaluation under this section or to conduct foreign supplier verification activities under § 1.506 if one of the circumstances described in § 1.507 applies to your importation of a food and you are in compliance with that section.


</P>
</DIV8>


<DIV8 N="§ 1.506" NODE="21:1.0.1.1.1.11.64.7" TYPE="SECTION">
<HEAD>§ 1.506   What foreign supplier verification and related activities must I conduct?</HEAD>
<P>(a) <I>Use of approved foreign suppliers.</I> (1) You must establish and follow written procedures to ensure that you import foods only from foreign suppliers you have approved based on the evaluation conducted under § 1.505 (or, when necessary and appropriate, on a temporary basis from unapproved foreign suppliers whose foods you subject to adequate verification activities before importing the food). You must document your use of these procedures.
</P>
<P>(2) You may rely on an entity other than your foreign supplier to establish the procedures and perform and document the activities required under paragraph (a)(1) of this section provided that you review and assess that entity's documentation of the procedures and activities, and you document your review and assessment.
</P>
<P>(b) <I>Foreign supplier verification procedures.</I> You must establish and follow adequate written procedures for ensuring that appropriate foreign supplier verification activities are conducted with respect to the foods you import.
</P>
<P>(c) <I>Requirement of supplier verification.</I> The foreign supplier verification activities must provide assurance that the hazards requiring a control in the food you import have been significantly minimized or prevented.
</P>
<P>(d) <I>Determination of appropriate foreign supplier verification activities</I>—(1)(i) <I>General.</I> Except as provided in paragraphs (d)(2) and (3) of this section, before importing a food from a foreign supplier, you must determine and document which verification activity or activities listed in paragraphs (d)(1)(ii)(A) through (D) of this section, as well as the frequency with which the activity or activities must be conducted, are needed to provide adequate assurances that the food you obtain from the foreign supplier is produced in accordance with paragraph (c) of this section. Verification activities must address the entity or entities that are significantly minimizing or preventing the hazards or verifying that the hazards have been significantly minimized or prevented (<I>e.g.,</I> when an entity other than the grower of produce subject to part 112 of this chapter harvests or packs the produce and significantly minimizes or prevents the hazard or verifies that the hazard has been significantly minimized or prevented, or when the foreign supplier's raw material supplier significantly minimizes or prevents a hazard). The determination of appropriate supplier verification activities must be based on the evaluation of the food and foreign supplier conducted under § 1.505.
</P>
<P>(ii) <I>Appropriate verification activities.</I> The following are appropriate supplier verification activities:
</P>
<P>(A) Onsite audits as specified in paragraph (e)(1)(i) of this section;
</P>
<P>(B) Sampling and testing of a food as specified in paragraph (e)(1)(ii) of this section;
</P>
<P>(C) Review of the foreign supplier's relevant food safety records as specified in paragraph (e)(1)(iii) of this section; and
</P>
<P>(D) Other appropriate supplier verification activities as specified in paragraph (e)(1)(iv) of this section.
</P>
<P>(2) <I>Verification activities for certain serious hazards.</I> When a hazard in a food will be controlled by the foreign supplier and is one for which there is a reasonable probability that exposure to the hazard will result in serious adverse health consequences or death to humans or animals, you must conduct or obtain documentation of an onsite audit of the foreign supplier before initially importing the food and at least annually thereafter, unless you make an adequate written determination that, instead of such initial and annual onsite auditing, other supplier verification activities listed in paragraph (d)(1)(ii) of this section and/or less frequent onsite auditing are appropriate to provide adequate assurances that the foreign supplier is producing the food in accordance with paragraph (c) of this section, based on the determination made under § 1.505.
</P>
<P>(3) <I>Reliance on a determination by another entity.</I> You may rely on a determination of appropriate foreign supplier verification activities in accordance with paragraph (d)(1) or (2) of this section made by an entity other than the foreign supplier if you review and assess whether the entity's determination regarding appropriate activities (including the frequency with which such activities must be conducted) is appropriate. You must document your review and assessment, including documenting that the determination of appropriate verification activities was made by a qualified individual.
</P>
<P>(e) <I>Performance of foreign supplier verification activities</I>—(1) <I>Verification activities.</I> Except as provided in paragraph (e)(2) of this section, based on the determination made in accordance with paragraph (d) of this section, you must conduct (and document) or obtain documentation of one or more of the supplier verification activities listed in paragraphs (e)(1)(i) through (iv) of this section for each foreign supplier before importing the food and periodically thereafter.
</P>
<P>(i) <I>Onsite audit of the foreign supplier.</I> (A) An onsite audit of a foreign supplier must be performed by a qualified auditor.
</P>
<P>(B) If the food is subject to one or more FDA food safety regulations, an onsite audit of the foreign supplier must consider such regulations and include a review of the supplier's written food safety plan, if any, and its implementation, for the hazard being controlled (or, when applicable, an onsite audit may consider relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States).
</P>
<P>(C) If the onsite audit is conducted solely to meet the requirements of paragraph (e) of this section by an audit agent of a certification body that is accredited in accordance with subpart M of this part, the audit is not subject to the requirements in that subpart.
</P>
<P>(D) You must retain documentation of each onsite audit, including the audit procedures, the dates the audit was conducted, the conclusions of the audit, any corrective actions taken in response to significant deficiencies identified during the audit, and documentation that the audit was conducted by a qualified auditor.
</P>
<P>(E) The following inspection results may be substituted for an onsite audit, provided that the inspection was conducted within 1 year of the date by which the onsite audit would have been required to be conducted:
</P>
<P>(<I>1</I>) The written results of an appropriate inspection of the foreign supplier for compliance with applicable FDA food safety regulations conducted by FDA, representatives of other Federal Agencies (such as the USDA), or representatives of State, local, tribal, or territorial agencies; or
</P>
<P>(<I>2</I>) The written results of an inspection of the foreign supplier by the food safety authority of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States, provided that the food that is the subject of the onsite audit is within the scope of the official recognition or equivalence determination, and the foreign supplier is in, and under the regulatory oversight of, such country.
</P>
<P>(ii) <I>Sampling and testing of the food.</I> You must retain documentation of each sampling and testing of a food, including identification of the food tested (including lot number, as appropriate), the number of samples tested, the test(s) conducted (including the analytical method(s) used), the date(s) on which the test(s) were conducted and the date of the report of the testing, the results of the testing, any corrective actions taken in response to detection of hazards, information identifying the laboratory conducting the testing, and documentation that the testing was conducted by a qualified individual.
</P>
<P>(iii) <I>Review of the foreign supplier's relevant food safety records.</I> You must retain documentation of each record review, including the date(s) of review, the general nature of the records reviewed, the conclusions of the review, any corrective actions taken in response to significant deficiencies identified during the review, and documentation that the review was conducted by a qualified individual.
</P>
<P>(iv) <I>Other appropriate activity.</I> (A) You may conduct (and document) or obtain documentation of other supplier verification activities that are appropriate based on foreign supplier performance and the risk associated with the food.
</P>
<P>(B) You must retain documentation of each activity conducted in accordance with paragraph (e)(1)(iv) of this section, including a description of the activity, the date on which it was conducted, the findings or results of the activity, any corrective actions taken in response to significant deficiencies identified, and documentation that the activity was conducted by a qualified individual.
</P>
<P>(2) <I>Reliance upon performance of activities by other entities.</I> (i) Except as specified in paragraph (e)(2)(ii) of this section, you may rely on supplier verification activities conducted in accordance with paragraph (e)(1) of this section by another entity provided that you review and assess the results of these activities in accordance with paragraph (e)(3) of this section.
</P>
<P>(ii) You may not rely on the foreign supplier itself or employees of the foreign supplier to perform supplier verification activities, except with respect to sampling and testing of food in accordance with paragraph (e)(1)(ii) of this section.
</P>
<P>(3) <I>Review of results of verification activities.</I> You must promptly review and assess the results of the verification activities that you conduct or obtain documentation of under paragraph (e)(1) of this section, or that are conducted by other entities in accordance with paragraph (e)(2) of this section. You must document your review and assessment of the results of verification activities. If the results do not provide adequate assurances that the hazards requiring a control in the food you obtain from the foreign supplier have been significantly minimized or prevented, you must take appropriate action in accordance with § 1.508(a). You are not required to retain documentation of supplier verification activities conducted by other entities, provided that you can obtain the documentation and make it available to FDA in accordance with § 1.510(b).
</P>
<P>(4) <I>Independence of qualified individuals conducting verification activities.</I> There must not be any financial conflicts of interests that influence the results of the verification activities set forth in paragraph (e)(1) of this section, and payment must not be related to the results of the activity.


</P>
</DIV8>


<DIV8 N="§ 1.507" NODE="21:1.0.1.1.1.11.64.8" TYPE="SECTION">
<HEAD>§ 1.507   What requirements apply when I import a food that cannot be consumed without the hazards being controlled or for which the hazards are controlled after importation?</HEAD>
<P>(a) <I>Circumstances.</I> You are not required to conduct an evaluation of a food and foreign supplier under § 1.505 or supplier verification activities under § 1.506 when you identify a hazard requiring a control (identified hazard) in a food and any of the following circumstances apply:
</P>
<P>(1) You determine and document that the type of food (<I>e.g.,</I> raw agricultural commodities such as cocoa beans and coffee beans) could not be consumed without application of an appropriate control;
</P>
<P>(2) You rely on your customer who is subject to the requirements for hazard analysis and risk-based preventive controls in subpart C of part 117 or subpart C of part 507 of this chapter to ensure that the identified hazard will be significantly minimized or prevented and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance, subject to the requirements of paragraph (c) of this section, that the customer has established and is following procedures (identified in the written assurance) that will significantly minimize or prevent the identified hazard;
</P>
<P>(3) You rely on your customer who is not subject to the requirements for hazard analysis and risk-based preventive controls in subpart C of part 117 or subpart C of part 507 of this chapter to provide assurance it is manufacturing, processing, or preparing the food in accordance with the applicable food safety requirements and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance that it is manufacturing, processing, or preparing the food in accordance with applicable food safety requirements;
</P>
<P>(4) You rely on your customer to provide assurance that the food will be processed to control the identified hazard by an entity in the distribution chain subsequent to the customer and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance, subject to the requirements of paragraph (c) of this section, that your customer:
</P>
<P>(A) Will disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(B) Will only sell the food to another entity that agrees, in writing, it will:
</P>
<P>(<I>1</I>) Follow procedures (identified in a written assurance) that will significantly minimize or prevent the identified hazard (if the entity is subject to the requirements for hazard analysis and risk-based preventive controls in subpart C of part 117 or subpart C of part 507 of this chapter) or manufacture, process, or prepare the food in accordance with applicable food safety requirements (if the entity is not subject to the requirements for hazard analysis and risk-based preventive controls in subpart C of part 117 or subpart C of part 507); or
</P>
<P>(<I>2</I>) Obtain a similar written assurance from the entity's customer, subject to the requirements of paragraph (c) of this section, as in paragraphs (a)(4)(ii)(A) and (B) of this section, as appropriate; or
</P>
<P>(5) You have established, documented, and implemented a system that ensures control, at a subsequent distribution step, of the hazards in the food you distribute and you document your implementation of that system.
</P>
<P>(b) <I>Written assurances.</I> Any written assurances required under this section must contain the following:
</P>
<P>(1) Effective date;
</P>
<P>(2) Printed names and signatures of authorized officials; and
</P>
<P>(3) The assurance specified in the applicable paragraph.
</P>
<P>(c) <I>Provision of assurances.</I> The customer or other subsequent entity in the distribution chain for a food that provides a written assurance under paragraph (a)(2), (3), or (4) of this section must act consistently with the assurance and document its actions taken to satisfy the written assurance.


</P>
</DIV8>


<DIV8 N="§ 1.508" NODE="21:1.0.1.1.1.11.64.9" TYPE="SECTION">
<HEAD>§ 1.508   What corrective actions must I take under my FSVP?</HEAD>
<P>(a) You must promptly take appropriate corrective actions if you determine that a foreign supplier of food you import does not produce the food in compliance with processes and procedures that provide at least the same level of public health protection as those required under section 418 or 419 of the Federal Food, Drug, and Cosmetic Act, if either is applicable, and the implementing regulations, or produces food that is adulterated under section 402 or misbranded under section 403(w) (if applicable) of the Federal Food, Drug, and Cosmetic Act. This determination could be based on a review of consumer, customer, or other complaints related to food safety, the verification activities conducted under § 1.506 or § 1.511(c), a reevaluation of the risks posed by the food and the foreign supplier's performance conducted under § 1.505(c) or (d), or any other relevant information you obtain. The appropriate corrective actions will depend on the circumstances but could include discontinuing use of the foreign supplier until the cause or causes of noncompliance, adulteration, or misbranding have been adequately addressed. You must document any corrective actions you take in accordance with this paragraph.
</P>
<P>(b) If you determine, by means other than the verification activities conducted under § 1.506 or § 1.511(c) or a reevaluation conducted under § 1.505(c) or (d), that a foreign supplier of food that you import does not produce food in compliance with processes and procedures that provide at least the same level of public health protection as those required under section 418 or 419 of the Federal Food, Drug, and Cosmetic Act, if either is applicable, and the implementing regulations, or produces food that is adulterated under section 402 or misbranded under section 403(w) (if applicable) of the Federal Food, Drug, and Cosmetic Act, you must promptly investigate to determine whether your FSVP is adequate and, when appropriate, modify your FSVP. You must document any investigations, corrective actions, and changes to your FSVP that you undertake in accordance with this paragraph.
</P>
<P>(c) This section does not limit your obligations with respect to other laws enforced by FDA, such as those relating to product recalls.


</P>
</DIV8>


<DIV8 N="§ 1.509" NODE="21:1.0.1.1.1.11.64.10" TYPE="SECTION">
<HEAD>§ 1.509   How must the importer be identified at entry?</HEAD>
<P>(a) You must ensure that, for each line entry of food product offered for importation into the United States, your name, electronic mail address, and unique facility identifier recognized as acceptable by FDA, identifying you as the importer of the food, are provided electronically when filing entry with U.S. Customs and Border Protection.
</P>
<P>(b) Before an article of food is imported or offered for import into the United States, the foreign owner or consignee of the food (if there is no U.S. owner or consignee) must designate a U.S. agent or representative as the importer of the food for the purposes of the definition of “importer” in § 1.500.


</P>
</DIV8>


<DIV8 N="§ 1.510" NODE="21:1.0.1.1.1.11.64.11" TYPE="SECTION">
<HEAD>§ 1.510   How must I maintain records of my FSVP?</HEAD>
<P>(a) <I>General requirements for records.</I> (1) You must keep records as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records.
</P>
<P>(2) You must sign and date records concerning your FSVP upon initial completion and upon any modification of the FSVP.
</P>
<P>(3) All records must be legible and stored to prevent deterioration or loss.
</P>
<P>(b) <I>Record availability.</I> (1) You must make all records required under this subpart available promptly to an authorized FDA representative, upon request, for inspection and copying. Upon FDA request, you must provide within a reasonable time an English translation of records maintained in a language other than English.
</P>
<P>(2) Offsite storage of records, including records maintained by other entities in accordance with § 1.504, § 1.505, or § 1.506, is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(3) If requested in writing by FDA, you must send records to the Agency electronically, or through another means that delivers the records promptly, rather than making the records available for review at your place of business.
</P>
<P>(c) <I>Record retention.</I> (1) Except as specified in paragraph (c)(2) of this section, you must retain records referenced in this subpart until at least 2 years after you created or obtained the records.
</P>
<P>(2) You must retain records that relate to your processes and procedures, including the results of evaluations and determinations you conduct, for at least 2 years after their use is discontinued (<I>e.g.,</I> because you no longer import a particular food, you no longer use a particular foreign supplier, you have reevaluated the risks associated with a food and the foreign supplier, or you have changed your supplier verification activities for a particular food and foreign supplier).
</P>
<P>(d) <I>Electronic records.</I> Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11.
</P>
<P>(e) <I>Use of existing records.</I> (1) You do not need to duplicate existing records you have (<I>e.g.,</I> records that you maintain to comply with other Federal, State, or local regulations) if they contain all of the information required by this subpart. You may supplement any such existing records as necessary to include all of the information required by this subpart.
</P>
<P>(2) You do not need to maintain the information required by this subpart in one set of records. If existing records you have contain some of the required information, you may maintain any new information required by this subpart either separately or combined with the existing records.
</P>
<P>(f) <I>Public disclosure.</I> Records obtained by FDA in accordance with this subpart are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.511" NODE="21:1.0.1.1.1.11.64.12" TYPE="SECTION">
<HEAD>§ 1.511   What FSVP must I have if I am importing a food subject to certain requirements in the dietary supplement current good manufacturing practice regulation?</HEAD>
<P>(a) <I>Importers subject to certain requirements in the dietary supplement current good manufacturing practice regulation.</I> If you are required to establish specifications under § 111.70(b) or (d) of this chapter with respect to a food that is a dietary supplement or dietary supplement component you import for further manufacturing, processing, or packaging as a dietary supplement, and you are in compliance with the requirements in §§ 111.73 and 111.75 of this chapter applicable to determining whether the specifications you established are met for such food, then for that food you must comply with the requirements in §§ 1.503 and 1.509, but you are not required to comply with the requirements in § 1.502, §§ 1.504 through 1.508, or § 1.510. This requirement does not limit your obligations with respect to part 111 of this chapter or any other laws enforced by FDA.
</P>
<P>(b) <I>Importers whose customer is subject to certain requirements in the dietary supplement current good manufacturing practice regulation.</I> If your customer is required to establish specifications under § 111.70(b) or (d) of this chapter with respect to a food that is a dietary supplement or dietary supplement component you import for further manufacturing, processing, or packaging as a dietary supplement, your customer is in compliance with the requirements of §§ 111.73 and 111.75 of this chapter applicable to determining whether the specifications it established are met for such food, and you annually obtain from your customer written assurance that it is in compliance with those requirements, then for that food you must comply with the requirements in §§ 1.503, 1.509, and 1.510, but you are not required to comply with the requirements in § 1.502 or §§ 1.504 through 1.508.
</P>
<P>(c) <I>Other importers of dietary supplements</I>—(1) <I>General.</I> If the food you import is a dietary supplement and neither paragraph (a) or (b) of this section is applicable, you must comply with paragraph (c) of this section and the requirements in §§ 1.503, 1.505(a)(1)(ii) through (iv), (a)(2), and (b) through (d), and 1.508 through 1.510, but you are not required to comply with the requirements in §§ 1.504, 1.505(a)(1)(i), 1.506, and 1.507. This requirement does not limit your obligations with respect to part 111 of this chapter or any other laws enforced by FDA.
</P>
<P>(2) <I>Use of approved foreign suppliers.</I> (i) You must establish and follow written procedures to ensure that you import foods only from foreign suppliers that you have approved based on the evaluation conducted under § 1.505 (or, when necessary and appropriate, on a temporary basis from unapproved foreign suppliers whose foods you subject to adequate verification activities before importing the food). You must document your use of these procedures.
</P>
<P>(ii) You may rely on an entity other than the foreign supplier to establish the procedures and perform and document the activities required under paragraph (c)(2)(i) of this section provided that you review and assess that entity's documentation of the procedures and activities, and you document your review and assessment.
</P>
<P>(3) <I>Foreign supplier verification procedures.</I> You must establish and follow adequate written procedures for ensuring that appropriate foreign supplier verification activities are conducted with respect to the foods you import.
</P>
<P>(4) <I>Determination of appropriate foreign supplier verification activities</I>—(i) <I>General.</I> Except as provided in paragraph (c)(4)(iii) of this section, before importing a dietary supplement from a foreign supplier, you must determine and document which verification activity or activities listed in paragraphs (c)(4)(ii)(A) through (D) of this section, as well as the frequency with which the activity or activities must be conducted, are needed to provide adequate assurances that the foreign supplier is producing the dietary supplement in accordance with processes and procedures that provide the same level of public health protection as those required under part 111 of this chapter. This determination must be based on the evaluation conducted under § 1.505.
</P>
<P>(ii) <I>Appropriate verification activities.</I> The following are appropriate supplier verification activities:
</P>
<P>(A) Onsite audits as specified in paragraph (c)(5)(i)(A) of this section;
</P>
<P>(B) Sampling and testing of a food as specified in paragraph (c)(5)(i)(B) of this section;
</P>
<P>(C) Review of the foreign supplier's relevant food safety records as specified in paragraph (c)(5)(i)(C) of this section; and
</P>
<P>(D) Other appropriate supplier verification activities as specified in paragraph (c)(5)(i)(D) of this section.
</P>
<P>(iii) <I>Reliance upon determination by other entity.</I> You may rely on a determination of appropriate foreign supplier verification activities in accordance with paragraph (c)(4)(i) of this section made by an entity other than the foreign supplier if you review and assess whether the entity's determination regarding appropriate activities (including the frequency with which such activities must be conducted) is appropriate based on the evaluation conducted in accordance with § 1.505. You must document your review and assessment, including documenting that the determination of appropriate verification activities was made by a qualified individual.
</P>
<P>(5) <I>Performance of foreign supplier verification activities.</I> (i) Except as provided in paragraph (c)(5)(ii) of this section, for each dietary supplement you import under paragraph (c) of this section, you must conduct (and document) or obtain documentation of one or more of the verification activities listed in paragraphs (c)(5)(i)(A) through (D) of this section before importing the dietary supplement and periodically thereafter.
</P>
<P>(A) <I>Onsite auditing.</I> You conduct (and document) or obtain documentation of a periodic onsite audit of your foreign supplier.
</P>
<P>(<I>1</I>) An onsite audit of a foreign supplier must be performed by a qualified auditor.
</P>
<P>(<I>2</I>) The onsite audit must consider the applicable requirements of part 111 of this chapter and include a review of the foreign supplier's written food safety plan, if any, and its implementation (or, when applicable, an onsite audit may consider relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States).
</P>
<P>(<I>3</I>) If the onsite audit is conducted solely to meet the requirements of paragraph (c)(5) of this section by an audit agent of a certification body that is accredited in accordance with subpart M of this part, the audit is not subject to the requirements in that subpart.
</P>
<P>(<I>4</I>) You must retain documentation of each onsite audit, including the audit procedures, the dates the audit was conducted, the conclusions of the audit, any corrective actions taken in response to significant deficiencies identified during the audit, and documentation that the audit was conducted by a qualified auditor.
</P>
<P>(<I>5</I>) The following inspection results may be substituted for an onsite audit, provided that the inspection was conducted within 1 year of the date by which the onsite audit would have been required to be conducted:
</P>
<P>(<I>i</I>) The written results of appropriate inspection of the foreign supplier for compliance with the applicable requirements in part 111 of this chapter conducted by FDA, representatives of other Federal Agencies (such as the USDA), or representatives of State, local, tribal, or territorial agencies; or
</P>
<P>(<I>ii</I>) The written results of an inspection by the food safety authority of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States, provided that the food that is the subject of the onsite audit is within the scope of the official recognition or equivalence determination, and the foreign supplier is in, and under the regulatory oversight of, such country.
</P>
<P>(B) <I>Sampling and testing of the food.</I> You must retain documentation of each sampling and testing of a dietary supplement, including identification of the food tested (including lot number, as appropriate), the number of samples tested, the test(s) conducted (including the analytical method(s) used), the date(s) on which the test(s) were conducted and the date of the report of the testing, the results of the testing, any corrective actions taken in response to detection of hazards, information identifying the laboratory conducting the testing, and documentation that the testing was conducted by a qualified individual.
</P>
<P>(C) <I>Review of the foreign supplier's food safety records.</I> You must retain documentation of each record review, including the date(s) of review, the general nature of the records reviewed, the conclusions of the review, any corrective actions taken in response to significant deficiencies identified during the review, and documentation that the review was conducted by a qualified individual.
</P>
<P>(D) <I>Other appropriate activity.</I> (<I>1</I>) You may conduct (and document) or obtain documentation of other supplier verification activities that are appropriate based on foreign supplier performance and the risk associated with the food.
</P>
<P>(<I>2</I>) You must retain documentation of each activity conducted in accordance with paragraph (c)(5)(i)(D)(<I>1</I>) of this section, including a description of the activity, the date on which it was conducted, the findings or results of the activity, any corrective actions taken in response to significant deficiencies identified, and documentation that the activity was conducted by a qualified individual.
</P>
<P>(ii) <I>Reliance upon performance of activities by other entities.</I> (A) Except as specified in paragraph (c)(5)(ii)(B) of this section, you may rely on supplier verification activities conducted in accordance with paragraph (c)(5)(i) by another entity provided that you review and assess the results of these activities in accordance with paragraph (c)(5)(iii) of this section.
</P>
<P>(B) You may not rely on the foreign supplier or employees of the foreign supplier to perform supplier verification activities, except with respect to sampling and testing of food in accordance with paragraph (c)(5)(i)(B) of this section.
</P>
<P>(iii) <I>Review of results of verification activities.</I> You must promptly review and assess the results of the verification activities that you conduct or obtain documentation of under paragraph (c)(5)(i) of this section, or that are conducted by other entities in accordance with paragraph (c)(5)(ii) of this section. You must document your review and assessment of the results of verification activities. If the results show that the foreign supplier is not producing the dietary supplement in accordance with processes and procedures that provide the same level of public health protection as those required under part 111 of this chapter, you must take appropriate action in accordance with § 1.508(a). You are not required to retain documentation of supplier verification activities conducted by other entities, provided that you can obtain the documentation and make it available to FDA in accordance with § 1.510(b).
</P>
<P>(iv) <I>Independence of qualified individuals conducting verification activities.</I> There must not be any financial conflicts of interest that influence the results of the verification activities set forth in paragraph (c)(5)(i) of this section, and payment must not be related to the results of the activity.
</P>
<CITA TYPE="N">[80 FR 74340, Nov. 27, 2015, as amended at 81 FR 25327, Apr. 28, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.512" NODE="21:1.0.1.1.1.11.64.13" TYPE="SECTION">
<HEAD>§ 1.512   What FSVP may I have if I am a very small importer or I am importing certain food from certain small foreign suppliers?</HEAD>
<P>(a) <I>Eligibility.</I> This section applies only if:
</P>
<P>(1) You are a very small importer; or
</P>
<P>(2) You are importing certain food from certain small foreign suppliers as follows:
</P>
<P>(i) The foreign supplier is a qualified facility as defined by § 117.3 or § 507.3 of this chapter;
</P>
<P>(ii) You are importing produce from a foreign supplier that is a farm that grows produce and is not a covered farm under part 112 of this chapter in accordance with § 112.4(a) of this chapter, or in accordance with §§ 112.4(b) and 112.5 of this chapter; or
</P>
<P>(iii) You are importing shell eggs from a foreign supplier that is not subject to the requirements of part 118 of this chapter because it has fewer than 3,000 laying hens.
</P>
<P>(b) <I>Applicable requirements</I>—(1) <I>Documentation of eligibility</I>—(i) <I>Very small importer status.</I> (A) If you are a very small importer and you choose to comply with the requirements in this section, you must document that you meet the definition of very small importer in § 1.500 with respect to human food and/or animal food before initially importing food as a very small importer and thereafter on an annual basis by December 31 of each calendar year.
</P>
<P>(B) For the purpose of determining whether you satisfy the definition of very small importer with respect to human food and/or animal food for a given calendar year, the relevant 3-year period of sales (and U.S. market value of human or animal food, as appropriate) is the period ending 1 year before the calendar year for which you intend to import food as a very small importer. The baseline year for calculating the adjustment for inflation is 2011. If you conduct any food sales in currency other than U.S. dollars, you must use the relevant currency exchange rate in effect on December 31 of the year in which sales occurred to calculate the value of these sales.
</P>
<P>(ii) <I>Small foreign supplier status.</I> If you are a importing food from a small foreign supplier as specified in paragraph (a)(2) of this section and you choose to comply with the requirements in this section, you must obtain written assurance that your foreign supplier meets the criteria in paragraph (a)(2)(i), (ii), or (iii) of this section before first approving the supplier for an applicable calendar year and thereafter on an annual basis by December 31 of each calendar year, for the following calendar year.
</P>
<P>(2) <I>Additional requirements.</I> If this section applies and you choose to comply with the requirements in paragraph (b) of this section, you also are required to comply with the requirements in §§ 1.502, 1.503, and 1.509, but you are not required to comply with the requirements in §§ 1.504 through 1.508 or § 1.510.
</P>
<P>(3) <I>Foreign supplier verification activities.</I> (i) If you are a very small importer, for each food you import, you must obtain written assurance, before importing the food and at least every 2 years thereafter, that your foreign supplier is producing the food in compliance with processes and procedures that provide at least the same level of public health protection as those required under section 418 or 419 of the Federal Food, Drug, and Cosmetic Act, if either is applicable, and the implementing regulations, and is producing the food in compliance with sections 402 and 403(w) (if applicable) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(ii) If your foreign supplier is a qualified facility as defined by § 117.3 or § 507.3 of this chapter and you choose to comply with the requirements in this section, you must obtain written assurance, before importing the food and at least every 2 years thereafter, that the foreign supplier is producing the food in compliance with applicable FDA food safety regulations (or, when applicable, relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States). The written assurance must include either:
</P>
<P>(A) A brief description of the preventive controls that the supplier is implementing to control the applicable hazard in the food; or
</P>
<P>(B) A statement that the supplier is in compliance with State, local, county, tribal, or other applicable non-Federal food safety law, including relevant laws and regulations of foreign countries.
</P>
<P>(iii) If your foreign supplier is a farm that grows produce and is not a covered farm under part 112 of this chapter in accordance with § 112.4(a) of this chapter, or in accordance with §§ 112.4(b) and 112.5 of this chapter, and you choose to comply with the requirements in this section, you must obtain written assurance, before importing the produce and at least every 2 years thereafter, that the farm acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States).
</P>
<P>(iv) If your foreign supplier is a shell egg producer that is not subject to the requirements of part 118 of this chapter because it has fewer than 3,000 laying hens and you choose to comply with the requirements in this section, you must obtain written assurance, before importing the shell eggs and at least every 2 years thereafter, that the shell egg producer acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States).
</P>
<P>(4) <I>Corrective actions.</I> You must promptly take appropriate corrective actions if you determine that a foreign supplier of food you import does not produce the food consistent with the assurance provided in accordance with § 1.512(b)(3)(i) through (iv). The appropriate corrective actions will depend on the circumstances but could include discontinuing use of the foreign supplier until the cause or causes of noncompliance, adulteration, or misbranding have been adequately addressed. You must document any corrective actions you take in accordance with this paragraph (b)(4). This paragraph (b)(4) does not limit your obligations with respect to other laws enforced by FDA, such as those relating to product recalls.
</P>
<P>(5) <I>Records</I>—(i) <I>General requirements for records.</I> (A) You must keep records as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records.
</P>
<P>(B) You must sign and date records concerning your FSVP upon initial completion and upon any modification of the FSVP.
</P>
<P>(C) All records must be legible and stored to prevent deterioration or loss.
</P>
<P>(ii) <I>Availability.</I> (A) You must make all records required under this subpart available promptly to an authorized FDA representative, upon request, for inspection and copying. Upon FDA request, you must provide within a reasonable time an English translation of records maintained in a language other than English.
</P>
<P>(B) Offsite storage of records, including records retained by other entities in accordance with paragraph (c) of this section, is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(C) If requested in writing by FDA, you must send records to the Agency electronically or through another means that delivers the records promptly, rather than making the records available for review at your place of business.
</P>
<P>(iii) <I>Record retention.</I> (A) Except as specified in paragraph (b)(5)(iii)(B) or (C) of this section, you must retain records required under this subpart for a period of at least 2 years after you created or obtained the records.
</P>
<P>(B) If you are subject to paragraph (c) of this section, you must retain records that relate to your processes and procedures, including the results of evaluations of foreign suppliers and procedures to ensure the use of approved suppliers, for at least 2 years after their use is discontinued (<I>e.g.,</I> because you have reevaluated a foreign supplier's compliance history or changed your procedures to ensure the use of approved suppliers).
</P>
<P>(C) You must retain for at least 3 years records that you rely on during the 3-year period preceding the applicable calendar year to support your status as a very small importer.
</P>
<P>(iv) <I>Electronic records.</I> Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this part, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11.
</P>
<P>(v) <I>Use of existing records.</I> (A) You do not need to duplicate existing records you have (<I>e.g.,</I> records that you maintain to comply with other Federal, State, or local regulations) if they contain all of the information required by this subpart. You may supplement any such existing records as necessary to include all of the information required by this subpart.
</P>
<P>(B) You do not need to maintain the information required by this subpart in one set of records. If existing records you have contain some of the required information, you may maintain any new information required by this subpart either separately or combined with the existing records.
</P>
<P>(vi) <I>Public disclosure.</I> Records obtained by FDA in accordance with this subpart are subject to the disclosure requirements under part 20 of this chapter.
</P>
<P>(c) <I>Requirements for importers of food from certain small foreign suppliers.</I> The following additional requirements apply if you are importing food from certain small foreign suppliers as specified in paragraph (a)(2) of this section and you are not a very small importer:
</P>
<P>(1) <I>Evaluation of foreign supplier compliance history</I>—(i) <I>Initial evaluation.</I> Except as specified in paragraph (c)(1)(iii) of this section, in approving your foreign suppliers, you must evaluate the applicable FDA food safety regulations and information relevant to the foreign supplier's compliance with those regulations, including whether the foreign supplier is the subject of an FDA warning letter, import alert, or other FDA compliance action related to food safety, and document the evaluation. You may also consider other factors relevant to a foreign supplier's performance, including those specified in § 1.505(a)(1)(iii)(A) and (C).
</P>
<P>(ii) <I>Reevaluation of foreign supplier compliance history.</I> (A) Except as specified in paragraph (c)(1)(iii) of this section, you must promptly reevaluate the concerns associated with the foreign supplier's compliance history when you become aware of new information about the matters in paragraph (c)(1)(i) of this section, and the reevaluation must be documented. If you determine that the concerns associated with importing a food from a foreign supplier have changed, you must promptly determine (and document) whether it is appropriate to continue to import the food from the foreign supplier.
</P>
<P>(B) If at the end of any 3-year period you have not reevaluated the concerns associated with the foreign supplier's compliance history in accordance with paragraph (c)(1)(ii)(A) of this section, you must reevaluate those concerns and take other appropriate actions, if necessary, in accordance with paragraph (c)(1)(ii)(A). You must document your reevaluation and any subsequent actions you take in accordance with paragraph (c)(1)(ii)(A).
</P>
<P>(iii) <I>Review of another entity's evaluation or reevaluation of foreign supplier compliance history.</I> If an entity other than the foreign supplier has, using a qualified individual, performed the evaluation described in paragraph (c)(1)(i) of this section or the reevaluation described in paragraph (c)(1)(ii), you may meet the requirements of the applicable paragraph by reviewing and assessing the evaluation or reevaluation conducted by that entity. You must document your review and assessment, including documenting that the evaluation or reevaluation was conducted by a qualified individual.
</P>
<P>(2) <I>Approval of foreign supplier.</I> You must approve your foreign suppliers on the basis of the evaluation you conducted under paragraph (c)(1)(i) of this section or that you review and assess under paragraph (c)(1)(iii) of this section, and document your approval.
</P>
<P>(3) <I>Use of approved foreign suppliers.</I> (i) You must establish and follow written procedures to ensure that you import foods only from foreign suppliers you have approved based on the evaluation conducted under paragraph (c)(1)(i) of this section (or, when necessary and appropriate, on a temporary basis from unapproved foreign suppliers whose foods you subject to adequate verification activities before importing the food). You must document your use of these procedures.
</P>
<P>(ii) You may rely on an entity other than the foreign supplier to establish the procedures and perform and document the activities required under paragraph (c)(3)(i) of this section provided that you review and assess that entity's documentation of the procedures and activities, and you document your review and assessment.
</P>
<CITA TYPE="N">[80 FR 74340, Nov. 27, 2015, as amended at 81 FR 25327, Apr. 28, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.513" NODE="21:1.0.1.1.1.11.64.14" TYPE="SECTION">
<HEAD>§ 1.513   What FSVP may I have if I am importing certain food from a country with an officially recognized or equivalent food safety system?</HEAD>
<P>(a) <I>General.</I> (1) If you meet the conditions and requirements of paragraph (b) of this section for a food of the type specified in paragraph (a)(2) of this section that you are importing, then you are not required to comply with the requirements in §§ 1.504 through 1.508. You would still be required to comply with the requirements in §§ 1.503, 1.509, and 1.510.
</P>
<P>(2) This section applies to food that is not intended for further manufacturing/processing, including packaged food products and raw agricultural commodities that will not be commercially processed further before consumption.
</P>
<P>(b) <I>Conditions and requirements.</I> (1) Before importing a food from the foreign supplier and annually thereafter, you must document that the foreign supplier is in, and under the regulatory oversight of, a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent to that of the United States, and that the food is within the scope of that official recognition or equivalency determination.
</P>
<P>(2) Before importing a food from the foreign supplier, you must determine and document whether the foreign supplier of the food is in good compliance standing with the food safety authority of the country in which the foreign supplier is located. You must continue to monitor whether the foreign supplier is in good compliance standing and promptly review any information obtained. If the information indicates that food safety hazards associated with the food are not being significantly minimized or prevented, you must take prompt corrective action. The appropriate corrective action will depend on the circumstances but could include discontinuing use of the foreign supplier. You must document any corrective actions that you undertake in accordance with this paragraph (b)(2).


</P>
</DIV8>


<DIV8 N="§ 1.514" NODE="21:1.0.1.1.1.11.64.15" TYPE="SECTION">
<HEAD>§ 1.514   What are some consequences of failing to comply with the requirements of this subpart?</HEAD>
<P>(a) <I>Refusal of admission.</I> An article of food is subject to refusal of admission under section 801(a)(3) of the Federal Food, Drug, and Cosmetic Act if it appears that the importer of that food fails to comply with this subpart with respect to that food. If there is no U.S. owner or consignee of an article of food at the time the food is offered for entry into the United States, the article of food may not be imported into the United States unless the foreign owner or consignee has appropriately designated a U.S. agent or representative as the importer in accordance with § 1.500.
</P>
<P>(b) <I>Prohibited act.</I> The importation or offering for importation into the United States of an article of food without the importer having an FSVP that meets the requirements of section 805 of the Federal Food, Drug, and Cosmetic Act, including the requirements of this subpart, is prohibited under section 301(zz) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>

</DIV6>


<DIV6 N="M" NODE="21:1.0.1.1.1.12" TYPE="SUBPART">
<HEAD>Subpart M—Accreditation of Third-Party Certification Bodies To Conduct Food Safety Audits and To Issue Certifications</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>80 FR 74650, Nov. 27, 2015, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 1.600" NODE="21:1.0.1.1.1.12.64.1" TYPE="SECTION">
<HEAD>§ 1.600   What definitions apply to this subpart?</HEAD>
<P>(a) The <I>FD&amp;C Act</I> means the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) Except as otherwise defined in paragraph (c) of this section, the definitions of terms in section 201 of the FD&amp;C Act apply when the terms are used in this subpart.
</P>
<P>(c) In addition, for the purposes of this subpart:
</P>
<P><I>Accreditation</I> means a determination by a recognized accreditation body (or, in the case of direct accreditation, by FDA) that a third-party certification body meets the applicable requirements of this subpart.
</P>
<P><I>Accreditation body</I> means an authority that performs accreditation of third-party certification bodies.
</P>
<P><I>Accredited third-party certification body</I> means a third-party certification body that a recognized accreditation body (or, in the case of direct accreditation, FDA) has determined meets the applicable requirements of this subpart and is accredited to conduct food safety audits and to issue food or facility certifications to eligible entities. An accredited third-party certification body has the same meaning as accredited third-party auditor as defined in section 808(a)(4) of the FD&amp;C Act.
</P>
<P><I>Assessment</I> means:
</P>
<P>(i) With respect to an accreditation body, an evaluation by FDA of the competency and capacity of the accreditation body under the applicable requirements of this subpart for the defined scope of recognition. An assessment of the competency and capacity of the accreditation body involves evaluating the competency and capacity of the operations of the accreditation body that are relevant to decisions on recognition and, if recognized, an evaluation of its performance and the validity of its accreditation decisions under the applicable requirements of this subpart.
</P>
<P>(ii) With respect to a third-party certification body, an evaluation by a recognized accreditation body (or, in the case of direct accreditation, FDA) of the competency and capacity of a third-party certification body under the applicable requirements of this subpart for the defined scope of accreditation. An assessment of the competency and capacity of the third-party certification body involves evaluating the competency and capacity of the operations of the third-party certification body that are relevant to decisions on accreditation and, if accredited, an evaluation of its performance and the validity of its audit results and certification decisions under the applicable requirements of this subpart.
</P>
<P><I>Audit</I> means the systematic and functionally independent examination of an eligible entity under this subpart by an accredited third-party certification body or by FDA. An audit conducted under this subpart is not considered an inspection under section 704 of the FD&amp;C Act.
</P>
<P><I>Audit agent</I> means an individual who is an employee or other agent of an accredited third-party certification body who, although not individually accredited, is qualified to conduct food safety audits on behalf of an accredited third-party certification body. An audit agent includes a contractor of the accredited third-party certification body but excludes subcontractors or other agents under outsourcing arrangements for conducting food safety audits without direct control by the accredited third-party certification body.
</P>
<P><I>Consultative audit</I> means an audit of an eligible entity:
</P>
<P>(i) To determine whether such entity is in compliance with the applicable food safety requirements of the FD&amp;C Act, FDA regulations, and industry standards and practices;
</P>
<P>(ii) The results of which are for internal purposes only; and
</P>
<P>(iii) That is conducted in preparation for a regulatory audit; only the results of a regulatory audit may form the basis for issuance of a food or facility certification under this subpart.
</P>
<P><I>Direct accreditation</I> means accreditation of a third-party certification body by FDA.
</P>
<P><I>Eligible entity</I> means a foreign entity in the import supply chain of food for consumption in the United States that chooses to be subject to a food safety audit under this subpart conducted by an accredited third-party certification body. Eligible entities include foreign facilities required to be registered under subpart H of this part.
</P>
<P><I>Facility</I> means any structure, or structures of an eligible entity under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, holds, grows, harvests, or raises animals for food for consumption in the United States. Transport vehicles are not facilities if they hold food only in the usual course of business as carriers. A facility may consist of one or more contiguous structures, and a single building may house more than one distinct facility if the facilities are under separate ownership. The private residence of an individual is not a facility. Non-bottled water drinking water collection and distribution establishments and their structures are not facilities. Facilities for the purposes of this subpart are not limited to facilities required to be registered under subpart H of this part.
</P>
<P><I>Facility certification</I> means an attestation, issued for purposes of section 801(q) or 806 of the FD&amp;C Act by an accredited third-party certification body, after conducting a regulatory audit and any other activities necessary to establish whether a facility complies with the applicable food safety requirements of the FD&amp;C Act and FDA regulations.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the FD&amp;C Act, except that food does not include pesticides (as defined in 7 U.S.C. 136(u)).
</P>
<P><I>Food certification</I> means an attestation, issued for purposes of section 801(q) of the FD&amp;C Act by an accredited third-party certification body, after conducting a regulatory audit and any other activities necessary to establish whether a food of an eligible entity complies with the applicable food safety requirements of the FD&amp;C Act and FDA regulations.
</P>
<P><I>Food safety audit</I> means a regulatory audit or a consultative audit that is conducted to determine compliance with the applicable food safety requirements of the FD&amp;C Act, FDA regulations, and for consultative audits, also includes conformance with industry standards and practices. An eligible entity must declare that an audit is to be conducted as a regulatory audit or consultative audit at the time of audit planning and the audit will be conducted on an unannounced basis under this subpart.
</P>
<P><I>Foreign cooperative</I> means an autonomous association of persons, identified as members, who are united through a jointly owned enterprise to aggregate food from member growers or processors that is intended for export to the United States.
</P>
<P><I>Recognized accreditation body</I> means an accreditation body that FDA has determined meets the applicable requirements of this subpart and is authorized to accredit third-party certification bodies under this subpart.
</P>
<P><I>Regulatory audit</I> means an audit of an eligible entity:
</P>
<P>(i) To determine whether such entity is in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations; and
</P>
<P>(ii) The results of which are used in determining eligibility for certification under section 801(q) or under section 806 of the FD&amp;C Act.
</P>
<P><I>Relinquishment</I> means:
</P>
<P>(i) With respect to an accreditation body, a decision to cede voluntarily its authority to accredit third-party certification bodies as a recognized accreditation body prior to expiration of its recognition under this subpart; and
</P>
<P>(ii) With respect to a third-party certification body, a decision to cede voluntarily its authority to conduct food safety audits and to issue food and facility certifications to eligible entities as an accredited third-party certification body prior to expiration of its accreditation under this subpart.
</P>
<P><I>Self-assessment</I> means an evaluation conducted by a recognized accreditation body or by an accredited third-party certification body of its competency and capacity under the applicable requirements of this subpart for the defined scope of recognition or accreditation. For recognized accreditation bodies this involves evaluating the competency and capacity of the entire operations of the accreditation body and the validity of its accreditation decisions under the applicable requirements of this subpart. For accredited third-party certification bodies this involves evaluating the competency and capacity of the entire operations of the third-party certification body and the validity of its audit results under the applicable requirements of this subpart.
</P>
<P><I>Third-party certification body</I> has the same meaning as third-party auditor as that term is defined in section 808(a)(3) of the FD&amp;C Act and means a foreign government, agency of a foreign government, foreign cooperative, or any other third party that is eligible to be considered for accreditation to conduct food safety audits and to certify that eligible entities meet the applicable food safety requirements of the FD&amp;C Act and FDA regulations. A third-party certification body may be a single individual or an organization. Once accredited, a third-party certification body may use audit agents to conduct food safety audits.


</P>
</DIV8>


<DIV8 N="§ 1.601" NODE="21:1.0.1.1.1.12.64.2" TYPE="SECTION">
<HEAD>§ 1.601   Who is subject to this subpart?</HEAD>
<P>(a) <I>Accreditation bodies.</I> Any accreditation body seeking recognition from FDA to accredit third-party certification bodies to conduct food safety audits and to issue food and facility certifications under this subpart.
</P>
<P>(b) <I>Third-party certification bodies.</I> Any third-party certification body seeking accreditation from a recognized accreditation body or direct accreditation by FDA for:
</P>
<P>(1) Conducting food safety audits; and
</P>
<P>(2) Issuing certifications that may be used in satisfying a condition of admissibility of an article of food under section 801(q) of the FD&amp;C Act; or issuing a facility certification for meeting the eligibility requirements for the Voluntary Qualified Importer Program under section 806 of the FD&amp;C Act.
</P>
<P>(c) <I>Eligible entities.</I> Any eligible entity seeking a food safety audit or a food or facility certification from an accredited third-party certification body under this subpart.
</P>
<P>(d) <I>Limited exemptions from section 801(q) of the FD&amp;C Act</I>—(1) <I>Alcoholic beverages.</I> (i) Any certification required under section 801(q) of the FD&amp;C Act does not apply with respect to alcoholic beverages from an eligible entity that is a facility that meets the following two conditions:
</P>
<P>(A) Under the Federal Alcohol Administration Act (27 U.S.C. 201 <I>et seq.</I>) or chapter 51 of subtitle E of the Internal Revenue Code of 1986 (26 U.S.C. 5001 <I>et seq.</I>), the facility is a foreign facility of a type that, if it were a domestic facility, would require obtaining a permit from, registering with, or obtaining approval of a notice or application from the Secretary of the Treasury as a condition of doing business in the United States; and
</P>
<P>(B) Under section 415 of the FD&amp;C Act, the facility is required to register as a facility because it is engaged in manufacturing/processing one or more alcoholic beverages.
</P>
<P>(ii) Any certification required under section 801(q) of the FD&amp;C Act does not apply with respect to food that is not an alcoholic beverage that is received and distributed by a facility described in paragraph (d)(1)(i) of this section, provided such food:
</P>
<P>(A) Is received and distributed in prepackaged form that prevents any direct human contact with such food; and
</P>
<P>(B) Constitutes not more than 5 percent of the overall sales of the facility, as determined by the Secretary of the Treasury.
</P>
<P>(iii) Any certification required under section 801(q) of the FD&amp;C Act does not apply with respect to raw materials or other ingredients that are imported for use in alcoholic beverages provided that:
</P>
<P>(A) The imported raw materials or other ingredients are used in the manufacturing/processing, packing, or holding of alcoholic beverages;
</P>
<P>(B) Such manufacturing/processing, packing, or holding is performed by the importer;
</P>
<P>(C) The importer is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(D) The importer is exempt from the regulations in part 117 of this chapter in accordance with § 117.5(i).
</P>
<P>(2) <I>Certain meat, poultry, and egg products.</I> Any certification required under section 801(q) of the FD&amp;C Act does not apply with respect to:
</P>
<P>(i) Meat food products that at the time of importation are subject to the requirements of the United States Department of Agriculture (USDA) under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>);
</P>
<P>(ii) Poultry products that at the time of importation are subject to the requirements of the USDA under the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>); and
</P>
<P>(iii) Egg products that at the time of importation are subject to the requirements of the USDA under the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>).


</P>
</DIV8>


<DIV7 N="64" NODE="21:1.0.1.1.1.12.64" TYPE="SUBJGRP">
<HEAD>Recognition of Accreditation Bodies Under This Subpart</HEAD>


<DIV8 N="§ 1.610" NODE="21:1.0.1.1.1.12.64.3" TYPE="SECTION">
<HEAD>§ 1.610   Who is eligible to seek recognition?</HEAD>
<P>An accreditation body is eligible to seek recognition by FDA if it can demonstrate that it meets the requirements of §§ 1.611 through 1.615. The accreditation body may use documentation of conformance with International Organization for Standardization/International Electrotechnical Commission (ISO/IEC) 17011:2004, supplemented as necessary, in meeting the applicable requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.611" NODE="21:1.0.1.1.1.12.64.4" TYPE="SECTION">
<HEAD>§ 1.611   What legal authority must an accreditation body have to qualify for recognition?</HEAD>
<P>(a) An accreditation body seeking recognition must demonstrate that it has the authority (as a governmental entity or as a legal entity with contractual rights) to perform assessments of a third-party certification body as are necessary to determine its capability to conduct audits and certify food facilities and food, including authority to:
</P>
<P>(1) Review any relevant records;
</P>
<P>(2) Conduct onsite assessments of the performance of third-party certification bodies, such as by witnessing the performance of a representative sample of its agents (or, in the case of a third-party certification body that is an individual, such individual) conducting a representative sample of audits;
</P>
<P>(3) Perform any reassessments or surveillance necessary to monitor compliance of accredited third-party certification bodies; and
</P>
<P>(4) Suspend, withdraw, or reduce the scope of accreditation for failure to comply with the requirements of accreditation.
</P>
<P>(b) An accreditation body seeking recognition must demonstrate that it is capable of exerting the authority (as a governmental entity or as a legal entity with contractual rights) necessary to meet the applicable requirements of this subpart, if recognized.


</P>
</DIV8>


<DIV8 N="§ 1.612" NODE="21:1.0.1.1.1.12.64.5" TYPE="SECTION">
<HEAD>§ 1.612   What competency and capacity must an accreditation body have to qualify for recognition?</HEAD>
<P>An accreditation body seeking recognition must demonstrate that it has:
</P>
<P>(a) The resources required to adequately implement its accreditation program, including:
</P>
<P>(1) Adequate numbers of employees and other agents with relevant knowledge, skills, and experience to effectively evaluate the qualifications of third-party certification bodies seeking accreditation and to effectively monitor the performance of accredited third-party certification bodies; and
</P>
<P>(2) Adequate financial resources for its operations; and
</P>
<P>(b) The capability to meet the applicable assessment and monitoring requirements, the reporting and notification requirements, and the procedures of this subpart, if recognized.


</P>
</DIV8>


<DIV8 N="§ 1.613" NODE="21:1.0.1.1.1.12.64.6" TYPE="SECTION">
<HEAD>§ 1.613   What protections against conflicts of interest must an accreditation body have to qualify for recognition?</HEAD>
<P>An accreditation body must demonstrate that it has:
</P>
<P>(a) Implemented written measures to protect against conflicts of interest between the accreditation body (and its officers, employees, and other agents involved in accreditation activities) and any third-party certification body (and its officers, employees, and other agents involved in auditing and certification activities) seeking accreditation from, or accredited by, such accreditation body; and
</P>
<P>(b) The capability to meet the applicable conflict of interest requirements of this subpart, if recognized.


</P>
</DIV8>


<DIV8 N="§ 1.614" NODE="21:1.0.1.1.1.12.64.7" TYPE="SECTION">
<HEAD>§ 1.614   What quality assurance procedures must an accreditation body have to qualify for recognition?</HEAD>
<P>An accreditation body seeking recognition must demonstrate that it has:
</P>
<P>(a) Implemented a written program for monitoring and evaluating the performance of its officers, employees, and other agents and its accreditation program, including procedures to:
</P>
<P>(1) Identify areas in its accreditation program or performance where deficiencies exist; and
</P>
<P>(2) Quickly execute corrective actions that effectively address deficiencies when identified; and
</P>
<P>(b) The capability to meet the applicable quality assurance requirements of this subpart, if recognized.


</P>
</DIV8>


<DIV8 N="§ 1.615" NODE="21:1.0.1.1.1.12.64.8" TYPE="SECTION">
<HEAD>§ 1.615   What records procedures must an accreditation body have to qualify for recognition?</HEAD>
<P>An accreditation body seeking recognition must demonstrate that it has:
</P>
<P>(a) Implemented written procedures to establish, control, and retain records (including documents and data) for the period of time necessary to meet its contractual and legal obligations pertaining to this subpart and to provide an adequate basis for evaluating its program and performance; and
</P>
<P>(b) The capability to meet the applicable reporting and notification requirements of this subpart, if recognized.


</P>
</DIV8>

</DIV7>


<DIV7 N="65" NODE="21:1.0.1.1.1.12.65" TYPE="SUBJGRP">
<HEAD>Requirements for Accreditation Bodies That Have Been Recognized Under This Subpart</HEAD>


<DIV8 N="§ 1.620" NODE="21:1.0.1.1.1.12.65.9" TYPE="SECTION">
<HEAD>§ 1.620   How must a recognized accreditation body evaluate third-party certification bodies seeking accreditation?</HEAD>
<P>(a) Prior to accrediting a third-party certification body under this subpart, a recognized accreditation body must perform, at a minimum, the following:
</P>
<P>(1) In the case of a foreign government or an agency of a foreign government, such reviews and audits of the government's or agency's food safety programs, systems, and standards as are necessary to determine that it meets the eligibility requirements of § 1.640(b).
</P>
<P>(2) In the case of a foreign cooperative or any other third-party seeking accreditation as a third-party certification body, such reviews and audits of the training and qualifications of agents conducting audits for such cooperative or other third party (or in the case of a third-party certification body that is an individual, such individual) and such reviews of internal systems and any other investigation of the cooperative or other third party necessary to determine that it meets the eligibility requirements of § 1.640(c).
</P>
<P>(3) In conducting a review and audit under paragraph (a)(1) or (2) of this section, an observation of a representative sample of onsite audits examining compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations as conducted by the third-party certification body or its agents (or, in the case of a third-party certification body that is an individual, such individual).
</P>
<P>(b) A recognized accreditation body must require a third-party certification body, as a condition of accreditation under this subpart, to comply with the reports and notification requirements of §§ 1.652 and 1.656 and to agree to submit to FDA, electronically and in English, any food or facility certifications it issues for purposes of sections 801(q) or 806 of the FD&amp;C Act.
</P>
<P>(c) A recognized accreditation body must maintain records on any denial of accreditation (in whole or in part) and on any withdrawal, suspension, or reduction in scope of accreditation of a third-party certification body under this subpart. The records must include the name and contact information for the third-party certification body; the date of the action; the scope of accreditation denied, withdrawn, suspended, or reduced; and the basis for such action.
</P>
<P>(d) A recognized accreditation body must notify any third-party certification body of an adverse decision associated with its accreditation under this subpart, including denial of accreditation or the withdrawal, suspension, or reduction in the scope of its accreditation. The recognized accreditation body must establish and implement written procedures for receiving and addressing appeals from any third-party certification body challenging such an adverse decision and for investigating and deciding on appeals in a fair and meaningful manner. The appeals procedures must provide similar protections to those offered by FDA under §§ 1.692 and 1.693, and include requirements to:
</P>
<P>(1) Make the appeals procedures publicly available;
</P>
<P>(2) Use competent persons, who may or may not be external to the recognized accreditation body, who are free from bias or prejudice and have not participated in the accreditation decision or be subordinate to a person who has participated in the accreditation decision to investigate and decide appeals;
</P>
<P>(3) Advise third-party certification bodies of the final decisions on their appeals; and
</P>
<P>(4) Maintain records under § 1.625 of appeals, final decisions on appeals, and the bases for such decisions.


</P>
</DIV8>


<DIV8 N="§ 1.621" NODE="21:1.0.1.1.1.12.65.10" TYPE="SECTION">
<HEAD>§ 1.621   How must a recognized accreditation body monitor the performance of third-party certification bodies it accredited?</HEAD>
<P>(a) A recognized accreditation body must annually conduct a comprehensive assessment of the performance of each third-party certification body it accredited under this subpart by reviewing the accredited third-party certification body's self-assessments (including information on compliance with the conflict of interest requirements of §§ 1.643 and 1.657); its regulatory audit reports and notifications submitted to FDA under § 1.656; and any other information reasonably available to the recognized accreditation body regarding the compliance history of eligible entities the accredited third-party certification body certified under this subpart; or that is otherwise relevant to a determination whether the accredited third-party certification body is in compliance with this subpart.
</P>
<P>(b) No later than 1 year after the initial date of accreditation of the third-party certification body and every 2 years thereafter for duration of its accreditation under this subpart, a recognized accreditation body must conduct onsite observations of a representative sample of regulatory audits performed by the third-party certification body (or its audit agents) (or, in the case of a third-party certification body that is an individual, such individual) accredited under this subpart and must visit the accredited third-party certification body's headquarters (or other location that manages audit agents conducting food safety audits under this subpart, if different than its headquarters). The recognized accreditation body will consider the results of such observations and visits in the annual assessment of the accredited third-party certification body required by paragraph (a) of this section.


</P>
</DIV8>


<DIV8 N="§ 1.622" NODE="21:1.0.1.1.1.12.65.11" TYPE="SECTION">
<HEAD>§ 1.622   How must a recognized accreditation body monitor its own performance?</HEAD>
<P>(a) A recognized accreditation body must annually, and as required under § 1.664(g), conduct a self-assessment that includes evaluation of compliance with this subpart, including:
</P>
<P>(1) The performance of its officers, employees, or other agents involved in accreditation activities and the degree of consistency in conducting accreditation activities;
</P>
<P>(2) The compliance of the recognized accreditation body and its officers, employees, and other agents involved in accreditation activities, with the conflict of interest requirements of § 1.624; and
</P>
<P>(3) If requested by FDA, any other aspects of its performance relevant to a determination whether the recognized accreditation body is in compliance with this subpart.
</P>
<P>(b) As a means to evaluate the recognized accreditation body's performance, the self-assessment must include onsite observation of regulatory audits of a representative sample of third-party certification bodies it accredited under this subpart. In meeting this requirement, the recognized accreditation body may use the results of onsite observations performed under § 1.621(b).
</P>
<P>(c) Based on the evaluations conducted under paragraphs (a) and (b) of this section, the recognized accreditation body must:
</P>
<P>(1) Identify any area(s) where deficiencies exist;
</P>
<P>(2) Quickly implement corrective action(s) that effectively address those deficiencies; and
</P>
<P>(3) Establish and maintain records of any such corrective action(s) under § 1.625.
</P>
<P>(d) The recognized accreditation body must prepare, and as required by § 1.623(b) submit, a written report of the results of its self-assessment that includes the following elements. Documentation of conformance to ISO/IEC 17011:2004 may be used, supplemented as necessary, in meeting the requirements of this paragraph.
</P>
<P>(1) A description of any corrective actions taken under paragraph (c) of this section;
</P>
<P>(2) A statement disclosing the extent to which the recognized accreditation body, and its officers, employees, and other agents involved in accreditation activities, complied with the conflict of interest requirements in § 1.624; and
</P>
<P>(3) A statement attesting to the extent to which the recognized accreditation body complied with applicable requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.623" NODE="21:1.0.1.1.1.12.65.12" TYPE="SECTION">
<HEAD>§ 1.623   What reports and notifications must a recognized accreditation body submit to FDA?</HEAD>
<P>(a) <I>Reporting results of assessments of accredited third-party certification body performance.</I> A recognized accreditation body must submit to FDA electronically, in English, a report of the results of any assessment conducted under § 1.621, no later than 45 days after completing such assessment. The report must include an up-to-date list of any audit agents used by the accredited third-party certification body to conduct food safety audits under this subpart.
</P>
<P>(b) <I>Reporting results of recognized accreditation body self-assessments.</I> A recognized accreditation body must submit to FDA electronically, in English:
</P>
<P>(1) A report of the results of an annual self-assessment required under § 1.622, no later than 45 days after completing such self-assessment; and
</P>
<P>(2) For a recognized accreditation body subject to § 1.664(g)(1), a report of such self-assessment to FDA within 60 days of the third-party certification body's withdrawal. A recognized accreditation body may use a report prepared for conformance to ISO/IEC 17011:2004, supplemented as necessary, in meeting the requirements this section.
</P>
<P>(c) <I>Immediate notification to FDA.</I> A recognized accreditation body must notify FDA electronically, in English, immediately upon:
</P>
<P>(1) Granting (including expanding the scope of) accreditation to a third-party certification body under this subpart, and include:
</P>
<P>(i) The name, address, telephone number, and email address of the accredited third-party certification body;
</P>
<P>(ii) The name of one or more officers of the accredited third-party certification body;
</P>
<P>(iii) A list of the accredited third-party certification body's audit agents; and
</P>
<P>(iv) The scope of accreditation, the date on which it was granted, and its expiration date.
</P>
<P>(2) Withdrawing, suspending, or reducing the scope of an accreditation under this subpart, and include:
</P>
<P>(i) The basis for such action; and
</P>
<P>(ii) Any additional changes to accreditation information previously submitted to FDA under paragraph (c)(1) of this section.
</P>
<P>(3) Determining that a third-party certification body it accredited failed to comply with § 1.653 in issuing a food or facility certification under this subpart, and include:
</P>
<P>(i) The basis for such determination; and
</P>
<P>(ii) Any changes to accreditation information previously submitted to FDA under paragraph (c)(1) of this section.
</P>
<P>(d) <I>Other notification to FDA.</I> A recognized accreditation body must notify FDA electronically, in English, within 30 days after:
</P>
<P>(1) Denying accreditation (in whole or in part) under this subpart and include:
</P>
<P>(i) The name, address, telephone number, and email address of the third-party certification body;
</P>
<P>(ii) The name of one or more officers of the third-party certification body;
</P>
<P>(iii) The scope of accreditation requested; and
</P>
<P>(iv) The scope and basis for such denial.
</P>
<P>(2) Making any significant change that would affect the manner in which it complies with the applicable requirements of this subpart and include:
</P>
<P>(i) A description of the change; and
</P>
<P>(ii) An explanation for the purpose of the change.


</P>
</DIV8>


<DIV8 N="§ 1.624" NODE="21:1.0.1.1.1.12.65.13" TYPE="SECTION">
<HEAD>§ 1.624   How must a recognized accreditation body protect against conflicts of interest?</HEAD>
<P>(a) A recognized accreditation body must implement a written program to protect against conflicts of interest between the recognized accreditation body (and its officers, employees, and other agents involved in accreditation activities) and any third-party certification body (and its officers, employees, and other agents involved in auditing and certification activities) seeking accreditation from, or accredited by, such recognized accreditation body, including the following:
</P>
<P>(1) Ensuring that the recognized accreditation body (and its officers, employees, or other agents involved in accreditation activities) does not own or have a financial interest in, manage, or otherwise control the third-party certification body (or any affiliate, parent, or subsidiary); and
</P>
<P>(2) Prohibiting officers, employees, or other agents involved in accreditation activities of the recognized accreditation body from accepting any money, gift, gratuity, or item of value from the third-party certification body.
</P>
<P>(3) The items specified in paragraph (a)(2) of this section do not include:
</P>
<P>(i) Money representing payment of fees for accreditation services and reimbursement of direct costs associated with an onsite assessment of the third-party certification body; or
</P>
<P>(ii) Lunch of de minimis value provided during the course of an assessment and on the premises where the assessment is conducted, if necessary to facilitate the efficient conduct of the assessment.
</P>
<P>(b) A recognized accreditation body may accept the payment of fees for accreditation services and the reimbursement of direct costs associated with assessment of a certification body only after the date on which the report of such assessment was completed or the date of which the accreditation was issued, whichever comes later. Such payment is not considered a conflict of interest for purposes of paragraph (a) of this section.
</P>
<P>(c) The financial interests of the spouses and children younger than 18 years of age of a recognized accreditation body's officers, employees, and other agents involved in accreditation activities will be considered the financial interests of such officers, employees, and other agents involved in accreditation activities.
</P>
<P>(d) A recognized accreditation body must maintain on its Web site an up-to-date list of the third-party certification bodies it accredited under this subpart and must identify the duration and scope of each accreditation and the date(s) on which the accredited third-party certification body paid any fee or reimbursement associated with such accreditation. If the accreditation of a certification body is suspended, withdrawn, or reduced in scope, this list must also include the date of suspension, withdrawal, or reduction in scope and maintain that information for the duration of accreditation or until the suspension is lifted, the certification body is reaccredited, or the scope of accreditation is reinstated, whichever comes first.


</P>
</DIV8>


<DIV8 N="§ 1.625" NODE="21:1.0.1.1.1.12.65.14" TYPE="SECTION">
<HEAD>§ 1.625   What records requirements must an accreditation body that has been recognized meet?</HEAD>
<P>(a) An accreditation body that has been recognized must maintain electronically for 5 years records created while it is recognized (including documents and data) demonstrating its compliance with this subpart, including records relating to:
</P>
<P>(1) Applications for accreditation and renewal of accreditation under § 1.660;
</P>
<P>(2) Decisions to grant, deny, suspend, withdraw, or expand or reduce the scope of an accreditation;
</P>
<P>(3) Challenges to adverse accreditation decisions under § 1.620(c);
</P>
<P>(4) Its monitoring of accredited third-party certification bodies under § 1.621;
</P>
<P>(5) Self-assessments and corrective actions under § 1.622;
</P>
<P>(6) Regulatory audit reports, including any supporting information, that an accredited third-party certification body may have submitted;
</P>
<P>(7) Any reports or notifications to FDA under § 1.623, including any supporting information; and
</P>
<P>(8) Records of fee payments and reimbursement of direct costs.
</P>
<P>(b) An accreditation body that has been recognized must make records required by paragraph (a) of this section available for inspection and copying promptly upon written request of an authorized FDA officer or employee at the place of business of the accreditation body or at a reasonably accessible location. If the records required by paragraph (a) of this section are requested by FDA electronically, the records must be submitted to FDA electronically not later than 10 business days after the date of the request. Additionally, if the requested records are maintained in a language other than English, the accreditation body must electronically submit an English translation within a reasonable time.
</P>
<P>(c) An accreditation body that has been recognized must not prevent or interfere with FDA's access to its accredited third-party certification bodies and the accredited third-party certification body records required by § 1.658.


</P>
</DIV8>

</DIV7>


<DIV7 N="66" NODE="21:1.0.1.1.1.12.66" TYPE="SUBJGRP">
<HEAD>Procedures for Recognition of Accreditation Bodies Under This Subpart</HEAD>


<DIV8 N="§ 1.630" NODE="21:1.0.1.1.1.12.66.15" TYPE="SECTION">
<HEAD>§ 1.630   How do I apply to FDA for recognition or renewal of recognition?</HEAD>
<P>(a) <I>Applicant for recognition.</I> An accreditation body seeking recognition must submit an application demonstrating that it meets the eligibility requirements in § 1.610.
</P>
<P>(b) <I>Applicant for renewal of recognition.</I> An accreditation body seeking renewal of its accreditation must submit a renewal application demonstrating that it continues to meet the requirements of this subpart.
</P>
<P>(c) <I>Submission.</I> Recognition and renewal applications and any documents provided as part of the application process must be submitted electronically, in English. An applicant must provide any translation and interpretation services needed by FDA during the processing of the application, including during onsite assessments of the applicant by FDA.
</P>
<P>(d) <I>Signature.</I> Recognition and renewal applications must be signed in the manner designated by FDA, by an individual authorized to act on behalf of the applicant for purposes of seeking recognition or renewal of recognition.


</P>
</DIV8>


<DIV8 N="§ 1.631" NODE="21:1.0.1.1.1.12.66.16" TYPE="SECTION">
<HEAD>§ 1.631   How will FDA review my application for recognition or renewal of recognition and what happens once FDA decides on my application?</HEAD>
<P>(a) <I>Review of recognition or renewal application.</I> FDA will examine an accreditation body's recognition or renewal application for completeness and notify the applicant of any deficiencies. FDA will review an accreditation body's recognition or renewal application on a first in, first out basis according to the date on which the completed application was submitted; however, FDA may prioritize the review of specific applications to meet the needs of the program.
</P>
<P>(b) <I>Evaluation of recognition or renewal.</I> FDA will evaluate any completed recognition or renewal application to determine whether the applicant meets the applicable requirements of this subpart. Such evaluation may include an onsite assessment of the accreditation body. FDA will notify the applicant, in writing, regarding whether the application has been approved or denied. FDA may make such notification electronically. If FDA does not reach a final decision on a renewal application before an accreditation body's recognition terminates by expiration, FDA may extend such recognition for a specified period of time or until the Agency reaches a final decision on the renewal application.
</P>
<P>(c) <I>Issuance of recognition.</I> FDA will notify an applicant that its recognition or renewal application has been approved through issuance of recognition that will list any limitations associated with the recognition.
</P>
<P>(d) <I>Issuance of denial of recognition or renewal application.</I> FDA will notify an applicant that its recognition or renewal application has been denied through issuance of a denial of recognition or denial of a renewal application that will state the basis for such denial and provide the procedures for requesting reconsideration of the application under § 1.691.
</P>
<P>(e) <I>Notice of records custodian after denial of an application for renewal of recognition.</I> An applicant whose renewal application was denied must notify FDA electronically, in English, within 10 business days of the date of issuance of a denial of a renewal application, of the name and contact information of the custodian who will maintain the records required by § 1.625(a) and make them available to FDA as required by § 1.625(b). The contact information for the custodian must include, at a minimum, an email address and the physical address where the records required by § 1.625(a) will be located.
</P>
<P>(f) <I>Effect of denial of an application for renewal of recognition of an accreditation body on accredited third-party certification bodies.</I> (1) FDA will issue a notice of the denial of a recognition renewal to any third-party certification bodies accredited by the accreditation body whose renewal application was denied. The third-party certification body's accreditation will remain in effect so long as the third-party certification body:
</P>
<P>(i) No later than 60 days after FDA's issuance of the notice of the denial of recognition renewal, conducts a self-assessment under § 1.655 and reports the results of the self-assessment to FDA under § 1.656(b); and
</P>
<P>(ii) No later than 1 year after issuance of the notice of denial of recognition renewal or the original date of the expiration of the accreditation, whichever comes first, becomes accredited by another recognized accreditation body or by FDA through direct accreditation.
</P>
<P>(2) FDA may withdraw the accreditation of a third-party certification body whenever FDA determines there is good cause for withdrawal of accreditation under § 1.664(c).
</P>
<P>(g) <I>Effect of denial of an application for renewal of recognition of an accreditation body on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by a third-party certification body accredited by a recognized accreditation body prior to issuance of a denial of the renewal application will remain in effect until the certification expires. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in the voluntary qualified importer program (VQIP).
</P>
<P>(h) <I>Public notice of denial of an application for renewal of recognition of an accreditation body.</I> FDA will provide notice on the Web site described in § 1.690 of the date of issuance of a denial of a renewal application and will describe the basis for the denial.


</P>
</DIV8>


<DIV8 N="§ 1.632" NODE="21:1.0.1.1.1.12.66.17" TYPE="SECTION">
<HEAD>§ 1.632   What is the duration of recognition?</HEAD>
<P>FDA may grant recognition of an accreditation body for a period not to exceed 5 years from the date of recognition.


</P>
</DIV8>


<DIV8 N="§ 1.633" NODE="21:1.0.1.1.1.12.66.18" TYPE="SECTION">
<HEAD>§ 1.633   How will FDA monitor recognized accreditation bodies?</HEAD>
<P>(a) FDA will evaluate the performance of each recognized accreditation body to determine its compliance with the applicable requirements of this subpart. Such assessment must occur by at least 4 years after the date of recognition for a 5-year recognition period, or by no later than the mid-term point for a recognition period of less than 5 years. FDA may conduct additional assessments of a recognized accreditation body at any time.
</P>
<P>(b) An FDA assessment of a recognized accreditation body may include onsite assessments of a representative sample of third-party certification bodies the recognized accreditation body accredited and onsite audits of a representative sample of eligible entities certified by such third-party certification bodies under this subpart. These may be conducted at any time and, as FDA determines necessary or appropriate, may occur without the recognized accreditation body or, in the case of an audit of an eligible entity, the accredited third-party certification body present.


</P>
</DIV8>


<DIV8 N="§ 1.634" NODE="21:1.0.1.1.1.12.66.19" TYPE="SECTION">
<HEAD>§ 1.634   When will FDA revoke recognition?</HEAD>
<P>(a) <I>Grounds for revocation of recognition.</I> FDA will revoke the recognition of an accreditation body found not to be in compliance with the requirements of this subpart, including for any one or more of the following:
</P>
<P>(1) Refusal by the accreditation body to allow FDA to access records required by § 1.625, or to conduct an assessment or investigation of the accreditation body or of a third-party certification body it accredited to ensure the accreditation body's continued compliance with the requirements of this subpart.
</P>
<P>(2) Failure to take timely and necessary corrective action when:
</P>
<P>(i) The accreditation of a third-party certification body it accredited is withdrawn by FDA under § 1.664(a);
</P>
<P>(ii) A significant deficiency is identified through self-assessment under § 1.622, monitoring under § 1.621, or self-assessment by one or more of its accredited third-party certification bodies under § 1.655; or
</P>
<P>(iii) Directed to do so by FDA to ensure compliance with this subpart.
</P>
<P>(3) A determination by FDA that the accreditation body has committed fraud or has submitted material false statements to the Agency.
</P>
<P>(4) A determination by FDA that there is otherwise good cause for revocation, including:
</P>
<P>(i) Demonstrated bias or lack of objectivity when conducting activities under this subpart; or
</P>
<P>(ii) Failure to adequately support one or more decisions to grant accreditation under this subpart.
</P>
<P>(iii) Failure to pay the annual user fee within 90 days of the payment due date, as specified in § 1.725(b)(3).
</P>
<P>(b) <I>Records request associated with revocation.</I> To assist in determining whether revocation is warranted under paragraph (a) of this section, FDA may request records of the accreditation body required by § 1.625 or the records, required by § 1.658, of one or more of the third-party certification bodies it accredited under this subpart.
</P>
<P>(c) <I>Issuance of revocation of recognition.</I> (1) FDA will notify an accreditation body that its recognition has been revoked through issuance of a revocation that will state the grounds for revocation, the procedures for requesting a regulatory hearing under § 1.693 on the revocation, and the procedures for requesting reinstatement of recognition under § 1.636.
</P>
<P>(2) Within 10 business days of the date of issuance of the revocation, the accreditation body must notify FDA electronically, in English, of the name of the custodian who will maintain the records and make them available to FDA as required by § 1.625. The contact information for the custodian must provide, at a minimum, an email address and the physical address where the records will be located.
</P>
<P>(d) <I>Effect of revocation of recognition of an accreditation body on accredited third-party certification bodies.</I> (1) FDA will issue a notice of the revocation of recognition to any accredited third-party certification body accredited by the accreditation body whose recognition was revoked. The third-party certification body's accreditation will remain in effect if the third-party certification body:
</P>
<P>(i) No later than 60 days after FDA's issuance of the notice of revocation, conducts a self-assessment under § 1.655 and reports the results of the self-assessment to FDA under § 1.656(b); and
</P>
<P>(ii) No later than 1 year after issuance of the notice of the revocation, or the original date of expiration of the accreditation, whichever comes first, becomes accredited by another recognized accreditation body or by FDA through direct accreditation.
</P>
<P>(2) FDA may withdraw the accreditation of a third-party certification body whenever FDA determines there is good cause for withdrawal of accreditation under § 1.664(c).
</P>
<P>(e) <I>Effect of revocation of recognition of an accreditation body on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by a third-party certification body accredited by a recognized accreditation body prior to issuance of the revocation of recognition will remain in effect until the certificate terminates by expiration. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(f) <I>Public notice of revocation of recognition.</I> FDA will provide notice on the Web site described in § 1.690 of the issuance of the revocation of recognition of an accreditation body and will describe the basis for revocation.
</P>
<CITA TYPE="N">[80 FR 74650, Nov. 27, 2015, as amended at 81 FR 90193, Dec. 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.635" NODE="21:1.0.1.1.1.12.66.20" TYPE="SECTION">
<HEAD>§ 1.635   What if I want to voluntarily relinquish recognition or do not want to renew recognition?</HEAD>
<P>(a) <I>Notice to FDA of intent to relinquish or not to renew recognition.</I> A recognized accreditation body must notify FDA electronically, in English, at least 60 days before voluntarily relinquishing recognition or before allowing recognition to expire without seeking renewal. The recognized accreditation body must provide the name and contact information of the custodian who will maintain the records required under § 1.625(a) after the date of relinquishment or the date recognition expires, as applicable, and make them available to FDA as required by § 1.625(b). The contact information for the custodian must include, at a minimum, an email address and the physical address where the records required by § 1.625(a) will be located.
</P>
<P>(b) <I>Notice to accredited third-party certification bodies of intent to relinquish or not to renew recognition.</I> No later than 15 business days after notifying FDA under paragraph (a) of this section, the recognized accreditation body must notify any currently accredited third-party certification body that it intends to relinquish recognition or to allow its recognition to expire, specifying the date on which relinquishment or expiration will occur. The recognized accreditation body must establish and maintain records of such notification under § 1.625.
</P>
<P>(c)(1) <I>Effect of voluntary relinquishment or expiration of recognition on third-party certification bodies.</I> The accreditation of a third-party certification body issued prior to the relinquishment or expiration of its accreditation body's recognition will remain in effect, so long as the third-party certification body:
</P>
<P>(i) No later than 60 days after the date of relinquishment or the date of expiration of the recognition, conducts a self-assessment under § 1.655 and reports the results of the self-assessment to FDA under § 1.656(b); and
</P>
<P>(ii) No later than 1 year after the date of relinquishment or the date of expiration of recognition, or the original date of the expiration of the accreditation, whichever comes first, becomes accredited by another recognized accreditation body or by FDA through direct accreditation.
</P>
<P>(2) FDA may withdraw the accreditation of a third-party certification body whenever FDA determines there is good cause for withdrawal of accreditation under § 1.664(c).
</P>
<P>(d) <I>Effect of voluntary relinquishment or expiration of recognition of an accreditation body on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by a third-party certification body accredited by a recognized accreditation body prior to relinquishment or expiration of its recognition will remain in effect until the certification expires. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(e) <I>Public notice of voluntary relinquishment or expiration of recognition.</I> FDA will provide notice on the Web site described in § 1.690 of the voluntary relinquishment or expiration of recognition of an accreditation body under this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.636" NODE="21:1.0.1.1.1.12.66.21" TYPE="SECTION">
<HEAD>§ 1.636   How do I request reinstatement of recognition?</HEAD>
<P>(a) <I>Application following revocation.</I> An accreditation body that has had its recognition revoked may seek reinstatement by submitting a new application for recognition under § 1.630. The accreditation body must submit evidence that the grounds for revocation have been resolved, including evidence addressing the cause or conditions that were the basis for revocation and identifying measures that have been implemented to help ensure that such cause(s) or condition(s) are unlikely to recur.
</P>
<P>(b) <I>Application following relinquishment.</I> An accreditation body that previously relinquished its recognition under § 1.635 may seek recognition by submitting a new application for recognition under § 1.630.


</P>
</DIV8>

</DIV7>


<DIV7 N="67" NODE="21:1.0.1.1.1.12.67" TYPE="SUBJGRP">
<HEAD>Accreditation of Third-Party Certification Bodies Under This Subpart</HEAD>


<DIV8 N="§ 1.640" NODE="21:1.0.1.1.1.12.67.22" TYPE="SECTION">
<HEAD>§ 1.640   Who is eligible to seek accreditation?</HEAD>
<P>(a) A foreign government, agency of a foreign government, foreign cooperative, or any other third party may seek accreditation from a recognized accreditation body (or, where direct accreditation is appropriate, FDA) to conduct food safety audits and to issue food and facility certifications to eligible entities under this subpart. An accredited third-party certification body may use documentation of conformance with ISO/IEC 17021: 2011 or ISO/IEC 17065: 2012, supplemented as necessary, in meeting the applicable requirements of this subpart.
</P>
<P>(b) A foreign government or an agency of a foreign government is eligible for accreditation if it can demonstrate that its food safety programs, systems, and standards meet the requirements of §§ 1.641 through 1.645.
</P>
<P>(c) A foreign cooperative or other third party is eligible for accreditation if it can demonstrate that the training and qualifications of its agents used to conduct audits (or, in the case of a third-party certification body that is an individual, such individual) and its internal systems and standards meet the requirements of §§ 1.641 through 1.645.


</P>
</DIV8>


<DIV8 N="§ 1.641" NODE="21:1.0.1.1.1.12.67.23" TYPE="SECTION">
<HEAD>§ 1.641   What legal authority must a third-party certification body have to qualify for accreditation?</HEAD>
<P>(a) A third-party certification body seeking accreditation from a recognized accreditation body or from FDA must demonstrate that it has the authority (as a governmental entity or as a legal entity with contractual rights) to perform such examinations of facilities, their process(es), and food(s) as are necessary to determine compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations, and conformance with applicable industry standards and practices and to issue certifications where appropriate based on a review of the findings of such examinations. This includes authority to:
</P>
<P>(1) Review any relevant records;
</P>
<P>(2) Conduct onsite audits of an eligible entity; and
</P>
<P>(3) Suspend or withdraw certification for failure to comply with applicable requirements.
</P>
<P>(b) A third-party certification body seeking accreditation must demonstrate that it is capable of exerting the authority (as a governmental entity or as legal entity with contractual rights) necessary to meet the applicable requirements of accreditation under this subpart if accredited.


</P>
</DIV8>


<DIV8 N="§ 1.642" NODE="21:1.0.1.1.1.12.67.24" TYPE="SECTION">
<HEAD>§ 1.642   What competency and capacity must a third-party certification body have to qualify for accreditation?</HEAD>
<P>A third-party certification body seeking accreditation must demonstrate that it has:
</P>
<P>(a) The resources necessary to fully implement its certification program, including:
</P>
<P>(1) Adequate numbers of employees and other agents with relevant knowledge, skills, and experience to effectively examine for compliance with applicable FDA food safety requirements of the FD&amp;C Act and FDA regulations, conformance with applicable industry standards and practices, and issuance of valid and reliable certifications; and
</P>
<P>(2) Adequate financial resources for its operations; and
</P>
<P>(b) The competency and capacity to meet the applicable requirements of this subpart, if accredited.


</P>
</DIV8>


<DIV8 N="§ 1.643" NODE="21:1.0.1.1.1.12.67.25" TYPE="SECTION">
<HEAD>§ 1.643   What protections against conflicts of interest must a third-party certification body have to qualify for accreditation?</HEAD>
<P>A third-party certification body must demonstrate that it has:
</P>
<P>(a) Implemented written measures to protect against conflicts of interest between the third-party certification body (and its officers, employees, and other agents involved in auditing and certification activities) and clients seeking examinations or certification from, or audited or certified by, such third-party certification body; and
</P>
<P>(b) The capability to meet the conflict of interest requirements in § 1.657, if accredited.


</P>
</DIV8>


<DIV8 N="§ 1.644" NODE="21:1.0.1.1.1.12.67.26" TYPE="SECTION">
<HEAD>§ 1.644   What quality assurance procedures must a third-party certification body have to qualify for accreditation?</HEAD>
<P>A third-party certification body seeking accreditation must demonstrate that it has:
</P>
<P>(a) Implemented a written program for monitoring and evaluating the performance of its officers, employees, and other agents involved in auditing and certification activities, including procedures to:
</P>
<P>(1) Identify deficiencies in its auditing and certification program or performance; and
</P>
<P>(2) Quickly execute corrective actions that effectively address any identified deficiencies; and
</P>
<P>(b) The capability to meet the quality assurance requirements of § 1.655, if accredited.


</P>
</DIV8>


<DIV8 N="§ 1.645" NODE="21:1.0.1.1.1.12.67.27" TYPE="SECTION">
<HEAD>§ 1.645   What records procedures must a third-party certification body have to qualify for accreditation?</HEAD>
<P>A third-party certification body seeking accreditation must demonstrate that it:
</P>
<P>(a) Implemented written procedures to establish, control, and retain records (including documents and data) for a period of time necessary to meet its contractual and legal obligations and to provide an adequate basis for evaluating its program and performance; and
</P>
<P>(b) Is capable of meeting the reporting, notification, and records requirements of this subpart, if accredited.


</P>
</DIV8>

</DIV7>


<DIV7 N="68" NODE="21:1.0.1.1.1.12.68" TYPE="SUBJGRP">
<HEAD>Requirements for Third-Party Certification Bodies That Have Been Accredited Under This Subpart</HEAD>


<DIV8 N="§ 1.650" NODE="21:1.0.1.1.1.12.68.28" TYPE="SECTION">
<HEAD>§ 1.650   How must an accredited third-party certification body ensure its audit agents are competent and objective?</HEAD>
<P>(a) An accredited third-party certification body that uses audit agents to conduct food safety audits must ensure that each such audit agent meets the following requirements with respect to the scope of its accreditation under this subpart. If the accredited third-party certification body is an individual, that individual is also subject to the following requirements, as applicable:
</P>
<P>(1) Has relevant knowledge and experience that provides an adequate basis for the audit agent to evaluate compliance with applicable food safety requirements of the FD&amp;C Act and FDA regulations and, for consultative audits, also includes conformance with applicable industry standards and practices;
</P>
<P>(2) Has been determined by the accredited third-party certification body, through observations of a representative sample of audits, to be competent to conduct food safety audits under this subpart relevant to the audits they will be assigned to perform;
</P>
<P>(3) Has completed annual food safety training that is relevant to activities conducted under this subpart;
</P>
<P>(4) Is in compliance with the conflict of interest requirements of § 1.657 and has no other conflicts of interest with the eligible entity to be audited that might impair the audit agent's objectivity; and
</P>
<P>(5) Agrees to notify its accredited third-party certification body immediately upon discovering, during a food safety audit, any condition that could cause or contribute to a serious risk to the public health.
</P>
<P>(b) In assigning an audit agent to conduct a food safety audit at a particular eligible entity, an accredited third-party certification body must determine that the audit agent is qualified to conduct such audit under the criteria established in paragraph (a) of this section and based on the scope and purpose of the audit and the type of facility, its process(es), and food.
</P>
<P>(c) An accredited third-party certification body cannot use an audit agent to conduct a regulatory audit at an eligible entity if such audit agent conducted a consultative audit or regulatory audit for the same eligible entity in the preceding 13 months, except that such limitation may be waived if the accredited third-party certification body demonstrates to FDA, under § 1.663, there is insufficient access to audit agents in the country or region where the eligible entity is located. If the accredited third-party certification body is an individual, that individual is also subject to such limitations.


</P>
</DIV8>


<DIV8 N="§ 1.651" NODE="21:1.0.1.1.1.12.68.29" TYPE="SECTION">
<HEAD>§ 1.651   How must an accredited third-party certification body conduct a food safety audit of an eligible entity?</HEAD>
<P>(a) <I>Audit planning.</I> Before beginning to conduct a food safety audit under this subpart, an accredited third-party certification body must:
</P>
<P>(1) Require the eligible entity seeking a food safety audit to:
</P>
<P>(i) Identify the scope and purpose of the food safety audit, including the facility, process(es), or food to be audited; whether the food safety audit is to be conducted as a consultative or regulatory audit subject to the requirements of this subpart, and if a regulatory audit, the type(s) of certification(s) sought; and
</P>
<P>(ii) Provide a 30-day operating schedule for such facility that includes information relevant to the scope and purpose of the audit; and
</P>
<P>(2) Determine whether the requested audit is within its scope of accreditation.
</P>
<P>(b) <I>Authority to audit.</I> In arranging a food safety audit with an eligible entity under this subpart, an accredited third-party certification body must ensure it has authority, whether contractual or otherwise, to:
</P>
<P>(1) Conduct an unannounced audit to determine whether the facility, process(es), and food of the eligible entity (within the scope of the audit) comply with the applicable food safety requirements of the FD&amp;C Act and FDA regulations and, for consultative audits, also includes conformance with applicable industry standards and practices;
</P>
<P>(2) Access any records and any area of the facility, process(es), and food of the eligible entity relevant to the scope and purpose of such audit;
</P>
<P>(3) When, for a regulatory audit, sampling and analysis is conducted, the accredited third-party certification body must use a laboratory that is accredited in accordance with ISO/IEC 17025:2017 to perform the analysis.
</P>
<P>(4) Notify FDA immediately if, at any time during a food safety audit, the accredited third-party certification body (or its audit agent, where applicable) discovers a condition that could cause or contribute to a serious risk to the public health and provide information required by § 1.656(c);
</P>
<P>(5) Prepare reports of audits conducted under this subpart as follows:
</P>
<P>(i) For consultative audits, prepare reports that contain the elements specified in § 1.652(a) and maintain such records, subject to FDA access in accordance with section 414 of the FD&amp;C Act; and
</P>
<P>(ii) For regulatory audits, prepare reports that contain the elements specified in § 1.652(b) and submit them to FDA and to its recognized accreditation body (where applicable) under § 1.656(a); and
</P>
<P>(6) Allow FDA and the recognized accreditation body that accredited such third-party certification body, if any, to observe any food safety audit conducted under this subpart for purposes of evaluating the accredited third-party certification body's performance under §§ 1.621 and 1.662 or, where appropriate, the recognized accreditation body's performance under §§ 1.622 and 1.633.
</P>
<P>(c) <I>Audit protocols.</I> An accredited third-party certification body (or its audit agent, where applicable) must conduct a food safety audit in a manner consistent with the identified scope and purpose of the audit and within the scope of its accreditation.
</P>
<P>(1) With the exception of records review, which may be scheduled, the audit must be conducted without announcement during the 30-day timeframe identified under paragraph (a)(1)(ii) of this section and must be focused on determining whether the facility, its process(es), and food are in compliance with applicable food safety requirements of the FD&amp;C Act and FDA regulations, and, for consultative audits, also includes conformance with applicable industry standards and practices that are within the scope of the audit.
</P>
<P>(2) The audit must include records review prior to the onsite examination; an onsite examination of the facility, its process(es), and the food that results from such process(es); and where appropriate or when required by FDA, environmental or product sampling and analysis. When, for a regulatory audit, sampling and analysis is conducted, the accredited third-party certification body must use a laboratory that is accredited in accordance with paragraph (b)(3) of this section to conduct the analysis. The audit may include any other activities necessary to determine compliance with applicable food safety requirements of the FD&amp;C Act and FDA regulations, and, for consultative audits, also includes conformance with applicable industry standards and practices.
</P>
<P>(3) The audit must be sufficiently rigorous to allow the accredited third-party certification body to determine whether the eligible entity is in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations, and for consultative audits, also includes conformance with applicable industry standards and practices, at the time of the audit; and for a regulatory audit, whether the eligible entity, given its food safety system and practices would be likely to remain in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations for the duration of any certification issued under this subpart. An accredited third-party certification body (or its audit agent, where applicable) that identifies a deficiency requiring corrective action may verify the effectiveness of a corrective action once implemented by the eligible entity but must not recommend or provide input to the eligible entity in identifying, selecting, or implementing the corrective action.
</P>
<P>(4) Audit observations and other data and information from the examination, including information on corrective actions, must be documented and must be used to support the findings contained in the audit report required by § 1.652 and maintained as a record under § 1.658.
</P>
<CITA TYPE="N">[80 FR 74650, Nov. 27, 2015, as amended at 86 FR 68817, Dec. 3, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 1.652" NODE="21:1.0.1.1.1.12.68.30" TYPE="SECTION">
<HEAD>§ 1.652   What must an accredited third-party certification body include in food safety audit reports?</HEAD>
<P>(a) <I>Consultative audits.</I> An accredited third-party certification body must prepare a report of a consultative audit not later than 45 days after completing such audit and must provide a copy of such report to the eligible entity and must maintain such report under § 1.658, subject to FDA access in accordance with the requirements of section 414 of the FD&amp;C Act. A consultative audit report must include:
</P>
<P>(1) The identity of the site or location where the consultative audit was conducted, including:
</P>
<P>(i) The name, address and the FDA Establishment Identifier of the facility subject to the consultative audit and a unique facility identifier, if designated by FDA; and
</P>
<P>(ii) Where applicable, the FDA registration number assigned to the facility under subpart H of this part;
</P>
<P>(2) The identity of the eligible entity, if different from the facility, including the name, address, the FDA Establishment Identifier and unique facility identifier, if designated by FDA, and, where applicable, registration number under subpart H of this part;
</P>
<P>(3) The name(s) and telephone number(s) of the person(s) responsible for compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations
</P>
<P>(4) The dates and scope of the consultative audit;
</P>
<P>(5) The process(es) and food(s) observed during such consultative audit; and
</P>
<P>(6) Any deficiencies observed that relate to or may influence a determination of compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations that require corrective action, the corrective action plan, and the date on which such corrective actions were completed. Such consultative audit report must be maintained as a record under § 1.658 and must be made available to FDA in accordance with section 414 of the FD&amp;C Act.
</P>
<P>(b) <I>Regulatory audits.</I> An accredited third-party certification body must, no later than 45 days after completing a regulatory audit, prepare and submit electronically, in English, to FDA and to its recognized accreditation body (or, in the case of direct accreditation, only to FDA) and must provide to the eligible entity a report of such regulatory audit that includes the following information:
</P>
<P>(1) The identity of the site or location where the regulatory audit was conducted, including:
</P>
<P>(i) The name, address, and FDA Establishment Identifier of the facility subject to the regulatory audit and a unique facility identifier, if designated by FDA; and
</P>
<P>(ii) Where applicable, the FDA registration number assigned to the facility under subpart H of this part;
</P>
<P>(2) The identity of the eligible entity, if different from the facility, including the name, address, FDA Establishment Identifier, and unique facility identifier, if designated by FDA, and, where applicable, registration number under subpart H of this part;
</P>
<P>(3) The dates and scope of the regulatory audit;
</P>
<P>(4) The process(es) and food(s) observed during such regulatory audit;
</P>
<P>(5) The name(s) and telephone number(s) of the person(s) responsible for the facility's compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations;
</P>
<P>(6) Any deficiencies observed during the regulatory audit that present a reasonable probability that the use of or exposure to a violative product:
</P>
<P>(i) Will cause serious adverse health consequences or death to humans and animals; or
</P>
<P>(ii) May cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences or death to humans or animals is remote;
</P>
<P>(7) The corrective action plan for addressing each deficiency identified under paragraph (b)(6) of this section, unless corrective action was implemented immediately and verified onsite by the accredited third-party certification body (or its audit agent, where applicable);
</P>
<P>(8) Whether any sampling and laboratory analysis (<I>e.g.,</I> under a microbiological sampling plan) is performed in or used by the facility; and
</P>
<P>(9) Whether the eligible entity has made significant changes to the facility, its process(es), or food products during the 2 years preceding the regulatory audit.
</P>
<P>(c) <I>Submission of regulatory audit report.</I> An accredited third-party certification body must submit a completed regulatory audit report as required by paragraph (b) of this section, regardless of whether the certification body issued a food or facility certification to the eligible entity.
</P>
<P>(d) <I>Notice and appeals of adverse regulatory audit results.</I> An accredited third-party certification body must notify an eligible entity of a denial of certification and must establish and implement written procedures for receiving and addressing appeals from eligible entities challenging such adverse regulatory audit results and for investigating and deciding on appeals in a fair and meaningful manner. The appeals procedures must provide similar protections to those offered by FDA under §§ 1.692 and 1.693, including requirements to:
</P>
<P>(1) Make the appeals procedures publicly available;
</P>
<P>(2) Use competent persons, who may or may not be external to the accredited third-party certification body, who are free from bias or prejudice and have not participated in the certification decision or be subordinate to a person who has participated in the certification decision, to investigate and decide appeals;
</P>
<P>(3) Advise the eligible entity of the final decision on its appeal; and
</P>
<P>(4) Maintain records under § 1.658 of the appeal, the final decision, and the basis for such decision.


</P>
</DIV8>


<DIV8 N="§ 1.653" NODE="21:1.0.1.1.1.12.68.31" TYPE="SECTION">
<HEAD>§ 1.653   What must an accredited third-party certification body do when issuing food or facility certifications?</HEAD>
<P>(a) <I>Basis for issuance of a food or facility certification.</I> (1) Prior to issuing a food or facility certification to an eligible entity, an accredited third-party certification body (or, where applicable, an audit agent on its behalf) must complete a regulatory audit that meets the requirements of § 1.651 and any other activities that may be necessary to determine compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations.
</P>
<P>(2) If, as a result of an observation during a regulatory audit, an eligible entity must implement a corrective action plan to address a deficiency, an accredited third-party certification body may not issue a food or facility certification to such entity until after the accredited third-party certification body verifies that eligible entity has implemented the corrective action plan through methods that reliably verify the corrective action was taken and as a result the identified deficiency is unlikely to recur, except onsite verification is required for corrective actions required to address deficiencies that are the subject of a notification under § 1.656(c).
</P>
<P>(3) An accredited third-party certification body must consider each observation and the data and other information from a regulatory audit and other activities conducted under § 1.651 to determine whether the entity was in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations at the time of the audit and whether the eligible entity, given its food safety system and practices, would be likely to remain in compliance for the duration of any certification issued under this subpart.
</P>
<P>(4) A single regulatory audit may result in issuance of one or more food or facility certifications under this subpart, provided that the requirements of issuance are met as to each such certification.
</P>
<P>(5) Where an accredited third-party certification body uses an audit agent to conduct a regulatory audit of an eligible entity under this subpart, the accredited third-party certification body (and not the audit agent) must make the determination whether to issue a food or facility certification based on the results of such regulatory audit.
</P>
<P>(b) <I>Issuance of a food or facility certification and submission to FDA.</I> (1) Any food or facility certification issued under this subpart must be submitted to FDA electronically and in English. The accredited third-party certification body may issue a food or facility certification under this subpart for a term of up to 12 months.
</P>
<P>(2) A food or facility certification must contain, at a minimum, the following elements:
</P>
<P>(i) The name and address of the accredited third-party certification body and the scope and date of its accreditation under this subpart;
</P>
<P>(ii) The name, address, FDA Establishment Identifier, and unique facility identifier, if designated by FDA, of the eligible entity to which the food or facility certification was issued;
</P>
<P>(iii) The name, address, FDA Establishment Identifier, and unique facility identifier, if designated by FDA, of the facility where the regulatory audit was conducted, if different than the eligible entity;
</P>
<P>(iv) The scope and date(s) of the regulatory audit and the certification number;
</P>
<P>(v) The name of the audit agent(s) (where applicable) conducting the regulatory audit; and
</P>
<P>(vi) The scope of the food or facility certification, date of issuance, and date of expiration.
</P>
<P>(3) FDA may refuse to accept any certification for purposes of section 801(q) or 806 of the FD&amp;C Act, if FDA determines, that such food or facility certification is not valid or reliable because, for example:
</P>
<P>(i) The certification is offered in support of the admissibility of a food that was not within the scope of the certification;
</P>
<P>(ii) The certification was issued by an accredited third-party certification body acting outside the scope of its accreditation under this subpart; or
</P>
<P>(iii) The certification was issued without reliable demonstration that the requirements of paragraph (a) of this section were met.


</P>
</DIV8>


<DIV8 N="§ 1.654" NODE="21:1.0.1.1.1.12.68.32" TYPE="SECTION">
<HEAD>§ 1.654   When must an accredited third-party certification body monitor an eligible entity that it has issued a food or facility certification?</HEAD>
<P>If an accredited third-party certification body has reason to believe that an eligible entity to which it issued a food or facility certification may no longer be in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations, the accredited third-party certification body must conduct any monitoring (including an onsite audit) of such eligible entity necessary to determine whether the entity is in compliance with such requirements. The accredited third-party certification body must immediately notify FDA, under § 1.656(d), if it withdraws or suspends a food or facility certification because it determines that the entity is no longer in compliance with the applicable food safety requirements of the FD&amp;C Act and FDA regulations. The accredited third-party certification body must maintain records of such monitoring under § 1.658.


</P>
</DIV8>


<DIV8 N="§ 1.655" NODE="21:1.0.1.1.1.12.68.33" TYPE="SECTION">
<HEAD>§ 1.655   How must an accredited third-party certification body monitor its own performance?</HEAD>
<P>(a) An accredited third-party certification body must annually, upon FDA request made for cause, or as required under § 1.631(f)(1)(i), § 1.634(d)(1)(i), or § 1.635(c)(1)(i), conduct a self-assessment that includes evaluation of compliance with this subpart, including:
</P>
<P>(1) The performance of its officers, employees, or other agents involved in auditing and certification activities, including the performance of audit agents in examining facilities, process(es), and food using the applicable food safety requirements of the FD&amp;C Act and FDA regulations;
</P>
<P>(2) The degree of consistency among its officers, employees, or other agents involved in auditing and certification activities, including evaluating whether its audit agents interpreted audit protocols in a consistent manner;
</P>
<P>(3) The compliance of the accredited third-party certification body and its officers, employees, and other agents involved in auditing and certification activities, with the conflict of interest requirements of § 1.657;
</P>
<P>(4) Actions taken in response to the results of any assessments conducted by FDA or, where applicable, the recognized accreditation body under § 1.621; and
</P>
<P>(5) As requested by FDA, any other aspects of its performance relevant to a determination of whether the accredited third-party certification body is in compliance with this subpart.
</P>
<P>(b) As a means to assess its performance, the accredited third-party certification body may evaluate the compliance of one or more of eligible entities to which a food or facility certification was issued under this subpart.
</P>
<P>(c) Based on the assessments and evaluations conducted under paragraphs (a) and (b) of this section, the accredited third-party certification body must:
</P>
<P>(1) Identify any deficiencies in complying with the requirements of this subpart;
</P>
<P>(2) Quickly implement corrective action(s) that effectively address the identified deficiencies; and
</P>
<P>(3) Under § 1.658, establish and maintain records of such corrective action(s).
</P>
<P>(d) The accredited third-party certification body must prepare a written report of the results of its self-assessment that includes:
</P>
<P>(1) A description of any corrective action(s) taken under paragraph (c) of this section;
</P>
<P>(2) A statement disclosing the extent to which the accredited third-party certification body, and its officers, employees, and other agents involved in auditing and certification activities, complied with the conflict of interest requirements in § 1.657; and
</P>
<P>(3) A statement attesting to the extent to which the accredited third-party certification body complied with the applicable requirements of this subpart.
</P>
<P>(e) An accredited third-party certification body may use a report, supplemented as necessary, on its conformance to ISO/IEC 17021: 2011 or ISO/IEC 17065: 2012 in meeting the requirements of this section.


</P>
</DIV8>


<DIV8 N="§ 1.656" NODE="21:1.0.1.1.1.12.68.34" TYPE="SECTION">
<HEAD>§ 1.656   What reports and notifications must an accredited third-party certification body submit?</HEAD>
<P>(a) <I>Reporting results of regulatory audits.</I> An accredited third-party certification body must submit a regulatory audit report, as described in § 1.652(b), electronically, in English, to FDA and to the recognized accreditation body that granted its accreditation (where applicable), no later than 45 days after completing such audit.
</P>
<P>(b) <I>Reporting results of accredited third-party certification body self-assessments.</I> An accredited third-party certification body must submit the report of its annual self-assessment required by § 1.655 electronically to its recognized accreditation body (or, in the case of direct accreditation, electronically and in English, to FDA), within 45 days of the anniversary date of its accreditation under this subpart. For an accredited third-party certification body subject to an FDA request for cause, or § 1.631(f)(1)(i), § 1.634(d)(1)(i), or § 1.635(c)(1)(i), the report of its self-assessment must be submitted to FDA electronically, in English, within 60 days of the FDA request, denial of renewal, revocation, or relinquishment of recognition of the accreditation body that granted its accreditation. Such report must include an up-to-date list of any audit agents it uses to conduct audits under this subpart.
</P>
<P>(c) <I>Notification to FDA of a serious risk to public health.</I> An accredited third-party certification body must immediately notify FDA electronically, in English, if during a regulatory or consultative audit, any of its audit agents or the accredited third-party certification body itself discovers a condition that could cause or contribute to a serious risk to the public health, providing the following information:
</P>
<P>(1) The name, physical address, and unique facility identifier, if designated by FDA, of the eligible entity subject to the audit, and, where applicable, the registration number under subpart H of this part;
</P>
<P>(2) The name, physical address, and unique facility identifier, if designated by FDA, of the facility where the condition was discovered (if different from that of the eligible entity) and, where applicable, the registration number assigned to the facility under subpart H of this part; and
</P>
<P>(3) The condition for which notification is submitted.
</P>
<P>(d) <I>Immediate notification to FDA of withdrawal or suspension of a food or facility certification.</I> An accredited third-party certification body must notify FDA electronically, in English, immediately upon withdrawing or suspending any food or facility certification of an eligible entity and the basis for such action.
</P>
<P>(e) <I>Notification to its recognized accreditation body or an eligible entity.</I> (1) After notifying FDA under paragraph (c) of this section, an accredited third-party certification body must immediately notify the eligible entity of such condition and must immediately thereafter notify the recognized accreditation body that granted its accreditation, except for third-party certification bodies directly accredited by FDA. Where feasible and reliable, the accredited third-party certification body may contemporaneously notify its recognized accreditation body and/or the eligible entity when notifying FDA.
</P>
<P>(2) An accredited third-party certification body must notify its recognized accreditation body (or, in the case of direct accreditation, FDA) electronically, in English, within 30 days after making any significant change that would affect the manner in which it complies with the requirements of this subpart and must include with such notification the following information:
</P>
<P>(i) A description of the change; and
</P>
<P>(ii) An explanation for the purpose of the change.


</P>
</DIV8>


<DIV8 N="§ 1.657" NODE="21:1.0.1.1.1.12.68.35" TYPE="SECTION">
<HEAD>§ 1.657   How must an accredited third-party certification body protect against conflicts of interest?</HEAD>
<P>(a) An accredited third-party certification body must implement a written program to protect against conflicts of interest between the accredited third-party certification body (and its officers, employees, and other agents involved in auditing and certification activities) and an eligible entity seeking a food safety audit or food or facility certification from, or audited or certified by, such accredited third-party certification body, including the following:
</P>
<P>(1) Ensuring that the accredited third-party certification body and its officers, employees, or other agents involved in auditing and certification activities do not own, operate, have a financial interest in, manage, or otherwise control an eligible entity to be certified, or any affiliate, parent, or subsidiary of the entity;
</P>
<P>(2) Ensuring that the accredited third-party certification body and, its officers, employees, or other agents involved in auditing and certification activities are not owned, managed, or controlled by any person that owns or operates an eligible entity to be certified;
</P>
<P>(3) Ensuring that an audit agent of the accredited third-party certification body does not own, operate, have a financial interest in, manage, or otherwise control an eligible entity or any affiliate, parent, or subsidiary of the entity that is subject to a consultative or regulatory audit by the audit agent; and
</P>
<P>(4) Prohibiting an accredited third-party certification body's officer, employee, or other agent involved in auditing and certification activities from accepting any money, gift, gratuity, or other item of value from the eligible entity to be audited or certified under this subpart.
</P>
<P>(5) The items specified in paragraph (a)(4) of this section do not include:
</P>
<P>(i) Money representing payment of fees for auditing and certification services and reimbursement of direct costs associated with an onsite audit by the third-party certification body; or
</P>
<P>(ii) Lunch of de minimis value provided during the course of an audit and on the premises where the audit is conducted, if necessary to facilitate the efficient conduct of the audit.
</P>
<P>(b) An accredited third-party certification body may accept the payment of fees for auditing and certification services and the reimbursement of direct costs associated with an audit of an eligible entity only after the date on which the report of such audit was completed or the date a food or facility certification was issued, whichever is later. Such payment is not considered a conflict of interest for purposes of paragraph (a) of this section.
</P>
<P>(c) The financial interests of the spouses and children younger than 18 years of age of accredited third-party certification body's officers, employees, and other agents involved in auditing and certification activities will be considered the financial interests of such officers, employees, and other agents involved in auditing and certification activities.
</P>
<P>(d) An accredited third-party certification body must maintain on its Web site an up-to-date list of the eligible entities to which it has issued food or facility certifications under this subpart. For each such eligible entity, the Web site also must identify the duration and scope of the food or facility certification and date(s) on which the eligible entity paid the accredited third-party certification body any fee or reimbursement associated with such audit or certification.


</P>
</DIV8>


<DIV8 N="§ 1.658" NODE="21:1.0.1.1.1.12.68.36" TYPE="SECTION">
<HEAD>§ 1.658   What records requirements must a third-party certification body that has been accredited meet?</HEAD>
<P>(a) A third-party certification body that has been accredited must maintain electronically for 4 years records created during its period of accreditation (including documents and data) that document compliance with this subpart, including:
</P>
<P>(1) Any audit report and other documents resulting from a consultative audit conducted under this subpart, including the audit agent's observations, correspondence with the eligible entity, verification of any corrective action(s) taken to address deficiencies identified during the audit;
</P>
<P>(2) Any request for a regulatory audit from an eligible entity;
</P>
<P>(3) Any audit report and other documents resulting from a regulatory audit conducted under this subpart, including the audit agent's observations, correspondence with the eligible entity, verification of any corrective action(s) taken to address deficiencies identified during the audit, and, when sampling and analysis is conducted, laboratory testing records and results from a laboratory that is accredited in accordance with § 1.651(b)(3), and documentation demonstrating such laboratory is accredited in accordance with § 1.651(b)(3);
</P>
<P>(4) Any notification submitted by an audit agent to the accredited third-party certification body in accordance with § 1.650(a)(5);
</P>
<P>(5) Any challenge to an adverse regulatory audit decision and the disposition of the challenge;
</P>
<P>(6) Any monitoring it conducted of an eligible entity to which food or facility certification was issued;
</P>
<P>(7) Its self-assessments and corrective actions taken to address any deficiencies identified during a self-assessment; and
</P>
<P>(8) Significant changes to its auditing or certification program that might affect compliance with this subpart.
</P>
<P>(b) An accredited third-party certification body must make the records of a consultative audit required by paragraph (a)(1) of this section available to FDA in accordance with section 414 of the FD&amp;C Act.
</P>
<P>(c) An accredited third-party certification body must make the records required by paragraphs (a)(2) through (8) of this section available for inspection and copying promptly upon written request of an authorized FDA officer or employee at the place of business of the accredited third-party certification body or at a reasonably accessible location. If such records are requested by FDA electronically, the records must be submitted electronically not later than 10 business days after the date of the request. Additionally, if the records are maintained in a language other than English, an accredited third-party certification body must electronically submit an English translation within a reasonable time.


</P>
</DIV8>

</DIV7>


<DIV7 N="69" NODE="21:1.0.1.1.1.12.69" TYPE="SUBJGRP">
<HEAD>Procedures for Accreditation of Third-Party Certification Bodies Under This Subpart</HEAD>


<DIV8 N="§ 1.660" NODE="21:1.0.1.1.1.12.69.37" TYPE="SECTION">
<HEAD>§ 1.660   Where do I apply for accreditation or renewal of accreditation by a recognized accreditation body and what happens once the recognized accreditation body decides on my application?</HEAD>
<P>(a) <I>Submission of accreditation or renewal application to a recognized accreditation body.</I> A third-party certification body seeking accreditation must submit its request for accreditation or renewal of accreditation by a recognized accreditation body identified on the Web site described in § 1.690.
</P>
<P>(b) <I>Notice of records custodian after denial of application for renewal of accreditation.</I> An applicant whose renewal application was denied by a recognized accreditation body must notify FDA electronically, in English, within 10 business days of the date of issuance of a denial of accreditation or denial of the renewal application, of the name and contact information of the custodian who will maintain the records required by § 1.658(a) and make them available to FDA as required by § 1.658(b) and (c). The contact information for the custodian must include, at a minimum, an email address and the physical address where the records required by § 1.658(a) will be located.
</P>
<P>(c) <I>Effect of denial of an application for renewal of accreditation on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by an accredited third-party certification body prior to issuance of the denial of its renewal application l will remain in effect until the certification expires. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(d) <I>Public notice of denial of an application for renewal of accreditation.</I> FDA will provide notice on the Web site described in § 1.690 of the date of issuance of a denial of renewal of accreditation of a third-party certification body that had previous been accredited.


</P>
</DIV8>


<DIV8 N="§ 1.661" NODE="21:1.0.1.1.1.12.69.38" TYPE="SECTION">
<HEAD>§ 1.661   What is the duration of accreditation by a recognized accreditation body?</HEAD>
<P>A recognized accreditation body may grant accreditation to a third-party certification body under this subpart for a period not to exceed 4 years.


</P>
</DIV8>


<DIV8 N="§ 1.662" NODE="21:1.0.1.1.1.12.69.39" TYPE="SECTION">
<HEAD>§ 1.662   How will FDA monitor accredited third-party certification bodies?</HEAD>
<P>(a) FDA will periodically evaluate the performance of each accredited third-party certification body to determine whether the accredited third-party certification body continues to comply with the applicable requirements of this subpart and whether there are deficiencies in the performance of the accredited third-party certification body that, if not corrected, would warrant withdrawal of its accreditation under § 1.664. FDA will evaluate each directly accredited third-party certification body annually. For a third-party certification body accredited by a recognized accreditation body, FDA will evaluate an accredited third-party certification body not later than 3 years after the date of accreditation for a 4-year term of accreditation, or by no later than the mid-term point for accreditation granted for less than 4 years. FDA may conduct additional performance assessments of an accredited third-party certification body at any time.
</P>
<P>(b) In evaluating the performance of an accredited third-party certification body under paragraph (a) of this section, FDA may review any one or more of the following:
</P>
<P>(1) Regulatory audit reports and food and facility certifications;
</P>
<P>(2) The accredited third-party certification body's self-assessments under § 1.655;
</P>
<P>(3) Reports of assessments by a recognized accreditation body under § 1.621;
</P>
<P>(4) Documents and other information relevant to a determination of the accredited third-party certification body's compliance with the applicable requirements of this subpart; and
</P>
<P>(5) Information obtained by FDA, including during inspections, audits, onsite observations, or investigations, of one or more eligible entities to which a food or facility certification was issued by such accredited third-party certification body.
</P>
<P>(c) FDA may conduct its evaluation of an accredited third-party certification body through a site visit to an accredited third-party certification body's headquarters (or other location that manages audit agents conducting food safety audits under this subpart, if different than its headquarters), through onsite observation of an accredited third party certification body's performance during a food safety audit of an eligible entity, or through document review.


</P>
</DIV8>


<DIV8 N="§ 1.663" NODE="21:1.0.1.1.1.12.69.40" TYPE="SECTION">
<HEAD>§ 1.663   How do I request an FDA waiver or waiver extension for the 13-month limit for audit agents conducting regulatory audits?</HEAD>
<P>(a) An accredited third-party certification body may submit a request to FDA to waive the requirements of § 1.650(c) preventing an audit agent from conducting a regulatory audit of an eligible entity if the audit agent (or, in the case that the third-party certification body is an individual, the third-party certification body) has conducted a food safety audit of such entity during the previous 13 months. The accredited third-party certification body seeking a waiver or waiver extension must demonstrate there is insufficient access to audit agents and any third-party certification bodies that are comprised of an individual in the country or region where the eligible entity is located.
</P>
<P>(b) Requests for a waiver or waiver extension and all documents provided in support of the request must be submitted to FDA electronically, in English. The requestor must provide such translation and interpretation services as are needed by FDA to process the request.
</P>
<P>(c) The request must be signed by the requestor or by any individual authorized to act on behalf of the requestor for purposes of seeking such waiver or waiver extension.
</P>
<P>(d) FDA will review requests for waivers and waiver extensions on a first in, first out basis according to the date on which the completed submission is received; however, FDA may prioritize the review of specific requests to meet the needs of the program. FDA will evaluate any completed waiver request to determine whether the criteria for waiver have been met.
</P>
<P>(e) FDA will notify the requestor whether the request for a waiver or waiver extension is approved or denied.
</P>
<P>(f) If FDA approves the request, issuance of the waiver will state the duration of the waiver and list any limitations associated with it. If FDA denies the request, the issuance of a denial of a waiver request will state the basis for denial and will provide the address and procedures for requesting reconsideration of the request under § 1.691.
</P>
<P>(g) Unless FDA notifies a requestor that its waiver request has been approved, an accredited third-party certification body must not use the audit agent to conduct a regulatory audit of such eligible entity until the 13-month limit in § 1.650(c) has elapsed.


</P>
</DIV8>


<DIV8 N="§ 1.664" NODE="21:1.0.1.1.1.12.69.41" TYPE="SECTION">
<HEAD>§ 1.664   When would FDA withdraw accreditation?</HEAD>
<P>(a) <I>Mandatory withdrawal.</I> FDA will withdraw accreditation from a third-party certification body:
</P>
<P>(1) Except as provided in paragraph (b) of this section, if the food or facility certified under this subpart is linked to an outbreak of foodborne illness or chemical or physical hazard that has a reasonable probability of causing serious adverse health consequences or death in humans or animals;
</P>
<P>(2) Following an evaluation and finding by FDA that the third-party certification body no longer complies with the applicable requirements of this subpart; or
</P>
<P>(3) Following its refusal to allow FDA to access records under § 1.658 or to conduct an audit, assessment, or investigation necessary to ensure continued compliance with this subpart.
</P>
<P>(4) If payment of the third-party certification body's annual fee is not received within 90 days of the payment due date, as specified in § 1.725(c)(3).
</P>
<P>(b) <I>Exception.</I> FDA may waive mandatory withdrawal under paragraph (a)(1) of this section, if FDA:
</P>
<P>(1) Conducts an investigation of the material facts related to the outbreak of human or animal illness;
</P>
<P>(2) Reviews the relevant audit records and the actions taken by the accredited third-party certification body in support of its decision to certify; and
</P>
<P>(3) Determines that the accredited third-party certification body satisfied the requirements for issuance of certification under this subpart.
</P>
<P>(c) <I>Discretionary withdrawal.</I> FDA may withdraw accreditation, in whole or in part, from a third-party certification body when such third-party certification body is accredited by an accreditation body for which recognition is revoked under § 1.634, if FDA determines there is good cause for withdrawal, including:
</P>
<P>(1) Demonstrated bias or lack of objectivity when conducting activities under this subpart; or
</P>
<P>(2) Performance that calls into question the validity or reliability of its food safety audits or certifications.
</P>
<P>(d) <I>Records access.</I> FDA may request records of the accredited third-party certification body under § 1.658 and, where applicable, may request records under § 1.625 of an accreditation body that has been recognized under § 1.625, when considering withdrawal under paragraph (a)(1), (a)(2), or (c) of this section.
</P>
<P>(e) <I>Notice to the third-party certification body of withdrawal of accreditation.</I> (1) FDA will notify a third-party certification body of the withdrawal of its accreditation through issuance of a withdrawal that will state the grounds for withdrawal, the procedures for requesting a regulatory hearing under § 1.693 on the withdrawal, and the procedures for requesting reaccreditation under § 1.666.
</P>
<P>(2) Within 10 business days of the date of issuance of the withdrawal, the third-party certification body must notify FDA electronically, in English, of the name of the custodian who will maintain the records required by § 1.658, and provide contact information for the custodian, which will at least include an email address, and the street address where the records will be located.
</P>
<P>(f) <I>Effect of withdrawal of accreditation on eligible entities.</I> A food or facility certification issued by a third-party certification body prior to withdrawal will remain in effect until the certification terminates by expiration. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(g) <I>Effect of withdrawal of accreditation on recognized accreditation bodies.</I> (1) FDA will notify a recognized accreditation body if the accreditation of a third-party certification body it accredited is withdrawn by FDA. Such accreditation body's recognition will remain in effect if, no later than 60 days after withdrawal, the accreditation body conducts a self-assessment under § 1.622 and reports the results of the self-assessment to FDA as required by § 1.623(b).
</P>
<P>(2) FDA may revoke the recognition of an accreditation body whenever FDA determines there is good cause for revocation of recognition under § 1.634.
</P>
<P>(h) <I>Public notice of withdrawal accreditation.</I> FDA will provide notice on the Web site described in § 1.690 of its withdrawal of accreditation of a third-party certification body and provide a description of the basis for withdrawal.
</P>
<CITA TYPE="N">[80 FR 74650, Nov. 27, 2015, as amended at 81 FR 90193, Dec. 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 1.665" NODE="21:1.0.1.1.1.12.69.42" TYPE="SECTION">
<HEAD>§ 1.665   What if I want to voluntarily relinquish accreditation or do not want to renew accreditation?</HEAD>
<P>(a) <I>Notice to FDA of intent to relinquish or not to renew accreditation.</I> A third-party certification body must notify FDA electronically, in English, at least 60 days before voluntarily relinquishing accreditation or before allowing accreditation to expire without seeking renewal. The certification body must provide the name and contact information of the custodian who will maintain the records required under § 1.658(a) after the date of relinquishment or the date accreditation expires, as applicable, and make them available to FDA as required by § 1.658(b) and (c). The contact information for the custodian must include, at a minimum, an email address and the physical address where the records required by § 1.658(a) will be located.
</P>
<P>(b) <I>Notice to recognized accreditation body and eligible entities of intent to relinquish or not to renew accreditation.</I> No later than 15 business days after notifying FDA under paragraph (a) of this section, the certification body must notify its recognized accreditation body and any eligible entity with current certifications that it intends to relinquish accreditation or to allow its accreditation to expire, specifying the date on which relinquishment or expiration will occur. The recognized accreditation body must establish and maintain records of such notification under § 1.625(a).
</P>
<P>(c) <I>Effect of voluntary relinquishment or expiration of accreditation on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by a third-party certification body prior to relinquishment or expiration of its accreditation will remain in effect until the certification expires. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(d) <I>Public notice of voluntary relinquishment or expiration of accreditation.</I> FDA will provide notice on the Web site described in § 1.690 of the voluntary relinquishment or expiration of accreditation of a certification body under this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.666" NODE="21:1.0.1.1.1.12.69.43" TYPE="SECTION">
<HEAD>§ 1.666   How do I request reaccreditation?</HEAD>
<P>(a) <I>Application following withdrawal.</I> FDA will reinstate the accreditation of a third-party certification body for which it has withdrawn accreditation:
</P>
<P>(1) If, in the case of direct accreditation, FDA determines, based on evidence presented by the third-party certification body, that the third-party certification body satisfies the applicable requirements of this subpart and adequate grounds for withdrawal no longer exist; or
</P>
<P>(2) In the case of a third-party certification body accredited by an accreditation body for which recognition has been revoked under § 1.634:
</P>
<P>(i) If the third-party certification body becomes accredited by another recognized accreditation body or by FDA through direct accreditation no later than 1 year after withdrawal of accreditation, or the original date of the expiration of accreditation, whichever comes first; or
</P>
<P>(ii) Under such conditions as FDA may impose in withdrawing accreditation.
</P>
<P>(b) <I>Application following voluntary relinquishment.</I> A third-party certification body that previously relinquished its accreditation under § 1.665 may seek accreditation by submitting a new application for accreditation under § 1.660 or, where applicable, § 1.670.


</P>
</DIV8>

</DIV7>


<DIV7 N="70" NODE="21:1.0.1.1.1.12.70" TYPE="SUBJGRP">
<HEAD>Additional Procedures for Direct Accreditation of Third-Party Certification Bodies Under This Subpart</HEAD>


<DIV8 N="§ 1.670" NODE="21:1.0.1.1.1.12.70.44" TYPE="SECTION">
<HEAD>§ 1.670   How do I apply to FDA for direct accreditation or renewal of direct accreditation?</HEAD>
<P>(a) <I>Eligibility.</I> (1) FDA will accept applications from third-party certification bodies for direct accreditation or renewal of direct accreditation only if FDA determines that it has not identified and recognized an accreditation body to meet the requirements of section 808 of the FD&amp;C Act within 2 years after establishing the accredited third-party audits and certification program. Such FDA determination may apply, as appropriate, to specific types of third-party certification bodies, types of expertise, or geographic location; or through identification by FDA of any requirements of section 808 of the FD&amp;C Act not otherwise met by previously recognized accreditation bodies. FDA will only accept applications for direct accreditation and renewal applications that are within the scope of the determination.
</P>
<P>(2) FDA may revoke or modify a determination under paragraph (a)(1) of this section if FDA subsequently identifies and recognizes an accreditation body that affects such determination.
</P>
<P>(3) FDA will provide notice on the Web site described in § 1.690 of a determination under paragraph (a)(1) of this section and of a revocation or modification of the determination under paragraph (a)(1) of this section, as described in paragraph (a)(2) of this section.
</P>
<P>(b) <I>Application for direct accreditation or renewal of direct accreditation.</I> (1) A third-party certification body seeking direct accreditation or renewal of direct accreditation must submit an application to FDA, demonstrating that it is within the scope of the determination issued under paragraph (a)(1) of this section, and it meets the eligibility requirements of § 1.640.
</P>
<P>(2) Applications and all documents provided as part of the application process must be submitted electronically, in English. An applicant must provide such translation and interpretation services as are needed by FDA to process the application, including during an onsite audit of the applicant.
</P>
<P>(3) The application must be signed in the manner designated by FDA by an individual authorized to act on behalf of the applicant for purposes of seeking or renewing direct accreditation.


</P>
</DIV8>


<DIV8 N="§ 1.671" NODE="21:1.0.1.1.1.12.70.45" TYPE="SECTION">
<HEAD>§ 1.671   How will FDA review my application for direct accreditation or renewal of direct accreditation and what happens once FDA decides on my application?</HEAD>
<P>(a) <I>Review of a direct accreditation or renewal application.</I> FDA will examine a third-party certification body's direct accreditation or renewal application for completeness and notify the applicant of any deficiencies. FDA will review applications for direct accreditation and for renewal of direct accreditation on a first in, first out basis according to the date the completed submission is received; however, FDA may prioritize the review of specific applications to meet the needs of the program.
</P>
<P>(b) <I>Evaluation of a direct accreditation or renewal application.</I> FDA will evaluate any completed application to determine whether the applicant meets the requirements for direct accreditation under this subpart. If FDA does not reach a final decision on a renewal application before the expiration of the direct accreditation, FDA may extend the duration of such direct accreditation for a specified period of time or until the Agency reaches a final decision on the renewal application.
</P>
<P>(c) <I>Notice of approval or denial.</I> FDA will notify the applicant that its direct accreditation or renewal application has been approved through issuance of or denied.
</P>
<P>(d) <I>Issuance of direct accreditation.</I> If an application has been approved, the issuance of the direct accreditation that will list any limitations associated with the accreditation.
</P>
<P>(e) <I>Issuance of denial of direct accreditation.</I> If FDA issues a denial of direct accreditation or denial of a renewal application, the issuance of the denial of direct accreditation will state the basis for such denial and provide the procedures for requesting reconsideration of the application under § 1.691.
</P>
<P>(f) <I>Notice of records custodian after denial of application for renewal of direct accreditation.</I> An applicant whose renewal application was denied must notify FDA electronically, in English, within 10 business days of the date of issuance of a denial of a renewal application, of the name and contact information of the custodian who will maintain the records required by § 1.658(a) and make them available to FDA as required by § 1.658(b) and (c). The contact information for the custodian must include, at a minimum, an email address and the physical address where the records required by § 1.658(b) will be located.
</P>
<P>(g) <I>Effect of denial of renewal of direct accreditation on food or facility certifications issued to eligible entities.</I> A food or facility certification issued by an accredited third-party certification body prior to issuance of the denial of its renewal application will remain in effect until the certification expires. If FDA has reason to believe that a certification issued for purposes of section 801(q) or 806 of the FD&amp;C Act is not valid or reliable, FDA may refuse to consider the certification in determining the admissibility of the article of food for which the certification was offered or in determining the importer's eligibility for participation in VQIP.
</P>
<P>(h) <I>Public notice of denial of renewal of direct accreditation.</I> FDA will provide notice on the Web site described in § 1.690 of the issuance of a denial of renewal application for direct accreditation under this subpart.


</P>
</DIV8>


<DIV8 N="§ 1.672" NODE="21:1.0.1.1.1.12.70.46" TYPE="SECTION">
<HEAD>§ 1.672   What is the duration of direct accreditation?</HEAD>
<P>FDA will grant direct accreditation of a third-party certification body for a period not to exceed 4 years.


</P>
</DIV8>

</DIV7>


<DIV7 N="71" NODE="21:1.0.1.1.1.12.71" TYPE="SUBJGRP">
<HEAD>Requirements for Eligible Entities Under This Subpart</HEAD>


<DIV8 N="§ 1.680" NODE="21:1.0.1.1.1.12.71.47" TYPE="SECTION">
<HEAD>§ 1.680   How and when will FDA monitor eligible entities?</HEAD>
<P>FDA may, at any time, conduct an onsite audit of an eligible entity that has received food or facility certification from an accredited third-party certification body under this subpart. Where FDA determines necessary or appropriate, the unannounced audit may be conducted with or without the accredited third-party certification body or the recognized accreditation body (where applicable) present. An FDA audit conducted under this section will be conducted on an unannounced basis and may be preceded by a request for a 30-day operating schedule.


</P>
</DIV8>


<DIV8 N="§ 1.681" NODE="21:1.0.1.1.1.12.71.48" TYPE="SECTION">
<HEAD>§ 1.681   How frequently must eligible entities be recertified?</HEAD>
<P>An eligible entity seeking recertification of a food or facility certification under this subpart must apply for recertification prior to the expiration of its certification. For certifications used in meeting the requirements of section 801(q) or 806 of the FD&amp;C Act, FDA may require an eligible entity to apply for recertification at any time FDA determines appropriate under such section.


</P>
</DIV8>

</DIV7>


<DIV7 N="72" NODE="21:1.0.1.1.1.12.72" TYPE="SUBJGRP">
<HEAD>General Requirements of This Subpart</HEAD>


<DIV8 N="§ 1.690" NODE="21:1.0.1.1.1.12.72.49" TYPE="SECTION">
<HEAD>§ 1.690   How will FDA make information about recognized accreditation bodies and accredited third-party certification bodies available to the public?</HEAD>
<P>FDA will place on its Web site a registry of recognized accreditation bodies and accredited third-party certification bodies, including the name, contact information, and scope and duration of recognition or accreditation. The registry may provide information on third-party certification bodies accredited by recognized accreditation bodies through links to the Web sites of such recognized accreditation bodies. FDA will also place on its Web site a list of accreditation bodies for which it has denied renewal of recognition, for which FDA has revoked recognition, and that have relinquished their recognition or have allowed their recognition to expire. FDA will also place in its Web site a list of certification bodies whose renewal of accreditation has been denied, for which FDA has withdrawn accreditation, and that have relinquished their accreditations or have allowed their accreditations to expire. FDA will place on its Web site determinations under § 1.670(a)(1) and modifications of such determinations under § 1.670(a)(2).


</P>
</DIV8>


<DIV8 N="§ 1.691" NODE="21:1.0.1.1.1.12.72.50" TYPE="SECTION">
<HEAD>§ 1.691   How do I request reconsideration of a denial by FDA of an application or a waiver request?</HEAD>
<P>(a) An accreditation body may seek reconsideration of the denial of an application for recognition, renewal of recognition, or reinstatement of recognition no later than 10 business days after the date of the issuance of such denial.
</P>
<P>(b) A third-party certification body may seek reconsideration of the denial of an application for direct accreditation, renewal of direct accreditation, reaccreditation of directly accredited third-party certification body, a request for a waiver of the conflict of interest requirement in § 1.650(b), or a waiver extension no later than 10 business days after the date of the issuance of such denial.
</P>
<P>(c) A request to reconsider an application or waiver request under paragraph (a) or (b) of this section must be signed by the requestor or by an individual authorized to act on its behalf in submitting the request for reconsideration. The request must be submitted electronically in English and must comply with the procedures described in the notice.
</P>
<P>(d) After completing its review and evaluation of the request for reconsideration, FDA will notify the requestor through the issuance of the recognition, direct accreditation, or waiver upon reconsideration or through the issuance of a denial of the application or waiver request under paragraph (a) or (b) of this section upon reconsideration.


</P>
</DIV8>


<DIV8 N="§ 1.692" NODE="21:1.0.1.1.1.12.72.51" TYPE="SECTION">
<HEAD>§ 1.692   How do I request internal agency review of a denial of an application or waiver request upon reconsideration?</HEAD>
<P>(a) No later than 10 business days after the date of issuance of a denial of an application or waiver request upon reconsideration under § 1.691, the requestor may seek internal agency review of such denial under § 10.75(c)(1) of this chapter.
</P>
<P>(b) The request for internal agency review under paragraph (a) of this section must be signed by the requestor or by an individual authorized to act on its behalf in submitting the request for internal review. The request must be submitted electronically in English to the address specified in the denial upon reconsideration and must comply with procedures it describes.
</P>
<P>(c) Under § 10.75(d) of this chapter, internal agency review of such denial must be based on the information in the administrative file, which will include any supporting information submitted under § 1.691(c).
</P>
<P>(d) After completing the review and evaluation of the administrative file, FDA will notify the requestor of its decision to overturn the denial and grant the application or waiver request through issuance of an application or waiver request upon reconsideration or to affirm the denial of the application or waiver request upon reconsideration through issuance of a denial of an application or waiver request upon reconsideration.
</P>
<P>(e) Issuance by FDA of a denial of an application or waiver request upon reconsideration constitutes final agency action under 5 U.S.C. 702.


</P>
</DIV8>


<DIV8 N="§ 1.693" NODE="21:1.0.1.1.1.12.72.52" TYPE="SECTION">
<HEAD>§ 1.693   How do I request a regulatory hearing on a revocation of recognition or withdrawal of accreditation?</HEAD>
<P>(a) <I>Request for hearing on revocation.</I> No later than 10 business days after the date of issuance of a revocation of recognition of an accreditation body under § 1.634, an individual authorized to act on the accreditation body's behalf may submit a request for a regulatory hearing on the revocation under part 16 of this chapter. The issuance of revocation issued under § 1.634 will contain all of the elements required by § 16.22 of this chapter and will thereby constitute the notice of an opportunity for hearing under part 16 of this chapter.
</P>
<P>(b) <I>Request for hearing on withdrawal.</I> No later than 10 business days after the date of issuance of a withdrawal of accreditation of a third-party certification body under § 1.664, an individual authorized to act on the third-party certification body's behalf may submit a request for a regulatory hearing on the withdrawal under part 16 of this chapter. The issuance of withdrawal under § 1.664 will contain all of the elements required by § 16.22 of this chapter and will thereby constitute the notice of opportunity of hearing under part 16 of this chapter.
</P>
<P>(c) <I>Submission of request for regulatory hearing.</I> The request for a regulatory hearing under paragraph (a) or (b) of this section must be submitted with a written appeal that responds to the basis for the FDA decision, as described in the issuance of revocation or withdrawal, as appropriate, and includes any supporting information upon which the requestor is relying. The request, appeal, and supporting information must be submitted in English to the address specified in the notice and must comply with the procedures it describes.
</P>
<P>(d) <I>Effect of submission of request on FDA decision.</I> The submission of a request for a regulatory hearing under paragraph (a) or (b) of this section will not operate to delay or stay the effect of a decision by FDA to revoke recognition of an accreditation body or to withdraw accreditation of a third-party certification body unless FDA determines that a delay or a stay is in the public interest.
</P>
<P>(e) <I>Presiding officer.</I> The presiding officer for a regulatory hearing for a revocation or withdrawal under this subpart will be designated after a request for a regulatory hearing is submitted to FDA.
</P>
<P>(f) <I>Denial of a request for regulatory hearing.</I> The presiding officer may deny a request for regulatory hearing for a revocation or withdrawal under § 16.26(a) of this chapter when no genuine or substantial issue of fact has been raised.
</P>
<P>(g) <I>Conduct of regulatory hearing.</I> (1) If the presiding officer grants a request for a regulatory hearing for a revocation or withdrawal, the hearing will be held within 10 business days after the date the request was filed or, if applicable, within a timeframe agreed upon in writing by requestor, the presiding officer, and FDA.
</P>
<P>(2) The presiding officer must conduct the regulatory hearing for revocation or withdrawal under part 16 of this chapter, except that, under § 16.5(b) of this chapter, such procedures apply only to the extent that the procedures are supplementary and do not conflict with the procedures specified for regulatory hearings under this subpart. Accordingly, the following requirements of part 16 are inapplicable to regulatory hearings under this subpart: § 16.22 (Initiation of a regulatory hearing); § 16.24(e) (timing) and (f) (contents of notice); § 16.40 (Commissioner); § 16.60(a) (public process); § 16.95(b) (administrative decision and record for decision); and § 16.119 (Reconsideration and stay of action).
</P>
<P>(3) A decision by the presiding officer to affirm the revocation of recognition or the withdrawal of accreditation is considered a final agency action under 5 U.S.C. 702.


</P>
</DIV8>


<DIV8 N="§ 1.694" NODE="21:1.0.1.1.1.12.72.53" TYPE="SECTION">
<HEAD>§ 1.694   Are electronic records created under this subpart subject to the electronic records requirements of part 11 of this chapter?</HEAD>
<P>Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 1.695" NODE="21:1.0.1.1.1.12.72.54" TYPE="SECTION">
<HEAD>§ 1.695   Are the records obtained by FDA under this subpart subject to public disclosure?</HEAD>
<P>Records obtained by FDA under this subpart are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>

</DIV7>


<DIV7 N="73" NODE="21:1.0.1.1.1.12.73" TYPE="SUBJGRP">
<HEAD>Requirements for User Fees Under This Subpart</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>Sections 1.700 through 1.725 appear at 81 FR 90193, Dec. 14, 2016, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 1.700" NODE="21:1.0.1.1.1.12.73.55" TYPE="SECTION">
<HEAD>§ 1.700   Who is subject to a user fee under this subpart?</HEAD>
<P>(a) Accreditation bodies submitting applications or renewal applications for recognition in the third-party certification program;
</P>
<P>(b) Recognized accreditation bodies participating in the third-party certification program;
</P>
<P>(c) Third-party certification bodies submitting applications or renewal applications for direct accreditation; and
</P>
<P>(d) Accredited third-party certification bodies (whether accredited by recognized accreditation bodies or by FDA through direct accreditation) participating in the third-party certification program.


</P>
</DIV8>


<DIV8 N="§ 1.705" NODE="21:1.0.1.1.1.12.73.56" TYPE="SECTION">
<HEAD>§ 1.705   What user fees are established under this subpart?</HEAD>
<P>(a) The following application fees:
</P>
<P>(1) Accreditation bodies applying for recognition are subject to an application fee for the estimated average cost of the work FDA performs in reviewing and evaluating applications for recognition of accreditation bodies.
</P>
<P>(2) Recognized accreditation bodies submitting renewal applications are subject to a renewal application fee for the estimated average cost of the work FDA performs in reviewing and evaluating renewal applications for recognition of accreditation bodies.
</P>
<P>(3) Third-party certification bodies applying for direct accreditation are subject to an application fee for the estimated average cost of the work FDA performs in reviewing and evaluating applications for direct accreditation.
</P>
<P>(4) Accredited third-party certification bodies applying for renewal of direct accreditation are subject to an application fee for the estimated average cost of the work FDA performs in reviewing and evaluating renewal applications for direct accreditation.
</P>
<P>(b) The following annual fees:
</P>
<P>(1) Recognized accreditation bodies are subject to an annual fee for the estimated average cost of the work FDA performs to monitor performance of recognized accreditation bodies under § 1.633.
</P>
<P>(2) Third-party certification bodies directly accredited by FDA are subject to an annual fee for the estimated average cost of the work FDA performs to monitor directly accredited third-party certification bodies under § 1.662.
</P>
<P>(3) Third-party certification bodies accredited by recognized accreditation bodies are subject to an annual fee for the estimated average cost of the work FDA performs to monitor third-party certification bodies that are accredited by a recognized accreditation body under § 1.662.


</P>
</DIV8>


<DIV8 N="§ 1.710" NODE="21:1.0.1.1.1.12.73.57" TYPE="SECTION">
<HEAD>§ 1.710   How will FDA notify the public about the fee schedule?</HEAD>
<P>FDA will notify the public of the fee schedule annually. The fee notice will be made publicly available prior to the beginning of the fiscal year for which the fees apply, except for the first fiscal year in which this regulation is effective. Each new fee schedule will be adjusted for inflation and improvements in the estimates of the cost to FDA of performing relevant work for the upcoming year.


</P>
</DIV8>


<DIV8 N="§ 1.715" NODE="21:1.0.1.1.1.12.73.58" TYPE="SECTION">
<HEAD>§ 1.715   When must a user fee required by this subpart be submitted?</HEAD>
<P>(a) Accreditation bodies applying for recognition and third-party certification bodies applying for direct accreditation must submit a fee concurrently with submitting an application or a renewal application.
</P>
<P>(b) Accreditation bodies and third-party certification bodies subject to an annual fee must submit payment within 30 days of receiving billing for the fee.


</P>
</DIV8>


<DIV8 N="§ 1.720" NODE="21:1.0.1.1.1.12.73.59" TYPE="SECTION">
<HEAD>§ 1.720   Are user fees under this subpart refundable?</HEAD>
<P>User fees accompanying completed applications and annual fees under this subpart are not refundable.


</P>
</DIV8>


<DIV8 N="§ 1.725" NODE="21:1.0.1.1.1.12.73.60" TYPE="SECTION">
<HEAD>§ 1.725   What are the consequences of not paying a user fee under this subpart on time?</HEAD>
<P>(a) An application for recognition or renewal of recognition will not be considered complete for the purposes of § 1.631(a) until the date that FDA receives the application fee. An application for direct accreditation or for renewal of direct accreditation will not be considered complete for the purposes of § 1.671(a) until FDA receives the application fee.
</P>
<P>(b) A recognized accreditation body that fails to submit its annual user fee within 30 days of the due date will have its recognition suspended.
</P>
<P>(1) FDA will notify the accreditation body electronically that its recognition is suspended. FDA will notify the public of the suspension on the Web site described in § 1.690.
</P>
<P>(2) While an accreditation body's recognition is suspended, the accreditation body will not be able to accredit additional third-party certification bodies. The accreditation of third-party certification bodies that occurred prior to an accreditation body's suspension, as well as food or facility certifications issued by such third-party certification bodies, would remain in effect.
</P>
<P>(3) If payment is not received within 90 days of the payment due date, FDA will revoke the accreditation body's recognition under § 1.634(a)(4)(iii), and provide notice of such revocation in accordance with § 1.634.
</P>
<P>(c) An accredited third-party certification body that fails to submit its annual fee within 30 days of the due date will have its accreditation suspended.
</P>
<P>(1) FDA will notify the third-party certification body that its accreditation is suspended, electronically and in English. FDA will notify a recognized accreditation body, electronically and in English, if the accreditation of one if its third-party certification bodies is suspended. FDA will notify the public of the suspension on the Web site described in § 1.690.
</P>
<P>(2) While a third-party certification body's accreditation is suspended, the third-party certification body will not be able to issue food or facility certifications. A food or facility certification issued by a third-party certification body prior to the suspension of the auditor/certification body accreditation will remain in effect.
</P>
<P>(3) If payment is not received within 90 days of the payment due date, FDA will withdraw the third-party certification body's accreditation under § 1.664(a)(4), and provide notice of such withdrawal in accordance with § 1.664.


</P>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="N" NODE="21:1.0.1.1.1.13" TYPE="SUBPART">
<HEAD>Subpart N [Reserved]</HEAD>

</DIV6>


<DIV6 N="O" NODE="21:1.0.1.1.1.14" TYPE="SUBPART">
<HEAD>Subpart O—Sanitary Transportation of Human and Animal Food</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>81 FR 20166, Apr. 6, 2016, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="74" NODE="21:1.0.1.1.1.14.74" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.900" NODE="21:1.0.1.1.1.14.74.1" TYPE="SECTION">
<HEAD>§ 1.900   Who is subject to this subpart?</HEAD>
<P>(a) Except for non-covered businesses as defined in § 1.904 and as provided for in paragraph (b) of this section, the requirements of this subpart apply to shippers, receivers, loaders, and carriers engaged in transportation operations whether or not the food is being offered for or enters interstate commerce. The requirements of this subpart apply in addition to any other requirements of this chapter that are applicable to the transportation of food, <I>e.g.,</I> in 21 CFR parts 1, 117, 118, 225, 507, and 589.
</P>
<P>(b) The requirements of this subpart do not apply to shippers, receivers, loaders, or carriers when they are engaged in transportation operations:
</P>
<P>(1) Of food that is transshipped through the United States to another country; or
</P>
<P>(2) Of food that is imported for future export, in accordance with section 801(d)(3) of the Federal Food, Drug, and Cosmetic Act, and that is neither consumed nor distributed in the United States; or
</P>
<P>(3) Of food when it is located in food facilities as defined in § 1.227 of this chapter, that are regulated exclusively, throughout the entire facility, by the U.S. Department of Agriculture under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>), the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>), or the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>).


</P>
</DIV8>


<DIV8 N="§ 1.902" NODE="21:1.0.1.1.1.14.74.2" TYPE="SECTION">
<HEAD>§ 1.902   How do the criteria and definitions in this subpart apply under the Federal Food, Drug, and Cosmetic Act?</HEAD>
<P>(a) The criteria and definitions of this subpart apply in determining whether food is adulterated within the meaning of section 402(i) of the Federal Food, Drug, and Cosmetic Act in that the food has been transported or offered for transport by a shipper, carrier by motor vehicle or rail vehicle, loader, or receiver engaged in transportation operations under conditions that are not in compliance with this subpart.
</P>
<P>(b) The failure by a shipper, carrier by motor vehicle or rail vehicle, loader, or receiver engaged in transportation operations to comply with the requirements of this subpart is a prohibited act under section 301(hh) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>


<DIV8 N="§ 1.904" NODE="21:1.0.1.1.1.14.74.3" TYPE="SECTION">
<HEAD>§ 1.904   What definitions apply to this subpart?</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act are applicable to such terms when used in this part. The following definitions also apply:
</P>
<P><I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practice.
</P>
<P><I>Animal food</I> means food for animals other than man, and includes pet food, animal feed, and raw materials and ingredients.
</P>
<P><I>Bulk vehicle</I> means a tank truck, hopper truck, rail tank car, hopper car, cargo tank, portable tank, freight container, or hopper bin, or any other vehicle in which food is shipped in bulk, with the food coming into direct contact with the vehicle.
</P>
<P><I>Carrier</I> means a person who physically moves food by rail or motor vehicle in commerce within the United States. The term carrier does not include any person who transports food while operating as a parcel delivery service.
</P>
<P><I>Cross-contact</I> means the unintentional incorporation of a food allergen as defined in section 201(qq) of the Federal Food, Drug, and Cosmetic Act into food, except animal food.
</P>
<P><I>Farm</I> has the meaning given in § 1.227 of this chapter.
</P>
<P><I>Food not completely enclosed by a container</I> means any food that is placed into a container in such a manner that it is partially open to the surrounding environment. Examples of such containers include an open wooden basket or crate, an open cardboard box, a vented cardboard box with a top, or a vented plastic bag. This term does not include food transported in a bulk vehicle as defined in this subpart.
</P>
<P><I>Full-time equivalent employee</I> is a term used to represent the number of employees of a business entity for the purpose of determining whether the business is a small business. The number of full-time equivalent employees is determined by dividing the total number of hours of salary or wages paid directly to employees of the business entity and of all of its affiliates and subsidiaries by the number of hours of work in 1 year, 2,080 hours (<I>i.e.,</I> 40 hours x 52 weeks). If the result is not a whole number, round down to the next lowest whole number.
</P>
<P><I>Loader</I> means a person that loads food onto a motor or rail vehicle during transportation operations.
</P>
<P><I>Non-covered business</I> means a shipper, loader, receiver, or carrier engaged in transportation operations that has less than $500,000, as adjusted for inflation, in average annual revenues, calculated on a rolling basis, during the 3-year period preceding the applicable calendar year. For the purpose of determining an entity's 3-year average revenue threshold as adjusted for inflation, the baseline year for calculating the adjustment for inflation is 2011.
</P>
<P><I>Operating temperature</I> means a temperature sufficient to ensure that under foreseeable circumstances of temperature variation during transport, <I>e.g.,</I> seasonal conditions, refrigeration unit defrosting, multiple vehicle loading and unloading stops, the operation will meet the requirements of § 1.908(a)(3).
</P>
<P><I>Pest</I> means any objectionable animals or insects including birds, rodents, flies, and larvae.
</P>
<P><I>Receiver</I> means any person who receives food at a point in the United States after transportation, whether or not that person represents the final point of receipt for the food.
</P>
<P><I>Shipper</I> means a person, <I>e.g.,</I> the manufacturer or a freight broker, who arranges for the transportation of food in the United States by a carrier or multiple carriers sequentially.
</P>
<P><I>Small business</I> means a business employing fewer than 500 full-time equivalent employees except that for carriers by motor vehicle that are not also shippers and/or receivers, this term would mean a business subject to § 1.900(a) having less than $27,500,000 in annual receipts.
</P>
<P><I>Transportation</I> means any movement of food in by motor vehicle or rail vehicle in commerce within the United States.
</P>
<P><I>Transportation equipment</I> means equipment used in food transportation operations, <I>e.g.,</I> bulk and non-bulk containers, bins, totes, pallets, pumps, fittings, hoses, gaskets, loading systems, and unloading systems. Transportation equipment also includes a railcar not attached to a locomotive or a trailer not attached to a tractor.
</P>
<P><I>Transportation operations</I> means all activities associated with food transportation that may affect the sanitary condition of food including cleaning, inspection, maintenance, loading and unloading, and operation of vehicles and transportation equipment. Transportation operations do not include any activities associated with the transportation of food that is completely enclosed by a container except a food that requires temperature control for safety, compressed food gases, food contact substances as defined in section 409(h)(6) of the Federal Food, Drug, and Cosmetic Act, human food byproducts transported for use as animal food without further processing, or live food animals except molluscan shellfish. In addition, transportation operations do not include any transportation activities that are performed by a farm.
</P>
<P><I>Vehicle</I> means a land conveyance that is motorized, <I>e.g.,</I> a motor vehicle, or that moves on rails, <I>e.g.,</I> a railcar, which is used in transportation operations.


</P>
</DIV8>

</DIV7>


<DIV7 N="75" NODE="21:1.0.1.1.1.14.75" TYPE="SUBJGRP">
<HEAD>Vehicles and Transportation Equipment</HEAD>


<DIV8 N="§ 1.906" NODE="21:1.0.1.1.1.14.75.4" TYPE="SECTION">
<HEAD>§ 1.906   What requirements apply to vehicles and transportation equipment?</HEAD>
<P>(a) Vehicles and transportation equipment used in transportation operations must be so designed and of such material and workmanship as to be suitable and adequately cleanable for their intended use to prevent the food they transport from becoming unsafe, <I>i.e.,</I> adulterated within the meaning of section 402(a)(1), (2), and (4) of the Federal Food, Drug, and Cosmetic Act during transportation operations.
</P>
<P>(b) Vehicles and transportation equipment must be maintained in such a sanitary condition for their intended use as to prevent the food they transport from becoming unsafe during transportation operations.
</P>
<P>(c) Vehicles and transportation equipment used in transportation operations for food requiring temperature control for safety must be designed, maintained, and equipped as necessary to provide adequate temperature control to prevent the food from becoming unsafe during transportation operations.
</P>
<P>(d) Vehicles and transportation equipment must be stored in a manner that prevents it from harboring pests or becoming contaminated in any other manner that could result in food for which it will be used becoming unsafe during transportation operations.


</P>
</DIV8>

</DIV7>


<DIV7 N="76" NODE="21:1.0.1.1.1.14.76" TYPE="SUBJGRP">
<HEAD>Transportation Operations</HEAD>


<DIV8 N="§ 1.908" NODE="21:1.0.1.1.1.14.76.5" TYPE="SECTION">
<HEAD>§ 1.908   What requirements apply to transportation operations?</HEAD>
<P>(a) <I>General requirements.</I> (1) Unless stated otherwise in this section, the requirements of this section apply to all shippers, carriers, loaders, and receivers engaged in transportation operations. A person may be subject to these requirements in multiple capacities, <I>e.g.,</I> the shipper may also be the loader and the carrier, if the person also performs the functions of those respective persons as defined in this subpart. An entity subject to this subpart (shipper, loader, carrier, or receiver) may reassign, in a written agreement, its responsibilities under this subpart to another party subject to this subpart. The written agreement is subject to the records requirements of § 1.912(d).
</P>
<P>(2) Responsibility for ensuring that transportation operations are carried out in compliance with all requirements in this subpart must be assigned to competent supervisory personnel.
</P>
<P>(3) All transportation operations must be conducted under such conditions and controls necessary to prevent the food from becoming unsafe during transportation operations including:
</P>
<P>(i) Taking effective measures such as segregation, isolation, or the use of packaging to protect food from contamination by raw foods and nonfood items in the same load.
</P>
<P>(ii) Taking effective measures such as segregation, isolation, or other protective measures, such as hand washing, to protect food transported in bulk vehicles or food not completely enclosed by a container from contamination and cross-contact during transportation operations.
</P>
<P>(iii) Taking effective measures to ensure that food that requires temperature control for safety is transported under adequate temperature control.
</P>
<P>(4) The type of food, <I>e.g.,</I> animal feed, pet food, human food, and its production stage, <I>e.g.,</I> raw material, ingredient or finished food, must be considered in determining the necessary conditions and controls for the transportation operation.
</P>
<P>(5) Shippers, receivers, loaders, and carriers, which are under the ownership or operational control of a single legal entity, as an alternative to meeting the requirements of paragraphs (b), (d), and (e) of this section may conduct transportation operations in conformance with common, integrated written procedures that ensure the sanitary transportation of food consistent with the requirements of this section. The written procedures are subject to the records requirements of § 1.912(e).
</P>
<P>(6) If a shipper, loader, receiver, or carrier becomes aware of an indication of a possible material failure of temperature control or other conditions that may render the food unsafe during transportation, the food shall not be sold or otherwise distributed, and these persons must take appropriate action including, as necessary, communication with other parties to ensure that the food is not sold or otherwise distributed unless a determination is made by a qualified individual that the temperature deviation or other condition did not render the food unsafe.
</P>
<P>(b) <I>Requirements applicable to shippers engaged in transportation operations.</I> (1) Unless the shipper takes other measures in accordance with paragraph (b)(3) of this section to ensure that vehicles and equipment used in its transportation operations are in appropriate sanitary condition for the transportation of the food, <I>i.e.,</I> that will prevent the food from becoming unsafe, the shipper must specify to the carrier and, when necessary, the loader, in writing, all necessary sanitary specifications for the carrier's vehicle and transportation equipment to achieve this purpose, including any specific design specifications and cleaning procedures. One-time notification shall be sufficient unless the design requirements and cleaning procedures required for sanitary transport change based upon the type of food being transported, in which case the shipper shall so notify the carrier in writing before the shipment. The information submitted by the shipper to the carrier is subject to the records requirements in § 1.912(a).
</P>
<P>(2) Unless the shipper takes other measures in accordance with paragraph (b)(5) of this section to ensure that adequate temperature control is provided during the transportation of food that requires temperature control for safety under the conditions of shipment, a shipper of such food must specify in writing to the carrier, except a carrier who transports the food in a thermally insulated tank, and, when necessary, the loader, an operating temperature for the transportation operation including, if necessary, the pre-cooling phase. One-time notification shall be sufficient unless a factor, <I>e.g.,</I> the conditions of shipment, changes, necessitating a change in the operating temperature, in which case the shipper shall so notify the carrier in writing before the shipment. The information submitted by the shipper to the carrier is subject to the records requirements in § 1.912(a).
</P>
<P>(3) A shipper must develop and implement written procedures, subject to the records requirements of § 1.912(a), adequate to ensure that vehicles and equipment used in its transportation operations are in appropriate sanitary condition for the transportation of the food, <I>i.e.,</I> will prevent the food from becoming unsafe during the transportation operation. Measures to implement these procedures may be accomplished by the shipper or by the carrier or another party covered by this subpart under a written agreement subject to the records requirements of § 1.912(a).
</P>
<P>(4) A shipper of food transported in bulk must develop and implement written procedures, subject to the records requirements of § 1.912(a), adequate to ensure that a previous cargo does not make the food unsafe. Measures to ensure the safety of the food may be accomplished by the shipper or by the carrier or another party covered by this subpart under a written agreement subject to the records requirements of § 1.912(a).
</P>
<P>(5) The shipper of food that requires temperature control for safety under the conditions of shipment must develop and implement written procedures, subject to the records requirements of § 1.912(a), to ensure that the food is transported under adequate temperature control. Measures to ensure the safety of the food may be accomplished by the shipper or by the carrier or another party covered by this subpart under a written agreement subject to the records requirements of § 1.912(a) and must include measures equivalent to those specified for carriers under paragraphs (e)(1) through (3) of this section.
</P>
<P>(c) <I>Requirements applicable to loaders engaged in transportation operations.</I> (1) Before loading food not completely enclosed by a container onto a vehicle or into transportation equipment the loader must determine, considering, as appropriate, specifications provided by the shipper in accordance with paragraph (b)(1) of this section, that the vehicle or transportation equipment is in appropriate sanitary condition for the transport of the food, <I>e.g.,</I> it is in adequate physical condition, and free of visible evidence of pest infestation and previous cargo that could cause the food to become unsafe during transportation. This may be accomplished by any appropriate means.
</P>
<P>(2) Before loading food that requires temperature control for safety, the loader must verify, considering, as appropriate, specifications provided by the shipper in accordance with paragraph (b)(2) of this section, that each mechanically refrigerated cold storage compartment or container is adequately prepared for the transportation of such food, including that it has been properly pre-cooled, if necessary, and meets other sanitary conditions for food transportation.
</P>
<P>(d) <I>Requirements applicable to receivers engaged in transportation operations.</I> Upon receipt of food that requires temperature control for safety under the conditions of shipment, the receiver must take steps to adequately assess that the food was not subjected to significant temperature abuse, such as determining the food's temperature, the ambient temperature of the vehicle and its temperature setting, and conducting a sensory inspection, <I>e.g.,</I> for off-odors.
</P>
<P>(e) <I>Requirements applicable to carriers engaged in transportation operations.</I> When the carrier and shipper have a written agreement that the carrier is responsible, in whole or in part, for sanitary conditions during the transportation operation, the carrier is responsible for the following functions as applicable per the agreement:
</P>
<P>(1) A carrier must ensure that vehicles and transportation equipment meet the shipper's specifications and are otherwise appropriate to prevent the food from becoming unsafe during the transportation operation.
</P>
<P>(2) A carrier must, once the transportation operation is complete and if requested by the receiver, provide the operating temperature specified by the shipper in accordance with paragraph (b)(2) of this section and, if requested by the shipper or receiver, demonstrate that it has maintained temperature conditions during the transportation operation consistent with the operating temperature specified by the shipper in accordance with paragraph (b)(2) of this section. Such demonstration may be accomplished by any appropriate means agreeable to the carrier and shipper, such as the carrier presenting measurements of the ambient temperature upon loading and unloading or time/temperature data taken during the shipment.
</P>
<P>(3) Before offering a vehicle or transportation equipment with an auxiliary refrigeration unit for use for the transportation of food that requires temperature control for safety under the conditions of the shipment during transportation, a carrier must pre-cool each mechanically refrigerated cold storage compartment as specified by the shipper in accordance with paragraph (b)(2) of this section.
</P>
<P>(4) If requested by the shipper, a carrier that offers a bulk vehicle for food transportation must provide information to the shipper that identifies the previous cargo transported in the vehicle.
</P>
<P>(5) If requested by the shipper, a carrier that offers a bulk vehicle for food transportation must provide information to the shipper that describes the most recent cleaning of the bulk vehicle.
</P>
<P>(6) A carrier must develop and implement written procedures subject to the records requirements of § 1.912(b) that:
</P>
<P>(i) Specify practices for cleaning, sanitizing if necessary, and inspecting vehicles and transportation equipment that the carrier provides for use in the transportation of food to maintain the vehicles and the transportation equipment in appropriate sanitary condition as required by § 1.906(b);
</P>
<P>(ii) Describe how it will comply with the provisions for temperature control in paragraph (e)(2) of this section, and;
</P>
<P>(iii) Describe how it will comply with the provisions for the use of bulk vehicles in paragraphs (e)(4) and (5) of this section.


</P>
</DIV8>

</DIV7>


<DIV7 N="77" NODE="21:1.0.1.1.1.14.77" TYPE="SUBJGRP">
<HEAD>Training</HEAD>


<DIV8 N="§ 1.910" NODE="21:1.0.1.1.1.14.77.6" TYPE="SECTION">
<HEAD>§ 1.910   What training requirements apply to carriers engaged in transportation operations?</HEAD>
<P>(a) When the carrier and shipper have agreed in a written contract that the carrier is responsible, in whole or in part, for the sanitary conditions during transportation operations, the carrier must provide adequate training to personnel engaged in transportation operations that provides an awareness of potential food safety problems that may occur during food transportation, basic sanitary transportation practices to address those potential problems, and the responsibilities of the carrier under this part. The training must be provided upon hiring and as needed thereafter.
</P>
<P>(b) Carriers must establish and maintain records documenting the training described in paragraph (a) of this section. Such records must include the date of the training, the type of training, and the person(s) trained. These records are subject to the records requirements of § 1.912(c).


</P>
</DIV8>

</DIV7>


<DIV7 N="78" NODE="21:1.0.1.1.1.14.78" TYPE="SUBJGRP">
<HEAD>Records</HEAD>


<DIV8 N="§ 1.912" NODE="21:1.0.1.1.1.14.78.7" TYPE="SECTION">
<HEAD>§ 1.912   What record retention and other records requirements apply to shippers, receivers, loaders, and carriers engaged in transportation operations?</HEAD>
<P>(a) Shippers must retain records:
</P>
<P>(1) That demonstrate that they provide specifications and operating temperatures to carriers as required by § 1.908(b)(1) and (2) as a regular part of their transportation operations for a period of 12 months beyond the termination of the agreements with the carriers.
</P>
<P>(2) Of written agreements and the written procedures required by § 1.908(b)(3), (4), and (5), for a period of 12 months beyond when the agreements and procedures are in use in their transportation operations.
</P>
<P>(b) Carriers must retain records of the written procedures required by § 1.908(e)(6) for a period of 12 months beyond when the agreements and procedures are in use in their transportation operations.
</P>
<P>(c) Carriers must retain training records required by § 1.910(b) for a period of 12 months beyond when the person identified in any such records stops performing the duties for which the training was provided.
</P>
<P>(d) Any person subject to this subpart must retain any other written agreements assigning tasks in compliance with this subpart for a period of 12 months beyond the termination of the agreements.
</P>
<P>(e) Shippers, receivers, loaders, and carriers, which operate under the ownership or control of a single legal entity in accordance with the provisions of § 1.908(a)(5), must retain records of the written procedures for a period of 12 months beyond when the procedures are in use in their transportation operations.
</P>
<P>(f) Shippers, receivers, loaders, and carriers must make all records required by this subpart available to a duly authorized individual promptly upon oral or written request.
</P>
<P>(g) All records required by this subpart must be kept as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records.
</P>
<P>(h) Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.
</P>
<P>(i) Except for the written procedures required by § 1.908(e)(6)(i), offsite storage of records is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. The written procedures required by § 1.908(e)(6)(i) must remain onsite as long as the procedures are in use in transportation operations. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(j) All records required by this subpart are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>

</DIV7>


<DIV7 N="79" NODE="21:1.0.1.1.1.14.79" TYPE="SUBJGRP">
<HEAD>Waivers</HEAD>


<DIV8 N="§ 1.914" NODE="21:1.0.1.1.1.14.79.8" TYPE="SECTION">
<HEAD>§ 1.914   Under what circumstances will we waive a requirement of this subpart?</HEAD>
<P>We will waive any requirement of this subpart with respect to any class of persons, vehicles, food, or nonfood products, when we determine that:
</P>
<P>(a) The waiver will not result in the transportation of food under conditions that would be unsafe for human or animal health; and
</P>
<P>(b) The waiver will not be contrary to the public interest.


</P>
</DIV8>


<DIV8 N="§ 1.916" NODE="21:1.0.1.1.1.14.79.9" TYPE="SECTION">
<HEAD>§ 1.916   When will we consider whether to waive a requirement of this subpart?</HEAD>
<P>We will consider whether to waive a requirement of this subpart on our own initiative or on the petition submitted under § 10.30 of this chapter by any person who is subject to the requirements of this subpart with respect to any class of persons, vehicles, food, or nonfood products.


</P>
</DIV8>


<DIV8 N="§ 1.918" NODE="21:1.0.1.1.1.14.79.10" TYPE="SECTION">
<HEAD>§ 1.918   What must be included in the Statement of Grounds in a petition requesting a waiver?</HEAD>
<P>In addition to the requirements set forth in § 10.30 of this chapter, the Statement of Grounds in a petition requesting a waiver must:
</P>
<P>(a) Describe with particularity the waiver requested, including the persons, vehicles, food, or nonfood product(s) to which the waiver would apply and the requirement(s) of this subpart to which the waiver would apply; and
</P>
<P>(b) Present information demonstrating that the waiver will not result in the transportation of food under conditions that would be unsafe for human or animal health and will not be contrary to the public interest.


</P>
</DIV8>


<DIV8 N="§ 1.920" NODE="21:1.0.1.1.1.14.79.11" TYPE="SECTION">
<HEAD>§ 1.920   What information submitted in a petition requesting a waiver or submitted in comments on such a petition is publicly available?</HEAD>
<P>We will presume that information submitted in a petition requesting a waiver and comments submitted on such a petition does not contain information exempt from public disclosure under part 20 of this chapter and would be made public as part of the docket associated with this request.


</P>
</DIV8>


<DIV8 N="§ 1.922" NODE="21:1.0.1.1.1.14.79.12" TYPE="SECTION">
<HEAD>§ 1.922   Who will respond to a petition requesting a waiver?</HEAD>
<P>The Director or Deputy Directors of the Center for Food Safety and Applied Nutrition (CFSAN) or the Center for Veterinary Medicine (CVM), or the Director, Office of Compliance, CFSAN, or the Director, Office of Surveillance and Compliance, CVM, will respond to a petition requesting a waiver.


</P>
</DIV8>


<DIV8 N="§ 1.924" NODE="21:1.0.1.1.1.14.79.13" TYPE="SECTION">
<HEAD>§ 1.924   What process applies to a petition requesting a waiver?</HEAD>
<P>(a) In general, the procedures set forth in § 10.30 of this chapter govern our response to a petition requesting a waiver.
</P>
<P>(b) Under § 10.30(h)(3) of this chapter, we will publish a notice in the <E T="04">Federal Register,</E> requesting information and views on a filed petition, including information and views from persons who could be affected by the waiver if the petition were to be granted.
</P>
<P>(c) Under § 10.30(e)(3) of this chapter, we will respond to the petitioner in writing.
</P>
<P>(1) If we grant the petition, either in whole or in part, we will publish a notice in the <E T="04">Federal Register</E> setting forth any waiver and the reasons for such waiver.
</P>
<P>(2) If we deny the petition (including partial denials), our written response to the petitioner will explain the reason(s) for the denial.
</P>
<P>(d) We will make readily accessible to the public, and periodically update, a list of filed petitions requesting waivers, including the status of each petition (for example, pending, granted, or denied).


</P>
</DIV8>


<DIV8 N="§ 1.926" NODE="21:1.0.1.1.1.14.79.14" TYPE="SECTION">
<HEAD>§ 1.926   Under what circumstances may we deny a petition requesting a waiver?</HEAD>
<P>We may deny a petition requesting a waiver if the petition does not provide the information required under § 1.918 (including the requirements of § 10.30 of this chapter), or if we determine that the waiver could result in the transportation of food under conditions that would be unsafe for human or animal health, or that the waiver could be contrary to the public interest.


</P>
</DIV8>


<DIV8 N="§ 1.928" NODE="21:1.0.1.1.1.14.79.15" TYPE="SECTION">
<HEAD>§ 1.928   What process will we follow when waiving a requirement of this subpart on our own initiative?</HEAD>
<P>If we, on our own initiative, determine that a waiver is appropriate, we will publish a notice in the <E T="04">Federal Register</E> setting forth the waiver and the reasons for such waiver.


</P>
</DIV8>


<DIV8 N="§ 1.930" NODE="21:1.0.1.1.1.14.79.16" TYPE="SECTION">
<HEAD>§ 1.930   When will a waiver that we grant become effective?</HEAD>
<P>Any waiver that we grant will become effective on the date that notice of the waiver is published in the <E T="04">Federal Register</E>.


</P>
</DIV8>


<DIV8 N="§ 1.932" NODE="21:1.0.1.1.1.14.79.17" TYPE="SECTION">
<HEAD>§ 1.932   Under what circumstances may we modify or revoke a waiver?</HEAD>
<P>We may modify or revoke a waiver if we determine that the waiver could result in the transportation of food under conditions that would be unsafe for human or animal health or that the waiver could be contrary to the public interest.


</P>
</DIV8>


<DIV8 N="§ 1.934" NODE="21:1.0.1.1.1.14.79.18" TYPE="SECTION">
<HEAD>§ 1.934   What procedures apply if we determine that a waiver should be modified or revoked?</HEAD>
<P>(a) We will provide the following notifications:
</P>
<P>(1) We will notify the entity that initially requested the waiver, in writing at the address identified in its petition, if we determine that a waiver granted in response to its petition should be modified or revoked.
</P>
<P>(2) We will publish a notice of our determination that a waiver should be modified or revoked in the <E T="04">Federal Register.</E> This notice will establish a public docket so that interested parties may submit written submissions on our determination.
</P>
<P>(b) We will consider timely written submissions submitted to the public docket from interested parties.
</P>
<P>(c) We will publish a notice of our decision in the <E T="04">Federal Register.</E> The effective date of the decision will be the date of publication of the notice.


</P>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="P" NODE="21:1.0.1.1.1.15" TYPE="SUBPART">
<HEAD>Subpart P [Reserved]</HEAD>

</DIV6>


<DIV6 N="Q" NODE="21:1.0.1.1.1.16" TYPE="SUBPART">
<HEAD>Subpart Q—Administrative Detention of Drugs Intended for Human or Animal Use</HEAD>


<DIV8 N="§ 1.980" NODE="21:1.0.1.1.1.16.80.1" TYPE="SECTION">
<HEAD>§ 1.980   Administrative detention of drugs.</HEAD>
<P>(a) <I>General.</I> This section sets forth the procedures for detention of drugs believed to be adulterated or misbranded. Administrative detention is intended to protect the public by preventing distribution or use of drugs encountered during inspections that may be adulterated or misbranded, until the Food and Drug Administration (FDA) has had time to consider what action it should take concerning the drugs, and to initiate legal action, if appropriate. Drugs that FDA orders detained may not be used, moved, altered, or tampered with in any manner by any person during the detention period, except as authorized under paragraph (h) of this section, until FDA terminates the detention order under paragraph (j) of this section, or the detention period expires, whichever occurs first.
</P>
<P>(b) <I>Criteria for ordering detention.</I> Administrative detention of drugs may be ordered in accordance with this section when an authorized FDA representative, during an inspection under section 704 of the Federal Food, Drug, and Cosmetic Act, has reason to believe that a drug, as defined in section 201(g) of the Federal Food, Drug, and Cosmetic Act, is adulterated or misbranded.
</P>
<P/>
<P>(c) <I>Detention period.</I> The detention is to be for a reasonable period that may not exceed 20 calendar days after the detention order is issued, unless the FDA Division Director in whose division the drugs are located determines that a greater period is required to seize the drugs, to institute injunction proceedings, or to evaluate the need for legal action, in which case the Division Director may authorize detention for 10 additional calendar days. The additional 10-calendar-day detention period may be ordered at the time the detention order is issued or at any time thereafter. The entire detention period may not exceed 30 calendar days, except when the detention period is extended under paragraph (g)(6) of this section. An authorized FDA representative may, in accordance with paragraph (j) of this section, terminate a detention before the expiration of the detention period.
</P>
<P>(d) <I>Issuance of detention order.</I> (1) The detention order must be issued in writing, in the form of a detention notice, signed by the authorized FDA representative who has reason to believe that the drugs are adulterated or misbranded, and issued to the owner, operator, or agent in charge of the place where the drugs are located. If the owner or the user of the drugs is different from the owner, operator, or agent in charge of the place where the drugs are detained, a copy of the detention order must be provided to the owner or user of the drugs if the owner's or user's identity can be readily determined.
</P>
<P>(2) If detention of drugs in a vehicle or other carrier is ordered, a copy of the detention order must be provided to the shipper of record and the owner of the vehicle or other carrier, if their identities can be readily determined.
</P>
<P>(3) The detention order must include the following information:
</P>
<P>(i) A statement that the drugs identified in the order are detained for the period shown;
</P>
<P>(ii) A brief, general statement of the reasons for the detention;
</P>
<P>(iii) The location of the drugs;
</P>
<P>(iv) A statement that these drugs are not to be used, moved, altered, or tampered with in any manner during that period, except as permitted under paragraph (h) of this section, without the written permission of an authorized FDA representative;
</P>
<P>(v) Identification of the detained drugs;
</P>
<P>(vi) The detention order number;
</P>
<P>(vii) The date and hour of the detention order;
</P>
<P>(viii) The period of the detention;
</P>
<P>(ix) The text of section 304(g) of the Federal Food, Drug, and Cosmetic Act and paragraphs (g)(1) and (g)(2) of this section;
</P>
<P>(x) A statement that any informal hearing on an appeal of a detention order must be conducted as a regulatory hearing under part 16 of this chapter, with certain exceptions described in paragraph (g)(3) of this section; and
</P>
<P> 
</P>
<P>(xi) The mailing address, telephone number, and name of the FDA Division Director.
</P>
<P>(e) <I>Approval of detention order.</I> A detention order, before issuance, must be approved by the FDA Division Director in whose division the drugs are located. If prior written approval is not feasible, prior oral approval must be obtained and confirmed by written memorandum within FDA as soon as possible.
</P>
<P>(f) <I>Labeling or marking a detained drug.</I> An FDA representative issuing a detention order under paragraph (d) of this section must label or mark the drugs with official FDA tags that include the following information:
</P>
<P>(1) A statement that the drugs are detained by the U.S. Government in accordance with section 304(g) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 334(g)).
</P>
<P>(2) A statement that the drugs must not be used, moved, altered, or tampered with in any manner for the period shown, without the written permission of an authorized FDA representative, except as authorized in paragraph (h) of this section.
</P>
<P>(3) A statement that the violation of a detention order or the removal or alteration of the tag is punishable by fine or imprisonment or both (section 303 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 333)).
</P>
<P>(4) The detention order number, the date and hour of the detention order, the detention period, and the name of the FDA representative who issued the detention order.
</P>
<P>(g) <I>Appeal of a detention order.</I> (1) A person who would be entitled to claim the drugs, if seized, may appeal a detention order. Any appeal must be submitted in writing to the FDA Division Director in whose division the drugs are located within 5 working days of receipt of a detention order. If the appeal includes a request for an informal hearing, as defined in section 201(x) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321(x)), the appellant must request either that a hearing be held within 5 working days after the appeal is filed or that the hearing be held at a later date, which must not be later than 20 calendar days after receipt of a detention order.
</P>
<P>(2) The appellant of a detention order must state the ownership or proprietary interest the appellant has in the detained drugs. If the detained drugs are located at a place other than an establishment owned or operated by the appellant, the appellant must include documents showing that the appellant would have legitimate authority to claim the drugs if seized.
</P>
<P>(3) Any informal hearing on an appeal of a detention order must be conducted as a regulatory hearing under regulation in accordance with part 16 of this chapter, except that:
</P>
<P>(i) The detention order under paragraph (d) of this section, rather than the notice under § 16.22(a) of this chapter, provides notice of opportunity for a hearing under this section and is part of the administrative record of the regulatory hearing under § 16.80(a) of this chapter;
</P>
<P>(ii) A request for a hearing under this section should be addressed to the FDA Division Director;
</P>
<P>(iii) The last sentence of § 16.24(e) of this chapter, stating that a hearing may not be required to be held at a time less than 2 working days after receipt of the request for a hearing, does not apply to a hearing under this section;
</P>
<P>(iv) Paragraph (g)(4) of this section, rather than § 16.42(a) of this chapter, describes the FDA employees who preside at hearings under this section.
</P>
<P>(4) The presiding officer of a regulatory hearing on an appeal of a detention order, who also must decide the appeal, must be an Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director who is permitted by § 16.42(a) of this chapter to preside over the hearing.
</P>
<P>(5) If the appellant requests a regulatory hearing and requests that the hearing be held within 5 working days after the appeal is filed, the presiding officer must, within 5 working days, hold the hearing and render a decision affirming or revoking the detention.
</P>
<P>(6) If the appellant requests a regulatory hearing and requests that the hearing be held at a date later than within 5 working days after the appeal is filed, but not later than 20 calendar days after receipt of a detention order, the presiding officer must hold the hearing at a date agreed upon by FDA and the appellant. The presiding officer must decide whether to affirm or revoke the detention within 5 working days after the conclusion of the hearing. The detention period extends to the date of the decision even if the 5-working-day period for making the decision extends beyond the otherwise applicable 20-calendar-day or 30-calendar-day detention period.
</P>
<P>(7) If the appellant appeals the detention order but does not request a regulatory hearing, the presiding officer must render a decision on the appeal, affirming or revoking the detention within 5 working days after the filing of the appeal.
</P>
<P>(8) If the presiding officer affirms a detention order, the drugs continue to be detained until FDA terminates the detention under paragraph (j) of this section or the detention period expires, whichever occurs first.
</P>
<P>(9) If the presiding officer revokes a detention order, FDA must terminate the detention under paragraph (j) of this section.
</P>
<P>(h) <I>Movement of detained drugs.</I> (1) Except as provided in this paragraph, no person may move detained drugs within or from the place where they have been ordered detained until FDA terminates the detention under paragraph (j) of this section or the detention period expires, whichever occurs first.
</P>
<P>(2) If detained drugs are not in final form for shipment, the manufacturer may move them within the establishment where they are detained to complete the work needed to put them in final form. As soon as the drugs are moved for the purpose in the preceding sentence, the individual responsible for their movement must orally notify the FDA representative who issued the detention order, or another responsible division office official, of the movement of the drugs. As soon as the drugs are put in final form, they must be segregated from other drugs, and the individual responsible for their movement must orally notify the FDA representative who issued the detention order, or another responsible division office official, of their new location. The drugs put in final form must not be moved further without FDA approval.
</P>
<P>(3) The FDA representative who issued the detention order, or another responsible division office official, may approve, in writing, the movement of detained drugs for any of the following purposes:
</P>
<P>(i) To prevent interference with an establishment's operations or harm to the drugs;
</P>
<P>(ii) To destroy the drugs;
</P>
<P>(iii) To bring the drugs into compliance;
</P>
<P>(iv) For any other purpose that the FDA representative who issued the detention order, or other responsible division office official, believes is appropriate in the case.
</P>
<P>(4) If an FDA representative approves the movement of detained drugs under paragraph (h)(3) of this section, the detained drugs must remain segregated from other drugs and the person responsible for their movement must immediately orally notify the official who approved the movement of the drugs, or another responsible FDA division office official, of the new location of the detained drugs.
</P>
<P>(5) Unless otherwise permitted by the FDA representative who is notified of, or who approves, the movement of drugs under this paragraph, the required tags must accompany the drugs during and after movement and must remain with the drugs until FDA terminates the detention or the detention period expires, whichever occurs first.
</P>
<P>(i) <I>Actions involving adulterated or misbranded drugs.</I> If FDA determines that the detained drugs, including any that have been put in final form, are adulterated or misbranded, or both, it may initiate legal action against the drugs or the responsible individuals, or both, or request that the drugs be destroyed or otherwise brought into compliance with the Federal Food, Drug, and Cosmetic Act under FDA's supervision.
</P>
<P>(j) <I>Detention termination.</I> If FDA decides to terminate a detention or when the detention period expires, whichever occurs first, an FDA representative authorized to terminate a detention will issue a detention termination notice releasing the drugs to any person who received the original detention order or that person's representative and will remove, or authorize in writing the removal of, the required labels or tags.
</P>
<P>(k) <I>Recordkeeping requirements.</I> (1) After issuance of a detention order under paragraph (d) of this section, the owner, operator, or agent in charge of any factory, warehouse, other establishment, or consulting laboratory where detained drugs are manufactured, processed, packed, or held, must have, or establish, and maintain adequate records relating to how the detained drugs may have become adulterated or misbranded, records on any distribution of the drugs before and after the detention period, records on the correlation of any in-process detained drugs that are put in final form under paragraph (h) of this section to the completed drugs, records of any changes in, or processing of, the drugs permitted under the detention order, and records of any other movement under paragraph (h) of this section. Records required under this paragraph must be provided to FDA on request for review and copying. Any FDA request for access to records required under this paragraph must be made at a reasonable time, must state the reason or purpose for the request, and must identify to the fullest extent practicable the information or type of information sought in the records to which access is requested.
</P>
<P>(2) Records required under this paragraph must be maintained for a maximum period of 2 years after the issuance of the detention order or for such other shorter period as FDA directs. When FDA terminates the detention or when the detention period expires, whichever occurs first, FDA will advise all persons required under this paragraph to keep records concerning that detention whether further recordkeeping is required for the remainder of the 2-year, or shorter, period. FDA ordinarily will not require further recordkeeping if the Agency determines that the drugs are not adulterated or misbranded or that recordkeeping is not necessary to protect the public health, unless the records are required under other regulations in this chapter (e.g., the good manufacturing practice regulation in part 211 of this chapter).
</P>
<CITA TYPE="N">[79 FR 30719, May 29, 2014, as amended at 82 FR 14144, Mar. 17, 2017; 85 FR 16551, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="R" NODE="21:1.0.1.1.1.17" TYPE="SUBPART">
<HEAD>Subpart R—Laboratory Accreditation for Analyses of Foods</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>86 FR 68817, Dec. 3, 2021; 87 FR 5660, Feb. 2, 2022, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="80" NODE="21:1.0.1.1.1.17.80" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.1101" NODE="21:1.0.1.1.1.17.80.1" TYPE="SECTION">
<HEAD>§ 1.1101   What documents are incorporated by reference in this subpart</HEAD>
<P>(a) Certain material is incorporated by reference into this subpart with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved material is available for inspection at the Food and Drug Administration's Dockets Management Staff, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, and is available from the source listed elsewhere in this section. It is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, email <I>fr.inspection@nara.gov</I> or go to <I>https://www.archives.gov/federal-register/cfr/ibr-locations.html.</I>
</P>
<P>(b) International Organization for Standardization (ISO), Chemin de Blandonnet 8, CP 401, 1214 Vernier, Geneva, Switzerland; Telephone 41 22 749 01 11, <I>https://www.iso.org/home.html.</I>
</P>
<P>(1) ISO/IEC 17011:2017(E), Conformity assessment—Requirements for accreditation bodies accrediting conformity assessment bodies, Second edition, November 2017, IBR approved for §§ 1.1113(a) and (c), 1.1114(b), 1.1120(c), 1.1131(a).
</P>
<P>(2) ISO/IEC 17025:2017(E), General requirements for the competence of testing and calibration laboratories, Third edition, November 2017, IBR approved for §§ 1.1120(c), 1.1121(a), 1.1138(a), 1.1139(b) and (c), 1.1141(a), 1.1152(a) and (d), 1.1153(c), and 1.1161(a).




</P>
</DIV8>


<DIV8 N="§ 1.1102" NODE="21:1.0.1.1.1.17.80.2" TYPE="SECTION">
<HEAD>§ 1.1102   What definitions apply to this subpart?</HEAD>
<P>The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this subpart, unless otherwise specified. For the purposes of this subpart, the following definitions also apply:
</P>
<P><I>Analyst</I> means an individual who analyzes samples.
</P>
<P><I>Corrective action</I> means an action taken by an accreditation body or laboratory to investigate and eliminate the cause of a deficiency so that it does not recur.
</P>
<P><I>Directed food laboratory order</I> means an order issued by FDA under § 1.1108 requiring food testing to be conducted under this subpart by or on behalf of an owner or consignee.
</P>
<P><I>Food</I> has the meaning given in section 201(f) of the Federal Food, Drug, and Cosmetic Act, except that food does not include pesticides (as defined in 7 U.S.C. 136(u)).
</P>
<P><I>Food testing</I> and <I>testing of food</I> means the analysis of food product samples or environmental samples.
</P>
<P><I>Laboratory accreditation for analyses of foods (LAAF)-accreditation</I> means a determination by a recognized accreditation body that a laboratory meets the applicable requirements of this subpart to conduct food testing under this subpart using one or more methods of analysis.
</P>
<P><I>LAAF-accredited laboratory</I> means a laboratory that a recognized accreditation body has determined meets the applicable requirements of this subpart and has been LAAF-accredited to conduct food testing under this subpart using one or more methods of analysis.
</P>
<P><I>Owner or consignee</I> means any person with an ownership or consignment interest in the food product or environment that is the subject of food testing conducted under § 1.1107(a).
</P>
<P><I>Recognition</I> means a determination by FDA that an accreditation body meets the applicable requirements of this subpart and is authorized to LAAF-accredit laboratories under this subpart.
</P>
<P><I>Recognized accreditation body</I> means an accreditation body that FDA has determined meets the applicable requirements of this subpart and is authorized to LAAF-accredit laboratories under this subpart.
</P>
<P><I>Representative sample</I> means a sample that accurately, to a statistically acceptable degree, represents the characteristics and qualities of the food product or environment from which the sample was collected.
</P>
<P><I>Sampler</I> means an individual who collects samples.
</P>
<P><I>Sampling firm</I> means an entity that provides sampling services.
</P>
<P><I>Scope of LAAF-accreditation</I> refers to the methods of analysis for which the laboratory is LAAF-accredited.
</P>
<P><I>Street address</I> means the full physical address, including the country. For purposes of this rule, a post office box number alone is insufficient; however, a post office box number may be provided in addition to the street address.




</P>
</DIV8>


<DIV8 N="§ 1.1103" NODE="21:1.0.1.1.1.17.80.3" TYPE="SECTION">
<HEAD>§ 1.1103   Who is subject to this subpart?</HEAD>
<P>(a) <I>Accreditation bodies.</I> An accreditation body is subject to this subpart if it has been or is seeking to be recognized by FDA to LAAF-accredit laboratories to conduct food testing under this subpart.
</P>
<P>(b) <I>Laboratories.</I> A laboratory is subject to this subpart if it has been or is seeking to be LAAF-accredited by a recognized accreditation body to conduct food testing under this subpart.
</P>
<P>(c) <I>Owners and consignees.</I> An owner or consignee is subject to this subpart if it is required to use a LAAF-accredited laboratory to conduct food testing under this subpart.


</P>
</DIV8>

</DIV7>


<DIV7 N="81" NODE="21:1.0.1.1.1.17.81" TYPE="SUBJGRP">
<HEAD>General Requirements</HEAD>


<DIV8 N="§ 1.1107" NODE="21:1.0.1.1.1.17.81.4" TYPE="SECTION">
<HEAD>§ 1.1107   When must food testing be conducted under this subpart?</HEAD>
<P>(a) Food testing must be conducted under this subpart whenever such testing is conducted by or on behalf of an owner or consignee:
</P>
<P>(1) In response to explicit testing requirements that address an identified or suspected food safety problem, which are contained in the following provisions:
</P>
<P>(i) <I>Sprouts.</I> Section 112.146(a), (c), and (d) of this chapter;
</P>
<P>(ii) <I>Shell eggs.</I> Sections 118.4(a)(2)(iii), 118.5(a)(2)(ii) and (b)(2)(ii), and 118.6(a)(2) and (e) of this chapter; and
</P>
<P>(iii) <I>Bottled drinking water.</I> Section 129.35(a)(3)(i) of this chapter (for the requirement to test five samples from the same sampling site that originally tested positive for <I>Escherichia coli</I>);
</P>
<P>(2) As required by FDA in a directed food laboratory order issued under § 1.1108;
</P>
<P>(3) To address an identified or suspected food safety problem and presented to FDA as part of evidence for a hearing under section 423(c) of the Federal Food, Drug, and Cosmetic Act prior to the issuance of a mandatory food recall order, as part of a corrective action plan under section 415(b)(3)(A) of the Federal Food, Drug, and Cosmetic Act submitted after an order suspending the registration of a food facility, or as part of evidence submitted for an appeal of an administrative detention order under section 304(h)(4)(A) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(4) In support of admission of an article of food under section 801(a) of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(5) To support removal from an import alert through successful consecutive testing.
</P>
<P>(b) When food testing is conducted under paragraph (a) of this section, analysis of samples must be conducted by a laboratory that is LAAF-accredited for the appropriate analytical method by a recognized accreditation body under this subpart.
</P>
<P>(c) Food testing conducted on articles of food offered for import into the United States under section 801(a) of the Federal Food, Drug, and Cosmetic Act pursuant to paragraph (a)(4) or (a)(5) of this section may only be conducted after the articles offered for import have arrived in the United States unless the owner or consignee has written approval from FDA that a sample taken prior to arrival is or would be a representative sample of the article offered for import into the United States.




</P>
</DIV8>


<DIV8 N="§ 1.1108" NODE="21:1.0.1.1.1.17.81.5" TYPE="SECTION">
<HEAD>§ 1.1108   When and how will FDA issue a directed food laboratory order?</HEAD>
<P>(a) FDA may require the owner or consignee to conduct food testing, or to have food testing conducted on their behalf, under this subpart to address an identified or suspected food safety problem, as FDA deems appropriate.
</P>
<P>(b) The directed food laboratory order will specify the food product or environment to be tested; whether the food testing may be conducted using a LAAF-accredited laboratory that is owned, operated, or controlled by the owner or consignee; the timeframe in which the food testing must be conducted; and the manner of the food testing, such as the methods that must be used.
</P>
<P>(c) The directed food laboratory order will contain all the elements required by § 16.22(a) of this chapter and will thereby constitute the notice of an opportunity for hearing under part 16 of this chapter. An affected owner or consignee may request a regulatory hearing on a directed food laboratory order pursuant to § 1.1174.




</P>
</DIV8>


<DIV8 N="§ 1.1109" NODE="21:1.0.1.1.1.17.81.6" TYPE="SECTION">
<HEAD>§ 1.1109   How will FDA make information about recognized accreditation bodies and LAAF-accredited laboratories available to the public?</HEAD>
<P>FDA will place on its website a publicly available registry listing of:
</P>
<P>(a) Recognized accreditation bodies, including for each: the name, contact information, and duration of recognition of the recognized accreditation body;
</P>
<P>(b) Accreditation bodies that have a change in recognition, including for each: the name of the accreditation body, the specific change in recognition (<I>i.e.,</I> probation, revocation of recognition, denial of renewal of recognition, relinquishment of recognition, or expiration of recognition) and the effective date of the change;
</P>
<P>(c) LAAF-accredited laboratories, including for each: the name, contact information, and scope of LAAF-accreditation, and the name and contact information of the recognized accreditation body that has LAAF-accredited the laboratory; and
</P>
<P>(d) Laboratories that have a change in LAAF-accreditation, including for each: the name of the laboratory, the specific change in LAAF-accreditation (<I>i.e.,</I> suspension, reduction of scope, or withdrawal of LAAF-accreditation by the recognized accreditation body, probation or disqualification by FDA, or relinquishment of LAAF-accreditation), and the effective date of the change.




</P>
</DIV8>


<DIV8 N="§ 1.1110" NODE="21:1.0.1.1.1.17.81.7" TYPE="SECTION">
<HEAD>§ 1.1110   What are the general requirements for submitting information to FDA under this subpart?</HEAD>
<P>(a) All applications, reports, notifications, and records submitted to FDA under this subpart must be submitted electronically and in English unless otherwise specified. If FDA requests inspection or submission of records that are maintained in any language other than English, the recognized accreditation body or LAAF-accredited laboratory must provide an English translation within a reasonable time.
</P>
<P>(b) A program applicant must provide any translation and interpretation services needed by FDA during the processing of the application, including during any onsite assessments of the applicant by FDA.


</P>
</DIV8>

</DIV7>


<DIV7 N="82" NODE="21:1.0.1.1.1.17.82" TYPE="SUBJGRP">
<HEAD>FDA Recognition of Accreditation Bodies</HEAD>


<DIV8 N="§ 1.1113" NODE="21:1.0.1.1.1.17.82.8" TYPE="SECTION">
<HEAD>§ 1.1113   What are the eligibility requirements for a recognized accreditation body?</HEAD>
<P>A recognized accreditation body or an accreditation body seeking recognition must meet all of the following requirements:
</P>
<P>(a) Demonstrates compliance with ISO/IEC 17011:2017(E) (incorporated by reference, see § 1.1101).
</P>
<P>(b) Demonstrates that it is a full member of the International Laboratory Accreditation Cooperative (ILAC).
</P>
<P>(c) Demonstrates that it is a signatory to the ILAC Mutual Recognition Arrangement (MRA) that has demonstrated competence to ISO/IEC 17011:2017(E) with a scope of “Testing: ISO/IEC 17025.”
</P>
<P>(d) Will comply with all additional requirements for recognized accreditation bodies under this subpart while recognized.




</P>
</DIV8>


<DIV8 N="§ 1.1114" NODE="21:1.0.1.1.1.17.82.9" TYPE="SECTION">
<HEAD>§ 1.1114   How does an accreditation body apply to FDA for recognition or renewal of recognition?</HEAD>
<P>(a) <I>Application for recognition or renewal of recognition.</I> An accreditation body seeking initial recognition or renewal of recognition must submit an application to FDA demonstrating that it meets the eligibility requirements in § 1.1113.
</P>
<P>(b) <I>Documentation of conformance with requirements.</I> The accreditation body must submit documentation of conformance with ISO/IEC 17011:2017(E) (incorporated by reference, see § 1.1101) and separate documentation of ILAC membership and ILAC MRA signatory status demonstrating competence to ISO/IEC 17011:2017(E) with a scope of “Testing: ISO/IEC 17025,” in meeting the requirements of § 1.1113(a) through (c). The accreditation body also must submit documentation of its compliance with § 1.1113(d).
</P>
<P>(c) <I>Signature.</I> An application for recognition or renewal of recognition must be signed in the manner designated by FDA by an individual authorized to act on behalf of the applicant for purposes of seeking recognition or renewal of recognition.




</P>
</DIV8>


<DIV8 N="§ 1.1115" NODE="21:1.0.1.1.1.17.82.10" TYPE="SECTION">
<HEAD>§ 1.1115   How will FDA evaluate applications for recognition and renewal of recognition?</HEAD>
<P>(a) <I>Review of application for recognition or renewal of recognition.</I> FDA will review an accreditation body's application for recognition or renewal of recognition for completeness and notify the applicant of any insufficiencies. FDA generally will review accreditation body applications for recognition or renewal of recognition in the order in which completed applications are received; however, FDA may prioritize the review of specific applications to meet program needs.
</P>
<P>(b) <I>Evaluation of application for recognition or renewal of recognition.</I> FDA will evaluate a complete application for recognition or renewal of recognition to determine whether the applicant meets the requirements for recognition. Such evaluation may include an onsite evaluation of the accreditation body. If FDA does not reach a final decision on an application for renewal of recognition before an accreditation body's recognition expires, FDA may extend the existing term of recognition for a specified period of time or until FDA reaches a final decision on the application for renewal of recognition.
</P>
<P>(c) <I>Grant of recognition.</I> FDA will notify the applicant that its application for recognition or renewal of recognition has been approved and will include any conditions associated with the recognition.
</P>
<P>(d) <I>Duration of recognition.</I> FDA may grant recognition of an accreditation body for a period not to exceed 5 years from the date of recognition, except under the circumstances described in paragraph (b) of this section.
</P>
<P>(e) <I>Denial of application for recognition or renewal of recognition.</I> FDA will notify the applicant that its application for recognition or renewal of recognition has been denied and will state the basis for such denial and describe the procedures for requesting reconsideration of the application under § 1.1171.
</P>
<P>(f) <I>Notice of records custodian after denial of an application for renewal of recognition.</I> Within 10 business days of the date of FDA's issuance of a denial of an application for renewal of recognition, the applicant must provide the name and contact information of the custodian who will maintain required records and make them available to FDA under § 1.1124. The contact information must include an email address for the records custodian and the street address where the records required under § 1.1124 will be located.
</P>
<P>(g) <I>FDA notice to LAAF-accredited laboratories.</I> FDA will promptly notify all laboratories LAAF-accredited by the accreditation body whose application for renewal of recognition was denied, informing them of such denial.
</P>
<P>(h) <I>Public notice of denial of an application for renewal of recognition of an accreditation body.</I> FDA will provide public notice on the website described in § 1.1109 of the issuance of a denial of an application for renewal of recognition and will include the date of the issuance of such denial.




</P>
</DIV8>


<DIV8 N="§ 1.1116" NODE="21:1.0.1.1.1.17.82.11" TYPE="SECTION">
<HEAD>§ 1.1116   What must a recognized accreditation body do to voluntarily relinquish or not renew its recognition?</HEAD>
<P>(a) <I>Notice to FDA of intent to relinquish or not to renew recognition.</I> At least 60 calendar days before voluntarily relinquishing its recognition or before allowing its recognition to expire without seeking renewal, a recognized accreditation body must notify FDA of its intention to leave the program, specifying the date on which the relinquishment or expiration will occur. The recognized accreditation body must provide the name and contact information of the custodian who will maintain and make available to FDA the records required by §  1.1124 after the date of relinquishment or the date recognition expires, as applicable. The contact information must include an email address for the records custodian and the street address where the records required under §  1.1124 will be located.
</P>
<P>(b) <I>Notice to LAAF-accredited laboratories of intent to relinquish or not to renew recognition.</I> At least 60 calendar days before voluntarily relinquishing its recognition or before allowing its recognition to expire without seeking renewal, a recognized accreditation body must notify the laboratories it LAAF accredits of its intention to leave the program, specifying the date on which relinquishment or expiration will occur.
</P>
<P>(c) <I>Public notice of voluntary relinquishment or expiration of recognition.</I> FDA will provide notice on the website described in §  1.1109 of the voluntary relinquishment or expiration of recognition of an accreditation body.




</P>
</DIV8>


<DIV8 N="§ 1.1117" NODE="21:1.0.1.1.1.17.82.12" TYPE="SECTION">
<HEAD>§ 1.1117   How may an accreditation body request reinstatement of recognition?</HEAD>
<P>(a) <I>Application following revocation of recognition.</I> An accreditation body that has had its recognition revoked by FDA (as described in § 1.1131) may seek reinstatement by submitting a new application for recognition under §  1.1114. The accreditation body must also submit evidence to FDA with its application to demonstrate that the issues resulting in revocation of recognition have been resolved, including evidence addressing the cause or condition of the grounds for revocation of recognition. The evidence also must identify measures that have been implemented to help ensure that such cause or condition is unlikely to recur.
</P>
<P>(b) <I>Application following relinquishment or expiration of recognition.</I> An accreditation body that previously relinquished its recognition or allowed its recognition to expire (as described in § 1.1116) may seek reinstatement by submitting a new application for recognition under §  1.1114.


</P>
</DIV8>

</DIV7>


<DIV7 N="83" NODE="21:1.0.1.1.1.17.83" TYPE="SUBJGRP">
<HEAD>Requirements for Recognized Accreditation Bodies</HEAD>


<DIV8 N="§ 1.1119" NODE="21:1.0.1.1.1.17.83.13" TYPE="SECTION">
<HEAD>§ 1.1119   What are the conflict of interest requirements for a recognized accreditation body?</HEAD>
<P>(a) In addition to meeting the impartiality and conflict of interest requirements of § 1.1113(a), a recognized accreditation body must:
</P>
<P>(1) Ensure that the recognized accreditation body (and its officers, employees, or other agents involved in LAAF-accreditation activities) does not own or have a financial interest in, manage, or otherwise control any laboratory (or any affiliate, parent, or subsidiary) it LAAF-accredits, subject to the exceptions in paragraphs (c) and (d) of this section; and
</P>
<P>(2) Prohibit, subject to the exceptions in paragraph (e) of this section, officers, employees, or other agents involved in LAAF-accreditation activities of the recognized accreditation body from accepting any money, gift, gratuity, or other item of value from any laboratory the recognized accreditation body LAAF-accredits or assesses for LAAF-accreditation.
</P>
<P>(b) The financial interests of any children younger than 18 years of age or a spouse of a recognized accreditation body's officers, employees, and other agents involved in LAAF-accreditation activities are considered the financial interests of such officers, employees, and other agents involved in LAAF-accreditation activities.
</P>
<P>(c) An accreditation body (and its officers, employees, or other agents involved in LAAF-accreditation activities) may have an interest in a publicly traded or publicly available investment fund (<I>e.g.,</I> a mutual fund), or a widely held pension or similar fund if the accreditation body (and its officers, employees, or other agents involved in LAAF-accreditation activities) neither exercises control nor has the ability to exercise control over the financial interests held in the fund.
</P>
<P>(d) A recognized accreditation body's agent that is a contract assessor will be permitted to own or have a financial interest in, manage, or otherwise control a LAAF-accredited laboratory if all of the following circumstances apply:
</P>
<P>(1) The contract assessor's primary occupation is owning or having a financial interest in, managing, or otherwise controlling a LAAF-accredited laboratory;
</P>
<P>(2) The assessor contracts with the recognized accreditation body to provide assessment services on an intermittent or part-time basis;
</P>
<P>(3) The contract assessor does not assess the LAAF-accredited laboratory that the assessor owns or has a financial interest in, manages, or otherwise controls; and
</P>
<P>(4) The contract assessor and the recognized accreditation body inform any laboratory that the contract assessor may assess or reassess for LAAF-accreditation that the contract assessor owns or has a financial interest in, manages, or otherwise controls a LAAF-accredited laboratory. The laboratory seeking LAAF-accreditation assessment or reassessment must acknowledge that the contract assessor owns or has a financial interest in, manages, or otherwise controls a LAAF-accredited laboratory and be provided the option to be assessed by a different representative of the recognized accreditation body.
</P>
<P>(e) The prohibited items of value specified in paragraph (a)(2) of this section do not include:
</P>
<P>(1) Money representing payment of fees for LAAF-accreditation services or reimbursement of direct costs associated with an onsite assessment or reassessment of the laboratory; or
</P>
<P>(2) Meal of de minimis value provided during the course of an assessment or reassessment and on the premises where the assessment or reassessment is conducted, if necessary for the efficient conduct of the assessment or reassessment.




</P>
</DIV8>


<DIV8 N="§ 1.1120" NODE="21:1.0.1.1.1.17.83.14" TYPE="SECTION">
<HEAD>§ 1.1120   How must a recognized accreditation body assess laboratories seeking LAAF-accreditation and oversee LAAF-accredited laboratories?</HEAD>
<P>(a) A recognized accreditation body must conduct an initial assessment of a laboratory seeking LAAF-accreditation in accordance with the requirements of this subpart, to determine whether the laboratory meets the requirements of § 1.1138.
</P>
<P>(b) Subject to the exception in paragraph (c) of this section, the initial assessment must be conducted onsite, although certain assessment activities may be conducted remotely if it will not aid the assessment to conduct them onsite.
</P>
<P>(c) If, within the previous 2 years, the recognized accreditation body conducted an onsite assessment of the laboratory in accordance with ISO/IEC 17011:2017(E) (incorporated by reference, see § 1.1101) to assess whether the laboratory meets the requirements of ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101), then the initial assessment under this section:
</P>
<P>(1) May be conducted remotely, and
</P>
<P>(2) Need only address whether the laboratory meets the requirements of § 1.1138(a)(2) and (3) and (b).
</P>
<P>(d) A recognized accreditation body must oversee the performance of a laboratory it LAAF-accredits in accordance with the requirements of § 1.1113(a), except as otherwise provided by this subpart, to determine whether the LAAF-accredited laboratory continues to meet the applicable requirements of this subpart.
</P>
<P>(e) A recognized accreditation body must conduct a reassessment of a LAAF-accredited laboratory in accordance with this subpart at least every 2 years. Such reassessment must be conducted onsite, although certain reassessment activities may be conducted remotely if it will not aid in the reassessment to conduct the activities onsite.
</P>
<P>(f) If the recognized accreditation body conducted the initial assessment of the LAAF-accredited laboratory remotely in accordance with paragraph (c) of this section, the recognized accreditation body must conduct its first reassessment of the LAAF-accredited laboratory no later than 2 years after the recognized accreditation body last conducted an onsite assessment of the laboratory.
</P>
<P>(g) The reassessment at the end of the LAAF-accredited laboratory's ISO/IEC 17025:2017-accreditation cycle, which the recognized accreditation body must conduct in accordance with this subpart, must be conducted onsite, although certain reassessment activities may be conducted remotely if it will not aid the reassessment to conduct them onsite.
</P>
<P>(h) Any assessments or reassessments conducted by a recognized accreditation body in addition to the assessments or reassessments referred to in paragraphs (a), (e), and (g) of this section may be conducted remotely if it will not aid the assessment or reassessment to conduct it onsite.




</P>
</DIV8>


<DIV8 N="§ 1.1121" NODE="21:1.0.1.1.1.17.83.15" TYPE="SECTION">
<HEAD>§ 1.1121   When must a recognized accreditation body require corrective action, suspend a LAAF-accredited laboratory, or reduce the scope of or withdraw the LAAF-accreditation of a laboratory?</HEAD>
<P>(a) <I>Corrective action.</I> A recognized accreditation body may require corrective action using the procedures described by ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101) section 8.7 to address any deficiencies identified while assessing and overseeing a LAAF-accredited laboratory.
</P>
<P>(1) The recognized accreditation body must notify the LAAF-accredited laboratory of all deficiencies requiring corrective action and will either specify a deadline to implement corrective action or will require the LAAF-accredited laboratory to submit a corrective action plan and timeframe for implementation to the recognized accreditation body for approval.
</P>
<P>(2) The LAAF-accredited laboratory must implement appropriate corrective action under ISO/IEC 17025:2017(E) section 8.7, and submit the results of the corrective action to the recognized accreditation body.
</P>
<P>(3) The recognized accreditation body will review the corrective action and will notify the LAAF-accredited laboratory whether the corrective action is acceptable.
</P>
<P>(b) <I>Suspension.</I> If a recognized accreditation body determines that a laboratory it LAAF-accredits has not effectively implemented corrective action or otherwise fails to address deficiencies identified, the recognized accreditation body may temporarily suspend the LAAF-accredited laboratory for one or more LAAF-accredited methods, and require corrective action under paragraph (a) of this section.
</P>
<P>(1) The recognized accreditation body must notify the LAAF-accredited laboratory of the grounds for the suspension, the LAAF-accredited methods subject to the suspension, and all deficiencies that must be addressed via the process described in paragraph (a) of this section.
</P>
<P>(2) The recognized accreditation body must notify FDA of the suspension under this section in accordance with the requirements of § 1.1123(d)(5). FDA will provide notice of the LAAF-accredited laboratory's suspension on the website described in § 1.1109.
</P>
<P>(3) The recognized accreditation body will review the corrective action required under paragraph (b) of this section and will notify the LAAF-accredited laboratory whether the corrective action is acceptable.
</P>
<P>(4) A LAAF-accredited laboratory shall remain suspended until it demonstrates to the recognized accreditation body's satisfaction that the LAAF-accredited laboratory has successfully implemented appropriate corrective action.
</P>
<P>(5) If the recognized accreditation body determines that a LAAF-accredited laboratory on suspension has failed to implement appropriate corrective action or otherwise fails to address deficiencies identified, the recognized accreditation body may reduce the scope of or withdraw the LAAF-accreditation of the laboratory under paragraph (c) of this section.
</P>
<P>(c) <I>Reduction of scope or withdrawal of LAAF-accreditation.</I> A recognized accreditation body must reduce the scope of or withdraw the LAAF-accreditation of a laboratory it LAAF-accredits when the laboratory substantially fails to comply with this subpart. When only certain methods within the laboratory's scope of LAAF-accreditation are affected by the noncompliance, the recognized accreditation body may reduce the scope of the laboratory's LAAF-accreditation for only those affected methods. If all methods are affected, the recognized accreditation body must withdraw the laboratory's LAAF-accreditation.
</P>
<P>(d) <I>Procedures for reduction of scope or withdrawal of LAAF-accreditation.</I> (1) The recognized accreditation body must notify the laboratory of any reduction of scope or withdrawal of LAAF-accreditation, including:
</P>
<P>(i) The grounds for the reduction of scope or withdrawal of LAAF-accreditation;
</P>
<P>(ii) The method(s) to which the reduction of scope applies;
</P>
<P>(iii) The procedures for appealing the reduction of scope or withdrawal of LAAF-accreditation as described in § 1.1122; and
</P>
<P>(iv) The date the reduction of scope or withdrawal of LAAF-accreditation is effective.
</P>
<P>(2) The recognized accreditation body must notify FDA of the reduction of scope or withdrawal of LAAF-accreditation under this section in accordance with the requirements in § 1.1123(d)(4). FDA will provide notice of the reduction of scope or withdrawal of the laboratory's LAAF-accreditation on the website described in § 1.1109.
</P>
<P>(e) <I>Records request associated with suspension, reduction of scope, or withdrawal of LAAF-accreditation.</I> To assist the recognized accreditation body in determining whether a suspension, reduction of scope, or withdrawal of LAAF-accreditation is warranted under this section, the recognized accreditation body may require the submission of records that the LAAF-accredited laboratory is required to maintain under § 1.1154.
</P>
<P>(f) <I>Consequences of suspension, reduction of scope, or withdrawal of LAAF-accreditation.</I> (1) A LAAF-accredited laboratory may not conduct food testing under this subpart using suspended methods.
</P>
<P>(2) If the recognized accreditation body withdraws the laboratory's LAAF-accreditation, the laboratory is immediately ineligible to conduct any food testing under this subpart. If the recognized accreditation body reduces the laboratory's scope of LAAF-accreditation, the laboratory is immediately ineligible to use the methods to which the reduction of scope applies to conduct food testing under this subpart.




</P>
</DIV8>


<DIV8 N="§ 1.1122" NODE="21:1.0.1.1.1.17.83.16" TYPE="SECTION">
<HEAD>§ 1.1122   What procedures must a recognized accreditation body provide for appeals of decisions to suspend, reduce the scope of, withdraw, or deny LAAF-accreditation?</HEAD>
<P>A recognized accreditation body must consider a laboratory's appeal regarding a decision to suspend, reduce the scope of, withdraw, or deny LAAF-accreditation in accordance with the requirements of § 1.1113(a). Appeals must be reviewed and decided by a competent person(s) free from bias or prejudice who has not participated in the LAAF-accreditation decision and is not the subordinate of a person who participated in the LAAF-accreditation decision. For the purposes of appeals, the competent person(s) may be external to the recognized accreditation body.




</P>
</DIV8>


<DIV8 N="§ 1.1123" NODE="21:1.0.1.1.1.17.83.17" TYPE="SECTION">
<HEAD>§ 1.1123   What reports, notifications, and documentation must a recognized accreditation body submit to FDA?</HEAD>
<P>(a) <I>General requirements.</I> All reports and notifications required by this section must include:
</P>
<P>(1) The name, street address, telephone number, and email address of the recognized accreditation body associated with the report or notification, and the name of an appropriate point of contact for the recognized accreditation body, and
</P>
<P>(2) If the report or notification concerns a LAAF-accredited laboratory, the name, street address, telephone number, and email address of the LAAF-accredited laboratory, and the name of an appropriate point of contact for the LAAF-accredited laboratory.
</P>
<P>(b) <I>Internal audit reports.</I> A recognized accreditation body must submit to FDA a report of the results of the internal audit conducted pursuant to § 1.1125 within 45 calendar days of completing the audit. The audit report must include:
</P>
<P>(1) A description of the internal audit conducted;
</P>
<P>(2) A description of any identified deficiencies;
</P>
<P>(3) A description of any corrective action taken or planned, including the timeline for such corrective action; and
</P>
<P>(4) A statement disclosing the extent to which the internal audit was conducted by personnel different from those who perform the activity or activities that were audited.
</P>
<P>(c) <I>Changes affecting recognition.</I> A recognized accreditation body must notify FDA within 48 hours when the recognized accreditation body is aware of a change that would affect the recognition of such accreditation body, and the notification must include:
</P>
<P>(1) A description of the change, and
</P>
<P>(2) If the change is one made by the recognized accreditation body, an explanation of the purpose of the change.
</P>
<P>(d) <I>Changes in LAAF-accreditation.</I> A recognized accreditation body must notify FDA and submit a certificate reflecting the scope of accreditation within 48 hours when any of the following occur:
</P>
<P>(1) The recognized accreditation body grants or extends LAAF-accreditation of a laboratory, and the notification must include:
</P>
<P>(i) The scope of LAAF-accreditation requested by the laboratory,
</P>
<P>(ii) The scope of LAAF-accreditation granted, and
</P>
<P>(iii) The effective date of the grant or extension;
</P>
<P>(2) The recognized accreditation body denies LAAF-accreditation of a laboratory, and the notification must include:
</P>
<P>(i) The scope of LAAF-accreditation requested by the laboratory,
</P>
<P>(ii) The scope of LAAF-accreditation denied, and
</P>
<P>(iii) The grounds for the denial;
</P>
<P>(3) The recognized accreditation body receives notice that a laboratory it LAAF-accredits intends to relinquish its LAAF-accreditation and the laboratory has not provided notice to FDA 60 calendar days prior to relinquishment as required under § 1.1140. The recognized accreditation body's notification must include:
</P>
<P>(i) The scope of LAAF-accreditation to which the relinquishment applies, as applicable, and
</P>
<P>(ii) The effective date of the relinquishment;
</P>
<P>(4) The recognized accreditation body reduces the scope of or withdraws the LAAF-accreditation of a laboratory, and the notification must include:
</P>
<P>(i) The scope of LAAF-accreditation to which the reduction applies,
</P>
<P>(ii) The grounds for the reduction of scope or withdrawal, and
</P>
<P>(iii) The effective date of the reduction of scope or withdrawal;
</P>
<P>(5) The recognized accreditation body suspends or lifts the suspension of a LAAF-accredited laboratory, and the notification must include:
</P>
<P>(i) The scope of LAAF-accreditation to which the suspension applies,
</P>
<P>(ii) The grounds for the suspension or for lifting the suspension, and
</P>
<P>(iii) The effective date of the suspension or date the suspension is lifted.
</P>
<P>(e) <I>Laboratory fraud.</I> A recognized accreditation body must notify FDA within 48 hours if the recognized accreditation body knows that a laboratory it LAAF-accredits has committed fraud or submitted material false statements to FDA, and the notification must include:
</P>
<P>(1) A description of the basis for the recognized accreditation body's knowledge of the fraud or material false statements,
</P>
<P>(2) A description of the fraud or material false statements, and
</P>
<P>(3) The action(s) taken by the recognized accreditation body with respect to such LAAF-accredited laboratory.




</P>
</DIV8>


<DIV8 N="§ 1.1124" NODE="21:1.0.1.1.1.17.83.18" TYPE="SECTION">
<HEAD>§ 1.1124   What are the records requirements for a recognized accreditation body?</HEAD>
<P>(a) In addition to meeting the requirements of § 1.1113(a) related to records, a recognized accreditation body must maintain, for 5 years after the date of creation of the records, records created while it is recognized demonstrating its compliance with this subpart, including records relating to:
</P>
<P>(1) Applications for LAAF-accreditation;
</P>
<P>(2) Assessments, reassessments, and decisions to grant, extend the scope of, renew, deny, reduce the scope of, or withdraw LAAF-accreditation or to suspend or lift the suspension of a LAAF-accredited laboratory;
</P>
<P>(3) Appeals of suspensions, denials, reductions of scope of, and withdrawals of LAAF-accreditation, final decisions on such appeals, and the bases for such final decisions;
</P>
<P>(4) Its oversight of laboratories it has LAAF-accredited;
</P>
<P>(5) Its oversight of its own performance, including all records related to internal audits, complaints, and corrective actions;
</P>
<P>(6) Any reports or notifications required to be submitted to FDA under § 1.1123, including any supporting information;
</P>
<P>(7) Records of fee payments and reimbursement of direct costs; and
</P>
<P>(8) Any documents demonstrating compliance with the requirements for assessment activities by contract assessors with certain financial interests described in § 1.1119(d).
</P>
<P>(b) A recognized accreditation body must make the records it is required to maintain by paragraph (a) of this section available for inspection and copying or for electronic submission upon written request of an authorized officer or employee of FDA. If FDA requests records for inspection and copying, the recognized accreditation body must make such records promptly available at the physical location of the recognized accreditation body or at another reasonably accessible location. If FDA requests electronic submission, the records must be submitted within 10 business days of the request.
</P>
<P>(c) A recognized accreditation body must not prevent or interfere with FDA's access to the records the LAAF-accredited laboratories it LAAF-accredits are required to maintain under § 1.1154.




</P>
</DIV8>


<DIV8 N="§ 1.1125" NODE="21:1.0.1.1.1.17.83.19" TYPE="SECTION">
<HEAD>§ 1.1125   What are the internal audit requirements for a recognized accreditation body?</HEAD>
<P>As part of the internal audit a recognized accreditation body is required to conduct pursuant to § 1.1113(a), the recognized accreditation body must audit its compliance with the requirements of § 1.1113(d).


</P>
</DIV8>

</DIV7>


<DIV7 N="84" NODE="21:1.0.1.1.1.17.84" TYPE="SUBJGRP">
<HEAD>FDA Oversight of Recognized Accreditation Bodies</HEAD>


<DIV8 N="§ 1.1130" NODE="21:1.0.1.1.1.17.84.20" TYPE="SECTION">
<HEAD>§ 1.1130   How will FDA oversee recognized accreditation bodies?</HEAD>
<P>(a) FDA will evaluate each recognized accreditation body to determine its compliance with the applicable requirements of this subpart no later than:
</P>
<P>(1) Year 4 of a 5-year recognition period; or
</P>
<P>(2) The midpoint of a recognition period less than 5 years.
</P>
<P>(b) An FDA evaluation of a recognized accreditation body may include review of records, an onsite evaluation of the accreditation body, and onsite reviews of one or more LAAF-accredited laboratories the recognized accreditation body LAAF-accredits, with or without the recognized accreditation body present. Certain evaluation activities may be conducted remotely if it will not aid in the evaluation to conduct them onsite.
</P>
<P>(c) FDA may conduct additional evaluations of a recognized accreditation body at any time to determine whether the recognized accreditation body complies with the applicable requirements of this subpart.




</P>
</DIV8>


<DIV8 N="§ 1.1131" NODE="21:1.0.1.1.1.17.84.21" TYPE="SECTION">
<HEAD>§ 1.1131   When will FDA require corrective action, put a recognized accreditation body on probation, or revoke the recognition of an accreditation body?</HEAD>
<P>(a) <I>Corrective action.</I> FDA may require corrective action to address any deficiencies identified while evaluating a recognized accreditation body under this subpart.
</P>
<P>(1) FDA will notify the recognized accreditation body of all deficiencies requiring corrective action and will either specify a deadline to implement corrective action or will require the recognized accreditation body to submit a corrective action plan and timeframe for implementation to FDA for approval.
</P>
<P>(2) The recognized accreditation body must handle FDA's notification as a complaint under ISO/IEC 17011:2017(E) (incorporated by reference, see § 1.1101) section 7.12, implement appropriate corrective action under ISO/IEC 17011:2017(E) section 9.5, and submit both the results of the complaint investigation and subsequent corrective action to FDA.
</P>
<P>(3) FDA will review the corrective action and will notify the recognized accreditation body whether the corrective action is acceptable.
</P>
<P>(b) <I>Probation.</I> If FDA determines that a recognized accreditation body has not effectively implemented corrective action or otherwise fails to address deficiencies identified, FDA may put the recognized accreditation body on probation and require corrective action under paragraph (a) of this section.
</P>
<P>(1) FDA will notify the recognized accreditation body of the grounds for the probation and all deficiencies requiring corrective action via the process described in paragraph (a) of this section.
</P>
<P>(2) FDA will notify all laboratories LAAF-accredited by the recognized accreditation body that the recognized accreditation body is on probation and will provide notice of the probation on the website described in § 1.1109.
</P>
<P>(3) FDA will review the corrective action and will notify the recognized accreditation body whether the corrective action is acceptable.
</P>
<P>(4) A recognized accreditation body shall remain on probation until the recognized accreditation body demonstrates to FDA's satisfaction that it has successfully implemented appropriate corrective action.
</P>
<P>(5) If FDA determines that a recognized accreditation body on probation has failed to implement appropriate corrective action or otherwise fails to address deficiencies identified, FDA may revoke recognition of the recognized accreditation body under paragraph (c) of this section.
</P>
<P>(c) <I>Revocation of recognition.</I> FDA will revoke the recognition of an accreditation body if it fails to meet the requirements of this subpart, if FDA determines the accreditation body has committed fraud or submitted material false statements to FDA, or if FDA determines that a recognized accreditation body on probation has failed to implement appropriate corrective action or otherwise fails to address deficiencies identified.
</P>
<P>(d) <I>Revocation of recognition procedures.</I> (1) FDA will issue a notice of revocation of recognition to the recognized accreditation body that will include the grounds for revocation, the date on which revocation is effective, the procedures for requesting a regulatory hearing on the revocation under § 1.1173, and the procedures for requesting reinstatement of recognition under § 1.1117.
</P>
<P>(2) FDA will notify all laboratories LAAF-accredited by the recognized accreditation body that recognition has been revoked and will provide notice of the revocation of recognition of an accreditation body on the website described in §  1.1109.
</P>
<P>(3) Within 10 business days of the date of issuance of revocation, the accreditation body must provide the name and contact information of the custodian who will maintain records and make them available to FDA as required by § 1.1124. The contact information must include an email address for the records custodian and the street address where the records required by § 1.1124 will be located.
</P>
<P>(e) <I>Effect of probation or revocation of recognition on the accreditation body.</I> (1) A recognized accreditation body that is put on probation by FDA must continue to oversee laboratories that it has LAAF-accredited under this subpart and may continue to LAAF-accredit laboratories under § 1.1120.
</P>
<P>(2) An accreditation body that has had its recognition revoked by FDA may not LAAF-accredit laboratories under this subpart or continue to oversee the laboratories it has previously LAAF-accredited while the accreditation body is not recognized.
</P>
<CITA TYPE="N">[86 FR 68817, Dec. 3, 2021; 87 FR 5660, Feb. 2, 2022]


</CITA>
</DIV8>

</DIV7>


<DIV7 N="85" NODE="21:1.0.1.1.1.17.85" TYPE="SUBJGRP">
<HEAD>LAAF-Accreditation of Laboratories</HEAD>


<DIV8 N="§ 1.1138" NODE="21:1.0.1.1.1.17.85.22" TYPE="SECTION">
<HEAD>§ 1.1138   What are the eligibility requirements for a LAAF-accredited laboratory?</HEAD>
<P>(a) A laboratory that is LAAF-accredited or seeking LAAF-accreditation must demonstrate it is capable of conducting each method of food testing for which it is or will be LAAF-accredited by meeting all of the following requirements:
</P>
<P>(1) For each method, the laboratory is accredited by a recognized accreditation body to ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101).
</P>
<P>(2)(i) Except as provided in paragraph (a)(2)(ii) of this section, the laboratory has successfully passed a proficiency test provided by a competent proficiency testing organization within the last 12 months for each method within the scope of LAAF-accreditation.
</P>
<P>(ii) If the laboratory determines there is no proficiency testing program available or practicable for a method, it may use a comparison program. A laboratory must request approval from the recognized accreditation body regarding the determination prior to using a comparison program in lieu of an annual proficiency test. The laboratory is required to demonstrate competency through participation in the comparison program.
</P>
<P>(iii) A laboratory must submit all proficiency test and comparison program results, regardless of outcome, to the recognized accreditation body within 30 calendar days of receipt.
</P>
<P>(3) The laboratory ensures that its procedures for monitoring the validity of the results of testing it conducts under this subpart include the use of reference materials or quality control samples with each batch of samples it tests under this subpart.
</P>
<P>(b) Will comply with all additional requirements for LAAF-accredited laboratories under this subpart while LAAF-accredited.




</P>
</DIV8>


<DIV8 N="§ 1.1139" NODE="21:1.0.1.1.1.17.85.23" TYPE="SECTION">
<HEAD>§ 1.1139   How does a laboratory apply for LAAF-accreditation or extend its scope of LAAF-accreditation?</HEAD>
<P>(a) <I>Application for LAAF-accreditation.</I> A laboratory seeking LAAF-accreditation or extension of its scope of LAAF-accreditation must submit its application for LAAF-accreditation to a recognized accreditation body identified on the website described in § 1.1109. The recognized accreditation body will review and assess the application in accordance with the requirements of this subpart. If the laboratory seeking LAAF-accreditation had its LAAF-accreditation withdrawn or one or more methods within its scope of LAAF-accreditation reduced by a recognized accreditation body or has been previously disqualified by FDA, the laboratory must meet the additional requirements specified by § 1.1142(a).
</P>
<P>(b) <I>Documentation of conformance with ISO/IEC 17025:2017(E).</I> The laboratory may use documentation of conformance with ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101), as applicable and supplemented as necessary, in meeting the applicable requirements of this subpart.
</P>
<P>(c) <I>Duration of accreditation.</I> If a LAAF-accredited laboratory maintains compliance with all requirements of this subpart, including accreditation to ISO/IEC 17025:2017(E), the laboratory's LAAF-accreditation will not end until reduced in scope, withdrawn, relinquished, or the laboratory is disqualified, under this subpart.




</P>
</DIV8>


<DIV8 N="§ 1.1140" NODE="21:1.0.1.1.1.17.85.24" TYPE="SECTION">
<HEAD>§ 1.1140   What must a LAAF-accredited laboratory do to voluntarily relinquish its LAAF-accreditation?</HEAD>
<P>(a) <I>Notice to FDA and the recognized accreditation body of intent to relinquish.</I> A LAAF-accredited laboratory must notify FDA and its recognized accreditation body at least 60 calendar days before voluntarily relinquishing LAAF-accreditation or any method within the scope of LAAF-accreditation. The notice must include the date on which relinquishment will occur. If the laboratory will relinquish all methods within its scope of LAAF-accreditation, the notification must also include the name and contact information of the custodian who will maintain the records required by § 1.1154 after the date of relinquishment. The contact information for the records custodian must include an email address and the street address where the records required by § 1.1154 will be located.
</P>
<P>(b) <I>Public notice of voluntary relinquishment of accreditation.</I> FDA will provide notice on the website described in § 1.1109 of the voluntary relinquishment of LAAF-accreditation of a laboratory.




</P>
</DIV8>


<DIV8 N="§ 1.1141" NODE="21:1.0.1.1.1.17.85.25" TYPE="SECTION">
<HEAD>§ 1.1141   What is the effect on a LAAF-accredited laboratory if its recognized accreditation body is no longer recognized by FDA?</HEAD>
<P>If a recognized accreditation body has its application for renewal of recognition denied, relinquishes its recognition or allows its recognition to expire, or has its recognition revoked, any laboratory LAAF-accredited by the accreditation body must take either the actions in paragraph (a) of this section or the action in paragraph (b) of this section no later than 30 calendar days after receiving the notice to the LAAF-accredited laboratory required under § 1.1115(g), § 1.1116(b), or § 1.1131(d)(2):
</P>
<P>(a)(1) The LAAF-accredited laboratory must submit to FDA documentation of the LAAF-accredited laboratory's most recent internal audit, required under § 1.1154(a)(5), documentation showing compliance with the conflict of interest requirements in § 1.1147, and documentation of the most recent proficiency test or comparison program result for each test method within the laboratory's scope of LAAF-accreditation, to show compliance with § 1.1138(a)(2); and
</P>
<P>(2) The laboratory must become LAAF-accredited by another recognized accreditation body before the laboratory's ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101) accreditation lapses or not later than 1 year after the LAAF-accredited laboratory receives the applicable notice under § 1.1115(g), § 1.1116(b), or § 1.1131(d)(2), whichever is sooner.
</P>
<P>(b) The LAAF-accredited laboratory initiates relinquishment of its LAAF-accreditation under § 1.1140, with the relinquishment to occur within 90 calendar days.




</P>
</DIV8>


<DIV8 N="§ 1.1142" NODE="21:1.0.1.1.1.17.85.26" TYPE="SECTION">
<HEAD>§ 1.1142   How does a laboratory request reinstatement of LAAF-accreditation?</HEAD>
<P>(a) <I>Application following reduction of scope or withdrawal of LAAF-accreditation by a recognized accreditation body or disqualification by FDA.</I> A laboratory that has had any methods within its scope of LAAF-accreditation reduced or has had its LAAF-accreditation withdrawn by a recognized accreditation body or that has been disqualified by FDA may seek reinstatement of LAAF-accreditation by submitting a new application for LAAF-accreditation to a recognized accreditation body under § 1.1139. The laboratory must also:
</P>
<P>(1) Notify FDA prior to submitting a new application for LAAF-accreditation to the recognized accreditation body, including in the notification the name of the laboratory, contact information for the laboratory, the name of the recognized accreditation body to which the laboratory will be submitting the application, and the date that the laboratory expects to submit the new application for LAAF-accreditation; and
</P>
<P>(2) Demonstrate, to the satisfaction of the recognized accreditation body to which it is submitting the new application, that the grounds for the reduction of scope or withdrawal of LAAF-accreditation or disqualification have been resolved and that the laboratory has implemented measures to prevent such grounds from recurring.
</P>
<P>(b) <I>Application following voluntary relinquishment of LAAF-accreditation.</I> A laboratory that voluntarily relinquished any methods within the scope of its LAAF-accreditation pursuant to § 1.1140, may seek reaccreditation by submitting a new application for LAAF-accreditation to a recognized accreditation body under § 1.1139.


</P>
</DIV8>

</DIV7>


<DIV7 N="86" NODE="21:1.0.1.1.1.17.86" TYPE="SUBJGRP">
<HEAD>Requirements for LAAF-Accredited Laboratories</HEAD>


<DIV8 N="§ 1.1147" NODE="21:1.0.1.1.1.17.86.27" TYPE="SECTION">
<HEAD>§ 1.1147   What are the impartiality and conflict of interest requirements for a LAAF-accredited laboratory?</HEAD>
<P>(a) In addition to the impartiality and conflict of interest requirements in § 1.1138(a)(1), a LAAF-accredited laboratory must, subject to the exceptions in paragraph (b) of this section, prohibit the LAAF-accredited laboratory's employees, contractors, and agents involved in food testing under this subpart and related activities from accepting any money, gift, gratuity, or other item of value from the owner or consignee of the food that is being tested or will be tested by the LAAF-accredited laboratory.
</P>
<P>(b) The prohibited items of value in paragraph (a) of this section do not include:
</P>
<P>(1) Payment of fees for food testing under this subpart and related services;
</P>
<P>(2) Reimbursement of direct costs associated with the food testing by the LAAF-accredited laboratory; and
</P>
<P>(3) With respect to a LAAF-accredited laboratory that is owned by the owner or consignee of the food that is or will be tested, payment of the officer's, employee's, contractor's, or agent's compensation in the normal course of business.
</P>
<P>(c) The LAAF-accredited laboratory must require the owner's or consignee's payment to the LAAF-accredited laboratory of fees for food testing services and reimbursement of direct costs associated with food testing to be independent of the outcome of the test results.




</P>
</DIV8>


<DIV8 N="§ 1.1149" NODE="21:1.0.1.1.1.17.86.28" TYPE="SECTION">
<HEAD>§ 1.1149   What oversight standards apply to sampling?</HEAD>
<P>(a) <I>Documents.</I> Before analyzing a sample, the LAAF-accredited laboratory must develop (if it collected the sample) or obtain (if another firm collected the sample) the following information to be submitted with test results (see § 1.1152(c)):
</P>
<P>(1) Written documentation of the sampler's applicable qualifications by training and experience. A LAAF-accredited laboratory only needs to develop or obtain documentation of a sampler's qualifications the first time that sampler collects a sample for the LAAF-accredited laboratory under this subpart. If a LAAF-accredited laboratory has previously submitted the sampler's qualifications to FDA under § 1.1152(c), the LAAF-accredited laboratory may refer to its previously submitted qualifications.
</P>
<P>(2) The written sampling plan used to conduct the sampling. The written sampling plan must identify the sampler and sampling firm and must list factors that will be controlled to ensure the sampling does not impact the validity of the subsequent analytical testing, including controlling for the representational nature of the sample; and
</P>
<P>(3) A written sample collection report for each sample collected. The written sample collection report must include:
</P>
<P>(i) The product code of the food product (if product is being sampled) or the location and a description of the environment (if environment is being sampled);
</P>
<P>(ii) The date of the sampling;
</P>
<P>(iii) The lot number, size, identity, and quantity of the sample;
</P>
<P>(iv) Documentation of sample collection procedures and any sample preparation techniques; and
</P>
<P>(v) Documentation of the chain of custody of the sample and of measures taken to ensure the validity of the subsequent analytical testing, including controlling for the representational nature of the sample.
</P>
<P>(b) <I>Potential consequences.</I> If any of the requirements in paragraph (a) of this section is not met, FDA may consider the analysis of the sample to be invalid.
</P>
<P>(c) <I>Advance notice of sampling.</I> (1) If FDA determines that sampling conducted may materially differ from the sampling documented in the associated sampling plan or sample collection report, or if FDA determines that the sampling otherwise may have been improper, FDA may require the LAAF-accredited laboratory that analyzed the associated sample, and other LAAF-accredited laboratories that have analyzed samples previously collected by the sampling firm, to obtain from the sampling firm, and submit, or require the sampling firm to submit, an advance notice of sampling. The advance notice of sampling must be submitted to FDA at least 48 hours before each of the next 10 occasions that the sampling firm will collect a sample that the LAAF-accredited laboratory will analyze under this subpart.
</P>
<P>(2) FDA may, as appropriate:
</P>
<P>(i) Specify that the requirement applies to samples collected by a particular sampler;
</P>
<P>(ii) Specify the type of food product or environment that requires advance notice of sampling under this subpart;
</P>
<P>(iii) Determine that an amount of time other than 48 hours in advance is required, from a minimum of 24 hours up to 7 business days in advance;
</P>
<P>(iv) Determine that a number of occasions other than 10 is required, from a minimum of 1 occasion to a maximum of 20 occasions;
</P>
<P>(v) Notify affected LAAF-accredited laboratories that submission of additional notices of sampling are not required; and
</P>
<P>(vi) Notify the owner or consignee that the advance notice applies to sampling for food testing being conducted on their behalf.
</P>
<P>(3) The advance notice of sampling must contain:
</P>
<P>(i) A unique identification for the advance notice of sampling;
</P>
<P>(ii) The name of the LAAF-accredited laboratory that will conduct analysis of the sample;
</P>
<P>(iii) The name and street address of the sampling firm that will conduct the sampling;
</P>
<P>(iv) A primary contact (name and phone number) for the sampling firm;
</P>
<P>(v) The reason why the food product or environment will be sampled;
</P>
<P>(vi) The location of the food product or environment that will be sampled, including sufficient information to identify the food product or environment to be sampled;
</P>
<P>(vii) As applicable, the U.S. Customs and Border Protection entry and line number;
</P>
<P>(viii) The product code of the food product (if product is being sampled) or the location and a description of the environment (if environment is being sampled); and
</P>
<P>(ix) The date and approximate time the sampling will begin.




</P>
</DIV8>


<DIV8 N="§ 1.1150" NODE="21:1.0.1.1.1.17.86.29" TYPE="SECTION">
<HEAD>§ 1.1150   What are the requirements for analysis of samples by a LAAF-accredited laboratory?</HEAD>
<P>In addition to the sample analysis requirements of § 1.1138(a):
</P>
<P>(a) The analysis must be conducted on either the sample received from the sampling firm or, if appropriate, on a representative sample of the sample received from the sampling firm.
</P>
<P>(b) The analyst must:
</P>
<P>(1) Be qualified by appropriate education, training, and/or experience to conduct the analysis;
</P>
<P>(2) Have appropriately demonstrated their ability to perform the method properly in the specific context of the food testing to be conducted; and
</P>
<P>(3) Be in compliance with the conflict of interest requirements of §§ 1.1138(a) and 1.1147.
</P>
<P>(c) The method used to conduct the food testing must meet the requirements of § 1.1151.
</P>
<P>(d) The LAAF-accredited laboratory must document the testing information and test results to the extent necessary to account for all information that is required to be included in a full analytical report (<I>see</I> § 1.1152(d)).




</P>
</DIV8>


<DIV8 N="§ 1.1151" NODE="21:1.0.1.1.1.17.86.30" TYPE="SECTION">
<HEAD>§ 1.1151   What requirements apply to the methods of analysis a LAAF-accredited laboratory uses to conduct food testing under this subpart?</HEAD>
<P>In addition to the requirements of § 1.1138(a), a LAAF-accredited laboratory must meet the following requirements:
</P>
<P>(a) The method of analysis used to conduct food testing under this subpart must be:
</P>
<P>(1) Fit for purpose;
</P>
<P>(2) Within the laboratory's scope of LAAF-accreditation;
</P>
<P>(3) Appropriately validated for use in such food testing, in accordance with paragraph (c) of this section; and
</P>
<P>(4) Appropriately verified by the LAAF-accredited laboratory for use in such food testing, in accordance with paragraph (d) of this section.
</P>
<P>(b) Food testing must be conducted using the specified method:
</P>
<P>(1) Under § 1.1107(a)(1), if the Federal Food, Drug, and Cosmetic Act or implementing regulations prescribe a test method.
</P>
<P>(2) Under § 1.1107(a)(2), if the directed food laboratory order prescribes a test method.
</P>
<P>(c)(1) A LAAF-accredited laboratory must validate methods in accordance with the requirements of § 1.1138(a).
</P>
<P>(2) A LAAF-accredited laboratory performing validation of a method under this subpart must record the information required by § 1.1138(a) and the supporting analytical data.
</P>
<P>(d)(1) Before a LAAF-accredited laboratory conducts food testing under this subpart using a method for a specific intended use for which the method has been validated, but for which the LAAF-accredited laboratory has not previously applied the method under this subpart, the LAAF-accredited laboratory must have verified it can properly perform the method for the specific intended use.
</P>
<P>(2) A LAAF-accredited laboratory performing verification of a method under this subpart must record the method that is the subject of the verification, the intended purpose of the analysis, the results of the verification, the procedure used for the verification, supporting analytical data, and whether the LAAF-accredited laboratory is able to properly perform the method.
</P>
<P>(e) A LAAF-accredited laboratory may submit a written request to FDA requesting permission to use a method outside of its scope of LAAF-accreditation for food testing. FDA may approve the request if both following conditions are satisfied:
</P>
<P>(1) A new method or methodology has been developed and validated but no reasonably available laboratory has been LAAF-accredited to perform such method or methodology, and
</P>
<P>(2) The use of such method is necessary to prevent, control, or mitigate a food emergency or foodborne illness outbreak.




</P>
</DIV8>


<DIV8 N="§ 1.1152" NODE="21:1.0.1.1.1.17.86.31" TYPE="SECTION">
<HEAD>§ 1.1152   What notifications, results, reports, and studies must a LAAF-accredited laboratory submit to FDA?</HEAD>
<P>(a) <I>General requirements.</I> (1) All notifications, results, reports, and studies required to be submitted to FDA by a LAAF-accredited laboratory under this subpart must:
</P>
<P>(i) Include the name and street address of the LAAF-accredited laboratory;
</P>
<P>(ii) Identify a point of contact for the LAAF-accredited laboratory, including email and telephone number, whom FDA may contact with questions or comments;
</P>
<P>(iii) Display an identification unique to the test results, report, notification, or study; and
</P>
<P>(iv) Be true, accurate, unambiguous, and objective.
</P>
<P>(2) The LAAF-accredited laboratory that conducts the analysis of the sample under this subpart is responsible for the submission of all notifications, results, reports, and studies to FDA as required by this section.
</P>
<P>(3) If the LAAF-accredited laboratory becomes aware that any aspect of the submitted material is inaccurate, the LAAF-accredited laboratory must immediately inform FDA and submit a corrected version. Such corrections must meet the requirements for amendments to reports specified by ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101) section 7.8.8.
</P>
<P>(4) Any opinions and interpretations in any notification, result, report, or study submitted to FDA under this subpart must meet the requirements in ISO/IEC 17025:2017(E) section 7.8.7 and any statements of conformity to a specification or standard in any notification, result, report, or study submitted to FDA under this subpart must meet the requirements of ISO/IEC 17025:2017(E) section 7.8.6.
</P>
<P>(b) <I>Test results.</I> (1) The LAAF-accredited laboratory must submit the results of all testing required to be conducted under this subpart directly to FDA via the location specified by the website described in § 1.1109, unless another location is specified by FDA regarding testing conducted under § 1.1107(a)(2) or (3).
</P>
<P>(2) The test results must be clear and identify:
</P>
<P>(i) The name and street address of the owner or consignee for which the testing was conducted,
</P>
<P>(ii) As appropriate, the U.S. Customs and Border Protection entry and line number(s), and
</P>
<P>(iii) The associated notifications, reports, and studies required to be submitted with the test results under this subpart.
</P>
<P>(c) <I>Documentation required to be submitted with test results.</I> The following documentation must be included with each full analytical report (see paragraph (d) of this section) and each abridged analytical report (see § 1.1153) submitted to FDA under this subpart:
</P>
<P>(1) All sampling plans and sample collection reports related to the food testing conducted as developed or obtained by the LAAF-accredited laboratory in accordance with § 1.1149;
</P>
<P>(2) Written documentation of the sampler's qualifications or an indication that the sampler's qualifications have been submitted previously, in accordance with § 1.1149(a)(1);
</P>
<P>(3) For any validation studies required by § 1.1151(c)(1), the documentation required by § 1.1151(c)(2);
</P>
<P>(4) For any verification studies required by § 1.1151(d)(1), the documentation required by § 1.1151(d)(2);
</P>
<P>(5) The justification for any modification to or deviation from the method(s) of analysis used and documentation of the LAAF-accredited laboratory's authorization for the modification or deviation; and
</P>
<P>(6) A certification from one or more members of the LAAF-accredited laboratory's management certifying that the test results, notifications, reports, and studies are true and accurate; and that the documentation includes the results of all tests conducted under this subpart. The certification must include the name, title, and signature of any certifiers.
</P>
<P>(d) <I>Full analytical report contents.</I> In addition to the documentation required to be submitted with all test results (see paragraph (c) of this section), a full analytical report must include:
</P>
<P>(1) All information described by ISO/IEC 17025:2017(E) sections 7.8.2.1(a) through (p) and 7.8.3.1(a) through (d);
</P>
<P>(2) Documentation of references for the method of analysis used;
</P>
<P>(3) Name and signature of the analyst who conducted each analytical step, including any applicable validation and verification steps, and the date each step was performed;
</P>
<P>(4) Calculations, presented in a legible and logical manner;
</P>
<P>(5) As applicable, references to chromatograms, charts, graphs, observations, photographs of thin layer chromatographic plates, and spectra. References must be in color when appropriate and presented in a clear order;
</P>
<P>(6) Identification of the source and purity of reference standards used, and, as applicable: Certified reference materials, certified reference cultures traceable to a nationally or internationally recognized type culture collection (including concentration, units, preparation, and storage conditions), and reference standard preparation information (including who prepared the reference standard, date of preparation, expiration date, chemical balance, and solvent used);
</P>
<P>(7) A copy of the label from any immediate container sampled, if available, and any additional labeling needed to evaluate the product;
</P>
<P>(8) All original compilations of raw data secured in the course of the analysis, including discarded, unused, or re-worked data, with the justification for discarding or re-working such data, corresponding supporting data, and quality control results (including the expected result and whether it is acceptable), all identified with unique sample identification, date, and time, associated with the test;
</P>
<P>(9) Any other relevant additional supporting information such as the storage location of analyzed samples, appropriate attachments such as instrument printouts, computer generated charts and data sheets, and photocopies or original labels for the product analyzed;
</P>
<P>(10) Identification of any software used;
</P>
<P>(11) Any certificate of analysis for standards and software; and
</P>
<P>(12) The following information about the qualifications of each analyst involved in the analysis conducted under this subpart, if the LAAF-accredited laboratory has not previously submitted documentation of the analyst's qualifications to FDA or the analyst's qualifications have significantly changed since the LAAF-accredited laboratory last submitted documentation of the analyst's qualifications to FDA:
</P>
<P>(i) The analyst's curriculum vitae;
</P>
<P>(ii) Training records for the applicable methods that the analyst is qualified to perform, including the dates of such training and the name of the trainer or training provider; and
</P>
<P>(iii) Any other documentation of the analyst's ability to perform the method properly in the context of the food testing to be conducted, pursuant to § 1.1150(b).
</P>
<P>(e) <I>Additional information about non-standard methods.</I> If the LAAF-accredited laboratory conducts the analysis using a method that is not published in a reputable international or national standard or that is otherwise not publicly and readily available, upon request by FDA the LAAF-accredited laboratory must submit documentation of the method to FDA.
</P>
<P>(f) <I>Immediate notification of significant changes.</I> The LAAF-accredited laboratory must notify FDA and the recognized accreditation body that LAAF-accredited the laboratory of changes that affect the LAAF-accreditation of the laboratory within 48 hours, including a detailed description of such changes, and an explanation of how such changes affect the LAAF-accreditation of the laboratory. LAAF-accredited laboratories are not required to notify FDA of changes that a recognized accreditation body must provide to FDA under § 1.1123(d).
</P>
<P>(g) <I>Consequence of omission.</I> If FDA does not receive all information required to be submitted to FDA under this section, FDA may consider the related food testing to be invalid.




</P>
</DIV8>


<DIV8 N="§ 1.1153" NODE="21:1.0.1.1.1.17.86.32" TYPE="SECTION">
<HEAD>§ 1.1153   What are the requirements for submitting abridged analytical reports?</HEAD>
<P>(a) <I>Requesting permission.</I> A LAAF-accredited laboratory may request permission to submit abridged analytical reports for each major food testing discipline: Biological, chemical, and physical.
</P>
<P>(1) FDA will grant permission to submit abridged analytical reports for a single major food testing discipline if all of the following conditions are met:
</P>
<P>(i) The LAAF-accredited laboratory is not on suspension or probation for any method within the major food testing discipline that is the subject of its request (see § 1.1121(b) or § 1.1161(b));
</P>
<P>(ii) The LAAF-accredited laboratory has successfully implemented any required corrective action under § 1.1121(a) or § 1.1161(a); and
</P>
<P>(iii) The last five full analytical reports for the major food testing discipline contain no shortcomings that call into question the validity of the test results or repeated administrative errors.
</P>
<P>(2) FDA will notify the LAAF-accredited laboratory if permission is granted or denied.
</P>
<P>(b) <I>FDA review of abridged analytical reports.</I> (1) FDA will review all abridged analytical reports submitted.
</P>
<P>(2) FDA will notify the LAAF-accredited laboratory if FDA identifies a shortcoming that calls into question the validity of the test results or repeated administrative errors, will require corrective action under § 1.1161(a), and may revoke permission to submit abridged analytical reports for the specific major food testing discipline.
</P>
<P>(3) If FDA identifies a shortcoming that calls into question the validity of the test results or repeated administrative errors in abridged analytical reports from a LAAF-accredited laboratory that has previously had its permission to submit abridged analytical reports revoked for any major food testing discipline, FDA may put the LAAF-accredited laboratory on probation for one or more methods under § 1.1161(b). Under § 1.1162(a), a laboratory on probation for one or more methods may not submit abridged analytical reports for the major food testing disciplines of which the probationary methods are a part.
</P>
<P>(4) A LAAF-accredited laboratory that has had permission to submit abridged analytical reports revoked for one or more major food testing disciplines may request permission to submit abridged analytical reports as described in paragraph (a) of this section for each major food testing discipline.
</P>
<P>(c) <I>Contents of abridged analytical reports.</I> In addition to the documentation required to be submitted with all test results (see § 1.1152(c)), an abridged analytical report must include:
</P>
<P>(1) All information described by ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101) sections 7.8.2.1(a) through (p) and 7.8.3.1(a) through (d); and
</P>
<P>(2) Quality control results (including the expected result and whether it is acceptable).
</P>
<P>(d) <I>Exceptions.</I> FDA may require additional documentation or a full analytical report from a LAAF-accredited laboratory permitted to submit abridged analytical reports in the following circumstances:
</P>
<P>(1) FDA may require a full analytical report related to an FDA investigation or FDA enforcement proceeding.
</P>
<P>(2) Occasionally, for the purposes of auditing abridged analytical reports and otherwise protecting the public health and the integrity of this food testing program, FDA will require additional documentation or a full analytical report within 72 hours of FDA's request.
</P>
<P>(e) <I>Consequence of omission.</I> If FDA does not receive all information required to be submitted to FDA under paragraph (c) of this section, FDA may consider the related food testing to be invalid.




</P>
</DIV8>


<DIV8 N="§ 1.1154" NODE="21:1.0.1.1.1.17.86.33" TYPE="SECTION">
<HEAD>§ 1.1154   What other records requirements must a LAAF-accredited laboratory meet?</HEAD>
<P>(a) In addition to the records requirements of § 1.1138(a), a LAAF-accredited laboratory must maintain, for 5 years after the date of creation, records created and received while it is LAAF-accredited that relate to compliance with this subpart, including:
</P>
<P>(1) Documents related to the LAAF-accredited laboratory's grant of LAAF-accreditation (and, if applicable, extensions and reductions of scope of LAAF-accreditation) from its recognized accreditation body, including all required proficiency test and comparison program records for each method within the scope of LAAF-accreditation under § 1.1138(a)(2);
</P>
<P>(2) Documentation of food testing the LAAF-accredited laboratory conducted under this subpart sufficient to account for all information required by § 1.1152(d), in accordance with § 1.1150(d);
</P>
<P>(3) All documents that the LAAF-accredited laboratory was required to submit to FDA under §§ 1.1152 and 1.1153, and associated correspondence between the LAAF-accredited laboratory (and its officers, employees, and other agents) and the owner or consignee (and its officers, employees, and other agents) regarding food testing under this subpart;
</P>
<P>(4) All requests for food testing from an owner or consignee that would be conducted under this subpart;
</P>
<P>(5) Documentation of any internal investigations, internal audits, and corrective action taken to address any problems or deficiencies related to activities under this subpart;
</P>
<P>(6) All documentation related to suspension, probation, reduction of scope, or withdrawal of LAAF-accreditation, or laboratory disqualification under this subpart; and
</P>
<P>(7) Documentation of changes to its management system or food testing activities that may affect its compliance with this subpart.
</P>
<P>(b) Make the records required by paragraph (a) of this section available for inspection and copying or for electronic submission upon written request of an authorized officer or employee of FDA. If FDA requests records for inspection and copying, the laboratory must make such records promptly available at the physical location of the laboratory or at another reasonably accessible location. If the authorized officer or employee of FDA requests electronic submission, the records must be submitted within 10 business days of the request.
</P>
<P>(c) Ensure that significant amendments to records described by this section can be tracked to previous and original versions. If such a significant amendment is made, both the original document and amended document must be maintained by the LAAF-accredited laboratory during the time period for which the amended document must be maintained under this subpart. The laboratory must also document the date of amendment, the personnel responsible for the amendment, and a conspicuous indication on the original document stating that the document has been altered and that a more recent version of the document exists.


</P>
</DIV8>

</DIV7>


<DIV7 N="87" NODE="21:1.0.1.1.1.17.87" TYPE="SUBJGRP">
<HEAD>FDA Oversight of LAAF-Accredited Laboratories</HEAD>


<DIV8 N="§ 1.1159" NODE="21:1.0.1.1.1.17.87.34" TYPE="SECTION">
<HEAD>§ 1.1159   How will FDA oversee LAAF-accredited laboratories?</HEAD>
<P>(a) FDA may review the performance of LAAF-accredited laboratories at any time to determine whether the LAAF-accredited laboratory continues to comply with the applicable requirements of this subpart and whether there are deficiencies in the performance of the LAAF-accredited laboratory that, if not corrected, would warrant corrective action, probation, or disqualification under § 1.1161.
</P>
<P>(b) In evaluating the performance of a LAAF-accredited laboratory, FDA may review any of the following:
</P>
<P>(1) Records the LAAF-accredited laboratory is required to maintain under this subpart;
</P>
<P>(2) Records the recognized accreditation body that LAAF-accredited the laboratory is required to maintain under this subpart;
</P>
<P>(3) Information obtained by FDA during a review of the LAAF-accredited laboratory conducted pursuant to paragraph (c) of this section;
</P>
<P>(4) Information obtained by FDA during an evaluation of the recognized accreditation body that LAAF-accredits the laboratory;
</P>
<P>(5) Analytical reports and test results submitted to FDA; and
</P>
<P>(6) Any other information obtained by FDA, including during FDA's inspections or investigations of one or more owners or consignees.
</P>
<P>(c) FDA may conduct an onsite review of a LAAF-accredited laboratory at any reasonable time, with or without a recognized accreditation body (or its officers, employees, and other agents) present, to review the performance of a LAAF-accredited laboratory under this subpart. Certain review activities may be conducted remotely if it will not aid in the review to conduct them onsite.
</P>
<P>(d) FDA may report any observations and deficiencies identified during its review of LAAF-accredited laboratory performance under this subpart to the recognized accreditation body.




</P>
</DIV8>


<DIV8 N="§ 1.1160" NODE="21:1.0.1.1.1.17.87.35" TYPE="SECTION">
<HEAD>§ 1.1160   How will FDA review test results and analytical reports?</HEAD>
<P>(a) If FDA finds that any test result, analytical report, related documents, or the associated analysis contains deficiencies or otherwise indicates that any aspect of the food testing is not being conducted in compliance with this subpart, FDA will notify the LAAF-accredited laboratory that submitted the analytical report of any deficiency and may:
</P>
<P>(1) Require the laboratory to correct the test result, analytical report, related documents, or the associated analysis;
</P>
<P>(2) Revoke permission to submit abridged reports for that major food testing discipline under § 1.1153(b);
</P>
<P>(3) Require a corrective action under § 1.1161(a);
</P>
<P>(4) Consider the analysis to be invalid; and/or
</P>
<P>(5) Notify the owner or consignee of the deficiency.
</P>
<P>(b) FDA may report any deficiencies identified during its review of any test results, reports, and related documents under this subpart to the recognized accreditation body that LAAF-accredits the laboratory.
</P>
<P>(c) Nothing in this subpart shall be construed to limit the ability of FDA to review and act on information received about food testing, including determining the sufficiency of such information and testing.




</P>
</DIV8>


<DIV8 N="§ 1.1161" NODE="21:1.0.1.1.1.17.87.36" TYPE="SECTION">
<HEAD>§ 1.1161   When will FDA require corrective action, put a LAAF-accredited laboratory on probation, or disqualify a LAAF-accredited laboratory from submitting analytical reports?</HEAD>
<P>(a) <I>Corrective action.</I> FDA may require corrective action to address any deficiencies identified while reviewing a LAAF-accredited laboratory's performance under this subpart.
</P>
<P>(1) FDA will notify the LAAF-accredited laboratory of all deficiencies requiring corrective action and will either specify a deadline to implement corrective action or will require the LAAF-accredited laboratory to submit a corrective action plan and timeframe for implementation to FDA for approval.
</P>
<P>(2) The LAAF-accredited laboratory must handle FDA's notification as a complaint under ISO/IEC 17025:2017(E) (incorporated by reference, see § 1.1101) section 7.9, implement appropriate corrective action under ISO/IEC 17025:2017(E) section 8.7, and submit both the results of the complaint investigation and subsequent corrective action to FDA.
</P>
<P>(3) FDA will review the corrective action and will notify the LAAF-accredited laboratory whether the corrective action is acceptable.
</P>
<P>(b) <I>Probation.</I> If FDA determines that a LAAF-accredited laboratory has not effectively implemented corrective action or otherwise fails to address deficiencies identified, FDA may put the LAAF-accredited laboratory on probation for one or more methods and require corrective action under paragraph (a) of this section.
</P>
<P>(1) FDA will notify the LAAF-accredited laboratory and its recognized accreditation body of the grounds for the probation, the method(s) covered by the probation, and all deficiencies requiring corrective action via the process described in paragraph (a) of this section.
</P>
<P>(2) FDA will provide notice of a LAAF-accredited laboratory's probation on the website described in § 1.1109.
</P>
<P>(3) FDA will review the corrective action and will notify the LAAF-accredited laboratory and its recognized accreditation body whether the corrective action is acceptable.
</P>
<P>(4) A LAAF-accredited laboratory will remain on probation until the LAAF-accredited laboratory demonstrates to FDA's satisfaction that it has successfully implemented appropriate corrective action.
</P>
<P>(5) If FDA determines that a LAAF-accredited laboratory on probation has failed to implement appropriate corrective action or otherwise fails to address deficiencies identified, FDA may disqualify the LAAF-accredited laboratory under paragraph (c) of this section.
</P>
<P>(c) <I>Disqualification.</I> FDA may disqualify a LAAF-accredited laboratory from submitting analytical reports under this subpart for one or more methods for good cause, which may include any of the following reasons:
</P>
<P>(1) Deliberate falsification of analytical reports, testing results, or other records submitted to FDA.
</P>
<P>(2) Failure of a LAAF-accredited laboratory on probation to effectively implement corrective action or otherwise address identified deficiencies.
</P>
<P>(3) Other failure to substantially comply with this subpart where the laboratory's recognized accreditation body has not reduced the scope of or withdrawn LAAF-accreditation of the laboratory.
</P>
<P>(d) <I>Disqualification procedures.</I> (1) FDA will issue a notice of disqualification to a LAAF-accredited laboratory and its recognized accreditation body, which will include:
</P>
<P>(i) The grounds for disqualification;
</P>
<P>(ii) The method or methods to which the disqualification applies;
</P>
<P>(iii) The date the disqualification will be effective;
</P>
<P>(iv) The procedures for requesting a regulatory hearing on the disqualification under § 1.1173; and
</P>
<P>(v) The procedures for requesting reinstatement after disqualification under § 1.1142.
</P>
<P>(2) FDA will provide notice of a LAAF-accredited laboratory's disqualification on the website described in § 1.1109.




</P>
</DIV8>


<DIV8 N="§ 1.1162" NODE="21:1.0.1.1.1.17.87.37" TYPE="SECTION">
<HEAD>§ 1.1162   What are the consequences if FDA puts a LAAF-accredited laboratory on probation or disqualifies a LAAF-accredited laboratory?</HEAD>
<P>(a) A LAAF-accredited laboratory that FDA has put on probation for one or more methods is permitted to continue to conduct food testing under this subpart; however, a LAAF-accredited laboratory that is on probation for one or more methods is not permitted to submit abridged analytical reports for the major food testing discipline of which the probationary methods are part.
</P>
<P>(b) If FDA disqualifies a LAAF-accredited laboratory for all methods within its scope of LAAF-accreditation, the laboratory is immediately ineligible to conduct food testing under this subpart. If FDA disqualifies a LAAF-accredited laboratory for specific methods within the scope of LAAF-accreditation, the laboratory is immediately ineligible to use the methods for which the laboratory has been disqualified to conduct food testing under this subpart.
</P>
<P>(c) With respect to food testing conducted by the laboratory prior to its disqualification, FDA may refuse to consider results and associated reports of food testing conducted under this subpart if the basis for the disqualification of the laboratory indicates that the specific food testing conducted by the laboratory may not be reliable.
</P>
<P>(d) Within 10 business days of the date of issuance of disqualification, the laboratory must provide the name and email address of the custodian who will maintain and make available to FDA the records required by § 1.1154, and the street address where the records will be located.
</P>
<P>(e) Within 10 business days of the date of issuance of a notice of probation or disqualification, the laboratory must notify any owners or consignees for which it is conducting food testing using methods for which it is being placed on probation or disqualified under this subpart, that it is on probation or has been disqualified.


</P>
</DIV8>

</DIV7>


<DIV7 N="88" NODE="21:1.0.1.1.1.17.88" TYPE="SUBJGRP">
<HEAD>Requesting FDA Reconsideration or Regulatory Hearings of FDA Decisions Under This Subpart</HEAD>


<DIV8 N="§ 1.1171" NODE="21:1.0.1.1.1.17.88.38" TYPE="SECTION">
<HEAD>§ 1.1171   How does an accreditation body request reconsideration by FDA of a decision to deny its application for recognition, renewal, or reinstatement?</HEAD>
<P>(a) <I>Timing of request.</I> An accreditation body may seek reconsideration of FDA's decision to deny its application for recognition or renewal of recognition under § 1.1114, or reinstatement of recognition under § 1.1117, no later than 10 business days after the date of the issuance of such denial.
</P>
<P>(b) <I>Submission of request.</I> The request to reconsider an application under paragraph (a) of this section must be signed by the accreditation body, as appropriate, or by an individual authorized to act on its behalf. The accreditation body must submit the request, together with any supporting information, to FDA in accordance with the procedures described in the notice of denial.
</P>
<P>(c) <I>Notification of FDA's decision.</I> After completing its review and evaluation of the request for reconsideration and any supporting information submitted pursuant to paragraph (b) of this section, FDA will notify the accreditation body of its decision to grant or deny recognition upon reconsideration.




</P>
</DIV8>


<DIV8 N="§ 1.1173" NODE="21:1.0.1.1.1.17.88.39" TYPE="SECTION">
<HEAD>§ 1.1173   How does an accreditation body or laboratory request a regulatory hearing on FDA's decision to revoke the accreditation body's recognition or disqualify a LAAF-accredited laboratory?</HEAD>
<P>(a) <I>Request for hearing.</I> No later than 10 business days after the date FDA issued a revocation of recognition of an accreditation body pursuant to § 1.1131 or disqualification of a LAAF-accredited laboratory under § 1.1161, the accreditation body, laboratory, or an individual authorized to act on the accreditation body's or laboratory's behalf, may submit a request for a regulatory hearing, conducted pursuant to part 16 of this chapter, on the revocation or disqualification. The notice of revocation issued under § 1.1131 or notice of disqualification issued under § 1.1161, as applicable, will contain all the elements required by § 16.22(a) of this chapter and will thereby constitute the notice of an opportunity for hearing under part 16 of this chapter.
</P>
<P>(b) <I>Submission of request for regulatory hearing.</I> The request for a regulatory hearing under this subpart must be submitted with a written appeal that responds to the bases for the FDA decision described in the written notice of revocation or disqualification, together with any supporting information. The request, appeal, and supporting information must be submitted to FDA in accordance with the procedures described in the notice of revocation or disqualification.
</P>
<P>(c) <I>Effect of submitting a request for a regulatory hearing on an FDA decision.</I> The submission of a request for a regulatory hearing under this subpart will not operate to delay or stay the effect of a decision by FDA to revoke the recognition of an accreditation body or disqualify the LAAF-accredited laboratory unless FDA determines that delay or a stay is in the public interest.
</P>
<P>(d) <I>Presiding officer.</I> The presiding officer for a regulatory hearing under this subpart will be designated after a request for a regulatory hearing is submitted to FDA.
</P>
<P>(e) <I>Denial of a request for regulatory hearing.</I> The presiding officer may deny a request for regulatory hearing under this subpart pursuant to § 16.26(a) of this chapter when no genuine or substantial issue of fact has been raised.
</P>
<P>(f) <I>Conduct of regulatory hearing.</I> (1) If the presiding officer grants a request for a regulatory hearing, the hearing will be held within 10 business days after the date the request was filed or, if applicable, within a timeframe agreed upon in writing by the accreditation body or laboratory, and the presiding officer and FDA.
</P>
<P>(2) The presiding officer must conduct the hearing in accordance with part 16 of this chapter, except that, pursuant to § 16.5(b) of this chapter, the procedures for a regulatory hearing apply only to the extent that such procedures are supplementary and do not conflict with the procedures specified for regulatory hearings under this subpart. Accordingly, the following requirements of part 16 of this chapter are inapplicable to regulatory hearings conducted under this subpart: The requirements of § 16.22 (Initiation of regulatory hearing); § 16.24(e) (timing) and (f) (contents of notice); § 16.40 (Commissioner); § 16.60(a) (public process); § 16.95(b) (administrative decision and record for decision); and § 16.119 (Reconsideration and stay of action).
</P>
<P>(3) A decision by the presiding officer to affirm the revocation of recognition or laboratory disqualification is considered a final agency action under 5 U.S.C. 702.




</P>
</DIV8>


<DIV8 N="§ 1.1174" NODE="21:1.0.1.1.1.17.88.40" TYPE="SECTION">
<HEAD>§ 1.1174   How does an owner or consignee request a regulatory hearing on a directed food laboratory order?</HEAD>
<P>(a) <I>Request for hearing.</I> No later than 3 business days after FDA has issued the directed food laboratory order, an owner or consignee may submit a request for a regulatory hearing, conducted pursuant to part 16 of this chapter, on the directed food laboratory order. The directed food laboratory order will contain all of the elements required by § 16.22 of this chapter and will thereby constitute the notice of an opportunity for hearing under part 16 of this chapter.
</P>
<P>(b) <I>Submission of request for regulatory hearing.</I> The request for a regulatory hearing must be submitted with a written appeal that responds to the bases, as appropriate, for FDA's determinations described in the directed food laboratory order, together with any supporting information. The request, appeal, and supporting information must be submitted in accordance with the procedures described in the directed food laboratory order.
</P>
<P>(c) <I>Presiding officer.</I> The presiding officer for a regulatory hearing under this subpart will be designated after a request for a regulatory hearing is submitted to FDA.
</P>
<P>(d) <I>Denial of a request for regulatory hearing.</I> The presiding officer may deny a request for regulatory hearing under this subpart pursuant to § 16.26(a) of this chapter.
</P>
<P>(e) <I>Conduct of regulatory hearing.</I> (1) If the presiding officer grants a request for a regulatory hearing, such hearing will be held within 2 business days after the date the request was filed or, if applicable, within a timeframe agreed upon in writing by the requestor and the presiding officer and FDA.
</P>
<P>(2) The presiding officer may require that a hearing conducted under this subpart be completed within 1 business day, as appropriate.
</P>
<P>(3) The presiding officer must conduct the hearing in accordance with part 16 of this chapter, except that, pursuant to § 16.5(b) of this chapter, the procedures for a regulatory hearing described in part 16 of this chapter apply only to the extent that such procedures are supplementary and not in conflict with the procedures specified for the conduct of regulatory hearings under this subpart. Accordingly, the following requirements of part 16 of this chapter are inapplicable to regulatory hearings conducted under this subpart: § 16.22 (Initiation of regulatory hearing); § 16.24(e) (timing) and (f) (contents of notice); § 16.40 (Commissioner); § 16.60(a) (public process); § 16.95(b) (administrative decision and record for decision); and § 16.119 (Reconsideration and stay of action).
</P>
<P>(4) A decision by the presiding officer to affirm the directed food laboratory order is considered a final agency action under 5 U.S.C. 702.


</P>
</DIV8>

</DIV7>


<DIV7 N="89" NODE="21:1.0.1.1.1.17.89" TYPE="SUBJGRP">
<HEAD>Electronic Records and Public Disclosure Requirements</HEAD>


<DIV8 N="§ 1.1199" NODE="21:1.0.1.1.1.17.89.41" TYPE="SECTION">
<HEAD>§ 1.1199   Are electronic records created under this subpart subject to the electronic records requirements of part 11 of this chapter?</HEAD>
<P>Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.




</P>
</DIV8>


<DIV8 N="§ 1.1200" NODE="21:1.0.1.1.1.17.89.42" TYPE="SECTION">
<HEAD>§ 1.1200   Are the records obtained by FDA under this subpart subject to public disclosure?</HEAD>
<P>Records obtained by FDA under this subpart are subject to the disclosure requirements under part 20 of this chapter.






</P>
</DIV8>

</DIV7>

</DIV6>


<DIV6 N="S" NODE="21:1.0.1.1.1.18" TYPE="SUBPART">
<HEAD>Subpart S—Additional Traceability Records for Certain Foods</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>87 FR 71077, Nov. 21, 2022, unless otherwise noted.


</PSPACE></SOURCE>

<DIV7 N="90" NODE="21:1.0.1.1.1.18.90" TYPE="SUBJGRP">
<HEAD>General Provisions</HEAD>


<DIV8 N="§ 1.1300" NODE="21:1.0.1.1.1.18.90.1" TYPE="SECTION">
<HEAD>§ 1.1300   Who is subject to this subpart?</HEAD>
<P>Except as otherwise specified in this subpart, the requirements in this subpart apply to persons who manufacture, process, pack, or hold foods that appear on the list of foods for which additional traceability records are required in accordance with section 204(d)(2) of the FDA Food Safety Modernization Act (Food Traceability List). FDA will publish the Food Traceability List on its website, <I>www.fda.gov.,</I> in accordance with section 204(d)(2)(B) of the FDA Food Safety Modernization Act.




</P>
</DIV8>


<DIV8 N="§ 1.1305" NODE="21:1.0.1.1.1.18.90.2" TYPE="SECTION">
<HEAD>§ 1.1305   What foods and persons are exempt from this subpart?</HEAD>
<P>(a) <I>Exemptions for certain small producers.</I> (1) <I>Certain produce farms.</I> (i) This subpart does not apply to farms or the farm activities of farm mixed-type facilities with respect to the produce they grow, when the farm is not a covered farm under part 112 of this chapter in accordance with § 112.4(a) of this chapter,
</P>
<P>(ii) This subpart does not apply to produce farms when the average annual sum of the monetary value of their sales of produce and the market value of produce they manufacture, process, pack, or hold without sale (<I>e.g.,</I> held for a fee) during the previous 3-year period is no more than $25,000 (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment.
</P>
<P>(2) <I>Certain shell egg producers.</I> This subpart does not apply to shell egg producers with fewer than 3,000 laying hens at a particular farm, with respect to the shell eggs they produce at that farm.
</P>
<P>(3) <I>Certain other producers of raw agricultural commodities.</I> This subpart does not apply to producers of raw agricultural commodities other than produce or shell eggs (<I>e.g.,</I> aquaculture operations) when the average annual sum of the monetary value of their sales of raw agricultural commodities and the market value of the raw agricultural commodities they manufacture, process, pack, or hold without sale (<I>e.g.,</I> held for a fee) during the previous 3-year period is no more than $25,000 (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment.
</P>
<P>(b) <I>Exemption for farms when food is sold or donated directly to consumers.</I> This subpart does not apply to a farm with respect to food produced on the farm (including food that is also packaged on the farm) that is sold or donated directly to a consumer by the owner, operator, or agent in charge of the farm.
</P>
<P>(c) <I>Inapplicability to certain food produced and packaged on a farm.</I> This subpart does not apply to food produced and packaged on a farm, provided that:
</P>
<P>(1) The packaging of the food remains in place until the food reaches the consumer, and such packaging maintains the integrity of the product and prevents subsequent contamination or alteration of the product; and
</P>
<P>(2) The labeling of the food that reaches the consumer includes the name, complete address (street address, town, State, country, and zip or other postal code for a domestic farm and comparable information for a foreign farm), and business phone number of the farm on which the food was produced and packaged. FDA will waive the requirement to include a business phone number, as appropriate, to accommodate a religious belief of the individual in charge of the farm.
</P>
<P>(d) <I>Exemptions and partial exemptions for foods that receive certain types of processing.</I> This subpart does not apply to the following foods that receive certain types of processing:
</P>
<P>(1) Produce that receives commercial processing that adequately reduces the presence of microorganisms of public health significance, provided the conditions set forth in § 112.2(b) of this chapter are met for the produce;
</P>
<P>(2) Shell eggs when all eggs produced at the particular farm receive a treatment (as defined in § 118.3 of this chapter) in accordance with § 118.1(a)(2) of this chapter;
</P>
<P>(3) Food that you subject to a kill step, provided that you maintain records containing:
</P>
<P>(i) The information specified in § 1.1345 for your receipt of the food to which you apply the kill step (unless you have entered into a written agreement concerning your application of a kill step to the food in accordance with paragraph (d)(6) of this section); and
</P>
<P>(ii) A record of your application of the kill step;
</P>
<P>(4) Food that you change such that the food is no longer on the Food Traceability List, provided that you maintain records containing the information specified in § 1.1345 for your receipt of the food you change (unless you have entered into a written agreement concerning your changing of the food such that the food is no longer on the Food Traceability List in accordance with paragraph (d)(6) of this section);


</P>
<P>(5) Food that you receive that has previously been subjected to a kill step or that has previously been changed such that the food is no longer on the Food Traceability List;
</P>
<P>(6) Food that will be subjected to a kill step by an entity other than a retail food establishment, restaurant, or consumer; or that will be changed by an entity other than a retail food establishment, restaurant, or consumer, such that the food will no longer be on the Food Traceability List, provided that:
</P>
<P>(i) There is a written agreement between the shipper of the food and the receiver stating that the receiver will apply a kill step to the food or change the food such that it is no longer on the Food Traceability List; or
</P>
<P>(ii) There is a written agreement between the shipper of the food and the receiver stating that an entity in the supply chain subsequent to the receiver will apply a kill step to the food or change the food such that it is no longer on the Food Traceability List and that the receiver will only ship the food to another entity that agrees, in writing, it will:
</P>
<P>(A) Apply a kill step to the food or change the food such that it is no longer on the Food Traceability List; or
</P>
<P>(B) Enter into a similar written agreement with a subsequent receiver stating that a kill step will be applied to the food or that the food will be changed such that it is no longer on the Food Traceability List.
</P>
<P>(iii) A written agreement entered into in accordance with paragraph (d)(6)(i) or (ii) of this section must include the effective date, printed names and signatures of the persons entering into the agreement, and the substance of the agreement; and
</P>
<P>(iv) A written agreement entered into in accordance with paragraph (d)(6)(i) or (ii) must be maintained by both parties for as long as it is in effect and must be renewed at least once every 3 years.
</P>
<P>(e) <I>Exemption for produce that is rarely consumed raw.</I> This subpart does not apply to produce that is listed as rarely consumed raw in § 112.2(a)(1) of this chapter.
</P>
<P>(f) <I>Exemption for raw bivalve molluscan shellfish.</I> This subpart does not apply to raw bivalve molluscan shellfish that are covered by the requirements of the National Shellfish Sanitation Program, subject to the requirements of part 123, subpart C, and § 1240.60 of this chapter, or covered by a final equivalence determination by FDA for raw bivalve molluscan shellfish.
</P>
<P>(g) <I>Exemption for persons who manufacture, process, pack, or hold certain foods subject to regulation by the U.S. Department of Agriculture (USDA).</I> This subpart does not apply to persons who manufacture, process, pack, or hold food on the Food Traceability List during or after the time when the food is within the exclusive jurisdiction of the USDA under the Federal Meat Inspection Act (21 U.S.C. 601 <I>et seq.</I>), the Poultry Products Inspection Act (21 U.S.C. 451 <I>et seq.</I>), or the Egg Products Inspection Act (21 U.S.C. 1031 <I>et seq.</I>).
</P>
<P>(h) <I>Partial exemption for commingled raw agricultural commodities.</I> (1) Except as specified in paragraph (h)(3) of this section, this subpart does not apply to commingled raw agricultural commodities (which, as defined in § 1.1310, do not include types of fruits and vegetables to which the standards for the growing, harvesting, packing, and holding of produce for human consumption in part 112 of this chapter apply).
</P>
<P>(2) Except as specified in paragraph (h)(3) of this section, this subpart does not apply to a raw agricultural commodity that will become a commingled raw agricultural commodity, provided that:
</P>
<P>(i) There is a written agreement between the shipper of the raw agricultural commodity and the receiver stating that the receiver will include the commodity as part of a commingled raw agricultural commodity; or
</P>
<P>(ii) There is a written agreement between the shipper of the raw agricultural commodity and the receiver stating that an entity in the supply chain subsequent to the receiver will include the commodity as part of a commingled raw agricultural commodity and that the receiver will only ship the raw agricultural commodity to another entity that agrees, in writing, it will either:
</P>
<P>(A) Include the raw agricultural commodity as part of a commingled raw agricultural commodity; or
</P>
<P>(B) Enter into a similar written agreement with a subsequent receiver stating that the raw agricultural commodity will become part of a commingled raw agricultural commodity;
</P>
<P>(iii) A written agreement entered into in accordance with paragraph (h)(2)(i) or (ii) of this section must include the effective date, printed names and signatures of the persons entering into the agreement, and the substance of the agreement; and
</P>
<P>(iv) A written agreement entered into in accordance with paragraph (h)(2)(i) or (ii) must be maintained by both parties for as long as it is in effect and must be renewed at least once every 3 years;
</P>
<P>(3) With respect to a commingled raw agricultural commodity that qualifies for either of the exemptions set forth in paragraphs (h)(1) and (2) of this section, if a person who manufactures, processes, packs, or holds such commodity is required to register with FDA under section 415 of the Federal Food, Drug, and Cosmetic Act with respect to the manufacturing, processing, packing, or holding of the applicable raw agricultural commodity, such person must maintain records identifying the immediate previous source of such raw agricultural commodity and the immediate subsequent recipient of such food in accordance with §§ 1.337 and 1.345. Such records must be maintained for 2 years.
</P>
<P>(i) <I>Exemption for small retail food establishments and small restaurants.</I> This subpart does not apply to retail food establishments and restaurants with an average annual monetary value of food sold or provided during the previous 3-year period of no more than $250,000 (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment.
</P>
<P>(j) <I>Partial exemption for retail food establishments and restaurants purchasing directly from a farm.</I> (1) Except as specified in paragraph (j)(2) of this section, this subpart does not apply to a retail food establishment or restaurant with respect to a food that is produced on a farm (including food produced and packaged on the farm) and both sold and shipped directly to the retail food establishment or restaurant by the owner, operator, or agent in charge of that farm.
</P>
<P>(2) When a retail food establishment or restaurant purchases a food directly from a farm in accordance with paragraph (j)(1) of this section, the retail food establishment or restaurant must maintain a record documenting the name and address of the farm that was the source of the food. The retail food establishment or restaurant must maintain such a record for 180 days.
</P>
<P>(k) <I>Partial exemption for retail food establishments and restaurants making certain purchases from another retail food establishment or restaurant.</I> (1) Except as specified in paragraph (k)(2) of this section, this subpart does not apply to either entity when a purchase is made by a retail food establishment or restaurant from another retail food establishment or restaurant, and the purchase occurs on an ad hoc basis outside of the buyer's usual purchasing practice (<I>e.g.,</I> not pursuant to a contractual agreement to purchase food from the seller).
</P>
<P>(2) When a retail food establishment or restaurant purchases a food on the Food Traceability List from another retail food establishment or restaurant in accordance with paragraph (k)(1) of this section, the retail food establishment or restaurant that makes the purchase must maintain a record (<I>e.g.,</I> a sales receipt) documenting the name of the product purchased, the date of purchase, and the name and address of the place of purchase.
</P>
<P>(l) <I>Partial exemption for farm to school and farm to institution programs.</I> (1) Except as specified in paragraph (l)(2) of this section, this subpart does not apply to an institution operating a child nutrition program authorized under the Richard B. Russell National School Lunch Act or Section 4 of the Child Nutrition Act of 1966, or any other entity conducting a farm to school or farm to institution program, with respect to a food that is produced on a farm (including food produced and packaged on the farm) and sold or donated to the school or institution.
</P>
<P>(2) When a school or institution conducting a farm to school or farm to institution program obtains a food from a farm in accordance with paragraph (l)(1) of this section, the school food authority or relevant food procurement entity must maintain a record documenting the name and address of the farm that was the source of the food. The school food authority or relevant food procurement entity must maintain such record for 180 days.
</P>
<P>(m) <I>Partial exemption for owners, operators, or agents in charge of fishing vessels.</I> (1) Except as specified in paragraph (m)(2) of this section, with respect to a food that is obtained from a fishing vessel, this subpart does not apply to the owner, operator, or agent in charge of the fishing vessel, and this subpart also does not apply to persons who manufacture, process, pack, or hold the food until such time as the food is sold by the owner, operator, or agent in charge of the fishing vessel.
</P>
<P>(2) With respect to any person who receives the partial exemption set forth in paragraph (m)(1) of this section, if such person is required to register with FDA under section 415 of the Federal Food, Drug, and Cosmetic Act with respect to the manufacturing, processing, packing, or holding of the applicable food, such person must maintain records identifying the immediate previous source of such food and the immediate subsequent recipient of such food in accordance with §§ 1.337 and 1.345. Such records must be maintained for 2 years.
</P>
<P>(n) <I>Exemption for transporters.</I> This subpart does not apply to transporters of food.
</P>
<P>(o) <I>Exemption for nonprofit food establishments.</I> This subpart does not apply to nonprofit food establishments.
</P>
<P>(p) <I>Exemption for persons who manufacture, process, pack, or hold food for personal consumption.</I> This subpart does not apply to persons who manufacture, process, pack, or hold food for personal consumption.
</P>
<P>(q) <I>Exemption for certain persons who hold food on behalf of individual consumers.</I> This subpart does not apply to persons who hold food on behalf of specific individual consumers, provided that these persons:
</P>
<P>(1) Are not parties to the transaction involving the food they hold; and
</P>
<P>(2) Are not in the business of distributing food.
</P>
<P>(r) <I>Exemption for food for research or evaluation.</I> This subpart does not apply to food for research or evaluation use, provided that such food:
</P>
<P>(1) Is not intended for retail sale and is not sold or distributed to the public; and
</P>
<P>(2) Is accompanied by the statement “Food for research or evaluation use.”


</P>
<CITA TYPE="N">[87 FR 71077, Nov. 21, 2022, as amended at 88 FR 65815, Sept. 26, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 1.1310" NODE="21:1.0.1.1.1.18.90.3" TYPE="SECTION">
<HEAD>§ 1.1310   What definitions apply to this subpart?</HEAD>
<P>The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this subpart. In addition, the following definitions apply to words and phrases as they are used in this subpart:
</P>
<P><I>Commingled raw agricultural commodity</I> means any commodity that is combined or mixed after harvesting but before processing, except that the term “commingled raw agricultural commodity” does not include types of fruits and vegetables that are raw agricultural commodities to which the standards for the growing, harvesting, packing, and holding of produce for human consumption in part 112 of this chapter apply. For the purpose of this definition, a commodity is “combined or mixed” only when the combination or mixing involves food from different farms under different company management; except that for food obtained from a fishing vessel, a commodity is “combined or mixed” only when the combination or mixing involves food from different landing vessels and occurs after the vessels have landed. Also, for the purpose of this definition, the term “processing” means operations that alter the general state of the commodity, such as canning, cooking, freezing, dehydration, milling, grinding, pasteurization, or homogenization.
</P>
<P><I>Cooling</I> means active temperature reduction of a raw agricultural commodity using hydrocooling, icing (except icing of seafood), forced air cooling, vacuum cooling, or a similar process.
</P>
<P><I>Critical tracking event</I> means an event in the supply chain of a food involving the harvesting, cooling (before initial packing), initial packing of a raw agricultural commodity other than a food obtained from a fishing vessel, first land-based receiving of a food obtained from a fishing vessel, shipping, receiving, or transformation of the food.
</P>
<P><I>Farm</I> means farm as defined in § 1.328. For producers of shell eggs, “farm” means all poultry houses and grounds immediately surrounding the poultry houses covered under a single biosecurity program, as set forth in § 118.3 of this chapter.
</P>
<P><I>First land-based receiver</I> means the person taking possession of a food for the first time on land directly from a fishing vessel.
</P>
<P><I>Fishing vessel</I> means any vessel, boat, ship, or other craft which is used for, equipped to be used for, or of a type which is normally used for fishing or aiding or assisting one or more vessels at sea in the performance of any activity relating to fishing, including, but not limited to, preparation, supply, storage, refrigeration, transportation, or processing, as set forth in the Magnuson-Stevens Fishery Conservation and Management Act (16 U.S.C. 1802(18)).
</P>
<P><I>Food Traceability List</I> means the list of foods for which additional traceability records are required to be maintained, as designated in accordance with section 204(d)(2) of the FDA Food Safety Modernization Act. The term “Food Traceability List” includes both the foods specifically listed and foods that contain listed foods as ingredients, provided that the listed food that is used as an ingredient remains in the same form (<I>e.g.,</I> fresh) in which it appears on the list.
</P>
<P><I>Harvesting</I> applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots, or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Initial packing</I> means packing a raw agricultural commodity (other than a food obtained from a fishing vessel) for the first time.
</P>
<P><I>Key data element</I> means information associated with a critical tracking event for which a record must be maintained and/or provided in accordance with this subpart.
</P>
<P><I>Kill step</I> means lethality processing that significantly minimizes pathogens in a food.
</P>
<P><I>Location description</I> means key contact information for the location where a food is handled, specifically the business name, phone number, physical location address (or geographic coordinates), and city, State, and zip code for domestic locations and comparable information for foreign locations, including country.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying, or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Nonprofit food establishment</I> means a charitable entity that prepares or serves food directly to the consumer or otherwise provides food or meals for consumption by humans or animals in the United States. The term includes central food banks, soup kitchens, and nonprofit food delivery services. To be considered a nonprofit food establishment, the establishment must meet the terms of section 501(c)(3) of the U.S. Internal Revenue Code (26 U.S.C. 501(c)(3)).
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Person</I> includes an individual, partnership, corporation, and association.
</P>
<P><I>Point of contact</I> means an individual having familiarity with an entity's procedures for traceability, including their name and/or job title, and their phone number.
</P>
<P><I>Produce</I> means produce as defined in § 112.3 of this chapter.
</P>
<P><I>Product description</I> means a description of a food product and includes the product name (including, if applicable, the brand name, commodity, and variety), packaging size, and packaging style. For seafood, the product name may include the species and/or acceptable market name.
</P>
<P><I>Raw agricultural commodity</I> means “raw agricultural commodity” as defined in section 201(r) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Receiving</I> means an event in a food's supply chain in which a food is received by someone other than a consumer after being transported (<I>e.g.,</I> by truck or ship) from another location. Receiving includes receipt of an intracompany shipment of food from one location at a particular street address of a firm to another location at a different street address of the firm.
</P>
<P><I>Reference document</I> means a business transaction document, record, or message, in electronic or paper form, that may contain some or all of the key data elements for a critical tracking event in the supply chain of a food. A reference document may be established by you or obtained from another person. Reference document types may include, but are not limited to, bills of lading, purchase orders, advance shipping notices, work orders, invoices, database records, batch logs, production logs, field tags, catch certificates, and receipts.
</P>
<P><I>Reference document number</I> means the identification number assigned to a specific reference document.
</P>
<P><I>Restaurant</I> means a facility that prepares and sells food directly to consumers for immediate consumption. “Restaurant” does not include facilities that provide food to interstate conveyances, central kitchens, and other similar facilities that do not prepare and serve food directly to consumers.
</P>
<P>(1) Entities in which food is provided to humans, such as cafeterias, lunchrooms, cafes, bistros, fast food establishments, food stands, saloons, taverns, bars, lounges, catering facilities, hospital kitchens, day care kitchens, and nursing home kitchens are restaurants; and
</P>
<P>(2) Pet shelters, kennels, and veterinary facilities in which food is provided to animals are restaurants.
</P>
<P><I>Retail food establishment</I> means an establishment that sells food products directly to consumers as its primary function. The term “retail food establishment” includes facilities that manufacture, process, pack, or hold food if the establishment's primary function is to sell from that establishment food, including food that it manufactures, processes, packs, or holds, directly to consumers. A retail food establishment's primary function is to sell food directly to consumers if the annual monetary value of sales of food products directly to consumers exceeds the annual monetary value of sales of food products to all other buyers. The term “consumers” does not include businesses. A “retail food establishment” includes grocery stores, convenience stores, and vending machine locations. A “retail food establishment” also includes certain farm-operated businesses selling food directly to consumers as their primary function.
</P>
<P>(1) Sale of food directly to consumers from an establishment located on a farm includes sales by that establishment directly to consumers:
</P>
<P>(i) At a roadside stand (a stand situated on the side of or near a road or thoroughfare at which a farmer sells food from his or her farm directly to consumers) or farmers' market (a location where one or more local farmers assemble to sell food from their farms directly to consumers);
</P>
<P>(ii) Through a community supported agriculture program. Community supported agriculture (CSA) program means a program under which a farmer or group of farmers grows food for a group of shareholders (or subscribers) who pledge to buy a portion of the farmer's crop(s) for that season. This includes CSA programs in which a group of farmers consolidate their crops at a central location for distribution to shareholders or subscribers; and
</P>
<P>(iii) At other such direct-to-consumer sales platforms, including door-to-door sales; mail, catalog and internet order, including online farmers' markets and online grocery delivery; religious or other organization bazaars; and State and local fairs.
</P>
<P>(2) Sale of food directly to consumers by a farm-operated business includes the sale of food by that farm-operated business directly to consumers:
</P>
<P>(i) At a roadside stand (a stand situated on the side of or near a road or thoroughfare at which a farmer sells food from his or her farm directly to consumers) or farmers' market (a location where one or more local farmers assemble to sell food from their farms directly to consumers);
</P>
<P>(ii) Through a community supported agriculture program. Community supported agriculture (CSA) program means a program under which a farmer or group of farmers grows food for a group of shareholders (or subscribers) who pledge to buy a portion of the farmer's crop(s) for that season. This includes CSA programs in which a group of farmers consolidate their crops at a central location for distribution to shareholders or subscribers; and
</P>
<P>(iii) At other such direct-to-consumer sales platforms, including door-to-door sales; mail, catalog and internet order, including online farmers' markets and online grocery delivery; religious or other organization bazaars; and State and local fairs.
</P>
<P>(3) For the purposes of this definition, “farm-operated business” means a business that is managed by one or more farms and conducts manufacturing/processing not on the farm(s).
</P>
<P><I>Shipping</I> means an event in a food's supply chain in which a food is arranged for transport (<I>e.g.,</I> by truck or ship) from one location to another location. Shipping does not include the sale or shipment of a food directly to a consumer or the donation of surplus food. Shipping includes sending an intracompany shipment of food from one location at a particular street address of a firm to another location at a different street address of the firm.
</P>
<P><I>Traceability lot</I> means a batch or lot of food that has been initially packed (for raw agricultural commodities other than food obtained from a fishing vessel), received by the first land-based receiver (for food obtained from a fishing vessel), or transformed.
</P>
<P><I>Traceability lot code</I> means a descriptor, often alphanumeric, used to uniquely identify a traceability lot within the records of the traceability lot code source.
</P>
<P><I>Traceability lot code source</I> means the place where a food was assigned a traceability lot code.
</P>
<P><I>Traceability lot code source reference</I> means an alternative method for providing FDA with access to the location description for the traceability lot code source as required under this subpart. Examples of a traceability lot code source reference include, but are not limited to, the FDA Food Facility Registration Number for the traceability lot code source or a web address that provides FDA with the location description for the traceability lot code source.
</P>
<P><I>Transformation</I> means an event in a food's supply chain that involves manufacturing/processing a food or changing a food (<I>e.g.,</I> by commingling, repacking, or relabeling) or its packaging or packing, when the output is a food on the Food Traceability List. Transformation does not include the initial packing of a food or activities preceding that event (<I>e.g.,</I> harvesting, cooling).
</P>
<P><I>Transporter</I> means a person who has possession, custody, or control of an article of food for the sole purpose of transporting the food, whether by road, rail, water, or air.
</P>
<P><I>You</I> means a person subject to this subpart under § 1.1300.


</P>
</DIV8>

</DIV7>


<DIV7 N="91" NODE="21:1.0.1.1.1.18.91" TYPE="SUBJGRP">
<HEAD>Traceability Plan</HEAD>


<DIV8 N="§ 1.1315" NODE="21:1.0.1.1.1.18.91.4" TYPE="SECTION">
<HEAD>§ 1.1315   What traceability plan must I have for foods on the Food Traceability List that I manufacture, process, pack, or hold?</HEAD>
<P>(a) If you are subject to the requirements in this subpart, you must establish and maintain a traceability plan containing the following information:
</P>
<P>(1) A description of the procedures you use to maintain the records you are required to keep under this subpart, including the format and location of these records.
</P>
<P>(2) A description of the procedures you use to identify foods on the Food Traceability List that you manufacture, process, pack, or hold;
</P>
<P>(3) A description of how you assign traceability lot codes to foods on the Food Traceability List in accordance with § 1.1320, if applicable;
</P>
<P>(4) A statement identifying a point of contact for questions regarding your traceability plan and records; and
</P>
<P>(5) If you grow or raise a food on the Food Traceability List (other than eggs), a farm map showing the areas in which you grow or raise such foods.
</P>
<P>(i) Except as specified in paragraph (a)(5)(ii) of this section, the farm map must show the location and name of each field (or other growing area) in which you grow a food on the Food Traceability List, including geographic coordinates and any other information needed to identify the location of each field or growing area.
</P>
<P>(ii) For aquaculture farms, the farm map must show the location and name of each container (<I>e.g.,</I> pond, pool, tank, cage) in which you raise seafood on the Food Traceability List, including geographic coordinates and any other information needed to identify the location of each container.
</P>
<P>(b) You must update your traceability plan as needed to ensure that the information provided reflects your current practices and to ensure that you are in compliance with the requirements of this subpart. You must retain your previous traceability plan for 2 years after you update the plan.




</P>
</DIV8>


<DIV8 N="§ 1.1320" NODE="21:1.0.1.1.1.18.91.5" TYPE="SECTION">
<HEAD>§ 1.1320   When must I assign traceability lot codes to foods on the Food Traceability List?</HEAD>
<P>(a) You must assign a traceability lot code when you do any of the following: Initially pack a raw agricultural commodity other than a food obtained from a fishing vessel; perform the first land-based receiving of a food obtained from a fishing vessel; or transform a food.
</P>
<P>(b) Except as otherwise specified in this subpart, you must not establish a new traceability lot code when you conduct other activities (<I>e.g.,</I> shipping) for a food on the Food Traceability List.


</P>
</DIV8>

</DIV7>


<DIV7 N="92" NODE="21:1.0.1.1.1.18.92" TYPE="SUBJGRP">
<HEAD>Records of Critical Tracking Events</HEAD>


<DIV8 N="§ 1.1325" NODE="21:1.0.1.1.1.18.92.6" TYPE="SECTION">
<HEAD>§ 1.1325   What records must I keep and provide when I harvest or cool a raw agricultural commodity on the Food Traceability List?</HEAD>
<P>(a) <I>Harvesting.</I> (1) For each raw agricultural commodity (not obtained from a fishing vessel) on the Food Traceability List that you harvest, you must maintain records containing the following information:
</P>
<P>(i) The location description for the immediate subsequent recipient (other than a transporter) of the food;
</P>
<P>(ii) The commodity and, if applicable, variety of the food;
</P>
<P>(iii) The quantity and unit of measure of the food (<I>e.g.,</I> 75 bins, 200 pounds);
</P>
<P>(iv) The location description for the farm where the food was harvested;
</P>
<P>(v) For produce, the name of the field or other growing area from which the food was harvested (which must correspond to the name used by the grower), or other information identifying the harvest location at least as precisely as the field or other growing area name;
</P>
<P>(vi) For aquacultured food, the name of the container (<I>e.g.,</I> pond, pool, tank, cage) from which the food was harvested (which must correspond to the container name used by the aquaculture farmer) or other information identifying the harvest location at least as precisely as the container name;
</P>
<P>(vii) The date of harvesting; and
</P>
<P>(viii) The reference document type and reference document number.
</P>
<P>(2) For each raw agricultural commodity (not obtained from a fishing vessel) on the Food Traceability List that you harvest, you must provide (in electronic, paper, or other written form) your business name, phone number, and the information in paragraphs (a)(1)(i) through (vii) of this section to the initial packer of the raw agricultural commodity you harvest, either directly or through the supply chain.
</P>
<P>(b) <I>Cooling before initial packing.</I> (1) For each raw agricultural commodity (not obtained from a fishing vessel) on the Food Traceability List that you cool before it is initially packed, you must maintain records containing the following information:
</P>
<P>(i) The location description for the immediate subsequent recipient (other than a transporter) of the food;
</P>
<P>(ii) The commodity and, if applicable, variety of the food;
</P>
<P>(iii) The quantity and unit of measure of the food (<I>e.g.,</I> 75 bins, 200 pounds);
</P>
<P>(iv) The location description for where you cooled the food;
</P>
<P>(v) The date of cooling;
</P>
<P>(vi) The location description for the farm where the food was harvested; and
</P>
<P>(vii) The reference document type and reference document number.
</P>
<P>(2) For each raw agricultural commodity (not obtained from a fishing vessel) on the Food Traceability List that you cool before it is initially packed, you must provide (in electronic, paper, or other written form) the information in paragraphs (b)(1)(i) through (vi) of this section to the initial packer of the raw agricultural commodity you cool, either directly or through the supply chain.




</P>
</DIV8>


<DIV8 N="§ 1.1330" NODE="21:1.0.1.1.1.18.92.7" TYPE="SECTION">
<HEAD>§ 1.1330   What records must I keep when I am performing the initial packing of a raw agricultural commodity (other than a food obtained from a fishing vessel) on the Food Traceability List?</HEAD>
<P>(a) Except as specified in paragraph (c) of this section, for each traceability lot of a raw agricultural commodity (other than a food obtained from a fishing vessel) on the Food Traceability List you initially pack, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The commodity and, if applicable, variety of the food received;
</P>
<P>(2) The date you received the food;
</P>
<P>(3) The quantity and unit of measure of the food received (<I>e.g.,</I> 75 bins, 200 pounds);
</P>
<P>(4) The location description for the farm where the food was harvested;
</P>
<P>(5) For produce, the name of the field or other growing area from which the food was harvested (which must correspond to the name used by the grower), or other information identifying the harvest location at least as precisely as the field or other growing area name;
</P>
<P>(6) For aquacultured food, the name of the container (<I>e.g.,</I> pond, pool, tank, cage) from which the food was harvested (which must correspond to the container name used by the aquaculture farmer) or other information identifying the harvest location at least as precisely as the container name;
</P>
<P>(7) The business name and phone number for the harvester of the food;
</P>
<P>(8) The date of harvesting;
</P>
<P>(9) The location description for where the food was cooled (if applicable);
</P>
<P>(10) The date of cooling (if applicable);
</P>
<P>(11) The traceability lot code you assigned;
</P>
<P>(12) The product description of the packed food;
</P>
<P>(13) The quantity and unit of measure of the packed food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds);
</P>
<P>(14) The location description for where you initially packed the food (<I>i.e.,</I> the traceability lot code source), and (if applicable) the traceability lot code source reference;
</P>
<P>(15) The date of initial packing; and
</P>
<P>(16) The reference document type and reference document number.
</P>
<P>(b) For each traceability lot of sprouts (except soil- or substrate-grown sprouts harvested without their roots) you initially pack, you must also maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The location description for the grower of seeds for sprouting and the date of seed harvesting, if either is available;
</P>
<P>(2) The location description for the seed conditioner or processor, the associated seed lot code, and the date of conditioning or processing;
</P>
<P>(3) The location description for the seed packinghouse (including any repackers), the date of packing (and of repacking, if applicable), and any associated seed lot code assigned by the seed packinghouse;
</P>
<P>(4) The location description for the seed supplier, any seed lot code assigned by the seed supplier (including the master lot and sub-lot codes), and any new seed lot code assigned by the sprouter;
</P>
<P>(5) A description of the seeds, including the seed type or taxonomic name, growing specifications, type of packaging, and (if applicable) antimicrobial treatment;
</P>
<P>(6) The date of receipt of the seeds by the sprouter; and
</P>
<P>(7) The reference document type and reference document number.
</P>
<P>(c) For each traceability lot of a raw agricultural commodity (other than a food obtained from a fishing vessel) on the Food Traceability List you initially pack that you receive from a person to whom this subpart does not apply, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The commodity and, if applicable, variety of the food received;
</P>
<P>(2) The date you received the food;
</P>
<P>(3) The quantity and unit of measure of the food received (<I>e.g.,</I> 75 bins, 200 pounds);
</P>
<P>(4) The location description for the person from whom you received the food;
</P>
<P>(5) The traceability lot code you assigned;
</P>
<P>(6) The product description of the packed food;
</P>
<P>(7) The quantity and unit of measure of the packed food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds);
</P>
<P>(8) The location description for where you initially packed the food (<I>i.e.,</I> the traceability lot code source), and (if applicable) the traceability lot code source reference;
</P>
<P>(9) The date of initial packing; and
</P>
<P>(10) The reference document type and reference document number.




</P>
</DIV8>


<DIV8 N="§ 1.1335" NODE="21:1.0.1.1.1.18.92.8" TYPE="SECTION">
<HEAD>§ 1.1335   What records must I keep when I am the first land-based receiver of a food on the Food Traceability List that was obtained from a fishing vessel?</HEAD>
<P>For each traceability lot of a food obtained from a fishing vessel for which you are the first land-based receiver, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(a) The traceability lot code you assigned;
</P>
<P>(b) The species and/or acceptable market name for unpackaged food, or the product description for packaged food;
</P>
<P>(c) The quantity and unit of measure of the food (<I>e.g.,</I> 300 kg);
</P>
<P>(d) The harvest date range and locations (as identified under the National Marine Fisheries Service Ocean Geographic Code, the United Nations Food and Agriculture Organization Major Fishing Area list, or any other widely recognized geographical location standard) for the trip during which the food was caught;
</P>
<P>(e) The location description for the first land-based receiver (<I>i.e.,</I> the traceability lot code source), and (if applicable) the traceability lot code source reference;
</P>
<P>(f) The date the food was landed; and
</P>
<P>(g) The reference document type and reference document number.




</P>
</DIV8>


<DIV8 N="§ 1.1340" NODE="21:1.0.1.1.1.18.92.9" TYPE="SECTION">
<HEAD>§ 1.1340   What records must I keep and provide when I ship a food on the Food Traceability List?</HEAD>
<P>(a) For each traceability lot of a food on the Food Traceability List you ship, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The traceability lot code for the food;
</P>
<P>(2) The quantity and unit of measure of the food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds);
</P>
<P>(3) The product description for the food;
</P>
<P>(4) The location description for the immediate subsequent recipient (other than a transporter) of the food;
</P>
<P>(5) The location description for the location from which you shipped the food;
</P>
<P>(6) The date you shipped the food;
</P>
<P>(7) The location description for the traceability lot code source, or the traceability lot code source reference; and
</P>
<P>(8) The reference document type and reference document number.
</P>
<P>(b) You must provide (in electronic, paper, or other written form) the information in paragraphs (a)(1) through (7) of this section to the immediate subsequent recipient (other than a transporter) of each traceability lot that you ship.
</P>
<P>(c) This section does not apply to the shipment of a food that occurs before the food is initially packed (if the food is a raw agricultural commodity not obtained from a fishing vessel).




</P>
</DIV8>


<DIV8 N="§ 1.1345" NODE="21:1.0.1.1.1.18.92.10" TYPE="SECTION">
<HEAD>§ 1.1345   What records must I keep when I receive a food on the Food Traceability List?</HEAD>
<P>(a) Except as specified in paragraphs (b) and (c) of this section, for each traceability lot of a food on the Food Traceability List you receive, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The traceability lot code for the food;
</P>
<P>(2) The quantity and unit of measure of the food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds);
</P>
<P>(3) The product description for the food;
</P>
<P>(4) The location description for the immediate previous source (other than a transporter) for the food;
</P>
<P>(5) The location description for where the food was received;
</P>
<P>(6) The date you received the food;
</P>
<P>(7) The location description for the traceability lot code source, or the traceability lot code source reference; and
</P>
<P>(8) The reference document type and reference document number.
</P>
<P>(b) For each traceability lot of a food on the Food Traceability List you receive from a person to whom this subpart does not apply, you must maintain records containing the following information and linking this information to the traceability lot:
</P>
<P>(1) The traceability lot code for the food, which you must assign if one has not already been assigned (except that this paragraph does not apply if you are a retail food establishment or restaurant);
</P>
<P>(2) The quantity and unit of measure of the food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds);
</P>
<P>(3) The product description for the food;
</P>
<P>(4) The location description for the immediate previous source (other than a transporter) for the food;
</P>
<P>(5) The location description for where the food was received (<I>i.e.,</I> the traceability lot code source), and (if applicable) the traceability lot code source reference;
</P>
<P>(6) The date you received the food; and
</P>
<P>(7) The reference document type and reference document number.
</P>
<P>(c) This section does not apply to receipt of a food that occurs before the food is initially packed (if the food is a raw agricultural commodity not obtained from a fishing vessel) or to the receipt of a food by the first land-based receiver (if the food is obtained from a fishing vessel).




</P>
</DIV8>


<DIV8 N="§ 1.1350" NODE="21:1.0.1.1.1.18.92.11" TYPE="SECTION">
<HEAD>§ 1.1350   What records must I keep when I transform a food on the Food Traceability List?</HEAD>
<P>(a) Except as specified in paragraphs (b) and (c) of this section, for each new traceability lot of food you produce through transformation, you must maintain records containing the following information and linking this information to the new traceability lot:
</P>
<P>(1) For the food on the Food Traceability List used in transformation (if applicable), the following information:
</P>
<P>(i) The traceability lot code for the food;
</P>
<P>(ii) The product description for the food to which the traceability lot code applies; and
</P>
<P>(iii) For each traceability lot used, the quantity and unit of measure of the food used from that lot.
</P>
<P>(2) For the food produced through transformation, the following information:
</P>
<P>(i) The new traceability lot code for the food;
</P>
<P>(ii) The location description for where you transformed the food (<I>i.e.,</I> the traceability lot code source), and (if applicable) the traceability lot code source reference;
</P>
<P>(iii) The date transformation was completed;
</P>
<P>(iv) The product description for the food;
</P>
<P>(v) The quantity and unit of measure of the food (<I>e.g.,</I> 6 cases, 25 reusable plastic containers, 100 tanks, 200 pounds); and
</P>
<P>(vi) The reference document type and reference document number for the transformation event.
</P>
<P>(b) For each traceability lot produced through transformation of a raw agricultural commodity (other than a food obtained from a fishing vessel) on the Food Traceability List that was not initially packed prior to your transformation of the food, you must maintain records containing the information specified in § 1.1330(a) or (c), and, if the raw agricultural commodity is sprouts, the information specified in § 1.1330(b).
</P>
<P>(c) Paragraphs (a) and (b) of this section do not apply to retail food establishments and restaurants with respect to foods they do not ship (<I>e.g.,</I> foods they sell or send directly to consumers).


</P>
</DIV8>

</DIV7>


<DIV7 N="93" NODE="21:1.0.1.1.1.18.93" TYPE="SUBJGRP">
<HEAD>Procedures for Modified Requirements and Exemptions</HEAD>


<DIV8 N="§ 1.1360" NODE="21:1.0.1.1.1.18.93.12" TYPE="SECTION">
<HEAD>§ 1.1360   Under what circumstances will FDA modify the requirements in this subpart that apply to a food or type of entity or exempt a food or type of entity from the requirements of this subpart?</HEAD>
<P>(a) <I>General.</I> Except as specified in paragraph (b) of this section, FDA will modify the requirements of this subpart applicable to a food or type of entity, or exempt a food or type of entity from the requirements of this subpart, when we determine that application of the requirements that would otherwise apply to the food or type of entity is not necessary to protect the public health.
</P>
<P>(b) <I>Registered facilities.</I> If a person to whom modified requirements or an exemption applies under paragraph (a) of this section (including a person who manufactures, processes, packs, or holds a food to which modified requirements or an exemption applies under paragraph (a) of this section) is required to register with FDA under section 415 of the Federal Food, Drug, and Cosmetic Act (and in accordance with the requirements of subpart H of this part) with respect to the manufacturing, processing, packing, or holding of the applicable food, such person must maintain records identifying the immediate previous source of such food and the immediate subsequent recipient of such food in accordance with §§ 1.337 and 1.345. Such records must be maintained for 2 years.




</P>
</DIV8>


<DIV8 N="§ 1.1365" NODE="21:1.0.1.1.1.18.93.13" TYPE="SECTION">
<HEAD>§ 1.1365   When will FDA consider whether to adopt modified requirements or grant an exemption from the requirements of this subpart?</HEAD>
<P>FDA will consider modifying the requirements of this subpart applicable to a food or type of entity, or exempting a food or type of entity from the requirements of this subpart, on our own initiative or in response to a citizen petition submitted under § 10.30 of this chapter by any interested party.




</P>
</DIV8>


<DIV8 N="§ 1.1370" NODE="21:1.0.1.1.1.18.93.14" TYPE="SECTION">
<HEAD>§ 1.1370   What must be included in a petition requesting modified requirements or an exemption from the requirements?</HEAD>
<P>In addition to meeting the requirements on the content and format of a citizen petition in § 10.30 of this chapter, a petition requesting modified requirements or an exemption from the requirements of this subpart must:
</P>
<P>(a) Specify the food or type of entity to which the modified requirements or exemption would apply;
</P>
<P>(b) If the petition requests modified requirements, specify the proposed modifications to the requirements of this subpart; and
</P>
<P>(c) Present information demonstrating why application of the requirements requested to be modified or from which exemption is requested is not necessary to protect the public health.




</P>
</DIV8>


<DIV8 N="§ 1.1375" NODE="21:1.0.1.1.1.18.93.15" TYPE="SECTION">
<HEAD>§ 1.1375   What information submitted in a petition requesting modified requirements or an exemption, or information in comments on such a petition, is publicly available?</HEAD>
<P>FDA will presume that information submitted in a petition requesting modified requirements or an exemption, as well as information in comments submitted on such a petition, does not contain information exempt from public disclosure under part 20 of this chapter and will be made public as part of the docket associated with the petition.




</P>
</DIV8>


<DIV8 N="§ 1.1380" NODE="21:1.0.1.1.1.18.93.16" TYPE="SECTION">
<HEAD>§ 1.1380   What process applies to a petition requesting modified requirements or an exemption?</HEAD>
<P>(a) In general, the procedures set forth in § 10.30 of this chapter govern FDA's response to a petition requesting modified requirements or an exemption. An interested person may submit comments on such a petition in accordance with § 10.30(d) of this chapter.
</P>
<P>(b) Under § 10.30(h)(3) of this chapter, FDA will publish a notice in the <E T="04">Federal Register</E> requesting information and views on a submitted petition, including information and views from persons who could be affected by the modified requirements or exemption if we granted the petition.
</P>
<P>(c) Under § 10.30(e)(3) of this chapter, we will respond to the petitioner in writing, as follows:
</P>
<P>(1) If we grant the petition either in whole or in part, we will publish a notice in the <E T="04">Federal Register</E> setting forth any modified requirements or exemptions and the reasons for them.
</P>
<P>(2) If we deny the petition (including a partial denial), our written response to the petitioner will explain the reasons for the denial.
</P>
<P>(d) We will make readily accessible to the public, and periodically update, a list of petitions requesting modified requirements or exemptions, including the status of each petition (for example, pending, granted, or denied).




</P>
</DIV8>


<DIV8 N="§ 1.1385" NODE="21:1.0.1.1.1.18.93.17" TYPE="SECTION">
<HEAD>§ 1.1385   What process will FDA follow when adopting modified requirements or granting an exemption on our own initiative?</HEAD>
<P>(a) If FDA, on our own initiative, determines that adopting modified requirements or granting an exemption from the requirements for a food or type of entity is appropriate, we will publish a notice in the <E T="04">Federal Register</E> setting forth the proposed modified requirements or exemption and the reasons for the proposal. The notice will establish a public docket so that interested persons may submit written comments on the proposal.
</P>
<P>(b) After considering any comments timely submitted, we will publish a notice in the <E T="04">Federal Register</E> stating whether we are adopting modified requirements or granting an exemption, and the reasons for our decision.




</P>
</DIV8>


<DIV8 N="§ 1.1390" NODE="21:1.0.1.1.1.18.93.18" TYPE="SECTION">
<HEAD>§ 1.1390   When will modified requirements that we adopt or an exemption that we grant become effective?</HEAD>
<P>Any modified requirements that FDA adopts or exemption that we grant will become effective on the date that notice of the modified requirements or exemption is published in the <E T="04">Federal Register</E><I>,</I> unless otherwise stated in the notice.




</P>
</DIV8>


<DIV8 N="§ 1.1395" NODE="21:1.0.1.1.1.18.93.19" TYPE="SECTION">
<HEAD>§ 1.1395   Under what circumstances may FDA revise or revoke modified requirements or an exemption?</HEAD>
<P>FDA may revise or revoke modified requirements or an exemption if we determine that such revision or revocation is necessary to protect the public health.




</P>
</DIV8>


<DIV8 N="§ 1.1400" NODE="21:1.0.1.1.1.18.93.20" TYPE="SECTION">
<HEAD>§ 1.1400   What procedures apply if FDA tentatively determines that modified requirements or an exemption should be revised or revoked?</HEAD>
<P>(a) If FDA tentatively determines that we should revise or revoke modified requirements or an exemption, we will provide the following notifications:
</P>
<P>(1) We will notify the person that originally requested the modified requirements or exemption (if we adopted modified requirements or granted an exemption in response to a petition) in writing at the address identified in the petition; and
</P>
<P>(2) We will publish a notice in the <E T="04">Federal Register</E> of our tentative determination that the modified requirements or exemption should be revised or revoked and the reasons for our tentative decision. The notice will establish a public docket so that interested persons may submit written comments on our tentative determination.
</P>
<P>(b) After considering any comments timely submitted, we will publish a notice in the <E T="04">Federal Register</E> of our decision whether to revise or revoke the modified requirements or exemption and the reasons for the decision. If we do revise or revoke the modified requirements or exemption, the effective date of the decision will be 1 year after the date of publication of the notice, unless otherwise stated in the notice.


</P>
</DIV8>

</DIV7>


<DIV7 N="94" NODE="21:1.0.1.1.1.18.94" TYPE="SUBJGRP">
<HEAD>Waivers</HEAD>


<DIV8 N="§ 1.1405" NODE="21:1.0.1.1.1.18.94.21" TYPE="SECTION">
<HEAD>§ 1.1405   Under what circumstances will FDA waive one or more of the requirements of this subpart for an individual entity or a type of entity?</HEAD>
<P>FDA will waive one or more of the requirements of this subpart when we determine that:
</P>
<P>(a) Application of the requirements would result in an economic hardship for an individual entity or a type of entity, due to the unique circumstances of the individual entity or type of entity;
</P>
<P>(b) The waiver will not significantly impair our ability to rapidly and effectively identify recipients of a food to prevent or mitigate a foodborne illness outbreak or to address credible threats of serious adverse health consequences or death to humans or animals as a result of such food being adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(c) The waiver will not otherwise be contrary to the public interest.




</P>
</DIV8>


<DIV8 N="§ 1.1410" NODE="21:1.0.1.1.1.18.94.22" TYPE="SECTION">
<HEAD>§ 1.1410   When will FDA consider whether to waive a requirement of this subpart?</HEAD>
<P>FDA will consider whether to waive a requirement of this subpart on our own initiative or in response to the following:
</P>
<P>(a) A written request for a waiver for an individual entity; or
</P>
<P>(b) A citizen petition requesting a waiver for a type of entity submitted under § 10.30 of this chapter by any person subject to the requirements of this subpart.




</P>
</DIV8>


<DIV8 N="§ 1.1415" NODE="21:1.0.1.1.1.18.94.23" TYPE="SECTION">
<HEAD>§ 1.1415   How may I request a waiver for an individual entity?</HEAD>
<P>You may request a waiver of one or more requirements of this subpart for an individual entity by submitting a written request to the Food and Drug Administration as described at <I>www.fda.gov.</I> The request for a waiver must include the following:
</P>
<P>(a) The name, address, and point of contact of the individual entity to which the waiver would apply;
</P>
<P>(b) The requirements of this subpart to which the waiver would apply;
</P>
<P>(c) Information demonstrating why application of the requirements requested to be waived would result in an economic hardship for the entity, including information about the unique circumstances faced by the entity that result in unusual economic hardship from the application of these requirements;
</P>
<P>(d) Information demonstrating why the waiver will not significantly impair FDA's ability to rapidly and effectively identify recipients of a food to prevent or mitigate a foodborne illness outbreak or to address credible threats of serious adverse health consequences or death to humans or animals as a result of such food being adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(e) Information demonstrating why the waiver would not otherwise be contrary to the public interest.




</P>
</DIV8>


<DIV8 N="§ 1.1420" NODE="21:1.0.1.1.1.18.94.24" TYPE="SECTION">
<HEAD>§ 1.1420   What process applies to a request for a waiver for an individual entity?</HEAD>
<P>(a) After considering the information submitted in a request for a waiver for an individual entity, we will respond in writing to the person that submitted the waiver request stating whether we are granting the waiver (in whole or in part) and the reasons for the decision.
</P>
<P>(b) Any waiver for an individual entity that FDA grants will become effective on the date we issue our response to the waiver request, unless otherwise stated in the response.




</P>
</DIV8>


<DIV8 N="§ 1.1425" NODE="21:1.0.1.1.1.18.94.25" TYPE="SECTION">
<HEAD>§ 1.1425   What must be included in a petition requesting a waiver for a type of entity?</HEAD>
<P>In addition to meeting the requirements on the content and format of a citizen petition in § 10.30 of this chapter, a petition requesting a waiver for a type of entity must:
</P>
<P>(a) Specify the type of entity to which the waiver would apply and the requirements of this subpart to which the waiver would apply;
</P>
<P>(b) Present information demonstrating why application of the requirements requested to be waived would result in an economic hardship for the type of entity, including information about the unique circumstances faced by the type of entity that result in unusual economic hardship from the application of these requirements;
</P>
<P>(c) Present information demonstrating why the waiver will not significantly impair FDA's ability to rapidly and effectively identify recipients of a food to prevent or mitigate a foodborne illness outbreak or to address credible threats of serious adverse health consequences or death to humans or animals as a result of such food being adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(d) Present information demonstrating why the waiver would not otherwise be contrary to the public interest.




</P>
</DIV8>


<DIV8 N="§ 1.1430" NODE="21:1.0.1.1.1.18.94.26" TYPE="SECTION">
<HEAD>§ 1.1430   What information submitted in a petition requesting a waiver for a type of entity, or information in comments on such a petition, is publicly available?</HEAD>
<P>FDA will presume that information submitted in a petition requesting a waiver for a type of entity, as well as information in comments submitted on such a petition, does not contain information exempt from public disclosure under part 20 of this chapter and will be made public as part of the docket associated with the petition.




</P>
</DIV8>


<DIV8 N="§ 1.1435" NODE="21:1.0.1.1.1.18.94.27" TYPE="SECTION">
<HEAD>§ 1.1435   What process applies to a petition requesting a waiver for a type of entity?</HEAD>
<P>(a) In general, the procedures set forth in § 10.30 of this chapter govern FDA's response to a petition requesting a waiver. An interested person may submit comments on such a petition in accordance with § 10.30(d) of this chapter.
</P>
<P>(b) Under § 10.30(h)(3) of this chapter, FDA will publish a notice in the <E T="04">Federal Register</E> requesting information and views on a submitted petition requesting a waiver for a type of entity, including information and views from persons who could be affected by the waiver if we granted the petition.
</P>
<P>(c) Under § 10.30(e)(3) of this chapter, we will respond to the petitioner in writing, as follows:
</P>
<P>(1) If we grant the petition either in whole or in part, we will publish a notice in the <E T="04">Federal Register</E> setting forth any requirements we have waived and the reasons for the waiver.
</P>
<P>(2) If we deny the petition (including a partial denial), our written response to the petitioner will explain the reasons for the denial.
</P>
<P>(d) We will make readily accessible to the public, and periodically update, a list of petitions requesting waivers for types of entities, including the status of each petition (for example, pending, granted, or denied).




</P>
</DIV8>


<DIV8 N="§ 1.1440" NODE="21:1.0.1.1.1.18.94.28" TYPE="SECTION">
<HEAD>§ 1.1440   What process will FDA follow when waiving a requirement of this subpart on our own initiative?</HEAD>
<P>(a) If FDA, on our own initiative, determines that a waiver of one or more requirements for an individual entity or type of entity is appropriate, we will publish a notice in the <E T="04">Federal Register</E> setting forth the proposed waiver and the reasons for such waiver. The notice will establish a public docket so that interested persons may submit written comments on the proposal.
</P>
<P>(b) After considering any comments timely submitted, we will publish a notice in the <E T="04">Federal Register</E> stating whether we are granting the waiver (in whole or in part) and the reasons for our decision.
</P>
<P>(c) Any waiver for a type of entity that FDA grants will become effective on the date that notice of the waiver is published in the <E T="04">Federal Register,</E> unless otherwise stated in the notice.




</P>
</DIV8>


<DIV8 N="§ 1.1445" NODE="21:1.0.1.1.1.18.94.29" TYPE="SECTION">
<HEAD>§ 1.1445   Under what circumstances may FDA modify or revoke a waiver?</HEAD>
<P>FDA may modify or revoke a waiver if we determine that:
</P>
<P>(a) Compliance with the waived requirements would no longer impose a unique economic hardship on the individual entity or type of entity to which the waiver applies;
</P>
<P>(b) The waiver could significantly impair our ability to rapidly and effectively identify recipients of a food to prevent or mitigate a foodborne illness outbreak or to address credible threats of serious adverse health consequences or death to humans or animals as a result of such food being adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act; or
</P>
<P>(c) The waiver is otherwise contrary to the public interest.




</P>
</DIV8>


<DIV8 N="§ 1.1450" NODE="21:1.0.1.1.1.18.94.30" TYPE="SECTION">
<HEAD>§ 1.1450   What procedures apply if FDA tentatively determines that a waiver should be modified or revoked?</HEAD>
<P>(a) <I>Waiver for an individual entity.</I> (1) If FDA tentatively determines that we should modify or revoke a waiver for an individual entity, we will notify the person that had received the waiver in writing of our tentative determination that the waiver should be modified or revoked. The notice will provide the waiver recipient 60 days in which to submit information stating why the waiver should not be modified or revoked.
</P>
<P>(2) Upon consideration of any information submitted by the waiver recipient, we will respond in writing stating our decision whether to modify or revoke the waiver and the reasons for the decision. If we modify or revoke the waiver, the effective date of the decision will be 1 year after the date of our response to the waiver recipient, unless otherwise stated in the response.
</P>
<P>(b) <I>Waiver for a type of entity.</I> (1) If FDA tentatively determines that we should modify or revoke a waiver for a type of entity, we will provide the following notifications:
</P>
<P>(i) We will notify the person that originally requested the waiver (if we granted the waiver in response to a petition) in writing at the address identified in the petition.
</P>
<P>(ii) We will publish a notice in the <E T="04">Federal Register</E> of our tentative determination that the waiver should be modified or revoked and the reasons for our tentative decision. The notice will establish a public docket so that interested persons may submit written comments on our tentative determination.
</P>
<P>(2) After considering any comments timely submitted, we will publish a notice in the <E T="04">Federal Register</E> of our decision whether to modify or revoke the waiver and the reasons for the decision. If we do modify or revoke the waiver, the effective date of the decision will be 1 year after the date of publication of the notice, unless otherwise stated in the notice.


</P>
</DIV8>

</DIV7>


<DIV7 N="95" NODE="21:1.0.1.1.1.18.95" TYPE="SUBJGRP">
<HEAD>Records Maintenance and Availability</HEAD>


<DIV8 N="§ 1.1455" NODE="21:1.0.1.1.1.18.95.31" TYPE="SECTION">
<HEAD>§ 1.1455   How must records required by this subpart be maintained and made available?</HEAD>
<P>(a) <I>General requirements for records.</I> (1) You must keep records as original paper or electronic records or true copies (such as photocopies, pictures, scanned copies, or other accurate reproductions of the original records). Electronic records may include valid, working electronic links to the information required to be maintained under this subpart.
</P>
<P>(2) All records must be legible and stored to prevent deterioration or loss.
</P>
<P>(b) <I>Establishment and maintenance of records by another entity.</I> You may have another entity establish and maintain records required under this subpart on your behalf, but you are responsible for ensuring that such records can be retrieved and provided onsite within 24 hours of request for official review.
</P>
<P>(c) <I>Record availability.</I> (1) You must make all records required under this subpart available to an authorized FDA representative, upon request, within 24 hours (or within some reasonable time to which FDA has agreed) after the request, along with any information needed to understand these records, such as internal or external coding systems, glossaries, abbreviations, and a description of how the records you provide correspond to the information required under this subpart.
</P>
<P>(2) Offsite storage of records is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(3) When necessary to help FDA prevent or mitigate a foodborne illness outbreak, or to assist in the implementation of a recall, or to otherwise address a threat to the public health, including but not limited to situations where FDA has a reasonable belief that an article of food (and any other article of food that FDA reasonably believes is likely to be affected in a similar manner) presents a threat of serious adverse health consequences or death to humans or animals as a result of the food being adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act, you must make available, within 24 hours (or within some reasonable time to which FDA has agreed) of a request made in-person or remotely (<I>e.g.,</I> by phone) by an authorized FDA representative, the information you are required to maintain under this subpart, for the foods and date ranges or traceability lot codes specified in the request.
</P>
<P>(i) If FDA's request for the information specified in paragraph (c)(3) of this section is made by phone, we will also provide the request to you in writing upon your request; however, you must provide the requested information within 24 hours (or within some reasonable time to which FDA has agreed) of the phone request.
</P>
<P>(ii) Except as specified in paragraph (c)(3)(iii) and (iv) of this section, when the information requested by FDA under paragraph (c)(3) of this section is information you are required to maintain under §§ 1.1325 through 1.1350, you must provide such information in an electronic sortable spreadsheet, along with any other information needed to understand the information in the spreadsheet.
</P>
<P>(iii) You may provide the information requested by FDA under paragraph (c)(3) of this section in a form other than an electronic sortable spreadsheet if you are:
</P>
<P>(A) A farm whose average annual sum of the monetary value of their sales of raw agricultural commodities and the market value of raw agricultural commodities they manufacture, process, pack, or hold without sale (<I>e.g.,</I> held for a fee) during the previous 3-year period is no more than $250,000 (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment;
</P>
<P>(B) A retail food establishment or restaurant with an average annual monetary value of food sold or provided during the previous 3-year period of no more than $1 million (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment; or
</P>
<P>(C) A person (other than a farm, retail food establishment, or restaurant) whose average annual sum of the monetary value of their sales of food and the market value of food they manufacture, process, pack, or hold without sale (<I>e.g.,</I> held for a fee) during the previous 3-year period is no more than $1 million (on a rolling basis), adjusted for inflation using 2020 as the baseline year for calculating the adjustment.
</P>
<P>(iv) FDA will withdraw a request for an electronic sortable spreadsheet under paragraph (c)(3)(ii) of this section, as appropriate, to accommodate a religious belief of a person asked to provide such a spreadsheet.
</P>
<P>(4) Upon FDA request, you must provide within a reasonable time an English translation of records required under this subpart maintained in a language other than English.
</P>
<P>(d) <I>Record retention.</I> Except as specified otherwise in this subpart, you must maintain records containing the information required by this subpart for 2 years from the date you created or obtained the records.
</P>
<P>(e) <I>Electronic records.</I> Records that are established or maintained to satisfy the requirements of this subpart and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this subpart, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter, if not otherwise exempt.
</P>
<P>(f) <I>Use of existing records.</I> You do not need to duplicate existing records you have (<I>e.g.,</I> records that you keep in the ordinary course of business or that you maintain to comply with other Federal, State, Tribal, territorial, or local regulations) if they contain the information required by this subpart. You may supplement any such existing records as necessary to include all of the information required by this subpart.
</P>
<P>(g) <I>Use of multiple sets of records.</I> You do not have to keep all of the information required by this subpart in a single set of records. However, your traceability plan must indicate the format and location of the records you are required to keep under this subpart, in accordance with § 1.1315(a)(1).
</P>
<P>(h) <I>Public disclosure.</I> Records obtained by FDA in accordance with this subpart are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>

</DIV7>


<DIV7 N="96" NODE="21:1.0.1.1.1.18.96" TYPE="SUBJGRP">
<HEAD>Consequences of Failure To Comply</HEAD>


<DIV8 N="§ 1.1460" NODE="21:1.0.1.1.1.18.96.32" TYPE="SECTION">
<HEAD>§ 1.1460   What consequences could result from failing to comply with the requirements of this subpart?</HEAD>
<P>(a) <I>Prohibited act.</I> The violation of any recordkeeping requirement under section 204 of the FDA Food Safety Modernization Act, including the violation of any requirement of this subpart, is prohibited under section 301(e) of the Federal Food, Drug, and Cosmetic Act, except when such violation is committed by a farm.
</P>
<P>(b) <I>Refusal of admission.</I> An article of food is subject to refusal of admission under section 801(a)(4) of the Federal Food, Drug, and Cosmetic Act if it appears that the recordkeeping requirements under section 204 of the FDA Food Safety Modernization Act (other than the requirements under subsection (f) of that section), including the requirements of this subpart, have not been complied with regarding such article.


</P>
</DIV8>

</DIV7>


<DIV7 N="97" NODE="21:1.0.1.1.1.18.97" TYPE="SUBJGRP">
<HEAD>Updating the Food Traceability List</HEAD>


<DIV8 N="§ 1.1465" NODE="21:1.0.1.1.1.18.97.33" TYPE="SECTION">
<HEAD>§ 1.1465   How will FDA update the Food Traceability List?</HEAD>
<P>(a) When FDA tentatively concludes, in accordance with section 204(d)(2) of the FDA Food Safety Modernization Act, that it is appropriate to revise the Food Traceability List, we will publish a notice in the <E T="04">Federal Register</E> stating the proposed changes to the list and the reasons for these changes and requesting information and views on the proposed changes.
</P>
<P>(b) After considering any information and views submitted on the proposed changes to the Food Traceability List, FDA will publish a notice in the <E T="04">Federal Register</E> stating whether we are making any changes to the list and the reasons for the decision. If FDA revises the list, we will also publish the revised list on our website.
</P>
<P>(c) When FDA updates the Food Traceability List in accordance with this section, any deletions from the list will become effective immediately. Any additions to the list will become effective 2 years after the date of publication of the <E T="04">Federal Register</E> notice announcing the revised list, unless otherwise stated in the notice.








</P>
</DIV8>

</DIV7>

</DIV6>

</DIV5>


<DIV5 N="2" NODE="21:1.0.1.1.2" TYPE="PART">
<HEAD>PART 2—GENERAL ADMINISTRATIVE RULINGS AND DECISIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>15 U.S.C. 402, 409; 21 U.S.C. 321, 331, 335, 342, 343, 346a, 348, 351, 352, 355, 360b, 361, 362, 371, 372, 374; 42 U.S.C. 7671 <I>et seq.</I>
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15559, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.2.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 2.5" NODE="21:1.0.1.1.2.1.98.1" TYPE="SECTION">
<HEAD>§ 2.5   Imminent hazard to the public health.</HEAD>
<P>(a) Within the meaning of the Federal Food, Drug, and Cosmetic Act an imminent hazard to the public health is considered to exist when the evidence is sufficient to show that a product or practice, posing a significant threat of danger to health, creates a public health situation (1) that should be corrected immediately to prevent injury and (2) that should not be permitted to continue while a hearing or other formal proceeding is being held. The <I>imminent hazard</I> may be declared at any point in the chain of events which may ultimately result in harm to the public health. The occurrence of the final anticipated injury is not essential to establish that an <I>imminent hazard</I> of such occurrence exists.
</P>
<P>(b) In exercising his judgment on whether an <I>imminent hazard</I> exists, the Commissioner will consider the number of injuries anticipated and the nature, severity, and duration of the anticipated injury.


</P>
</DIV8>


<DIV8 N="§ 2.10" NODE="21:1.0.1.1.2.1.98.2" TYPE="SECTION">
<HEAD>§ 2.10   Examination and investigation samples.</HEAD>
<P>(a)(1) When any officer or employee of the Department collects a sample of a food, drug, or cosmetic for analysis under the act, the sample shall be designated as an official sample if records or other evidence is obtained by him or any other officer or employee of the Department indicating that the shipment or other lot of the article from which such sample was collected was introduced or delivered for introduction into interstate commerce, or was in or was received in interstate commerce, or was manufactured within a Territory. Only samples so designated by an officer or employee of the Department shall be considered to be official samples.
</P>
<P>(2) For the purpose of determining whether or not a sample is collected for analysis, the term <I>analysis</I> includes examinations and tests.
</P>
<P>(3) The owner of a food, drug, or cosmetic of which an official sample is collected is the person who owns the shipment or other lot of the article from which the sample is collected.
</P>
<P>(b) When an officer or employee of the Department collects an official sample of a food, drug, or cosmetic for analysis under the act, he shall collect at least twice the quantity estimated by him to be sufficient for analysis, unless:
</P>
<P>(1) The amount of the article available and reasonably accessible for sampling is less than twice the quantity so estimated, in which case he shall collect as much as is available and reasonably accessible.
</P>
<P>(2) The cost of twice the quantity so estimated exceeds $150.
</P>
<P>(3) The sample cannot by diligent use of practicable preservation techniques available to the Food and Drug Administration be kept in a state in which it could be readily and meaningfully analyzed in the same manner and for the same purposes as the Food and Drug Administration's analysis.
</P>
<P>(4) The sample is collected from a shipment or other lot which is being imported or offered for import into the United States.
</P>
<P>(5) The sample is collected from a person named on the label of the article or his agent, and such person is also the owner of the article.
</P>
<P>(6) The sample is collected from the owner of the article, or his agent, and such article bears no label or, if it bears a label, no person is named thereon.
</P>
<FP>In addition to the quantity of sample set forth in this paragraph, the officer or employee shall, if practicable, collect such further amount as he estimates will be sufficient for use as trial exhibits.
</FP>
<P>(c) After the Food and Drug Administration has completed such analysis of an official sample of a food, drug, or cosmetic as it determines, in the course of analysis and interpretation of analytical results, to be adequate to establish the respects, if any, in which the article is adulterated or misbranded within the meaning of the act, or otherwise subject to the prohibitions of the act, and has reserved an amount of the article it estimates to be adequate for use as exhibits in the trial of any case that may arise under the act based on the sample, a part of the sample, if any remains available, shall be provided for analysis, upon written request, by any person named on the label of the article, or the owner thereof, or the attorney or agent of such person or owner, except when:
</P>
<P>(1) After collection, the sample or remaining part thereof has become decomposed or otherwise unfit for analysis, or
</P>
<P>(2) The request is not made within a reasonable time before the trial of any case under the act, based on the sample to which such person or owner is a party. The person, owner, attorney, or agent who requests the part of sample shall specify the amount desired. A request from an owner shall be accompanied by a showing of ownership, and a request from an attorney or agent by a showing of authority from such person or owner to receive the part of sample. When two or more requests for parts of the same sample are received the requests shall be complied with in the order in which they were received so long as any part of the sample remains available therefor.
</P>
<P>(d) When an official sample of food, drug, or cosmetic is the basis of a notice given under section 305 of the act, or of a case under the act, and the person to whom the notice was given, or any person who is a party to the case, has no right under paragraph (c) of this section to a part of the sample, such person or his attorney or agent may obtain a part of the sample upon request accompanied by a written waiver of right under such paragraph (c) from each person named on the label of the article and owner thereof, who has not exercised his right under such paragraph (c). The operation of this paragraph shall be subject to the exceptions, terms, and conditions prescribed in paragraph (c) of this section.
</P>
<P>(e) The Food and Drug Administration is authorized to destroy:
</P>
<P>(1) Any official sample when it determines that no analysis of such sample will be made;
</P>
<P>(2) Any official sample or part thereof when it determines that no notice under section 305 of the act, and no case under the act, is or will be based on such sample;
</P>
<P>(3) Any official sample or part thereof when the sample was the basis of a notice under section 305 of the act, and when, after opportunity for presentation of views following such notice, it determines that no other such notice, and no case under the act, is or will be based on such sample;
</P>
<P>(4) Any official sample or part thereof when the sample was the basis of a case under the act which has gone to final judgment, and when it determines that no other such case is or will be based on such sample;
</P>
<P>(5) Any official sample or part thereof if the article is perishable;
</P>
<P>(6) Any official sample or part thereof when, after collection, such sample or part has become decomposed or otherwise unfit for analysis;
</P>
<P>(7) That part of any official sample which is in excess of three times the quantity it estimates to be sufficient for analysis.
</P>
<CITA TYPE="N">[42 FR 15559, Mar. 22, 1977, as amended at 63 FR 51299, Sept. 25, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 2.19" NODE="21:1.0.1.1.2.1.98.3" TYPE="SECTION">
<HEAD>§ 2.19   [Reserved]</HEAD>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.2.2" TYPE="SUBPART">
<HEAD>Subpart B—Human and Animal Foods</HEAD>


<DIV8 N="§ 2.25" NODE="21:1.0.1.1.2.2.98.1" TYPE="SECTION">
<HEAD>§ 2.25   Grain seed treated with poisonous substances; color identification to prevent adulteration of human and animal food.</HEAD>
<P>(a) In recent years there has developed increasing use of poisonous treatments on seed for fungicidal and other purposes. Such treated seed, if consumed, presents a hazard to humans and livestock. It is not unusual for stocks of such treated food seeds to remain on hand after the planting season has passed. Despite the cautions required by the Federal Seed Act (53 Stat. 1275, as amended 72 Stat. 476, 7 U.S.C. 1551 <I>et seq.</I>) in the labeling of the treated seed, the Food and Drug Administration has encountered many cases where such surplus stocks of treated wheat, corn, oats, rye, barley, and sorghum seed had been mixed with untreated seed and sent to market for food or feed use. This has resulted in livestock injury and in legal actions under the Federal Food, Drug, and Cosmetic Act against large quantities of food adulterated through such admixture of poisonous treated seeds with good food. Criminal cases were brought against some firms and individuals. Where the treated seeds are prominently colored, buyers and users or processors of agricultural food seed for food purposes are able to detect the admixture of the poisonous seed and thus reject the lots; but most such buyers, users, and processors do not have the facilities or scientific equipment to determine the presence of the poisonous chemical at the time crops are delivered, in cases where the treated seeds have not been so colored. A suitable color for this use is one that is in sufficient contrast to the natural color of the food seed as to make admixture of treated, denatured seeds with good food easily apparent, and is so applied that it is not readily removed.
</P>
<P>(b) On and after December 31, 1964, the Food and Drug Administration will regard as adulterated any interstate shipment of the food seeds wheat, corn, oats, rye, barley, and sorghum bearing a poisonous treatment in excess of a recognized tolerance or treatment for which no tolerance or exemption from tolerance is recognized in regulations promulgated pursuant to section 408 of the Federal Food, Drug, and Cosmetic Act, unless such seeds have been adequately denatured by a suitable color to prevent their subsequent inadvertent use as food for man or feed for animals.
</P>
<P>(c) Attention is called to the labeling requirements of the Federal Hazardous Substances Act, where applicable to denatured seeds in packages suitable for household use.


</P>
</DIV8>


<DIV8 N="§ 2.35" NODE="21:1.0.1.1.2.2.98.2" TYPE="SECTION">
<HEAD>§ 2.35   Use of secondhand containers for the shipment or storage of food and animal feed.</HEAD>
<P>(a) Investigations by the Food and Drug Administration, the National Communicable Disease Center of the U.S. Public Health Service, the Consumer and Marketing Service of the U.S. Department of Agriculture, and by various State public health agencies have revealed practices whereby food and animal feed stored or shipped in secondhand containers have been rendered dangerous to health. Such contamination has been the result of the original use of these containers for the storage and shipment of articles containing or bearing disease organisms or poisonous or deleterious substances.
</P>
<P>(b) The Commissioner concludes that such dangerous or potentially dangerous practices include, but are not limited to, the following:
</P>
<P>(1) Some vegetable growers and packers employ used poultry crates for shipment of fresh vegetables, including cabbage and celery. Salmonella organisms are commonly present on dressed poultry and in excreta and fluid exudates from dressed birds. Thus wooden crates in which dressed poultry has been iced and packed are potential sources of Salmonella or other enteropathogenic microorganisms that may contaminate fresh vegetables which are frequently consumed without heat treatment.
</P>
<P>(2) Some potato growers and producers of animal feeds use secondhand bags for shipment of these articles. Such bags may have originally been used for shipping or storing pesticide-treated seed or other articles bearing or containing poisonous substances. Thus these secondhand bags are potential sources of contamination of the food or animal feed stored or shipped therein.
</P>
<P>(c) In a policy statement issued April 11, 1968, the Food and Drug Administration declared adulterated within the meaning of section 402(a) of the Federal Food, Drug, and Cosmetic Act shipments of vegetables or other edible food in used crates or containers that may render the contents injurious to health. This policy statement is extended so that the Food and Drug Administration will regard as adulterated within the meaning of section 402(a) of the act shipments of vegetables, other edible food, or animal feed in used crates, bags, or other containers that may render the contents injurious to health.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.2.3" TYPE="SUBPART">
<HEAD>Subparts C-E [Reserved]</HEAD>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.2.4" TYPE="SUBPART">
<HEAD>Subpart F—Caustic Poisons</HEAD>


<DIV8 N="§ 2.110" NODE="21:1.0.1.1.2.4.98.1" TYPE="SECTION">
<HEAD>§ 2.110   Definition of ammonia under Federal Caustic Poison Act.</HEAD>
<P>For the purpose of determining whether an article containing ammonia is subject to the Federal Caustic Poison Act, the ammonia content is to be calculated as NH<E T="52">3</E>.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.2.5" TYPE="SUBPART">
<HEAD>Subpart G—Provisions Applicable to Specific Products Subject to the Federal Food, Drug, and Cosmetic Act</HEAD>


<DIV8 N="§ 2.125" NODE="21:1.0.1.1.2.5.98.1" TYPE="SECTION">
<HEAD>§ 2.125   Use of ozone-depleting substances in foods, drugs, devices, or cosmetics.</HEAD>
<P>(a) As used in this section, <I>ozone-depleting substance</I> (ODS) means any class I substance as defined in 40 CFR part 82, appendix A to subpart A, or class II substance as defined in 40 CFR part 82, appendix B to subpart A.
</P>
<P>(b) Except as provided in paragraph (c) of this section, any food, drug, device, or cosmetic that is, consists in part of, or is contained in an aerosol product or other pressurized dispenser that releases an ODS is not an essential use of the ODS under the Clean Air Act.
</P>
<P>(c) A food, drug, device, or cosmetic that is, consists in part of, or is contained in an aerosol product or other pressurized dispenser that releases an ODS is an essential use of the ODS under the Clean Air Act if paragraph (e) of this section specifies the use of that product as essential. For drugs, including biologics and animal drugs, and for devices, an investigational application or an approved marketing application must be in effect, as applicable.
</P>
<P>(d) [Reserved]
</P>
<P>(e) The use of ODSs in the following products is essential:
</P>
<P>(1) <I>Metered-dose corticosteroid human drugs for oral inhalation.</I> Oral pressurized metered-dose inhalers containing the following active moieties:
</P>
<P>(i)-(v) [Reserved] 
</P>
<P>(2) <I>Metered-dose short-acting adrenergic bronchodilator human drugs for oral inhalation.</I> Oral pressurized metered-dose inhalers containing the following active moieties:
</P>
<P>(i)-(v) [Reserved]
</P>
<P>(3) [Reserved]
</P>
<P>(4) <I>Other essential uses.</I> (i)-(ii) [Reserved]
</P>
<P>(iii) Anesthetic drugs for topical use on accessible mucous membranes of humans where a cannula is used for application.
</P>
<P>(iv)-(ix) [Reserved]
</P>
<P>(f) Any person may file a petition under part 10 of this chapter to request that FDA initiate rulemaking to amend paragraph (e) of this section to add an essential use. FDA may initiate notice-and-comment rulemaking to add an essential use on its own initiative or in response to a petition, if granted.
</P>
<P>(1) If the petition is to add use of a noninvestigational product, the petitioner must submit compelling evidence that:
</P>
<P>(i) Substantial technical barriers exist to formulating the product without ODSs;
</P>
<P>(ii) The product will provide an unavailable important public health benefit; and
</P>
<P>(iii) Use of the product does not release cumulatively significant amounts of ODSs into the atmosphere or the release is warranted in view of the unavailable important public health benefit.
</P>
<P>(2) If the petition is to add use of an investigational product, the petitioner must submit compelling evidence that:
</P>
<P>(i) Substantial technical barriers exist to formulating the investigational product without ODSs;
</P>
<P>(ii) A high probability exists that the investigational product will provide an unavailable important public health benefit; and
</P>
<P>(iii) Use of the investigational product does not release cumulatively significant amounts of ODSs into the atmosphere or the release is warranted in view of the high probability of an unavailable important public health benefit.
</P>
<P>(g) Any person may file a petition under part 10 of this chapter to request that FDA initiate rulemaking to amend paragraph (e) of this section to remove an essential use. FDA may initiate notice-and-comment rulemaking to remove an essential use on its own initiative or in response to a petition, if granted. If the petition is to remove an essential use from paragraph (e) of this section, the petitioner must submit compelling evidence of any one of the following criteria:
</P>
<P>(1) The product using an ODS is no longer being marketed; or
</P>
<P>(2) After January 1, 2005, FDA determines that the product using an ODS no longer meets the criteria in paragraph (f) of this section after consultation with a relevant advisory committee(s) and after an open public meeting; or
</P>
<P>(3) For individual active moieties marketed as ODS products and represented by one new drug application (NDA):
</P>
<P>(i) At least one non-ODS product with the same active moiety is marketed with the same route of administration, for the same indication, and with approximately the same level of convenience of use as the ODS product containing that active moiety;
</P>
<P>(ii) Supplies and production capacity for the non-ODS product(s) exist or will exist at levels sufficient to meet patient need;
</P>
<P>(iii) Adequate U.S. postmarketing use data is available for the non-ODS product(s); and
</P>
<P>(iv) Patients who medically required the ODS product are adequately served by the non-ODS product(s) containing that active moiety and other available products; or
</P>
<P>(4) For individual active moieties marketed as ODS products and represented by two or more NDAs:
</P>
<P>(i) At least two non-ODS products that contain the same active moiety are being marketed with the same route of delivery, for the same indication, and with approximately the same level of convenience of use as the ODS products; and
</P>
<P>(ii) The requirements of paragraphs (g)(3)(ii), (g)(3)(iii), and (g)(3)(iv) of this section are met.
</P>
<CITA TYPE="N">[67 FR 48384, July 24, 2002, as amended at 71 FR 70873, Dec. 7, 2006; 70 FR 17192, Apr. 4, 2005; 75 FR 19241, Apr. 14, 2010; 73 FR 69552, Nov. 19, 2008; 75 FR 19241, Apr. 14, 2010; 81 FR 74302, Oct. 26, 2016]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="3" NODE="21:1.0.1.1.3" TYPE="PART">
<HEAD>PART 3—PRODUCT JURISDICTION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 351, 353, 355, 360, 360c-360f, 360h-360j, 360gg-360ss, 360bbb-2, 371(a), 379e, 381, 394; 42 U.S.C. 216, 262, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>56 FR 58756, Nov. 21, 1991, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.3.1" TYPE="SUBPART">
<HEAD>Subpart A—Assignment of Agency Component for Review of Premarket Applications</HEAD>


<DIV8 N="§ 3.1" NODE="21:1.0.1.1.3.1.98.1" TYPE="SECTION">
<HEAD>§ 3.1   Purpose.</HEAD>
<P>This regulation relates to agency management and organization and has two purposes. The first is to implement section 503(g) of the act, as added by section 16 of the Safe Medical Devices Act of 1990 (Public Law 101-629) and amended by section 204 of the Medical Device User Fee and Modernization Act of 2002 (Public Law 107-250), by specifying how FDA will determine the organizational component within FDA designated to have primary jurisdiction for the premarket review and regulation of products that are comprised of any combination of a drug and a device; a device and a biological; a biological and a drug; or a drug, a device and a biological. This determination will eliminate, in most cases, the need to receive approvals from more than one FDA component for such combination products. The second purpose of this regulation is to enhance the efficiency of agency management and operations by providing procedures for determining which agency component will have primary jurisdiction for any drug, device, or biological product where such jurisdiction is unclear or in dispute. Nothing in this section prevents FDA from using any agency resources it deems necessary to ensure adequate review of the safety and effectiveness of any product, or the substantial equivalence of any device to a predicate device.
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 68 FR 37077, June 23, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 3.2" NODE="21:1.0.1.1.3.1.98.2" TYPE="SECTION">
<HEAD>§ 3.2   Definitions.</HEAD>
<P>For the purpose of this part:
</P>
<P>(a) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) <I>Agency component</I> means the Center for Biologics Evaluation and Research, the Center for Devices and Radiological Health, the Center for Drug Evaluation and Research, or alternative organizational component of the agency.
</P>
<P>(c) <I>Applicant</I> means any person who submits or plans to submit an application to the Food and Drug Administration for premarket review. For purposes of this section, the terms “sponsor” and “applicant” have the same meaning.
</P>
<P>(d) <I>Biological product</I> has the meaning given the term in section 351(a) of the Public Health Service Act (42 U.S.C. 262(a)).
</P>
<P>(e) <I>Combination product</I> includes:
</P>
<P>(1) A product comprised of two or more regulated components, i.e., drug/device, biologic/device, drug/biologic, or drug/device/biologic, that are physically, chemically, or otherwise combined or mixed and produced as a single entity;
</P>
<P>(2) Two or more separate products packaged together in a single package or as a unit and comprised of drug and device products, device and biological products, or biological and drug products;
</P>
<P>(3) A drug, device, or biological product packaged separately that according to its investigational plan or proposed labeling is intended for use only with an approved individually specified drug, device, or biological product where both are required to achieve the intended use, indication, or effect and where upon approval of the proposed product the labeling of the approved product would need to be changed, e.g., to reflect a change in intended use, dosage form, strength, route of administration, or significant change in dose; or
</P>
<P>(4) Any investigational drug, device, or biological product packaged separately that according to its proposed labeling is for use only with another individually specified investigational drug, device, or biological product where both are required to achieve the intended use, indication, or effect.
</P>
<P>(f) <I>Device</I> has the meaning given the term in section 201(h) of the act.
</P>
<P>(g) <I>Drug</I> has the meaning given the term in section 201(g)(1) of the act.
</P>
<P>(h) <I>FDA</I> means Food and Drug Administration.
</P>
<P>(i) <I>Letter of designation</I> means the written notice issued by the product jurisdiction officer specifying the agency component with primary jurisdiction for a combination product.
</P>
<P>(j) <I>Letter of request</I> means an applicant's written submission to the product jurisdiction officer seeking the designation of the agency component with primary jurisdiction.
</P>
<P>(k) <I>Mode of action</I> is the means by which a product achieves an intended therapeutic effect or action. For purposes of this definition, “therapeutic” action or effect includes any effect or action of the combination product intended to diagnose, cure, mitigate, treat, or prevent disease, or affect the structure or any function of the body. When making assignments of combination products under this part, the agency will consider three types of mode of action: The actions provided by a biological product, a device, and a drug. Because combination products are comprised of more than one type of regulated article (biological product, device, or drug), and each constituent part contributes a biological product, device, or drug mode of action, combination products will typically have more than one identifiable mode of action.
</P>
<P>(1) A constituent part has a biological product mode of action if it acts by means of a virus, therapeutic serum, toxin, antitoxin, vaccine, blood, blood component or derivative, allergenic product, or analogous product applicable to the prevention, treatment, or cure of a disease or condition of human beings, as described in section 351(i) of the Public Health Service Act.
</P>
<P>(2) A constituent part has a device mode of action if it meets the definition of device contained in section 201(h)(1) to (h)(3) of the act, it does not have a biological product mode of action, and it does not achieve its primary intended purposes through chemical action within or on the body of man or other animals and is not dependent upon being metabolized for the achievement of its primary intended purposes.
</P>
<P>(3) A constituent part has a drug mode of action if it meets the definition of drug contained in section 201(g)(1) of the act and it does not have a biological product or device mode of action.
</P>
<P>(l) <I>Premarket review</I> includes the examination of data and information in an application for premarket review described in sections 505, 510(k), 513(f), 515, or 520(g) or 520(l) of the act or section 351 of the Public Health Service Act of data and information contained in any investigational new drug (IND) application, investigational device exemption (IDE), new drug application (NDA), biologics license application, device premarket notification, device reclassification petition, and premarket approval application (PMA).
</P>
<P>(m) <I>Primary mode of action</I> is the single mode of action of a combination product that provides the most important therapeutic action of the combination product. The most important therapeutic action is the mode of action expected to make the greatest contribution to the overall intended therapeutic effects of the combination product.
</P>
<P>(n) <I>Product</I> means any article that contains any drug as defined in section 201(g)(1) of the act; any device as defined in section 201(h) of the act; or any biologic as defined in section 351(a) of the Public Health Service Act (42 U.S.C. 262(a)).
</P>
<P>(o) <I>Product jurisdiction officer</I> is the person or persons responsible for designating the component of FDA with primary jurisdiction for the premarket review and regulation of a combination product or any product requiring a jurisdictional designation under this part.
</P>
<P>(p) <I>Sponsor</I> means “applicant” (see § 3.2(c)).
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 64 FR 398, Jan. 5, 1999; 64 FR 56447, Oct. 20, 1999; 68 FR 37077, June 23, 2003; 70 FR 49861, Aug. 25, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 3.3" NODE="21:1.0.1.1.3.1.98.3" TYPE="SECTION">
<HEAD>§ 3.3   Scope.</HEAD>
<P>This section applies to:
</P>
<P>(a) Any combination product, or
</P>
<P>(b) Any product where the agency component with primary jurisdiction is unclear or in dispute.


</P>
</DIV8>


<DIV8 N="§ 3.4" NODE="21:1.0.1.1.3.1.98.4" TYPE="SECTION">
<HEAD>§ 3.4   Designated agency component.</HEAD>
<P>(a) To designate the agency component with primary jurisdiction for the premarket review and regulation of a combination product, the agency shall determine the primary mode of action of the product. Where the primary mode of action is that of:
</P>
<P>(1) A drug (other than a biological product), the agency component charged with premarket review of drugs shall have primary jurisdiction;
</P>
<P>(2) A device, the agency component charged with premarket review of devices shall have primary jurisdiction;
</P>
<P>(3) A biological product, the agency component charged with premarket review of biological products shall have primary jurisdiction.
</P>
<P>(b) In some situations, it is not possible to determine, with reasonable certainty, which one mode of action will provide a greater contribution than any other mode of action to the overall therapeutic effects of the combination product. In such a case, the agency will assign the combination product to the agency component that regulates other combination products that present similar questions of safety and effectiveness with regard to the combination product as a whole. When there are no other combination products that present similar questions of safety and effectiveness with regard to the combination product as a whole, the agency will assign the combination product to the agency component with the most expertise related to the most significant safety and effectiveness questions presented by the combination product.
</P>
<P>(c) The designation of one agency component as having primary jurisdiction for the premarket review and regulation of a combination product does not preclude consultations by that component with other agency components or, in appropriate cases, the requirement by FDA of separate applications.
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 70 FR 49861, Aug. 25, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 3.5" NODE="21:1.0.1.1.3.1.98.5" TYPE="SECTION">
<HEAD>§ 3.5   Procedures for identifying the designated agency component.</HEAD>
<P>(a)(1) The Center for Biologics Evaluation and Research, the Center for Devices and Radiological Health, and the Center for Drug Evaluation and Research have entered into agreements clarifying product jurisdictional issues. These guidance documents are on display in the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852, and are entitled “Intercenter Agreement Between the Center for Drug Evaluation and Research and the Center for Devices and Radiological Health;” “Intercenter Agreement Between the Center for Devices and Radiological Health and the Center for Biologics Evaluation and Research;” “Intercenter Agreement Between the Center for Drug Evaluation and Research and the Center for Biologics Evaluation and Research.” The availability of any amendments to these intercenter agreements will be announced by <E T="04">Federal Register</E> notice.
</P>
<P>(2) These guidance documents describe the allocation of responsibility for categories of products or specific products. These intercenter agreements, and any amendments thereto, are nonbinding determinations designed to provide useful guidance to the public.
</P>
<P>(3) The sponsor of a premarket application or required investigational filing for a combination or other product covered by these guidance documents may contact the designated agency component identified in the intercenter agreement before submitting an application of premarket review or to confirm coverage and to discuss the application process.
</P>
<P>(b) For a combination product not covered by a guidance document or for a product where the agency component with primary jurisdiction is unclear or in dispute, the sponsor of an application for premarket review should follow the procedures set forth in § 3.7 to request a designation of the agency component with primary jurisdiction before submitting the application.
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 68 FR 24879, May 9, 2003; 88 FR 45064, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 3.6" NODE="21:1.0.1.1.3.1.98.6" TYPE="SECTION">
<HEAD>§ 3.6   Product jurisdiction officer.</HEAD>
<P>The Office of Combination Products (Food and Drug Administration, 10903 New Hampshire Ave., Bldg. 32, rm. 5129, Silver Spring, MD 20993-0002, 301-796-8930,, e-mail: <I>combination@fda.gov,</I> is the designated product jurisdiction officer.
</P>
<CITA TYPE="N">[68 FR 37077, June 23, 2003, as amended at 71 FR 16033, Mar. 30, 2006; 75 FR 13678, Mar. 23, 2010]


</CITA>
</DIV8>


<DIV8 N="§ 3.7" NODE="21:1.0.1.1.3.1.98.7" TYPE="SECTION">
<HEAD>§ 3.7   Request for designation.</HEAD>
<P>(a) Who should file: the sponsor of:
</P>
<P>(1) Any combination product the sponsor believes is not covered by an intercenter agreement; or
</P>
<P>(2) Any product where the agency component with primary jurisdiction is unclear or in dispute.
</P>
<P>(b) When to file: a sponsor should file a request for designation before filing any application for premarket review, whether an application for marketing approval or a required investigational notice. Sponsors are encouraged to file a request for designation as soon as there is sufficient information for the agency to make a determination.
</P>
<P>(c) What to file: an original and two copies of the request for designation must be filed. The request for designation must not exceed 15 pages, including attachments, and must set forth:
</P>
<P>(1) The identity of the sponsor, including company name and address, establishment registration number, company contact person and telephone number.
</P>
<P>(2) A description of the product, including:
</P>
<P>(i) Classification, name of the product and all component products, if applicable;
</P>
<P>(ii) Common, generic, or usual name of the product and all component products;
</P>
<P>(iii) Proprietary name of the product;
</P>
<P>(iv) Identification of any component of the product that already has received premarket approval, is marketed as not being subject to premarket approval, or has received an investigational exemption, the identity of the sponsors, and the status of any discussions or agreements between the sponsors regarding the use of this product as a component of a new combination product.
</P>
<P>(v) Chemical, physical, or biological composition;
</P>
<P>(vi) Status and brief reports of the results of developmental work, including animal testing;
</P>
<P>(vii) Description of the manufacturing processes, including the sources of all components;
</P>
<P>(viii) Proposed use or indications;
</P>
<P>(ix) Description of all known modes of action, the sponsor's identification of the single mode of action that provides the most important therapeutic action of the product, and the basis for that determination.
</P>
<P>(x) Schedule and duration of use;
</P>
<P>(xi) Dose and route of administration of drug or biologic;
</P>
<P>(xii) Description of related products, including the regulatory status of those related products; and
</P>
<P>(xiii) Any other relevant information.
</P>
<P>(3) The sponsor's recommendation as to which agency component should have primary jurisdiction based on the mode of action that provides the most important therapeutic action of the combination product. If the sponsor cannot determine with reasonable certainty which mode of action provides the most important therapeutic action of the combination product, the sponsor's recommendation must be based on the assignment algorithm set forth in § 3.4(b) and an assessment of the assignment of other combination products the sponsor wishes FDA to consider during the assignment of its combination product.
</P>
<P>(d) Where to file: all communications pursuant to this subpart shall be addressed to the attention of the product jurisdiction officer. Such a request, in its mailing cover should be plainly marked “Request for Designation.” Concurrent submissions of electronic copies of Requests for Designation may be addressed to <I>combination@fda.gov.</I>
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 68 FR 37077, June 23, 2003; 70 FR 49861, Aug. 25, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 3.8" NODE="21:1.0.1.1.3.1.98.8" TYPE="SECTION">
<HEAD>§ 3.8   Letter of designation.</HEAD>
<P>(a) Each request for designation will be reviewed for completeness within 5 working days of receipt. Any request for designation determined to be incomplete will be returned to the applicant with a request for the missing information. The sponsor of an accepted request for designation will be notified of the filing date.
</P>
<P>(b) Within 60 days of the filing date of a request for designation, the product jurisdiction officer will issue a letter of designation to the sponsor, with copies to the centers, specifying the agency component designated to have primary jurisdiction for the premarket review and regulation of the product at issue, and any consulting agency components. The product jurisdiction officer may request a meeting with the sponsor during the review period to discuss the request for designation. If the product jurisdiction officer has not issued a letter of designation within 60 days of the filing date of a request for designation, the sponsor's recommendation of the center with primary jurisdiction, in accordance with § 3.7(c)(3), shall become the designated agency component.
</P>
<P>(c) Request for reconsideration by sponsor: If the sponsor disagrees with the designation, it may request the product jurisdiction officer to reconsider the decision by filing, within 15 days of receipt of the letter of designation, a written request for reconsideration not exceeding 5 pages. No new information may be included in a request for reconsideration. The product jurisdiction officer shall review and act on the request in writing within 15 days of its receipt.


</P>
</DIV8>


<DIV8 N="§ 3.9" NODE="21:1.0.1.1.3.1.98.9" TYPE="SECTION">
<HEAD>§ 3.9   Effect of letter of designation.</HEAD>
<P>(a) The letter of designation constitutes an agency determination that is subject to change only as provided in paragraph (b) of this section.
</P>
<P>(b) The product jurisdiction officer may change the designated agency component with the written consent of the sponsor, or without its consent to protect the public health or for other compelling reasons. A sponsor shall be given 30 days written notice of any proposed nonconsensual change in designated agency component. The sponsor may request an additional 30 days to submit written objections, not to exceed 15 pages, to the proposed change, and shall be granted, upon request, a timely meeting with the product jurisdiction officer and appropriate center officials. Within 30 days of receipt of the sponsor's written objections, the product jurisdiction officer shall issue to the sponsor, with copies to appropriate center officials, a written determination setting forth a statement of reasons for the proposed change in designated agency component. A nonconsensual change in the designated agency component requires the concurrence of the Principal Associate Commissioner.
</P>
<CITA TYPE="N">[56 FR 58756, Nov. 21, 1991, as amended at 68 FR 37077, June 23, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 3.10" NODE="21:1.0.1.1.3.1.98.10" TYPE="SECTION">
<HEAD>§ 3.10   Stay of review time.</HEAD>
<P>Any filing with or review by the product jurisdiction officer stays the review clock or other established time periods for agency action for an application for marketing approval or required investigational notice during the pendency of the review by the product jurisdiction officer.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.3.2" TYPE="SUBPART">
<HEAD>Subpart B [Reserved]</HEAD>

</DIV6>

</DIV5>


<DIV5 N="4" NODE="21:1.0.1.1.4" TYPE="PART">
<HEAD>PART 4—REGULATION OF COMBINATION PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331, 351, 352, 353, 355, 360, 360b-360f, 360h-360j, 360l, 360hh-360ss, 360aaa-360bbb, 360ddd, 360ddd-1, 371(a), 372-374, 379e, 381, 383, 394; 42 U.S.C. 216, 262, 263a, 264, 271.




</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>78 FR 4321, Jan. 22, 2013, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.4.1" TYPE="SUBPART">
<HEAD>Subpart A—Current Good Manufacturing Practice Requirements for Combination Products</HEAD>


<DIV8 N="§ 4.1" NODE="21:1.0.1.1.4.1.98.1" TYPE="SECTION">
<HEAD>§ 4.1   What is the scope of this subpart?</HEAD>
<P>This subpart applies to combination products. It establishes which current good manufacturing practice requirements apply to these products. This subpart clarifies the application of current good manufacturing practice regulations to combination products, and provides a regulatory framework for designing and implementing the current good manufacturing practice operating system at facilities that manufacture co-packaged or single-entity combination products.


</P>
</DIV8>


<DIV8 N="§ 4.2" NODE="21:1.0.1.1.4.1.98.2" TYPE="SECTION">
<HEAD>§ 4.2   How does FDA define key terms and phrases in this subpart?</HEAD>
<P>The terms listed in this section have the following meanings for purposes of this subpart:
</P>
<P><I>Biological product</I> has the meaning set forth in § 3.2(d) of this chapter. A biological product also meets the definitions of either a drug or device as these terms are defined under this section.
</P>
<P><I>Combination product</I> has the meaning set forth in § 3.2(e) of this chapter.
</P>
<P><I>Constituent part</I> is a drug, device, or biological product that is part of a combination product.
</P>
<P><I>Co-packaged combination product</I> has the meaning set forth in § 3.2(e)(2) of this chapter.
</P>
<P><I>Current good manufacturing practice operating system</I> means the operating system within an establishment that is designed and implemented to address and meet the current good manufacturing practice requirements for a combination product.
</P>
<P><I>Current good manufacturing practice requirements</I> means the requirements set forth under § 4.3(a) through (e).
</P>
<P><I>Device</I> has the meaning set forth in § 3.2(f) of this chapter. A device that is a constituent part of a combination product is considered a finished device within the meaning of the Quality Management System Regulation (QMSR).
</P>
<P><I>Drug</I> has the meaning set forth in § 3.2(g) of this chapter and includes medical gas as defined in section 575(2) of the Federal Food, Drug, and Cosmetic Act. Medical gas includes designated medical gases as defined in section 575(1) of the Federal Food, Drug, and Cosmetic Act and medical gases approved under section 505 of the Federal Food, Drug, and Cosmetic Act. A drug other than a medical gas that is a constituent part of a combination product is considered a drug product within the meaning of the drug current good manufacturing practice (CGMP) requirements. A drug that is a medical gas that is a constituent part of a combination product is considered a medical gas within the meaning of the medical gas CGMP requirements.
</P>
<P><I>Drug CGMP requirements</I> refers to the current good manufacturing practice regulations set forth in parts 210 and 211 of this chapter.
</P>
<P><I>HCT/Ps</I> refers to human cell, tissue, and cellular and tissue-based products, as defined in § 1271.3(d) of this chapter. An HCT/P that is not regulated solely under section 361 of the Public Health Service Act may be a constituent part of a combination product. Such an HCT/P is subject to part 1271 of this chapter and is also regulated as a drug, device, and/or biological product.
</P>
<P><I>Manufacture</I> includes, but is not limited to, designing, fabricating, assembling, filling, processing, testing, labeling, packaging, repackaging, holding, and storage.
</P>
<P><I>Medical gas CGMP requirements</I> refers to the current good manufacturing practice regulations set forth in part 213 of this chapter.
</P>
<P><I>QMSR</I> refers to the requirements under part 820 of this chapter.
</P>
<P><I>Single-entity combination product</I> has the meaning set forth in § 3.2(e)(1) of this chapter.
</P>
<P><I>Type of constituent part</I> refers to the category of the constituent part, which can be either a biological product, a device, or a drug, as these terms are defined under this section.
</P>
<CITA TYPE="N">[89 FR 57165, June 2, 2024]






</CITA>
</DIV8>


<DIV8 N="§ 4.3" NODE="21:1.0.1.1.4.1.98.3" TYPE="SECTION">
<HEAD>§ 4.3   What current good manufacturing practice requirements apply to my combination product?</HEAD>
<P>If you manufacture a combination product, the requirements listed in this section apply as follows:
</P>
<P>(a) The current good manufacturing practice requirements in parts 210 and 211 of this chapter apply to a combination product that includes a drug constituent part other than a medical gas;
</P>
<P>(b) The current good manufacturing practice requirements in part 820 of this chapter apply to a combination product that includes a device constituent part;
</P>
<P>(c) The current good manufacturing practice requirements among the requirements (including standards) for biological products in parts 600 through 680 of this chapter apply to a combination product that includes a biological product constituent part to which those requirements would apply if that constituent part were not part of a combination product;


</P>
<P>(d) The current good tissue practice requirements including donor eligibility requirements for HCT/Ps in part 1271 of this chapter apply to a combination product that includes an HCT/P; and
</P>
<P>(e) The current good manufacturing practice requirements in part 213 of this chapter apply to a combination product that includes a drug constituent part that is a medical gas.


</P>
<CITA TYPE="N">[78 FR 4321, Jan. 22, 2013, as amended at 89 FR 51766, June 18, 2024]




</CITA>
</DIV8>


<DIV8 N="§ 4.4" NODE="21:1.0.1.1.4.1.98.4" TYPE="SECTION">
<HEAD>§ 4.4   How can I comply with these current good manufacturing practice requirements for a co-packaged or single-entity combination product?</HEAD>
<P>(a) Under this subpart, for single entity or co-packaged combination products, compliance with all applicable current good manufacturing practice requirements for the combination product shall be achieved through the design and implementation of a current good manufacturing practice operating system that is demonstrated to comply with:
</P>
<P>(1) The specifics of each set of current good manufacturing practice regulations listed under § 4.3 as they apply to each constituent part included in the combination product; or
</P>
<P>(2) Paragraph (b) of this section.
</P>
<P>(b) If you elect to establish a current good manufacturing practice operating system in accordance with paragraph (b) of this section, the following requirements apply:






</P>
<P>(1) If the combination product includes a device constituent part and a drug constituent part, and the current good manufacturing practice operating system has been shown to comply with the drug CGMP requirements or the medical gas CGMP requirements, as applicable, the following clauses of ISO 13485 (together with the definitions in Clause 3 of ISO 9000), which is incorporated by reference into the QMSR under § 820.7 of this chapter, and certain other provisions within the QMSR must also be shown to have been satisfied; upon demonstration that these requirements have been satisfied, no additional showing of compliance with respect to the QMSR need be made:




</P>
<P>(i) <I>General requirements and management responsibility.</I> Clause 4.1, Clause 5 and its subclauses, Clause 6.1 of ISO 13485, and § 820.10 of this chapter;
</P>
<P>(ii) <I>Design and development.</I> Clause 7.3 and its subclauses of ISO 13485. The organization shall document one or more processes for risk management in product realization. Records of risk management activities shall be maintained;
</P>
<P>(iii) <I>Purchasing.</I> Clause 7.4. and its subclauses of ISO 13485;
</P>
<P>(iv) <I>Analysis of data, improvement, and complaint handling.</I> Clause 8.2.2 and § 820.35(a) of this chapter, Clause 8.4, and Clause 8.5. and its subclauses of ISO 13485;
</P>
<P>(v) <I>Installation activities.</I> Clause 7.5.3 of ISO 13485; and
</P>
<P>(vi) <I>Servicing activities.</I> Clause 7.5.4 of ISO 13485 and § 820.35(b) of this chapter.


















</P>
<P>(2) If the combination product includes a device constituent part and a drug constituent part other than a medical gas, and the current good manufacturing practice operating system has been shown to comply with the QMSR requirements for devices, the following provisions of the drug CGMP requirements must also be shown to have been satisfied; upon demonstration that these requirements have been satisfied, no additional showing of compliance with respect to the drug CGMP requirements need be made:
















</P>
<P>(i) Section 211.84 of this chapter. Testing and approval or rejection of components, drug product containers, and closures.
</P>
<P>(ii) Section 211.103 of this chapter. Calculation of yield.
</P>
<P>(iii) Section 211.132 of this chapter. Tamper-evident packaging requirements for over-the-counter (OTC) human drug products.
</P>
<P>(iv) Section 211.137 of this chapter. Expiration dating.
</P>
<P>(v) Section 211.165 of this chapter. Testing and release for distribution.
</P>
<P>(vi) Section 211.166 of this chapter. Stability testing.
</P>
<P>(vii) Section 211.167 of this chapter. Special testing requirements.
</P>
<P>(viii) Section 211.170 of this chapter. Reserve samples.
</P>
<P>(3) If the combination product includes a device constituent part and a drug constituent part that is a medical gas, and the current good manufacturing practice operating system has been shown to comply with the QMSR regulation, the following provisions of the medical gas CGMP requirements must also be shown to have been satisfied; upon demonstration that these requirements have been satisfied, no additional showing of compliance with respect to the medical gas CGMP requirements need be made:
</P>
<P>(i) Section 213.84 of this chapter. Testing and approval or rejection of components, containers, and closures.
</P>
<P>(ii) Section 213.94 of this chapter. Medical gas containers and closures.
</P>
<P>(iii) Section 213.122 of this chapter. Materials examination and usage criteria.
</P>
<P>(iv) Section 213.165 of this chapter. Testing and release for distribution.
</P>
<P>(v) Section 213.166 of this chapter. Stability testing and expiration dating for medical gases marketed under applications submitted under section 505 or section 512 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(vi) Section 213.204 of this chapter. Returned medical gases.
</P>
<P>(vii) Section 213.208 of this chapter. Salvaging of medical gases.




</P>
<P>(4) In addition to being shown to comply with the other applicable manufacturing requirements listed under § 4.3, if the combination product includes a biological product constituent part, the current good manufacturing practice operating system must also be shown to implement and comply with all manufacturing requirements identified under § 4.3(c) that would apply to that biological product if that constituent part were not part of a combination product.
</P>
<P>(5) In addition to being shown to comply with the other applicable current good manufacturing practice requirements listed under § 4.3, if the combination product includes an HCT/P, the current good manufacturing practice operating system must also be shown to implement and comply with all current good tissue practice requirements identified under § 4.3(d) that would apply to that HCT/P if it were not part of a combination product.
</P>
<P>(c) During any period in which the manufacture of a constituent part to be included in a co-packaged or single entity combination product occurs at a separate facility from the other constituent part(s) to be included in that single-entity or co-packaged combination product, the current good manufacturing practice operating system for that constituent part at that facility must be demonstrated to comply with all current good manufacturing practice requirements applicable to that type of constituent part.
</P>
<P>(d) When two or more types of constituent parts to be included in a single-entity or co-packaged combination product have arrived at the same facility, or the manufacture of these constituent parts is proceeding at the same facility, application of a current good manufacturing process operating system that complies with paragraph (b) of this section may begin.


</P>
<P>(e) The requirements set forth in this subpart and in parts 210, 211, 213, 820, 600 through 680, and 1271 of this chapter listed in § 4.3, supplement, and do not supersede, each other unless the regulations explicitly provide otherwise. In the event of a conflict between regulations applicable under this subpart to combination products, including their constituent parts, the regulations most specifically applicable to the constituent part in question shall supersede the more general.






</P>
<P>(f) The material listed in this paragraph (f) is incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved incorporation by reference (IBR) material is available for inspection at the Food and Drug Administration (FDA) and at the National Archives and Records Administration (NARA). Contact FDA at Dockets Management Staff, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852; 240-402-7500; <I>https://www.regulations.gov/document/FDA-2013-S-0610-0003.</I> For information on the availability of this material at NARA, visit <I>www.archives.gov/federal-register/cfr/ibr-locations</I> or email <I>fr.inspection@nara.gov</I>. In addition, the terms and definitions given in ISO 9000:2015 are available for viewing, without cost, at <I>https://www.iso.org/obp/ui#iso:std:iso:9000:ed-4:v1:en.</I> This material is available from the International Organization for Standardization (ISO), BIBC II, Chemin de Blandonnet 8, CP 401, 1214 Vernier, Geneva, Switzerland; +41-22-749-01-11; <I>customerservice@iso.org, https://www.iso.org/store.html.</I>
</P>
<P>(1) ISO 9000:2015(E), (“ISO 9000”), <I>Quality Management systems—Fundamentals and vocabulary,</I> Clause 3—<I>Terms and definitions,</I> Fourth edition, September 15, 2015.
</P>
<P>(2) ISO 13485:2016(E), (“ISO 13485”), <I>Medical devices—Quality management systems—Requirements for regulatory purposes,</I> Third edition, March 1, 2016.


</P>
<CITA TYPE="N">[78 FR 4321, Jan. 22, 2013, as amended at 89 FR 7522, Feb. 2, 2024; 89 FR 51766, June 18, 2024]




</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.4.2" TYPE="SUBPART">
<HEAD>Subpart B—Postmarketing Safety Reporting for Combination Products</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>81 FR 92624, Dec. 20, 2016, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 4.100" NODE="21:1.0.1.1.4.2.98.1" TYPE="SECTION">
<HEAD>§ 4.100   What is the scope of this subpart?</HEAD>
<P>(a) This subpart identifies postmarketing safety reporting requirements for combination product applicants and constituent part applicants.
</P>
<P>(b) This subpart does not apply to investigational combination products, combination products that have not received marketing authorization, or to persons other than combination product applicants and constituent part applicants.
</P>
<P>(c) This subpart supplements and does not supersede other provisions of this chapter, including the provisions in parts 314, 600, 606, 803, and 806 of this chapter, unless a regulation explicitly provides otherwise.


</P>
</DIV8>


<DIV8 N="§ 4.101" NODE="21:1.0.1.1.4.2.98.2" TYPE="SECTION">
<HEAD>§ 4.101   How does the FDA define key terms and phrases in this subpart?</HEAD>
<P><I>Abbreviated new drug application (ANDA)</I> has the same meaning given the term “abbreviated application” in § 314.3(b) of this chapter.
</P>
<P><I>Agency or we</I> means Food and Drug Administration.
</P>
<P><I>Applicant</I> means, for the purposes of this subpart, a person holding an application under which a combination product or constituent part of a combination product has received marketing authorization (such as approval, licensure, or clearance). For the purposes of this subpart, applicant is used interchangeably with the term “you.”
</P>
<P><I>Application</I> means, for purposes of this subpart, a BLA, an NDA, an ANDA, or a device application, including all amendments and supplements to them.
</P>
<P><I>Biological product</I> has the meaning given the term in section 351 of the Public Health Service Act (42 U.S.C. 262).
</P>
<P><I>Biological product deviation report (BPDR)</I> is a report as described in §§ 600.14 and 606.171 of this chapter.
</P>
<P><I>Biologics license application (BLA)</I> has the meaning given the term in section 351 of the Public Health Service Act (42 U.S.C. 262) and § 601.2 of this chapter.
</P>
<P><I>Combination product</I> has the meaning given the term in § 3.2(e) of this chapter.
</P>
<P><I>Combination product applicant</I> means an applicant that holds the application(s) for a combination product.
</P>
<P><I>Constituent part</I> has the meaning given the term in § 4.2.
</P>
<P><I>Constituent part applicant</I> means the applicant for a constituent part of a combination product the constituent parts of which are marketed under applications held by different applicants.
</P>
<P><I>Correction or removal report</I> is a report as described in § 806.10 of this chapter.
</P>
<P><I>De novo classification request</I> is a submission requesting <I>de novo</I> classification under section 513(f)(2) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Device</I> has the meaning given the term in section 201(h) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Device application</I> means a PMA, PDP, premarket notification submission, <I>de novo</I> classification request, or HDE.
</P>
<P><I>Drug</I> has the meaning given the term in section 201(g)(1) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Field alert report</I> is a report as described in § 314.81 of this chapter.
</P>
<P><I>Fifteen-day report</I> is a report required to be submitted within 15 days as described in § 314.80 of this chapter or § 600.80 of this chapter, as well as followup reports to such a report<I>.</I>
</P>
<P><I>Five-day report</I> is a report as described in §§ 803.3 and 803.53 of this chapter, as well as supplemental or followup reports to such a report as described in § 803.56 of this chapter.
</P>
<P><I>Humanitarian device exemption (HDE)</I> has the meaning given the term in § 814.3 of this chapter.
</P>
<P><I>Malfunction report</I> is a report as described in § 803.50 of this chapter as well as supplemental or followup reports to such a report as described in § 803.56 of this chapter.
</P>
<P><I>New drug application (NDA)</I> has the meaning given the term “application” in § 314.3(b) of this chapter.
</P>
<P><I>Premarket approval application (PMA)</I> has the meaning given the term in § 814.3 of this chapter.
</P>
<P><I>Premarket notification submission</I> is a submission as described in § 807.87 of this chapter.
</P>
<P><I>Product Development Protocol (PDP)</I> is a submission as set forth in section 515(f) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>


<DIV8 N="§ 4.102" NODE="21:1.0.1.1.4.2.98.3" TYPE="SECTION">
<HEAD>§ 4.102   What reports must you submit to FDA for your combination product or constituent part?</HEAD>
<P>(a) <I>In general.</I> If you are a constituent part applicant, the reporting requirements applicable to you that are identified in this section apply to your constituent part, and if you are a combination product applicant, the reporting requirements applicable to you that are identified in this section apply to your combination product as a whole.
</P>
<P>(b) <I>Reporting requirements applicable to both combination product applicants and constituent part applicants.</I> If you are a combination product applicant or constituent part applicant, you must comply with the reporting requirements identified in paragraphs (b)(1), (b)(2), or (b)(3) of this section for your product based on its application type. If you are a combination product applicant, you are required to submit a report as specified in this paragraph unless you have already submitted a report in accordance with paragraph (c) of this section for the same event that: Includes the information required under the applicable regulations identified in this paragraph, is required to be submitted in the same manner under § 4.104, and meets the deadlines under the applicable regulations identified in this paragraph.
</P>
<P>(1) If your combination product or device constituent part received marketing authorization under a device application, you must comply with the requirements for postmarketing safety reporting described in parts 803 and 806 of this chapter with respect to your product.
</P>
<P>(2) If your combination product or drug constituent part received marketing authorization under an NDA or ANDA, you must comply with the requirements for postmarketing safety reporting described in part 314 of this chapter with respect to your product.
</P>
<P>(3) If your combination product or biological product constituent part received marketing authorization under a BLA, you must comply with the requirements for postmarketing safety reporting described in parts 600 and 606 of this chapter with respect to your product.
</P>
<P>(c) <I>Reporting requirements applicable only to combination product applicants.</I> If you are a combination product applicant, in addition to compliance with paragraph (a) of this section, you must also comply with the reporting requirements identified under this paragraph as applicable to your product based on its constituent parts. If you are a combination product applicant, you are required to submit a report as specified in this paragraph unless you have already submitted a report in accordance with paragraph (b) of this section for the same event that: Includes the information required under the applicable regulations for the report identified in this paragraph; is required to be submitted in the same manner under § 4.104 of this chapter; and, unless otherwise specified in this paragraph, meets the deadlines under the applicable regulations for the report identified in this paragraph.
</P>
<P>(1) If your combination product contains a device constituent part, you must submit:
</P>
<P>(i) Five-day reports;
</P>
<P>(ii) Malfunction reports; and
</P>
<P>(iii) Correction or removal reports, and maintain records as described in § 806.20 of this chapter for corrections and removals not required to be reported.
</P>
<P>(2) If your combination product contains a drug constituent part, you must submit:
</P>
<P>(i) Field alert reports; and
</P>
<P>(ii) Fifteen-day reports as described in § 314.80 of this chapter, which must be submitted within 30 calendar days instead of 15 calendar days if your combination product received marketing authorization under a device application.
</P>
<P>(3) If your combination product contains a biological product constituent part, you must submit:
</P>
<P>(i) Biological product deviation reports; and
</P>
<P>(ii) Fifteen-day reports as described in § 600.80 of this chapter, which must be submitted within 30 calendar days instead of 15 calendar days if your combination product received marketing authorization under a device application.
</P>
<P>(d) <I>Other reporting requirements for combination product applicants.</I> (1) If you are the combination product applicant for a combination product that contains a device constituent part and that received marketing authorization under an NDA, ANDA, or BLA, in addition to the information otherwise required in the periodic safety reports you submit under § 314.80 or § 600.80 of this chapter, your periodic safety reports must also include a summary and analysis of the reports identified in paragraphs (c)(1)(i) and (ii) of this section that were submitted during the report interval.
</P>
<P>(2) If you are the combination product applicant for a combination product that received marketing authorization under a device application, in addition to the reports required under paragraphs (b) and (c) of this section, you must submit reports regarding postmarketing safety events if notified by the Agency in writing that the Agency requires additional information. We will specify what safety information is needed and will require such information if we determine that protection of the public health requires additional or clarifying safety information for the combination product. In any request under this section, we will state the reason or purpose for the safety information request, specify the due date for submitting the information, and clearly identify the reported event(s) related to our request.


</P>
</DIV8>


<DIV8 N="§ 4.103" NODE="21:1.0.1.1.4.2.98.4" TYPE="SECTION">
<HEAD>§ 4.103   What information must you share with other constituent part applicants for the combination product?</HEAD>
<P>(a) When you receive information regarding an event that involves a death or serious injury as described in § 803.3 of this chapter, or an adverse experience as described in § 314.80(a) of this chapter or § 600.80(a) of this chapter, associated with the use of the combination product, you must provide the information to the other constituent part applicant(s) for the combination product no later than 5 calendar days of your receipt of the information.
</P>
<P>(b) With regard to information you must provide to the other constituent part applicant(s) for the combination product, you must maintain records that include:
</P>
<P>(1) A copy of the information you provided,
</P>
<P>(2) The date the information was received by you,
</P>
<P>(3) The date the information was provided to the other constituent part applicant(s), and
</P>
<P>(4) The name and address of the other constituent part applicant(s) to whom you provided the information.


</P>
</DIV8>


<DIV8 N="§ 4.104" NODE="21:1.0.1.1.4.2.98.5" TYPE="SECTION">
<HEAD>§ 4.104   How and where must you submit postmarketing safety reports for your combination product or constituent part?</HEAD>
<P>(a) If you are a constituent part applicant, you must submit postmarketing safety reports in accordance with the regulations identified in § 4.102(b) that are applicable to your product based on its application type.
</P>
<P>(b) If you are a combination product applicant, you must submit postmarketing safety reports required under § 4.102 in the manner specified in the regulation applicable to the type of report, with the following exceptions:
</P>
<P>(1) You must submit the postmarketing safety reports identified in § 4.102(c)(1)(i) and (ii) in accordance with § 314.80(g) of this chapter if your combination product received marketing authorization under an NDA or ANDA or in accordance with § 600.80(h) of this chapter if your combination product received marketing authorization under a BLA.
</P>
<P>(2) You must submit the postmarketing safety reports identified in § 4.102(c)(2)(ii) and (c)(3)(ii) in accordance with § 803.12(a) of this chapter if your combination product received marketing authorization under a device application.


</P>
</DIV8>


<DIV8 N="§ 4.105" NODE="21:1.0.1.1.4.2.98.6" TYPE="SECTION">
<HEAD>§ 4.105   What are the postmarketing safety reporting recordkeeping requirements for your combination product or constituent part?</HEAD>
<P>(a) If you are a constituent part applicant:
</P>
<P>(1) You must maintain records in accordance with the recordkeeping requirements in the applicable regulation(s) described in § 4.102(b).
</P>
<P>(2) You must maintain records required under § 4.103(b) for the longest time period required for records under the postmarketing safety reporting regulations applicable to your product under § 4.102(b).
</P>
<P>(b) If you are a combination product applicant, you must maintain records in accordance with the longest time period required for records under the regulations applicable to your product under § 4.102.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="5" NODE="21:1.0.1.1.5" TYPE="PART">
<HEAD>PART 5—ORGANIZATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 552; 21 U.S.C. 301-397.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>77 FR 15962, Mar. 19, 2012, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.5.1" TYPE="SUBPART">
<HEAD>Subparts A-L [Reserved]</HEAD>

</DIV6>


<DIV6 N="M" NODE="21:1.0.1.1.5.2" TYPE="SUBPART">
<HEAD>Subpart M—Organization</HEAD>


<DIV8 N="§ 5.1100" NODE="21:1.0.1.1.5.2.98.1" TYPE="SECTION">
<HEAD>§ 5.1100   Agency Organization Information.</HEAD>
<P>Information about the organization of the Food and Drug Administration (including its central and field offices) is available on the Agency's website at <I>http://www.fda.gov,</I> including in FDA's Staff Manual Guides. Relevant contact information for Agency offices, including email addresses, is also available on the Agency's website.
</P>
<CITA TYPE="N">[91 FR 35886, June 15, 2026]















	


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="7" NODE="21:1.0.1.1.6" TYPE="PART">
<HEAD>PART 7—ENFORCEMENT POLICY
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321-393; 42 U.S.C. 241, 262, 263b-263n, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15567, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.6.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 7.1" NODE="21:1.0.1.1.6.1.98.1" TYPE="SECTION">
<HEAD>§ 7.1   Scope.</HEAD>
<P>This part governs the practices and procedures applicable to regulatory enforcement actions initiated by the Food and Drug Administration pursuant to the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 301 <I>et seq.</I>) and other laws that it administers. This part also provides guidance for manufacturers and distributors to follow with respect to their voluntary removal or correction of marketed violative products. This part is promulgated to clarify and explain the regulatory practices and procedures of the Food and Drug Administration, enhance public understanding, improve consumer protection, and assure uniform and consistent application of practices and procedures throughout the agency.
</P>
<CITA TYPE="N">[43 FR 26218, June 16, 1978, as amended at 65 FR 56476, Sept. 19, 2000] 


</CITA>
</DIV8>


<DIV8 N="§ 7.3" NODE="21:1.0.1.1.6.1.98.2" TYPE="SECTION">
<HEAD>§ 7.3   Definitions.</HEAD>
<P>(a) <I>Agency</I> means the Food and Drug Administration.
</P>
<P>(b) <I>Citation</I> or <I>cite</I> means a document and any attachments thereto that provide notice to a person against whom criminal prosecution is contemplated of the opportunity to present views to the agency regarding an alleged violation.
</P>
<P>(c) <I>Respondent</I> means a person named in a notice who presents views concerning an alleged violation either in person, by designated representative, or in writing.
</P>
<P>(d) <I>Responsible individual</I> includes those in positions of power or authority to detect, prevent, or correct violations of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(e) [Reserved]
</P>
<P>(f) <I>Product</I> means an article subject to the jurisdiction of the Food and Drug Administration, including any food, drug, and device intended for human or animal use, any cosmetic and biologic intended for human use, any tobacco product intended for human use, and any item subject to a quarantine regulation under part 1240 of this chapter. <I>Product</I> does not include an electronic product that emits radiation and is subject to parts 1003 and 1004 of this chapter.
</P>
<P>(g) <I>Recall</I> means a firm's removal or correction of a marketed product that the Food and Drug Administration considers to be in violation of the laws it administers and against which the agency would initiate legal action, e.g., seizure. <I>Recall</I> does not include a market withdrawal or a stock recovery.
</P>
<P>(h) <I>Correction</I> means repair, modification, adjustment, relabeling, destruction, or inspection (including patient monitoring) of a product without its physical removal to some other location.
</P>
<P>(i) <I>Recalling firm</I> means the firm that initiates a recall or, in the case of a Food and Drug Administration-requested recall, the firm that has primary responsibility for the manufacture and marketing of the product to be recalled.
</P>
<P>(j) <I>Market withdrawal</I> means a firm's removal or correction of a distributed product which involves a minor violation that would not be subject to legal action by the Food and Drug Administration or which involves no violation, e.g., normal stock rotation practices, routine equipment adjustments and repairs, etc.
</P>
<P>(k) <I>Stock recovery</I> means a firm's removal or correction of a product that has not been marketed or that has not left the direct control of the firm, i.e., the product is located on premises owned by, or under the control of, the firm and no portion of the lot has been released for sale or use.
</P>
<P>(l) <I>Recall strategy</I> means a planned specific course of action to be taken in conducting a specific recall, which addresses the depth of recall, need for public warnings, and extent of effectiveness checks for the recall.
</P>
<P>(m) <I>Recall classification</I> means the numerical designation, i.e., I, II, or III, assigned by the Food and Drug Administration to a particular product recall to indicate the relative degree of health hazard presented by the product being recalled.
</P>
<P>(1) Class I is a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.
</P>
<P>(2) Class II is a situation in which use of, or exposure to, a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote.
</P>
<P>(3) Class III is a situation in which use of, or exposure to, a violative product is not likely to cause adverse health consequences.
</P>
<P>(n) <I>Consignee</I> means anyone who received, purchased, or used the product being recalled.
</P>
<CITA TYPE="N">[42 FR 15567, Mar. 22, 1977, as amended at 43 FR 26218, June 16, 1978; 44 FR 12167, Mar. 6, 1979; 77 FR 5176, Feb. 2, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 7.12" NODE="21:1.0.1.1.6.1.98.3" TYPE="SECTION">
<HEAD>§ 7.12   Guaranty.</HEAD>
<P>In case of the giving of a guaranty or undertaking referred to in section 303(c)(2) or (3) of the act, each person signing such guaranty or undertaking shall be considered to have given it.


</P>
</DIV8>


<DIV8 N="§ 7.13" NODE="21:1.0.1.1.6.1.98.4" TYPE="SECTION">
<HEAD>§ 7.13   Suggested forms of guaranty.</HEAD>
<P>(a) A guaranty or undertaking referred to in section 303(c)(2) of the act may be:
</P>
<P>(1) Limited to a specific shipment or other delivery of an article, in which case it may be a part of or attached to the invoice or bill of sale covering such shipment or delivery, or
</P>
<P>(2) General and continuing, in which case, in its application to any shipment or other delivery of an article, it shall be considered to have been given at the date such article was shipped or delivered by the person who gives the guaranty or undertaking.
</P>
<P>(b) The following are suggested forms of guaranty or undertaking under section 303(c)(2) of the act:
</P>
<P>(1) Limited form for use on invoice or bill of sale.
</P>
<EXTRACT>
<P>(Name of person giving the guaranty or undertaking) hereby guarantees that no article listed herein is adulterated or misbranded within the meaning of the Federal Food, Drug, and Cosmetic Act, or is an article which may not, under the provisions of section 404, 505, or 512 of the act, be introduced into interstate commerce.
</P>
<P>(Signature and post-office address of person giving the guaranty or undertaking.)</P></EXTRACT>
<P>(2) General and continuing form.
</P>
<EXTRACT>
<P>The article comprising each shipment or other delivery hereafter made by (name of person giving the guaranty or undertaking) to, or in the order of (name and post-office address of person to whom the guaranty or undertaking is given) is hereby guaranteed, as of the date of such shipment or delivery, to be, on such date, not adulterated or misbranded within the meaning of the Federal Food, Drug, and Cosmetic Act, and not an article which may not, under the provisions of section 404, 505, or 512 of the act, be introduced into interstate commerce.
</P>
<P>(Signature and post-office address of person giving the guaranty of undertaking.)</P></EXTRACT>
<P>(c) The application of a guaranty or undertaking referred to in section 303(c)(2) of the act to any shipment or other delivery of an article shall expire when such article, after shipment or delivery by the person who gave such guaranty or undertaking, becomes adulterated or misbranded within the meaning of the act, or becomes an article which may not, under the provisions of section 404, 505, or 512 of the act, be introduced into interstate commerce.
</P>
<P>(d) A guaranty or undertaking referred to in section 303(c)(3) of the act shall state that the shipment or other delivery of the color additive covered thereby was manufactured by a signer thereof. It may be a part of or attached to the invoice or bill of sale covering such color. If such shipment or delivery is from a foreign manufacturer, such guaranty or undertaking shall be signed by such manufacturer and by an agent of such manufacturer who resides in the United States.
</P>
<P>(e) The following are suggested forms of guaranty or undertaking under section 303(c)(3) of the act:
</P>
<P>(1) For domestic manufacturers:
</P>
<EXTRACT>
<P>(Name of manufacturer) hereby guarantees that all color additives listed herein were manufactured by him, and (where color additive regulations require certification) are from batches certified in accordance with the applicable regulations promulgated under the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(Signature and post-office address of manufacturer.)</P></EXTRACT>
<P>(2) For foreign manufacturers:
</P>
<EXTRACT>
<P>(Name of manufacturer and agent) hereby severally guarantee that all color additives listed herein were manufactured by (name of manufacturer), and (where color additive regulations require certification) are from batches certified in accordance with the applicable regulations promulgated under the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(Signature and post-office address of manufacturer.)
</P>
<P>(Signature and post-office address of agent.)</P></EXTRACT>
<P>(f) For the purpose of a guaranty or undertaking under section 303(c)(3) of the act the manufacturer of a shipment or other delivery of a color additive is the person who packaged such color.
</P>
<P>(g) A guaranty or undertaking, if signed by two or more persons, shall state that such persons severally guarantee the article to which it applies.
</P>
<P>(h) No representation or suggestion that an article is guaranteed under the act shall be made in labeling.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.6.2" TYPE="SUBPART">
<HEAD>Subpart B [Reserved]</HEAD>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.6.3" TYPE="SUBPART">
<HEAD>Subpart C—Recalls (Including Product Corrections)—Guidance on Policy, Procedures, and Industry Responsibilities</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>43 FR 26218, June 16, 1978, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 7.40" NODE="21:1.0.1.1.6.3.98.1" TYPE="SECTION">
<HEAD>§ 7.40   Recall policy.</HEAD>
<P>(a) Recall is an effective method of removing or correcting consumer products that are in violation of laws administered by the Food and Drug Administration. Recall is a voluntary action that takes place because manufacturers and distributors carry out their responsibility to protect the public health and well-being from products that present a risk of injury or gross deception or are otherwise defective. This section and §§ 7.41 through 7.59 recognize the voluntary nature of recall by providing guidance so that responsible firms may effectively discharge their recall responsibilities. These sections also recognize that recall is an alternative to a Food and Drug Administration-initiated court action for removing or correcting violative, distributed products by setting forth specific recall procedures for the Food and Drug Administration to monitor recalls and assess the adequacy of a firm's efforts in recall.
</P>
<P>(b) Recall may be undertaken voluntarily and at any time by manufacturers and distributors, or at the request of the Food and Drug Administration. A request by the Food and Drug Administration that a firm recall a product is reserved for urgent situations and is to be directed to the firm that has primary responsibility for the manufacture and marketing of the product that is to be recalled.
</P>
<P>(c) Recall is generally more appropriate and affords better protection for consumers than seizure, when many lots of product have been widely distributed. Seizure, multiple seizure, or other court action is indicated when a firm refuses to undertake a recall requested by the Food and Drug Administration, or where the agency has reason to believe that a recall would not be effective, determines that a recall is ineffective, or discovers that a violation is continuing.
</P>
<CITA TYPE="N">[43 FR 26218, June 16, 1978, as amended at 65 FR 56476, Sept. 19, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 7.41" NODE="21:1.0.1.1.6.3.98.2" TYPE="SECTION">
<HEAD>§ 7.41   Health hazard evaluation and recall classification.</HEAD>
<P>(a) An evaluation of the health hazard presented by a product being recalled or considered for recall will be conducted by an ad hoc committee of Food and Drug Administration scientists and will take into account, but need not be limited to, the following factors:
</P>
<P>(1) Whether any disease or injuries have already occurred from the use of the product.
</P>
<P>(2) Whether any existing conditions could contribute to a clinical situation that could expose humans or animals to a health hazard. Any conclusion shall be supported as completely as possible by scientific documentation and/or statements that the conclusion is the opinion of the individual(s) making the health hazard determination.
</P>
<P>(3) Assessment of hazard to various segments of the population, e.g., children, surgical patients, pets, livestock, etc., who are expected to be exposed to the product being considered, with particular attention paid to the hazard to those individuals who may be at greatest risk.
</P>
<P>(4) Assessment of the degree of seriousness of the health hazard to which the populations at risk would be exposed.
</P>
<P>(5) Assessment of the likelihood of occurrence of the hazard.
</P>
<P>(6) Assessment of the consequences (immediate or long-range) of occurrence of the hazard.
</P>
<P>(b) On the basis of this determination, the Food and Drug Administration will assign the recall a classification, i.e., Class I, Class II, or Class III, to indicate the relative degree of health hazard of the product being recalled or considered for recall.


</P>
</DIV8>


<DIV8 N="§ 7.42" NODE="21:1.0.1.1.6.3.98.3" TYPE="SECTION">
<HEAD>§ 7.42   Recall strategy.</HEAD>
<P>(a) <I>General.</I> (1) A recall strategy that takes into account the following factors will be developed by the agency for a Food and Drug Administration-requested recall and by the recalling firm for a firm-initiated recall to suit the individual circumstances of the particular recall:
</P>
<P>(i) Results of health hazard evaluation.
</P>
<P>(ii) Ease in identifying the product.
</P>
<P>(iii) Degree to which the product's deficiency is obvious to the consumer or user.
</P>
<P>(iv) Degree to which the product remains unused in the market-place.
</P>
<P>(v) Continued availability of essential products.
</P>
<P>(2) The Food and Drug Administration will review the adequacy of a proposed recall strategy developed by a recalling firm and recommend changes as appropriate. A recalling firm should conduct the recall in accordance with an approved recall strategy but need not delay initiation of a recall pending review of its recall strategy.
</P>
<P>(b) <I>Elements of a recall strategy.</I> A recall strategy will address the following elements regarding the conduct of the recall:
</P>
<P>(1) <I>Depth of recall.</I> Depending on the product's degree of hazard and extent of distribution, the recall strategy will specify the level in the distribution chain to which the recall is to extend, as follows:
</P>
<P>(i) Consumer or user level, which may vary with product, including any intermediate wholesale or retail level; or
</P>
<P>(ii) Retail level, including any intermediate wholesale level; or
</P>
<P>(iii) Wholesale level.
</P>
<P>(2) <I>Public warning.</I> The purpose of a public warning is to alert the public that a product being recalled presents a serious hazard to health. It is reserved for urgent situations where other means for preventing use of the recalled product appear inadequate. The Food and Drug Administration in consultation with the recalling firm will ordinarily issue such publicity. The recalling firm that decides to issue its own public warning is requested to submit its proposed public warning and plan for distribution of the warning for review and comment by the Food and Drug Administration. The recall strategy will specify whether a public warning is needed and whether it will issue as:
</P>
<P>(i) General public warning through the general news media, either national or local as appropriate, or
</P>
<P>(ii) Public warning through specialized news media, e.g., professional or trade press, or to specific segments of the population such as physicians, hospitals, etc.
</P>
<P>(3) <I>Effectiveness checks.</I> The purpose of effectiveness checks is to verify that all consignees at the recall depth specified by the strategy have received notification about the recall and have taken appropriate action. The method for contacting consignees may be accomplished by personal visits, telephone calls, letters, or a combination thereof. A guide entitled “Methods for Conducting Recall Effectiveness Checks” that describes the use of these different methods is available upon request from the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. The recalling firm will ordinarily be responsible for conducting effectiveness checks, but the Food and Drug Administration will assist in this task where necessary and appropriate. The recall strategy will specify the method(s) to be used for and the level of effectiveness checks that will be conducted, as follows:
</P>
<P>(i) Level A—100 percent of the total number of consignees to be contacted;
</P>
<P>(ii) Level B—Some percentage of the total number of consignees to be contacted, which percentage is to be determined on a case-by-case basis, but is greater that 10 percent and less than 100 percent of the total number of consignees;
</P>
<P>(iii) Level C—10 percent of the total number of consignees to be contacted;
</P>
<P>(iv) Level D—2 percent of the total number of consignees to be contacted; or
</P>
<P>(v) Level E—No effectiveness checks.
</P>
<CITA TYPE="N">[43 FR 26218, June 16, 1978, as amended at 46 FR 8455, Jan. 27, 1981; 59 FR 14363, Mar. 28, 1994; 68 FR 24879, May 9, 2003; 88 FR 45064, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 7.45" NODE="21:1.0.1.1.6.3.98.4" TYPE="SECTION">
<HEAD>§ 7.45   Food and Drug Administration-requested recall.</HEAD>
<P>(a) The Commissioner of Food and Drugs or designee may request a firm to initiate a recall when the following determinations have been made:
</P>
<P>(1) That a product that has been distributed presents a risk of illness or injury or gross consumer deception.
</P>
<P>(2) That the firm has not initiated a recall of the product.
</P>
<P>(3) That an agency action is necessary to protect the public health and welfare.
</P>
<P>(b) The Commissioner or his designee will notify the firm of this determination and of the need to begin immediately a recall of the product. Such notification will be by letter or telegram to a responsible official of the firm, but may be preceded by oral communication or by a visit from an authorized representative of the local Food and Drug Administration district office, with formal, written confirmation from the Commissioner or his designee afterward. The notification will specify the violation, the health hazard classification of the violative product, the recall strategy, and other appropriate instructions for conducting the recall.
</P>
<P>(c) Upon receipt of a request to recall, the firm may be asked to provide the Food and Drug Administration any or all of the information listed in § 7.46(a). The firm, upon agreeing to the recall request, may also provide other information relevant to the agency's determination of the need for the recall or how the recall should be conducted.
</P>
<CITA TYPE="N">[43 FR 26218, June 16, 1978, as amended at 69 FR 17290, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 7.46" NODE="21:1.0.1.1.6.3.98.5" TYPE="SECTION">
<HEAD>§ 7.46   Firm-initiated recall.</HEAD>
<P>(a) A firm may decide of its own volition and under any circumstances to remove or correct a distributed product. A firm that does so because it believes the product to be violative is requested to notify immediately the appropriate Food and Drug Administration district office listed in § 5.115 of this chapter. Such removal or correction will be considered a recall only if the Food and Drug Administration regards the product as involving a violation that is subject to legal action, e.g., seizure. In such cases, the firm will be asked to provide the Food and Drug Administration the following information:
</P>
<P>(1) Identity of the product involved.
</P>
<P>(2) Reason for the removal or correction and the date and circumstances under which the product deficiency or possible deficiency was discovered.
</P>
<P>(3) Evaluation of the risk associated with the deficiency or possible deficiency.
</P>
<P>(4) Total amount of such products produced and/or the timespan of the production.
</P>
<P>(5) Total amount of such products estimated to be in distribution channels.
</P>
<P>(6) Distribution information, including the number of direct accounts and, where necessary, the identity of the direct accounts.
</P>
<P>(7) A copy of the firm's recall communication if any has issued, or a proposed communication if none has issued.
</P>
<P>(8) Proposed strategy for conducting the recall.
</P>
<P>(9) Name and telephone number of the firm official who should be contacted concerning the recall.
</P>
<P>(b) The Food and Drug Administration will review the information submitted, advise the firm of the assigned recall classification, recommend any appropriate changes in the firm's strategy for the recall, and advise the firm that its recall will be placed in the weekly FDA Enforcement Report. Pending this review, the firm need not delay initiation of its product removal or correction.
</P>
<P>(c) A firm may decide to recall a product when informed by the Food and Drug Administration that the agency has determined that the product in question violates the law, but the agency has not specifically requested a recall. The firm's action also is considered a firm-initiated recall and is subject to paragraphs (a) and (b) of this section.
</P>
<P>(d) A firm that initiates a removal or correction of its product which the firm believes is a market withdrawal should consult with the appropriate Food and Drug Administration district office when the reason for the removal or correction is not obvious or clearly understood but where it is apparent, e.g., because of complaints or adverse reactions regarding the product, that the product is deficient in some respect. In such cases, the Food and Drug Administration will assist the firm in determining the exact nature of the problem.


</P>
</DIV8>


<DIV8 N="§ 7.49" NODE="21:1.0.1.1.6.3.98.6" TYPE="SECTION">
<HEAD>§ 7.49   Recall communications.</HEAD>
<P>(a) <I>General.</I> A recalling firm is responsible for promptly notifying each of its affected direct accounts about the recall. The format, content, and extent of a recall communication should be commensurate with the hazard of the product being recalled and the strategy developed for that recall. In general terms, the purpose of a recall communication is to convey:
</P>
<P>(1) That the product in question is subject to a recall.
</P>
<P>(2) That further distribution or use of any remaining product should cease immediately.
</P>
<P>(3) Where appropriate, that the direct account should in turn notify its customers who received the product about the recall.
</P>
<P>(4) Instructions regarding what to do with the product.
</P>
<P>(b) <I>Implementation.</I> A recall communication can be accomplished by telegrams, mailgrams, or first class letters conspicuously marked, preferably in bold red type, on the letter and the envelope: <E T="04">“drug</E> [or <E T="04">food, biologic,</E> etc.] <E T="04">recall</E> [or <E T="04">correction]”.</E> The letter and the envelope should be also marked: <E T="04">“urgent”</E> for class I and class II recalls and, when appropriate, for class III recalls. Telephone calls or other personal contacts should ordinarily be confirmed by one of the above methods and/or documented in an appropriate manner.
</P>
<P>(c) <I>Contents.</I> (1) A recall communication should be written in accordance with the following guidelines:
</P>
<P>(i) Be brief and to the point;
</P>
<P>(ii) Identify clearly the product, size, lot number(s), code(s) or serial number(s) and any other pertinent descriptive information to enable accurate and immediate identification of the product;
</P>
<P>(iii) Explain concisely the reason for the recall and the hazard involved, if any;
</P>
<P>(iv) Provide specific instructions on what should be done with respect to the recalled products; and
</P>
<P>(v) Provide a ready means for the recipient of the communication to report to the recalling firm whether it has any of the product, e.g., by sending a postage-paid, self-addressed postcard or by allowing the recipient to place a collect call to the recalling firm.
</P>
<P>(2) The recall communication should not contain irrelevant qualifications, promotional materials, or any other statement that may detract from the message. Where necessary, followup communications should be sent to those who fail to respond to the initial recall communication.
</P>
<P>(d) <I>Responsibility of recipient.</I> Consignees that receive a recall communication should immediately carry out the instructions set forth by the recalling firm and, where necessary, extend the recall to its consignees in accordance with paragraphs (b) and (c) of this section.


</P>
</DIV8>


<DIV8 N="§ 7.50" NODE="21:1.0.1.1.6.3.98.7" TYPE="SECTION">
<HEAD>§ 7.50   Public notification of recall.</HEAD>
<P>The Food and Drug Administration will promptly make available to the public in the weekly FDA Enforcement Report a descriptive listing of each new recall according to its classification, whether it was Food and Drug Administration-requested or firm-initiated, and the specific action being taken by the recalling firm. The Food and Drug Administration will intentionally delay public notification of recalls of certain drugs and devices where the agency determines that public notification may cause unnecessary and harmful anxiety in patients and that initial consultation between patients and their physicians is essential. The report will not include a firm's product removals or corrections which the agency determines to be market withdrawals or stock recoveries. The report, which also includes other Food and Drug Administration regulatory actions, e.g., seizures that were effected and injunctions and prosecutions that were filed, is available upon request from the Office of Public Affairs (HFI-1), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857.


</P>
</DIV8>


<DIV8 N="§ 7.53" NODE="21:1.0.1.1.6.3.98.8" TYPE="SECTION">
<HEAD>§ 7.53   Recall status reports.</HEAD>
<P>(a) The recalling firm is requested to submit periodic recall status reports to the appropriate Food and Drug Administration district office so that the agency may assess the progress of the recall. The frequency of such reports will be determined by the relative urgency of the recall and will be specified by the Food and Drug Administration in each recall case; generally the reporting interval will be between 2 and 4 weeks.
</P>
<P>(b) Unless otherwise specified or inappropriate in a given recall case, the recall status report should contain the following information:
</P>
<P>(1) Number of consignees notified of the recall, and date and method of notification.
</P>
<P>(2) Number of consignees responding to the recall communication and quantity of products on hand at the time it was received.
</P>
<P>(3) Number of consignees that did not respond (if needed, the identity of nonresponding consignees may be requested by the Food and Drug Administration).
</P>
<P>(4) Number of products returned or corrected by each consignee contacted and the quantity of products accounted for.
</P>
<P>(5) Number and results of effectiveness checks that were made.
</P>
<P>(6) Estimated time frames for completion of the recall.
</P>
<P>(c) Recall status reports are to be discontinued when the recall is terminated by the Food and Drug Administration.


</P>
</DIV8>


<DIV8 N="§ 7.55" NODE="21:1.0.1.1.6.3.98.9" TYPE="SECTION">
<HEAD>§ 7.55   Termination of a recall.</HEAD>
<P>(a) A recall will be terminated when the Food and Drug Administration determines that all reasonable efforts have been made to remove or correct the product in accordance with the recall strategy, and when it is reasonable to assume that the product subject to the recall has been removed and proper disposition or correction has been made commensurate with the degree of hazard of the recalled product. Written notification that a recall is terminated will be issued by the appropriate Food and Drug Administration district office to the recalling firm.
</P>
<P>(b) A recalling firm may request termination of its recall by submitting a written request to the appropriate Food and Drug Administration district office stating that the recall is effective in accordance with the criteria set forth in paragraph (a) of this section, and by accompanying the request with the most current recall status report and a description of the disposition of the recalled product.


</P>
</DIV8>


<DIV8 N="§ 7.59" NODE="21:1.0.1.1.6.3.98.10" TYPE="SECTION">
<HEAD>§ 7.59   General industry guidance.</HEAD>
<P>A recall can be disruptive of a firm's operation and business, but there are several steps a prudent firm can take in advance to minimize this disruptive effect. Notwithstanding similar specific requirements for certain products in other parts of this chapter, the following is provided by the Food and Drug Administration as guidance for a firm's consideration:
</P>
<P>(a) Prepare and maintain a current written contingency plan for use in initiating and effecting a recall in accordance with §§ 7.40 through 7.49, 7.53, and 7.55.
</P>
<P>(b) Use sufficient coding of regulated products to make possible positive lot identification and to facilitate effective recall of all violative lots.
</P>
<P>(c) Maintain such product distribution records as are necessary to facilitate location of products that are being recalled. Such records should be maintained for a period of time that exceeds the shelf life and expected use of the product and is at least the length of time specified in other applicable regulations concerning records retention.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.6.4" TYPE="SUBPART">
<HEAD>Subpart D [Reserved]</HEAD>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.6.5" TYPE="SUBPART">
<HEAD>Subpart E—Criminal Violations</HEAD>


<DIV8 N="§ 7.84" NODE="21:1.0.1.1.6.5.98.1" TYPE="SECTION">
<HEAD>§ 7.84   Opportunity for presentation of views before report of criminal violation.</HEAD>
<P>(a)(1) Except as provided in paragraph (a) (2) and (3) of this section, a person against whom criminal prosecution under the Federal Food, Drug, and Cosmetic Act is contemplated by the Commissioner of Food and Drugs shall be given appropriate notice and an opportunity to present information and views to show cause why criminal prosecution should not be recommended to a United States attorney.
</P>
<P>(2) Notice and opportunity need not be provided if the Commissioner has reason to believe that they may result in the alteration or destruction of evidence or in the prospective defendant's fleeing to avoid prosecution.
</P>
<P>(3) Notice and opportunity need not be provided if the Commissioner contemplates recommending further investigation by the Department of Justice.
</P>
<P>(b) If a statute enforced by the Commissioner does not contain a provision for an opportunity to present views, the Commissioner need not, but may in the Commissioner's discretion, provide notice and an opportunity to present views.
</P>
<P>(c) If an apparent violation of the Federal Food, Drug, and Cosmetic Act also constitutes a violation of any other Federal statute(s), and the Commissioner contemplates recommending prosecution under such other statute(s) as well, the notice of opportunity to present views will include all violations.
</P>
<P>(d) Notice of an opportunity to present views may be by letter, standard form, or other document(s) identifying the products and/or conduct alleged to violate the law. The notice shall—
</P>
<P>(1) Be sent by registered or certified mail, telegram, telex, personal delivery, or any other appropriate mode of written communication;
</P>
<P>(2) Specify the time and place where those named may present their views;
</P>
<P>(3) Summarize the violations that constitute the basis of the contemplated prosecution;
</P>
<P>(4) Describe the purpose and procedure of the presentation; and
</P>
<P>(5) Furnish a form on which the legal status of any person named in the notice may be designated.
</P>
<P>(e) If more than one person is named in a notice, a separate opportunity for presentation of views shall be scheduled on request. Otherwise, the time and place specified in a notice may be changed only upon a showing of reasonable grounds. A request for any change shall be addressed to the Food and Drug Administration office that issued the notice and shall be received in that office at least 3 working days before the date set in the notice.
</P>
<P>(f) A person who has received a notice is under no legal obligation to appear or answer in any manner. A person choosing to respond may appear personally, with or without a representative, or may designate a representative to appear for him or her. Alternatively, a person may respond in writing. If a person elects not to respond on or before the time scheduled, the Commissioner will, without further notice, decide whether to recommend criminal prosecution to a United States attorney on the basis of the information available.
</P>
<P>(g) If a respondent chooses to appear solely by designated representative, that representative shall present a signed statement of authorization. If a representative appears for more than one respondent, the representative shall submit independent documentation of authority to act for each respondent. If a representative appears without written authorization, the opportunity to present views with respect to that respondent may be provided at that time only if the authenticity of the representative's authority is first verified by telephone or other appropriate means.
</P>
<CITA TYPE="N">[44 FR 12167, Mar. 6, 1979]


</CITA>
</DIV8>


<DIV8 N="§ 7.85" NODE="21:1.0.1.1.6.5.98.2" TYPE="SECTION">
<HEAD>§ 7.85   Conduct of a presentation of views before report of criminal violation.</HEAD>
<P>(a) The presentation of views shall be heard by a designated Food and Drug Administration employee. Other Food and Drug Administration employees may be present.
</P>
<P>(b) A presentation of views shall not be open to the public. The agency employee designated to receive views will permit participation of other persons only if they appear with the respondent or the respondent's designated representative, and at the request of, and on behalf of, the respondent.
</P>
<P>(c) A respondent may present any information of any kind bearing on the Commissioner's determination to recommend prosecution. Information may include statements of persons appearing on the respondent's behalf, letters, documents, laboratory analyses, if applicable, or other relevant information or arguments. The opportunity to present views shall be informal. The rules of evidence shall not apply. Any information given by a respondent, including statements by the respondent, shall become part of the agency's records concerning the matter and may be used for any official purpose. The Food and Drug Administration is under no obligation to present evidence or witnesses.
</P>
<P>(d) If the respondent holds a “guaranty or undertaking” as described in section 303(c) of the act (21 U.S.C. 333(c)) that is applicable to the notice, that document, or a verified copy of it, may be presented by the respondent.
</P>
<P>(e) A respondent may have an oral presentation recorded and transcribed at his or her expense, in which case a copy of the transcription shall be furnished to the Food and Drug Administration office from which the notice issued. The employee designated to receive views may order a presentation of views recorded and transcribed at agency expense, in which case a copy of such transcription shall be provided to each respondent.
</P>
<P>(f) If an oral presentation is not recorded and transcribed, the agency employee designated to receive views shall dictate a written summary of the presentation. A copy of the summary shall be provided to each respondent.
</P>
<P>(g) A respondent may comment on the summary or may supplement any response by additional written or documentary evidence. Any comment or addition shall be furnished to the Food and Drug Administration office where the respondent's views were presented. If materials are submitted within 10 calendar days after receipt of the copy of the summary or transcription of the presentation, as applicable, they will be considered before a final decision as to whether or not to recommend prosecution. Any materials received after the supplemental response period generally will be considered only if the final agency decision has not yet been made.
</P>
<P>(h)(1) When consideration of a criminal prosecution recommendation involving the same violations is closed by the Commissioner with respect to all persons named in the notice, the Commissioner will so notify each person in writing.
</P>
<P>(2) When it is determined that a person named in a notice will not be included in the Commissioner's recommendation for criminal prosecution, the Commissioner will so notify that person, if and when the Commissioner concludes that notification will not prejudice the prosecution of any other person.
</P>
<P>(3) When a United States attorney informs the agency that no persons recommended will be prosecuted, the Commissioner will so notify each person in writing, unless the United States attorney has already done so.
</P>
<P>(4) When a United States attorney informs the agency of intent to prosecute some, but not all, persons who had been provided an opportunity to present views and were subsequently named in the Commissioner's recommendation for criminal prosecution, the Commissioner, after being advised by the United States attorney that the notification will not prejudice the prosecution of any other person, will so notify those persons eliminated from further consideration, unless the United States attorney has already done so.
</P>
<CITA TYPE="N">[44 FR 12168, Mar. 6, 1979]


</CITA>
</DIV8>


<DIV8 N="§ 7.87" NODE="21:1.0.1.1.6.5.98.3" TYPE="SECTION">
<HEAD>§ 7.87   Records related to opportunities for presentation of views conducted before report of criminal violation.</HEAD>
<P>(a) Records related to a section 305 opportunity for presentation of views constitute investigatory records for law enforcement purposes and may include inter- and intra-agency memorandums.
</P>
<P>(1) Notwithstanding the rule established in § 20.21 of this chapter, no record related to a section 305 presentation is available for public disclosure until consideration of criminal prosecution has been closed in accordance with paragraph (b) of this section, except as provided in § 20.82 of this chapter. Only very rarely and only under circumstances that demonstrate a compelling public interest will the Commissioner exercise, in accordance with § 20.82 of this chapter, the authorized discretion to disclose records related to a section 305 presentation before the consideration of criminal prosecution is closed.
</P>
<P>(2) After consideration of criminal prosecution is closed, the records are available for public disclosure in response to a request under the Freedom of Information Act, except to the extent that the exemptions from disclosure in subpart D of part 20 of this chapter are applicable. No statements obtained through promises of confidentiality shall be available for public disclosure.
</P>
<P>(b) Consideration of criminal prosecution based on a particular section 305 notice of opportunity for presentation of views shall be deemed to be closed within the meaning of this section and § 7.85 when a final decision has been made not to recommend criminal prosecution to a United States attorney based on charges set forth in the notice and considered at the presentation, or when such a recommendation has been finally refused by the United States attorney, or when criminal prosecution has been instituted and the matter and all related appeals have been concluded, or when the statute of limitations has run.
</P>
<P>(c) Before disclosure of any record specifically reflecting consideration of a possible recommendation for criminal prosecution of any individual, all names and other information that would identify an individual whose prosecution was considered but not recommended, or who was not prosecuted, shall be deleted, unless the Commissioner concludes that there is a compelling public interest in the disclosure of the names.
</P>
<P>(d) Names and other information that would identify a Food and Drug Administration employee shall be deleted from records related to a section 305 presentation of views before public disclosure only under § 20.32 of this chapter.
</P>
<CITA TYPE="N">[44 FR 12168, Mar. 6, 1979]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="10" NODE="21:1.0.1.1.7" TYPE="PART">
<HEAD>PART 10—ADMINISTRATIVE PRACTICES AND PROCEDURES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 551-558, 701-706; 15 U.S.C. 1451-1461; 21 U.S.C. 141-149, 321-397, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201, 262, 263b, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22323, Apr. 13, 1979, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 10 appear at 68 FR 24879, May 9, 2003, and at 88 FR 45064, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.7.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 10.1" NODE="21:1.0.1.1.7.1.98.1" TYPE="SECTION">
<HEAD>§ 10.1   Scope.</HEAD>
<P>(a) Part 10 governs practices and procedures for petitions, hearings, and other administrative proceedings and activities conducted by the Food and Drug Administration under the Federal Food, Drug, and Cosmetic Act, the Public Health Service Act, and other laws which the Commissioner of Food and Drugs administers.
</P>
<P>(b) If a requirement in another part of title 21 differs from a requirement in this part, the requirements of this part apply to the extent that they do not conflict with the other requirements.
</P>
<P>(c) References in this part and parts 12, 13, 14, 15, and 16 to regulatory sections of the Code of Federal Regulations are to chapter I of title 21 unless otherwise noted.
</P>
<P>(d) References in this part and parts 12, 13, 14, 15, and 16 to <I>publication,</I> or to the day or date of publication, or use of the phrase <I>to publish,</I> refer to publication in the <E T="04">Federal Register</E> unless otherwise noted.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 9034, Mar. 3, 1989; 69 FR 17290, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 10.3" NODE="21:1.0.1.1.7.1.98.2" TYPE="SECTION">
<HEAD>§ 10.3   Definitions.</HEAD>
<P>(a) The following definitions apply in this part and parts 12, 13, 14, 15, 16, and 19:
</P>
<P><I>Act</I> means the Federal Food, Drug, and Cosmetic Act unless otherwise indicated.
</P>
<P><I>Administrative action</I> includes every act, including the refusal or failure to act, involved in the administration of any law by the Commissioner, except that it does not include the referral of apparent violations to U.S. attorneys for the institution of civil or criminal proceedings or an act in preparation of a referral.
</P>
<P><I>Administrative file</I> means the file or files containing all documents pertaining to a particular administrative action, including internal working memoranda, and recommendations.
</P>
<P><I>Administrative record</I> means the documents in the administrative file of a particular administrative action on which the Commissioner relies to support the action.
</P>
<P><I>Agency</I> means the Food and Drug Administration.
</P>
<P><I>Chief Counsel</I> means the Chief Counsel of the Food and Drug Administration.
</P>
<P><I>Commissioner</I> means the Commissioner of Food and Drugs, Food and Drug Administration, U.S. Department of Health and Human Services, or the Commissioner's designee.
</P>
<P><I>Department</I> means the U.S. Department of Health and Human Services.
</P>
<P><I>Dockets Management Staff</I> means the Dockets Management Staff, Office of Management and Operations of the Food and Drug Administration, U.S. Department of Health and Human Services, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P><I>Ex parte communication</I> means an oral or written communication not on the public record for which reasonable prior notice to all parties is not given, but does not include requests for status reports on a matter.
</P>
<P><I>FDA</I> means the Food and Drug Administration.
</P>
<P><I>Food and Drug Administration employee</I> or <I>Food and Drug Administration representative</I> includes members of the Food and Drug Division of the office of the General Counsel of the Department of Health and Human Services.
</P>
<P><I>Formal evidentiary public hearing</I> means a hearing conducted under part 12.
</P>
<P><I>Interested person</I> or <I>any person who will be adversely affected</I> means a person who submits a petition or comment or objection or otherwise asks to participate in an informal or formal administrative proceeding or court action.
</P>
<P><I>Meeting</I> means any oral discussion, whether by telephone or in person.
</P>
<P><I>Office of the Commissioner</I> includes the offices of the Associate Commissioners but not the centers or the regional or district offices.
</P>
<P><I>Order</I> means the final agency disposition, other than the issuance of a regulation, in a proceeding concerning any matter and includes action on a new drug application, new animal drug application, or biological license.
</P>
<P><I>Participant</I> means any person participating in any proceeding, including each party and any other interested person.
</P>
<P><I>Party</I> means the center of the Food and Drug Administration responsible for a matter involved and every person who either has exercised a right to request or has been granted the right by the Commissioner to have a hearing under part 12 or part 16 or who has waived the right to a hearing to obtain the establishment of a Public Board of Inquiry under part 13 and as a result of whose action a hearing or a Public Board of Inquiry has been established.
</P>
<P><I>Person</I> includes an individual, partnership, corporation, association, or other legal entity.
</P>
<P><I>Petition</I> means a petition, application, or other document requesting the Commissioner to establish, amend, or revoke a regulation or order, or to take or not to take any other form of administrative action, under the laws administered by the Food and Drug Administration.
</P>
<P><I>Presiding officer</I> means the Commissioner or the Commissioner's designee or an administrative law judge appointed as provided in 5 U.S.C. 3105.
</P>
<P><I>Proceeding</I> and <I>administrative proceeding</I> means any undertaking to issue, amend, or revoke a regulation or order, or to take or refrain from taking any other form of administrative action.
</P>
<P><I>Public advisory committee</I> or <I>advisory committee</I> means any committee, board, commission, council, conference, panel, task force, or other similar group, or any subcommittee or other subgroup of an advisory committee, that is not composed wholly of full-time employees of the Federal Government and is established or utilized by the Food and Drug Administration to obtain advice or recommendations.
</P>
<P><I>Public Board of Inquiry</I> or <I>Board</I> means an administrative law tribunal constituted under part 13.
</P>
<P><I>Public hearing before a public advisory committee</I> means a hearing conducted under part 14.
</P>
<P><I>Public hearing before a Public Board of Inquiry</I> means a hearing conducted under part 13.
</P>
<P><I>Public hearing before the Commissioner</I> means a hearing conducted under part 15.
</P>
<P><I>Regulations</I> means an agency rule of general or particular applicability and future effect issued under a law administered by the Commissioner or relating to administrative practices and procedures. In accordance with § 10.90(a), each agency regulation will be published in the <E T="04">Federal Register</E> and codified in the Code of Federal Regulations.
</P>
<P><I>Regulatory hearing before the Food and Drug Administration</I> means a hearing conducted under part 16.
</P>
<P><I>Secretary</I> means the Secretary of Health and Human Services.
</P>
<P><I>The laws administered by the Commissioner</I> or <I>the laws administered by the Food and Drug Administration</I> means all the laws that the Commissioner is authorized to administer.
</P>
<P>(b) A term that is defined in section 201 of the Federal Food, Drug, and Cosmetic Act or part 1 has the same definition in this part.
</P>
<P>(c) Words in the singular form include the plural, words in the masculine form include the feminine, and vice versa.
</P>
<P>(d) Whenever a reference is made in this part to a person in FDA, e.g., the director of a center, the reference includes all persons to whom that person has delegated the specific function involved.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 50 FR 8994, Mar. 6, 1985; 54 FR 6886, Feb. 15, 1989; 54 FR 9034, Mar. 3, 1989; 59 FR 14363, Mar. 28, 1994; 69 FR 17290, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 10.10" NODE="21:1.0.1.1.7.1.98.3" TYPE="SECTION">
<HEAD>§ 10.10   Summaries of administrative practices and procedures.</HEAD>
<P>To encourage public participation in all agency activities, the Commissioner will prepare for public distribution summaries of FDA administrative practices and procedures in readily understandable terms.


</P>
</DIV8>


<DIV8 N="§ 10.19" NODE="21:1.0.1.1.7.1.98.4" TYPE="SECTION">
<HEAD>§ 10.19   Waiver, suspension, or modification of procedural requirements.</HEAD>
<P>The Commissioner or a presiding officer may, either voluntarily or at the request of a participant, waive, suspend, or modify any provision in parts 12 through 16 applicable to the conduct of a public hearing by announcement at the hearing or by notice in advance of the hearing if no participant will be prejudiced, the ends of justice will thereby be served, and the action is in accordance with law.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.7.2" TYPE="SUBPART">
<HEAD>Subpart B—General Administrative Procedures</HEAD>


<DIV8 N="§ 10.20" NODE="21:1.0.1.1.7.2.98.1" TYPE="SECTION">
<HEAD>§ 10.20   Submission of documents to Dockets Management Staff; computation of time; availability for public disclosure.</HEAD>
<P>(a) A submission to the Dockets Management Staff of a petition, comment, objection, notice, compilation of information, or any other document is to be filed in four copies except as otherwise specifically provided in a relevant <E T="04">Federal Register</E> notice or in another section of this chapter. The Dockets Management Staff is the agency custodian of these documents.
</P>
<P>(b) A submission is to be signed by the person making it, or by an attorney or other authorized representative of that person. Submissions by trade associations are also subject to the requirements of § 10.105(b).
</P>
<P>(c) Information referred to or relied upon in a submission is to be included in full and may not be incorporated by reference, unless previously submitted in the same proceeding.
</P>
<P>(1) A copy of an article or other reference or source cited must be included, except where the reference or source is:
</P>
<P>(i) A reported Federal court case;
</P>
<P>(ii) A Federal law or regulation;
</P>
<P>(iii) An FDA document that is routinely publicly available; or
</P>
<P>(iv) A recognized medical or scientific textbook that is readily available to the agency.
</P>
<P>(2) If a part of the material submitted is in a foreign language, it must be accompanied by an English translation verified to be complete and accurate, together with the name, address, and a brief statement of the qualifications of the person making the translation. A translation of literature or other material in a foreign language is to be accompanied by copies of the original publication.
</P>
<P>(3) Where relevant information is contained in a document also containing irrelevant information, the irrelevant information is to be deleted and only the relevant information is to be submitted.
</P>
<P>(4) Under § 20.63 (a) and (b), the names and other information that would identify patients or research subjects are to be deleted from any record before it is submitted to the Dockets Management Staff in order to preclude a clearly unwarranted invasion of personal privacy.
</P>
<P>(5) Defamatory, scurrilous, or intemperate matter is to be deleted from a record before it is submitted to the Dockets Management Staff. 
</P>
<P>(6) The failure to comply with the requirements of this part or with § 12.80 or § 13.20 will result in rejection of the submission for filing or, if it is filed, in exclusion from consideration of any portion that fails to comply. If a submission fails to meet any requirement of this section and the deficiency becomes known to theDockets Management Staff, the Dockets Management Staff shall not file the submission but return it with a copy of the applicable regulations indicating those provisions not complied with. A deficient submission may be corrected or supplemented and subsequently filed. The office of the Dockets Management Staff does not make decisions regarding the confidentiality of submitted documents.
</P>
<P>(d) The filing of a submission means only that the Dockets Management Staff has identified no technical deficiencies in the submission. The filing of a petition does not mean or imply that it meets all applicable requirements or that it contains reasonable grounds for the action requested or that the action requested is in accordance with law.
</P>
<P>(e) Except as provided in § 10.31(b), all submissions to the Dockets Management Staff will be considered as submitted on the date they are postmarked or, if delivered in person during regular business hours, on the date on which they are delivered, unless a provision in this part, an applicable <E T="04">Federal Register</E> notice, or an order issued by an administrative law judge specifically states that the documents must be received by a specified date, <I>e.g.</I>, § 10.33(g) relating to a petition for reconsideration, in which case they will be submitted on the date received.
</P>
<P>(f) All submissions are to be mailed or delivered in person to theDockets Management Staff, Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P>(g) FDA ordinarily will not acknowledge or give receipt for documents, except:
</P>
<P>(1) Documents delivered in person or by certified or registered mail with a return receipt requested; and
</P>
<P>(2) Petitions for which acknowledgment of receipt of filing is provided by regulation or by customary practice, e.g., § 10.30(c) relating to a citizen petition.
</P>
<P>(h) Saturdays, Sundays, and Federal legal holidays are included in computing the time allowed for the submission of documents, except that when the time for submission expires on a Saturday, Sunday, or Federal legal holiday, the period will be extended to include the next business day.
</P>
<P>(i) All submissions to the Dockets Management Staff are representations that, to the best of the knowledge, information, and belief of the person making the submission, the statements made in the submission are true and accurate. All submissions are subject to the False Reports to the Government Act (18 U.S.C. 1001) under which a willfully false statement is a criminal offense.
</P>
<P>(j) The availability for public examination and copying of submissions to the Dockets Management Staff is governed by the following rules:
</P>
<P>(1) Except to the extent provided in paragraphs (j)(2) and (3) of this section, the following submissions, including all supporting material, will be on public display and will be available for public examination between 9 a.m. and 4 p.m., Monday through Friday. Requests for copies of submissions will be filed and handled in accordance with subpart C of part 20:
</P>
<P>(i) Petitions.
</P>
<P>(ii) Comments on petitions, on documents published in the <E T="04">Federal Register,</E> and on similar public documents.
</P>
<P>(iii) Objections and requests for hearings filed under part 12.
</P>
<P>(iv) Material submitted at a hearing under § 12.32(a)(2) and parts 12, 13, and 15.
</P>
<P>(v) Material placed on public display under the regulations in this chapter, e.g., agency guidance documents developed under § 10.115.
</P>
<P>(2)(i) Material prohibited from public disclosure under § 20.63 (clearly unwarranted invasion of personal privacy) and, except as provided in paragraph (j)(3) of this section, material submitted with objections and requests for hearing filed under part 12, or at a hearing under part 12 or part 13, or an alternative form of public hearing before a public advisory committee or a hearing under § 12.32(a) (2) or (3), of the following types will not be on public display, will not be available for public examination, and will not be available for copying or any other form of verbatim transcription unless it is otherwise available for public disclosure under part 20:
</P>
<P>(<I>a</I>) Safety and effectiveness information, which includes all studies and tests of an ingredient or product on animals and humans and all studies and tests on the ingredient or product for identity, stability, purity, potency, bioavailability, performance, and usefulness.
</P>
<P>(<I>b</I>) A protocol for a test or study.
</P>
<P>(<I>c</I>) Manufacturing methods or processes, including quality control procedures.
</P>
<P>(<I>d</I>) Production, sales distribution, and similar information, except any compilation of information aggregated and prepared in a way that does not reveal confidential information.
</P>
<P>(<I>e</I>) Quantitative or semiquantitative formulas.
</P>
<P>(<I>f</I>) Information on product design or construction.
</P>
<P>(ii) Material submitted under paragraph (j)(2) of this section is to be segregated from all other submitted material and clearly so marked. A person who does not agree that a submission is properly subject to paragraph (j)(2) may request a ruling from the Associate Commissioner for Public Affairs whose decision is final, subject to judicial review under § 20.48.
</P>
<P>(3) Material listed in paragraph (j)(2)(i) (<I>a</I>) and (<I>b</I>) of this section may be disclosed under a protective order issued by the administrative law judge or other presiding officer at a hearing referenced in paragraph (j)(2)(i). The administrative law judge or presiding officer shall permit disclosure of the data only in camera and only to the extent necessary for the proper conduct of the hearing. The administrative law judge or presiding officer shall direct to whom the information is to be made available (e.g., to parties or participants, or only to counsel for parties or participants), and persons not specifically permitted access to the data will be excluded from the in camera part of the proceeding. The administrative law judge or other presiding officer may impose other conditions or safeguards. The limited availability of material under this paragraph does not constitute prior disclosure to the public as defined in § 20.81, and no information subject to a particular order is to be submitted to or received or considered by FDA in support of a petition or other request from any other person.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 49 FR 7363, Feb. 29, 1984; 54 FR 9034, Mar. 3, 1989; 59 FR 14363, Mar. 28, 1994; 64 FR 69190, Dec. 10, 1999; 65 FR 56477, Sept. 19, 2000; 66 FR 56035, Nov. 6, 2001; 66 FR 66742, Dec. 27, 2001; 68 FR 25285, May 12, 2003; 81 FR 78505, Nov. 8, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 10.25" NODE="21:1.0.1.1.7.2.98.2" TYPE="SECTION">
<HEAD>§ 10.25   Initiation of administrative proceedings.</HEAD>
<P>An administrative proceeding may be initiated in the following three ways:
</P>
<P>(a) An interested person may petition the Commissioner to issue, amend, or revoke a regulation or order, or to take or refrain from taking any other form of administrative action. A petition must be either: 
</P>
<P>(1) In the form specified in other applicable FDA regulations, <I>e.g.,</I> the form for a color additive petition in § 71.1, for a food additive petition in § 171.1 or § 571.1, for a new drug application in § 314.50, for a request to establish or amend an import tolerance in § 510.205, for a new animal drug application in § 514.1, or
</P>
<P>(2) in the form for a citizen petition in § 10.30.
</P>
<P>(b) The Commissioner may initiate a proceeding to issue, amend, or revoke a regulation or order or take or refrain from taking any other form of administrative action. FDA has primary jurisdiction to make the initial determination on issues within its statutory mandate, and will request a court to dismiss, or to hold in abeyance its determination of or refer to the agency for administrative determination, any issue which has not previously been determined by the agency or which, if it has previously been determined, the agency concluded should be reconsidered and subject to a new administrative determination. The Commissioner may utilize any of the procedures established in this part in reviewing and making a determination on any matter initiated under this paragraph.
</P>
<P>(c) The Commissioner will institute a proceeding to determine whether to issue, amend, or revoke a regulation or order, or take or refrain from taking any other form of administrative action whenever any court, on its own initiative, holds in abeyance or refers any matter to the agency for an administrative determination and the Commissioner concludes that an administrative determination is feasible within agency priorities and resources.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 9034, Mar. 3, 1989; 86 FR 52409, Sept. 21, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 10.30" NODE="21:1.0.1.1.7.2.98.3" TYPE="SECTION">
<HEAD>§ 10.30   Citizen petition.</HEAD>
<P>(a) This section applies to any petition submitted by a person (including a person who is not a citizen of the United States) except to the extent that other sections of this chapter apply different requirements to a particular matter.
</P>
<P>(b) A petition (including any attachments) must be submitted in accordance with § 10.20 and, if applicable, § 10.31. The certification requirement in this section does not apply to petitions subject to the certification requirement of § 10.31. The petition must also be submitted in accordance with the following paragraphs, as applicable:
</P>
<P>(1) <I>Electronic submission.</I> Petitions (including any attachments) may be electronically submitted in accordance with paragraph (b)(3) of this section and § 10.20 through <I>http://www.regulations.gov</I> at Docket No. FDA 2013-S-0610. It is only necessary to submit one copy.
</P>
<P>(2) <I>Mail, delivery services, or other non-electronic submissions.</I> A petition (including any attachments), that is not electronically submitted under paragraph (b)(1) of this section, must be submitted in accordance with paragraph (b)(3) of this section and § 10.20 and delivered to this address: Dockets Management Staff, Department of Health and Human Services, Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852. Submit two copies (original and redacted version) for confidential petitions. Otherwise, only one copy is necessary.
</P>
<P>(3) <I>Petition format.</I> A petition submitted under paragraphs (b)(1) or (b)(2) of this section must be in accordance with § 10.20 and in the following format:
</P>
<EXTRACT>
<HD1>Citizen Petition
</HD1>
<FP-DASH>Date:
</FP-DASH>
<P>The undersigned submits this petition under ____ (relevant statutory sections, if known) of the ____ (Federal Food, Drug, and Cosmetic Act or the Public Health Service Act or any other statutory provision for which authority has been delegated to the Commissioner of Food and Drugs) to request the Commissioner of Food and Drugs to____ (issue, amend, or revoke a regulation or order or take or refrain from taking any other form of administrative action).
</P>
<HD2>A. Action Requested
</HD2>
<P>((1) If the petition requests the Commissioner to issue, amend, or revoke a regulation, the exact wording of the existing regulation (if any) and the proposed regulation or amendment requested.)
</P>
<P>((2) If the petition requests the Commissioner to issue, amend, or revoke an order, a copy of the exact wording of the citation to the existing order (if any) and the exact wording requested for the proposed order.)
</P>
<P>((3) If the petition requests the Commissioner to take or refrain from taking any other form of administrative action, the specific action or relief requested.)
</P>
<HD2>B. Statement of Grounds
</HD2>
<P>(A full statement, in a well-organized format, of the factual and legal grounds on which the petitioner relies, including all relevant information and views on which the petitioner relies, as well as representative information known to the petitioner which is unfavorable to the petitioner's position.)
</P>
<HD2>C. Environmental Impact
</HD2>
<P>(A) Claim for categorical exclusion under §§ 25.30, 25.31, 25.32, 25.33, or § 25.34 of this chapter or an environmental assessment under § 25.40 of this chapter.)
</P>
<HD2>D. Economic Impact
</HD2>
<P>(The following information is to be submitted only when requested by the Commissioner following review of the petition: A statement of the effect of requested action on: (1) Cost (and price) increases to industry, government, and consumers; (2) productivity of wage earners, businesses, or government; (3) competition; (4) supplies of important materials, products, or services; (5) employment; and (6) energy supply or demand.)
</P>
<HD2>E. Certification
</HD2>
<P>The undersigned certifies, that, to the best knowledge and belief of the undersigned, this petition includes all information and views on which the petition relies, and that it includes representative data and information known to the petitioner which are unfavorable to the petition.
</P>
<FP-DASH>(Signature)
</FP-DASH>
<FP-DASH>(Name of petitioner)
</FP-DASH>
<FP-DASH>(Mailing address)
</FP-DASH>
<FP-DASH>(Telephone number)</FP-DASH></EXTRACT>
<P>(c) A petition that appears to meet the requirements of paragraph (b)(3) of this section, § 10.20, and, if applicable, § 10.31, will be filed by the Dockets Management Staff, stamped with the date of filing, and assigned a unique docket number. The unique docket number identifies the docket file established by the Dockets Management Staff for all submissions relating to the petition, as provided in this part. Subsequent submissions relating to the matter must refer to the assigned docket number assigned in this paragraph and will be filed in the established docket file. Related petitions may be filed together and given the same docket number. The Dockets Management Staff will promptly notify the petitioner of the filing and unique docket number of the petition.
</P>
<P>(d) An interested person may submit comments to the Dockets Management Staff on a filed petition, which comments become part of the docket file. The comments are to specify the docket number of the petition and include, if applicable, the verification under § 10.31, and may support or oppose the petition in whole or in part. A request for alternative or different administrative action must be submitted as a separate petition.
</P>
<P>(e)(1) The Commissioner shall, in accordance with paragraph (e)(2), rule upon each petition filed under paragraph (c) of this section, taking into consideration (i) available agency resources for the category of subject matter, (ii) the priority assigned to the petition considering both the category of subject matter involved and the overall work of the agency, and (iii) time requirements established by statute.
</P>
<P>(2) Except as provided in paragraphs (e)(4) and (5) of this section, the Commissioner shall furnish a response to each petitioner within 180 days of receipt of the petition. The response will either:
</P>
<P>(i) Approve the petition, in which case the Commissioner shall concurrently take appropriate action (e.g., publication of a <E T="04">Federal Register</E> notice) implementing the approval;
</P>
<P>(ii) Deny the petition;
</P>
<P>(iii) Dismiss the petition if at any time the Commissioner determines that changes in law, facts, or circumstances since the date on which the petition was submitted have rendered the petition moot; or
</P>
<P>(iv) Provide a tentative response, indicating why the agency has been unable to reach a decision on the petition, e.g., because of the existence of other agency priorities, or a need for additional information. The tentative response may also indicate the likely ultimate agency response, and may specify when a final response may be furnished.
</P>
<P>(3) The Commissioner may grant or deny such a petition, in whole or in part, and may grant such other relief or take other action as the petition warrants. If, at any time, the Commissioner determines that changes in law, facts, or circumstances since the date on which the petition was submitted have rendered the petition moot, the Commissioner may dismiss the petition. The petitioner is to be notified of the Commissioner's decision. The decision will be placed in the public docket file and may also be in the form of a notice published in the <E T="04">Federal Register.</E>
</P>
<P>(4) The Commissioner shall furnish a response to each petitioner within 90 days of receipt of a petition filed under section 505(j)(2)(C) of the act. The response will either approve or disapprove the petition. Agency action on a petition shall be governed by § 314.93 of this chapter.
</P>
<P>(5) The Commissioner intends to furnish a response to each petitioner within 150 days of receipt of a petition subject to section 505(q) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(f) If a petition filed under paragraph (c) of this section requests the Commissioner to issue, amend, or revoke a regulation, § 10.40 or § 10.50 also apply.
</P>
<P>(g) A petitioner may supplement, amend, or withdraw a petition without Agency approval and without prejudice to resubmission at any time until the Commissioner rules on the petition, unless the petition has been referred for a hearing under parts 12, 13, 14, or 15 of this chapter. After a ruling or referral, a petition may be supplemented, amended, or withdrawn only with the approval of the Commissioner. The Commissioner may approve withdrawal, with or without prejudice against resubmission of the petition.
</P>
<P>(h) In reviewing a petition the Commissioner may use the following procedures:
</P>
<P>(1) Conferences, meetings, discussions, and correspondence under § 10.65.
</P>
<P>(2) A hearing under parts 12, 13, 14, 15, or 16.
</P>
<P>(3) A <E T="04">Federal Register</E> notice requesting information and views.
</P>
<P>(4) A proposal to issue, amend, or revoke a regulation, in accordance with § 10.40 or § 12.20.
</P>
<P>(5) Any other specific public procedure established in this chapter and expressly applicable to the matter.
</P>
<P>(i) The record of the administrative proceeding consists of the following:
</P>
<P>(1) The petition, including all information on which it relies, filed by the Dockets Management Staff.
</P>
<P>(2) All comments received on the petition, including all information submitted as a part of the comments.
</P>
<P>(3) If the petition resulted in a proposal to issue, amend, or revoke a regulation, all of the documents specified in § 10.40(g).
</P>
<P>(4) The record, consisting of any transcripts, minutes of meetings, reports, <E T="04">Federal Register</E> notices, and other documents resulting from the optional procedures specified in paragraph (h) of this section, except a transcript of a closed portion of a public advisory committee meeting.
</P>
<P>(5) The Commissioner's decision on the petition, including all information identified or filed by the Commissioner with the Dockets Management Staff as part of the record supporting the decision.
</P>
<P>(6) All documents filed with the Dockets Management Staff under § 10.65(h).
</P>
<P>(7) If a petition for reconsideration or for a stay of action is filed under paragraph (j) of this section, the administrative record specified in § 10.33(k) or § 10.35(h).
</P>
<P>(j) The administrative record specified in paragraph (i) of this section is the exclusive record for the Commissioner's decision. The record of the administrative proceeding closes on the date of the Commissioner's decision unless some other date is specified. Thereafter any interested person may submit a petition for reconsideration under § 10.33 or a petition for stay of action under § 10.35. A person who wishes to rely upon information or views not included in the administrative record shall submit them to the Commissioner with a new petition to modify the decision in accordance with this section.
</P>
<P>(k) This section does not apply to the referral of a matter to a United States attorney for the initiation of court enforcement action and related correspondence, or to requests, suggestions, and recommendations made informally in routine correspondence received by FDA. Routine correspondence does not constitute a petition within the meaning of this section unless it purports to meet the requirements of this section. Action on routine correspondence does not constitute final administrative action subject to judicial review under § 10.45.
</P>
<P>(l) The Dockets Management Staff will maintain a chronological list of each petition filed under this section and § 10.85, but not of petitions submitted elsewhere in the agency under § 10.25(a)(1), showing:
</P>
<P>(1) The docket number;
</P>
<P>(2) The date the petition was filed by the Dockets Management Staff;
</P>
<P>(3) The name of the petitioner;
</P>
<P>(4) The subject matter involved; and
</P>
<P>(5) The disposition of the petition.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 50 FR 16656, Apr. 26, 1985; 54 FR 9034, Mar. 3, 1989; 57 FR 17980, Apr. 28, 1992; 59 FR 14364, Mar. 28, 1994; 62 FR 40592, July 29, 1997; 66 FR 6467, Jan. 22, 2001; 66 FR 12848, Mar. 1, 2001; 78 FR 76749, Dec. 19, 2013; 81 FR 78505, Nov. 8, 2016; 88 FR 45064, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 10.31" NODE="21:1.0.1.1.7.2.98.4" TYPE="SECTION">
<HEAD>§ 10.31   Citizen petitions and petitions for stay of action related to abbreviated new drug applications, certain new drug applications, or certain biologics license applications.</HEAD>
<P>(a) <I>Applicability.</I> This section applies to a citizen petition or petition for stay of action that meets all of the following criteria:
</P>
<P>(1) The petition requests that the Commissioner take any form of action that could, if taken, delay approval of an abbreviated new drug application submitted under section 505(j) of the Federal Food, Drug, and Cosmetic Act, a new drug application submitted through the pathway described by section 505(b)(2) of the Federal, Food, Drug and Cosmetic Act, or a biologics license application submitted under section 351(k) of the Public Health Service Act.
</P>
<P>(2) The petition is submitted on or after September 27, 2007.
</P>
<P>(3) The petition is submitted in writing and under § 10.30 (for citizen petitions) or § 10.35 (for petitions for stay of action).
</P>
<P>(b) <I>Date of submission.</I> A petition subject to this section and submitted in accordance with § 10.20, § 10.30, § 10.31, or § 10.35 is regarded as submitted on the date on which the petition is received by the Dockets Management Staff.
</P>
<P>(c) <I>Certification.</I> (1) FDA will not consider for review a petition that is subject to this section unless the petition is in writing and contains the following certification:
</P>
<img src="/graphics/er08no16.000.gif"/>
<P>(2) The certification in paragraph (c)(1) of this section must contain one or more specific dates (month, day, and year) in the first blank space provided. If different categories of information become known at different times, the certification must contain each estimated relevant date. The information associated with a particular date must be identified.
</P>
<P>(d) <I>Verification.</I> (1) FDA will not accept for review any supplemental information or comments on a petition that is subject to this section unless the supplemental information or comments are in writing and contain the following verification:
</P>
<img src="/graphics/er08no16.001.gif"/>
<P>(2) The verification in paragraph (d)(1) of this section must contain one or more specific dates (month, day, and year) in the first blank space provided. If different categories of information become known at different times, the verification must contain each estimated relevant date. The information associated with a particular date must be identified.
</P>
<CITA TYPE="N">[81 FR 78506, Nov. 8, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 10.33" NODE="21:1.0.1.1.7.2.98.5" TYPE="SECTION">
<HEAD>§ 10.33   Administrative reconsideration of action.</HEAD>
<P>(a) The Commissioner may at any time reconsider a matter, on the Commissioner's own initiative or on the petition of an interested person.
</P>
<P>(b) An interested person may request reconsideration of part or all of a decision of the Commissioner on a petition submitted under § 10.25. Each request for reconsideration must be submitted in accordance with § 10.20 and in the following form no later than 30 days after the date of the decision involved. The Commissioner may, for good cause, permit a petition to be filed after 30 days. In the case of a decision published in the <E T="04">Federal Register,</E> the day of publication is the day of decision.
</P>
<EXTRACT>
<FP-DASH>(Date)
</FP-DASH>
<P>Dockets Management Staff, Food and Drug Administration, Department of Health and Human Services, rm. 1-23, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<HD1>Petition for Reconsideration
</HD1>
<HD3>[Docket No.]
</HD3>
<P>The undersigned submits this petition for reconsideration of the decision of the Commissioner of Food and Drugs in Docket No. ____.
</P>
<HD2>A. Decision involved
</HD2>
<P>(A concise statement of the decision of the Commissioner which the petitioner wishes to have reconsidered.)
</P>
<HD2>B. Action requested
</HD2>
<P>(The decision which the petitioner requests the Commissioner to make upon reconsideration of the matter.)
</P>
<HD2>C. Statement of grounds
</HD2>
<P>(A full statement, in a well-organized format, of the factual and legal grounds upon which the petitioner relies. The grounds must demonstrate that relevant information and views contained in the administrative record were not previously or not adequately considered by the Commissioner.
</P>
<P>(No new information or views may be included in a petition for reconsideration.)
</P>
<FP-DASH>(Signature)
</FP-DASH>
<FP-DASH>(Name of petitioner)
</FP-DASH>
<FP-DASH>(Mailing address)
</FP-DASH>
<FP-DASH>(Telephone number)</FP-DASH></EXTRACT>
<P>(c) A petition for reconsideration relating to a petition submitted under § 10.25(a)(2) is subject to the requirements of § 10.30 (c) and (d), except that it is filed in the same docket file as the petition to which it relates.
</P>
<P>(d) The Commissioner shall promptly review a petition for reconsideration. The Commissioner may grant the petition when the Commissioner determines it is in the public interest and in the interest of justice. The Commissioner shall grant a petition for reconsideration in any proceeding if the Commissioner determines all of the following apply:
</P>
<P>(1) The petition demonstrates that relevant information or views contained in the administrative record were not previously or not adequately considered.
</P>
<P>(2) The petitioner's position is not frivolous and is being pursued in good faith.
</P>
<P>(3) The petitioner has demonstrated sound public policy grounds supporting reconsideration.
</P>
<P>(4) Reconsideration is not outweighed by public health or other public interests.
</P>
<P>(e) A petition for reconsideration may not be based on information and views not contained in the administrative record on which the decision was made. An interested person who wishes to rely on information or views not included in the administrative record shall submit them with a new petition to modify the decision under § 10.25(a).
</P>
<P>(f) The decision on a petition for reconsideration is to be in writing and placed on public display as part of the docket file on the matter in the office of the Dockets Management Staff. A determination to grant reconsideration will be published in the <E T="04">Federal Register</E> if the Commissioner's original decision was so published. Any other determination to grant or deny reconsideration may also be published in the <E T="04">Federal Register.</E>
</P>
<P>(g) The Commissioner may consider a petition for reconsideration only before the petitioner brings legal action in the courts to review the action, except that a petition may also be considered if the Commissioner has denied a petition for stay of action and the petitioner has petitioned for judicial review of the Commissioner's action and requested the reviewing court to grant a stay pending consideration of review. A petition for reconsideration submitted later than 30 days after the date of the decision involved will be denied as untimely unless the Commissioner permits the petition to be filed after 30 days. A petition for reconsideration will be considered as submitted on the day it is received by the Dockets Management Staff.
</P>
<P>(h) The Commissioner may initiate the reconsideration of all or part of a matter at any time after it has been decided or action has been taken. If review of the matter is pending in the courts, the Commissioner may request that the court refer the matter back to the agency or hold its review in abeyance pending administrative reconsideration. The administrative record of the proceeding is to include all additional documents relating to such reconsideration.
</P>
<P>(i) After determining to reconsider a matter, the Commissioner shall review and rule on the merits of the matter under § 10.30(e). The Commissioner may reaffirm, modify, or overrule the prior decision, in whole or in part, and may grant such other relief or take such other action as is warranted.
</P>
<P>(j) The Commissioner's reconsideration of a matter relating to a petition submitted under § 10.25(a)(2) is subject to § 10.30 (f) through (h), (j), and (k).
</P>
<P>(k) The record of the administrative proceeding consists of the following:
</P>
<P>(1) The record of the original petition specified in § 10.30(i).
</P>
<P>(2) The petition for reconsideration, including all information on which it relies, filed by the Dockets Management Staff.
</P>
<P>(3) All comments received on the petition, including all information submitted as a part of the comments.
</P>
<P>(4) The Commissioner's decision on the petition under paragraph (f) of this section, including all information identified or filed by the Commissioner with the Dockets Management Staff as part of the record supporting the decision.
</P>
<P>(5) Any <E T="04">Federal Register</E> notices or other documents resulting from the petition.
</P>
<P>(6) All documents filed with the Dockets Management Staff under § 10.65(h).
</P>
<P>(7) If the Commissioner reconsiders the matter, the administrative record relating to reconsideration specified in § 10.30(i).
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 59 FR 14364, Mar. 28, 1994; 66 FR 6467, Jan. 22, 2001; 66 FR 12848, Mar. 1, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 10.35" NODE="21:1.0.1.1.7.2.98.6" TYPE="SECTION">
<HEAD>§ 10.35   Administrative stay of action.</HEAD>
<P>(a) The Commissioner may at any time stay or extend the effective date of an action pending or following a decision on any matter.
</P>
<P>(b) An interested person may request the Commissioner to stay the effective date of any administrative action. A stay may be requested for a specific time period or for an indefinite time period. A request for stay must be submitted in accordance with § 10.20 and in the following form (except that a request for stay subject to § 10.31 must also include the certification provided in § 10.31(c)) no later than 30 days after the date of the decision involved. The Commissioner may, for good cause, permit a petition to be filed after 30 days. In the case of a decision published in the <E T="04">Federal Register,</E> the day of publication is the date of decision.
</P>
<EXTRACT>
<FP-DASH>(Date)
</FP-DASH>
<P>Dockets Management Staff, Food and Drug Administration, Department of Health and Human Services, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<HD1>Petition for Stay of Action
</HD1>
<P>The undersigned submits this petition requesting that the Commissioner of Food and Drugs stay the effective date of the following matter.
</P>
<HD2>A. Decision involved
</HD2>
<P>(The specific administrative action being taken by the Commissioner for which a stay is requested, including the docket number or other citation to the action involved.)
</P>
<HD2>B. Action requested
</HD2>
<P>(The length of time for which the stay is requested, which may be for a specific or indefinite time period.)
</P>
<HD2>C. Statement of grounds
</HD2>
<P>(A full statement, in a well-organized format, of the factual and legal grounds upon which the petitioner relies for the stay.)
</P>
<FP-DASH>(Signature)
</FP-DASH>
<FP-DASH>(Name of petitioner)
</FP-DASH>
<FP-DASH>(Mailing address)
</FP-DASH>
<FP-DASH>(Telephone number)</FP-DASH></EXTRACT>
<P>(c) A petition for stay of action relating to a petition submitted under § 10.25(a)(2) is subject to the requirements of § 10.30 (c) and (d), except that it will be filed in the same docket file as the petition to which it relates.
</P>
<P>(d) Neither the filing of a petition for a stay of action nor action taken by an interested person in accordance with any other administrative procedure in this part or in any other section of this chapter, e.g., the filing of a citizen petition under § 10.30 or a petition for reconsideration under § 10.33 or a request for an advisory opinion under § 10.85, will stay or otherwise delay any administrative action by the Commissioner, including enforcement action of any kind, unless one of the following applies:
</P>
<P>(1) The Commissioner determines that a stay or delay is in the public interest and stays the action.
</P>
<P>(2) A statute requires that the matter be stayed.
</P>
<P>(3) A court orders that the matter be stayed.
</P>
<P>(e) The Commissioner shall promptly review a petition for stay of action. The Commissioner may grant or deny a petition, in whole or in part; and may grant such other relief or take such other action as is warranted by the petition. If, at any time, the Commissioner determines that changes in law, facts, or circumstances since the date on which the petition was submitted have rendered the petition moot, the Commissioner may dismiss the petition. The Commissioner may grant a stay in any proceeding if it is in the public interest and in the interest of justice. The Commissioner shall grant a stay in any proceeding if all of the following apply:
</P>
<P>(1) The petitioner will otherwise suffer irreparable injury.
</P>
<P>(2) The petitioner's case is not frivolous and is being pursued in good faith.
</P>
<P>(3) The petitioner has demonstrated sound public policy grounds supporting the stay.
</P>
<P>(4) The delay resulting from the stay is not outweighted by public health or other public interests.
</P>
<P>(f) The Commissioner's decision on a petition for stay of action is to be in writing and placed on public display as part of the file on the matter in the office of the Dockets Management Staff. A determination to grant a stay will be published in the <E T="04">Federal Register</E> if the Commissioner's original decision was so published. Any other determination to grant or to deny a stay may also be published in the <E T="04">Federal Register.</E>
</P>
<P>(g) A petition for a stay of action submitted later than 30 days after the date of the decision involved will be denied as untimely unless the Commissioner permits the petition to be filed after 30 days. A petition for a stay of action is considered submitted on the day it is received by the Dockets Management Staff.
</P>
<P>(h) The record of the administrative proceeding consists of the following:
</P>
<P>(1) The record of the proceeding to which the petition for stay of action is directed.
</P>
<P>(2) The petition for stay of action, including all information on which it relies, filed by the Dockets Management Staff.
</P>
<P>(3) All comments received on the petition, including all information submitted as a part of the comments.
</P>
<P>(4) The Commissioner's decision on the petition under paragraph (e) of this section, including all information identified or filed by the Commissioner with the Dockets Management Staff as part of the record supporting the decision.
</P>
<P>(5) Any <E T="04">Federal Register</E> notices or other documents resulting from the petition.
</P>
<P>(6) All documents filed with the Dockets Management Staff under § 10.65(h).
</P>
<P>(i) A petitioner may supplement, amend, or withdraw a petition for stay of action in writing without Agency approval and without prejudice to resubmission at any time until the Commissioner rules on the petition, provided the resubmission is made in accordance with paragraph (b) of this section, unless the petition for stay of action has been referred for a hearing under parts 12, 13, 14, or 15 of this chapter. After a ruling or referral, a petition for stay of action may be supplemented, amended, or withdrawn only with the approval of the Commissioner. The Commissioner may approve withdrawal with or without prejudice against resubmission of the petition for stay of action.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 54 FR 9034, Mar. 3, 1989; 59 FR 14364, Mar. 28, 1994; 66 FR 6468, Jan. 22, 2001; 66 FR 12848, Mar. 1, 2001; 81 FR 78506, Nov. 8, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 10.40" NODE="21:1.0.1.1.7.2.98.7" TYPE="SECTION">
<HEAD>§ 10.40   Promulgation of regulations for the efficient enforcement of the law.</HEAD>
<P>(a) The Commissioner may propose and promulgate regulations for the efficient enforcement of the laws administered by FDA whenever it is necessary or appropriate to do so. The issuance, amendment, or revocation of a regulation may be initiated in any of the ways specified in § 10.25.
</P>
<P>(1) This section applies to any regulation: (i) Not subject to § 10.50 and part 12, or (ii) if it is subject to § 10.50 and part 12, to the extent that those provisions make this section applicable.
</P>
<P>(2) A regulation proposed by an interested person in a petition submitted under § 10.25(a) will be published in the <E T="04">Federal Register</E> as a proposal if:
</P>
<P>(i) The petition contains facts demonstrating reasonable grounds for the proposal; and
</P>
<P>(ii) The petition substantially shows that the proposal is in the public interest and will promote the objectives of the act and the agency.
</P>
<P>(3) Two or more alternative proposed regulations may be published on the same subject to obtain comment on the different alternatives.
</P>
<P>(4) A regulation proposed by an interested person in a petition submitted under § 10.25(a) may be published together with the Commissioner's preliminary views on the proposal and any alternative proposal.
</P>
<P>(b) Except as provided in paragraph (e) of this section, each regulation must be the subject of a notice of proposed rulemaking published in the <E T="04">Federal Register.</E> (1) The notice will contain:
</P>
<P>(i) The name of the agency;
</P>
<P>(ii) The nature of the action, e.g., proposed rule, or notice;
</P>
<P>(iii) A summary in the first paragraph describing the substance of the document in easily understandable terms;
</P>
<P>(iv) Relevant dates, e.g., comment closing date, and proposed effective date(s);
</P>
<P>(v) The name, business address, and phone number of an agency contact person who can provide further information to the public about the notice;
</P>
<P>(vi) An address for submitting written comments;
</P>
<P>(vii) Supplementary information about the notice in the form of a preamble that summarizes the proposal and the facts and policy underlying it, includes references to all information on which the Commissioner relies for the proposal (copies or a full list of which are a part of the docket file on the matter in the office of the Dockets Management Staff), and cites the authority under which the regulation is proposed;
</P>
<P>(viii) Either the terms or substance of the proposed regulation or a description of the subjects and issues involved;
</P>
<P>(ix) A reference to the existence or lack of need for an environmental impact statement under § 25.52 of this chapter; and
</P>
<P>(x) The docket number of the matter, which identifies the docket file established by the Dockets Management Staff for all relevant submissions.
</P>
<P>(2) The proposal will provide 60 days for comment, although the Commissioner may shorten or lengthen this time period for good cause. In no event is the time for comment to be less than 10 days.
</P>
<P>(3) After publication of the proposed rule, any interested person may request the Commissioner to extend the comment period for an additional specified period by submitting a written request to the Dockets Management Staff stating the grounds for the request. The request is submitted under § 10.35 but should be headed “REQUEST FOR EXTENSION OF COMMENT PERIOD.”
</P>
<P>(i) A request must discuss the reason comments could not feasibly be submitted within the time permitted, or that important new information will shortly be available, or that sound public policy otherwise supports an extension of the time for comment. The Commissioner may grant or deny the request or may grant an extension for a time period different from that requested. An extension may be limited to specific persons who have made and justified the request, but will ordinarily apply to all interested persons.
</P>
<P>(ii) A comment time extension of 30 days or longer will be published in the <E T="04">Federal Register</E> and will be applicable to all interested persons. A comment time extension of less than 30 days will be the subject either of a letter or memorandum filed with the Dockets Management Staff or of a notice published in the <E T="04">Federal Register.</E>
</P>
<P>(4) A notice of proposed rulemaking will request that four copies of all comments be submitted to the Dockets Management Staff, except that individuals may submit single copies. Comments will be stamped with the date of receipt and will be numbered chronologically.
</P>
<P>(5) Persons submitting comments critical of a proposed regulation are encouraged to include their preferred alternative wording.
</P>
<P>(c) After the time for comment on a proposed regulation has expired, the Commissioner will review the entire administrative record on the matter, including all comments and, in a notice published in the <E T="04">Federal Register,</E> will terminate the proceeding, issue a new proposal, or promulgate a final regulation.
</P>
<P>(1) The quality and persuasiveness of the comments will be the basis for the Commissioner's decision. The number or length of comments will not ordinarily be a significant factor in the decision unless the number of comments is material where the degree of public interest is a legitimate factor for consideration.
</P>
<P>(2) The decision of the Commissioner on the matter will be based solely upon the administrative record.
</P>
<P>(3) A final regulation published in the <E T="04">Federal Register</E> will have a preamble stating: (i) The name of the agency, (ii) the nature of the action e.g., final rule, notice, (iii) a summary first paragraph describing the substance of the document in easily understandable terms, (iv) relevant dates, e.g., the rule's effective date and comment closing date, if an opportunity for comment is provided, (v) the name, business address, and phone number of an agency contact person who can provide further information to the public about the notice, (vi) an address for the submission of written comments when they are permitted, (vii) supplementary information about the regulation in the body of the preamble that contains references to prior notices relating to the same matter and a summary of each type of comment submitted on the proposal and the Commissioner's conclusions with respect to each. The preamble is to contain a thorough and comprehensible explanation of the reasons for the Commissioner's decision on each issue.
</P>
<P>(4) The effective date of a final regulation may not be less than 30 days after the date of publication in the <E T="04">Federal Register,</E> except for:
</P>
<P>(i) A regulation that grants an exemption or relieves a restriction; or
</P>
<P>(ii) A regulation for which the Commissioner finds, and states in the notice good cause for an earlier effective date.
</P>
<P>(d) The provisions for notice and comment in paragraphs (b) and (c) of this section apply only to the extent required by the Administrative Procedure Act (5 U.S.C. 551, 552, and 553). As a matter of discretion, however, the Commissioner may voluntarily follow those provisions in circumstances in which they are not required by the Administrative Procedure Act.
</P>
<P>(e) The requirements of notice and public procedure in paragraph (b) of this section do not apply in the following situations:
</P>
<P>(1) When the Commissioner determines for good cause that they are impracticable, unnecessary, or contrary to the public interest. In these cases, the notice promulgating the regulation will state the reasons for the determination, and provide an opportunity for comment to determine whether the regulation should subsequently be modified or revoked. A subsequent notice based on those comments may, but need not, provide additional opportunity for public comment.
</P>
<P>(2) Food additive and color additive petitions, which are subject to the provisions of § 12.20(b)(2).
</P>
<P>(3) New animal drug regulations, which are promulgated under section 512(i) of the act.
</P>
<P>(f) In addition to the notice and public procedure required under paragraph (b) of this section, the Commissioner may also subject a proposed or final regulation, before or after publication in the <E T="04">Federal Register,</E> to the following additional procedures:
</P>
<P>(1) Conferences, meetings, discussions, and correspondence under § 10.65.
</P>
<P>(2) A hearing under parts 12, 13, 14, or 15.
</P>
<P>(3) A notice published in the <E T="04">Federal Register</E> requesting information and views before the Commissioner determines whether to propose a regulation.
</P>
<P>(4) A draft of a proposed regulation placed on public display in the office of the Dockets Management Staff. If this procedure is used, the Commissioner shall publish an appropriate notice in the <E T="04">Federal Register</E> stating that the document is available and specifying the time within which comments on the draft proposal may be submitted orally or in writing.
</P>
<P>(5) A revised proposal published in the <E T="04">Federal Register,</E> which proposal is subject to all the provisions in this section relating to proposed regulations.
</P>
<P>(6) A tentative final regulation or tentative revised final regulation placed on public display in the office of the Dockets Management Staff and, if deemed desirable by the Commissioner, published in the <E T="04">Federal Register.</E> If the tentative regulation is placed on display only, the Commissioner shall publish an appropriate notice in the <E T="04">Federal Register</E> stating that the document is available and specifying the time within which comments may be submitted orally or in writing on the tentative final regulation. The Commissioner shall mail a copy of the tentative final regulation and the <E T="04">Federal Register</E> notice to each person who submitted comments on the proposed regulation if one has been published.
</P>
<P>(7) A final regulation published in the <E T="04">Federal Register</E> that provides an opportunity for the submission of further comments, in accordance with paragraph (e)(1) of this section.
</P>
<P>(8) Any other public procedure established in this chapter and expressly applicable to the matter.
</P>
<P>(g) The record of the administrative proceeding consists of all of the following:
</P>
<P>(1) If the regulation was initiated by a petition, the administrative record specified in § 10.30(i).
</P>
<P>(2) If a petition for reconsideration or for a stay of action is filed, the administrative record specified in §§ 10.33(k) and 10.35(h).
</P>
<P>(3) The proposed rule published in the <E T="04">Federal Register,</E> including all information identified or filed by the Commissioner with the Dockets Management Staff on the proposal.
</P>
<P>(4) All comments received on the proposal, including all information submitted as a part of the comments.
</P>
<P>(5) The notice promulgating the final regulation, including all information identified or filed by the Commissioner with the Dockets Management Staff as part of the administrative record of the final regulation.
</P>
<P>(6) The transcripts, minutes of meetings, reports, <E T="04">Federal Register</E> notices, and other documents resulting from the procedures specified in paragraph (f) of this section, but not the transcript of a closed portion of a public advisory committee meeting.
</P>
<P>(7) All documents submitted to the Dockets Management Staff under § 10.65(h).
</P>
<P>(h) The record of the administrative proceeding closes on the date of publication of the final regulation in the <E T="04">Federal Register</E> unless some other date is specified. Thereafter, any interested person may submit a petition for reconsideration under § 10.33 or a petition for stay of action under § 10.35. A person who wishes to rely upon information or views not included in the administrative record shall submit it to the Commissioner with a new petition to modify the final regulation.
</P>
<P>(i) The Dockets Management Staff shall maintain a chronological list of all regulations proposed and promulgated under this section and § 10.50 (which list will not include regulations resulting from petitions filed and assigned a docket number under § 10.30) showing—
</P>
<P>(1) The docket number (for a petition submitted directly to a center, the list also includes the number or other designation assigned by the center, e.g., the number assigned to a food additive petition);
</P>
<P>(2) The name of the petitioner, if any;
</P>
<P>(3) The subject matter involved; and
</P>
<P>(4) The disposition of the petition.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 52 FR 36401, Sept. 29, 1987; 54 FR 9034, Mar. 3, 1989; 56 FR 13758, Apr. 4, 1991; 62 FR 40592, July 29, 1997; 66 FR 6468, Jan. 22, 2001; 66 FR 12848, Mar. 1, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 10.45" NODE="21:1.0.1.1.7.2.98.8" TYPE="SECTION">
<HEAD>§ 10.45   Court review of final administrative action; exhaustion of administrative remedies.</HEAD>
<P>(a) This section applies to court review of final administrative action taken by the Commissioner, including action taken under §§ 10.25 through 10.40 and § 16.1(b), except action subject to § 10.50 and part 12.
</P>
<P>(b) A request that the Commissioner take or refrain from taking any form of administrative action must first be the subject of a final administrative decision based on a petition submitted under § 10.25(a) or, where applicable, a hearing under § 16.1(b) before any legal action is filed in a court complaining of the action or failure to act. If a court action is filed complaining of the action or failure to act before the submission of the decision on a petition under § 10.25(a) or, where applicable, a hearing under § 16.1(b), the Commissioner shall request dismissal of the court action or referral to the agency for an initial administrative determination on the grounds of a failure to exhaust administrative remedies, the lack of final agency action as required by 5 U.S.C. 701 <I>et seq.,</I> and the lack of an actual controversy as required by 28 U.S.C. 2201.
</P>
<P>(c) A request that administrative action be stayed must first be the subject of an administrative decision based upon a petition for stay of action submitted under § 10.35 before a request is made that a court stay the action. If a court action is filed requesting a stay of administrative action before the Commissioner's decision on a petition submitted in a timely manner pursuant to § 10.35, the Commissioner shall request dismissal of the court action or referral to the agency for an initial determination on the grounds of a failure to exhaust administrative remedies, the lack of final agency action as required by 5 U.S.C. 701 <I>et seq.,</I> and the lack of an actual controversy as required by 28 U.S.C. 2201. If a court action is filed requesting a stay of administrative action after a petition for a stay of action is denied because it was submitted after expiration of the time period provided under § 10.35, or after the time for submitting such a petition has expired, the Commissioner will request dismissal of the court action on the ground of a failure to exhaust administrative remedies.
</P>
<P>(d) Unless otherwise provided, the Commissioner's final decision constitutes final agency action (reviewable in the courts under 5 U.S.C. 701 <I>et seq.</I> and, where appropriate, 28 U.S.C. 2201) on a petition submitted under § 10.25(a), on a petition for reconsideration submitted under § 10.33, on a petition for stay of action submitted under § 10.35, on an advisory opinion issued under § 10.85, on a matter involving administrative action which is the subject of an opportunity for a hearing under § 16.1(b) of this chapter, or on the issuance of a final regulation published in accordance with § 10.40, except that the agency's response to a petition filed under section 505(j)(2)(C) of the act (21 U.S.C. 355(j)(2)(C)) and § 314.93 of this chapter will not constitute final agency action until any petition for reconsideration submitted by the petitioner is acted on by the Commissioner.
</P>
<P>(1) It is the position of FDA except as otherwise provided in paragraph (d)(2) of this section, that:
</P>
<P>(i) Final agency action exhausts all administrative remedies and is ripe for preenforcement judicial review as of the date of the final decision, unless applicable law explicitly requires that the petitioner take further action before judicial review is available;
</P>
<P>(ii) An interested person is affected by, and thus has standing to obtain judicial review of final agency action; and
</P>
<P>(iii) It is not appropriate to move to dismiss a suit for preenforcement judicial review of final agency action on the ground that indispenable parties are not joined or that it is an unconsented suit against the United States if the defect could be cured by amending the complaint.
</P>
<P>(2) The Commissioner shall object to judicial review of a matter if:
</P>
<P>(i) The matter is committed by law to the discretion of the Commissioner, e.g., a decision to recommend or not to recommend civil or criminal enforcement action under sections 302, 303, and 304 of the act; or
</P>
<P>(ii) Review is not sought in a proper court.
</P>
<P>(e) An interested person may request judicial review of a final decision of the Commissioner in the courts without first petitioning the Commissioner for reconsideration or for a stay of action, except that in accordance with paragraph (c) of this section, the person shall request a stay by the Commissioner under § 10.35 before requesting a stay by the court.
</P>
<P>(f) The Commissioner shall take the position in an action for judicial review under 5 U.S.C. 701 <I>et seq.,</I> whether or not it includes a request for a declaratory judgment under 28 U.S.C. 2201, or in any other case in which the validity of administrative action is properly challenged, that the validity of the action must be determined solely on the basis of the administrative record specified in §§ 10.30(i), 10.33(k), 10.35(h), 10.40(g), and 16.80(a) or the administrative record applicable to any decision or action under the regulations referenced in § 16.1(b), and that additional information or views may not be considered. An interested person who wishes to rely upon information or views not included in the administrative record shall submit them to the Commissioner with a new petition to modify the action under § 10.25(a).
</P>
<P>(g) The Commissioner requests that all petitions for judicial review of a particular matter be filed in a single U.S. District court. If petitions are filed in more than one jurisdiction, the Commissioner will take appropriate action to prevent a multiplicity of suits in various jurisdictions, such as:
</P>
<P>(1) A request for transfer of one or more suits to consolidate separate actions, under 28 U.S.C. 1404(a) or 28 U.S.C. 2112(a);
</P>
<P>(2) A request that actions in all but one jurisdiction be stayed pending the conclusion of one proceeding;
</P>
<P>(3) A request that all but one action be dismissed pending the conclusion of one proceeding, with the suggestion that the other plaintiffs intervene in that one suit; or
</P>
<P>(4) A request that one of the suits be maintained as a class action in behalf of all affected persons.
</P>
<P>(h)(1) For the purpose of 28 U.S.C. 2112(a), a copy of any petition filed in any U.S. Court of Appeals challenging a final action of the Commissioner shall be sent by certified mail, return receipt requested, or by personal delivery to the Chief Counsel of FDA. The petition copy shall be time-stamped by the clerk of the court when the original is filed with the court. The petition copy should be addressed to: Office of the Chief Counsel (GCF-1), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857. The Chief Counsel requests that the purpose of all petitions mailed or delivered to the Office of Chief Counsel to satisfy 28 U.S.C. 2112(a) be clearly identified in a cover letter.
</P>
<P>(2) If the Chief Counsel receives two or more petitions filed in two or more U.S. Courts of Appeals for review of any agency action within 10 days of the effective date of that action for the purpose of judicial review, the Chief Counsel will notify the U.S. Judicial Panel on Multidistrict Litigation of any petitions that were received within the 10-day period, in accordance with the applicable rule of the panel.
</P>
<P>(3) For the purpose of determining whether a petition for review has been received within the 10-day period under paragraph (h)(2) of this section, the petition shall be considered to be received on the date of delivery, if personally delivered. If the delivery is accomplished by mail, the date of receipt shall be the date noted on the return receipt card.
</P>
<P>(i) Upon judicial review of administrative action under this section:
</P>
<P>(1) If a court determines that the administrative record is inadequate to support the action, the Commissioner shall determine whether to proceed with such action. (i) If the Commissioner decides to proceed with the action, the court will be requested to remand the matter to the agency to reopen the administrative proceeding and record, or on the Commissioner's own initiative the administrative proceeding and record may be reopened upon receipt of the court determination. A reopened administrative proceeding will be conducted under the provisions of this part and in accordance with any directions of the court.
</P>
<P>(ii) If the Commissioner concludes that the public interest requires that the action remain in effect pending further administrative proceedings, the court will be requested not to stay the matter in the interim and the Commissioner shall expedite the further administrative proceedings.
</P>
<P>(2) If a court determines that the administrative record is adequate, but the rationale for the action must be further explained:
</P>
<P>(i) The Commissioner shall request either that further explanation be provided in writing directly to the court without further administrative proceedings, or that the administrative proceeding be reopened in accordance with paragraph (i)(1)(i) of this section; and
</P>
<P>(ii) If the Commissioner concludes that the public interest requires that the action remain in effect pending further court or administrative proceedings, the court will be requested not to stay the matter in the interim and the Commissioner shall expedite the further proceedings.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 6886, Feb. 15, 1989; 54 FR 9034, Mar. 3, 1989; 57 FR 17980, Apr. 28, 1992; 65 FR 56477, Sept. 19, 2000; 69 FR 31705, June 4, 2004] 


</CITA>
</DIV8>


<DIV8 N="§ 10.50" NODE="21:1.0.1.1.7.2.98.9" TYPE="SECTION">
<HEAD>§ 10.50   Promulgation of regulations and orders after an opportunity for a formal evidentiary public hearing.</HEAD>
<P>(a) The Commissioner shall promulgate regulations and orders after an opportunity for a formal evidentiary public hearing under part 12 whenever all of the following apply:
</P>
<P>(1) The subject matter of the regulation or order is subject by statute to an opportunity for a formal evidentiary public hearing.
</P>
<P>(2) The person requesting the hearing has a right to an opportunity for a hearing and submits adequate justification for the hearing as required by §§ 12.20 through 12.22 and other applicable provisions in this chapter, e.g., §§ 314.200, 514.200, and 601.7(a).
</P>
<P>(b) The Commissioner may order a formal evidentiary public hearing on any matter whenever it would be in the public interest to do so.
</P>
<P>(c) The provisions of the act, and other laws, that afford a person who would be adversely affected by administrative action an opportunity for a formal evidentiary public hearing as listed below. The list imparts no right to a hearing where the statutory section provides no opportunity for a hearing.
</P>
<P>(1) Section 401 on any action for the amendment or repeal of any definition and standard of identity for any dairy product (including products regulated under parts 131, 133, and 135 of this chapter) or maple sirup (regulated under § 168.140 of this chapter).
</P>
<P>(2) Section 403(j) on regulations for labeling of foods for special dietary uses.
</P>
<P>(3) Section 404(a) on regulations for emergency permit control.
</P>
<P>(4) Section 406 on tolerances for poisonous substances in food.
</P>
<P>(5) Section 409 (c), (d), and (h) on food additive regulations.
</P>
<P>(6) Section 501(b) on tests or methods of assay for drugs described in official compendia.
</P>
<P>(7) [Reserved]
</P>
<P>(8) Section 502(h) on regulations designating requirements for drugs liable to deterioration.
</P>
<P>(9) Section 502(n) on prescription drug advertising regulations.
</P>
<P>(10)-(11) [Reserved]
</P>
<P>(12) Section 512(n)(5) on regulations for animal antibiotic drugs and certification requirements.
</P>
<P>(13) Section 721 (b) and (c) on regulations for color additive listing and certification.
</P>
<P>(14) Section 4(a) of the Fair Packaging and Labeling Act on food, drug, device, and cosmetic labeling.
</P>
<P>(15) Section 5(c) of the Fair Packaging and Labeling Act on additional economic regulations for food, drugs, devices, and cosmetics.
</P>
<P>(16) Section 505 (d) and (e) on new drug applications.
</P>
<P>(17) Section 512 (d), (e) and (m) (3) and (4) on new animal drug applications.
</P>
<P>(18) Section 515(g) on device premarket approval applications and product development protocols.
</P>
<P>(19) Section 351(a) of the Public Health Service Act on a biologics license for a biological product.
</P>
<P>(20) Section 306 on debarment, debarment period and considerations, termination of debarment under section 306(d)(3), suspension, and termination of suspension.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 9034, Mar. 3, 1989; 58 FR 49190, Sept. 22, 1993; 60 FR 38626, July 27, 1995; 63 FR 26697, May 13, 1998; 64 FR 398, Jan. 5, 1999; 64 FR 56448, Oct. 20, 1999; 67 FR 4906, Feb. 1, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 10.55" NODE="21:1.0.1.1.7.2.98.10" TYPE="SECTION">
<HEAD>§ 10.55   Separation of functions; ex parte communications.</HEAD>
<P>(a) This section applies to any matter subject by statute to an opportunity for a formal evidentiary public hearing, as listed in § 10.50(c), and any matter subject to a hearing before a Public Board of Inquiry under part 13.
</P>
<P>(b) In the case of a matter listed in § 10.50(c) (1) through (10) and (12) through (15):
</P>
<P>(1) An interested person may meet or correspond with any FDA representative concerning a matter prior to publication of a notice announcing a formal evidentiary public hearing or a hearing before a Public Board of Inquiry on the matter; the provisions of § 10.65 apply to the meetings and correspondence; and
</P>
<P>(2) Upon publication of a notice announcing a formal evidentiary public hearing or a hearing before a Public Board of Inquiry, the following separation of functions apply:
</P>
<P>(i) The center responsible for the matter is, as a party to the hearing, responsible for all investigative functions and for presentation of the position of the center at the hearing and in any pleading or oral argument before the Commissioner. Representatives of the center may not participate or advise in any decision except as witness or counsel in public proceedings. There is to be no other communication between representatives of the center and representatives of the office of the Commissioner concerning the matter before the decision of the Commissioner. The Commissioner may, however, designate representatives of a center to advise the office of the Commissioner, or designate members of that office to advise a center. The designation will be in writing and filed with the Dockets Management Staff no later than the time specified in paragraph (b)(2) of this section for the application of separation of functions. All members of FDA other than representatives of the involved center (except those specifically designated otherwise) shall be available to advise and participate with the office of the Commissioner in its functions relating to the hearing and the final decision.
</P>
<P>(ii) The Chief Counsel for FDA shall designate members of the office of General Counsel to advise and participate with the center in its functions in the hearing and members who are to advise the office of the Commissioner in its functions related to the hearing and the final decision. The members of the office of General Counsel designated to advise the center may not participate or advise in any decision of the Commissioner except as counsel in public proceedings. The designation is to be in the form of a memorandum filed with the Dockets Management Staff and made a part of the administrative record in the proceeding. There may be no other communication between those members of the office of General Counsel designated to advise the office of the Commissioner and any other persons in the office of General Counsel or in the involved center with respect to the matter prior to the decision of the Commissioner. The Chief Counsel may assign new attorneys to advise either the center or the office of the Commissioner at any stage of the proceedings. The Chief Counsel will ordinarily advise and participate with the office of the Commissioner in its functions relating to the hearing and the final decision.
</P>
<P>(iii) The office of the Commissioner is responsible for the agency review and final decision of the matter, with the advice and participation of anyone in FDA other than representatives of the involved center and those members of the office of General Counsel designated to assist in the center's functions in the hearing.
</P>
<P>(c) In a matter listed in § 10.50(c) (11) and (16) through (19), the provisions relating to separation of functions set forth in §§ 314.200(f), 514.200, and 601.7(a) are applicable before publication of a notice announcing a formal evidentiary public hearing or a hearing before a Public Board of Inquiry. Following publication of the notice of hearing, the rules in paragraph (b)(2) of this section apply.
</P>
<P>(d) Except as provided in paragraph (e) of this section, between the date that separation of functions applies under paragraph (b) or (c) of this section and the date of the Commissioner's decision on the matter, communication concerning the matter involved in the hearing will be restricted as follows:
</P>
<P>(1) No person outside the agency may have an ex parte communication with the presiding officer or any person representing the office of the Commissioner concerning the matter in the hearing. Neither the presiding officer nor any person representing the office of the Commissioner may have any ex parte communication with a person outside the agency concerning the matter in the hearing. All communications are to be public communications, as witness or counsel, under the applicable provisions of this part.
</P>
<P>(2) A participant in the hearing may submit a written communication to the office of the Commissioner with respect to a proposal for settlement. These communications are to be in the form of pleadings, served on all other participants, and filed with the Dockets Management Staff like any other pleading.
</P>
<P>(3) A written communication contrary to this section must be immediately served on all other participants and filed with the Dockets Management Staff by the presiding officer at the hearing, or by the Commissioner, depending on who received the communication. An oral communication contrary to this section must be immediately recorded in a written memorandum and similarly served on all other participants and filed with the Dockets Management Staff. A person, including a representative of a participant in the hearing, who is involved in an oral communication contrary to this section, must, if possible, be made available for cross-examination during the hearing with respect to the substance of that conversation. Rebuttal testimony pertinent to a written or oral communication contrary to this section will be permitted. Cross-examination and rebuttal testimony will be transcribed and filed with the Dockets Management Staff.
</P>
<P>(e) The prohibitions specified in paragraph (d) of this section apply to a person who knows of a notice of hearing in advance of its publication from the time the knowledge is acquired.
</P>
<P>(f) The making of a communication contrary to this section may, consistent with the interests of justice and the policy of the underlying statute, result in a decision adverse to the person knowingly making or causing the making of such a communication.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 50 FR 8994, Mar. 6, 1985; 54 FR 9035, Mar. 3, 1989; 64 FR 398, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 10.60" NODE="21:1.0.1.1.7.2.98.11" TYPE="SECTION">
<HEAD>§ 10.60   Referral by court.</HEAD>
<P>(a) This section applies when a Federal, State, or local court holds in abeyance, or refers to the Commissioner, any matter for an initial administrative determination under § 10.25(c) or § 10.45(b).
</P>
<P>(b) The Commissioner shall promptly agree or decline to accept a court referral. Whenever feasible in light of agency priorities and resources, the Commissioner shall agree to accept a referral and shall proceed to determine the matter referred.
</P>
<P>(c) In reviewing the matter, the Commissioner may use the following procedures:
</P>
<P>(1) Conferences, meetings, discussions, and correspondence under § 10.65.
</P>
<P>(2) A hearing under parts 12, 13, 14, 15, or 16.
</P>
<P>(3) A notice published in the <E T="04">Federal Register</E> requesting information and views.
</P>
<P>(4) Any other public procedure established in other sections of this chapter and expressly applicable to the matter under those provisions.
</P>
<P>(d) If the Commissioner's review of the matter results in a proposed rule, the provisions of § 10.40 or § 10.50 also apply.


</P>
</DIV8>


<DIV8 N="§ 10.65" NODE="21:1.0.1.1.7.2.98.12" TYPE="SECTION">
<HEAD>§ 10.65   Meetings and correspondence.</HEAD>
<P>(a) In addition to public hearings and proceedings established under this part and other sections of this chapter, meetings may be held and correspondence may be exchanged between representatives of FDA and an interested person outside FDA on a matter within the jurisdiction of the laws administered by the Commissioner. Action on meetings and correspondence does not constitute final administrative action subject to judicial review under § 10.45.
</P>
<P>(b) The Commissioner may conclude that it would be in the public interest to hold an open public meeting to discuss a matter (or class of matters) pending before FDA, in which any interested person may participate.
</P>
<P>(1) The Commissioner shall inform the public of the time and place of the meeting and of the matters to be discussed.
</P>
<P>(2) The meeting will be informal, i.e., any interested person may attend and participate in the discussion without prior notice to the agency unless the notice of the meeting specifies otherwise.
</P>
<P>(c) Every person outside the Federal Government may request a private meeting with a representative of FDA in agency offices to discuss a matter. FDA will make reasonable efforts to accommodate such requests.
</P>
<P>(1) The person requesting a meeting may be accompanied by a reasonable number of employees, consultants, or other persons with whom there is a commercial arrangement within the meaning of § 20.81(a) of this chapter. Neither FDA nor any other person may require the attendance of a person who is not an employee of the executive branch of the Federal Government without the agreement of the person requesting the meeting. Any person may attend by mutual consent of the person requesting the meeting and FDA.
</P>
<P>(2) FDA will determine which representatives of the agency will attend the meeting. The person requesting the meeting may request, but not require or preclude, the attendance of a specific FDA employee.
</P>
<P>(3) A person who wishes to attend a private meeting, but who is not invited to attend either by the person requesting the meeting or by FDA, or who otherwise cannot attend the meeting, may request a separate meeting with FDA to discuss the same matter or an additional matter.
</P>
<P>(d) FDA employees have a responsibility to meet with all segments of the public to promote the objectives of the laws administered by the agency. In pursuing this responsibility, the following general policy applies where agency employees are invited by persons outside the Federal Government to attend or participate in meetings outside agency offices as representatives of the agency.
</P>
<P>(1) A person outside the executive branch may invite an agency representative to attend or participate in a meeting outside agency offices. The agency representative is not obligated to attend or participate, but may do so where it is in the public interest and will promote the objectives of the act.
</P>
<P>(2) The agency representative may request that the meeting be open if that would be in the public interest. The agency representative may decline to participate in a meeting held as a private meeting if that will best serve the public interest.
</P>
<P>(3) An agency representative may not knowingly participate in a meeting that is closed on the basis of gender, race, or religion.
</P>
<P>(e) An official transcript, recording, or memorandum summarizing the substance of any meeting described in this section will be prepared by a representative of FDA when the agency determines that such documentation will be useful.
</P>
<P>(f) FDA promptly will file in the appropriate administrative file memoranda of meetings prepared by FDA representatives and all correspondence, including any written summary of a meeting from a participant, that relate to a matter pending before the agency.
</P>
<P>(g) Representatives of FDA may initiate a meeting or correspondence on any matter concerning the laws administered by the Commissioner. Unless otherwise required by law, meetings may be public or private at FDA's discretion.
</P>
<P>(h) A meeting of an advisory committee is subject to the requirements of part 14 of this chapter.
</P>
<CITA TYPE="N">[66 FR 6468, Jan. 22, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 10.70" NODE="21:1.0.1.1.7.2.98.13" TYPE="SECTION">
<HEAD>§ 10.70   Documentation of significant decisions in administrative file.</HEAD>
<P>(a) This section applies to every significant FDA decision on any matter under the laws administered by the Commissioner, whether it is raised formally, for example, by a petition or informally, for example, by correspondence.
</P>
<P>(b) FDA employees responsible for handling a matter are responsible for insuring the completeness of the administrative file relating to it. The file must contain:
</P>
<P>(1) Appropriate documentation of the basis for the decision, including relevant evaluations, reviews, memoranda, letters, opinions of consultants, minutes of meetings, and other pertinent written documents; and
</P>
<P>(2) The recommendations and decisions of individual employees, including supervisory personnel, responsible for handling the matter.
</P>
<P>(i) The recommendations and decisions are to reveal significant controversies or differences of opinion and their resolution.
</P>
<P>(ii) An agency employee working on a matter and, consistent with the prompt completion of other assignments, an agency employee who has worked on a matter may record individual views on that matter in a written memorandum, which is to be placed in the file.
</P>
<P>(c) A written document placed in an administrative file must:
</P>
<P>(1) Relate to the factual, scientific, legal or related issues under consideration;
</P>
<P>(2) Be dated and signed by the author;
</P>
<P>(3) Be directed to the file, to appropriate supervisory personnel, and to other appropriate employees, and show all persons to whom copies were sent;
</P>
<P>(4) Avoid defamatory language, intemperate remarks, undocumented charges, or irrelevant matters (e.g., personnel complaints);
</P>
<P>(5) If it records the views, analyses, recommendations, or decisions of an agency employee in addition to the author, be given to the other employees; and
</P>
<P>(6) Once completed (i.e., typed in final form, dated, and signed) not be altered or removed. Later additions to or revisions of the document must be made in a new document.
</P>
<P>(d) Memoranda or other documents that are prepared by agency employees and are not in the administrative file have no status or effect.
</P>
<P>(e) FDA employees working on a matter have access to the administrative file on that matter, as appropriate for the conduct of their work. FDA employees who have worked on a matter have access to the administrative file on that matter so long as attention to their assignments is not impeded. Reasonable restrictions may be placed upon access to assure proper cataloging and storage of documents, the availability of the file to others, and the completeness of the file for review. 


</P>
</DIV8>


<DIV8 N="§ 10.75" NODE="21:1.0.1.1.7.2.98.14" TYPE="SECTION">
<HEAD>§ 10.75   Internal agency review of decisions.</HEAD>
<P>(a) A decision of an FDA employee, other than the Commissioner, on a matter, is subject to review by the employee's supervisor under the following circumstances:
</P>
<P>(1) At the request of the employee.
</P>
<P>(2) On the initiative of the supervisor.
</P>
<P>(3) At the request of an interested person outside the agency.
</P>
<P>(4) As required by delegations of authority.
</P>
<P>(b)(1) The review will be made by consultation between the employee and the supervisor or by review of the administrative file on the matter, or both. The review will ordinarily follow the established agency channels of supervision or review for that matter.
</P>
<P>(2) A sponsor, applicant, or manufacturer of a drug or device regulated under the act or the Public Health Service Act (42 U.S.C. 262), may request review of a scientific controversy by an appropriate scientific advisory panel as described in section 505(n) of the act, or an advisory committee as described in section 515(g)(2)(B) of the act. The reason(s) for any denial of a request for such review shall be briefly set forth in writing to the requester. Persons who receive a Center denial of their request under this section may submit a request for review of the denial. The request should be sent to the Chief Mediator and Ombudsman.
</P>
<P>(c) An interested person outside the agency may request internal agency review of a decision through the established agency channels of supervision or review. Personal review of these matters by center directors or the office of the Commissioner will occur for any of the following purposes:
</P>
<P>(1) To resolve an issue that cannot be resolved at lower levels within the agency (e.g., between two parts of a center or other component of the agency, between two centers or other components of the agency, or between the agency and an interested person outside the agency).
</P>
<P>(2) To review policy matters requiring the attention of center or agency management.
</P>
<P>(3) In unusual situations requiring an immediate review in the public interest.
</P>
<P>(4) As required by delegations of authority.
</P>
<P>(d) Internal agency review of a decision must be based on the information in the administrative file. If an interested person presents new information not in the file, the matter will be returned to the appropriate lower level in the agency for reevaluation based on the new information.
</P>
<P>(e) Each request by an interested person for review of a decision within the Center for Devices and Radiological Health shall also comply with § 800.75 of this chapter.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 50 FR 8994, Mar. 6, 1985; 63 FR 63982, Nov. 18, 1998; 84 FR 31477, July 2, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 10.80" NODE="21:1.0.1.1.7.2.98.15" TYPE="SECTION">
<HEAD>§ 10.80   Dissemination of draft Federal Register notices and regulations.</HEAD>
<P>(a) A representative of FDA may discuss orally or in writing with an interested person ideas and recommendations for notices or regulations. FDA welcomes assistance in developing ideas for, and in gathering the information to support, notices and regulations.
</P>
<P>(b) (1) Once it is determined that a notice or proposed regulation will be prepared, the general concepts may be discussed by a representative of FDA with an interested person. Details of a draft of a notice or proposed regulation may be discussed with a person outside the executive branch only with the specific permission of the Commissioner. The permission must be in writing and filed with the Dockets Management Staff.
</P>
<P>(2) A draft of a notice or proposed regulation or its preamble, or a portion of either, may be furnished to an interested person outside the executive branch only if it is made available to all interested persons by a notice published in the <E T="04">Federal Register.</E> A draft of a notice or proposed regulation made available in this manner may, without the prior permission of the Commissioner, be discussed with an interested person to clarify and resolve questions raised and concerns expressed about the draft.
</P>
<P>(c) After publication of a notice or proposed regulation in the <E T="04">Federal Register,</E> and before preparation of a draft of the final notice or regulation, a representative of FDA may discuss the proposal with an interested person as provided in paragraph (b)(2) of this section.
</P>
<P>(d) (1) Details of a draft of a final notice or regulation may be discussed with an interested person outside the executive branch only with the specific permission of the Commissioner. The permission must be in writing and filed with the Dockets Management Staff.
</P>
<P>(2) A draft of a final notice or regulation or its preamble, or any portion of either, may be furnished to an interested person outside the executive branch only if it is made available to all interested persons by a notice published in the <E T="04">Federal Register,</E> except as otherwise provided in paragraphs (g) and (j) of this section. A draft of a final notice or regulation made available to an interested person in this manner may, without the prior permission of the Commissioner, be discussed as provided in paragraph (b)(2) of this section.
</P>
<P>(i) The final notice or regulation and its preamble will be prepared solely on the basis of the administrative record.
</P>
<P>(ii) If additional technical information from a person outside the executive branch is necessary to draft the final notice or regulation or its preamble, it will be requested by FDA in general terms and furnished directly to the Dockets Management Staff to be included as part of the administrative record.
</P>
<P>(iii) If direct discussion by FDA of a draft of a final notice or regulation or its preamble is required with a person outside the executive branch, appropriate protective procedures will be undertaken to make certain that a full and impartial administrative record is established. Such procedures may include either:
</P>
<P>(<I>a</I>) The scheduling of an open public meeting under § 10.65(b) at which interested persons may participate in review of and comment on the draft document; or
</P>
<P>(<I>b</I>) The preparation of a tentative final regulation or tentative revised final regulation under § 10.40(f)(6), on which interested persons will be given an additional period of time for oral and written comment.
</P>
<P>(e) After a final regulation is published, an FDA representative may discuss any aspect of it with an interested person.
</P>
<P>(f) In addition to the requirements of this section, the provisions of § 10.55 apply to the promulgation of a regulation subject to § 10.50 and part 12.
</P>
<P>(g) A draft of a final food additive color additive, or new animal drug regulation may be furnished to the petitioner for comment on the technical accuracy of the regulation. Every meeting with a petitioner relating to the draft will be recorded in a written memorandum, and all memoranda and correspondence will be filed with the Dockets Management Staff as part of the administrative record of the regulation under the provisions of § 10.65.


</P>
<P>(h) In accordance with section 534 of the Federal Food, Drug, and Cosmetic Act, the Commissioner shall consult with interested persons and with the Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC) before prescribing any performance standard for an electronic product. Accordingly, the Commissioner shall publish in the <E T="04">Federal Register</E> an announcement when a proposed or final performance standard, including any amendment, is being considered for an electronic product, and any draft of any proposed or final standard will be furnished to an interested person upon request and may be discussed in detail.
</P>
<P>(i) The provisions of § 10.65 apply to meetings and correspondence relating to draft notices and regulations.
</P>
<P>(j) The provisions of this section restricting discussion and disclosure of draft notices and regulations do not apply to situations covered by §§ 20.83 through 20.89.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 64 FR 398, Jan. 5, 1999; 88 FR 16879, Mar. 21, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 10.85" NODE="21:1.0.1.1.7.2.98.16" TYPE="SECTION">
<HEAD>§ 10.85   Advisory opinions.</HEAD>
<P>(a) An interested person may request an advisory opinion from the Commissioner on a matter of general applicability.
</P>
<P>(1) The request will be granted whenever feasible.
</P>
<P>(2) The request may be denied if:
</P>
<P>(i) The request contains incomplete information on which to base an informed advisory opinion;
</P>
<P>(ii) The Commissioner concludes that an advisory opinion cannot reasonably be given on the matter involved;
</P>
<P>(iii) The matter is adequately covered by a prior advisory opinion or a regulation;
</P>
<P>(iv) The request covers a particular product or ingredient or label and does not raise a policy issue of broad applicability; or
</P>
<P>(v) The Commissioner otherwise concludes that an advisory opinion would not be in the public interest.
</P>
<P>(b) A request for an advisory opinion is to be submitted in accordance with § 10.20, is subject to the provisions of § 10.30 (c) through (l), and must be in the following form:
</P>
<EXTRACT>
<FP-DASH>(Date)
</FP-DASH>
<P>Dockets Management Staff, Food and Drug Administration, Department of Health and Human Services, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<HD1>Request for Advisory Opinion
</HD1>
<P>The undersigned submits this request for an advisory opinion of the Commissioner of Food and Drugs with respect to ______ (the general nature of the matter involved).
</P>
<P>A. <I>Issues involved.</I>
</P>
<P>(A concise statement of the issues and questions on which an opinion is requested.)
</P>
<P>B. <I>Statement of facts and law.</I>
</P>
<P>(A full statement of all facts and legal points relevant to the request.)
</P>
<P>The undersigned certifies that, to the best of his/her knowledge and belief, this request includes all data, information, and views relevant to the matter, whether favorable or unfavorable to the position of the undersigned, which is the subject of the request.
</P>
<FP-DASH>(Signature)
</FP-DASH>
<FP-DASH>(Person making request)
</FP-DASH>
<FP-DASH>(Mailing address)
</FP-DASH>
<FP-DASH>(Telephone number)</FP-DASH></EXTRACT>
<P>(c) The Commissioner may respond to an oral or written request to the agency as a request for an advisory opinion, in which case the request will be filed with the Dockets Management Staff and be subject to this section.
</P>
<P>(d) A statement of policy or interpretation made in the following documents, unless subsequently repudiated by the agency or overruled by a court, will constitute an advisory opinion:
</P>
<P>(1) Any portion of a <E T="04">Federal Register</E> notice other than the text of a proposed or final regulation, e.g., a notice to manufacturers or a preamble to a proposed or final regulation.
</P>
<P>(2) Trade Correspondence (T.C. Nos. 1-431 and 1A-8A) issued by FDA between 1938 and 1946.
</P>
<P>(3) Compliance policy guides issued by FDA beginning in 1968 and codified in the Compliance Policy Guides manual.
</P>
<P>(4) Other documents specifically identified as advisory opinions, e.g., advisory opinions on the performance standard for diagnostic X-ray systems, issued before July 1, 1975, and filed in a permanent public file for prior advisory opinions maintained by the Division of Freedom of Information (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov.</I>)
</P>
<P>(e) An advisory opinion represents the formal position of FDA on a matter and except as provided in paragraph (f) of this section, obligates the agency to follow it until it is amended or revoked. The Commissioner may not recommend legal action against a person or product with respect to an action taken in conformity with an advisory opinion which has not been amended or revoked.
</P>
<P>(f) In unusual situations involving an immediate and significant danger to health, the Commissioner may take appropriate civil enforcement action contrary to an advisory opinion before amending or revoking the opinion. This action may be taken only with the approval of the Commissioner, who may not delegate this function. Appropriate amendment or revocation of the advisory opinion involved will be expedited.
</P>
<P>(g) An advisory opinion may be amended or revoked at any time after it has been issued. Notice of amendment or revocation will be given in the same manner as notice of the advisory opinion was originally given or in the <E T="04">Federal Register,</E> and will be placed on public display as part of the file on the matter in the office of the Dockets Management Staff. The Dockets Management Staff shall maintain a separate chronological index of all advisory opinions filed. The index will specify the date of the request for the advisory opinion, the date of the opinion, and identification of the appropriate file.
</P>
<P>(h) Action undertaken or completed in conformity with an advisory opinion which has subsequently been amended or revoked is acceptable to FDA unless the Commissioner determines that substantial public interest considerations preclude continued acceptance. Whenever possible, an amended or revoked advisory opinion will state when action previously undertaken or completed does not remain acceptable, and any transition period that may be applicable.
</P>
<P>(i) An interested person may submit written comments on an advisory opinion or modified advisory opinion. Four copies of any comments are to be sent to the Dockets Management Staff for inclusion in the public file on the advisory opinion. Individuals may submit only one copy. Comments will be considered in determining whether further modification of an advisory opinion is warranted.
</P>
<P>(j) An advisory opinion may be used in administrative or court proceedings to illustrate acceptable and unacceptable procedures or standards, but not as a legal requirement.
</P>
<P>(k) A statement made or advice provided by an FDA employee constitutes an advisory opinion only if it is issued in writing under this section. A statement or advice given by an FDA employee orally, or given in writing but not under this section or § 10.90, is an informal communication that represents the best judgment of that employee at that time but does not constitute an advisory opinion, does not necessarily represent the formal position of FDA, and does not bind or otherwise obligate or commit the agency to the views expressed.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 59 FR 14364, Mar. 28, 1994; 65 FR 56477, Sept. 19, 2000; 76 FR 31469, June 1, 2011; 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 10.90" NODE="21:1.0.1.1.7.2.98.17" TYPE="SECTION">
<HEAD>§ 10.90   Food and Drug Administration regulations, recommendations, and agreements.</HEAD>
<P>(a) <I>Regulations.</I> FDA regulations are issued in the <E T="04">Federal Register</E> under § 10.40 or § 10.50 and codified in the Code of Federal Regulations. Regulations may contain provisions that will be enforced as legal requirements, or which are intended only as guidance documents and recommendations, or both. The dissemination of draft notices and regulations is subject to § 10.80.
</P>
<P>(b) [Reserved] 
</P>
<P>(c) <I>Recommendations.</I> In addition to the guidance documents subject to § 10.115, FDA often formulates and disseminates recommendations about matters which are authorized by, but do not involve direct regulatory action under, the laws administered by the Commissioner, e.g., model State and local ordinances, or personnel practices for reducing radiation exposure, issued under 42 U.S.C. 243 and 21 U.S.C. 360ii. These recommendations may, in the discretion of the Commissioner, be handled under the procedures established in § 10.115, except that the recommendations will be included in a separate public file of recommendations established by the Dockets Management Staff and will be separated from the guidance documents in the notice of availability published in the <E T="04">Federal Register,</E> or be published in the <E T="04">Federal Register</E> as regulations under paragraph (a) of this section.
</P>
<P>(d) <I>Agreements.</I> Formal agreements, memoranda of understanding, or other similar written documents executed by FDA and another person will be included in the public file on agreements established by the Division of Freedom of Information  (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>) under § 20.108. A document not included in the public file is deemed to be rescinded and has no force or effect whatever.
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 65 FR 56477, Sept. 19, 2000; 75 FR 16346, Apr. 1, 2010; 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 10.95" NODE="21:1.0.1.1.7.2.98.18" TYPE="SECTION">
<HEAD>§ 10.95   Participation in outside standard-setting activities.</HEAD>
<P>(a) <I>General.</I> This section applies to participation by FDA employees in standard-setting activities outside the agency. Standard-setting activities include matters such as the development of performance characteristics, testing methodology, manufacturing practices, product standards, scientific protocols, compliance criteria, ingredient specifications, labeling, or other technical or policy criteria. FDA encourages employee participation in outside standard-setting activities that are in the public interest.
</P>
<P>(b) <I>Standard-setting activities by other Federal Government agencies.</I> (1) An FDA employee may participate in these activities after approval of the activity under procedures specified in the current agency Staff Manual Guide.
</P>
<P>(2) Approval forms and all pertinent background information describing the activity will be included in the public file on standard-setting activities established by the Division of Freedom of Information (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>).
</P>
<P>(3) If a member of the public is invited by FDA to present views to, or to accompany, the FDA employee at a meeting, the invitations will be extended to a representative sampling of the public, including consumer groups, industry associations, professional societies, and academic institutions.
</P>
<P>(4) An FDA employee appointed as the liaison representative to an activity shall refer all requests for information about or participation in the activity to the group or organization responsible for the activity.
</P>
<P>(c) <I>Standard-setting activities by State and local government agencies and by United Nations organizations and other international organizations and foreign governments pursuant to treaty.</I> (1) An FDA employee may participate in these activities after approval of the activity under procedures specified in the current agency Staff Manual Guide.
</P>
<P>(2) Approval forms and all pertinent background information describing the activity will be included in the public file on standard-setting activities established by the Division of Freedom of Information (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>).
</P>
<P>(3) The availability for public disclosure of records relating to the activity will be governed by part 20.
</P>
<P>(4) If a member of the public is invited by FDA to present views to, or to accompany, the FDA employee at a meeting, the invitation will be extended to a representative sampling of the public, including consumer groups, industry associations, professional societies, and academic institutions.
</P>
<P>(5) An FDA employee appointed as the liaison representative to an activity shall refer all requests for information about or participation in the activity to the group or organization responsible for the activity.
</P>
<P>(d) <I>Standard-setting activities by private groups and organizations.</I> (1) An FDA employee may engage in these activities after approval of the activity under procedures specified in the current agency Staff Manual Guide. A request for official participation must be made by the group or organization in writing, must describe the scope of the activity, and must demonstrate that the minimum standards set out in paragraph (d)(5) of this section are met. Except as provided in paragraph (d)(7) of this section, a request that is granted will be the subject of a letter from the Commissioner or the center director to the organization stating—
</P>
<P>(i) Whether participation by the individual will be as a voting or nonvoting liaison representative;
</P>
<P>(ii) That participation by the individual does not connote FDA agreement with, or endorsement of, any decisions reached; and
</P>
<P>(iii) That participation by the individual precludes service as the deciding official on the standard involved if it should later come before FDA. The deciding official is the person who signs a document ruling upon the standard.
</P>
<P>(2) The letter requesting official FDA participation, the approval form, and the Commissioner's or center director's letter, together with all pertinent background information describing the activities involved, will be included in the public file on standard-setting activities established by the Division of Freedom of Information (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>).
</P>
<P>(3) The availability for public disclosure of records relating to the activities will be governed by part 20.
</P>
<P>(4) An FDA employee appointed as the liaison representative to an activity shall refer all requests for information about or participation in the activity to the group or organization responsible for the activity.
</P>
<P>(5) The following minimum standards apply to an outside private standard-setting activity in which FDA employees participate:
</P>
<P>(i) The activity will be based upon consideration of sound scientific and technological information, will permit revision on the basis of new information, and will be designed to protect the public against unsafe, ineffective, or deceptive products or practices.
</P>
<P>(ii) The activity and resulting standards will not be designed for the economic benefit of any company, group, or organization, will not be used for such antitrust violations as fixing prices or hindering competition, and will not involve establishment of certification or specific approval of individual products or services.
</P>
<P>(iii) The group or organization responsible for the standard-setting activity must have a procedure by which an interested person will have an opportunity to provide information and views on the activity and standards involved, without the payment of fees, and the information and views will be considered. How this is accomplished, including whether the presentation will be in person or in writing, will be decided by the group or organization responsible for the activity.
</P>
<P>(6) Membership of an FDA employee in an organization that also conducts a standard-setting activity does not invoke the provisions of this section unless the employee participates in the standard-setting activity. Participation in a standard-setting activity is subject to this section.
</P>
<P>(7) The Commissioner may determine in writing that, because direct involvement by FDA in a particular standard-setting activity is in the public interest and will promote the objectives of the act and the agency, the participation is exempt from the requirements of paragraph (d)(1) (ii) and/or (iii) of this section. This determination will be included in the public file on standard-setting activities established by the Division of Freedom of Information  (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>) and in any relevant administrative file. The activity may include the establishment and validation of analytical methods for regulatory use, drafting uniform laws and regulations, and the development of recommendations concerning public health and preventive medicine practices by national and international organizations.
</P>
<P>(8) Because of the close daily cooperation between FDA and the associations of State and local government officials listed below in this paragraph, and the large number of agency employees who are members of or work with these associations, participation in the activities of these associations is exempt from paragraphs (d)(1) through (7) of this section, except that a list of the committees and other groups of these associations will be included in the public file on standard-setting activities established by the Division of Freedom of Information (ELEM-1029)” and adding in its place “(the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>).
</P>
<P>(i) American Association of Food Hygiene Veterinarians (AAFHV).
</P>
<P>(ii) American Public Health Association (APHA).
</P>
<P>(iii) Association of American Feed Control Officials, Inc. (AAFCO).
</P>
<P>(iv) Association of Food and Drug Officials (AFDO).
</P>
<P>(v) AOAC INTERNATIONAL (AOAC).
</P>
<P>(vi) Association of State and Territorial Health Officials (ASTHO).
</P>
<P>(vii) Conference for Food Protection (CFP).
</P>
<P>(viii) Conference of State Health and Environmental Managers (COSHEM).
</P>
<P>(ix) Conference of Radiation Control Program Directors (CRCPD).
</P>
<P>(x) International Association of Milk, Food, and Environmental Sanitation, Inc. (IAMFES).
</P>
<P>(xi) Interstate Shellfish Sanitation Conference (ISSC).
</P>
<P>(xii) National Association of Boards of Pharmacy (NABP).
</P>
<P>(xiii) National Association of Departments of Agriculture (NADA).
</P>
<P>(xiv) National Conference on Interstate Milk Shipments (NCIMS).
</P>
<P>(xv) National Conference of Local Environmental Health Administrators (NCLEHA).
</P>
<P>(xvi) National Conference on Weights and Measures (NCWW).
</P>
<P>(xvii) National Environmental Health Association (NEHA).
</P>
<P>(xviii) National Society of Professional Sanitarians (NSPS).
</P>
<CITA TYPE="N">[44 FR 22323, Apr. 13, 1979, as amended at 46 FR 8455, Jan. 27, 1981; 52 FR 35064, Sept. 17, 1987; 54 FR 9035, Mar. 3, 1989; 70 FR 40880, July 15, 2005; 70 FR 67651, Nov. 8, 2005; 76 FR 31469, June 1, 2011; 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 10.100" NODE="21:1.0.1.1.7.2.98.19" TYPE="SECTION">
<HEAD>§ 10.100   Public calendar.</HEAD>
<P>(a) <I>Public calendar.</I> A public calendar will be prepared and made publicly available by FDA each week showing, to the extent feasible, significant events of the previous week, including significant meetings with persons outside the executive branch, that involve the representatives of FDA designated under paragraph (c) of this section.
</P>
<P>(1) Public calendar entries will include:
</P>
<P>(i) Significant meetings with members of the judiciary, representatives of Congress, or staffs of congressional committees when the meeting relates to a pending court case, administrative hearing, or other regulatory action or decision;
</P>
<P>(ii) Significant meetings, conferences, seminars, and speeches; and
</P>
<P>(iii) Social events sponsored by the regulated industry.
</P>
<P>(2) The public calendar will not include reports of meetings that would prejudice law enforcement activities (e.g., a meeting with an informant) or invade privacy (e.g., a meeting with a candidate for possible employment at FDA), meetings with members of the press, or meetings with onsite contractors.
</P>
<P>(b) <I>Calendar entries.</I> The calendar will specify for each entry the date, person(s), and subject matter involved. If a large number of persons are in attendance, the name of each individual need not be specified. When more than one FDA representative is in attendance, the most senior agency official will report the meeting on the public calendar.
</P>
<P>(c) <I>Affected persons.</I> The following FDA representatives are subject to the requirements of this section:
</P>
<P>(1) Commissioner of Food and Drugs.
</P>
<P>(2) Senior Associate Commissioners.
</P>
<P>(3) Deputy Commissioners.
</P>
<P>(4) Associate Commissioner for Regulatory Affairs.
</P>
<P>(5) Center Directors.
</P>
<P>(6) Chief Counsel for the Food and Drug Administration.
</P>
<P>(d) <I>Public display.</I> The public calendar will be placed on public display at the following locations:
</P>
<P>(1) Dockets Management Staff.
</P>
<P>(2) Office of the Associate Commissioner for Public Affairs.
</P>
<P>(3) The FDA home page, to the extent feasible.
</P>
<CITA TYPE="N">[66 FR 6468, Jan. 22, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 10.105" NODE="21:1.0.1.1.7.2.98.20" TYPE="SECTION">
<HEAD>§ 10.105   Representation by an organization.</HEAD>
<P>(a) An organization may represent its members by filing petitions, comments, and objections, and otherwise participating in an administrative proceeding subject to this part.
</P>
<P>(b) A petition, comment, objection, or other representation by an organization will not abridge the right of a member to take individual action of a similar type, in the member's own name.
</P>
<P>(c) It is requested that each organization participating in FDA administrative proceedings file annually with the Dockets Management Staff a current list of all of the members of the organization.
</P>
<P>(d) The filing by an organization of an objection or request for hearing under §§ 12.20 through 12.22 does not provide a member a legal right with respect to the objection or request for hearing that the member may individually exercise. A member of an organization wishing to file an objection or request for hearing must do so individually.
</P>
<P>(e) In a court proceeding in which an organization participates, the Commissioner will take appropriate legal measures to have the case brought or considered as a class action or otherwise as binding upon all members of the organization except those specifically excluded by name. Regardless of whether the case is brought or considered as a class action or as otherwise binding upon all members of the organization except those specifically excluded by name, the Commissioner will take the position in any subsequent suit involving the same issues and a member of the organization that the issues are precluded from further litigation by the member under the doctrines of collateral estoppel or res judicata.


</P>
</DIV8>


<DIV8 N="§ 10.110" NODE="21:1.0.1.1.7.2.98.21" TYPE="SECTION">
<HEAD>§ 10.110   Settlement proposals.</HEAD>
<P>At any time in the course of a proceeding subject to this part, a person may propose settlement of the issues involved. A participant in a proceeding will have an opportunity to consider a proposed settlement. Unaccepted proposals of settlement and related matters, e.g., proposed stipulations not agreed to, will not be admissible in evidence in an FDA administrative proceeding. FDA will oppose the admission in evidence of settlement information in a court proceeding or in another administrative proceeding.


</P>
</DIV8>


<DIV8 N="§ 10.115" NODE="21:1.0.1.1.7.2.98.22" TYPE="SECTION">
<HEAD>§ 10.115   Good guidance practices.</HEAD>
<P>(a) <I>What are good guidance practices?</I> Good guidance practices (GGP's) are FDA's policies and procedures for developing, issuing, and using guidance documents.
</P>
<P>(b) <I>What is a guidance document?</I> (1) Guidance documents are documents prepared for FDA staff, applicants/sponsors, and the public that describe the agency's interpretation of or policy on a regulatory issue.
</P>
<P>(2) Guidance documents include, but are not limited to, documents that relate to: The design, production, labeling, promotion, manufacturing, and testing of regulated products; the processing, content, and evaluation or approval of submissions; and inspection and enforcement policies.
</P>
<P>(3) Guidance documents do not include: Documents relating to internal FDA procedures, agency reports, general information documents provided to consumers or health professionals, speeches, journal articles and editorials, media interviews, press materials, warning letters, memoranda of understanding, or other communications directed to individual persons or firms.
</P>
<P>(c) <I>What other terms have a special meaning?</I> (1) “Level 1 guidance documents” include guidance documents that:
</P>
<P>(i) Set forth initial interpretations of statutory or regulatory requirements;
</P>
<P>(ii) Set forth changes in interpretation or policy that are of more than a minor nature;
</P>
<P>(iii) Include complex scientific issues; or
</P>
<P>(iv) Cover highly controversial issues.
</P>
<P>(2) “Level 2 guidance documents” are guidance documents that set forth existing practices or minor changes in interpretation or policy. Level 2 guidance documents include all guidance documents that are not classified as Level 1.
</P>
<P>(3) “You” refers to all affected parties outside of FDA.
</P>
<P>(d) <I>Are you or FDA required to follow a guidance document?</I> (1) No. Guidance documents do not establish legally enforceable rights or responsibilities. They do not legally bind the public or FDA.
</P>
<P>(2) You may choose to use an approach other than the one set forth in a guidance document. However, your alternative approach must comply with the relevant statutes and regulations. FDA is willing to discuss an alternative approach with you to ensure that it complies with the relevant statutes and regulations.
</P>
<P>(3) Although guidance documents do not legally bind FDA, they represent the agency's current thinking. Therefore, FDA employees may depart from guidance documents only with appropriate justification and supervisory concurrence.
</P>
<P>(e) <I>Can FDA use means other than a guidance document to communicate new agency policy or a new regulatory approach to a broad public audience?</I> The agency may not use documents or other means of communication that are excluded from the definition of guidance document to informally communicate new or different regulatory expectations to a broad public audience for the first time. These GGP's must be followed whenever regulatory expectations that are not readily apparent from the statute or regulations are first communicated to a broad public audience.
</P>
<P>(f) <I>How can you participate in the development and issuance of guidance documents?</I> (1) You can provide input on guidance documents that FDA is developing under the procedures described in paragraph (g) of this section.
</P>
<P>(2) You can suggest areas for guidance document development. Your suggestions should address why a guidance document is necessary.
</P>
<P>(3) You can submit drafts of proposed guidance documents for FDA to consider. When you do so, you should mark the document “Guidance Document Submission” and submit it to Dockets Management Staff (HFA-305), 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. If you wish to submit the draft of a proposed guidance document electronically, submit it through <I>https://www.regulations.gov</I> at Docket No. FDA-2013-S-0610. It is only necessary to submit one copy.
</P>
<P>(4) You can, at any time, suggest that FDA revise or withdraw an already existing guidance document. Your suggestion should address why the guidance document should be revised or withdrawn and, if applicable, how it should be revised.
</P>
<P>(5) Once a year, FDA will publish, both in the <E T="04">Federal Register</E> and on the Internet, a list of possible topics for future guidance document development or revision during the next year. You can comment on this list (e.g., by suggesting alternatives or making recommendations on the topics that FDA is considering).
</P>
<P>(6) To participate in the development and issuance of guidance documents through one of the mechanisms described in paragraphs (f)(1), (f)(2), or (f)(4) of this section, you should contact the center or office that is responsible for the regulatory activity covered by the guidance document.
</P>
<P>(7) If FDA agrees to draft or revise a guidance document, under a suggestion made under paragraphs (f)(1), (f)(2), (f)(3) or (f)(4) of this section, you can participate in the development of that guidance document under the procedures described in paragraph (g) of this section.
</P>
<P>(g) <I>What are FDA's procedures for developing and issuing guidance documents?</I> (1) FDA's procedures for the development and issuance of Level 1 guidance documents are as follows:
</P>
<P>(i) Before FDA prepares a draft of a Level 1 guidance document, FDA can seek or accept early input from individuals or groups outside the agency. For example, FDA can do this by participating in or holding public meetings and workshops.
</P>
<P>(ii) After FDA prepares a draft of a Level 1 guidance document, FDA will:
</P>
<P>(A) Publish a notice in the <E T="04">Federal Register</E> announcing that the draft guidance document is available;
</P>
<P>(B) Post the draft guidance document on the Internet and make it available in hard copy; and
</P>
<P>(C) Invite your comment on the draft guidance document. Paragraph (h) of this section tells you how to submit your comments.
</P>
<P>(iii) After FDA prepares a draft of a Level 1 guidance document, FDA also can:
</P>
<P>(A) Hold public meetings or workshops; or
</P>
<P>(B) Present the draft guidance document to an advisory committee for review.
</P>
<P>(iv) After providing an opportunity for public comment on a Level 1 guidance document, FDA will:
</P>
<P>(A) Review any comments received and prepare the final version of the guidance document that incorporates suggested changes, when appropriate;
</P>
<P>(B) Publish a notice in the <E T="04">Federal Register</E> announcing that the guidance document is available;
</P>
<P>(C) Post the guidance document on the Internet and make it available in hard copy; and
</P>
<P>(D) Implement the guidance document.
</P>
<P>(v) After providing an opportunity for comment, FDA may decide that it should issue another draft of the guidance document. In this case, FDA will follow the steps in paragraphs (g)(1)(ii), (g)(1)(iii), and (g)(1)(iv) of this section.
</P>
<P>(2) FDA will not seek your comment before it implements a Level 1 guidance document if the agency determines that prior public participation is not feasible or appropriate.
</P>
<P>(3) FDA will use the following procedures for developing and issuing Level 1 guidance documents under the circumstances described in paragraph (g)(2) of this section:
</P>
<P>(i) After FDA prepares a guidance document, FDA will:
</P>
<P>(A) Publish a notice in the <E T="04">Federal Register</E> announcing that the guidance document is available;
</P>
<P>(B) Post the guidance document on the Internet and make it available in hard copy;
</P>
<P>(C) Immediately implement the guidance document; and
</P>
<P>(D) Invite your comment when it issues or publishes the guidance document. Paragraph (h) of this section tells you how to submit your comments.
</P>
<P>(ii) If FDA receives comments on the guidance document, FDA will review those comments and revise the guidance document when appropriate.
</P>
<P>(4) FDA will use the following procedures for developing and issuing Level 2 guidance documents:
</P>
<P>(i) After it prepares a guidance document, FDA will:
</P>
<P>(A) Post the guidance document on the Internet and make it available in hard copy;
</P>
<P>(B) Immediately implement the guidance document, unless FDA indicates otherwise when the document is made available; and
</P>
<P>(C) Invite your comment on the Level 2 guidance document. Paragraph (h) of this section tells you how to submit your comments.
</P>
<P>(ii) If FDA receives comments on the guidance document, FDA will review those comments and revise the document when appropriate. If a version is revised, the new version will be placed on the Internet.
</P>
<P>(5) You can comment on any guidance document at any time. Paragraph (h) of this section tells you how to submit your comments. FDA will revise guidance documents in response to your comments when appropriate.
</P>
<P>(h) <I>How should you submit comments on a guidance document?</I> (1) If you choose to submit comments on any guidance document under paragraph (g) of this section, you must send them to the Dockets Management Staff (HFA-305), 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P>(2) Comments should identify the docket number on the guidance document, if such a docket number exists. For documents without a docket number, the title of the guidance document should be included.
</P>
<P>(3) Comments will be available to the public in accordance with FDA's regulations on submission of documents to the Dockets Management Staff specified in § 10.20(j).
</P>
<P>(i) <I>What standard elements must FDA include in a guidance document?</I> (1) A guidance document must:
</P>
<P>(i) Include the term “guidance,”
</P>
<P>(ii) Identify the center(s) or office(s) issuing the document,
</P>
<P>(iii) Identify the activity to which and the people to whom the document applies,
</P>
<P>(iv) Prominently display a statement of the document's nonbinding effect,
</P>
<P>(v) Include the date of issuance,
</P>
<P>(vi) Note if it is a revision to a previously issued guidance and identify the document that it replaces, and
</P>
<P>(vii) Contain the word “draft” if the document is a draft guidance.
</P>
<P>(2) Guidance documents must not include mandatory language such as “shall,” “must,” “required,” or “requirement,” unless FDA is using these words to describe a statutory or regulatory requirement.
</P>
<P>(3) When issuing draft guidance documents that are the product of international negotiations (e.g., guidances resulting from the International Conference on Harmonisation), FDA need not apply paragraphs (i)(1) and (i)(2) of this section. However, any final guidance document issued according to this provision must contain the elements in paragraphs (i)(1) and (i)(2) of this section.
</P>
<P>(j) <I>Who, within FDA, can approve issuance of guidance documents?</I> Each center and office must have written procedures for the approval of guidance documents. Those procedures must ensure that issuance of all documents is approved by appropriate senior FDA officials.
</P>
<P>(k) <I>How will FDA review and revise existing guidance documents?</I> (1) The agency will periodically review existing guidance documents to determine whether they need to be changed or withdrawn.
</P>
<P>(2) When significant changes are made to the statute or regulations, the agency will review and, if appropriate, revise guidance documents relating to that changed statute or regulation.
</P>
<P>(3) As discussed in paragraph (f)(3) of this section, you may at any time suggest that FDA revise a guidance document.
</P>
<P>(l) <I>How will FDA ensure that FDA staff are following GGP's?</I> (1) All current and new FDA employees involved in the development, issuance, or application of guidance documents will be trained regarding the agency's GGP's.
</P>
<P>(2) FDA centers and offices will monitor the development and issuance of guidance documents to ensure that GGP's are being followed.
</P>
<P>(m) <I>How can you get copies of FDA's guidance documents?</I> FDA will make copies available in hard copy and, as feasible, through the Internet.
</P>
<P>(n) <I>How will FDA keep you informed of the guidance documents that are available?</I> (1) FDA will maintain on the Internet a current list of all guidance documents. New documents will be added to this list within 30 days of issuance.
</P>
<P>(2) Once a year, FDA will publish in the <E T="04">Federal Register</E> its comprehensive list of guidance documents. The comprehensive list will identify documents that have been added to the list or withdrawn from the list since the previous comprehensive list.
</P>
<P>(3) FDA's guidance document lists will include the name of the guidance document, issuance and revision dates, and information on how to obtain copies of the document.
</P>
<P>(o) <I>What can you do if you believe that someone at FDA is not following these GGP's?</I> If you believe that someone at FDA did not follow the procedures in this section or that someone at FDA treated a guidance document as a binding requirement, you should contact that person's supervisor in the center or office that issued the guidance document. If the issue cannot be resolved, you should contact the next highest supervisor. You can also contact the center or office ombudsman for assistance in resolving the issue. If you are unable to resolve the issue at the center or office level or if you feel that you are not making progress by going through the chain of command, you may ask the Office of the Chief Mediator and Ombudsman to become involved.
</P>
<CITA TYPE="N">[65 FR 56477, Sept. 19, 2000, as amended at 83 FR 13416, Mar. 29, 2018]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.7.3" TYPE="SUBPART">
<HEAD>Subpart C—Electronic Media Coverage of Public Administrative Proceedings; Guideline on Policy and Procedures</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>49 FR 14726, Apr. 13, 1984, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 10.200" NODE="21:1.0.1.1.7.3.98.1" TYPE="SECTION">
<HEAD>§ 10.200   Scope.</HEAD>
<P>This guideline describes FDA's policy and procedures applicable to electronic media coverage of agency public administrative proceedings. It is a guideline intended to clarify and explain FDA's policy on the presence and operation of electronic recording equipment at such proceedings and to assure uniform and consistent application of practices and procedures throughout the agency.


</P>
</DIV8>


<DIV8 N="§ 10.203" NODE="21:1.0.1.1.7.3.98.2" TYPE="SECTION">
<HEAD>§ 10.203   Definitions.</HEAD>
<P>(a) <I>Public administrative proceeding</I> as used in this guideline means any FDA proceeding which the public has a right to attend. This includes a formal evidentiary public hearing as set forth in part 12, a public hearing before a Public Board of Inquiry as set forth in part 13, a public hearing before a Public Advisory Committee as set forth in part 14, a public hearing before the Commissioner as set forth in part 15, a regulatory hearing before FDA as set forth in part 16, consumer exchange meetings, and Commissioner's public meetings with health professionals.
</P>
<P>(b) <I>Advance notice</I> as used in this guideline means written or telephone notification to FDA's Office of Public Affairs (Press Relations Staff) of intent to electronically record an agency public administrative proceeding.
</P>
<P>(c) <I>Electronic recording</I> as used in this guideline means any visual or audio recording made by videotape recording equipment or moving film camera, and/or other electronic recording equipment.
</P>
<CITA TYPE="N">[49 FR 14726, Apr. 13, 1984, as amended at 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 10.204" NODE="21:1.0.1.1.7.3.98.3" TYPE="SECTION">
<HEAD>§ 10.204   General.</HEAD>
<P>(a) FDA has for many years willingly committed itself to a policy of openness. In many instances FDA has sought to make the open portions of agency public administrative proceedings more accessible to public participation. Similarly, FDA has sought, wherever possible, to allow full written media access to its proceedings, so that members of the press would have the opportunity to provide first-hand reports. However, because electronic media coverage presents certain difficulties that are easier to resolve with advance notice to the agency and all participants, FDA believes that codification of its policy will facilitate and further increase media access to its public administrative proceedings. The agency intends to refer to this guideline when notices of hearing, or individual advisory committee meetings, are published in the <E T="04">Federal Register.</E> Thus, all parties to a proceeding will be on notice that the proceeding may be recorded electronically and any person interested in videotaping or otherwise recording the proceeding will be notified that there are established procedures to be followed.
</P>
<P>(b) The designated presiding officer of a public administrative proceeding retains the existing discretionary authority set forth in specific regulations pertaining to each type of administrative proceeding to regulate the conduct of the proceeding over which he or she presides. The responsibilities of the presiding officer, established elsewhere in parts 10 through 16, include an obligation to be concerned with the timely conduct of a hearing, the limited availability of certain witnesses, and reducing disruptions to the proceeding which may occur. Each proceeding varies, and the presiding officer cannot anticipate all that might occur. Discretionary authority to regulate conduct at a proceeding has traditionally been granted to presiding officers to enable them to fulfill their responsibility to maintain a fair and orderly hearing conducted in an expeditious manner.
</P>
<P>(c) This guideline provides the presiding officer with a degree of flexibility in that it sets forth the agency's policy as well as the procedures that presiding officers should ordinarily follow, but from which they may depart in particular situations if necessary, subject to the presumption of openness of public proceedings to electronic media coverage. The presiding officer's discretion to establish additional procedures or to limit electronic coverage is to be exercised only in the unusual circumstances defined in this guideline. Even though a presiding officer may establish additional procedures or limits as may be required in a particular situation, he or she will be guided by the policy expressed in this guideline in establishing these conditions. The presiding officer may also be less restrictive, taking into account such factors as the duration of a hearing and the design of the room.
</P>
<P>(d) If a portion or all of a proceeding is closed to the public because material is to be discussed that is not disclosable to the public under applicable laws, the proceeding also will be closed to electronic media coverage.
</P>
<P>(e) The agency requests advance notice of intent to record a proceeding electronically to facilitate the orderly conduct of the proceeding. Knowledge of anticipated media coverage will allow the presiding officer to make any special arrangements required by the circumstances of the proceeding. The agency believes that this guideline establishes sufficiently specific criteria to promote uniformity.
</P>
<P>(f) The agency would like to allow all interested media representatives to videotape a proceeding in which they have an interest. However, should space limitations preclude a multitude of cameras, the presiding officer may require pool sharing. In such a case, pool sharing arrangements of the resulting videotape should be made between those allowed to film and those who were excluded. Arrangements for who is designated to present the pool and a method of distributing the resulting film or tape may be determined by the established networks' pooling system. However, the agency has a strong commitment to ensuring that media representatives other than the major networks also be able to obtain a copy of the tape at cost. FDA is concerned that if the network pool representative wishes to record only a short portion of a proceeding, but an excluded party wishes to record the entire proceeding, confusion will result. The agency expects the interested media representatives to negotiate a suitable agreement among themselves before commencement of the proceeding. For example, the network pool representatives might agree to record a portion of the proceeding up to a break in the proceeding, at which time, while the network representative is disassembling equipment, another media representative might set up to continue recording. If an agreement cannot be reached before the proceeding, the agency will use the time of receipt of any advance notice to determine the representation for each category of media, e.g., one network reporter, one independent reporter. The agency recommends that parties intending to videotape provide as much advance notice as possible, so that the agency may best respond to the needs of the electronic media.
</P>
<P>(g) To ensure the timely conduct of agency hearings and to prevent disruptions, equipment is to be stationary during a proceeding and should be set up and taken down when the proceeding is not in progress. As noted previously, the presiding officer may, at his or her discretion, be less restrictive if appropriate.
</P>
<P>(h) The agency recognizes that electronic media representatives may desire only short footage of a proceeding, a facsimile of the proceeding, and/or interview opportunities and may be unnecessarily restricted by requirements for setting up before a proceeding and then waiting until a break in the proceeding before being permitted to take down their equipment. To accommodate this possibility, FDA's Press Relations Staff will attempt to make arrangements to respond to such needs by, for example, requesting that the presiding officer provide a break shortly after commencement of the proceeding to permit take down of equipment.
</P>
<P>(i) The agency is making a full commitment to allowing, whenever possible, electronic coverage of its public administrative proceedings subject to the limited restrictions established in this guideline.


</P>
</DIV8>


<DIV8 N="§ 10.205" NODE="21:1.0.1.1.7.3.98.4" TYPE="SECTION">
<HEAD>§ 10.205   Electronic media coverage of public administrative proceedings.</HEAD>
<P>(a) A person may record electronically any open public administrative proceeding, subject to the procedures specified in this guideline. The procedures include a presumption that agency public proceedings are open to the electronic media. Whenever possible, FDA will permit all interested persons access to record agency public administrative proceedings. Restrictions other than those listed in § 10.206 will be imposed only under exceptional circumstances.
</P>
<P>(b) A videotape recording of an FDA public administrative proceeding is not an official record of the proceeding. The only official record is the written transcript of the proceeding, which is taken by the official reporter.


</P>
</DIV8>


<DIV8 N="§ 10.206" NODE="21:1.0.1.1.7.3.98.5" TYPE="SECTION">
<HEAD>§ 10.206   Procedures for electronic media coverage of agency public administrative proceedings.</HEAD>
<P>(a) To facilitate the agency's response to media needs, a person intending to videotape an FDA public administrative proceeding should, whenever possible, provide advance notice to the Press Relations Staff (HFI-20), Office of Public Affairs, Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857, in writing or by telephone (telephone 301-443-4177), at least 48 hours in advance of the proceeding. The Press Relations Staff will inform the presiding officer that the proceeding will be attended by representatives of the electronic media, and ascertain whether any special provisions in addition to those set forth in this subpart are required by the presiding officer. If so, the Press Relations Staff will function as a liaison between the presiding officer and the person intending to record the proceeding in facilitating any procedures in addition to those outlined in this subpart. The presiding officer will not deny access for failure to provide a 48-hour advance notice. Any advance notice may describe the intended length of recording if known, the amount and type of equipment to be used, and any special needs such as interviews.
</P>
<P>(b) Cameras should be completely set up before a proceeding is scheduled to begin or during a break in the proceeding and should remain standing in the area designated for electronic media equipment. Cameras may be taken down only during breaks or after the hearing is over. Roving cameras will not be permitted during the proceeding. Any artificial lighting should be unobtrusive. Microphones, like cameras, should be in place before the start of a proceeding and may be taken down as indicated in this paragraph.
</P>
<P>(c) When space in the hearing room is limited, the presiding officer may restrict the number of cameras or the equipment present. Should such a restriction become necessary, the pool arrangements are the responsibility of the participating media. The agency encourages the network pool to make copies of the tape, film, or other product available at cost to nonpool participants. However, if this is not possible, the agency may need to use the time of receipt of any advance notice to determine the representation for each category, e.g., one network reporter, one independent reporter, etc.
</P>
<P>(d) <I>Off the record</I> portions of a proceeding may not be videotaped.
</P>
<P>(e) Before or during the proceeding, the presiding officer may establish other conditions specific to the proceeding for which the request is being made. These conditions may be more or less restrictive than those stated in this guideline, except that the presiding officer shall observe the agency's presumption of openness of its public proceedings to the electronic media. Only a substantial and clear threat to the agency's interests in order, fairness, and timeliness authorizes the presiding officer to impose additional restrictions. This threat must outweigh the public interest in electronic media coverage of agency proceedings. Additional restrictions shall be narrowly drawn to the particular circumstances. The following factors are listed to assist presiding officers in determining whether the agency's interest is sufficiently compelling to call for the unusual step of imposing additional restrictions. Generally this step is justified when one of the following factors is met:
</P>
<P>(1) Electronic recording would result in a substantial likelihood of disruption that clearly cannot be contained by the procedures established in paragraphs (a) through (d) of this section.
</P>
<P>(2) Electronic recording would result in a substantial likelihood of prejudicial impact on the fairness of the proceeding or the substantive discussion in a proceeding.
</P>
<P>(3) There is a substantial likelihood that a witness' ability to testify may be impaired due to unique personal circumstances such as the age or psychological state of the witness or the particularly personal or private nature of the witness' testimony, if the witness' testimony were electronically recorded.
</P>
<P>(f) Before the proceeding, the Press Relations Staff will, upon request, provide written copies of any additional conditions imposed by the presiding officer (as described in paragraph (e) of this section) to requesting members of the media. Any appeals should be made in accordance with paragraph (h) of this section.
</P>
<P>(g) The presiding officer retains authority to restrict or discontinue videotaping or other recording of a proceeding, or parts of a proceeding, should such a decision become necessary. The presiding officer's responsibility to conduct the hearing includes the right and duty to remove a source of substantial disruption. In exercising his or her authority, the presiding officer shall observe the presumption that agency public proceedings are open to the electronic media. The presiding officer shall exercise his or her discretion to restrict or discontinue electronic coverage of a public proceeding, or portions of a public proceeding, only if he or she determines that the agency's interest in the fair and orderly administrative process is substantially threatened. A clear and substantial threat to the integrity of agency proceedings must clearly outweigh the public interest in electronic media coverage of the proceedings before additional restrictions are imposed on the electronic media during the course of the proceedings. The factors noted in paragraph (e) of this section indicate the kind of substantial threat to the agency interests that may require imposing additional restrictions during the course of the proceedings. If additional requirements are established during the hearing, the presiding officer shall notify immediately the Deputy Commissioner of Food and Drugs of that fact by telephone and submit a written explanation of the circumstances that necessitated such an action within 24 hours or sooner if requested by the Deputy Commissioner. In the absence or unavailability of the Deputy Commissioner, the presiding officer shall notify the Associate Commissioner for Regulatory Affairs.
</P>
<P>(h) A decision by a presiding officer, made either before the proceeding or during the course of a proceeding, to establish requirements in addition to the minimum standards set forth in this guideline may be appealed by any adversely affected person who intends to record the proceeding electronically. Appeals may be made in writing or by phone to the Deputy Commissioner or, in his or her absence, to the Associate Commissioner for Regulatory Affairs. The filing of an appeal, whether before or during a proceeding, does not require the presiding officer to interrupt the proceeding. However, the Deputy Commissioner or, in his or her absence, the Associate Commissioner for Regulatory Affairs will resolve an appeal as expeditiously as possible so as to preserve, to the extent possible, the reporters' opportunity to record the proceedings.
</P>
<CITA TYPE="N">[49 FR 14726, Apr. 13, 1984, as amended at 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="11" NODE="21:1.0.1.1.8" TYPE="PART">
<HEAD>PART 11—ELECTRONIC RECORDS; ELECTRONIC SIGNATURES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321-393; 42 U.S.C. 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>62 FR 13464, Mar. 20, 1997, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.8.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 11.1" NODE="21:1.0.1.1.8.1.98.1" TYPE="SECTION">
<HEAD>§ 11.1   Scope.</HEAD>
<P>(a) The regulations in this part set forth the criteria under which the agency considers electronic records, electronic signatures, and handwritten signatures executed to electronic records to be trustworthy, reliable, and generally equivalent to paper records and handwritten signatures executed on paper.
</P>
<P>(b) This part applies to records in electronic form that are created, modified, maintained, archived, retrieved, or transmitted, under any records requirements set forth in agency regulations. This part also applies to electronic records submitted to the agency under requirements of the Federal Food, Drug, and Cosmetic Act and the Public Health Service Act, even if such records are not specifically identified in agency regulations. However, this part does not apply to paper records that are, or have been, transmitted by electronic means.
</P>
<P>(c) Where electronic signatures and their associated electronic records meet the requirements of this part, the agency will consider the electronic signatures to be equivalent to full handwritten signatures, initials, and other general signings as required by agency regulations, unless specifically excepted by regulation(s) effective on or after August 20, 1997.
</P>
<P>(d) Electronic records that meet the requirements of this part may be used in lieu of paper records, in accordance with § 11.2, unless paper records are specifically required.
</P>
<P>(e) Computer systems (including hardware and software), controls, and attendant documentation maintained under this part shall be readily available for, and subject to, FDA inspection.
</P>
<P>(f) This part does not apply to records required to be established or maintained by §§ 1.326 through 1.368 of this chapter. Records that satisfy the requirements of part 1, subpart J of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(g) This part does not apply to electronic signatures obtained under § 101.11(d) of this chapter.
</P>
<P>(h) This part does not apply to electronic signatures obtained under § 101.8(d) of this chapter.
</P>
<P>(i) This part does not apply to records required to be established or maintained by part 117 of this chapter. Records that satisfy the requirements of part 117 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(j) This part does not apply to records required to be established or maintained by part 507 of this chapter. Records that satisfy the requirements of part 507 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(k) This part does not apply to records required to be established or maintained by part 112 of this chapter. Records that satisfy the requirements of part 112 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(l) This part does not apply to records required to be established or maintained by subpart L of part 1 of this chapter. Records that satisfy the requirements of subpart L of part 1 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(m) This part does not apply to records required to be established or maintained by subpart M of part 1 of this chapter. Records that satisfy the requirements of subpart M of part 1 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(n) This part does not apply to records required to be established or maintained by subpart O of part 1 of this chapter. Records that satisfy the requirements of subpart O of part 1 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(o) This part does not apply to records required to be established or maintained by part 121 of this chapter. Records that satisfy the requirements of part 121 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<P>(p) This part does not apply to records required to be established or maintained by subpart R of part 1 of this chapter. Records that satisfy the requirements of subpart R of part 1 of this chapter, but that also are required under other applicable statutory provisions or regulations, remain subject to this part.
</P>
<CITA TYPE="N">[62 FR 13464, Mar. 20, 1997, as amended at 69 FR 71655, Dec. 9, 2004; 79 FR 71253, 71291, Dec. 1, 2014; 80 FR 56144, 56336, Sept. 17, 2015; 80 FR 74352, 74547, 74667, Nov. 27, 2015; 81 FR 20170, Apr. 6, 2016; 81 FR 34218, May 27, 2016; 86 FR 68830, Dec. 3, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 11.2" NODE="21:1.0.1.1.8.1.98.2" TYPE="SECTION">
<HEAD>§ 11.2   Implementation.</HEAD>
<P>(a) For records required to be maintained but not submitted to the agency, persons may use electronic records in lieu of paper records or electronic signatures in lieu of traditional signatures, in whole or in part, provided that the requirements of this part are met.
</P>
<P>(b) For records submitted to the agency, persons may use electronic records in lieu of paper records or electronic signatures in lieu of traditional signatures, in whole or in part, provided that:
</P>
<P>(1) The requirements of this part are met; and
</P>
<P>(2) The document or parts of a document to be submitted have been identified in public docket No. 92S-0251 as being the type of submission the agency accepts in electronic form. This docket will identify specifically what types of documents or parts of documents are acceptable for submission in electronic form without paper records and the agency receiving unit(s) (e.g., specific center, office, division, branch) to which such submissions may be made. Documents to agency receiving unit(s) not specified in the public docket will not be considered as official if they are submitted in electronic form; paper forms of such documents will be considered as official and must accompany any electronic records. Persons are expected to consult with the intended agency receiving unit for details on how (e.g., method of transmission, media, file formats, and technical protocols) and whether to proceed with the electronic submission.


</P>
</DIV8>


<DIV8 N="§ 11.3" NODE="21:1.0.1.1.8.1.98.3" TYPE="SECTION">
<HEAD>§ 11.3   Definitions.</HEAD>
<P>(a) The definitions and interpretations of terms contained in section 201 of the act apply to those terms when used in this part.
</P>
<P>(b) The following definitions of terms also apply to this part:
</P>
<P>(1) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act (secs. 201-903 (21 U.S.C. 321-393)).
</P>
<P>(2) <I>Agency</I> means the Food and Drug Administration.
</P>
<P>(3) <I>Biometrics</I> means a method of verifying an individual's identity based on measurement of the individual's physical feature(s) or repeatable action(s) where those features and/or actions are both unique to that individual and measurable.
</P>
<P>(4) <I>Closed system</I> means an environment in which system access is controlled by persons who are responsible for the content of electronic records that are on the system.
</P>
<P>(5) <I>Digital signature</I> means an electronic signature based upon cryptographic methods of originator authentication, computed by using a set of rules and a set of parameters such that the identity of the signer and the integrity of the data can be verified.
</P>
<P>(6) <I>Electronic record</I> means any combination of text, graphics, data, audio, pictorial, or other information representation in digital form that is created, modified, maintained, archived, retrieved, or distributed by a computer system.
</P>
<P>(7) <I>Electronic signature</I> means a computer data compilation of any symbol or series of symbols executed, adopted, or authorized by an individual to be the legally binding equivalent of the individual's handwritten signature.
</P>
<P>(8) <I>Handwritten signature</I> means the scripted name or legal mark of an individual handwritten by that individual and executed or adopted with the present intention to authenticate a writing in a permanent form. The act of signing with a writing or marking instrument such as a pen or stylus is preserved. The scripted name or legal mark, while conventionally applied to paper, may also be applied to other devices that capture the name or mark.
</P>
<P>(9) <I>Open system</I> means an environment in which system access is not controlled by persons who are responsible for the content of electronic records that are on the system.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.8.2" TYPE="SUBPART">
<HEAD>Subpart B—Electronic Records</HEAD>


<DIV8 N="§ 11.10" NODE="21:1.0.1.1.8.2.98.1" TYPE="SECTION">
<HEAD>§ 11.10   Controls for closed systems.</HEAD>
<P>Persons who use closed systems to create, modify, maintain, or transmit electronic records shall employ procedures and controls designed to ensure the authenticity, integrity, and, when appropriate, the confidentiality of electronic records, and to ensure that the signer cannot readily repudiate the signed record as not genuine. Such procedures and controls shall include the following:
</P>
<P>(a) Validation of systems to ensure accuracy, reliability, consistent intended performance, and the ability to discern invalid or altered records.
</P>
<P>(b) The ability to generate accurate and complete copies of records in both human readable and electronic form suitable for inspection, review, and copying by the agency. Persons should contact the agency if there are any questions regarding the ability of the agency to perform such review and copying of the electronic records.
</P>
<P>(c) Protection of records to enable their accurate and ready retrieval throughout the records retention period.
</P>
<P>(d) Limiting system access to authorized individuals.
</P>
<P>(e) Use of secure, computer-generated, time-stamped audit trails to independently record the date and time of operator entries and actions that create, modify, or delete electronic records. Record changes shall not obscure previously recorded information. Such audit trail documentation shall be retained for a period at least as long as that required for the subject electronic records and shall be available for agency review and copying.
</P>
<P>(f) Use of operational system checks to enforce permitted sequencing of steps and events, as appropriate.
</P>
<P>(g) Use of authority checks to ensure that only authorized individuals can use the system, electronically sign a record, access the operation or computer system input or output device, alter a record, or perform the operation at hand.
</P>
<P>(h) Use of device (e.g., terminal) checks to determine, as appropriate, the validity of the source of data input or operational instruction.
</P>
<P>(i) Determination that persons who develop, maintain, or use electronic record/electronic signature systems have the education, training, and experience to perform their assigned tasks.
</P>
<P>(j) The establishment of, and adherence to, written policies that hold individuals accountable and responsible for actions initiated under their electronic signatures, in order to deter record and signature falsification.
</P>
<P>(k) Use of appropriate controls over systems documentation including:
</P>
<P>(1) Adequate controls over the distribution of, access to, and use of documentation for system operation and maintenance.
</P>
<P>(2) Revision and change control procedures to maintain an audit trail that documents time-sequenced development and modification of systems documentation.


</P>
</DIV8>


<DIV8 N="§ 11.30" NODE="21:1.0.1.1.8.2.98.2" TYPE="SECTION">
<HEAD>§ 11.30   Controls for open systems.</HEAD>
<P>Persons who use open systems to create, modify, maintain, or transmit electronic records shall employ procedures and controls designed to ensure the authenticity, integrity, and, as appropriate, the confidentiality of electronic records from the point of their creation to the point of their receipt. Such procedures and controls shall include those identified in § 11.10, as appropriate, and additional measures such as document encryption and use of appropriate digital signature standards to ensure, as necessary under the circumstances, record authenticity, integrity, and confidentiality.


</P>
</DIV8>


<DIV8 N="§ 11.50" NODE="21:1.0.1.1.8.2.98.3" TYPE="SECTION">
<HEAD>§ 11.50   Signature manifestations.</HEAD>
<P>(a) Signed electronic records shall contain information associated with the signing that clearly indicates all of the following:
</P>
<P>(1) The printed name of the signer;
</P>
<P>(2) The date and time when the signature was executed; and
</P>
<P>(3) The meaning (such as review, approval, responsibility, or authorship) associated with the signature.
</P>
<P>(b) The items identified in paragraphs (a)(1), (a)(2), and (a)(3) of this section shall be subject to the same controls as for electronic records and shall be included as part of any human readable form of the electronic record (such as electronic display or printout).


</P>
</DIV8>


<DIV8 N="§ 11.70" NODE="21:1.0.1.1.8.2.98.4" TYPE="SECTION">
<HEAD>§ 11.70   Signature/record linking.</HEAD>
<P>Electronic signatures and handwritten signatures executed to electronic records shall be linked to their respective electronic records to ensure that the signatures cannot be excised, copied, or otherwise transferred to falsify an electronic record by ordinary means.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.8.3" TYPE="SUBPART">
<HEAD>Subpart C—Electronic Signatures</HEAD>


<DIV8 N="§ 11.100" NODE="21:1.0.1.1.8.3.98.1" TYPE="SECTION">
<HEAD>§ 11.100   General requirements.</HEAD>
<P>(a) Each electronic signature shall be unique to one individual and shall not be reused by, or reassigned to, anyone else.
</P>
<P>(b) Before an organization establishes, assigns, certifies, or otherwise sanctions an individual's electronic signature, or any element of such electronic signature, the organization shall verify the identity of the individual.
</P>
<P>(c) Persons using electronic signatures shall, prior to or at the time of such use, certify to the agency that the electronic signatures in their system, used on or after August 20, 1997, are intended to be the legally binding equivalent of traditional handwritten signatures.
</P>
<P>(1) The certification shall be signed with a traditional handwritten signature and submitted in electronic or paper form. Information on where to submit the certification can be found on FDA's web page on Letters of Non-Repudiation Agreement.
</P>
<P>(2) Persons using electronic signatures shall, upon agency request, provide additional certification or testimony that a specific electronic signature is the legally binding equivalent of the signer's handwritten signature.
</P>
<CITA TYPE="N">[62 FR 13464, Mar. 20, 1997, as amended at 88 FR 13018, Mar. 2, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 11.200" NODE="21:1.0.1.1.8.3.98.2" TYPE="SECTION">
<HEAD>§ 11.200   Electronic signature components and controls.</HEAD>
<P>(a) Electronic signatures that are not based upon biometrics shall:
</P>
<P>(1) Employ at least two distinct identification components such as an identification code and password.
</P>
<P>(i) When an individual executes a series of signings during a single, continuous period of controlled system access, the first signing shall be executed using all electronic signature components; subsequent signings shall be executed using at least one electronic signature component that is only executable by, and designed to be used only by, the individual.
</P>
<P>(ii) When an individual executes one or more signings not performed during a single, continuous period of controlled system access, each signing shall be executed using all of the electronic signature components.
</P>
<P>(2) Be used only by their genuine owners; and
</P>
<P>(3) Be administered and executed to ensure that attempted use of an individual's electronic signature by anyone other than its genuine owner requires collaboration of two or more individuals.
</P>
<P>(b) Electronic signatures based upon biometrics shall be designed to ensure that they cannot be used by anyone other than their genuine owners.


</P>
</DIV8>


<DIV8 N="§ 11.300" NODE="21:1.0.1.1.8.3.98.3" TYPE="SECTION">
<HEAD>§ 11.300   Controls for identification codes/passwords.</HEAD>
<P>Persons who use electronic signatures based upon use of identification codes in combination with passwords shall employ controls to ensure their security and integrity. Such controls shall include:
</P>
<P>(a) Maintaining the uniqueness of each combined identification code and password, such that no two individuals have the same combination of identification code and password.
</P>
<P>(b) Ensuring that identification code and password issuances are periodically checked, recalled, or revised (e.g., to cover such events as password aging).
</P>
<P>(c) Following loss management procedures to electronically deauthorize lost, stolen, missing, or otherwise potentially compromised tokens, cards, and other devices that bear or generate identification code or password information, and to issue temporary or permanent replacements using suitable, rigorous controls.
</P>
<P>(d) Use of transaction safeguards to prevent unauthorized use of passwords and/or identification codes, and to detect and report in an immediate and urgent manner any attempts at their unauthorized use to the system security unit, and, as appropriate, to organizational management.
</P>
<P>(e) Initial and periodic testing of devices, such as tokens or cards, that bear or generate identification code or password information to ensure that they function properly and have not been altered in an unauthorized manner.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="12" NODE="21:1.0.1.1.9" TYPE="PART">
<HEAD>PART 12—FORMAL EVIDENTIARY PUBLIC HEARING
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 141-149, 321-393, 467f, 679, 821, 1034; 42 U.S.C. 201, 262, 263b-263n, 264; 15 U.S.C. 1451-1461; 5 U.S.C. 551-558, 701-721; 28 U.S.C. 2112.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22339, Apr. 13, 1979, unless otherwise noted.


</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 12 appear at 88 FR 45064, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.9.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 12.1" NODE="21:1.0.1.1.9.1.98.1" TYPE="SECTION">
<HEAD>§ 12.1   Scope.</HEAD>
<P>The procedures in this part apply when—
</P>
<P>(a) A person has a right to an opportunity for a hearing under the laws specified in § 10.50; or
</P>
<P>(b) The Commissioner concludes that it is in the public interest to hold a formal evidentiary public hearing on any matter before FDA.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.9.2" TYPE="SUBPART">
<HEAD>Subpart B—Initiation of Proceedings</HEAD>


<DIV8 N="§ 12.20" NODE="21:1.0.1.1.9.2.98.1" TYPE="SECTION">
<HEAD>§ 12.20   Initiation of a hearing involving the issuance, amendment, or revocation of a regulation.</HEAD>
<P>(a) A proceeding under section 409(f), 502(n), 512(n)(5), 701(e), or 721(d) of the act or section 4 or 5 of the Fair Packaging and Labeling Act may be initiated—
</P>
<P>(1) By the Commissioner on the Commissioner's own initiative, e.g., as provided in § 170.15 for food additives; or
</P>
<P>(2) By a petition—
</P>
<P>(i) In the form specified elsewhere in this chapter, e.g., the form for a color additive petition in § 71.1; or
</P>
<P>(ii) If no form is specified, by a petition under § 10.30.
</P>
<P>(b) If the Commissioner receives a petition under paragraph (a)(2) of this section, the Commissioner will—
</P>
<P>(1) If it involves any matter subject to section 701(e) of the act or section 4 or 5 of the Fair Packaging and Labeling Act, and meets the requirements for filing, follow the provisions of § 10.40 (b) through (f);
</P>
<P>(2) If it involves a color additive or food additive, and meets the requirements for filing in §§ 71.1 and 71.2, or in §§ 171.1, 171.6, 171.7, and 171.100, publish a notice of filing of the petition within 30 days after the petition is filed instead of a notice of proposed rulemaking.
</P>
<P>(c) [Reserved]
</P>
<P>(d) The notice promulgating the regulation will describe how to submit objections and requests for hearing.
</P>
<P>(e) On or before the 30th day after the date of publication of a final regulation, or of a notice withdrawing a proposal initiated by a petition under § 10.25(a), a person may submit to the Commissioner written objections and a request for a hearing. The 30-day period may not be extended except that additional information supporting an objection may be received after 30 days upon a showing of inadvertent omission and hardship, and if review of the objection and request for hearing will not thereby be impeded. If, after a final color additive regulation is published, a petition or proposal relating to the regulation is referred to an advisory committee in accordance with section 721(b)(5)(C) of the act, objections and requests for a hearing may be submitted on or before the 30th day after the date on which the order confirming or modifying the Commissioner's previous order is published.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 12.21" NODE="21:1.0.1.1.9.2.98.2" TYPE="SECTION">
<HEAD>§ 12.21   Initiation of a hearing involving the issuance, amendment, or revocation of an order.</HEAD>
<P>(a) A proceeding under section 505 (d) or (e), 512 (d), (e), (m) (3) or (4), of section 515(g)(1) of the act, or section 351(a) of the Public Health Service Act, may be initiated—
</P>
<P>(1) By the Commissioner on the Commissioner's own initiative;
</P>
<P>(2) By a petition in the form specified elsewhere in this chapter, e.g., § 314.50 for new drug applications, § 514.1 for new animal drug applications, or § 601.3 for licenses for biologic products; or
</P>
<P>(3) By a petition under § 10.30.
</P>
<P>(b) A notice of opportunity for hearing on a proposal to deny or revoke approval of all or part of an order will be published together with an explanation of the grounds for the proposed action. The notice will describe how to submit requests for hearing. A person subject to the notice has 30 days after its issuance to request a hearing. The 30-day period may not be extended.
</P>
<P>(c) The Commissioner may use an optional procedure specified in § 10.30(h) to consider issuing, amending, or revoking an order.
</P>
<P>(d) In a proceeding under sections 505(e), 512(e) or (m), or 515(e) of the act in which a party wishes to apply for reimbursement of certain expenses under the Equal Access to Justice Act (5 U.S.C. 504 and 504 note), FDA will follow the Department of Health and Human Services' regulations in 45 CFR part 13.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 47 FR 25734, June 15, 1982; 54 FR 9035, Mar. 3, 1989; 85 FR 72906, Nov. 16, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 12.22" NODE="21:1.0.1.1.9.2.98.3" TYPE="SECTION">
<HEAD>§ 12.22   Filing objections and requests for a hearing on a regulation or order.</HEAD>
<P>(a) Objections and requests for a hearing under § 12.20(d) must be submitted to the Dockets Management Staff and will be accepted for filing if they meet the following conditions:
</P>
<P>(1) They are submitted within the time specified in § 12.20(e).
</P>
<P>(2) Each objection is separately numbered.
</P>
<P>(3) Each objection specifies with particularity the provision of the regulation or proposed order objected to.
</P>
<P>(4) Each objection on which a hearing is requested specifically so states. Failure to request a hearing on an objection constitutes a waiver of the right to a hearing on that objection.
</P>
<P>(5) Each objection for which a hearing is requested includes a detailed description and analysis of the factual information to be presented in support of the objection. Failure to include a description and analysis for an objection constitutes a waiver of the right to a hearing on that objection. The description and analysis may be used only for the purpose of determining whether a hearing has been justified under § 12.24, and do not limit the evidence that may be presented if a hearing is granted.
</P>
<P>(i) A copy of any report, article, survey, or other written document relied upon must be submitted, except if the document is—
</P>
<P>(<I>a</I>) An FDA document that is routinely publicly available; or
</P>
<P>(<I>b</I>) A recognized medical or scientific textbook that is readily available to the agency.
</P>
<P>(ii) A summary of the nondocumentary testimony to be presented by any witnesses relied upon must be submitted.
</P>
<P>(b) Requests for hearing submitted under § 12.21 will be submitted to the Dockets Management Staff and will be accepted for filing if they meet the following conditions:
</P>
<P>(1) They are submitted on or before the 30th day after the date of publication of the notice of opportunity for hearing.
</P>
<P>(2) They comply with §§ 314.200, 514.200, or 601.7(a).
</P>
<P>(c) If an objection or request for a public hearing fails to meet the requirements of this section and the deficiency becomes known to the Dockets Management Staff, the Dockets Management Staff shall return it with a copy of the applicable regulations, indicating those provisions not complied with. A deficient objection or request for a hearing may be supplemented and subsequently filed if submitted within the 30-day time period specified in § 12.20(e) or § 12.21(b).
</P>
<P>(d) If another person objects to a regulation issued in response to a petition submitted under § 12.20(a)(2), the petitioner may submit a written reply to the Dockets Management Staff.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 64 FR 69190, Dec. 10, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 12.23" NODE="21:1.0.1.1.9.2.98.4" TYPE="SECTION">
<HEAD>§ 12.23   Notice of filing of objections.</HEAD>
<P>As soon as practicable after the expiration of the time for filing objections to and requests for hearing on agency action involving the issuance, amendment, or revocation of a regulation under sections 502(n), 701(e), or 721(d) of the act or sections 4 or 5 of the Fair Packaging and Labeling Act, the Commissioner shall publish a notice in the <E T="04">Federal Register</E> specifying those parts of the regulation that have been stayed by the filing of proper objections and, if no objections have been filed, stating that fact. The notice does not constitute a determination that a hearing is justified on any objections or requests for hearing that have been filed. When to do so will cause no undue delay, the notice required by this section may be combined with the notices described in §§ 12.28 and 12.35.


</P>
</DIV8>


<DIV8 N="§ 12.24" NODE="21:1.0.1.1.9.2.98.5" TYPE="SECTION">
<HEAD>§ 12.24   Ruling on objections and requests for hearing.</HEAD>
<P>(a) As soon as possible the Commissioner will review all objections and requests for hearing filed under § 12.22 and determine—
</P>
<P>(1) Whether the regulation should be modified or revoked under § 12.26;
</P>
<P>(2) Whether a hearing has been justified; and
</P>
<P>(3) Whether, if requested, a hearing before a Public Board of Inquiry under part 13 or before a public advisory committee under part 14 or before the Commissioner under part 15 has been justified.
</P>
<P>(b) A request for a hearing will be granted if the material submitted shows the following:
</P>
<P>(1) There is a genuine and substantial issue of fact for resolution at a hearing. A hearing will not be granted on issues of policy or law.
</P>
<P>(2) The factual issue can be resolved by available and specifically identified reliable evidence. A hearing will not be granted on the basis of mere allegations or denials or general descriptions of positions and contentions.
</P>
<P>(3) The data and information submitted, if established at a hearing, would be adequate to justify resolution of the factual issue in the way sought by the person. A hearing will be denied if the Commissioner concludes that the data and information submitted are insufficient to justify the factual determination urged, even if accurate.
</P>
<P>(4) Resolution of the factual issue in the way sought by the person is adequate to justify the action requested. A hearing will not be granted on factual issues that are not determinative with respect to the action requested, e.g., if the Commissioner concludes that the action would be the same even if the factual issue were resolved in the way sought, or if a request is made that a final regulation include a provision not reasonably encompassed by the proposal. A hearing will be granted upon proper objection and request when a food standard or other regulation is shown to have the effect of excluding or otherwise affecting a product or ingredient.
</P>
<P>(5) The action requested is not inconsistent with any provision in the act or any regulation in this chapter particularizing statutory standards. The proper procedure in those circumstances is for the person requesting the hearing to petition for an amendment or waiver of the regulation involved.
</P>
<P>(6) The requirements in other applicable regulations, e.g., §§ 10.20, 12.21, 12.22, 314.200, 514.200, and 601.7(a), and in the notice promulgating the final regulation or the notice of opportunity for hearing are met.
</P>
<P>(c) In making the determination in paragraph (a) of this section, the Commissioner may use any of the optional procedures specified in § 10.30(h) or in other applicable regulations, e.g., §§ 314.200, 514.200, and 601.7(a).
</P>
<P>(d) If it is uncertain whether a hearing has been justified under the principles in paragraph (b) of this section, and the Commissioner concludes that summary decision against the person requesting a hearing should be considered, the Commissioner may serve upon the person by registered mail a proposed order denying a hearing. The person has 30 days after receipt of the proposed order to demonstrate that the submission justifies a hearing.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 12.26" NODE="21:1.0.1.1.9.2.98.6" TYPE="SECTION">
<HEAD>§ 12.26   Modification or revocation of regulation or order.</HEAD>
<P>If the Commissioner determines upon review of an objection or request for hearing that the regulation or order should be modified or revoked, the Commissioner will promptly take such action by notice in the <E T="04">Federal Register.</E> Further objections to or requests for hearing on the modification or revocation may be submitted under §§ 12.20 through 12.22 but no further issue may be taken with other provisions in the regulation or order. Objections and requests for hearing that are not affected by the modification or revocation will remain on file and be acted upon in due course.


</P>
</DIV8>


<DIV8 N="§ 12.28" NODE="21:1.0.1.1.9.2.98.7" TYPE="SECTION">
<HEAD>§ 12.28   Denial of hearing in whole or in part.</HEAD>
<P>If the Commissioner determines upon review of the objections or requests for hearing that a hearing is not justified, in whole or in part, a notice of the determination will be published.
</P>
<P>(a) The notice will state whether the hearing is denied in whole or in part. If the hearing is denied in part, the notice will be combined with the notice of hearing required by § 12.35, and will specify the objections and requests for hearing that have been granted and denied.
</P>
<P>(1) Any denial will be explained. A denial based on an analysis of the information submitted to justify a hearing will explain the inadequacy of the information.
</P>
<P>(2) The notice will confirm or modify or stay the effective date of the regulation or order involved.
</P>
<P>(b) The record of the administrative proceeding relating to denial of a public hearing in whole or in part on an objection or request for hearing consists of the following:
</P>
<P>(1) If the proceeding involves a regulation—
</P>
<P>(i) The documents specified in § 10.40(g);
</P>
<P>(ii) The objections and requests for hearing filed by the Dockets Management Staff;
</P>
<P>(iii) If the proceeding involves a color additive regulation referred to an advisory committee in accordance with section 721(b)(5)(C) of the act, the committee's report and the record of the committee's proceeding; and
</P>
<P>(iv) The notice denying a formal evidentiary public hearing.
</P>
<P>(2) If the proceeding involves an order—
</P>
<P>(i) The notice of opportunity for hearing;
</P>
<P>(ii) The requests for hearing filed by the Dockets Management Staff;
</P>
<P>(iii) The transcripts, minutes of meetings, reports, <E T="04">Federal Register</E> notices, and other documents constituting the record of any of the optional procedures specified in § 12.24(c) used by the Commissioner, but not the transcript of a closed portion of a public advisory committee meeting; and
</P>
<P>(iv) The notice denying the hearing.
</P>
<P>(c) The record specified in paragraph (b) of this section is the exclusive record for the Commissioner's decision on the complete or partial denial of a hearing. The record of the proceeding will be closed as of the date of the Commissioner's decision unless another date is specified. A person who requested and was denied a hearing may submit a petition for reconsideration under § 10.33 or a petition for stay of action under § 10.35. A person who wishes to rely upon information or views not included in the administrative record shall submit them to the Commissioner with a petition under § 10.25(a) to modify the final regulation or order.
</P>
<P>(d) Denial of a request for a hearing in whole or in part is final agency action reviewable in the courts, under the statutory provisions governing the matter involved, as of the date of publication of the denial in the <E T="04">Federal Register.</E>
</P>
<P>(1) Before requesting a court for a stay of action pending review, a person shall first submit a petition for a stay of action under § 10.35.
</P>
<P>(2) Under 28 U.S.C. 2112(a), FDA will request consolidation of all petitions on a particular matter.
</P>
<P>(3) The time for filing a petition for judicial review of a denial of a hearing on an objection or issue begins on the date the denial is published in the <E T="04">Federal Register,</E> (i) When an objection or issues relates to a regulation, if a hearing is denied on all objections and issues concerning a part of the proposal the effectiveness of which has not been deferred pending a hearing on other parts of the proposal; or (ii) when an issue relates to an order, if a hearing is denied on all issues relating to a particular new drug application, new animal drug application, device premarket approval application or product development protocol, or biologics license. The failure to file a petition for judicial review within the period established in the statutory provision governing the matter involved constitutes a waiver of the right to judicial review of the objection or issue, regardless whether a hearing has been granted on other objections and issues.


</P>
</DIV8>


<DIV8 N="§ 12.30" NODE="21:1.0.1.1.9.2.98.8" TYPE="SECTION">
<HEAD>§ 12.30   Judicial review after waiver of hearing on a regulation.</HEAD>
<P>(a) A person with a right to submit objections and a request for hearing under § 12.20(d) may submit objections and waive the right to a hearing. The waiver may be either an explicit statement, or a failure to request a hearing, as provided in 12.22(a)(4).
</P>
<P>(b) If a person waives the right to a hearing, the Commissioner will rule upon the person's objections under §§ 12.24 through 12.28. As a matter of discretion, the Commissioner may also order a hearing on the matter under any of the provisions of this part.
</P>
<P>(c) If the Commissioner rules adversely on a person's objection, the person may petition for judicial review in a U.S. Court of Appeals under the act.
</P>
<P>(1) The record for judicial review is the record designated in § 12.28(b)(1).
</P>
<P>(2) The time for filing a petition for judicial review begins as of the date of publication of the Commissioner's ruling on the objections.


</P>
</DIV8>


<DIV8 N="§ 12.32" NODE="21:1.0.1.1.9.2.98.9" TYPE="SECTION">
<HEAD>§ 12.32   Request for alternative form of hearing.</HEAD>
<P>(a) A person with a right to request a hearing may waive that right and request one of the following alternatives:
</P>
<P>(1) A hearing before a Public Board of Inquiry under part 13.
</P>
<P>(2) A hearing before a public advisory committee under part 14.
</P>
<P>(3) A hearing before the Commissioner under part 15.
</P>
<P>(b) The request—
</P>
<P>(1) May be on the person's own initiative or at the suggestion of the Commissioner.
</P>
<P>(2) Must be submitted in the form of a citizen petition under § 10.30 before publication of a notice of hearing under § 12.35 or a denial of hearing under § 12.28; and
</P>
<P>(3) Must be—
</P>
<P>(i) In lieu of a request for a hearing under this part; or
</P>
<P>(ii) If submitted after or with a request for hearing, in the form of a waiver of the right to request a hearing conditioned on an alternative form of hearing. Upon acceptance by the Commissioner, the waiver becomes binding and may be withdrawn only by waiving any right to any form of hearing unless the Commissioner determines otherwise.
</P>
<P>(c) When more than one person requests and justifies a hearing under this part, an alternative form of hearing may by used only if all the persons concur and waive their right to request a hearing under this part.
</P>
<P>(d) The Commissioner will determine whether an alternative form of hearing should be used, and if so, which alternative is acceptable, after considering the requests submitted and the appropriateness of the alternatives for the issues raised in the objections. The Commissioner's acceptance is binding unless, for good cause, the Commissioner determines otherwise.
</P>
<P>(e) The Commissioner will publish a notice of an alternative form of hearing setting forth the following information:
</P>
<P>(1) The regulation or order that is the subject of the hearing.
</P>
<P>(2) A statement specifying any part of the regulation or order that has been stayed by operation of law or in the Commissioner's discretion.
</P>
<P>(3) The time, date, and place of the hearing, or a statment that such information will be contained in a later notice.
</P>
<P>(4) The parties to the hearing.
</P>
<P>(5) The issues at the hearing. The statement of issues determines the scope of the hearing.
</P>
<P>(6) If the hearing will be conducted by a Public Board of Inquiry, the time within which—
</P>
<P>(i) The parties should submit nominees for the Board under § 13.10(b);
</P>
<P>(ii) A notice of participation under § 12.45 should be filed; and
</P>
<P>(iii) Participants should submit written information under § 13.25. The notice will list the contents of the portions of the administrative record relevant to the issues at the hearing before the Board. The portions listed will be placed on public display in the office of the Dockets Management Staff before the notice is published. Additional copies of material already submitted under § 13.25 need not be included with any later submissions.
</P>
<P>(f)(1) The decision of a hearing before a Public Board of Inquiry or a public advisory committee under this section has legal status of and will be handled as an initial decision under § 12.120.
</P>
<P>(2) The decision of a public hearing before the Commissioner under this section will be issued as a final order. The final order will have the same content as an initial decision, as specified in § 12.120 (b) and (c).
</P>
<P>(3) Thereafter, the participants in the proceeding may pursue the administrative and court remedies specified in §§ 12.120 through 12.159.
</P>
<P>(g) If a hearing before a public advisory committee or a hearing before the Commissioner is used as an alternative form of hearing, all submissions will be made to the Dockets Management Staff, and § 10.20(j) governs their availability for public examination and copying.
</P>
<P>(h) This section does not affect the right to an opportunity for a hearing before a public advisory committee under section 515(g)(2) of the act regarding device premarket approval applications and product development protocols. Advisory committee hearing procedures are found in part 14. 


</P>
</DIV8>


<DIV8 N="§ 12.35" NODE="21:1.0.1.1.9.2.98.10" TYPE="SECTION">
<HEAD>§ 12.35   Notice of hearing; stay of action.</HEAD>
<P>(a) If the Commissioner determines upon review of the objections and requests for hearing that a hearing is justified on any issue, the Commissioner will publish a notice setting forth the following:
</P>
<P>(1) The regulation or order that is the subject of the hearing.
</P>
<P>(2) A statement specifying any part of the regulation or order that has been stayed by operation of law or in the Commissioner's discretion.
</P>
<P>(3) The parties to the hearing.
</P>
<P>(4) The issues of fact on which a hearing has been justified.
</P>
<P>(5) A statement of any objections or requests for hearing for which a hearing has not been justified, which are subject to § 12.28.
</P>
<P>(6) The presiding officer, or a statement that the presiding officer will be designated in a later notice.
</P>
<P>(7) The time within which notices of participation should be filed under § 12.45.
</P>
<P>(8) The date, time, and place of the prehearing conference, or a statement that the date, time, and place will be announced in a later notice. The pre-hearing conference may not commence until after the time expires for filing the notice of participation required by § 12.45(a).
</P>
<P>(9) The time within which participants should submit written information and views under § 12.85. The notice will list the contents of the portions of the administrative record relevant to the issues at the hearing. The portions listed will be placed on public display in the office of the Dockets Management Staff before the notice is published. Additional copies of material already submitted under § 12.85 need not be included with any later submissions.
</P>
<P>(b) The statement of the issues determines the scope of the hearing and the matters on which evidence may be introduced. The issues may be revised by the presiding officer. A participant may obtain interlocutory review by the Commissioner of a decision by the presiding officer to revise the issues to include an issue on which the Commissioner has not granted a hearing or to eliminate an issue on which a hearing has been granted.
</P>
<P>(c) A hearing is deemed to begin on the date of publication of the notice of hearing.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 47 FR 26375, June 18, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 12.37" NODE="21:1.0.1.1.9.2.98.11" TYPE="SECTION">
<HEAD>§ 12.37   Effective date of a regulation.</HEAD>
<P>(a) If no objections are filed and no hearing is requested on a regulation under § 12.20(e), the regulation is effective on the date specified in the regulation as promulgated.
</P>
<P>(b) The Commissioner shall publish a confirmation of the effective date of the regulation. The <E T="04">Federal Register</E> document confirming the effective date of the regulation may extend the time for compliance with the regulation.


</P>
</DIV8>


<DIV8 N="§ 12.38" NODE="21:1.0.1.1.9.2.98.12" TYPE="SECTION">
<HEAD>§ 12.38   Effective date of an order.</HEAD>
<P>(a) If a person who is subject to a notice of opportunity for hearing under § 12.21(b) does not request a hearing, the Commissioner will—
</P>
<P>(1) Publish a final order denying or withdrawing approval of an NDA, NADA, device premarket approval application, or biologics license, in whole or in part, or revoking a device product development protocol or notice of completion, or declaring that such a protocol has not been completed, and stating the effective date of the order; and
</P>
<P>(2) If the order involves withdrawal of approval of an NADA, forthwith revoke, in whole or in part, the applicable regulation, under section 512(i) of the act.
</P>
<P>(b) If a person who is subject to a notice of opportunity for hearing under § 12.21(b) requests a hearing and others do not, the Commissioner may issue a final order covering all the drug or device products at once or may issue more than one final order covering different drug or device products at different times.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.9.3" TYPE="SUBPART">
<HEAD>Subpart C—Appearance and Participation</HEAD>


<DIV8 N="§ 12.40" NODE="21:1.0.1.1.9.3.98.1" TYPE="SECTION">
<HEAD>§ 12.40   Appearance.</HEAD>
<P>(a) A person who has filed a notice of participation under § 12.45 may appear in person or by counsel or other representative in any hearing and, subject to § 12.89, may be heard concerning all relevant issues.
</P>
<P>(b) The presiding officer may strike a person's appearance for violation of the rules of conduct in § 12.90.


</P>
</DIV8>


<DIV8 N="§ 12.45" NODE="21:1.0.1.1.9.3.98.2" TYPE="SECTION">
<HEAD>§ 12.45   Notice of participation.</HEAD>
<P>(a) Within 30 days after publication of the notice of hearing under § 12.35, a person desiring to participate in a hearing is to file with the Dockets Management Staff under § 10.20 a notice of participation in the following form:
</P>
<EXTRACT>
<FP>   (Date)
</FP>
<P>Dockets Management Staff, Food and Drug Administration, Department of Health and Human Services, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<HD1>Notice of Participation
</HD1>
<DOCKETHD>Docket No. ____
</DOCKETHD>
<P>Under 21 CFR part 12, please enter the participation of:
</P>
<FP-DASH>   (Name)
</FP-DASH>
<FP-DASH>   (Street address)
</FP-DASH>
<FP-DASH>   (City and State)
</FP-DASH>
<FP-DASH>   (Telephone number)
</FP-DASH>
<P>Service on the above will be accepted by:
</P>
<FP-DASH>   (Name)
</FP-DASH>
<FP-DASH>   (Street address)
</FP-DASH>
<FP-DASH>   (City and State)
</FP-DASH>
<FP-DASH>   (Telephone number)
</FP-DASH>
<P>The following statements are made as part of this notice of participation:
</P>
<P>A. <I>Specific interests.</I> (A statement of the specific interest of the person in the proceeding, including the specific issues of fact concerning which the person desires to be heard. This part need not be completed by a party to the proceeding.)
</P>
<P>B. <I>Commitment to participate.</I> (A statement that the person will present documentary evidence or testimony at the hearing and will comply with the requirements of 21 CFR 12.85, or, in the case of a hearing before a Public Board of Inquiry, with the requirements of 21 CFR 13.25.)
</P>
<FP-DASH>   (Signed)</FP-DASH></EXTRACT>
<P>(b) An amendment to a notice of participation should be filed with the Dockets Management Staff and served on all participants.
</P>
<P>(c) No person may participate in a hearing who has not filed a written notice of participation or whose participation has been stricken under paragraph (e) of this section.
</P>
<P>(d) The presiding officer may permit the late filing of a notice of participation upon a showing of good cause.
</P>
<P>(e) The presiding officer may strike the participation of a person for nonparticipation in the hearing or failure to comply with any requirement of this subpart, e.g., disclosure of information as required by § 12.85 or the prehearing order issued under § 12.92. Any person whose participation is stricken may petition the Commissioner for interlocutory review.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 46 FR 8456, Jan. 27, 1981; 59 FR 14364, Mar. 28, 1994; 68 FR 24879, May 9, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 12.50" NODE="21:1.0.1.1.9.3.98.3" TYPE="SECTION">
<HEAD>§ 12.50   Advice on public participation in hearings.</HEAD>
<P>(a) <I>Designated agency contact.</I> All inquiries from the public about scheduling, location, and general procedures should be addressed to the Deputy Commissioner for Policy (HF-22), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857, or telephone 301-443-3480. The staff of the Associate Commissioner for Regulatory Affairs will attempt to respond promptly to all inquiries from members of the public, as well as to simple requests for information from participants in hearings.
</P>
<P>(b) <I>Hearing schedule changes.</I> Requests by hearing participants for changes in the schedule of a hearing or for filing documents, briefs, or other pleadings should be made in writing directly to the Administrative Law Judge (HF-3), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857.
</P>
<P>(c) <I>Legal advice to individuals.</I> FDA does not have the resources to provide legal advice to members of the public concerning participation in hearings. Furthermore, to do so would compromise the independence of the Commissioner's office and invite charges of improper interference in the hearing process. Accordingly, the Deputy Commissioner for Policy (HF-22) will not answer questions about the strengths or weaknesses of a party's position at a hearing, litigation strategy, or similar matters.
</P>
<P>(d) <I>Role of the office of the Chief Counsel.</I> Under no circumstances will the office of the Chief Counsel of FDA directly provide advice about a hearing to any person who is participating or may participate in the hearing. In every hearing, certain attorneys in the office are designated to represent the center or centers whose action is the subject of the hearing. Other members of the office, including ordinarily the Chief Counsel, are designated to advise the Commissioner on a final decision in the matter. It is not compatible with these functions, nor would it be professionally responsible, for the attorneys in the office of the Chief Counsel also to advise other participants in a hearing, or for any attorney who may be called on to advise the Commissioner to respond to inquiries from other participants in the hearing, for such participants may be urging views contrary to those of the center involved or to what may ultimately be the final conclusions of the Commissioner. Accordingly, members of the office of the Chief Counsel, other than the attorneys responsible for representing the center whose action is the subject of the hearing, will not answer questions about the hearing from any participant or potential participant.
</P>
<P>(e) <I>Communication between participants and attorneys.</I> Participants in a hearing may communicate with the attorneys responsible for representing the center whose action is the subject of the hearing, in the same way that they may communicate with counsel for any other party in interest about the presentation of matters at the hearing. It would be inappropriate to bar discussion of such matters as stipulations of fact, joint presentation of witnesses, or possible settlement of hearing issues. Members of the public, including participants at hearings, are advised, however, that all such communications, including those by telephone, will be recorded in memoranda that can be filed with the Dockets Management Staff.
</P>
<CITA TYPE="N">[44 FR 22329, Apr. 13, 1979, as amended at 50 FR 8994, Mar. 6, 1985; 54 FR 9035, Mar. 3, 1989; 58 FR 17096, Apr. 1, 1993]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.9.4" TYPE="SUBPART">
<HEAD>Subpart D—Presiding Officer</HEAD>


<DIV8 N="§ 12.60" NODE="21:1.0.1.1.9.4.98.1" TYPE="SECTION">
<HEAD>§ 12.60   Presiding officer.</HEAD>
<P>The presiding officer in a hearing will be the Commissioner, a member of the Commissioner's office to whom the responsibility for the matter involved has been delegated, or an administrative law judge qualified under 5 U.S.C. 3105.


</P>
</DIV8>


<DIV8 N="§ 12.62" NODE="21:1.0.1.1.9.4.98.2" TYPE="SECTION">
<HEAD>§ 12.62   Commencement of functions.</HEAD>
<P>The functions of the presiding officer begin upon designation and end upon the filing of the initial decision.


</P>
</DIV8>


<DIV8 N="§ 12.70" NODE="21:1.0.1.1.9.4.98.3" TYPE="SECTION">
<HEAD>§ 12.70   Authority of presiding officer.</HEAD>
<P>The presiding officer has all powers necessary to conduct a fair, expeditious, and orderly hearing, including the power to—
</P>
<P>(a) Specify and change the date, time, and place of oral hearings and conferences;
</P>
<P>(b) Establish the procedures for use in developing evidentiary facts, including the procedures in § 12.92(b) and to rule on the need for oral testimony and cross-examination under § 12.87(b);
</P>
<P>(c) Prepare statements of the areas of factual disagreement among the participants;
</P>
<P>(d) Hold conferences to settle, simplify, or determine the issues in a hearing or to consider other matters that may expedite the hearing;
</P>
<P>(e) Administer oaths and affirmations;
</P>
<P>(f) Control the course of the hearing and the conduct of the participants;
</P>
<P>(g) Examine witnesses and strike their testimony if they fail to respond fully to proper questions;
</P>
<P>(h) Rule on, admit, exclude, or limit evidence;
</P>
<P>(i) Set the time for filing pleadings;
</P>
<P>(j) Rule on motions and other procedural matters;
</P>
<P>(k) Rule on motions for summary decision under § 12.93;
</P>
<P>(l) Conduct the hearing in stages if the number of parties is large or the issues are numerous and complex;
</P>
<P>(m) Waive, suspend, or modify any rule in this subpart under § 10.19 if the presiding officer determines that no party will be prejudiced, the ends of justice will be served, and the action is in accordance with law;
</P>
<P>(n) Strike the participation of any person under § 12.45(e) or exclude any person from the hearing under § 12.90, or take other reasonable disciplinary action; and
</P>
<P>(o) Take any action for the fair, expeditious, and orderly conduct of the hearing.


</P>
</DIV8>


<DIV8 N="§ 12.75" NODE="21:1.0.1.1.9.4.98.4" TYPE="SECTION">
<HEAD>§ 12.75   Disqualification of presiding officer.</HEAD>
<P>(a) A participant may request the presiding officer to disqualify himself/herself and withdraw from the proceeding. The ruling on any such request may be appealed in accordance with § 12.97(b).
</P>
<P>(b) A presiding officer who is aware of grounds for disqualification shall withdraw from the proceeding.


</P>
</DIV8>


<DIV8 N="§ 12.78" NODE="21:1.0.1.1.9.4.98.5" TYPE="SECTION">
<HEAD>§ 12.78   Unavailability of presiding officer.</HEAD>
<P>(a) If the presiding officer is unable to act for any reason, the Commissioner will assign the powers and duties to another presiding officer. The substitution will not affect the hearing, except as the new presiding officer may order.
</P>
<P>(b) Any motion based on the substitution must be made within 10 days.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.9.5" TYPE="SUBPART">
<HEAD>Subpart E—Hearing Procedures</HEAD>


<DIV8 N="§ 12.80" NODE="21:1.0.1.1.9.5.98.1" TYPE="SECTION">
<HEAD>§ 12.80   Filing and service of submissions.</HEAD>
<P>(a) Submissions, including pleadings in a hearing, are to be filed with Dockets Management Staff under § 10.20 of this chapter except that two copies need be submitted (original and redacted version) for confidential petitions. Otherwise, only one copy is necessary. To determine compliance with filing deadlines in a hearing, a submission is considered submitted on the date it is actually received by Dockets Management Staff. When this part allows a response to a submission and prescribes a period of time for the filing of the response, an additional 3 days are allowed for the filing of the response if the submission is served by mail.


</P>
<P>(b) The person making a submission shall serve copies of it on the other participants. Submissions of documentary data and information are not required to be served on each participant, but any accompanying transmittal letter, pleading, summary, statement of position, certification under paragraph (d) of this section, or similar document must be served on each participant.


</P>
<P>(c) Service is accomplished by mailing a submission to the address shown in the notice of participation or by personal delivery.
</P>
<P>(d) All submissions are to be accompanied by a certificate of service, or a statement that service is not required.
</P>
<P>(e) No written submission or other portion of the administrative record may be held in confidence, except as provided in § 12.105.


</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 88 FR 45065, July 14, 2023]




</CITA>
</DIV8>


<DIV8 N="§ 12.82" NODE="21:1.0.1.1.9.5.98.2" TYPE="SECTION">
<HEAD>§ 12.82   Petition to participate in forma pauperis.</HEAD>
<P>(a) A participant who believes that compliance with the filing and service requirements of this section constitutes an unreasonable financial burden may submit to the Commissioner a petition to participate in forma pauperis.
</P>
<P>(b) The petition will be in the form specified in § 10.30 except that the heading will be “Request to Participate in Forma Pauperis, Docket No. ____.” Filing and service requirements for the petition are described in paragraph (c) of this section, whether or not the petition is granted. The petition must demonstrate that either: (1) The person is indigent and a strong public interest justifies participation, or (2) the person's participation is in the public interest because it can be considered of primary benefit to the general public.
</P>
<P>(c) The Commissioner may grant or deny the petition. If the petition is granted, the participant need file only one copy of each submission with the Dockets Management Staff. TheDockets Management Staff will make sufficient additional copies for the administrative record, and serve a copy on each other participant.


</P>
</DIV8>


<DIV8 N="§ 12.83" NODE="21:1.0.1.1.9.5.98.3" TYPE="SECTION">
<HEAD>§ 12.83   Advisory opinions.</HEAD>
<P>Before or during a hearing, a person may, under § 10.85, request the Commissioner for an advisory opinion on whether any regulation or order under consideration in the proceeding applies to a specific situation.


</P>
</DIV8>


<DIV8 N="§ 12.85" NODE="21:1.0.1.1.9.5.98.4" TYPE="SECTION">
<HEAD>§ 12.85   Disclosure of data and information by the participants.</HEAD>
<P>(a) Before the notice of hearing is published under § 12.35, the director of the center responsible for the matters involved in the hearing shall submit the following to the Dockets Management Staff:
</P>
<P>(1) The relevant portions of the administrative record of the proceeding. Portions of the administrative record not relevant to the issues in the hearing are not part of the administrative record.
</P>
<P>(2) All documents in the director's files containing factual information, whether favorable or unfavorable to the director's position, which relate to the issues involved in the hearing. <I>Files</I> means the principal files in the center in which documents relating to the issues in the hearing are ordinarily kept, e.g., the food additive master file and the food additive petition in the case of issues concerning a food additive, or the new drug application in the case of issues concerning a new drug. Internal memoranda reflecting the deliberative process, and attorney work product and material prepared specifically for use in connection with the hearing, are not required to be submitted.
</P>
<P>(3) All other documentary data and information relied upon.
</P>
<P>(4) A narrative position statement on the factual issues in the notice of hearing and the type of supporting evidence the director intends to introduce.
</P>
<P>(5) A signed statement that, to the director's best knowledge and belief, the submission complies with this section.
</P>
<P>(b) Within 60 days of the publication of the notice of hearing or, if no participant will be prejudiced, within another period of time set by the presiding officer, each participant shall submit to the Dockets Management Staff all data and information specified in paragraph (a)(2) through (5) of this section, and any objections that the administrative record filed under paragraph (a)(1) of this section is incomplete. With respect to the data and information specified in paragraph (a)(2) of this section, participants shall exercise reasonable diligence in identifying documents in files comparable to those described in that paragraph.
</P>
<P>(c) Submissions required by paragraphs (a) and (b) of this section may be supplemented later in the proceeding, with the approval of the presiding officer, upon a showing that the material contained in the supplement was not reasonably known or available when the submission was made or that the relevance of the material contained in the supplement could not reasonably have been forseen.
</P>
<P>(d) A participant's failure to comply substantially and in good faith with this section constitutes a waiver of the right to participate further in the hearing; failure of a party to comply constitutes a waiver of the right to a hearing.
</P>
<P>(e) Participants may reference each other's submissions. To reduce duplicative submissions, participants are encouraged to exchange and consolidate lists of documentary evidence. If a particular document is bulky or in limited supply and cannot reasonably be reproduced, and it constitutes relevant evidence, the presiding officer may authorize submission of a reduced number of copies.
</P>
<P>(f) The presiding officer will rule on questions relating to this section.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 12.87" NODE="21:1.0.1.1.9.5.98.5" TYPE="SECTION">
<HEAD>§ 12.87   Purpose; oral and written testimony; burden of proof.</HEAD>
<P>(a) The objective of a formal evidentiary hearing is the fair determination of relevant facts consistent with the right of all interested persons to participate and the public interest in promptly settling controversial matters affecting the public health and welfare.
</P>
<P>(b) Accordingly, the evidence at a hearing is to be developed to the maximum extent through written submissions, including written direct testimony, which may be in narrative or in question-and-answer form.
</P>
<P>(1) In a hearing, the issues may have general applicability and depend on general facts that do not concern particular action of a specific party, e.g., the safety or effectiveness of a class of drug products, the safety of a food or color additive, or a definition and standard of identity for a food; or the issues may have specific applicability to past action and depend upon particular facts concerning only that party, e.g., the applicability of a grandfather clause to a particular brand of a drug or the failure of a particular manufacturer to meet required manufacturing and processing specifications or other general standards.
</P>
<P>(i) If the proceeding involves general issues, direct testimony will be submitted in writing, except on a showing that written direct testimony is insufficient for a full and true disclosure of relevant facts and that the participant will be prejudiced if unable to present oral direct testimony. If the proceeding involves particular issues, each party may determine whether, and the extent to which, each wishes to present direct testimony orally or in writing.
</P>
<P>(ii) Oral cross-examination of witnesses will be permitted if it appears that alternative means of developing the evidence are insufficient for a full and true disclosure of the facts and that the party requesting oral cross-examination will be prejudiced by denial of the request or that oral cross-examination is the most effective and efficient means to clarify the matters at issue.
</P>
<P>(2) Witnesses shall give testimony under oath.
</P>
<P>(c) Except as provided in paragraph (d) of this section, in a hearing involving issuing, amending, or revoking a regulation or order, the originator of the proposal or petition or of any significant modification will be, within the meaning of 5 U.S.C. 556(d), the proponent of the regulation or order, and will have the burden of proof. A participant who proposes to substitute a new provision for a provision objected to has the burden of proof in relation to the new provision.
</P>
<P>(d) At a hearing involving issuing, amending, or revoking a regulation or order relating to the safety or effectiveness of a drug, device, food additive, or color additive, the participant who is contending that the product is safe or effective or both and who is requesting approval or contesting withdrawal of approval has the burden of proof in establishing safety or effectiveness or both and thus the right to approval. The burden of proof remains on that participant in an amendment or revocation proceeding.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 12.89" NODE="21:1.0.1.1.9.5.98.6" TYPE="SECTION">
<HEAD>§ 12.89   Participation of nonparties.</HEAD>
<P>(a) A nonparty participant may—
</P>
<P>(1) Attend all conferences (including the prehearing conference), oral proceedings, and arguments;
</P>
<P>(2) Submit written testimony and documentary evidence for inclusion in the record;
</P>
<P>(3) File written objections, briefs, and other pleadings; and
</P>
<P>(4) Present oral argument.
</P>
<P>(b) A nonparty participant may not—
</P>
<P>(1) Submit written interrogatories; and
</P>
<P>(2) Conduct cross-examination.
</P>
<P>(c) A person whose petition is the subject of the hearing has the same right as a party.
</P>
<P>(d) A nonparty participant will be permitted additional rights if the presiding officer concludes that the participant's interests would not be adequately protected otherwise or that broader participation is required for a full and true disclosure of the facts, but the rights of a nonparty participant may not exceed the rights of a party.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 48 FR 51770, Nov. 14, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 12.90" NODE="21:1.0.1.1.9.5.98.7" TYPE="SECTION">
<HEAD>§ 12.90   Conduct at oral hearings or conferences.</HEAD>
<P>All participants in a hearing will conduct themselves with dignity and observe judicial standards of practice and ethics. They may not indulge in personal attacks, unseemly wrangling, or intemperate accusations or characterizations. Representatives of parties shall, to the extent possible, restrain clients from improprieties in connection with any proceeding. Disrespectful, disorderly, or contumacious language or conduct, refusal to comply with directions, use of dilatory tactics, or refusal to adhere to reasonable standards of orderly and ethical conduct during any hearing, constitute grounds for immediate exclusion from the proceeding by the presiding officer.


</P>
</DIV8>


<DIV8 N="§ 12.91" NODE="21:1.0.1.1.9.5.98.8" TYPE="SECTION">
<HEAD>§ 12.91   Time and place of prehearing conference.</HEAD>
<P>A prehearing conference will commence at the date, time, and place announced in the notice of hearing, or in a later notice, or as specified by the presiding officer in a notice modifying a prior notice. At that conference the presiding officer will establish the methods and procedures to be used in developing the evidence, determine reasonable time periods for the conduct of the hearing, and designate the times and places for the production of witnesses for direct and cross-examination if leave to conduct oral examination is granted on any issue, as far as practicable at that time.


</P>
</DIV8>


<DIV8 N="§ 12.92" NODE="21:1.0.1.1.9.5.98.9" TYPE="SECTION">
<HEAD>§ 12.92   Prehearing conference procedure.</HEAD>
<P>(a) Participants in a hearing are to appear at the prehearing conference prepared to discuss and resolve all matters specified in paragraph (b) of this section.
</P>
<P>(1) To expedite the hearing, participants are encouraged to prepare in advance for the prehearing conference. Participants should cooperate with each other, and request information and begin preparation of testimony at the earliest possible time. Failure of a participant to appear at the prehearing conference or to raise matters that could reasonably be anticipated and resolved at that time will not delay the progress of the hearing, and constitutes a waiver of the rights of the participant regarding such matters as objections to the agreements reached, actions taken, or rulings issued by the presiding officer and may be grounds for striking the participation under § 12.45.
</P>
<P>(2) Participants shall bring to the prehearing conference the following specific information, which will be filed with the Dockets Management Staff under § 12.80:
</P>
<P>(i) Any additional information to supplement the submission filed under § 12.85, which may be filed if approved under § 12.85(c).
</P>
<P>(ii) A list of all witnesses whose testimony will be offered, orally or in writing, at the hearing, with a full curriculum vitae for each. Additional witnesses may later be identified, with the approval of the presiding officer, on a showing that the witness was not reasonably available at the time of the prehearing conference or the relevance of the witness' views could not reasonably have been foreseen at that time.
</P>
<P>(iii) All prior written statements including articles and any written statement signed or adopted, or a recording or transcription of an oral statement made, by persons identified as witnesses if—
</P>
<P>(<I>a</I>) The statement is available without making request of the witness or any other person;
</P>
<P>(<I>b</I>) The statement relates to the subject matter of the witness' testimony; and
</P>
<P>(<I>c</I>) The statement either was made before the time the person agreed to become a witness or has been made publicly available by the person.
</P>
<P>(b) The presiding officer will conduct a prehearing conference for the following purposes:
</P>
<P>(1) To determine the areas of factual disagreement to be considered at the hearing. The presiding officer may hold conferences off the record in an effort to reach agreement on disputed factual questions.
</P>
<P>(2) To identify the most appropriate techniques for developing evidence on issues in controversy and the manner and sequence in which they will be used, including, where oral examination is to be conducted, the sequence in which witnesses will be produced for, and the time and place of, oral examination. The presiding officer may consider—
</P>
<P>(i) Submission of narrative statements of position on factual issues in controversy;
</P>
<P>(ii) Submission of evidence or identification of previously submitted evidence to support such statements, such as affidavits, verified statements of fact, data, studies, and reports;
</P>
<P>(iii) Exchange of written interrogatories directed to particular witnesses;
</P>
<P>(iv) Written requests for the production of additional documentation, data, or other relevant information;
</P>
<P>(v) Submission of written questions to be asked by the presiding officer of a specific witness; and
</P>
<P>(vi) Identification of facts for which oral examination and/or cross-examination is appropriate.
</P>
<P>(3) To group participants with substantially like interests for presenting evidence, making motions and objections, including motions for summary decision, filing briefs, and presenting oral argument.
</P>
<P>(4) To hear and rule on objections to admitting into evidence information submitted under § 12.85.
</P>
<P>(5) To obtain stipulations and admissions of facts.
</P>
<P>(6) To take other action that may expedite the hearing.
</P>
<P>(c) The presiding officer shall issue, orally or in writing, a prehearing order reciting the actions taken at the prehearing conference and setting forth the schedule for the hearing. The order will control the subsequent course of the hearing unless modified by the presiding officer for good cause.


</P>
</DIV8>


<DIV8 N="§ 12.93" NODE="21:1.0.1.1.9.5.98.10" TYPE="SECTION">
<HEAD>§ 12.93   Summary decisions.</HEAD>
<P>(a) After the hearing commences, a participant may move, with or without supporting affidavits, for a summary decision on any issue in the hearing. Any other participant may, within 10 days after service of the motion, which time may be extended for an additional 10 days for good cause, serve opposing affidavits or countermove for summary decision. The presiding officer may set the matter for argument and call for the submission of briefs.
</P>
<P>(b) The presiding officer will grant the motion if the objections, requests for hearing, other pleadings, affidavits, and other material filed in connection with the hearing, or matters officially noticed, show that there is no genuine issue as to any material fact and that a participant is entitled to summary decision.
</P>
<P>(c) Affidavits should set forth facts that would be admissible in evidence and show affirmatively that the affiant is competent to testify to the matters stated. When a properly supported motion for summary decision is made, a participant opposing the motion may not rest upon mere allegations or denials or general descriptions of positions and contentions; affidavits or other responses must set forth specific facts showing that there is a genuine issue of fact for the hearing.
</P>
<P>(d) Should it appear from the affidavits of a participant opposing the motion that for sound reasons stated, facts essential to justify the opposition cannot be presented by affidavit, the presiding officer may deny the motion for summary decision, order a continuance to permit affidavits or additional evidence to be obtained, or issue other just order.
</P>
<P>(e) If on motion under this section a summary decision is not rendered upon the whole case or for all the relief asked. and evidentiary facts need to be developed, the presiding officer will issue an order specifying the facts that appear without substantial controversy and directing further evidentiary proceedings. The facts so specified will be deemed established.
</P>
<P>(f) A participant may obtain interlocutory review by the Commissioner of a summary decision of the presiding officer.


</P>
</DIV8>


<DIV8 N="§ 12.94" NODE="21:1.0.1.1.9.5.98.11" TYPE="SECTION">
<HEAD>§ 12.94   Receipt of evidence.</HEAD>
<P>(a) A hearing consists of the development of evidence and the resolution of factual issues as set forth in this subpart and in the prehearing order.
</P>
<P>(b) All orders, transcripts, written statements of position, written direct testimony, written interrogatories and responses, and any other written material submitted in the proceeding is a part of the administrative record of the hearing, and will be promptly placed on public display in the office of the Dockets Management Staff, except as provided in § 12.105.
</P>
<P>(c) Written evidence, identified as such, is admissible unless a participant objects and the presiding officer excludes it on objection of a participant or on the presiding officer's own initiative.
</P>
<P>(1) The presiding officer may exclude written evidence as inadmissible only if—
</P>
<P>(i) The evidence is irrelevant, immaterial, unreliable, or repetitive;
</P>
<P>(ii) Exclusion of part or all of the written evidence of a participant is necessary to enforce the requirements of this subpart; or
</P>
<P>(iii) The evidence was not submitted as required by § 12.85.
</P>
<P>(2) Items of written evidence are to be submitted as separate documents, sequentially numbered, except that a voluminous document may be submitted in the form of a cross-reference to the documents filed under § 12.85.
</P>
<P>(3) Written evidence excluded by the presiding officer as inadmissible remains a part of the administrative record, as an offer of proof, for judicial review.
</P>
<P>(d) Testimony, whether on direct or on cross-examination, is admissible as evidence unless a participant objects and the presiding officer excludes it.
</P>
<P>(1) The presiding officer may exclude oral evidence as inadmissible only if—
</P>
<P>(i) The evidence is irrelevant, immaterial, unreliable, or repetitive; or
</P>
<P>(ii) Exclusion of part or all of the evidence is necessary to enforce the requirements of this part.
</P>
<P>(2) If oral evidence is excluded as inadmissible, the participant may take written exception to the ruling in a brief to the Commissioner, without taking oral exception at the hearing. Upon review, the Commissioner may reopen the hearing to permit the evidence to be admitted if the Commissioner determines that its exclusion was erroneous and prejudicial.
</P>
<P>(e) The presiding officer may schedule conferences as needed to monitor the program of the hearing, narrow and simplify the issues, and consider and rule on motions, requests, and other matters concerning the development of the evidence.
</P>
<P>(f) The presiding officer will conduct such proceedings as are necessary for the taking of oral testimony, for the oral examination of witnesses by the presiding officer on the basis of written questions previously submitted by the parties, and for the conduct of cross-examination of witnesses by the parties. The presiding officer shall exclude irrelevant or repetitious written questions and limit oral cross-examination to prevent irrelevant or repetitious examination.
</P>
<P>(g) The presiding officer shall order the proceedings closed for the taking of oral testimony relating to matters specified in § 10.20(j)(2)(i) (<I>a</I>) and (<I>b</I>). Such closed proceedings will be conducted in accordance with § 10.20(j)(3). Participation in closed proceedings will be limited to the witness, the witness' counsel, and Federal Government executive branch employees and special government employees. Closed proceedings will be permitted only for, and will be limited to, oral testimony directly relating to matters specified in § 10.20(j)(3).


</P>
</DIV8>


<DIV8 N="§ 12.95" NODE="21:1.0.1.1.9.5.98.12" TYPE="SECTION">
<HEAD>§ 12.95   Official notice.</HEAD>
<P>(a) Official notice may be taken of such matters as might be judicially noticed by the courts of the United States or of any other matter peculiarly within the general knowledge of FDA as an expert agency.
</P>
<P>(b) If official notice is taken of a material fact not appearing in the evidence of record, a participant, on timely request, will be afforded an opportunity to show the contrary.


</P>
</DIV8>


<DIV8 N="§ 12.96" NODE="21:1.0.1.1.9.5.98.13" TYPE="SECTION">
<HEAD>§ 12.96   Briefs and arguments.</HEAD>
<P>(a) Promptly after the taking of evidence is completed, the presiding officer will announce a schedule for the filing of briefs. Briefs are to be filed ordinarily within 45 days of the close of the hearing. Briefs must include a statement of position on each issue, with specific and complete citations to the evidence and points of law relied on. Briefs must contain proposed findings of fact and conclusions of law.
</P>
<P>(b) The presiding officer may, as a matter of discretion, permit oral argument after the briefs are filed.
</P>
<P>(c) Briefs and oral argument are to refrain from disclosing specific details of written and oral testimony and documents relating to matters specified in § 10.20(j)(2)(i)(<I>a</I>) and (<I>b</I>), except as specifically authorized in a protective order issued under § 10.20(j)(3).


</P>
</DIV8>


<DIV8 N="§ 12.97" NODE="21:1.0.1.1.9.5.98.14" TYPE="SECTION">
<HEAD>§ 12.97   Interlocutory appeal from ruling of presiding officer.</HEAD>
<P>(a) Except as provided in paragraph (b) of this section and in §§ 12.35(b), 12.45(e), 12.93(f), and 12.99(d), when an interlocutory appeal is specifically authorized by this subpart, rulings of the presiding officer may not be appealed to the Commissioner before the Commissioner's consideration of the entire record of the hearing.
</P>
<P>(b) A ruling of the presiding officer is subject to interlocutory appeal to the Commissioner if the presiding officer certifies on the record or in writing that immediate review is necessary to prevent exceptional delay, expense, or prejudice to any participant, or substantial harm to the public interest.
</P>
<P>(c) When an interlocutory appeal is made to the Commissioner, a participant may file a brief with the Commissioner only if specifically authorized by the presiding officer or the Commissioner, and if such authorization is granted, within the period the Commissioner directs. If a participant is authorized to file a brief, any other participant may file a brief in opposition, within the period the Commissioner directs. If no briefs are authorized, the appeal will be presented as an oral argument to the Commissioner. The oral argument will be transcribed. If briefs are authorized, oral argument will be heard only at the discretion of the Commissioner.


</P>
</DIV8>


<DIV8 N="§ 12.98" NODE="21:1.0.1.1.9.5.98.15" TYPE="SECTION">
<HEAD>§ 12.98   Official transcript.</HEAD>
<P>(a) The presiding officer will arrange for a verbatim stenographic transcript of oral testimony and for necessary copies of the transcript.
</P>
<P>(b) One copy of the transcript will be placed on public display in the office of the Dockets Management Staff upon receipt.
</P>
<P>(c) Except as provided in § 12.105, copies of the transcript may be obtained by application to the official reporter and payment of costs thereof or under part 20.
</P>
<P>(d) Witnesses, participants, and counsel have 30 days from the time the transcript becomes available to propose corrections in the transcript of oral testimony. Corrections are permitted only for transcription errors. The presiding officer shall promptly order justified corrections.


</P>
</DIV8>


<DIV8 N="§ 12.99" NODE="21:1.0.1.1.9.5.98.16" TYPE="SECTION">
<HEAD>§ 12.99   Motions.</HEAD>
<P>(a) A motion on any matter relating to the proceeding is to be filed under § 12.80, and must include a draft order, except one made in the course of an oral hearing before the presiding officer.
</P>
<P>(b) A response may be filed within 10 days of service of a motion. The time may be shortened or extended by the presiding officer for good cause shown.
</P>
<P>(c) The moving party has no right to reply, except as permitted by the presiding officer.
</P>
<P>(d) The presiding officer shall rule upon the motion and may certify that ruling to the Commissioner for interlocutory review.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.9.6" TYPE="SUBPART">
<HEAD>Subpart F—Administrative Record</HEAD>


<DIV8 N="§ 12.100" NODE="21:1.0.1.1.9.6.98.1" TYPE="SECTION">
<HEAD>§ 12.100   Administrative record of a hearing.</HEAD>
<P>(a) The record of a hearing consists of—
</P>
<P>(1) The order or regulation or notice of opportunity for hearing that gave rise to the hearing;
</P>
<P>(2) All objections and requests for hearing filed by the Dockets Management Staff under §§ 12.20 through 12.22;
</P>
<P>(3) The notice of hearing published under § 12.35;
</P>
<P>(4) All notices of participation filed under § 12.45;
</P>
<P>(5) All <E T="04">Federal Register</E> notices pertinent to the proceeding;
</P>
<P>(6) All submissions filed under § 12.82, e.g., the submissions required by § 12.85, all other documentary evidence and written testimony, pleadings, statements of position, briefs, and other similar documents;
</P>
<P>(7) The transcript, written order, and all other documents relating to the prehearing conference, prepared under § 12.92;
</P>
<P>(8) All documents relating to any motion for summary decision under § 12.93;
</P>
<P>(9) All documents of which official notice is taken under § 12.95;
</P>
<P>(10) All pleadings filed under § 12.96;
</P>
<P>(11) All documents relating to any interlocutory appeal under § 12.97;
</P>
<P>(12) All transcripts prepared under § 12.98; and
</P>
<P>(13) Any other document relating to the hearing and filed with the Dockets Management Staff by the presiding officer or any participant;
</P>
<P>(b) The record of the administrative proceeding is closed—
</P>
<P>(1) With respect to the taking of evidence, when specified by the presiding officer; and
</P>
<P>(2) With respect to pleadings, at the time specified in § 12.96(a) for the filing of briefs.
</P>
<P>(c) The presiding officer may reopen the record to receive further evidence at any time before the filing of the initial decision.


</P>
</DIV8>


<DIV8 N="§ 12.105" NODE="21:1.0.1.1.9.6.98.2" TYPE="SECTION">
<HEAD>§ 12.105   Examination of record.</HEAD>
<P>Documents in the record will be publicly available in accordance with § 10.20(j). Documents available for examination or copying will be placed on public display in the office of the Dockets Management Staff promptly upon receipt in that office.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.9.7" TYPE="SUBPART">
<HEAD>Subpart G—Initial and Final Decisions</HEAD>


<DIV8 N="§ 12.120" NODE="21:1.0.1.1.9.7.98.1" TYPE="SECTION">
<HEAD>§ 12.120   Initial decision.</HEAD>
<P>(a) The presiding officer shall prepare and file an initial decision as soon as possible after the filing of briefs and oral argument.
</P>
<P>(b) The initial decision must contain—
</P>
<P>(1) Findings of fact based issued upon relevant, material, and reliable evidence of record;
</P>
<P>(2) Conclusions of law;
</P>
<P>(3) A discussion of the reasons for the findings and conclusions, including a discussion of the significant contentions made by any participant;
</P>
<P>(4) Citations to the record supporting the findings and conclusions;
</P>
<P>(5) An appropriate regulation or order supported by substantial evidence of record and based upon the findings of fact and conclusions of law; and
</P>
<P>(6) An effective date for the regulation or order.
</P>
<P>(c) The initial decision must refrain from disclosing specific details of matters specified in § 10.20(j)(2)(i) (<I>a</I>) and (<I>b</I>), except as specifically authorized in a protective order issued pursuant to § 10.20(j)(3).
</P>
<P>(d) The initial decision is to be filed with the Dockets Management Staff  and served upon all participants. Once the initial decision is filed with the Dockets Management Staff, the presiding officer has no further jurisdiction over the matter, and any motions or requests filed with the Dockets Management Staff will be decided by the Commissioner.
</P>
<P>(e) The initial decision becomes the final decision of the Commissioner by operation of law unless a participant files exceptions with the Dockets Management Staff under § 12.125(a) or the Commissioner files a notice of review under § 12.125(f).
</P>
<P>(f) Notice that an initial decision has become the decision of the Commissioner without appeal to or review by the Commissioner will be published in the <E T="04">Federal Register,</E> or the Commissioner may publish the decision when it is of widespread interest.


</P>
</DIV8>


<DIV8 N="§ 12.125" NODE="21:1.0.1.1.9.7.98.2" TYPE="SECTION">
<HEAD>§ 12.125   Appeal from or review of initial decision.</HEAD>
<P>(a) A participant may appeal an initial decision to the Commissioner by filing exceptions with the Dockets Management Staff, and serving them on the other participants, within 60 days of the date of the initial decision.
</P>
<P>(b) Exceptions must specifically identify alleged errors in the findings of fact or conclusions of law in the initial decision, and provide supporting citations to the record. Oral argument before the Commissioner may be requested in the exceptions.
</P>
<P>(c) Any reply to the exceptions is to be filed and served within 60 days of the end of the period for filing exceptions.
</P>
<P>(d) The Commissioner may extend the time for filing exceptions under paragraph (a) of this section or replies to exceptions under paragraph (c) of this section only upon a showing by a participant of extraordinary circumstances. Such an extension shall be requested by filing a written request with the Commissioner's Executive Secretariat (HF-40) and serving copies of the request on the Dockets Management Staff (HFA-305), the Chief Counsel (GCF-1), and all hearing participants.
</P>
<P>(e) If the Commissioner decides to hear oral argument, the participants will be informed of the date, time, and place, the amount of time allotted to each participant, and the issues to be addressed.
</P>
<P>(f) Within 10 days following the expiration of the time for filing exceptions (including any extensions), the Commissioner may file with the Dockets Management Staff, and serve on the participants, a notice of the Commissioner's determination to review the initial decision. The Commissioner may invite the participants to file briefs or present oral argument on the matter. The time for filing briefs or presenting oral argument will be specified in that or a later notice.
</P>
<CITA TYPE="N">[44 FR 22339, Apr. 13, 1979, as amended at 53 FR 29453, Aug. 5, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 12.130" NODE="21:1.0.1.1.9.7.98.3" TYPE="SECTION">
<HEAD>§ 12.130   Decision by Commissioner on appeal or review of initial decision.</HEAD>
<P>(a) On appeal from or review of the initial decision, the Commissioner has all the powers given to make the initial decision. On the Commissioner's own initiative or on motion, the Commissioner may remand the matter to the presiding officer for any further action necessary for a proper decision.
</P>
<P>(b) The scope of the issues on appeal is the same as the scope of the issues at the public hearing unless the Commissioner specifies otherwise.
</P>
<P>(c) As soon as possible after the filing of briefs and any oral argument, the Commissioner will issue a final decision in the proceeding, which meets the requirements established in § 12.120 (b) and (c).
</P>
<P>(d) The Commissioner may adopt the initial decision as the final decision.
</P>
<P>(e) Notice of the Commissioner's decision will be published in the <E T="04">Federal Register,</E> or the Commissioner may publish the decision when it is of widespread interest.


</P>
</DIV8>


<DIV8 N="§ 12.139" NODE="21:1.0.1.1.9.7.98.4" TYPE="SECTION">
<HEAD>§ 12.139   Reconsideration and stay of action.</HEAD>
<P>Following notice or publication of the final decisions, a participant may petition the Commissioner for reconsideration of any part or all of the decision under § 10.33 or may petition for a stay of the decision under § 10.35.


</P>
</DIV8>

</DIV6>


<DIV6 N="H" NODE="21:1.0.1.1.9.8" TYPE="SUBPART">
<HEAD>Subpart H—Judicial Review</HEAD>


<DIV8 N="§ 12.140" NODE="21:1.0.1.1.9.8.98.1" TYPE="SECTION">
<HEAD>§ 12.140   Review by the courts.</HEAD>
<P>(a) The Commissioner's final decision constitutes final agency action from which a participant may petition for judicial review under the statutes governing the matter involved. Before requesting an order from a court for a stay of action pending review, a participant shall first submit a petition for a stay of action under § 10.35.
</P>
<P>(b) Under 28 U.S.C. 2112(a), FDA will request consolidation of all petitions related to a particular matter.


</P>
</DIV8>


<DIV8 N="§ 12.159" NODE="21:1.0.1.1.9.8.98.2" TYPE="SECTION">
<HEAD>§ 12.159   Copies of petitions for judicial review.</HEAD>
<P>The Chief Counsel for FDA has been designated by the Secretary as the officer on whom copies of petitions of judicial review are to be served. This officer is responsible for filing the record on which the final decision is based. The record of the proceeding is certified by the Commissioner.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="13" NODE="21:1.0.1.1.10" TYPE="PART">
<HEAD>PART 13—PUBLIC HEARING BEFORE A PUBLIC BOARD OF INQUIRY
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 551-558, 701-721; 15 U.S.C. 1451-1461; 21 U.S.C. 141-149, 321-393, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201, 262, 263b-263n, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22348, Apr. 13, 1979, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 13 appear at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.10.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 13.1" NODE="21:1.0.1.1.10.1.98.1" TYPE="SECTION">
<HEAD>§ 13.1   Scope.</HEAD>
<P>The procedures in this part apply when—
</P>
<P>(a) The Commissioner concludes, as a matter of discretion, that it is in the public interest to hold a public hearing before a Public Board of Inquiry (<I>Board</I>) with respect to any matter before FDA;
</P>
<P>(b) Under specific sections of this chapter a matter before FDA is subject to a hearing before a Board; or
</P>
<P>(c) Under § 12.32, a person who has a right to an opportunity for a formal evidentiary public hearing waives that opportunity and requests that a Board act as an administrative law tribunal concerning the matters involved, and the Commissioner decides to accept this request.


</P>
</DIV8>


<DIV8 N="§ 13.5" NODE="21:1.0.1.1.10.1.98.2" TYPE="SECTION">
<HEAD>§ 13.5   Notice of a hearing before a Board.</HEAD>
<P>If the Commissioner determines that a Board should be established to conduct a hearing on any matter, a notice of hearing will be published in the <E T="04">Federal Register</E> setting forth the following information:
</P>
<P>(a) If the hearing is under § 13.1 (a) or (b), all applicable information described in § 12.32(e).
</P>
<P>(1) Any written document that is to be the subject matter of the hearing will be published as a part of the notice, or the notice will refer to it if the document has already been published in the <E T="04">Federal Register</E> or state that the document is available from the Dockets Management Staff or an agency employee designated in the notice.
</P>
<P>(2) For purposes of a hearing under § 13.1 (a) or (b), all participants who file a notice of participation under § 12.32(e)(6)(ii) are deemed to be parties and entitled to participate in selection of the Board under § 13.15(b).
</P>
<P>(b) If the hearing is in lieu of a formal evidentiary hearing, as provided in § 13.1(c), all of the information described in § 12.32(e).
</P>
<CITA TYPE="N">[44 FR 22348, Apr. 13, 1979, as amended at 47 FR 26375, June 18, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 13.10" NODE="21:1.0.1.1.10.1.98.3" TYPE="SECTION">
<HEAD>§ 13.10   Members of a Board.</HEAD>
<P>(a) All members of a Board are to have medical, technical, scientific, or other qualifications relevant to the issues to be considered, are subject to the conflict of interest rules applicable to special Government employees, and are to be free from bias or prejudice concerning the issues involved. A member of a Board may be a full-time or part-time Federal Government employee or may serve on an FDA advisory committee but, except with the agreement of all parties, may not currently be a full-time or part-time employee of FDA or otherwise act as a special Government employee of FDA.
</P>
<P>(b) Within 30 days of publication of the notice of hearing, the director of the center of FDA responsible for a matter before a Board, the other parties to the proceeding, and any person whose petition was granted and is the subject of the hearing, shall each submit to the Dockets Management Staff the names and full curricula vitae of five nominees for members of the Board. Nominations are to state that the nominee is aware of the nomination, is interested in becoming a member of the Board, and appears to have no conflict of interest.
</P>
<P>(1) Any two or more persons entitled to nominate members may agree upon a joint list of five qualified nominees.
</P>
<P>(2) The lists of nominees must be submitted to the persons entitled to submit a list of nominees under this paragraph but not to all participants. Within 10 days of receipt of the lists of nominees, such persons may submit comments to the Dockets Management Staff on whether the nominees of the other persons meet the criteria established in paragraph (a) of this section. A person submitting comments to the Dockets Management Staff shall submit them to all persons entitled to submit a list of nominees.
</P>
<P>(3) The lists of nominees and comments on them are to be held in confidence by the Dockets Management Staff as part of the administrative record of the proceeding and are not to be made available for public disclosure, and all persons who submit or receive them shall similarly hold them in confidence. This portion of the administrative record remains confidential but is available for judicial review in the event that it becomes relevant to any issue before a court.
</P>
<P>(c) After reviewing the lists of nominees and any comments, the Commissioner will choose three qualified persons as members of a Board. One member will be from the lists of nominees submitted by the director of the center and by any person whose petition was granted and is the subject of the hearing. The second will be from the lists of nominees submitted by the other parties. The Commissioner may choose the third member from any source. That member is the Chairman of the Board.
</P>
<P>(1) If the Commissioner is unable to find a qualified person with no conflict of interest from among a list of nominees or if additional information is needed, the Commissioner will request the submission of the required additional nominees or information.
</P>
<P>(2) If a person fails to submit a list of nominees as required by paragraph (b) of this section, the Commissioner may choose a qualified member without further consultation with that person.
</P>
<P>(3) The Commissioner will announce the members of a Board by filing a memorandum in the record of the proceeding and sending a copy to all participants.
</P>
<P>(d) Instead of using the selection method in paragraphs (b) and (c) of this section, the director of the center, the other parties to the proceeding, and any person whose petition was granted and is the subject of the hearing, may, with the approval of the Commissioner, agree that a standing advisory committee listed in § 14.80 constitutes the Board for a particular proceeding, or that another procedure is to be used for selection of the members of the Board, or that the Board consists of a larger number of members.
</P>
<P>(e) The members of a Board serve as consultants to the Commissioner and are special Government employees or Government employees. A Board functions as an administrative law tribunal in the proceeding and is not an advisory committee subject to the requirements of the Federal Advisory Committee Act or part 14.
</P>
<P>(f) The Chairman of the Board has the authority of a presiding officer set out in § 12.70.
</P>
<CITA TYPE="N">[44 FR 22348, Apr. 13, 1979, as amended at 50 FR 8994, Mar. 6, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 13.15" NODE="21:1.0.1.1.10.1.98.4" TYPE="SECTION">
<HEAD>§ 13.15   Separation of functions; ex parte communications; administrative support.</HEAD>
<P>(a) The proceeding of a Board are subject to the provisions of § 10.55 relating to separation of functions and ex parte communications. Representatives of the participants in any proceeding before a Board, including any members of the office of the Chief Counsel of FDA assigned to advise the center responsible for the matter, may have no contact with the members of the Board, except as participants in the proceeding, and may not participate in the deliberations of the Board.
</P>
<P>(b) Administrative support for a Board is to be provided only by the office of the Commissioner and the office of the Chief Counsel for FDA.
</P>
<CITA TYPE="N">[44 FR 22348, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.10.2" TYPE="SUBPART">
<HEAD>Subpart B—Hearing Procedures</HEAD>


<DIV8 N="§ 13.20" NODE="21:1.0.1.1.10.2.98.1" TYPE="SECTION">
<HEAD>§ 13.20   Submissions to a Board.</HEAD>
<P>(a) Submissions are to be filed with the Dockets Management Staff under § 10.20.
</P>
<P>(b) The person making a submission shall serve copies of it on each participant in the proceeding, except as provided in §§ 13.10(b)(2) and 13.45. Submissions of documentary data and information need not be sent to each participant, but any accompanying transmittal letter, summary, statement of position, certification under paragraph (d) of this section, or similar document must be.
</P>
<P>(c) A submission must be mailed to the address shown in the notice of appearance or personally delivered.
</P>
<P>(d) All submissions are to be accompanied by a certificate of service, or a statement that service is not required.
</P>
<P>(e) No written submission or other portion of the administrative record may be held in confidence, except as provided in §§ 13.10(b)(2) and 13.45.
</P>
<P>(f) A participant who believes that compliance with the requirements of this section constitutes an unreasonable financial burden may submit to the Commissioner a petition to participate in forma pauperis in the form and manner specified in § 12.82. 


</P>
</DIV8>


<DIV8 N="§ 13.25" NODE="21:1.0.1.1.10.2.98.2" TYPE="SECTION">
<HEAD>§ 13.25   Disclosure of data and information by the participants.</HEAD>
<P>(a) Before the notice of hearing is published under § 13.5, the director of the center responsible for the matters involved in the hearing must submit to the Dockets Management Staff—
</P>
<P>(1) The relevant portions of the existing administrative record of the proceeding. Portions of the administrative record not relevant to the issues in the hearing are not part of the administrative record;
</P>
<P>(2) A list of all persons whose views will be presented orally or in writing at the hearing;
</P>
<P>(3) All documents in the director's files containing factual information, whether favorable or unfavorable to the director's position, which relate to the issues involved in the hearing. <I>Files</I> means the principal files in the center in which documents relating to the issues in the hearing are ordinarily kept, e.g., the food additive master file and the food additive petition in the case of issues concerning a food additive, or the new drug application in the case of issues concerning a new drug. Internal memoranda reflecting the deliberative process, and attorney work product and material prepared specifically for use in connection with the hearing, are not required to be submitted;
</P>
<P>(4) All other documentary information relied on; and
</P>
<P>(5) A signed statement that, to the best of the director's knowledge and belief, the submission complies with this section.
</P>
<P>(b) Within the time prescribed in the notice of hearing published under § 13.5, each participant shall submit to the Dockets Management Staff all information specified in paragraph (a)(2) through (5) of this section and any objections that the administrative record filed under paragraph (a)(1) of this section is incomplete. With respect to the information specified in paragraph (a)(3) of this section, participants are to exercise reasonable diligence in identifying documents in files comparable to those described in that paragraph.
</P>
<P>(c) The submissions required by paragraphs (a) and (b) of this section may be supplemented later in the proceeding, with the approval of the Board, on a showing that the views of the persons or the material contained in the supplement was not known or reasonably available when the initial submission was made or that the relevance of the views of the persons or the material contained in the supplement could not reasonably have been foreseen.
</P>
<P>(d) The failure to comply substantially and in good faith with this section in the case of a participant constitutes a waiver of the right to participate further in the hearing and in the case of a party constitutes a waiver of the right to a hearing.
</P>
<P>(e) The Chairman rules on questions relating to this section. Any participant dissatisfied with a ruling may petition the Commissioner for interlocutory review.
</P>
<CITA TYPE="N">[44 FR 22348, Apr. 13, 1979, as amended at 50 FR 8994, Mar. 6, 1985; 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 13.30" NODE="21:1.0.1.1.10.2.98.3" TYPE="SECTION">
<HEAD>§ 13.30   Proceedings of a Board.</HEAD>
<P>(a) The purpose of a Board is to review medical, scientific, and technical issues fairly and expeditiously. The proceedings of a Board are conducted as a scientific inquiry rather than a legal trial.
</P>
<P>(b) A Board may not hold its first hearing until after all participants have submitted the information required by § 13.25.
</P>
<P>(c) The Chairman calls the first hearing of the Board. Notice of the time and location of the first hearing is to be published at least 15 days in advance and the hearing will be open to the public. All participants will have an opportunity at the first hearing to make an oral presentation of the information and views which in their opinion are pertinent to the resolution of the issues being considered by a Board. A participant's presentation may be made by more than one person. The Chairman determines the order of the presentation. Participants may not interrupt a presentation, but members of the Board may ask questions. At the conclusion of a presentation, each of the other participants may briefly comment on the presentation and may request that the Board conduct further questioning on specified matters. Members of the Board may then ask further questions. Any other participant may be permitted to ask questions if the Chairman determines that it will help resolve the issues.
</P>
<P>(d) The hearing is informal and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views may be made or considered, but other participants may comment upon or rebut all such information and views. No participant may interrupt the presentation of another participant for any reason.
</P>
<P>(e) Within the time specified by the Board after its first hearing, participants may submit written rebuttal information and views in accordance with § 13.20. The Chariman will then schedule a second hearing, if requested and justified by a participant. A second hearing, and any subsequent hearing, will be called only if the Chairman concludes that it is needed to fully and fairly present information that cannot otherwise adequately be considered and to properly resolve the issues. Notice of the time and location of any hearing is to be published at least 15 days in advance. The hearing is open to the public.
</P>
<P>(f) A Board may consult with any person who it concludes may have information or views relevant to the issues.
</P>
<P>(1) The consultation may occur only at an announced hearing of a Board. Participants have the right to suggest or, with the permission of the Chairman, ask questions of the consultant and present rebuttal information and views, as provided in paragraphs (c) and (d) of this section except that written statements may be submitted to the Board with the consent of all participants.
</P>
<P>(2) A participant may submit a request that the Board consult with a specific person who may have information or views relevant to the issues. The request will state why the person should be consulted and why the person's views cannot be furnished to the Board by means other than having FDA arrange for the person's appearance. The Board may, in its discretion, grant or deny the request.
</P>
<P>(g) All hearings are to be transcribed. All hearings are open to the public, except that a hearing under § 10.20(j)(3) is closed to all persons except those persons making and participating in the presentation and Federal Government executive branch employees and special Government employees. At least a majority of Board members are to be present at every hearing. The executive sessions of a Board, during which a Board deliberates on the issues, are to be closed and are not transcribed. All members of the Board shall vote on the report of the Board.
</P>
<P>(h) All legal questions are to be referred to the Chief counsel for FDA for resolution. The Chief Counsel's advice on any matter of procedure or legal authority is to be transmitted in writing and made a part of the record or presented in open session and transcribed.
</P>
<P>(i) At the conclusion of all public hearings the Board will announce that the record is closed to receiving information. The Board will provide an opportunity for participants to submit written statements of their positions, with proposed findings and conclusions, and may in its discretion, provide an opportunity for participants to summarize their positions orally.
</P>
<P>(j) The Board will prepare a decision on all issues. The decision is to include specific findings and references supporting and explaining the Board's conclusions, and a detailed statement of the reasoning on which the conclusions are based. Any member of the Board may file a separate report stating additional or dissenting views.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.10.3" TYPE="SUBPART">
<HEAD>Subpart C—Records of a Hearing Before a Board</HEAD>


<DIV8 N="§ 13.40" NODE="21:1.0.1.1.10.3.98.1" TYPE="SECTION">
<HEAD>§ 13.40   Administrative record of a Board.</HEAD>
<P>(a) The administrative record of a hearing before a Board consists of the following:
</P>
<P>(1) All relevant <E T="04">Federal Register</E> notices.
</P>
<P>(2) All written submissions under § 13.20.
</P>
<P>(3) The transcripts of all hearings of the Board.
</P>
<P>(4) The initial decision of the Board.
</P>
<P>(b) The record of the administrative proceeding is closed—
</P>
<P>(1) Relevant to receiving information and data, at the time specified in § 13.30(i); and
</P>
<P>(2) Relevant to pleadings, at the time specified in § 13.30(i) for filing a written statement of position with proposed findings and conclusions.
</P>
<P>(c) The Board may, in its discretion, reopen the record to receive further evidence at any time before filing an initial decision.


</P>
</DIV8>


<DIV8 N="§ 13.45" NODE="21:1.0.1.1.10.3.98.2" TYPE="SECTION">
<HEAD>§ 13.45   Examination of administrative record.</HEAD>
<P>(a) The availability for public examination and copying of each document which is a part of the administrative record of the hearing is governed by § 10.20(j). Each document available for public examination or copying is placed on public display in the office of the Dockets Management Staff promptly upon receipt in that office.
</P>
<P>(b) Lists of nominees and comments submitted on them under § 13.10(b)(3) are not subject to disclosure unless they become an issue in a court proceeding.


</P>
</DIV8>


<DIV8 N="§ 13.50" NODE="21:1.0.1.1.10.3.98.3" TYPE="SECTION">
<HEAD>§ 13.50   Record for administrative decision.</HEAD>
<P>The administrative record of the hearing specified in § 13.40(a) constitutes the exclusive record for decision.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="14" NODE="21:1.0.1.1.11" TYPE="PART">
<HEAD>PART 14—PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 1001 <I>et seq.;</I> 15 U.S.C. 1451-1461; 21 U.S.C. 41-50, 141-149, 321-394, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201, 262, 263b, 264, 284m, 284m-1; Pub. L. 107-109, 115 Stat. 1419.


</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22351, Apr. 13, 1979, unless otherwise noted.


</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 14 appear at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.11.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 14.1" NODE="21:1.0.1.1.11.1.98.1" TYPE="SECTION">
<HEAD>§ 14.1   Scope.</HEAD>
<P>(a) This part governs the procedures when any of the following applies:
</P>
<P>(1) The Commissioner concludes, as a matter of discretion, that it is in the public interest for a standing or ad hoc policy or technical public advisory committee (<I>advisory committee</I> or <I>committee</I>) to hold a public hearing and to review and make recommendations on any matter before FDA and for interested persons to present information and views at an oral public hearing before the advisory committee.
</P>
<P>(2) Under specific provisions in the FD&amp;C Act or other sections of this chapter, a matter is subject to a hearing before an advisory committee. The specific provisions are—
</P>
<P>(i) Section 14.120 on review of a performance standard for an electronic product by the Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC);
</P>
<P>(ii) Section 14.140 on review of the safety of color additives;
</P>
<P>(iii) Section 14.160 on review of the safety and effectiveness of human prescription drugs;
</P>
<P>(iv) Section 330.10 on review of the safety and effectiveness of over-the-counter drugs;
</P>
<P>(v) [Reserved]
</P>
<P>(vi) Part 860, on classification of devices;
</P>
<P>(vii) Section 514(b)(5) of the FD&amp;C Act on establishment, amendment, or revocation of a device performance standard;
</P>
<P>(viii) Section 515 of the FD&amp;C Act on review of device premarket approval applications and product development protocols; and
</P>
<P>(ix) Section 520(f) of the FD&amp;C Act on review of device good manufacturing practice regulations.
</P>
<P>(3) A person who has a right to an opportunity for a formal evidentiary public hearing under part 12 waives that opportunity and instead under § 12.32 requests a hearing before an advisory committee, and the Commissioner, as a matter of discretion, accepts the request.
</P>
<P>(b) In determining whether a group is a <I>public advisory committee</I> as defined in § 10.3(a) and thus subject to this part and to the Federal advisory Committee Act, the following guidelines will be used:
</P>
<P>(1) An advisory committee may be a standing advisory committee or an ad hoc advisory committee. All standing advisory committees are listed in § 14.100.
</P>
<P>(2) An advisory committee may be a policy advisory committee or a technical advisory committee. A policy advisory committee advises on broad and general matters. A technical advisory committee advises on specific technical or scientific issues, which may relate to regulatory decisions before FDA.
</P>
<P>(3) An advisory committee includes any of its subgroups when the subgroup is working on behalf of the committee. Section 14.40(d) describes when a subgroup will be established as an advisory committee separate from the parent committee.
</P>
<P>(4) A committee composed entirely of full-time Federal Government employees is not an advisory committee.
</P>
<P>(5) An advisory committee ordinarily has a fixed membership, a defined purpose of providing advice to the agency on a particular subject, regular or periodic meetings, and an organizational structure, for example, a Chairperson and staff, and serves as a source of independent expertise and advice rather than as a representative of or advocate for any particular interest. The following groups are not advisory committees:
</P>
<P>(i) A group of persons convened on an ad hoc basis to discuss a matter of current interest to FDA, but which has no continuing function or organization and does not involve substantial special preparation.
</P>
<P>(ii) A group of two or more FDA consultants meeting with the agency on an ad hoc basis.
</P>
<P>(iii) A group of experts who are employed by a private company or a trade association which has been requested by FDA to provide its views on a regulatory matter pending before FDA.
</P>
<P>(iv) A consulting firm hired by FDA to provide advice regarding a matter.
</P>
<P>(6) An advisory committee that is utilized by FDA is subject to this subpart even though it was not established by FDA. In general, a committee is <I>utilized</I> when FDA requests advice or recommendations from the committee on a specific matter in order to obtain an independent review and consideration of the matter, and not when FDA is merely seeking the comments of all interested persons or of persons who have a specific interest in the matter.
</P>
<P>(i) A committee formed by an independent scientific or technical organization is utilized if FDA requests advice of that committee rather than of the parent organization, or if the circumstances show that the advice given is that of the committee and not of the parent organization. A committee formed by an independent scientific or technical organization is not utilized if FDA requests advice of the organization rather than of a committee and if the recommendations of any committee formed in response to the request are subject to substantial independent policy and factual review by the governing body of the parent organization.
</P>
<P>(ii) A committee is not utilized by FDA if it provides only information, as contrasted with advice or opinions or recommendations.
</P>
<P>(iii) FDA is charged with seeking out the views of all segments of the public on enforcement of the laws administered by the Commissioner. The fact that a group of individuals or a committee meets regularly with FDA, for example, a monthly meeting with consumer representatives, does not make that group or committee an advisory committee. Thus, this subpart does not apply to routine meetings, discussions, and other dealings, including exchanges of views, between FDA and any committee representing or advocating the particular interests of consumers, industry, professional organizations, or others.
</P>
<P>(7) The inclusion of one or two FDA consultants who are special Government employees on an internal FDA committee does not make that committee an advisory committee.
</P>
<P>(8) A Public Board of Inquiry established under part 13, or other similar group convened by agreement between the parties to a regulatory proceeding pending before FDA to review and prepare an initial decision on the issues in lieu of a formal evidentiary public hearing, is acting as an administrative law tribunal and is not an advisory committee.
</P>
<P>(9) An open public conference or meeting conducted under § 10.65(b) is not an advisory committee meeting.
</P>
<P>(10) An FDA committee that primarily has operational responsibility rather than that of providing advice and recommendations is not an advisory committee, for example, the Research Involving Human Subjects Committee (RIHSC).
</P>
<P>(c) This part applies only when a committee convenes to conduct committee business. Site visits, social gatherings, informal discussions by telephone or during meals or while traveling or at other professional functions, or other similar activities do not constitute a meeting.
</P>
<P>(d) An advisory committee that is utilized but not established by FDA is subject to this part only to the extent of such utilization, and not concerning any other activities of such committee.
</P>
<P>(e) Any conference or meeting between an employee of FDA and a committee or group which is not an advisory committee shall be subject to § 10.65 or other provisions specifically applicable to the committee or group, for example, part 13 for a Public Board of Inquiry.
</P>
<P>(f) This part applies to all FDA advisory committees, except to the extent that specific statutes require otherwise for a particular committee, for example, TEPRSSC and advisory committees established under the Medical Device Amendments of 1976.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 78 FR 17087, Mar. 20, 2013; 81 FR 45409, July 14, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 14.5" NODE="21:1.0.1.1.11.1.98.2" TYPE="SECTION">
<HEAD>§ 14.5   Purpose of proceedings before an advisory committee.</HEAD>
<P>(a) An advisory committee is utilized to conduct public hearings on matters of importance that come before FDA, to review the issues involved, and to provide advice and recommendations to the Commissioner.
</P>
<P>(b) The Commissioner has sole discretion concerning action to be taken and policy to be expressed on any matter considered by an advisory committee.


</P>
</DIV8>


<DIV8 N="§ 14.7" NODE="21:1.0.1.1.11.1.98.3" TYPE="SECTION">
<HEAD>§ 14.7   Administrative remedies.</HEAD>
<P>A person who alleges noncompliance by the Commissioner or an advisory committee with any provision of this part or the Federal Advisory Committee Act may pursue the following administrative remedies:
</P>
<P>(a) If the person objects to any action, including a failure to act, other than denial of access to an advisory committee document, the person shall submit a petition in the form and in accordance with the requirements of § 10.30. The provisions of § 10.45 relating to exhaustion of administrative remedies are applicable.
</P>
<P>(1) If the person objects to past action, the person shall submit the petition within 30 days after the action objected to. If the Commissioner determines that there was noncompliance with any provision of this subpart or of the Federal Advisory Committee Act, the Commissioner will grant any appropriate relief and take appropriate steps to prevent its future recurrence.
</P>
<P>(2) If the person objects to proposed future action, the Commissioner will expedite the review of the petition and make a reasonable effort to render a decision before the action concerned in the petition.
</P>
<P>(3) If the person objects to action that is imminent or occurring and which could not reasonably have been anticipated, e.g., the closing of a portion of a meeting which is made known for the first time on the day of the meeting, the matter may be handled by an oral petition in lieu of a written petition.
</P>
<P>(b) If the person objects to a denial of access to an advisory committee document, administrative review is in accordance with the procedures established by the Department of Health and Human Services under 45 CFR 5.61—and 45 CFR 5.64.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 55 FR 1404, Jan. 16, 1990; 85 FR 72906, Nov. 16, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 14.10" NODE="21:1.0.1.1.11.1.98.4" TYPE="SECTION">
<HEAD>§ 14.10   Applicability to Congress.</HEAD>
<P>This part applies to Congress, individual Members of Congress, and other employees or representatives of Congress in the same way that they apply to any other member of the public, except that disclosure of advisory committee records to Congress is governed by § 20.87.


</P>
</DIV8>


<DIV8 N="§ 14.15" NODE="21:1.0.1.1.11.1.98.5" TYPE="SECTION">
<HEAD>§ 14.15   Committees working under a contract with FDA.</HEAD>
<P>(a) FDA may enter into contracts with independent scientific or technical organizations to obtain advice and recommendations on particular matters, and these organizations may in turn undertake such work through existing or new committees. Whether a particular committee working under such a contract is an advisory committee subject to the Federal Advisory Committee Act and this subpart depends upon application of the criteria and principles in § 14.1(b).
</P>
<P>(b) The following minimum standards apply to any committee of an independent scientific or technical organization which is working under a contract initially executed with FDA after July 1, 1975, but which is determined not to be an advisory committee:
</P>
<P>(1) The committee shall give public notice of its meetings and agenda, and provide interested persons an opportunity to submit relevant information and views in writing at any time, and orally at specified times. The notice may be published in the <E T="04">Federal Register</E> or disseminated by other reasonable means. It is in any event to be filed with the Dockets Management Staff not less than 15 days before the meeting. The time for oral presentations and the extent to which the committee meets in open session other than for such oral presentations is in the discretion of the committee.
</P>
<P>(2) Minutes of open sessions are to be maintained, with all written submissions attached which were made to the committee in open session. After approval, the minutes are to be forwarded to the Dockets Management Staff and placed on public display. The extent to which the committee maintains minutes of closed sessions is in the discretion of the committee.
</P>
<P>(3) In selecting the members of the committee, the organization involved is to apply the principles relating to conflicts of interest that FDA uses in establishing a public advisory committee. Those principles are set out or cross-referenced in this part and in part 19. Upon request, FDA will assist or provide guidance to any organization in meeting this requirement.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.11.2" TYPE="SUBPART">
<HEAD>Subpart B—Meeting Procedures</HEAD>


<DIV8 N="§ 14.20" NODE="21:1.0.1.1.11.2.98.1" TYPE="SECTION">
<HEAD>§ 14.20   Notice of hearing before an advisory committee.</HEAD>
<P>(a) Before the first of each month, and at least 15 days in advance of a meeting, the Commissioner will publish a notice in the <E T="04">Federal Register</E> of all advisory committee meetings to be held during the month. Any advisory committee meetings for that month called after the publication of the general monthly notice are to be announced in the <E T="04">Federal Register</E> on an individual basis at least 15 days in advance. The Commissioner may authorize an exception to these notice requirements in an emergency or for other reasons requiring an immediate meeting of an advisory committee, in which case public notice will be given at the earliest time and in the most accessible form feasible including, whenever possible, publication in the <E T="04">Federal Register.</E>
</P>
<P>(b) The <E T="04">Federal Register</E> notice will include—
</P>
<P>(1) The name of the committee;
</P>
<P>(2) The date, time, and place of the meeting;
</P>
<P>(3) The general function of the committee;
</P>
<P>(4) A list of all agenda items, showing whether each will be discussed in an open or closed portion of the meeting;
</P>
<P>(5) If any portion of the meeting is closed, a statement of the time of the open and closed portions;
</P>
<P>(6) The nature of the subjects to be discussed during, and the reasons for closing, any closed portion of the meeting;
</P>
<P>(7) The time set aside for oral statements and other public participation;
</P>
<P>(8) The name, address, and telephone number of the advisory committee Designated Federal Officer and any other agency employee designated as responsible for the administrative support for the advisory committee;
</P>
<P>(9) A statement that written submissions may be made to the advisory committee through the Designated Federal Officer at any time, unless a cutoff date has been established under § 14.35(d)(2);
</P>
<P>(10) When a notice is published in the <E T="04">Federal Register</E> less than 15 days before a meeting, an explanation for the lateness of the notice; and
</P>
<P>(c) If a public hearing before an advisory committee is used in lieu of a formal evidentiary public hearing under § 14.1(a)(3), an initial notice of hearing is to be published separately in the <E T="04">Federal Register</E> containing all the information described in § 12.32(e). This procedure may be used for any other hearing before an advisory committee when the Commissioner concludes, as a matter of discretion, that it would be informative to the public.
</P>
<P>(d) A list of advisory committee meetings will be distributed to the press by the Associate Commissioner for Public Affairs.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 47 FR 26375, June 1, 1982; 54 FR 9035, Mar. 3, 1989; 66 FR 6469, Jan. 22, 2001; 66 FR 12850, Mar. 1, 2001] 


</CITA>
</DIV8>


<DIV8 N="§ 14.22" NODE="21:1.0.1.1.11.2.98.2" TYPE="SECTION">
<HEAD>§ 14.22   Meetings of an advisory committee.</HEAD>
<P>(a) No advisory committee may conduct a meeting except at the call or with the advance approval of, and with an agenda approved by, the designated Federal employee or alternate. No meeting may be held in the absence of the designated Federal employee.
</P>
<P>(1) If any matter is added to the agenda after its publication in the <E T="04">Federal Register</E> under § 14.20(b)(4), an attempt is to be made to inform persons known to be interested in the matter, and the change is to be announced at the beginning of the open portion of the meeting.
</P>
<P>(2) The advisory committee meeting is to be conducted in accordance with the approved final agenda insofar as practical.
</P>
<P>(b) Advisory committee meetings will be held at places that are reasonably accessible to the public. All advisory committee meetings will be held in Washington, DC, or Rockville, MD, or the immediate vicinity, unless the Commissioner receives and approves a written request from the advisory committee for a different location. A different location may be approved when one or more of the following applies:
</P>
<P>(1) The total cost of the meeting to the Government will be reduced.
</P>
<P>(2) A substantial number of the committee members will be at the location at no expense to FDA for other reasons, e.g., for a meeting of a professional association.
</P>
<P>(3) It is a central location more readily accessible to committee members.
</P>
<P>(4) There is a need for increased participation available at that location.
</P>
<P>(5) The committee wishes to review work or facilities in a specific location.
</P>
<P>(6) The committee is concerned with matters that functionally or historically occur in some other location, e.g., the Science Advisory Board of the National Center for Toxicological Research will generally hold meetings in the Little Rock, AR, vicinity.
</P>
<P>(c) Advisory committee members may, with the approval of FDA, conduct onsite visits relevant to their work.
</P>
<P>(d) Unless the committee charter provides otherwise, a quorum for an advisory committee is a majority of the current voting members of the committee, except as provided in § 14.125(c) for TEPRSSC. Any matter before the advisory committee is to be decided by a majority vote of the voting members present at the time, except that the designated Federal official may require that any final report be voted upon by all current voting members of the committee. Any current voting member of the committee may file a separate report with additional or minority views.
</P>
<P>(e) If space is available, any interested person may attend any portion of any advisory committee meeting which is not closed.
</P>
<P>(f) Whenever feasible, meetings are to be held in government facilities or other facilities involving the least expense to the public. The size of the meeting room is to be reasonable, considering such factors as the size of the committee, the number of persons expected to attend a meeting, and the resources and facilities available.
</P>
<P>(g) The Commissioner may authorize a meeting to be held by conference telephone call. For these meetings, a speaker phone will be provided in a conference room located in Washington, DC, or Rockville, MD, or the immediate vicinity, to permit public participation in open portions of the meetings, as provided in §§ 14.25 and 14.29. These meetings generally will be brief, and authorized—
</P>
<P>(1) For the purpose of taking final votes or otherwise confirming actions taken by the committee at other meetings; or
</P>
<P>(2) Where time does not permit a meeting to be held at a central location.
</P>
<P>(h) Any portion of a meeting will be closed by the committee Chairperson only when matters are to be discussed which the Commissioner has determined may be considered in closed session under § 14.27(b). If a portion of the meeting is closed, the closed portion will be held after the conclusion of the open portion whenever practicable.
</P>
<P>(i) Any committee member may take notes during meetings and report and discuss committee deliberations after a meeting is completed and before official minutes or a report are available, within the rules and regulations adopted by FDA and by the advisory committee with the concurrence of FDA, including all of the following:
</P>
<P>(1) There may be no attribution of individual views expressed in a closed session or revealing of numerical votes.
</P>
<P>(2) There may be no reporting or discussion of any particular matter if the committee or FDA specifically so directs, e.g., where deliberations are incomplete or involve a sensitive regulatory decision that requires preparation or implementation.
</P>
<P>(3) There may be no reporting or discussion of information prohibited from public disclosure under § 14.75.
</P>
<P>(4) Notes or minutes kept or reports prepared by a committee member have no status or effect unless adopted into the official minutes or report by the committee.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979; 48 FR 40887, Sept. 12, 1983, as amended at 54 FR 9035, Mar. 3, 1989; 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 14.25" NODE="21:1.0.1.1.11.2.98.3" TYPE="SECTION">
<HEAD>§ 14.25   Portions of advisory committee meetings.</HEAD>
<P>An advisory committee meeting has the following portions:
</P>
<P>(a) <I>The open public hearing.</I> Every committee meeting includes an open portion, which constitutes a public hearing during which interested persons may present relevant information or views orally or in writing. The hearing is conducted in accordance with § 14.29.
</P>
<P>(b) <I>The open committee discussion.</I> A committee discusses any matter pending before it in an open portion of its meeting unless the meeting has been closed for that matter under § 14.27. To the maximum extent feasible, consistent with the policy expressed in § 14.27, a committee conducts its discussion of pending matters in an open portion. No public participation is permissible during this portion of the meeting except with the consent of the committee Chairperson.
</P>
<P>(c) <I>The closed presentation of data.</I> Information prohibited from public disclosure under part 20 and the regulations referenced therein is presented to the committee in a closed portion of its meeting. However, if information is in the form of a summary that is not prohibited from public disclosure, the presentation is to be made in an open portion of a meeting.
</P>
<P>(d) <I>The closed committee deliberations.</I> Deliberations about matters before an advisory committee may be held in a closed portion of a meeting only upon an appropriate determination by the Commissioner under § 14.27.


</P>
</DIV8>


<DIV8 N="§ 14.27" NODE="21:1.0.1.1.11.2.98.4" TYPE="SECTION">
<HEAD>§ 14.27   Determination to close portions of advisory committee meetings.</HEAD>
<P>(a) No committee meeting may be entirely closed. A portion of a meeting may be closed only in accordance with a written determination by the Commissioner under this section.
</P>
<P>(b) The Designated Federal Officer or other designated agency employee shall prepare the initial request for a determination to close a portion of a meeting, specifying the matter(s) to be discussed during the closed portion and the reasons why the portion should be closed. The Commissioner, based upon this request and with the concurrence of the Chief Counsel, will determine whether to close a portion of a meeting. The reasons for closing a portion of a meeting will be announced in the <E T="04">Federal Register</E> notice of the meeting under § 14.20 in accordance with the following rules:
</P>
<P>(1) Any determination to close a portion of a meeting restricts the closing to the shortest possible time consistent with the policy in this section.
</P>
<P>(2) A portion of a meeting may be closed only if the Commissioner determines that the closing is permitted under 5 U.S.C. 552b(c), and that the closing is necessary.
</P>
<P>(3) Portions of meetings may ordinarily be closed if they concern the review, discussion, and evaluation of drafts or regulations, guidance documents or similar preexisting internal agency documents, but only if their premature disclosure would significantly impede proposed agency action; review of trade secrets and confidential commercial or financial information; consideration of matters involving investigatory files compiled for law enforcement purposes; and review of matters, the disclosure of which would constitute a clearly unwarranted invasion of personal privacy.
</P>
<P>(4) Portions of meetings ordinarily may not be closed if they concern review, discussion, and evaluation of general preclinical and clinical test protocols and procedures for a class of drugs or devices; consideration of labeling requirements for a class of marketed drugs and devices; review of information on specific investigational or marketed drugs and devices that have previously been made public; presentation of any other information not exempt from public disclosure under 5 U.S.C. 552b(c); the formulation of advice and recommendations to FDA on matters that do not independently justify closing.
</P>
<P>(5) No portion of a meeting devoted to matters other than those designated in paragraph (b) (1) through (3) of this section may be closed.
</P>
<P>(6) A matter which is properly considered in an open portion of a meeting may instead be considered in a closed portion only if it is so inextricably intertwined with matters to be discussed in a closed portion that it is not feasible to separate them or discussion of the matter in an open portion would compromise the matters to be discussed in the closed portion.
</P>
<P>(c) Attendance at a closed portion of a meeting is governed by the following rules:
</P>
<P>(1) A portion of a meeting closed for the presentation or discussion of information that constitutes a trade secret or confidential commercial or financial information as defined in § 20.61 may be attended only by voting advisory committee members, nonvoting members representing consumer interests who are also special government employees as provided in § 14.80(b), the Designated Federal Officer of the advisory committee, a transcriber, consultants, and such other regular employees of FDA (including members of the Office of the Chief Counsel) as the Chairperson of the advisory committee may invite, and by those persons authorized to be present under § 14.25(c), for presentation of information prohibited from public disclosure. A person making a presentation described in § 14.25(c) may be accompanied by a reasonable number of employees, consultants, or other persons in a commercial arrangement within the meaning of § 20.81(a).
</P>
<P>(2) A portion of a meeting that has been closed for consideration of existing internal agency documents falling within § 20.62 where premature disclosure is likely to significantly impede proposed agency action; personnel, medical, and similar files, disclosure of which would be a clearly unwarranted invasion of personal privacy within the meaning of § 20.63; or investigatory records compiled for law enforcement purposes as defined in § 20.64 may be attended only by committee members (voting and nonvoting), the Designated Federal Officer of the committee, a transcriber, and other regular employees of FDA (including members of the Office of the Chief Counsel) whom the Chairperson of the committee may invite. Consultants, individuals performing personal service contracts, employees of other Federal agencies, and the general public may not attend such portions.
</P>
<P>(3) If a person other than a person permitted to attend in accordance with paragraph (c) (1) and (2) of this section attempts to attend a closed portion of a meeting without the approval of the Designated Federal Officer and the Chairperson, and the matter is brought to their attention, the person will be required to leave the meeting immediately. This inadvertent and unauthorized attendance does not enable other unauthorized persons to attend, nor does it, of itself, constitute grounds for release of transcripts of closed portions or any other documents otherwise exempt from disclosure under § 14.75 and part 20.
</P>
<P>(4) If a person other than a person permitted to attend in accordance with paragraphs (c) (1) and (2) of this section is allowed by the Designated Federal Officer and the Chairperson to attend a closed portion of a meeting, that portion is open to attendance by any interested person.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 65 FR 56479, Sept. 19, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 14.29" NODE="21:1.0.1.1.11.2.98.5" TYPE="SECTION">
<HEAD>§ 14.29   Conduct of a hearing before an advisory committee.</HEAD>
<P>(a) For each meeting, the open portion for public participation, which constitutes a public hearing under § 14.25(a), will be at least 1 hour, unless public participation does not last that long, and may last for whatever longer time the committee Chairperson determines will facilitate the work of the committee. The <E T="04">Federal Register</E> notice published under § 14.20 will designate the time specifically reserved for the hearing, which is ordinarily the first portion of the meeting. Further public participation in any open portion of the meeting under § 14.25(b) is solely at the discretion of the Chairperson.
</P>
<P>(b) An interested person who wishes to be assured of the right to make an oral presentation at a meeting shall inform the Designated Federal Officer or other designated agency employee, orally or in writing, before the meeting.
</P>
<P>(1) The person shall state the general nature of the presentation and the approximate time desired. Whenever possible, all written information to be discussed by that person at the meeting should be furnished in advance to the Designated Federal Officer or other designated agency employee. This material may be distributed or mailed by FDA to the committee members in advance of the meeting if time permits, and otherwise will be distributed to the members when they arrive for the meeting. The mailing or distribution may be undertaken only by FDA unless FDA grants permission to a person to mail or distribute the material
</P>
<P>(2) Before the meeting, the Designated Federal Officer or other designated agency employee shall determine the amount of time allocated to each person for oral presentation and the time that the presentation is to begin. Each person will be so informed in writing, if time permits, or by telephone. FDA may require persons with common interests to make joint presentations.
</P>
<P>(c) The Chairperson of the committee shall preside at the meeting in accordance with § 14.30 and be accompanied by other committee members, who serve as a panel in conducting the hearing portion of the meeting.
</P>
<P>(d) Each person may use the allotted time as desired, consistent with an orderly hearing. A person may be accompanied by additional persons, and may present any written information or views for inclusion in the record of the hearing, subject to the requirements of § 14.35(c).
</P>
<P>(e) If a person is absent at the time specified for that person's presentation, the persons following will appear in order. An attempt will be made to hear the person at the conclusion of the hearing. Interested persons attending the hearing who did not request an opportunity to make an oral presentation may be given an opportunity to do so at the discretion of the Chairperson.
</P>
<P>(f) The Chairperson and other members may question a person concerning that person's presentation. No other person, however, may question the person. The Chairperson may allot additional time when it is in the public interest, but may not reduce the time allotted without consent of the person.
</P>
<P>(g) Participants may question a committee member only with that member's permission and only about matters before the committee.
</P>
<P>(h) The hearing is informal, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views may be made or considered, but other participants may comment upon or rebut matters presented. No participant may interrupt the presentation of another participant.


</P>
</DIV8>


<DIV8 N="§ 14.30" NODE="21:1.0.1.1.11.2.98.6" TYPE="SECTION">
<HEAD>§ 14.30   Chairperson of an advisory committee.</HEAD>
<P>(a) The advisory committee Chairperson has the authority to conduct hearings and meetings, including the authority to adjourn a hearing or meeting if the Chairperson determines that adjournment is in the public interest, to discontinue discussion of a matter, to conclude the open portion of a meeting, or to take any other action to further a fair and expeditious hearing or meeting.
</P>
<P>(b) If the Chairperson is not a full-time employee of FDA, the Designated Federal Officer or other designated agency employee, or alternate, is to be the <I>designated Federal employee</I> who is assigned to the advisory committee. The designated Federal employee is also authorized to adjourn a hearing or meeting if the employee determines adjournment to be in the public interest. 


</P>
</DIV8>


<DIV8 N="§ 14.31" NODE="21:1.0.1.1.11.2.98.7" TYPE="SECTION">
<HEAD>§ 14.31   Consultation by an advisory committee with other persons.</HEAD>
<P>(a) A committee may confer with any person who may have information or views relevant to any matter pending before the committee.
</P>
<P>(b) An interested person may submit to the committee a written request that it confer with specific persons about any matter pending before the committee. The request is to contain adequate justification. The committee may, in its discretion, grant the request.
</P>
<P>(c) A committee may confer with a person who is not a Federal Government executive branch employee only during the open portions of a meeting. The person may, however, submit views in writing to the committee as part of the administrative record under § 14.70. The person may participate at the closed portions of a meeting only if appointed as a special Government employee by the Commissioner as provided in paragraph (e) of this section. This paragraph (c) is not intended to bar the testimony of a person during a closed portion of a meeting about matters prohibited from public disclosure under §§ 14.25(c) and 14.27(c).
</P>
<P>(d) To prevent inadvertent violation of Federal conflict of interest laws and laws prohibiting disclosure of trade secrets (18 U.S.C. 208, 21 U.S.C. 331(j), 18 U.S.C. 1905), Federal executive branch employees who are not employees of the Department may not confer, testify, or otherwise participate (other than as observers) at any portion of an advisory committee meeting unless they are appointed as special Government employees by the Commissioner under paragraph (e) of this section. this paragraph does not apply to Federal executive branch employees who are appointed as members of TEPRSSC, as provided in § 14.127.
</P>
<P>(e) The Commissioner may appoint persons as special Government employees to be consultants to an advisory committee. Consultants may be appointed to provide expertise, generally concerning a highly technical matter, not readily available from the members of the committee. Consultants may be either from outside the Government or from agencies other than the Food and Drug Administration. Reports, data, information, and other written submissions made to a public advisory committee by a consultant are part of the administrative record itemized in § 14.70.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 55 FR 42703, Oct. 23, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 14.33" NODE="21:1.0.1.1.11.2.98.8" TYPE="SECTION">
<HEAD>§ 14.33   Compilation of materials for members of an advisory committee.</HEAD>
<P>The Commissioner shall prepare and provide to all committee members a compilation of materials bearing upon members' duties and responsibilities, including—
</P>
<P>(a) All applicable conflict of interest laws and regulations and a summary of their principal provisions;
</P>
<P>(b) All applicable laws and regulations relating to trade secrets and confidential commercial or financial information that may not be disclosed publicly and a summary of their principal provisions;
</P>
<P>(c) All applicable laws, regulations, and guidance documents relating to the subject matter covered by the advisory committee and a summary of their principal provisions;
</P>
<P>(d) All applicable laws, regulations, including the regulations in part 20 of this chapter, advisory committee charters, <E T="04">Federal Register</E> notices, curricula vitae, rules adopted by the advisory committee, and other material relating to the formation, composition, and operation of the advisory committee, and a summary of their principal provisions;
</P>
<P>(e) Instructions on whom to contact when questions arise; and
</P>
<P>(f) Other material relating to FDA and the subject matter covered by the committee which may facilitate the work of the committee.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 65 FR 56479, Sept. 19, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 14.35" NODE="21:1.0.1.1.11.2.98.9" TYPE="SECTION">
<HEAD>§ 14.35   Written submissions to an advisory committee.</HEAD>
<P>(a) Ten copies of written submissions to a committee are to be sent to the Designated Federal Officer unless an applicable <E T="04">Federal Register</E> notice or other regulations in this chapter specify otherwise. Submissions are subject to the provisions of § 10.20, except that it is not necessary to send copies to the Dockets Management Staff.
</P>
<P>(b) At the request of a committee, or on the Commissioner's own initiative, the Commissioner may issue in the <E T="04">Federal Register</E> a notice requesting the submission to the committee of written information and views pertinent to a matter being reviewed by the committee. The notice may specify the manner in which the submission should be made.
</P>
<P>(c) At the request of a committee, or on the Commissioner's own initiative, the Commissioner may at any time request the applicant or sponsor of an application or petition about a specific product on which action is pending before FDA, and is being reviewed by an advisory committee, to present or discuss safety, effectiveness, or other data concerning the product during a regularly scheduled meeting of the committee. The request may be for an oral presentation or for a concise, well-organized written summary of pertinent information for review by the committee members before the meeting, or both. Unless specified otherwise, one copy of the written summary along with a proposed agenda outlining the topics to be covered and identifying the participating industry staff members or consultants that will present each topic is to be submitted to the Designated Federal Officer or other designated agency employee at least 3 weeks before the meeting.
</P>
<P>(d) An interested person may submit to a committee written information or views on any matter being reviewed. Voluminous data is to be accompanied by a summary. A submission is to be made to the Designated Federal Officer and not directly to a committee member.
</P>
<P>(1) FDA will distribute submissions to each member, either by mail or at the next meeting. Submissions will be considered by the committee in its review of the matter.
</P>
<P>(2) A committee may establish, and give public notice of, a cutoff date after which submissions about a matter will no longer be received or considered.
</P>
<P>(e) The Commissioner will provide the committee all information the Commissioner deems relevant. A member will, upon request, also be provided any material available to FDA which the member believes appropriate for an independent judgment on the matter, e.g., raw data underlying a summary or report, or a briefing on the legal aspects of the matter.


</P>
</DIV8>


<DIV8 N="§ 14.39" NODE="21:1.0.1.1.11.2.98.10" TYPE="SECTION">
<HEAD>§ 14.39   Additional rules for a particular advisory committee.</HEAD>
<P>(a) In addition to these rules, an advisory committee may, with the concurrence of the designated Federal employee, adopt additional rules which are not inconsistent with this subpart or with other legal requirements.
</P>
<P>(b) Any additional rules will be included in the minutes of the meeting when adopted and in the materials compiled under § 14.33 and will be available for public disclosure under § 14.65(c).


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.11.3" TYPE="SUBPART">
<HEAD>Subpart C—Establishment of Advisory Committees</HEAD>


<DIV8 N="§ 14.40" NODE="21:1.0.1.1.11.3.98.1" TYPE="SECTION">
<HEAD>§ 14.40   Establishment and renewal of advisory committees.</HEAD>
<P>(a) An advisory committee may be established or renewed whenever it is necessary or appropriate for the committee to hold a public hearing and to review and make recommendations on any matter pending before FDA. Except for committees established by statute, before a committee is established or renewed it must first be approved by the Department pursuant to 45 CFR part 11 and by the General Services Administration.
</P>
<P>(b) When an advisory committee is established or renewed, the Commissioner will issue a <E T="04">Federal Register</E> notice certifying that the establishment or renewal is in the public interest and stating the structure, function, and purposes of the committee and, if it is a standing advisory committee, shall amend § 14.100 to add it to the list of standing advisory committees. A notice of establishment will be published at least 15 days before the filing of the advisory committee charter under paragraph (c) of this section. A notice of renewal does not require the 15-day notice.
</P>
<P>(c) No committee may meet or take action until its charter is prepared and filed as required by section 9(c) of the Federal Advisory Committee Act. This requirement is to be met by an advisory committee utilized by FDA, even though it is not established by the agency, prior to utilization.
</P>
<P>(d) The regulations of the Department cited in paragraph (a) of this section provide that the charter of a parent committee may incorporate information concerning activities of a subgroup. In such instances, a subgroup will not be established as a committee distinct from the parent committee. However, a subgroup will be established as a separate committee when the charter of the parent committee does not incorporate the activities of the subgroup, or when the subgroup includes members who are not all drawn from the parent committee.
</P>
<P>(e) An advisory committee not required to be established by law will be established or utilized only if it is in the public interest and only if its functions cannot reasonably be performed by other existing advisory committees or by FDA.
</P>
<P>(f) An advisory committee must meet the following standards:
</P>
<P>(1) Its purpose is clearly defined.
</P>
<P>(2) Its membership is balanced fairly in terms of the points of view represented in light of the functions to be performed. Although proportional representation is not required, advisory committee members are selected without regard to race, color, national origin, religion, age, or sex.
</P>
<P>(3) It is constituted and utilizes procedures designed to assure that its advice and recommendations are the result of the advisory committee's independent judgment.
</P>
<P>(4) Its staff is adequate. The Commissioner designates an Designated Federal Officer and alternate for every advisory committee, who are employees of FDA. The Designated Federal Officer is responsible for all staff support unless other agency employees are designated for this function.
</P>
<P>(5) Whenever feasible, or required by statute, it includes representatives of the public interest.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 55 FR 42703, Oct. 23, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 14.55" NODE="21:1.0.1.1.11.3.98.2" TYPE="SECTION">
<HEAD>§ 14.55   Termination of advisory committees.</HEAD>
<P>(a) Except as provided in paragraph (c) of this section, a standing advisory committee is terminated when it is no longer needed, or not later than 2 years after its date of establishment unless it is renewed for an additional 2-year period. A committee may be renewed for as many 2-year periods as the public interest requires. The requirements for establishment of a committee under § 14.40 also apply to its renewal.
</P>
<P>(b) FDA will issue a <E T="04">Federal Register</E> notice announcing the reasons for terminating a committee and, if it is a standing committee, amending § 14.100 to delete it from the list.
</P>
<P>(c) TEPRSSC is a permanent statutory advisory committee established by section 358(f)(1)(A) of the Public Health Service Act, as added by the Radiation Control for Health and Safety Act of 1968, transferred to the FD&amp;C Act (21 U.S.C. 360kk(f)(1)(A)), and is not subject to termination and renewal under paragraph (a) of this section, except that a new charter is prepared and filed at the end of each 2-year period as provided in § 14.40(c). Also, the statutory medical device classification panels established under section 513(b)(1) of the FD&amp;C Act (21 U.S.C. 360c(b)(1)) and part 860, and the statutory medical device good manufacturing practice advisory committees established under section 520(f)(3) of the FD&amp;C Act (21 U.S.C. 360j(f)(3)), are specifically exempted from the normal 2-year duration period.
</P>
<P>(d) Color additive advisory committees are required to be established under the circumstances specified in sections 721(b)(5)(C) and (D) of the FD&amp;C Act (21 U.S.C. 379e(b)(5)(C) and (D)). A color additive advisory committee is subject to the termination and renewal requirements of the Federal Advisory Committee Act and of this part.
</P>
<P>(e) The Tobacco Products Scientific Advisory Committee is a permanent statutory advisory committee established by section 917 of the Family Smoking Prevention and Tobacco Control Act (21 U.S.C. 387q) (Pub. L. 111-31) and is not subject to termination and renewal under paragraph (a) of this section.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 75 FR 73953, Nov. 30, 2010; 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.11.4" TYPE="SUBPART">
<HEAD>Subpart D—Records of Meetings and Hearings Before Advisory Committees</HEAD>


<DIV8 N="§ 14.60" NODE="21:1.0.1.1.11.4.98.1" TYPE="SECTION">
<HEAD>§ 14.60   Minutes and reports of advisory committee meetings.</HEAD>
<P>(a) The Designated Federal Officer or other designated agency employee prepares detailed minutes of all advisory committee meetings, except that less detailed minutes may be prepared for open portions of meetings which under § 14.61, must be transcribed or recorded by the agency. Their accuracy is approved by the committee and certified by the Chairperson. The approval and certification may be accomplished by mail or by telephone.
</P>
<P>(b) The minutes include the following:
</P>
<P>(1) The time and place of the meeting.
</P>
<P>(2) The members, committee staff, and agency employees present, and the names and affiliations or interests of public participants.
</P>
<P>(3) A copy of or reference to all written information made available for consideration by the committee at the proceedings.
</P>
<P>(4) A complete and accurate description of matters discussed and conclusions reached. A description is to be kept separately for the following portions of the meeting to facilitate their public disclosure: The open portions specified in § 14.25 (a) and (b), any closed portion during which a presentation is made under § 14.25(c), and any closed deliberative portion under § 14.25(d). The minutes of a closed deliberative portion of a meeting may not refer to members by name, except upon their request, or to data or information described in § 14.75(b). Any inadvertent references that occur are to be deleted before public disclosure.
</P>
<P>(5) A copy of or reference to all reports received, issued, or approved by the committee.
</P>
<P>(6) The extent to which the meeting was open to the public.
</P>
<P>(7) The extent of public participation, including a list of members of the public who presented oral or written statements.
</P>
<P>(c) For a meeting that has a closed portion, either (1) the minutes of the closed portion are available for public disclosure under § 14.75(a)(6)(i), or (2) if under § 14.75(a)(6)(ii) they are not promptly available, the Designated Federal Officer or other designated agency employee shall prepare a brief summary of the matters considered in an informative manner to the public, consistent with 5 U.S.C. 552(b).
</P>
<P>(d) Where a significant portion of the meeting of a committee is closed, the committee will issue a report at least annually setting forth a summary of its activities and related matters informative to the public consistent with 5 U.S.C. 552(b). This report is to be a compilation of or be prepared from the individual reports on closed portions of meeting prepared under paragraph (c) of this section.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 45 FR 85725, Dec. 30, 1980]


</CITA>
</DIV8>


<DIV8 N="§ 14.61" NODE="21:1.0.1.1.11.4.98.2" TYPE="SECTION">
<HEAD>§ 14.61   Transcripts of advisory committee meetings.</HEAD>
<P>(a) The agency will arrange for a transcript or recording to be made for each portion of a meeting.
</P>
<P>(b) A transcript or recording of an open portion of a meeting made by FDA is to be included in the record of the committee proceedings.
</P>
<P>(c) A transcript or recording of any closed portion of a meeting made by FDA will not be included in the administrative record of the committee proceedings. The transcript or recording will be retained as confidential by FDA, and will not be discarded or erased.
</P>
<P>(d) Any transcript or recording of a meeting or portion thereof which is publicly available under this section will be available at actual cost of duplication, which will be, where applicable, the fees established in § 20.45. FDA may furnish the requested transcript or recording for copying to a private contractor who shall charge directly for the cost of copying under § 20.53.
</P>
<P>(e) A person attending any open portion of a meeting may, consistent with the orderly conduct of the meeting, record or otherwise take a transcript of the meeting. This transcription will not be part of the administrative record.
</P>
<P>(f) Only FDA may make a transcript or recording of a closed portion of a meeting.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 68 FR 25285, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 14.65" NODE="21:1.0.1.1.11.4.98.3" TYPE="SECTION">
<HEAD>§ 14.65   Public inquiries and requests for advisory committee records.</HEAD>
<P>(a) Public inquiries on general committee matters, except requests for records, are to be directed to the Committee Management Officer in the Advisory Committee Oversight and Management Staff, Food and Drug Administration, 10903 New Hampshire Ave., Bldg. 32, Rm. 5103, Silver Spring, MD 20993.
</P>
<P>(b) Public inquiries on matters relating to a specific committee, except requests for records, are to be directed to the Designated Federal Officer or the designated agency employee listed in the <E T="04">Federal Register</E> notices published under § 14.20.
</P>
<P>(c) Requests for public advisory committee records, including minutes, are to be made, to FDA's Division of Freedom of Information  (the Freedom of Information Staff's address is available on the agency's web site at <I>http://www.fda.gov</I>) under § 20.40 and the related provisions of part 20.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 46 FR 8456, Jan. 27, 1981; 76 FR 31469, June 1, 2011; 78 FR 17087, Mar. 20, 2013; 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 14.70" NODE="21:1.0.1.1.11.4.98.4" TYPE="SECTION">
<HEAD>§ 14.70   Administrative record of a public hearing before an advisory committee.</HEAD>
<P>(a) Advice or recommendations of an advisory committee may be given only on matters covered in the administrative record of the committee's proceedings. Except as specified in other FDA regulations, the administrative record consists of all the following items relating to the matter:
</P>
<P>(1) Any transcript or recording of an open portion of a meeting.
</P>
<P>(2) The minutes of all portions of all meetings, after any deletions under § 14.60(b)(4).
</P>
<P>(3) All written submissions to and information considered by the committee.
</P>
<P>(4) All reports made by the committee.
</P>
<P>(5) Any reports prepared by a consultant under § 14.31(e).
</P>
<P>(b) The record of the proceeding is closed at the time the advisory committee renders its advice or recommendations or at any earlier time specified by the committee or in other sections in this chapter.


</P>
</DIV8>


<DIV8 N="§ 14.75" NODE="21:1.0.1.1.11.4.98.5" TYPE="SECTION">
<HEAD>§ 14.75   Examination of administrative record and other advisory committee records.</HEAD>
<P>(a) The administrative record and other committee records are available for public disclosure under part 20, except as provided in paragraph (b) of this section, at the following times:
</P>
<P>(1) The written information for consideration by the committee at any meeting: at the same time it is made available to the committee. 
</P>
<P>(2) The transcript or recording of any open portion of a meeting: as soon as it is available.
</P>
<P>(3) The minutes of any open portion of a meeting: after they have been approved by the committee and certified by the Chairperson.
</P>
<P>(4) The brief summary of any closed portion of a meeting prepared under § 14.60(c): as soon as it is available.
</P>
<P>(5) All written information or views submitted to the committee at an open portion of a meeting: as soon as they are submitted.
</P>
<P>(6) The minutes or portions thereof of a closed portion of a meeting—
</P>
<P>(i) For a matter not directed to be maintained as confidential under § 14.22(i)(2): After they have been approved by the committee and certified by the Chairperson; and
</P>
<P>(ii) For a matter directed to be maintained as confidential under § 14.22(i)(2): After the advice or report of the committee relevant to those minutes or portions thereof is acted upon by the Commissioner, or upon a determination by the Commissioner that such minutes or portions thereof may be made available for public disclosure without undue interference with agency or advisory committee operations.
</P>
<P>(7) Formal advice or a report of the committee: After it has been acted upon, i.e., approved, disapproved, or rejected as inadequate, by the Commissioner, or upon a determination by the Commissioner that such formal advice or report may be made available for public disclosure without undue interference with agency or committee operations. Such formal advice or report may be retained as confidential while it is under active advisement.
</P>
<P>(8) Any other committee records relating to the matter, except transcripts and recordings of closed portions of meetings: After the advice or report of the committee relevant to those records is acted upon by the Commissioner, or upon a determination by the Commissioner that the records may be made available for public disclosure without undue interference with agency or committee operations.
</P>
<P>(b) The following information contained in the administrative record is not available for public examination or copying except as provided in § 12.32(g):
</P>
<P>(1) Material provided to the committee by FDA that is exempt from public disclosure under part 20 and the regulations referenced there.
</P>
<P>(2) Material provided to the advisory committee by a person making a presentation described in § 14.25(c) and which is prohibited from public disclosure under part 20 and the regulations referenced there.
</P>
<P>(c) The Dockets Management Staff (HFA-305) will maintain a file for each committee containing the following principal records for ready access by the public:
</P>
<P>(1) The committee charter.
</P>
<P>(2) A list of committee members and their curricula vitae.
</P>
<P>(3) The minutes of committee meetings.
</P>
<P>(4) Any formal advice or report of the committee.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.11.5" TYPE="SUBPART">
<HEAD>Subpart E—Members of Advisory Committees</HEAD>


<DIV8 N="§ 14.80" NODE="21:1.0.1.1.11.5.98.1" TYPE="SECTION">
<HEAD>§ 14.80   Qualifications for members of standing policy and technical advisory committees.</HEAD>
<P>(a) Members of a policy advisory committee—
</P>
<P>(1) Shall have diverse interests, education, training, and experience; specific technical expertise is not a requirement;
</P>
<P>(2) Are subject to the conflict of interest laws and regulations either as special Government employees or as members of the uniformed services, including the Commissioned Corps of the Public Health Service (the Commissioner has determined that, because members representing particular interests, e.g., a representative of labor, industry, consumers, or agriculture, are included on advisory committees specifically for the purpose of representing these interests, any financial interest covered by 18 U.S.C. 208(a) in the class which the member represents is irrelevant to the services which the Government expects from them and thus is hereby exempted under 18 U.S.C. 208(b) as too remote and inconsequential to affect the integrity of their services); and
</P>
<P>(3) Shall be voting members.
</P>
<P>(b) <I>Technical advisory committee.</I> (1) Voting members of technical advisory committees—
</P>
<P>(i) Shall have expertise in the subject matter with which the committee is concerned and have diverse professional education, training, and experience so that the committee will reflect a balanced composition of sufficient scientific expertise to handle the problems that come before it; and
</P>
<P>(ii) Except for members of the Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC), are subject to the conflict of interest laws and regulations either as special Government employees or as members of the uniformed services, including the Commissioned Corps of the Public Health Service.
</P>
<P>(2) The Commissioner shall, when required by statute, and may when not required by statute, provide for nonvoting members of a technical advisory committee to serve as representatives of and liaison with interested organizations. Nonvoting members—
</P>
<P>(i) Shall be selected by the interested organizations, as provided in § 14.84; technical expertise in the subject matter with which the committee is involved is not a requirement; and
</P>
<P>(ii) May be special Government employees subject to the conflict of interest laws and regulations, except as provided in § 14.84(e).
</P>
<P>(c) A person may serve as a voting or nonvoting member on only one FDA advisory committee unless the Commissioner determines in writing that dual membership will aid the work of the committees involved and is in the public interest.
</P>
<P>(d) Members of FDA advisory committees, and the Chairperson, are appointed from among those nominated under §§ 14.82 and 14.84 and from any other sources by the Secretary, or, by delegation of authority, by the Assistant Secretary for Health, or the Commissioner.
</P>
<P>(e) Members appointed to an advisory committee serve for the duration of the committee, or until their terms of appointment expire, they resign, or they are removed from membership by the Commissioner.
</P>
<P>(f) A committee member may be removed from membership for good cause. Good cause includes excessive absenteeism from committee meetings, a demonstrated bias that interferes with the ability to render objective advice, failure to abide by the procedures established in this subpart, or violation of other applicable rules and regulations, e.g., for nonvoting members, the provisions of § 14.86(c).
</P>
<P>(g) Consultants appointed under § 14.31(e) are not members of advisory committees.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 53 FR 50949, Dec. 19, 1988; 54 FR 9035, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 14.82" NODE="21:1.0.1.1.11.5.98.2" TYPE="SECTION">
<HEAD>§ 14.82   Nominations of voting members of standing advisory committees.</HEAD>
<P>(a) The Commissioner will publish one or more notices in the <E T="04">Federal Register</E> each year requesting nominations for voting members of all existing standing advisory committees. The notice will invite the submission of nominations for voting members from both individuals and organizations.
</P>
<P>(b) The notice announcing the establishment of a new committee under § 14.40(b) will invite the submission of nominations for voting members.
</P>
<P>(c) A person may nominate one or more qualified persons to an advisory committee. Nominations will specify the advisory committee for which the nominee is recommended and will include a complete curriculum vitae of the nominee. Nominations are to state that the nominee is aware of the nomination, is willing to serve as a member of the advisory committee, and appears to have no conflict of interest that would preclude membership.
</P>
<P>(d) Voting members serve as individuals and not as representatives of any group or organization which nominated them or with which they may be affiliated.


</P>
</DIV8>


<DIV8 N="§ 14.84" NODE="21:1.0.1.1.11.5.98.3" TYPE="SECTION">
<HEAD>§ 14.84   Nominations and selection of nonvoting members of standing technical advisory committees.</HEAD>
<P>(a) This section applies when the Commissioner concludes that a technical advisory committee should include nonvoting members to represent and serve as a liaison with interested individuals and organizations.
</P>
<P>(b) Except when the Commissioner concludes otherwise, nonvoting members of a technical advisory committee are selected in accordance with paragraphs (c) and (d) of this section and are normally limited to one person selected by consumer groups and organizations and one person selected by industry groups and organizations.
</P>
<P>(c) To select a nonvoting member to represent consumer interests, except as provided in paragraph (c)(5) of this section, the Commissioner publishes a notice in the <E T="04">Federal Register</E> requesting nominations for each specific committee, or subcommittee, for which nonvoting members are to be appointed.
</P>
<P>(1) A period of 30 days will be permitted for submission of nominations for that committee or subcommittee. Interested persons may nominate one or more qualified persons to represent consumer interests. Although nominations from individuals will be accepted, individuals are encouraged to submit their nominations through consumer organizations as defined in paragraph (c)(3) of this section. Nominations of qualified persons for general consideration as nonvoting members of unspecified advisory committees or subcommittees may be made at any time. All nominations are to be submitted in writing to Advisory Committee Oversight and Management Staff, Food and Drug Administration, 10903 New Hampshire Ave., Bldg. 32, rm. 1503, Silver Spring, MD 20993.
</P>
<P>(2) A complete curriculum vitae of any nominee is to be included. Nominations must state that the nominee is aware of the nomination, is willing to serve as a member of an advisory committee, and appears to have no conflict of interest. The nomination must state whether a nominee is interested only in a particular advisory committee or subcommittee, or whether the nominee is interested in becoming a member of any advisory committee or subcommittee. Nominations that do not comply with the requirements of this paragraph will not be considered.
</P>
<P>(3) The Advisory Committee Oversight and Management Staff will compile a list of organizations whose objectives are to promote, encourage, and contribute to the advancement of consumer education and to the resolution of consumer problems. All organizations listed are entitled to vote upon the nominees. The list will include organizations representing the public interest, consumer advocacy groups, and consumer/health branches of Federal, State, and local governments. Any organization that meets the criteria may be included on such list on request.
</P>
<P>(4) The executive secretary, or other designated agency employee, will review the list of nominees and select three to five qualified nominees to be placed on a ballot. Names not selected will remain on a list of eligible nominees and be reviewed periodically by the Advisory Committee Oversight and Management Staff to determine continued interest. Upon selection of the nominees to be placed on the ballot, the curriculum vitae for each of the nominees will be sent to each of the organizations on the list complied under paragraph (c)(3) of this section, together with a ballot to be filled out and returned within 30 days. After the time for return of the ballots has expired, the ballots will be counted and the nominee who has received the highest number of votes will be selected as the nonvoting member representing consumer interests for that particular advisory committee or subcommittee. In the event of a tie, the Commissioner will select the winner by lot from among those tied for the highest number of votes
</P>
<P>(5) If a member representing consumer interests resigns or is removed before termination of the committee on which the member is serving, the following procedures will be used to appoint a replacement to serve out the term of the former member:
</P>
<P>(i) The Commissioner will appoint the runner-up, in order of number of ballots received, on the original ballot submitted under paragraph (c)(4) of this section to fill the vacancy. If the runner-up is no longer willing to serve as a member, then the next runner-up will be appointed.
</P>
<P>(ii) If none of the nominees on the original ballot is willing to serve, or if there was only one nominee on the original ballot, the Advisory Committee Oversight and Management Staff will contact by telephone eligible individuals whose names have been submitted in the past as candidates for membership as representatives of consumer interests. A list of persons who are interested in serving on an advisory committee will then be prepared. The curricula vitae of these persons, together with a ballot, will be sent to a representative number of consumer organizations that have been determined to be eligible to vote for consumer representatives in accordance with paragraph (c)(3) of this section. After 4 days have elapsed, the Advisory Committee Oversight and Management Staff will contact the consumer organizations by telephone and elicit their votes. The candidate who has received the highest number of votes will be selected. In the event of a tie, the Commissioner will select the winner by lot from among those tied for the highest number of votes.
</P>
<P>(d) To select a nonvoting member to represent industry interests, the Commissioner will publish, for each committee for which the Commissioner has determined to appoint a nonvoting member, a notice requesting that, within 30 days, any industry organization interested in participating in the selection of an appropriate nonvoting member to represent industry interests send a letter stating that interest to the FDA employee designated in the notice. After 30 days, a letter will be sent to each organization that has expressed an interest, attaching a complete list of all such organizations, and stating that it is their responsibility to consult with each other in selecting, within 60 days after receipt of the letter, a single nonvoting member to represent industry interests for that committee. If no individual is selected within 60 days, the Commissioner will select the nonvoting member representing industry interests.
</P>
<P>(e) The Commissioner has determined that, because nonvoting members representing consumer and industry interests are included on advisory committees specifically for the purpose of representing such interests and have no vote, any financial interest covered by 18 U.S.C. 208(a) in the class which the member represents is irrelevant to the services the Government expects from them and thus is hereby exempted under 18 U.S.C. 208(b) as too remote and inconsequential to affect the integrity of their services.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 54 FR 9035, Mar. 3, 1989; 75 FR 15342, Mar. 29, 2010]


</CITA>
</DIV8>


<DIV8 N="§ 14.86" NODE="21:1.0.1.1.11.5.98.4" TYPE="SECTION">
<HEAD>§ 14.86   Rights and responsibilities of nonvoting members of advisory committees.</HEAD>
<P>(a) A nonvoting member of an advisory committee selected to represent and serve as a liaison with interested individuals, associations, and organizations has the same rights as any other committee member except that—
</P>
<P>(1) A nonvoting member may vote only on procedural matters such as additional rules adopted under § 14.39(a), approval of minutes under § 14.60(a), decisions on transcripts under § 14.61(b), and future meeting dates;
</P>
<P>(2) A nonvoting member who is a representative of industry interest may have access to data and information that constitute a trade secret or confidential commercial or financial information as defined in § 20.61 only if the person has been appointed as a special Government employee under § 14.80(b).
</P>
<P>(b) A nonvoting member of an advisory committee is subject to, and shall abide by, all rules and regulations adopted by FDA and the committee.
</P>
<P>(c) It is the responsibility of the nonvoting consumer and industry members of an advisory committee to represent the consumer and industry interests in all deliberations.
</P>
<P>(1) A nonvoting member does not represent any particular organization or group, but rather represents all interested persons within the class which the member is selected to represent. Accordingly, an interested person within the class represented by that nonvoting member may, upon request, have access to all written statements or oral briefings concerning the committee prepared by the nonvoting member for distribution to any person outside the committee. When documents are prepared with non-Government funds, persons desiring copies may be required to pay a reasonable fee to cover printing and similar costs.
</P>
<P>(2) The nonvoting member reviews all official committee minutes to assure their completeness and accuracy.
</P>
<P>(3) The nonvoting member acts as a liaison between the committee and the interested persons whom that member represents, and transmits requests for information from the committee and relevant information and views to the committee. The nonvoting member takes the initiative in contacting interested persons whom the member represents to seek out relevant information and views and to relate the progress of the advisory committee.
</P>
<P>(4) A nonvoting industry member represents all members of the industry, and not any particular association, company, product, or ingredient. If a matter comes before the committee that directly or indirectly affects the company employing the nonvoting industry member, the member shall so inform the committee but need not be absent during the discussion or decline to participate in the discussion. a nonvoting industry member may not discuss the company's position as such, but may discuss any matter in general terms. All presentations and discussions of scientific data and their interpretation on behalf of a company will occur in open session, except as provided in § 14.25(c).
</P>
<P>(5) A nonvoting member of an advisory committee may not make any presentation to that advisory committee during a hearing conducted by that committee.
</P>
<P>(6) Although a nonvoting member serves in a representative capacity, the nonvoting member shall exercise restraint in performing such functions and may not engage in unseemly advocacy or attempt to exert undue influence over the other members of the committee.
</P>
<P>(d) A nonvoting member of an advisory committee may be removed by the Commissioner for failure to comply with this section as well as § 14.80(f).


</P>
</DIV8>


<DIV8 N="§ 14.90" NODE="21:1.0.1.1.11.5.98.5" TYPE="SECTION">
<HEAD>§ 14.90   Ad hoc advisory committee members.</HEAD>
<P>In selecting members of an ad hoc advisory committee, the Commissioner may use the procedures in §§ 14.82 and 14.84 or any other procedure deemed appropriate. 


</P>
</DIV8>


<DIV8 N="§ 14.95" NODE="21:1.0.1.1.11.5.98.6" TYPE="SECTION">
<HEAD>§ 14.95   Compensation of advisory committee members.</HEAD>
<P>(a)(1) Except as provided in paragraphs (a) (2) and (3) of this section, all voting advisory committee members shall, and nonvoting members may, be appointed as special Government employees and receive a consultant fee and be reimbursed for travel expenses, including per diem in lieu of subsistence, unless such compensation and reimbursement are waived.
</P>
<P>(2) Members of the Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC) are not appointed as special Government employees. Any member of TEPRSSC who is not a Federal employee or member of the uniformed services, including the Commissioned Corps of the Public Health Service, shall receive a consultant fee and be reimbursed for travel expenses, including per diem in lieu of subsistence, unless such compensation and reimbursement are waived.
</P>
<P>(3) Voting and nonvoting advisory committee members who are members of the uniformed services, including the Commissioned Corps of the Public Health Service, provide service on Food and Drug Administration advisory committees as part of their assigned functions, are not appointed as special government employees, but are reimbursed by the Food and Drug Administration for travel expenses.
</P>
<P>(b) Notwithstanding the member's primary residence, an advisory committee member, while attending meetings of the full committee or a subcommittee, will be paid whether the meetings are held in the Washington, DC, area or elsewhere.
</P>
<P>(c) A committee member who participates in any agency-directed assignment will be paid at an hourly rate when doing assigned work at home, a place of business, or in an FDA facility located within the member's commuting area, and at a daily rate when required to travel outside of that commuting area to perform the assignment. A committee member will not be paid for time spent on normal preparation for a committee meeting.
</P>
<P>(1) An agency-directed assignment is an assignment that meets the following criteria:
</P>
<P>(i) An activity that requires undertaking a definitive study. The activity must produce a tangible end product, usually a written report. Examples are:
</P>
<P>(<I>a</I>) An analysis of the risks and benefits of the use of a class of drugs or a report on a specific problem generated by an IND or NDA;
</P>
<P>(<I>b</I>) The performance of similar investigations or analysis of complex industry submissions to support advisory committee deliberations other than normal meeting preparation;
</P>
<P>(<I>c</I>) The preparation of a statistical analysis leading to an estimate of toxicologically safe dose levels; and
</P>
<P>(<I>d</I>) The design or analysis of animal studies of toxicity, mutagenicity, teratogenicity, or carcinogenicity.
</P>
<P>(ii) The performance of an IND or NDA review or similar review.
</P>
<P>(2) A committee member who undertakes a special assignment, the end product of which does not represent the end product of the advisory committee, but rather of the committee member's own assignment, can be compensated. Should this preparatory work by members collectively result in an end product of the committee, this is to be considered normal meeting preparation and committee members are not to be compensated for this work.
</P>
<P>(d) Salary while in travel status is authorized when a committee member's ordinary pursuits are interrupted for the substantial portion of an additional day beyond the day or days spent in performing those services, and as a consequence the committee member loses some regular compensation. This applies on weekends and holidays if the special Government employee loses income that would otherwise be earned on that day. For travel purposes, a substantial portion of a day is defined as 50 percent of the working day, and the traveler will be paid at a daily rate.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 53 FR 50949, Dec. 19, 1988]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.11.6" TYPE="SUBPART">
<HEAD>Subpart F—Standing Advisory Committees</HEAD>


<DIV8 N="§ 14.100" NODE="21:1.0.1.1.11.6.98.1" TYPE="SECTION">
<HEAD>§ 14.100   List of standing advisory committees.</HEAD>
<P>Standing advisory committees and the dates of their establishment are as follows:
</P>
<P>(a) <I>Office of the Commissioner</I>—(1) <I>Science Board to the Food and Drug Administration.</I>
</P>
<P>(i) Date established: June 26, 1992.
</P>
<P>(ii) Function: The board shall provide advice primarily to the agency's Senior Science Advisor and, as needed, to the Commissioner and other appropriate officials on specific complex and technical issues as well as emerging issues within the scientific community in industry and academia. Additionally, the board will provide advice to the agency on keeping pace with technical and scientific evolutions in the fields of regulatory science; on formulating an appropriate research agenda; and on upgrading its scientific and research facilities to keep pace with these changes. It will also provide the means for critical review of agency sponsored intramural and extramural scientific research programs.
</P>
<P>(2) <I>Pediatric Advisory Committee.</I> (i) Date established: June 18, 2004.
</P>
<P>(ii) Function: Advises on pediatric therapeutics, pediatric research, and other matters involving pediatrics for which the Food and Drug Administration has regulatory responsibility.
</P>
<P>(3) <I>Risk Communication Advisory Committee.</I> (i) Date rechartered: July 9, 2009.
</P>
<P>(ii) Function: The committee reviews and evaluates strategies and programs designed to communicate with the public about the risks and benefits of FDA-regulated products so as to facilitate optimal use of these products. The committee also reviews and evaluates research relevant to such communication to the public by both FDA and other entities. It also facilitates interactively sharing risk and benefit information with the public to enable people to make informed independent judgments about use of FDA-regulated products.
</P>
<P>(4) <I>Tobacco Products Scientific Advisory Committee.</I> (i) Date Established: August 12, 2009.
</P>
<P>(ii) Function: The committee reviews and evaluates safety, dependence, and health issues relating to tobacco products and provides appropriate advice, information, and recommendations to the Commissioner of Food and Drugs. Specifically, the committee will submit reports and recommendations on tobacco-related topics, including: The impact of the use of menthol in cigarettes on the public health, including such use among children, African Americans, Hispanics and other racial and ethnic minorities; the nature and impact of the use of dissolvable tobacco products on the public health, including such use on children; the effects of the alteration of nicotine yields from tobacco products and whether there is a threshold level below which nicotine yields do not produce dependence on the tobacco product involved; and any application submitted by a manufacturer for a modified risk tobacco product. The committee may provide recommendations to the Secretary of Health and Human Services regarding any regulations to be issued under the Federal Food, Drug, and Cosmetic Act and may review any applications for new tobacco products or petitions for exemption under section 906(e) of the Family Smoking Prevention and Tobacco Control Act. The committee may consider and provide recommendations on any other matter as provided in the Family Smoking Prevention and Tobacco Control Act.
</P>
<P>(b) <I>Center for Biologics Evaluation and Research</I>—(1) <I>Cellular, Tissue and Gene Therapies Advisory Committee.</I> (i) Date established: October 28, 1988.
</P>
<P>(ii) Function: Reviews and evaluates available data relating to the safety, effectiveness, and appropriate use of human cells, human tissues, gene transfer therapies and xenotransplantation products which are intended for transplantation, implantation, infusion, and transfer in the prevention and treatment of a broad spectrum of human diseases and in the reconstruction, repair or replacement of tissues for various conditions. The Committee also considers the quality and relevance of FDA's research program which provides scientific support for the regulation of these products, and makes appropriate recommendations to the Commissioner of Food and Drugs.
</P>
<P>(2) <I>Blood Products Advisory Committee.</I> (i) Date established: May 13, 1980.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness, and appropriate use of blood products intended for use in the diagnosis, prevention, or treatment of human diseases.
</P>
<P>(3) <I>Vaccines and Related Biological Products Advisory Committee</I>—
</P>
<P>(i) Date established: December 31, 1979.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of vaccines intended for use in the diagnosis, prevention, or treatment of human diseases.
</P>
<P>(c) <I>Center for Drug Evaluation and Research</I>—(1) <I>Anesthetic and Analgesic Drug Products Advisory Committee.</I> (i) Date established: May 1, 1978.
</P>
<P>(ii) <I>Function:</I> Reviews and evaluates data concerning the safety and effectiveness of marketed and investigational human drug products including analgesics, <I>e.g.,</I> abuse-deterrent opioids, novel analgesics, and issues related to opioid abuse, and those for use in anesthesiology.
</P>
<P>(2) <I>Antimicrobial Drugs Advisory Committee.</I> (i) Date established: October 7, 1980.
</P>
<P>(ii) Function: Reviews and evaluates available data concerning the safety and effectiveness of marketed and investigational human drug products for use in the treatment of infectious diseases and disorders.


</P>
<P>(3) <I>Cardiovascular and Renal Drugs Advisory Committee.</I> (i) Date established: August 27, 1970.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in cardiovascular and renal disorders.
</P>
<P>(4) <I>Dermatologic and Ophthalmic Drugs Advisory Committee.</I> (i) Date established: October 7, 1980.
</P>
<P>(ii) Function: Reviews and evaluates available data concerning the safety and effectiveness of marketed and investigational human drug products for use in the treatment of dermatologic and ophthalmic disorders.
</P>
<P>(5) <I>Drug Safety and Risk Management Advisory Committee.</I> (i) Date established: May 31, 1978.
</P>
<P>(ii) Function: Reviews and evaluates data on risk management plans, provides active surveillance methodologies, trademark studies, methodologies for risk management communication, and related issues.
</P>
<P>(6) <I>Endocrinologic and Metabolic Drugs Advisory Committee.</I> (i) Date established: August 27, 1970.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in endocrine and metabolic disorders.
</P>
<P>(7) <I>Obstetrics, Reproductive and Urologic Drugs Advisory Committee.</I> (i) Date established: March 23, 1978.
</P>
<P>(ii) Function: The committee reviews and evaluates data on the safety and effectiveness of marketed and investigational human drug products for use in the practice of obstetrics, gynecology, urology and related specialties, and makes appropriate recommendations to the Commissioner of Food and Drugs.
</P>
<P>(8) <I>Gastrointestinal Drugs Advisory Committee.</I> (i) Date established: March 3, 1978.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in gastrointestinal diseases.
</P>
<P>(9) <I>Oncologic Drugs Advisory Committee.</I> (i) Date established: September 1, 1978.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in treatment of cancer.
</P>
<P>(10) <I>Peripheral and Central Nervous System Drugs Advisory Committee.</I> (i) Date established: June 4, 1974.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in neurological disease.
</P>
<P>(11) <I>Psychopharmacologic Drugs Advisory Committee.</I> (i) Date established: June 4, 1974.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in the practice of psychiatry and related fields.
</P>
<P>(12) <I>Pulmonary-Allergy Drugs Advisory Committee.</I> (i) Date established: February 17, 1972.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drugs for use in the treatment of pulmonary disease and diseases with allergic and/or immunologic mechanisms.
</P>
<P>(13) <I>Medical Imaging Drugs Advisory Committee.</I> (i) Date established: May 18, 2011.
</P>
<P>(ii) Function: Reviews and evaluates data concerning the safety and effectiveness of marketed and investigational human drug products for use in diagnostic and therapeutic procedures using radioactive pharmaceuticals and contrast media used in diagnostic radiology.
</P>
<P>(14) <I>Pharmaceutical Science and Clinical Pharmacology Advisory Committee.</I> (i) Date established: January 22, 1990.
</P>
<P>(ii) Function: The committee shall provide advice on scientific, clinical and technical issues related to safety and effectiveness of drug products for use in the treatment of a broad spectrum of human diseases, the quality characteristics which such drugs purport or are represented to have and as required, any other product for which the Food and Drug Administration has regulatory responsibility, and make appropriate recommendations to the Commissioner of Food and Drugs. The Committee may also review agency sponsored intramural and extramural biomedical research programs in support of FDA's drug regulatory responsibilities and its critical path initiatives related to improving the efficacy and safety of drugs and improving the efficiency of drug development.
</P>
<P>(15) <I>Nonprescription Drugs Advisory Committee.</I> (i) Date established: August 27, 1991.
</P>
<P>(ii) Functions: The committee reviews and evaluates available data concerning the safety and effectiveness of over-the-counter (nonprescription) human drug products for use in the treatment of a broad spectrum of human symptoms and diseases.
</P>
<P>(16) <I>Pharmacy Compounding Advisory Committee.</I> (i) Date re-established: April 25, 2012.
</P>
<P>(ii) Function: Provides advice on scientific, technical, and medical issues concerning drug compounding under sections 503A and 503B of the Federal Food, Drug, and Cosmetic Act and, as required, any other product for which the Food and Drug Administration has regulatory responsibility, and makes appropriate recommendations to the Commissioner of Food and Drugs.


</P>
<P>(17) <I>Genetic Metabolic Diseases Advisory Committee.</I>
</P>
<P>(i) Date Established: December 12, 2023.
</P>
<P>(ii) Function: Reviews and evaluates data on the safety and effectiveness of marketed and investigational human drug and biologic products for use in the treatment of genetic metabolic diseases and makes appropriate recommendations to the Commissioner of Food and Drugs.


</P>
<P>(d) <I>Center for Devices and Radiological Health</I>—(1) <I>Medical Devices Advisory Committee.</I> (i) <I>Date established:</I> October 27, 1990.
</P>
<P>(ii) <I>Function:</I> Reviews and evaluates data on the safety and effectiveness of marketed and investigational devices and makes recommendations for their regulation.
</P>
<P>(2) <I>Device Good Manufacturing Practice Advisory Committee.</I> (i) Date established: May 17, 1987.
</P>
<P>(ii) Function: Reviews proposed regulations for good manufacturing practices governing the methods used in, and the facilities and controls used for, the manufacture, packing, storage, and installation of devices, and makes recommendations on the feasibility and reasonableness of the proposed regulations.
</P>
<P>(3) <I>Technical Electronic Product Radiation Safety Standards Committee.</I> (i) Date established: October 18, 1968.
</P>
<P>(ii) Function: Advises on technical feasibility, reasonableness, and practicability of performance standards for electronic products to control the emission of radiation under 42 U.S.C. 263f(f)(1)(A).
</P>
<P>(4) <I>National Mammography Quality Assurance Advisory Committee.</I> (i) Date established: July 6, 1993.
</P>
<P>(ii) Function: Advises on developing appropriate quality standards and regulations for the use of mammography facilities.
</P>
<P>(5) <I>Patient Engagement Advisory Committee.</I> (i) Date Established: October 6, 2015.
</P>
<P>(ii) Function: Provides advice to the Commissioner on complex issues relating to medical devices, the regulation of devices, and their use by patients. Agency guidance and policies, clinical trial or registry design, patient preference study design, benefit-risk determinations, device labeling, unmet clinical needs, available alternatives, patient reported outcomes, and device-related quality of life or health status issues are among the topics that may be considered by the Committee. The Committee provides relevant skills and perspectives in order to improve communication of benefits, risks, and clinical outcomes, and increase integration of patient perspectives into the regulatory process for medical devices. It performs its duties by identifying new approaches, promoting innovation, recognizing unforeseen risks or barriers, and identifying unintended consequences that could result from FDA policy.
</P>
<P>(6) Digital Health Advisory Committee.
</P>
<P>(i) Date established: October 11, 2023.
</P>
<P>(ii) Function: Advises the Commissioner of Food and Drugs or designee in discharging responsibilities as they relate to ensuring that digital health technologies (DHTs) intended for use as a stand-alone medical product, as part of a medical product, or as a companion, complement, or adjunct to a medical product are safe and effective for human use.




</P>
<CITA TYPE="N">[54 FR 9036, Mar. 3, 1989]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 14.100, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.11.7" TYPE="SUBPART">
<HEAD>Subpart G—Technical Electronic Products Radiation Safety Standards Committee</HEAD>


<DIV8 N="§ 14.120" NODE="21:1.0.1.1.11.7.98.1" TYPE="SECTION">
<HEAD>§ 14.120   Establishment of the Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC).</HEAD>
<P>The Technical Electronic Product Radiation Safety Standards Committee (TEPRSSC), consisting of 15 members, is established in accordance with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 360kk(f)(1)(A)) to provide consultation before the Commissioner prescribes any performance standard for an electronic product.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 14.122" NODE="21:1.0.1.1.11.7.98.2" TYPE="SECTION">
<HEAD>§ 14.122   Functions of TEPRSSC.</HEAD>
<P>(a) In performing its function of advising the Commissioner, TEPRSSC—
</P>
<P>(1) May propose electronic product radiation safety standards to the Commissioner for consideration;
</P>
<P>(2) Provides consultation to the Commissioner on all performance standards proposed for consideration under 21 U.S.C. 360kk; and
</P>
<P>(3) May make recommendations to the Commissioner on any other matters it deems necessary or appropriate in fulfilling the purposes of the act.
</P>
<P>(b) Responsibility for action on performance standards under 21 U.S.C. 360kk rests with the Commissioner, after receiving the advice of TEPRSSC.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 14.125" NODE="21:1.0.1.1.11.7.98.3" TYPE="SECTION">
<HEAD>§ 14.125   Procedures of TEPRSSC.</HEAD>
<P>(a) When the Commissioner is considering promulgation of a performance standard for an electronic product, or an amendment of an existing standard, before issuing a proposed regulation in the <E T="04">Federal Register</E> the Commissioner will submit to TEPRSSC the proposed standard or amendment under consideration, together with other relevant information to aid TEPRSSC in its deliberations.
</P>
<P>(b) The agenda and other material to be considered at any meeting will be sent to members whenever possible at least 2 weeks before the meeting.
</P>
<P>(c) Ten members constitute a quorum, provided at least three members are present from each group specified in 21 U.S.C. 360kk(f)(1)(A) and in § 14.127(a), i.e., Government, industry, and the public.
</P>
<P>(d) The Chairperson of TEPRSSC will ordinarily submit a report to the Commissioner of the committee's consideration of any proposed performance standard for an electronic product within 60 days after consideration. If the Chairperson believes that more time is needed, the Chairperson will inform the Director of the Center for Devices and Radiological Health in writing, in which case an additional 30 days will be allowed to make the report.
</P>
<P>(e) Sections 14.1 through 14.7 apply to TEPRSSC, except where other provisions are specifically included in §§ 14.120 through 14.130.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 54 FR 9037, Mar. 3, 1989; 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 14.127" NODE="21:1.0.1.1.11.7.98.4" TYPE="SECTION">
<HEAD>§ 14.127   Membership of TEPRSSC.</HEAD>
<P>(a) The Commissioner will appoint the members after consultation with public and private organizations concerned with the technical aspect of electronic product radiation safety. TEPRSSC consists of 15 members, each of whom is technically qualified by training and experienced in one or more fields of science or engineering applicable to electronic product radiation safety, as follows:
</P>
<P>(1) Five members selected from government agencies, including State and Federal Governments.
</P>
<P>(2) Five members selected from the affected industries after consultation with industry representatives.
</P>
<P>(3) Five members selected from the general public, of whom at least one shall be a representative of organized labor.
</P>
<P>(b) The Commissioner will appoint a committee member as Chairperson of TEPRSSC.
</P>
<P>(c) Appointments of members are for a term of 3 years or as specified by the Commissioner.
</P>
<P>(1) The Chairperson is appointed for a term concurrent with the Chairperson's term as a member of TEPRSSC. If the Chairpersonship becomes vacant without adequate notice, the Designated Federal Officer may appoint a committee member as temporary Chairperson pending appointment of a new Chairperson by the Commissioner.
</P>
<P>(2) Members may not be reappointed for a second consecutive full term.
</P>
<P>(d) A person otherwise qualified for membership is not eligible for selection as a member of TEPRSSC from Government agencies or the general public if the Commissioner determines that the person does not meet the requirements of the conflict of interest laws and regulations.
</P>
<P>(e) Retention of membership is conditioned upon the following:
</P>
<P>(1) Continued status as a member of the group from which the member was selected as specified in paragraph (a) of this section.
</P>
<P>(2) Absence of any conflict of interest during the term of membership as specified in paragraph (d) of this section.
</P>
<P>(3) Active participation in TEPRSSC activities.
</P>
<P>(f) Appointment as a member of TEPRSSC is conditioned on certification that the prospective member:
</P>
<P>(1) Agrees to the procedures and criteria specified in this subpart.
</P>
<P>(2) Has no conflict of interest as specified in paragraph (d) of this section.
</P>
<P>(3) Will notify the Designated Federal Officer of TEPRSSC before any change in representative status on TEPRSSC which may be contrary to the conditions of the appointment.
</P>
<P>(g) Members of TEPRSSC who are not full-time officers or employees of the United States receive compensation under § 14.95, in accordance with 42 U.S.C. 210(c).


</P>
</DIV8>


<DIV8 N="§ 14.130" NODE="21:1.0.1.1.11.7.98.5" TYPE="SECTION">
<HEAD>§ 14.130   Conduct of TEPRSSC meeting; availability of TEPRSSC records.</HEAD>
<P>(a) In accordance with 21 U.S.C. 360kk(f)(1)(B), all proceedings of TEPRSSC are recorded, and the record of each proceeding is available for public inspection.
</P>
<P>(b) All proceedings of TEPRSSC are open except when the Commissioner has determined, under § 14.27, that a portion of a meeting may be closed.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 78 FR 17087, Mar. 20, 2013]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="H" NODE="21:1.0.1.1.11.8" TYPE="SUBPART">
<HEAD>Subpart H—Color Additive Advisory Committees</HEAD>


<DIV8 N="§ 14.140" NODE="21:1.0.1.1.11.8.98.1" TYPE="SECTION">
<HEAD>§ 14.140   Establishment of a color additive advisory committee.</HEAD>
<P>The Commissioner will establish a color additive advisory committee under the following circumstances:
</P>
<P>(a) The Commissioner concludes, as a matter of discretion, that it would be in the public interest for a color additive advisory committee to review and make recommendations about the safety of a color additive on which important issues are pending before FDA and for interested persons to present information and views at an oral public hearing before a color additive advisory committee.
</P>
<P>(b) There is an issue arising under section 721(b)(5)(B) of the FD&amp;C Act concerning the safety of a color additive, including its potential or actual carcinogenicity, that requires the exercise of scientific judgment and a person who would be adversely affected by the issuance, amendment, or repeal of a regulation listing a color additive requests that the matter, or the Commissioner as a matter of discretion determines that the matter should, be referred to a color additive advisory committee.
</P>
<P>(1) Paragraph (b) does not apply to any issue arising under the transitional provisions in section 203 of the Color Additive Amendments of 1960 relating to provisional listing of commercially established colors. A color additive advisory committee to consider any such matter will be established under paragraph (a) of this section.
</P>
<P>(2) A request for establishment of a color additive advisory committee is to be made in accordance with § 10.30. The Commissioner may deny any petition if inadequate grounds are stated for establishing a color additive advisory committee. A request for establishment of a color additive advisory committee may not rest on mere allegations or denials, but must set forth specific facts showing that there is a genuine and substantial issue of fact that requires scientific judgment and justifies a hearing before a color additive advisory committee. When it conclusively appears from the request for a color additive advisory committee that the matter is premature or that it does not involve an issue arising under section 721(b)(5)(B) of the FD&amp;C Act or that there is no genuine and substantial issue of fact requiring scientific judgment, or for any other reason a color additive advisory committee is not justified, the Commissioner may deny the establishment of a color additive advisory committee.
</P>
<P>(3) Establishment of a color additive advisory committee on the request of an interested person is conditioned upon receipt of the application fee specified in § 14.155.
</P>
<P>(4) Any person adversely affected may request referral of the matter to a color additive advisory committee at any time before, or within 30 days after, publication of an order of the Commissioner acting upon a color additive petition or proposal.


</P>
</DIV8>


<DIV8 N="§ 14.142" NODE="21:1.0.1.1.11.8.98.2" TYPE="SECTION">
<HEAD>§ 14.142   Functions of a color additive advisory committee.</HEAD>
<P>(a) A color additive advisory committee reviews all available information relating to the matter referred to it, including all information contained in any pertinent color additive petition and in FDA files. All information reviewed is placed on public display and is available for review at the office of the Dockets Management Staff.
</P>
<P>(b) The Commissioner specifies to the color additive advisory committee, in writing, the issues on which review and recommendations are requested.
</P>
<P>(c) The date of the first meeting of a color additive advisory committee, following receipt of the administrative record by each of the committee members, is designated as the beginning of the period allowed for consideration of the matter by the committee. Within 60 days after the first meeting, unless the time is extended as provided in paragraph (d) of this section, the Chairperson of the committee shall certify to the Commissioner the report containing the recommendations of the committee, including any minority report. The report states the recommendations of the committee and the reasons or basis for them. The report includes copies of all material considered by the committee in addition to the administrative record furnished to it.
</P>
<P>(d) If the Chairperson concludes that the color additive advisory committee needs additional time, the Chairperson shall so inform the Commissioner in writing and may certify the report of the committee to the Commissioner within 90 days instead of 60 days.
</P>
<P>(e) More than one matter may be handled concurrently by a color additive advisory committee.


</P>
</DIV8>


<DIV8 N="§ 14.145" NODE="21:1.0.1.1.11.8.98.3" TYPE="SECTION">
<HEAD>§ 14.145   Procedures of a color additive advisory committee.</HEAD>
<P>(a) A color additive advisory committee is subject to all the requirements of the Federal Advisory Committee Act and this part.
</P>
<P>(b) All interested persons have a right to consult with the color additive advisory committee reviewing a matter and to submit information and views to a color additive advisory committee, in accordance with the procedures in this part.


</P>
</DIV8>


<DIV8 N="§ 14.147" NODE="21:1.0.1.1.11.8.98.4" TYPE="SECTION">
<HEAD>§ 14.147   Membership of a color additive advisory committee.</HEAD>
<P>(a) The members of a color additive advisory committee are selected in the following manner:
</P>
<P>(1) If a color additive advisory committee is established for purposes that do not include review of an issue arising under section 721(b)(5)(B) of the act, or is established on the initiative of the Commissioner, the Commissioner may use the procedure in paragraph (a)(2) of this section to select the members or may use an existing standing advisory committee listed in § 14.100, or may establish a new advisory committee under this subpart. Once the Commissioner has established a color additive advisory committee under this paragraph and has referred to it a matter relating to a color additive, no interested person may subsequently request that an additional or different color additive advisory committee be established to review and make recommendations about that color additive.
</P>
<P>(2) If the Commissioner established a color additive advisory committee to review an issue arising under section 721(b)(5)(B) of the FD&amp;C Act on the request of an interested person, it shall be established under the following requirements:
</P>
<P>(i) Except as provided in paragraph (a)(2) (ii) and (iii) of this section, the Commissioner will request the National Academy of Sciences to select the members of a color additive advisory committee from among experts qualified in the subject matter to be reviewed by the committee, and of adequately diversified professional backgrounds. The Commissioner will appoint one of the members as the Chairperson.
</P>
<P>(ii) If the National Academy of Sciences is unable or refuses to select the members of a color additive advisory committee, the Commissioner will select the members.
</P>
<P>(iii) If the Commissioner and the requesting party agree, section 721(b)(5)(D) of the FD&amp;C Act may be waived and the matter may be referred to any standing advisory committee listed in § 14.100 or to any advisory committee established under any other procedure that is mutually agreeable. Once the Commissioner has established a color additive advisory committee and has referred to it a matter relating to a color additive, no interested person may subsequently request that an additional or different color additive advisory committee be established to review and make recommendations about that color additive.
</P>
<P>(b) Members of a color additive advisory committee are subject to the requirements of the Federal Advisory Committee Act and this subpart, except that no member of a color additive advisory committee may by reason of such membership alone be a special government employee or be subject to the conflict of interest laws and regulations.


</P>
</DIV8>


<DIV8 N="§ 14.155" NODE="21:1.0.1.1.11.8.98.5" TYPE="SECTION">
<HEAD>§ 14.155   Fees and compensation pertaining to a color additive advisory committee.</HEAD>
<P>(a) When a matter is referred to a color additive advisory committee, all related costs, including personal compensation of committee members, travel, materials, and other costs, are borne by the person requesting the referral, such costs to be assessed on the basis of actual cost to the government. The compensation of such costs includes personal compensation of committee members at a rate not to exceed $128.80 per member per day.
</P>
<P>(b) In the case of a request for referral to a color additive advisory committee, a special advance deposit is to be made in the amount of $2,500. Where required, further advances in increments of $2,500 each are to be made upon request of the Commissioner. All deposits for referrals to a color additive advisory committee in excess of actual expenses will be refunded to the depositor.
</P>
<P>(c) All deposits and fees required by this section are to be paid by money order, bank draft, or certified check drawn to the order of the Food and Drug Administration, collectible at par in Washington, DC. All deposits and fees are to be forwarded to the Associate Commissioner for Management and Operations, Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857, and after appropriate record of them is made, they will be transmitted to the Treasurer of the United States for deposit in the special account “Salaries and Expenses, Certification, Inspection, and Other Services, Food and Drug Administration.”
</P>
<P>(d) The Commissioner may waive or refund such fees in whole or in part when, in the Commissioner's judgment, such action will promote the public interest. Any person who believes that payment of these fees will be a hardship may petition the Commissioner under § 10.30 to waive or refund the fees.


</P>
</DIV8>

</DIV6>


<DIV6 N="I" NODE="21:1.0.1.1.11.9" TYPE="SUBPART">
<HEAD>Subpart I—Advisory Committees for Human Prescription Drugs</HEAD>


<DIV8 N="§ 14.160" NODE="21:1.0.1.1.11.9.98.1" TYPE="SECTION">
<HEAD>§ 14.160   Establishment of standing technical advisory committees for human prescription drugs.</HEAD>
<P>The standing technical advisory committees for human prescription drugs are established to advise the Commissioner:
</P>
<P>(a) Generally on the safety and effectiveness, including the labeling and advertising, and regulatory control of the human prescription drugs falling within the pharmacologic class covered by the advisory committee and on the scientific standards appropriate for a determination of safety and effectiveness in that class of drugs.
</P>
<P>(b) Specifically on any particular matter involving a human prescription drug pending before FDA, including whether the available information is adequate to support a determination that—
</P>
<P>(1) A particular IND study may properly be conducted;
</P>
<P>(2) A particular drug meets the statutory standard for proof of safety and effectiveness necessary for approval or continued approval for marketing; or
</P>
<P>(3) A particular drug is properly classified as a new drug, an old drug, or a banned drug.


</P>
</DIV8>


<DIV8 N="§ 14.171" NODE="21:1.0.1.1.11.9.98.2" TYPE="SECTION">
<HEAD>§ 14.171   Utilization of an advisory committee on the initiative of FDA.</HEAD>
<P>(a) Any matter involving a human prescription drug under review within the agency may, in the discretion of the Commissioner, be the subject of a public hearing and continuing or periodic review by the appropriate standing technical advisory committee for human prescription drugs. The Commissioner's determinations on the agenda of the committee are based upon the priorities of the various matters pending before the agency which fall within the pharmacologic class covered by that committee.
</P>
<P>(b) High priority for such hearing and review by the appropriate standing technical advisory committee for human prescription drugs are given to the following types of human prescription drugs:
</P>
<P>(1) Investigational drugs which are potential therapeutic advances over currently marketed products from the standpoint of safety or effectiveness, or which pose significant safety hazards, or which present narrow benefit-risk considerations requiring a close judgmental decision on approval for marketing, or which have a novel delivery system or formulation, or which are the subject of major scientific or public controversy, or which may be subject to special regulatory requirements such as a limitation on clinical trials, a patient followup requirement, postmarketing Phase IV studies, distributional controls, or boxed warnings.
</P>
<P>(2) Marketed drugs for which an important new use has been discovered or which pose newly discovered safety hazards, or which are the subject of major scientific or public controversy, or which may be subject to important regulatory actions such as withdrawal of approval for marketing, boxed warnings, distributional controls, or newly required scientific studies.
</P>
<P>(c) The committee may request the Commissioner for an opportunity to hold a public hearing and to review any matter involving a human prescription drug which falls within the pharmacologic class covered by the committee. The Commissioner may, after consulting with the committee on such request, grant or deny the request in light of the priorities of the other matters pending before the committee. Whenever feasible, consistent with the other work of the committee, the request will be granted.
</P>
<P>(d) For a drug that meets any of the criteria established in paragraph (b) of this section, one or more members of or consultants to the appropriate advisory committee may be selected for more detailed monitoring of the matter and consultation with FDA on behalf of the committee. The member or consultant may be invited to attend appropriate meetings and shall assist the center in any briefing of the committee on that matter.
</P>
<P>(e) An advisory committee may obtain advice and recommendations from other agency advisory committees, consultants, and experts which the advisory committee and the center conclude would facilitate the work of the advisory committee.
</P>
<P>(f) Presentation of all relevant information about the matter will be made in open session unless it relates to an IND the existence of which has not previously been disclosed to the public as defined in § 20.81 or is otherwise prohibited from public disclosure under part 20 and the regulations referenced therein. Sections 314.430 and 601.51 determine whether, and the extent to which, relevant information may be made available for public disclosure, summarized and discussed in open session but not otherwise made available for public disclosure, or not in any way discussed or disclosed in open session or otherwise disclosed to the public.
</P>
<CITA TYPE="N">[44 FR 22351, Apr. 13, 1979, as amended at 54 FR 9037, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 14.172" NODE="21:1.0.1.1.11.9.98.3" TYPE="SECTION">
<HEAD>§ 14.172   Utilization of an advisory committee at the request of an interested person.</HEAD>
<P>Any interested person may request, under § 10.30, that a specific matter relating to a particular human prescription drug be submitted to an appropriate advisory committee for a hearing and review and recommendations. The request must demonstrate the importance of the matter and the reasons why it should be submitted for a hearing at that time. The Commissioner may grant or deny the request.


</P>
</DIV8>


<DIV8 N="§ 14.174" NODE="21:1.0.1.1.11.9.98.4" TYPE="SECTION">
<HEAD>§ 14.174   Advice and recommendations in writing.</HEAD>
<P>Advice and recommendations given by a committee on a specific drug or a class of drugs are ordinarily in the form of a written report. The report may consist of the approved minutes of the meeting or a separate written report. The report responds to the specific issues or questions which the Commissioner has addressed to the advisory committee, and states the basis of the advice and recommendations of the committee.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="15" NODE="21:1.0.1.1.12" TYPE="PART">
<HEAD>PART 15—PUBLIC HEARING BEFORE THE COMMISSIONER
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 553; 15 U.S.C. 1451-1461; 21 U.S.C. 141-149, 321-393, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201, 262, 263b-263n, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22366, Apr. 13, 1979, unless otherwise noted.


</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 15 appear at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.12.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 15.1" NODE="21:1.0.1.1.12.1.98.1" TYPE="SECTION">
<HEAD>§ 15.1   Scope.</HEAD>
<P>The procedures in this part apply when:
</P>
<P>(a) The Commissioner concludes, as a matter of discretion, that it is in the public interest to permit persons to present information and views at a public hearing on any matter pending before the Food and Drug Administation.
</P>
<P>(b) The act or regulation specifically provides for a public hearing before the Commissioner on a matter, e.g., § 330.10(a)(8) relating to over-the-counter drugs and sections 520 (b) and (f)(1)(B), and 521 of the act relating to proposals to allow persons to order custom devices, to proposed device good manufacturing practice regulations, and to proposed exemptions from preemption of State and local device requirements under § 808.25(e).
</P>
<P>(c) A person who has right to an opportunity for a formal evidentiary public hearing under part 12 waives that opportunity and instead requests under § 12.32 a public hearing before the Commissioner, and the Commissioner, as a matter of discretion, accepts the request.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.12.2" TYPE="SUBPART">
<HEAD>Subpart B—Procedures for Public Hearing Before the Commissioner</HEAD>


<DIV8 N="§ 15.20" NODE="21:1.0.1.1.12.2.98.1" TYPE="SECTION">
<HEAD>§ 15.20   Notice of a public hearing before the Commissioner.</HEAD>
<P>(a) If the Commissioner determines that a public hearing should be held on a matter, the Commissioner will publish a notice of hearing in the <E T="04">Federal Register</E> setting forth the following information:
</P>
<P>(1) If the hearing is under § 15.1 (a) or (b), the notice will state the following:
</P>
<P>(i) The purpose of the hearing and the subject matter to be considered. If a written document is to be the subject matter of the hearing, it will be published as part of the notice, or reference made to it if it has already been published in the <E T="04">Federal Register,</E> or the notice will state that the document is available from an agency office identified in the notice.
</P>
<P>(ii) The time, date, and place of the hearing, or a statement that the information will be contained in a subsequent notice.
</P>
<P>(2) If the hearing is in lieu of a formal evidentiary public hearing under § 15.1(c), all of the information described in § 12.32(e).
</P>
<P>(b) The scope of the hearing is determined by the notice of hearing and any regulation under which the hearing is held. If a regulation, e.g., § 330.10(a)(10), limits a hearing to review of an existing administrative record, information not already in the record may not be considered at the hearing.
</P>
<P>(c) The notice of hearing may require participants to submit the text of their presentations in advance of the hearing if the Commissioner determines that advance submissions are necessary for the panel to formulate useful questions to be posed at the hearing under § 15.30(e). The notice may provide for the submission of a comprehensive outline as an alternative to the submission of the text if the Commissioner determines that submission of an outline will be sufficient.
</P>
<CITA TYPE="N">[44 FR 22366, Apr. 13, 1979, as amended at 47 FR 26375, June 18, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 15.21" NODE="21:1.0.1.1.12.2.98.2" TYPE="SECTION">
<HEAD>§ 15.21   Notice of participation; schedule for hearing.</HEAD>
<P>(a) The notice of hearing will provide persons an opportunity to file a written notice of participation with the Dockets Management Staff within a specified period of time containing the information specified in the notice, e.g., name of participant, address, phone number, affiliation, if any, topic of presentation and approximate amount of time requested for the presentation. If the public interest requires, e.g., a hearing is to be conducted within a short period of time or is to be primarily attended by individuals without an organizational affiliation, the notice may name a specific FDA employee and telephone number to whom an oral notice of participation may be given or provide for submitting notices of participation at the time of the hearing. A written or oral notice of participation must be received by the designated person by the close of business of the day specified in the notice.
</P>
<P>(b) Promptly after expiration of the time for filing a notice, the Commissioner will determine the amount of time allotted to each person and the approximate time that oral presentation is scheduled to begin. If more than one hearing is held on the same subject, a person will ordinarily be allotted time for a presentation at only one hearing.
</P>
<P>(c) Individuals and organizations with common interests are urged to consolidate or coordinate their presentations and to request time for a joint presentation. The Commissioner may require joint presentations by persons with common interests.
</P>
<P>(d) The Commissioner will prepare a hearing schedule showing the persons making oral presentations and the time alloted to each person, which will be filed with the Dockets Management Staff and mailed or telephoned before the hearing to each participant.
</P>
<P>(e) The hearing schedule will state whether participants must be present by a specified time to be sure to be heard in case the absence of participants advances the schedule.


</P>
</DIV8>


<DIV8 N="§ 15.25" NODE="21:1.0.1.1.12.2.98.3" TYPE="SECTION">
<HEAD>§ 15.25   Written submissions.</HEAD>
<P>A person may submit information or views on the subject of the hearing in writing to the Dockets Management Staff, under § 10.20. The record of the hearing will remain open for 15 days after the hearing is held for any additional written submissions, unless the notice of the hearing specifies otherwise or the presiding officer rules otherwise.


</P>
</DIV8>


<DIV8 N="§ 15.30" NODE="21:1.0.1.1.12.2.98.4" TYPE="SECTION">
<HEAD>§ 15.30   Conduct of a public hearing before the Commissioner.</HEAD>
<P>(a) The Commissioner or a designee may preside at the hearing, except where a regulation provides that the Commissioner will preside personally. The presiding officer may be accompanied by other FDA employees or other Federal Government employees designated by the Commissioner, who may serve as a panel in conducting the hearing.
</P>
<P>(b) The hearing will be transcribed.
</P>
<P>(c) Persons may use their alloted time in whatever way they wish, consistent with a reasonable and orderly hearing. A person may be accompanied by any number of additional persons, and may present any written information or views for inclusion in the record of the hearing, subject to the requirements of § 15.25. The presiding officer may allot additional time to any person when the officer concludes that it is in the public interest, but may not reduce the time allotted for any person without the consent of the person.
</P>
<P>(d) If a person is not present at the time specified for the presentation, the persons following will appear in order, with adjustments for those appearing at their scheduled time. An attempt will be made to hear any person who is late at the conclusion of the hearing. Other interested persons attending the hearing who did not request an opportunity to make an oral presentation will be given an opportunity to make an oral presentation at the conclusion of the hearing, in the discretion of the presiding officer, to the extent that time permits.
</P>
<P>(e) The presiding officer and any other persons serving on a panel may question any person during or at the conclusion of the presentation. No other person attending the hearing may question a person making a presentation. The presiding officer may, as a matter of discretion, permit questions to be submitted to the presiding officer or panel for response by them or by persons attending the hearing.
</P>
<P>(f) The hearing is informal in nature, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views may be made or considered, but other participants may comment upon or rebut all such information and views. No participant may interrupt the presentation of another participant at any hearing for any reason.
</P>
<P>(g) The hearing may end early only if all persons scheduled for a later presentation have already appeared or it is past the time specified in the hearing schedule, under § 15.21(e), by which participants must be present.
</P>
<P>(h) The Commissioner or the presiding officer may, under § 10.19, suspend, modify, or waive any provision of this part.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.12.3" TYPE="SUBPART">
<HEAD>Subpart C—Records of a Public Hearing Before the Commissioner</HEAD>


<DIV8 N="§ 15.40" NODE="21:1.0.1.1.12.3.98.1" TYPE="SECTION">
<HEAD>§ 15.40   Administrative record.</HEAD>
<P>(a) The administrative record of a public hearing before the Commissioner consists of the following:
</P>
<P>(1) All relevant <E T="04">Federal Register</E> notices, including any documents to which they refer.
</P>
<P>(2) All written submissions under § 15.25.
</P>
<P>(3) The transcript of the oral hearing.
</P>
<P>(b) The record of the administrative proceeding will be closed at the time specified in § 15.25.


</P>
</DIV8>


<DIV8 N="§ 15.45" NODE="21:1.0.1.1.12.3.98.2" TYPE="SECTION">
<HEAD>§ 15.45   Examination of administrative record.</HEAD>
<P>Section 10.20(j) governs the availability for public examination and copying of each document in the administrative record of the hearing


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="16" NODE="21:1.0.1.1.13" TYPE="PART">
<HEAD>PART 16—REGULATORY HEARING BEFORE THE FOOD AND DRUG ADMINISTRATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>15 U.S.C. 1451-1461; 21 U.S.C. 141-149, 321-394, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201-262, 263b, 364.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 22367, Apr. 13, 1979, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.13.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 16.1" NODE="21:1.0.1.1.13.1.98.1" TYPE="SECTION">
<HEAD>§ 16.1   Scope.</HEAD>
<P>The procedures in this part apply when:
</P>
<P>(a) The Commissioner is considering any regulatory action, including a refusal to act, and concludes, as a matter of discretion, on the Commissioner's initiative or at the suggestion of any person, to offer an opportunity for a regulatory hearing to obtain additional information before making a decision or taking action.
</P>
<P>(b) The act or a regulation provides a person with an opportunity for a hearing on a regulatory action, including proposed action, and the act or a regulation either specifically provides an opportunity for a regulatory hearing under this part or provides an opportunity for a hearing for which no procedures are specified by regulation. Listed below are the statutory and regulatory provisions under which regulatory hearings are available:
</P>
<P>(1) Statutory provisions:
</P>
<P>Section 304(g) of the act relating to the administrative detention of devices and drugs (see §§ 800.55(g) and 1.980(g) of this chapter).
</P>
<P>Section 304(h) of the act relating to the administrative detention of food for human or animal consumption (see part 1, subpart k of this chapter).
</P>
<P>Section 419(c)(2)(D) of the Federal Food, Drug, and Cosmetic Act relating to the modification or revocation of a variance from the requirements of section 419 (see part 112, subpart P of this chapter).
</P>
<P>Section 515(e)(1) of the act relating to the proposed withdrawal of approval of a device premarket approval application.
</P>
<P>Section 515(e)(3) of the act relating to the temporary suspension of approval of a premarket approval application.
</P>
<P>Section 515(f)(6) of the act relating to a proposed order revoking a device product development protocol or declaring a protocol not completed.
</P>
<P>Section 515(f)(7) of the act relating to revocation of a notice of completion of a product development protocol.
</P>
<P>Section 516(b) of the act regarding a proposed regulation to ban a medical device with a special effective date.
</P>
<P>Section 518(b) of the act relating to a determination that a device is subject to a repair, replacement, or refund order or that a correction plan, or revised correction plan, submitted by a manufacturer, importer, or distributor is inadequate.
</P>
<P>Section 518(e) of the act relating to a cease distribution and notification order or mandatory recall order concerning a medical device for human use.
</P>
<P>Section 520(f)(2)(D) of the act relating to exemptions or variances from device current good manufacturing practice requirements (see § 820.1(d)).
</P>
<P>Section 520(g)(4) and (g)(5) of the act relating to disapproval and withdrawal of approval of an application from an investigational device exemption (see §§ 812.19(c), 812.30(c), 813.30(d), and 813.35(c) of this chapter).
</P>
<P>Section 903(a)(8)(B)(ii) of the Federal Food, Drug, and Cosmetic Act relating to the misbranding of tobacco products.
</P>
<P>Section 906(e)(1)(B) of the Federal Food, Drug, and Cosmetic Act relating to the establishment of good manufacturing practice requirements for tobacco products.
</P>
<P>Section 910(d)(1) of the Federal Food, Drug, and Cosmetic Act relating to the withdrawal of an order allowing a new tobacco product to be introduced or delivered for introduction into interstate commerce.
</P>
<P>Section 911(j) of the Federal Food, Drug, and Cosmetic Act relating to the withdrawal of an order allowing a modified risk tobacco product to be introduced or delivered for introduction into interstate commerce.


</P>
<P>(2) The regulatory provisions are as follows:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 1 to Paragraph (<E T="01">b</E>)(2)
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col"> 
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sections 1.634 and 1.664, relating to revocation of recognition of an accreditation body and withdrawal of accreditation of third-party certification bodies that conduct food safety audits of eligible entities in the food import supply chain and issue food and facility certifications.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1.1173, relating to the revocation of recognition of an accreditation body, and the disqualification of a laboratory, with respect to food testing conducted under part 1, subpart R of this chapter.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1.1174, relating to the issuance of a directed food laboratory order by FDA pursuant to § 1.1108.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 56.121(a), relating to disqualifying an institutional review board or an institution.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 58.204(b), relating to disqualifying a testing facility.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 71.37(a), relating to use of food containing a color additive.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 80.31(b), relating to refusal to certify a batch of a color additive.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 80.34(b), relating to suspension of certification service for a color additive.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 99.401(c), relating to a due diligence determination concerning the conduct of studies necessary for a supplemental application for a new use of a drug or device.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sections 112.201 through 112.213, (see part 112, subpart R of this chapter), relating to withdrawal of a qualified exemption.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sections 117.251 through 117.287 (part 117, subpart E of this chapter), relating to withdrawal of a qualified facility exemption.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 130.17(1), relating to a temporary permit to vary from a food standard.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 170.17(b), relating to use of food containing an investigational food additive.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 202.1(j)(5), relating to approval of prescription drug advertisements.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 230.150(b), relating to revocation of the grant of a certification for a designated medical gas.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 312.70, relating to whether an investigator is eligible to receive test articles under part 312 of this chapter and eligible to conduct any clinical investigation that supports an application for a research or marketing permit for products regulated by FDA, including drugs, biologics, devices, new animal drugs, foods, including dietary supplements, that bear a nutrient content claim or a health claim, infant formulas, food and color additives, and tobacco products.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sections 312.70(d) and 312.44, relating to termination of an IND for a sponsor.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 312.160(b), relating to termination of an IND for tests in vitro and in laboratory research animals for a sponsor.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 507.60 through 507.85 (part 507, subpart D of this chapter) relating to withdrawal of a qualified facility exemption.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 511.1(b)(5), relating to use of food containing an investigational new animal drug.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 511.1(c)(1), relating to whether an investigator is eligible to receive test articles under part 511 of this chapter and eligible to conduct any clinical investigation that supports an application for a research or marketing permit for products regulated by FDA including drugs, biologics, devices, new animal drugs, foods, including dietary supplements, that bear a nutrient content claim or a health claim, infant formulas, food and color additives, and tobacco products; and any nonclinical laboratory study intended to support an application for a research or marketing permit for a new animal drug.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 511.1(c)(4) and (d), relating to termination of an INAD for a sponsor.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 812.119, relating to whether an investigator is eligible to receive test articles under part 812 of this chapter and eligible to conduct any clinical investigation that supports an application for a research or marketing permit for products regulated by FDA including drugs, biologics, devices, new animal drugs, foods, including dietary supplements, that bear a nutrient content claim or a health claim, infant formulas, food and color additives, and tobacco products.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 814.46(c) relating to withdrawal of approval of a device premarket approval application.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 822.7(a)(3), relating to an order to conduct postmarket surveillance of a medical device under section 522 of the act.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 830.130, relating to suspension or revocation of the accreditation of an issuing agency.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 895.30(c), regarding a proposed regulation to ban a medical device with a special effective date.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 900.7, relating to approval, reapproval, or withdrawal of approval of mammography accreditation bodies or rejection of a proposed fee for accreditation.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 900.14, relating to suspension or revocation of a mammography certificate.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 900.25, relating to approval or withdrawal of approval of certification agencies.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1003.11(a)(3), relating to the failure of an electronic product to comply with an applicable standard or to a defect in an electronic product.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1003.31(d), relating to denial of an exemption from notification requirements for an electronic product which fails to comply with an applicable standard or has a defect.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1004.6, relating to plan for repurchase, repair, or replacement of an electronic product.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1107.1(d), relating to rescission of an exemption from the requirement of demonstrating substantial equivalence for a tobacco product.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1107.50, relating to rescission of an order finding a tobacco product substantially equivalent.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1210.30, relating to denial, suspension, or revocation of a permit under the Federal Import Milk Act.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1270.43(e), relating to the retention, recall, and destruction of human tissue.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Section 1271.440(e) relating to the retention, recall, and destruction of human cells, tissues, and cellular and tissue-based products (HCT/Ps), and/or the cessation of manufacturing HCT/Ps.</TD></TR></TABLE></DIV></DIV>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 16.1, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>


<DIV8 N="§ 16.5" NODE="21:1.0.1.1.13.1.98.2" TYPE="SECTION">
<HEAD>§ 16.5   Inapplicability and limited applicability.</HEAD>
<P>(a) This part does not apply to the following:
</P>
<P>(1) Informal presentation of views before reporting a criminal violation under section 305 of the act and section 5 of the Federal Import Milk Act and § 1210.31.
</P>
<P>(2) A hearing on a refusal of admission of a food, drug, device, or cosmetic under section 801(a) of the act and § 1.94, or of an electronic product under section 360(a) of the Public Health Service Act and § 1005.20.
</P>
<P>(3) Factory inspections, recalls (except mandatory recalls of medical devices intended for human use), regulatory letters, and similar compliance activities related to law enforcement.
</P>
<P>(4) A hearing on an order for relabeling, diversion, or destruction of shell eggs under section 361 of the Public Health Service Act (42 U.S.C. 264) and §§ 101.17(h) and 115.50 of this chapter. 
</P>
<P>(5) A hearing on an order for diversion or destruction of shell eggs under section 361 of the Public Health Service Act (42 U.S.C. 264), and § 118.12 of this chapter.
</P>
<P>(b) If a regulation provides a person with an opportunity for hearing and specifies some procedures for the hearing but not a comprehensive set of procedures, the procedures in this part apply to the extent that they are supplementary and not in conflict with the other procedures specified for the hearing. Thus, the procedures in subpart A of part 108 relating to emergency permit control are supplemented by the nonconflicting procedures in this part, e.g., the right to counsel, public notice of the hearing, reconsideration and stay, and judicial review.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 57 FR 58403, Dec. 10, 1992; 65 FR 76110, Dec. 5, 2000; 74 FR 33095, July 9, 2009; 89 FR 83781, Oct. 18, 2024]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.13.2" TYPE="SUBPART">
<HEAD>Subpart B—Initiation of Proceedings</HEAD>


<DIV8 N="§ 16.22" NODE="21:1.0.1.1.13.2.98.1" TYPE="SECTION">
<HEAD>§ 16.22   Initiation of regulatory hearing.</HEAD>
<P>(a) A regulatory hearing is initiated by a notice of opportunity for hearing from FDA. The notice will—
</P>
<P>(1) Be sent by mail, telegram, telex, personal delivery, or any other mode of written communication;
</P>
<P>(2) Specify the facts and the action that are the subject of the opportunity for a hearing;
</P>
<P>(3) State that the notice of opportunity for hearing and the hearing are governed by this part; and
</P>
<P>(4) State the time within which a hearing may be requested, and state the name, address, and telephone number of the FDA employee to whom any request for hearing is to be addressed.
</P>
<P>(5) Refer to FDA's guideline on electronic media coverage of its administrative proceedings (21 CFR part 10, subpart C).
</P>
<P>(b) A person offered an opportunity for a hearing has the amount of time specified in the notice, which may not be less than 3 working days after receipt of the notice, within which to request a hearing. The request may be filed by mail, telegram, telex, personal delivery, or any other mode of written communication, addressed to the designated FDA employee. If no response is filed within that time, the offer is deemed to have been refused and no hearing will be held.
</P>
<P>(c) If a hearing is requested, the Commissioner will designate a presiding officer, and the hearing will take place at a time and location agreed upon by the party requesting the hearing, the FDA, and the presiding officer or, if agreement cannot be reached, at a reasonable time and location designated by the presiding officer.
</P>
<P>(d) A notice of opportunity for hearing under this section will not operate to delay or stay any administrative action, including enforcement action by the agency unless the Commissioner, as a matter of discretion, determines that delay or a stay is in the public interest.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 49 FR 32173, Aug. 13, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 16.24" NODE="21:1.0.1.1.13.2.98.2" TYPE="SECTION">
<HEAD>§ 16.24   Regulatory hearing required by the act or a regulation.</HEAD>
<P>(a) A regulatory hearing required by the act or a regulation under § 16.1(b) will be initiated in the same manner as other regulatory hearings subject to the additional procedures in this section.
</P>
<P>(b) [Reserved]
</P>
<P>(c) The notice will state whether any action concerning the matter that is the subject of the opportunity for hearing is or is not being taken pending the hearing under paragraph (d) of this section.
</P>
<P>(d) The Commissioner may take such action pending a hearing under this section as the Commissioner concludes is necessary to protect the public health, except where expressly prohibited by statute or regulation. A hearing to consider action already taken, and not stayed by the Commissioner, will be conducted on an expedited basis.
</P>
<P>(e) The hearing may not be required to be held at a time less than 2 working days after receipt of the request for hearing.
</P>
<P>(f) Before the hearing, FDA will give to the party requesting the hearing reasonable notice of the matters to be considered at the hearing, including a comprehensive statement of the basis for the decision or action taken or proposed that is the subject of the hearing and a general summary of the information that will be presented by FDA at the hearing in support of the decision or action. This information may be given orally or in writing, in the discretion of FDA.
</P>
<P>(g) FDA and the party requesting the hearing will, if feasible, at least 1 day before the hearing provide to each other written notice of any published articles or written information to be presented at or relied on at the hearing. A copy will also be provided in advance if the other participant could not reasonably be expected to have or be able to obtain a copy. If written notice or a copy is not provided, the presiding officer may, if time permits, allow the party who did not receive the notice or copy additional time after the close of the hearing to make a submission concerning the article or information.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 47 FR 26375, June 18, 1982; 54 FR 9037, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 16.26" NODE="21:1.0.1.1.13.2.98.3" TYPE="SECTION">
<HEAD>§ 16.26   Denial of hearing and summary decision.</HEAD>
<P>(a) A request for a hearing may be denied, in whole or in part, if the Commissioner or the FDA official to whom authority is delegated to make the final decision on the matter determines that no genuine and substantial issue of fact has been raised by the material submitted. If the Commissioner or his or her delegate determines that a hearing is not justified, written notice of the determination will be given to the parties explaining the reason for denial.
</P>
<P>(b) After a hearing commences, the presiding officer may issue a summary decision on any issue in the hearing if the presiding officer determines from the material submitted in connection with the hearing, or from matters officially noticed, that there is no genuine and substantial issue of fact respecting that issue. For the purpose of this paragraph, a hearing commences upon the receipt by FDA of a request for hearing submitted under § 16.22(b).
</P>
<P>(c) The Commissioner or his or her delegate may review any summary decision of the presiding officer issued under paragraph (b) of this section at the request of a party or on the Commissioner's or his or her delegate's own initiative.
</P>
<CITA TYPE="N">[53 FR 4615, Feb. 17, 1988, as amended at 69 FR 17290, Apr. 2, 2004]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.13.3" TYPE="SUBPART">
<HEAD>Subpart C—Commissioner and Presiding Officer</HEAD>


<DIV8 N="§ 16.40" NODE="21:1.0.1.1.13.3.98.1" TYPE="SECTION">
<HEAD>§ 16.40   Commissioner.</HEAD>
<P>Whenever the Commissioner has delegated authority on a matter for which a regulatory hearing is available under this part, the functions of the Commissioner under this part may be performed by any of the officials to whom the authority has been delegated, e.g., a center director.
</P>
<CITA TYPE="N">[69 FR 17290, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 16.42" NODE="21:1.0.1.1.13.3.98.2" TYPE="SECTION">
<HEAD>§ 16.42   Presiding officer.</HEAD>
<P>(a) An FDA employee to whom the Commissioner delegates such authority, or any other agency employee designated by an employee to whom such authority is delegated, or, consistent with 5 CFR 930.209(b) or (c), an administrative law judge to whom such authority is delegated, may serve as the presiding officer and conduct a regulatory hearing under this part.
</P>
<P>(b) In a regulatory hearing required by the act or a regulation, the presiding officer is to be free from bias or prejudice and may not have participated in the investigation or action that is the subject of the hearing or be subordinate to a person, other than the Commissioner, who has participated in such investigation or action.
</P>
<P>(c)(1) The Commissioner or the delegate under § 16.40 is not precluded by this section from prior participation in the investigation or action that is the subject of the hearing. If there has been prior participation, the Commissioner or the delegate should, if feasible, designate a presiding officer for the hearing who is not a subordinate. Thus, if the Commissioner's authority to make a final decision has been delegated to a center director, the presiding officer may be an official in another center or the office of the Commissioner. The exercise of general supervisory responsibility, or the designation of the presiding officer, does not constitute prior participation in the investigation or action that is the subject of the hearing so as to preclude the Commissioner or delegate from designating a subordinate as the presiding officer.
</P>
<P>(2) The party requesting a hearing may make a written request to have the Commissioner or the delegate under § 16.40 be the presiding officer, notwithstanding paragraph (c)(1) of this section. If accepted, as a matter of discretion, by the Commissioner or the delegate, the request is binding upon the party making the request.
</P>
<P>(3) A different presiding officer may be substituted for the one originally designated under § 16.22 without notice to the parties.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 54 FR 9037, Mar. 3, 1989; 67 FR 53306, Aug. 15, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 16.44" NODE="21:1.0.1.1.13.3.98.3" TYPE="SECTION">
<HEAD>§ 16.44   Communication to presiding officer and Commissioner.</HEAD>
<P>(a) Regulatory hearings are not subject to the separation of functions rules in § 10.55.
</P>
<P>(b) Those persons who are directly involved in the investigation or presentation of the position of FDA or any party at a regulatory hearing that is required by the act or a regulation should avoid any off-the-record communication on the matter to the presiding officer or the Commissioner or their advisors if the communication is inconsistent with the requirement of § 16.95(b)(1) that the administrative record be the exclusive record for decision. If any communication of this type occurs, it is to be reduced to writing and made part of the record, and the other party provided an opportunity to respond.
</P>
<P>(c) A copy of any letter or memorandum of meeting between a participant in the hearing and the presiding officer or the Commissioner, e.g., a response by the presiding officer to a request for a change in the time of the hearing, is to be sent to all participants by the person writing the letter or the memorandum.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.13.4" TYPE="SUBPART">
<HEAD>Subpart D—Procedures for Regulatory Hearing</HEAD>


<DIV8 N="§ 16.60" NODE="21:1.0.1.1.13.4.98.1" TYPE="SECTION">
<HEAD>§ 16.60   Hearing procedure.</HEAD>
<P>(a) A regulatory hearing is public, except when the Commissioner determines that all or part of a hearing should be closed to prevent a clearly unwarranted invasion of personal privacy; to prevent the disclosure of a trade secret or confidential commercial or financial information that is not available for public disclosure under § 20.61; or to protect investigatory records complied for law enforcement purposes that are not available for public disclosure under § 20.64.
</P>
<P>(1) The Commissioner may determine that a regulatory hearing is closed either on the Commissioner's initiative or on a request by the party asking for a regulatory hearing, in the request for the hearing.
</P>
<P>(2) If the hearing is a private hearing, no persons other than the party requesting the hearing, counsel and witnesses, and an employee or consultant or other person subject to a commercial arrangement as defined in § 20.81(a) and FDA representatives with a direct professional interest in the subject matter of the proceeding are entitled to attend.
</P>
<P>(b) A regulatory hearing will be conducted by a presiding officer. Employees of FDA will first give a full and complete statement of the action which is the subject of the hearing, together with the information and reasons supporting it, and may present any oral or written information relevant to the hearing. The party requesting the hearing may then present any oral or written information relevant to the hearing. All parties may confront and conduct reasonable cross-examination of any person (except for the presiding officer and counsel for the parties) who makes any statement on the matter at the hearing.
</P>
<P>(c) The hearing is informal in nature, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views will be made or considered, but any other party may comment upon or rebut all such data, information, and views.
</P>
<P>(d) The presiding officer may order the hearing to be transcribed. The party requesting the hearing may have the hearing transcribed, at the party's expense, in which case a copy of the transcript is to be furnished to FDA. Any transcript of the hearing will be included with the presiding officer's report of the hearing.
</P>
<P>(e) The presiding officer shall prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. Whenever time permits, the parties to the hearing will be given the opportunity to review and comment on the presiding officer's report of the hearing.
</P>
<P>(f) The presiding officer shall include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and shall include a recommended decision, with a statement of reasons, unless the Commissioner directs otherwise.
</P>
<P>(g) The presiding officer has the power to take such actions and make such rulings as are necessary or appropriate to maintain order and to conduct a fair, expeditious, and impartial hearing, and to enforce the requirements of this part concerning the conduct of hearings. The presiding officer may direct that the hearing be conducted in any suitable manner permitted by law and these regulations.
</P>
<P>(h) The Commissioner or the presiding officer has the power under § 10.19 to suspend, modify, or waive any provision of this part.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 66 FR 6469, Jan. 22, 2001; 66 FR 12850, Mar. 1, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 16.62" NODE="21:1.0.1.1.13.4.98.2" TYPE="SECTION">
<HEAD>§ 16.62   Right to counsel.</HEAD>
<P>Any party to a hearing under this part has the right at all times to be advised and accompanied by counsel.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.13.5" TYPE="SUBPART">
<HEAD>Subpart E—Administrative Record and Decision</HEAD>


<DIV8 N="§ 16.80" NODE="21:1.0.1.1.13.5.98.1" TYPE="SECTION">
<HEAD>§ 16.80   Administrative record of a regulatory hearing.</HEAD>
<P>(a) The administrative record of the regulatory hearing consists of the following:
</P>
<P>(1) The notice of opportunity for hearing and the response.
</P>
<P>(2) All written information and views submitted to the presiding officer at the hearing or after if specifically permitted by the presiding officer.
</P>
<P>(3) Any transcript of the hearing.
</P>
<P>(4) The presiding officer's report of the hearing and comments on the report under § 16.60(e).
</P>
<P>(5) All letters and memoranda of meetings or communications between participants and the presiding officer or the Commissioner referred to in § 16.44(c).
</P>
<P>(b) The record of the regulatory hearing is closed to the submission of information and views, at the close of the hearing, unless the presiding officer specifically permits additional time for a further submission.


</P>
</DIV8>


<DIV8 N="§ 16.85" NODE="21:1.0.1.1.13.5.98.2" TYPE="SECTION">
<HEAD>§ 16.85   Examination of administrative record.</HEAD>
<P>Part 20 governs the availability for public disclosure of each document that is a part of the administrative record of a regulatory hearing.


</P>
</DIV8>


<DIV8 N="§ 16.95" NODE="21:1.0.1.1.13.5.98.3" TYPE="SECTION">
<HEAD>§ 16.95   Administrative decision and record for decision.</HEAD>
<P>(a) With respect to a regulatory hearing at the Commissioner's initiative under § 16.1(a), the Commissioner shall consider the administrative record of the hearing specified in § 16.80(a) together with all other relevant information and views available to FDA in determining whether regulatory action should be taken and, if so, in what form.
</P>
<P>(b) With respect to a regulatory hearing required by the act or a regulation under § 16.1(b)—
</P>
<P>(1) The administrative record of the hearing specified in § 16.80(a) constitutes the exclusive record for decision;
</P>
<P>(2) On the basis of the administrative record of the hearing, the Commissioner shall issue a written decision stating the reasons for the Commissioner's administrative action and the basis in the record; and
</P>
<P>(3) For purposes of judicial review under § 10.45, the record of the administrative proceeding consists of the record of the hearing and the Commissioner's decision.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.13.6" TYPE="SUBPART">
<HEAD>Subpart F—Reconsideration and Stay</HEAD>


<DIV8 N="§ 16.119" NODE="21:1.0.1.1.13.6.98.1" TYPE="SECTION">
<HEAD>§ 16.119   Reconsideration and stay of action.</HEAD>
<P>After any final administrative action that is the subject of a hearing under this part, any party may petition the Commissioner for reconsideration of any part or all of the decision or action under § 10.33 or may petition for a stay of the decision or action under § 10.35.
</P>
<CITA TYPE="N">[44 FR 22367, Apr. 13, 1979, as amended at 54 FR 9037, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.13.7" TYPE="SUBPART">
<HEAD>Subpart G—Judicial Review</HEAD>


<DIV8 N="§ 16.120" NODE="21:1.0.1.1.13.7.98.1" TYPE="SECTION">
<HEAD>§ 16.120   Judicial review.</HEAD>
<P>Section 10.45 governs the availability of judicial review concerning any regulatory action which is the subject of a hearing under this part


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="17" NODE="21:1.0.1.1.14" TYPE="PART">
<HEAD>PART 17—CIVIL MONEY PENALTIES HEARINGS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>15 U.S.C. 1451-1461; 21 U.S.C. 141-149, 321-394, 467f, 679, 821, 1034; 28 U.S.C. 2112; 42 U.S.C. 201-262, 263b, 364.


</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>60 FR 38626, July 27, 1995, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 17 appear at 68 FR 24879, May 9, 2003, and at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV8 N="§ 17.1" NODE="21:1.0.1.1.14.0.98.1" TYPE="SECTION">
<HEAD>§ 17.1   Scope.</HEAD>
<P>This part sets forth practices and procedures for hearings concerning the administrative imposition of civil money penalties by FDA. Listed below are the statutory provisions that authorize civil money penalties that are governed by these procedures.
</P>
<P>(a) Section 303(b)(2) and (b)(3) of the Federal Food, Drug, and Cosmetic Act (the act) authorizing civil money penalties for certain violations of the act that relate to prescription drug marketing practices.
</P>
<P>(b) Section 303(f)(1) of the act authorizing civil money penalties for certain violations of the act that relate to medical devices and section 303(f)(2) of the act authorizing civil money penalties for certain violations of the act that relate to pesticide residues.
</P>
<P>(c) Section 303(f)(3) of the act authorizing civil money penalties for certain violations relating to the submission of certifications and/or clinical trial information to the clinical trial data bank and section 303(f)(4) of the act authorizing civil money penalties for certain violations of the act relating to postmarket studies, clinical trial requirements, and risk evaluation and mitigation strategies for drugs.
</P>
<P>(d) Section 303(g)(1) of the act authorizing civil money penalties for certain violations of the act that relate to dissemination of direct-to-consumer advertisements for approved drugs or biological products.
</P>
<P>(e) Section 307 of the act authorizing civil money penalties for certain actions in connection with an abbreviated new drug application or certain actions in connection with a person or individual debarred under section 306 of the act.
</P>
<P>(f) Section 539(b)(1) of the act authorizing civil money penalties for certain violations of the act that relate to electronic products.
</P>
<P>(g) Section 351(d)(2) of the Public Health Service Act (the PHS Act) authorizing civil money penalties for violations of biologic recall orders.
</P>
<P>(h) Section 354(h)(3) of the PHS Act, as amended by the Mammography Quality Standards Act of 1992 and the Mammography Quality Standards Act of 1998, authorizing civil money penalties for failure to obtain a certificate and failure to comply with established standards, among other things.
</P>
<P>(i) Section 2128(b)(1) of the PHS Act authorizing civil money penalties for intentionally destroying, altering, falsifying, or concealing any record or report required to be prepared, maintained, or submitted by vaccine manufacturers under section 2128 of the PHS Act.
</P>
<P>(j) Section 303(f) of the act authorizing civil money penalties for any person who violates a requirement of the Family Smoking Prevention and Tobacco Control Act which relates to tobacco products.
</P>
<CITA TYPE="N">[60 FR 38626, July 27, 1995, as amended at 69 FR 43301, July 20, 2004; 73 FR 66752, Nov. 12, 2008; 75 FR 73953, Nov. 30, 2010]


</CITA>
</DIV8>


<DIV8 N="§ 17.2" NODE="21:1.0.1.1.14.0.98.2" TYPE="SECTION">
<HEAD>§ 17.2   Maximum penalty amounts.</HEAD>
<P>The maximum civil money penalties associated with the statutory provisions authorizing civil money penalties under the Federal Food, Drug, and Cosmetic Act or the Public Health Service Act can be found at 45 CFR part 102. The table of these maximum civil money penalties can be found at 45 CFR 102.3.
</P>
<CITA TYPE="N">[81 FR 62358, Sept. 9, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 17.3" NODE="21:1.0.1.1.14.0.98.3" TYPE="SECTION">
<HEAD>§ 17.3   Definitions.</HEAD>
<P>The following definitions are applicable in this part:
</P>
<P>(a) For specific acts giving rise to civil money penalty actions brought under 21 U.S.C. 333(f)(1):
</P>
<P>(1) <I>Significant departure,</I> for the purpose of interpreting 21 U.S.C. 333(f)(1)(B)(i), means a departure from requirements that is either a single major incident or a series of incidents that collectively are consequential.
</P>
<P>(2) <I>Knowing departure,</I> for the purposes of interpreting 21 U.S.C. 333(f)(1)(B)(i), means a departure from a requirement taken:
</P>
<P>(i) With actual knowledge that the action is such a departure; or
</P>
<P>(ii) In deliberate ignorance of a requirement; or
</P>
<P>(ii) In reckless disregard of a requirement.
</P>
<P>(3) <I>Minor violations,</I> for the purposes of interpreting 21 U.S.C. 333(f)(1)(B)(ii), means departures from requirements that do not rise to a level of a single major incident or a series of incidents that are collectively consequential.
</P>
<P>(4) <I>Defective,</I> for the purposes of interpreting 21 U.S.C. 333(f)(1)(B)(iii), includes any defect in performance, manufacture, construction, components, materials, specifications, design, installation, maintenance, or service of a device, or any defect in mechanical, physical, or chemical properties of a device.
</P>
<P>(b) <I>Person</I> or <I>respondent</I> includes an individual, partnership, corporation, association, scientific or academic establishment, government agency or organizational unit thereof, or other legal entity, or as may be defined in the act or regulation pertinent to the civil penalty action being brought.
</P>
<P>(c) <I>Presiding officer</I> means an administrative law judge qualified under 5 U.S.C. 3105.
</P>
<P>(d) Any term that is defined in the act has the same definition for civil money penalty actions that may be brought under that act.
</P>
<P>(e) Any term that is defined in Title 21 of the Code of Federal Regulations has the same definition for civil money penalty actions that may arise from the application of the regulation(s).
</P>
<P>(f) Any term that is defined in the PHS Act has the same definition for civil money penalty actions that may be brought under that act.
</P>
<P>(g) <I>Departmental Appeals Board (DAB)</I> means the Departmental Appeals Board of the Department of Health and Human Services.
</P>
<CITA TYPE="N">[60 FR 38626, July 27, 1995, as amended at 82 FR 34402, July 25, 2017]


</CITA>
</DIV8>


<DIV8 N="§ 17.5" NODE="21:1.0.1.1.14.0.98.4" TYPE="SECTION">
<HEAD>§ 17.5   Complaint.</HEAD>
<P>(a) The Center with principal jurisdiction over the matter involved shall begin all administrative civil money penalty actions by serving on the respondent(s) a complaint signed by the Office of the Chief Counsel attorney for the Center and by filing a copy of the complaint with the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852. For a civil money penalty action against retailers of tobacco products, the complaint may be signed by any Agency employee designated by the Chief Counsel.
</P>
<P>(b) The complaint shall state:
</P>
<P>(1) The allegations of liability against the respondent, including the statutory basis for liability, the identification of violations that are the basis for the alleged liability, and the reasons that the respondent is responsible for the violations;
</P>
<P>(2) The amount of penalties and assessments that the Center is seeking;
</P>
<P>(3) Instructions for filing an answer to request a hearing, including a specific statement of the respondent's right to request a hearing by filing an answer and to retain counsel to represent the respondent; and
</P>
<P>(4) That failure to file an answer within 30 days of service of the complaint will result in the imposition of the proposed amount of penalties and assessments, as provided in § 17.11.
</P>
<P>(c) The Center may, on motion, subsequently amend its complaint to conform with the evidence adduced during the administrative process, as justice may require.
</P>
<P>(d) The presiding officer will be assigned to the case upon the filing of the complaint under this part. 
</P>
<CITA TYPE="N">[60 FR 38626, July 27, 1995, as amended at 79 FR 6091, Feb. 3, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 17.7" NODE="21:1.0.1.1.14.0.98.5" TYPE="SECTION">
<HEAD>§ 17.7   Service of complaint.</HEAD>
<P>(a) Service of a complaint may be made by:
</P>
<P>(1) Certified or registered mail or similar mail delivery service with a return receipt record reflecting receipt; or
</P>
<P>(2) Delivery in person to:
</P>
<P>(i) An individual respondent; or
</P>
<P>(ii) An officer or managing or general agent in the case of a corporation or unincorporated business.
</P>
<P>(b) Proof of service, stating the name and address of the person on whom the complaint was served, and the manner and date of service, may be made by:
</P>
<P>(1) Affidavit or declaration under penalty of perjury of the individual serving the complaint by personal delivery;
</P>
<P>(2) A United States Postal Service or similar mail delivery service return receipt record reflecting receipt; or
</P>
<P>(3) Written acknowledgment of receipt by the respondent or by the respondent's counsel or authorized representative or agent.


</P>
</DIV8>


<DIV8 N="§ 17.9" NODE="21:1.0.1.1.14.0.98.6" TYPE="SECTION">
<HEAD>§ 17.9   Answer.</HEAD>
<P>(a) The respondent may request a hearing by filing an answer with the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852, within 30 days of service of the complaint. Unless stated otherwise, an answer shall be deemed to be a request for hearing.
</P>
<P>(b) In the answer, the respondent:
</P>
<P>(1) Shall admit or deny each of the allegations of liability made in the complaint; allegations not specifically denied in an answer are deemed admitted;
</P>
<P>(2) Shall state all defenses on which the respondent intends to rely;
</P>
<P>(3) Shall state all reasons why the respondent contends that the penalties and assessments should be less than the requested amount; and
</P>
<P>(4) Shall state the name, address, and telephone number of the respondent's counsel, if any.
</P>
<P>(c) If the respondent is unable to file an answer meeting the requirements of paragraph (b) of this section within the time provided, the respondent shall, before the expiration of 30 days from service of the complaint, file a request for an extension of time within which to file an answer that meets the requirements of paragraph (b) of this section. The presiding officer may, for good cause shown, grant the respondent up to 30 additional days within which to file an answer that meets the requirements of paragraph (b) of this section.
</P>
<P>(d) The respondent may, on motion, amend its answer to conform with the evidence as justice may require.


</P>
</DIV8>


<DIV8 N="§ 17.11" NODE="21:1.0.1.1.14.0.98.7" TYPE="SECTION">
<HEAD>§ 17.11   Default upon failure to file an answer.</HEAD>
<P>(a) If the respondent does not file an answer within the time prescribed in § 17.9 and if service has been effected as provided in § 17.7, the presiding officer shall assume the facts alleged in the complaint to be true, and, if such facts establish liability under the relevant statute, the presiding officer shall issue an initial decision within 30 days of the time the answer was due, imposing:
</P>
<P>(1) The maximum amount of penalties provided for by law for the violations alleged; or
</P>
<P>(2) The amount asked for in the complaint, whichever amount is smaller.
</P>
<P>(b) Except as otherwise provided in this section, by failing to file a timely answer, the respondent waives any right to a hearing and to contest the amount of the penalties and assessments imposed under paragraph (a) of this section, and the initial decision shall become final and binding upon the parties 30 days after it is issued.
</P>
<P>(c) If, before such a decision becomes final, the respondent files a motion seeking to reopen on the grounds that extraordinary circumstances prevented the respondent from filing an answer, the initial decision shall be stayed pending a decision on the motion.
</P>
<P>(d) If, on such motion, the respondent can demonstrate extraordinary circumstances excusing the failure to file an answer in a timely manner, the presiding officer may withdraw the decision under paragraph (a) of this section, if such a decision has been issued, and shall grant the respondent an opportunity to answer the complaint as provided in § 17.9(a).
</P>
<P>(e) If the presiding officer decides that the respondent's failure to file an answer in a timely manner is not excused, he or she shall affirm the decision under paragraph (a) of this section, and the decision shall become final and binding upon the parties 30 days after the presiding officer issues the decision on the respondent's motion filed under paragraph (c) of this section.


</P>
</DIV8>


<DIV8 N="§ 17.13" NODE="21:1.0.1.1.14.0.98.8" TYPE="SECTION">
<HEAD>§ 17.13   Notice of hearing.</HEAD>
<P>After an answer has been filed, the Center shall serve a notice of hearing on the respondent. Such notice shall include:
</P>
<P>(a) The date, time, and place of a prehearing conference, if any, or the date, time, and place of the hearing if there is not to be a prehearing conference;
</P>
<P>(b) The nature of the hearing and the legal authority and jurisdiction under which the hearing is to be held;
</P>
<P>(c) A description of the procedures for the conduct of the hearing;
</P>
<P>(d) The names, addresses, and telephone numbers of the representatives of the government and of the respondent, if any; and
</P>
<P>(e) Such other matters as the Center or the presiding officer deems appropriate.


</P>
</DIV8>


<DIV8 N="§ 17.15" NODE="21:1.0.1.1.14.0.98.9" TYPE="SECTION">
<HEAD>§ 17.15   Parties to the hearing.</HEAD>
<P>(a) The parties to the hearing shall be the respondent and the Center(s) with jurisdiction over the matter at issue. No other person may participate.
</P>
<P>(b) The parties may at any time prior to a final decision by the entity deciding any appeal agree to a settlement of all or a part of the matter. The settlement agreement shall be filed in the docket and shall constitute complete or partial resolution of the administrative case as so designated by the settlement agreement. The settlement document shall be effective upon filing in the docket and need not be ratified by the presiding officer or the Commissioner of Food and Drugs.
</P>
<P>(c) The parties may be represented by counsel, who may be present at the hearing.


</P>
</DIV8>


<DIV8 N="§ 17.17" NODE="21:1.0.1.1.14.0.98.10" TYPE="SECTION">
<HEAD>§ 17.17   Summary decisions.</HEAD>
<P>(a) At any time after the filing of a complaint, a party may move, with or without supporting affidavits (which, for purposes of this part, shall include declarations under penalty of perjury), for a summary decision on any issue in the hearing. The other party may, within 30 days after service of the motion, which may be extended for an additional 10 days for good cause, serve opposing affidavits or countermove for summary decision.
</P>
<P>The presiding officer may set the matter for argument and call for the submission of briefs.
</P>
<P>(b) The presiding officer shall grant the motion if the pleadings, affidavits, and other material filed in the record, or matters officially noticed, show that there is no genuine issue as to any material fact and that the party is entitled to summary decision as a matter of law.
</P>
<P>(c) Affidavits shall set forth only such facts as would be admissible in evidence and shall show affirmatively that the affiant is competent to testify to the matters stated. When a motion for summary decision is made and supported as provided in this regulation, a party opposing the motion may not rest on mere allegations or denials or general descriptions of positions and contentions; affidavits or other responses must set forth specific facts showing that there is a genuine issue of material fact for the hearing.
</P>
<P>(d) If, on motion under this section, a summary decision is not rendered on all issues or for all the relief asked, and if additional facts need to be developed, the presiding officer will issue an order specifying the facts that appear without substantial controversy and directing further evidentiary proceedings on facts still at issue. The facts specified not to be at issue shall be deemed established.
</P>
<P>(e) Except as provided in § 17.18, a party may not obtain interlocutory review by the entity deciding the appeal (currently the DAB) of a partial summary decision of the presiding officer. A review of final summary decisions on all issues may be had through the procedure set forth in § 17.47.


</P>
</DIV8>


<DIV8 N="§ 17.18" NODE="21:1.0.1.1.14.0.98.11" TYPE="SECTION">
<HEAD>§ 17.18   Interlocutory appeal from ruling of presiding officer.</HEAD>
<P>(a) Except as provided in paragraph (b) of this section, rulings of the presiding officer may not be appealed before consideration on appeal of the entire record of the hearing.
</P>
<P>(b) A ruling of the presiding officer is subject to interlocutory appeal to the entity deciding the appeal (currently the DAB) if the presiding officer certifies on the record or in writing that immediate review is necessary to prevent exceptional delay, expense, or prejudice to any participant, or substantial harm to the public interest.
</P>
<P>(c) When an interlocutory appeal is made, a participant may file a brief on the appeal only if specifically authorized by the presiding officer or the entity deciding the appeal (currently the DAB), and if such authorization is granted, only within the period allowed by the presiding officer or the entity deciding the appeal. If a participant is authorized to file a brief, any other participant may file a brief in opposition, within the period allowed by the entity deciding the appeal (currently the DAB). The deadline for filing an interlocutory appeal is subject to the discretion of the presiding officer.


</P>
</DIV8>


<DIV8 N="§ 17.19" NODE="21:1.0.1.1.14.0.98.12" TYPE="SECTION">
<HEAD>§ 17.19   Authority of the presiding officer.</HEAD>
<P>(a) The presiding officer shall conduct a fair and impartial hearing, avoid delay, maintain order, and assure that a record of the proceeding is made.
</P>
<P>(b) The presiding officer has the authority to:
</P>
<P>(1) Set and change the date, time, and place of the hearing on reasonable notice to the parties;
</P>
<P>(2) Continue or recess the hearing in whole or in part for a reasonable time;
</P>
<P>(3) Require parties to attend conferences for settlement, to identify or simplify the issues, or to consider other matters that may aid in the expeditious disposition of the proceeding;
</P>
<P>(4) Administer oaths and affirmations;
</P>
<P>(5) Issue subpoenas requiring the attendance and testimony of witnesses and the production of evidence that relates to the matter under investigation;
</P>
<P>(6) Rule on motions and other procedural matters;
</P>
<P>(7) Regulate the scope and timing of discovery consistent with § 17.23;
</P>
<P>(8) Regulate the course of the hearing and the conduct of the parties;
</P>
<P>(9) Examine witnesses;
</P>
<P>(10) Upon motion of a party for good cause shown, the presiding officer may allow a witness to be recalled for additional testimony;
</P>
<P>(11) Receive, rule on, exclude, or limit evidence;
</P>
<P>(12) Upon motion of a party or on the presiding officer's own motion, take official notice of facts;
</P>
<P>(13) Upon motion of a party, decide cases, in whole or in part, by summary decision when there is no genuine issue of material fact;
</P>
<P>(14) Conduct any conference, argument, or hearing on motions in person or by telephone;
</P>
<P>(15) Consolidate related or similar proceedings or sever unrelated matters;
</P>
<P>(16) Limit the length of pleadings;
</P>
<P>(17) Waive, suspend, or modify any rule in this part if the presiding officer determines that no party will be prejudiced, the ends of justice will be served, and the action is in accordance with law;
</P>
<P>(18) Issue protective orders pursuant to § 17.28; and
</P>
<P>(19) Exercise such other authority as is necessary to carry out the responsibilities of the presiding officer under this part.
</P>
<P>(c) The presiding officer does not have the authority to find Federal statutes or regulations invalid.


</P>
</DIV8>


<DIV8 N="§ 17.20" NODE="21:1.0.1.1.14.0.98.13" TYPE="SECTION">
<HEAD>§ 17.20   Ex parte contacts.</HEAD>
<P>No party or person (except employees of the presiding officer's office) shall communicate in any way with the presiding officer on any matter at issue in a case, unless on notice and opportunity for all parties to participate. This provision does not prohibit a person or party from inquiring about the status of a case or asking routine questions concerning administrative functions or procedures.


</P>
</DIV8>


<DIV8 N="§ 17.21" NODE="21:1.0.1.1.14.0.98.14" TYPE="SECTION">
<HEAD>§ 17.21   Prehearing conferences.</HEAD>
<P>(a) The presiding officer may schedule prehearing conferences as appropriate.
</P>
<P>(b) Upon the motion of any party, the presiding officer shall schedule at least one prehearing conference at a reasonable time in advance of the hearing.
</P>
<P>(c) The presiding officer may use a prehearing conference to discuss the following:
</P>
<P>(1) Simplification of the issues;
</P>
<P>(2) The necessity or desirability of amendments to the pleadings, including the need for a more definite statement;
</P>
<P>(3) Stipulations and admissions of fact as to the contents and authenticity of documents;
</P>
<P>(4) Whether the parties can agree to submission of the case on a stipulated record;
</P>
<P>(5) Whether a party chooses to waive appearance at an oral hearing and to submit only documentary evidence (subject to the objection of the other party) and written argument;
</P>
<P>(6) Limitation of the number of witnesses;
</P>
<P>(7) Scheduling dates for the exchange of witness lists and of proposed exhibits;
</P>
<P>(8) Discovery and scheduling dates for completion of discovery;
</P>
<P>(9) The date, time, and place for the hearing; and
</P>
<P>(10) Such other matters as may tend to expedite the fair and just disposition of the proceedings.
</P>
<P>(d) The presiding officer shall issue an order containing all matters agreed upon by the parties or ordered by the presiding officer at a prehearing conference.


</P>
</DIV8>


<DIV8 N="§ 17.23" NODE="21:1.0.1.1.14.0.98.15" TYPE="SECTION">
<HEAD>§ 17.23   Discovery.</HEAD>
<P>(a) No later than 60 days prior to the hearing, unless otherwise ordered by the presiding officer, a party may make a request to another party for production, inspection, and copying of documents that are relevant to the issues before the presiding officer. Documents must be provided no later than 30 days after the request has been made.
</P>
<P>(b) For the purpose of this part, the term <I>documents</I> includes information, reports, answers, records, accounts, papers and other data and documentary evidence. Nothing contained in this section may be interpreted to require the creation of a document, except that requested data stored in an electronic data storage system must be produced in a form readily accessible to the requesting party.
</P>
<P>(c) Requests for documents, requests for admissions, written interrogatories, depositions, and any forms of discovery, other than those permitted under paragraphs (a) and (e) of this section, are not authorized.
</P>
<P>(d)(1) Within 10 days of service of a request for production of documents, a party may file a motion for a protective order.
</P>
<P>(2) The presiding officer may grant a motion for a protective order, in whole or in part, if he or she finds that the discovery sought:
</P>
<P>(i) Is unduly costly or burdensome,
</P>
<P>(ii) Will unduly delay the proceeding, or
</P>
<P>(iii) Seeks privileged information.
</P>
<P>(3) The burden of showing that a protective order is necessary shall be on the party seeking the order.
</P>
<P>(4) The burden of showing that documents should be produced is on the party seeking their production.
</P>
<P>(e) The presiding officer shall order depositions upon oral questions only upon a showing that:
</P>
<P>(1) The information sought cannot be obtained by alternative methods, and
</P>
<P>(2) There is a substantial reason to believe that relevant and probative evidence may otherwise not be preserved for presentation by a witness at the hearing.


</P>
</DIV8>


<DIV8 N="§ 17.25" NODE="21:1.0.1.1.14.0.98.16" TYPE="SECTION">
<HEAD>§ 17.25   Exchange of witness lists, witness statements, and exhibits.</HEAD>
<P>(a) At least 30 days before the hearing, or by such other time as is specified by the presiding officer, the parties shall exchange witness lists, copies of prior written statements of proposed witnesses, and copies of proposed hearing exhibits, including written testimony.
</P>
<P>(b)(1) If a party objects to the proposed admission of evidence not exchanged in accordance with paragraph (a) of this section, the presiding officer will exclude such evidence if he or she determines that the failure to comply with paragraph (a) of this section should result in its exclusion.
</P>
<P>(2) Unless the presiding officer finds that extraordinary circumstances justified the failure to make a timely exchange of witness lists under paragraph (a) of this section, he or she must exclude from the party's hearing evidence the testimony of any witness whose name does not appear on the witness list.
</P>
<P>(3) If the presiding officer finds that extraordinary circumstances existed, the presiding officer must then determine whether the admission of the testimony of any witness whose name does not appear on the witness lists exchanged under paragraph (a) of this section would cause substantial prejudice to the objecting party. If the presiding officer finds that there is not substantial prejudice, the evidence may be admitted. If the presiding officer finds that there is substantial prejudice, the presiding officer may exclude the evidence, or at his or her discretion, may postpone the hearing for such time as is necessary for the objecting party to prepare and respond to the evidence.
</P>
<P>(c) Unless a party objects within 5 days prior to the hearing, documents exchanged in accordance with paragraph (a) of this section will be deemed to be authentic for the purpose of admissibility at the hearing.


</P>
</DIV8>


<DIV8 N="§ 17.27" NODE="21:1.0.1.1.14.0.98.17" TYPE="SECTION">
<HEAD>§ 17.27   Hearing subpoenas.</HEAD>
<P>(a) A party wishing to procure the appearance and testimony of any individual at the hearing may, when authorized by law, request that the presiding officer issue a subpoena.
</P>
<P>(b) A subpoena requiring the attendance and testimony of an individual may also require the individual to produce documents at the hearing.
</P>
<P>(c) A party seeking a subpoena shall file a written request therefor not less than 20 days before the date fixed for the hearing unless otherwise allowed by the presiding officer, upon a showing by the party of good cause. Such request shall specify any documents to be produced and shall designate the witnesses and describe the address and location thereof with sufficient particularity to permit such witnesses to be found.
</P>
<P>(d) The subpoena shall specify the time and place at which the witness is to appear and any documents the witness is to produce.
</P>
<P>(e) The party seeking the subpoena shall serve it in the manner prescribed for service of a complaint in § 17.7.
</P>
<P>(f) If a party or the individual to whom the subpoena is directed believes a subpoena to be unreasonable, oppressive, excessive in scope, or unduly burdensome, or if it wishes to raise any other objection or privilege recognized by law, the party or individual may file a motion to quash the subpoena within 10 days after service or on or before the time specified in the subpoena for compliance if it is less than 10 days after service. Such a filing will state the basis for the motion to quash. The presiding officer may quash or modify the subpoena or order it implemented, as justice may require.


</P>
</DIV8>


<DIV8 N="§ 17.28" NODE="21:1.0.1.1.14.0.98.18" TYPE="SECTION">
<HEAD>§ 17.28   Protective order.</HEAD>
<P>(a) A party or a prospective witness may file a motion for a protective order with respect to discovery sought by a party or with respect to the hearing, seeking to limit the availability or disclosure of evidence.
</P>
<P>(b) When issuing a protective order, the presiding officer may make any order which justice requires to protect a party or person from oppression or undue burden or expense, or to protect trade secrets or confidential commercial information, as defined in § 20.61 of this chapter, information the disclosure of which would constitute a clearly unwarranted invasion of personal privacy, or other information that would be withheld from public disclosure under 21 CFR part 20. Such orders may include, but are not limited to, one or more of the following:
</P>
<P>(1) That the discovery not be had;
</P>
<P>(2) That the discovery may be had only on specified terms and conditions, including a designation of the time or place;
</P>
<P>(3) That the discovery may be had only through a method of discovery provided for by this part other than that requested;
</P>
<P>(4) That certain matters not be inquired into, or that the scope of discovery be limited to certain matters;
</P>
<P>(5) That the contents of discovery or evidence be sealed;
</P>
<P>(6) That the information not be disclosed to the public or be disclosed only in a designated way; or
</P>
<P>(7) That the parties simultaneously file specified documents or information enclosed in sealed envelopes to be opened as directed by the presiding officer.


</P>
</DIV8>


<DIV8 N="§ 17.29" NODE="21:1.0.1.1.14.0.98.19" TYPE="SECTION">
<HEAD>§ 17.29   Fees.</HEAD>
<P>The party requesting a subpoena shall pay the cost of the fees and mileage of any witness subpoenaed in the amounts that would be payable to a witness in a proceeding in a United States District Court. A check for witness fees and mileage shall accompany the subpoena when served.


</P>
</DIV8>


<DIV8 N="§ 17.30" NODE="21:1.0.1.1.14.0.98.20" TYPE="SECTION">
<HEAD>§ 17.30   Computation of time.</HEAD>
<P>(a) In computing any period of time under this part or in an order issued thereunder, the time begins with the day following the act or event, and includes the last day of the period, unless either such day is a Saturday, Sunday, or Federal holiday, in which event the time includes the next business day.
</P>
<P>(b) When the period of time allowed is less than 7 days, intermediate Saturdays, Sundays, and Federal holidays shall be excluded from the computation.
</P>
<P>(c) When a document has been served or issued by placing it in the mail, an additional 5 days will be added to the time permitted for any response.


</P>
</DIV8>


<DIV8 N="§ 17.31" NODE="21:1.0.1.1.14.0.98.21" TYPE="SECTION">
<HEAD>§ 17.31   Form, filing, and service of papers.</HEAD>
<P>(a) <I>Form.</I> (1) Documents filed with Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, shall include two copies (original and redacted version) for confidential petitions. Otherwise, only one copy is necessary.
</P>
<P>(2) The first page of every pleading and paper filed in the proceeding shall contain a caption setting forth the title of the action, the case number assigned by the Office of the Chief Counsel, and designation of the pleading or paper (e.g., “motion to quash subpoena”).
</P>
<P>(3) Every pleading shall be signed by, and shall contain the address and telephone number of, the party or the person on whose behalf the pleading was filed, or his or her counsel.
</P>
<P>(4) Pleadings or papers are considered filed when they are received by the Dockets Management Staff.
</P>
<P>(b) <I>Service.</I> A party filing a document with the Dockets Management Staff under this part shall, no later than the time of filing, serve a copy of such document on every other party. Service upon any party of any document, other than service of a complaint, shall be made by delivering a copy personally or by placing a copy of the document in the United States mail or express delivery service, postage prepaid and addressed, to the party's last known address. When a party is represented by counsel, service shall be made on such counsel in lieu of the actual party.
</P>
<P>(c) <I>Proof of service.</I> A certificate of the individual serving the document by personal delivery or by mail, setting forth the time and manner of service, shall be proof of service.


</P>
<CITA TYPE="N">[60 FR 38626, July 27, 1995, as amended at 88 FR 45065, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 17.32" NODE="21:1.0.1.1.14.0.98.22" TYPE="SECTION">
<HEAD>§ 17.32   Motions.</HEAD>
<P>(a) Any application to the presiding officer for an order or ruling shall be by motion. Motions shall state the relief sought, the authority relied upon, and the facts alleged, and shall be filed with the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852, delivered to the presiding officer, and served on all other parties.
</P>
<P>(b) Except for motions made during a prehearing conference or at the hearing, all motions shall be in writing. The presiding officer may require that oral motions be reduced to writing.
</P>
<P>(c) Within 15 days after a written motion is served, or such other time as may be fixed by the presiding officer, any party may file a response to such motion.
</P>
<P>(d) The presiding officer may not grant a written motion before the time for filing responses thereto has expired, except upon consent of the parties or following a hearing on the motion, but may overrule or deny such motion without awaiting a response.


</P>
</DIV8>


<DIV8 N="§ 17.33" NODE="21:1.0.1.1.14.0.98.23" TYPE="SECTION">
<HEAD>§ 17.33   The hearing and burden of proof.</HEAD>
<P>(a) The presiding officer shall conduct a hearing on the record to determine whether the respondent is liable for a civil money penalty and, if so, the appropriate amount of any such civil money penalty considering any aggravating or mitigating factors.
</P>
<P>(b) In order to prevail, the Center must prove respondent's liability and the appropriateness of the penalty under the applicable statute by a preponderance of the evidence.
</P>
<P>(c) The respondent must prove any affirmative defenses and any mitigating factors by a preponderance of the evidence.
</P>
<P>(d) The hearing shall be open to the public unless otherwise ordered by the presiding officer, who may order closure only to protect trade secrets or confidential commercial information, as defined in § 20.61 of this chapter, information the disclosure of which would constitute a clearly unwarranted invasion of personal privacy, or other information that would be withheld from public disclosure under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 17.34" NODE="21:1.0.1.1.14.0.98.24" TYPE="SECTION">
<HEAD>§ 17.34   Determining the amount of penalties and assessments.</HEAD>
<P>(a) When determining an appropriate amount of civil money penalties and assessments, the presiding officer and the Commissioner of Food and Drugs or entity designated by the Commissioner to decide the appeal (currently the DAB) shall evaluate any circumstances that mitigate or aggravate the violation and shall articulate in their opinions the reasons that support the penalties and assessments imposed.
</P>
<P>(b) The presiding officer and the entity deciding the appeal shall refer to the factors identified in the statute under which the penalty is assessed for purposes of determining the amount of penalty.
</P>
<P>(c) Nothing in this section shall be construed to limit the presiding officer or the entity deciding the appeal from considering any other factors that in any given case may mitigate or aggravate the offense for which penalties and assessments are imposed.


</P>
</DIV8>


<DIV8 N="§ 17.35" NODE="21:1.0.1.1.14.0.98.25" TYPE="SECTION">
<HEAD>§ 17.35   Sanctions.</HEAD>
<P>(a) The presiding officer may sanction a person, including any party or counsel for:
</P>
<P>(1) Failing to comply with an order, subpoena, rule, or procedure governing the proceeding;
</P>
<P>(2) Failing to prosecute or defend an action; or
</P>
<P>(3) Engaging in other misconduct that interferes with the speedy, orderly, or fair conduct of the hearing.
</P>
<P>(b) Any such sanction, including, but not limited to, those listed in paragraphs (c), (d), and (e) of this section, shall reasonably relate to the severity and nature of the failure or misconduct.
</P>
<P>(c) When a party fails to comply with a discovery order, including discovery and subpoena provisions of this part, the presiding officer may:
</P>
<P>(1) Draw an inference in favor of the requesting party with regard to the information sought;
</P>
<P>(2) Prohibit the party failing to comply with such order from introducing evidence concerning, or otherwise relying upon, testimony relating to the information sought; and
</P>
<P>(3) Strike any part of the pleadings or other submissions of the party failing to comply with such request.
</P>
<P>(d) The presiding officer may exclude from participation in the hearing any legal counsel, party, or witness who refuses to obey an order of the presiding officer. In the case of repeated refusal, the presiding officer may grant judgment to the opposing party.
</P>
<P>(e) If a party fails to prosecute or defend an action under this part after service of a notice of hearing, the presiding officer may dismiss the action or may issue an initial decision imposing penalties and assessments.
</P>
<P>(f) The presiding officer may refuse to consider any motion, request, response, brief, or other document that is not filed in a timely fashion or in compliance with the rules of this part.
</P>
<P>(g) Sanctions imposed under this section may be the subject of an interlocutory appeal as allowed in § 17.18(b), provided that no such appeal will stay or delay a proceeding.


</P>
</DIV8>


<DIV8 N="§ 17.37" NODE="21:1.0.1.1.14.0.98.26" TYPE="SECTION">
<HEAD>§ 17.37   Witnesses.</HEAD>
<P>(a) Except as provided in paragraph (b) of this section, testimony at the hearing shall be given orally by witnesses under oath or affirmation.
</P>
<P>(b) Direct testimony shall be admitted in the form of a written declaration submitted under penalty of perjury. Any such written declaration must be provided to all other parties along with the last known address of the witness. Any prior written statements of witnesses proposed to testify at the hearing shall be exchanged as provided in § 17.25(a).
</P>
<P>(c) The presiding officer shall exercise reasonable control over the manner and order of questioning witnesses and presenting evidence so as to:
</P>
<P>(1) Make the examination and presentation effective for the ascertainment of the truth;
</P>
<P>(2) Avoid undue consumption of time; and
</P>
<P>(3) Protect witnesses from harassment or undue embarrassment.
</P>
<P>(d) The presiding officer shall permit the parties to conduct such cross-examination as may be required for a full disclosure of the facts.
</P>
<P>(e) At the discretion of the presiding officer, a witness may be cross-examined on relevant matters without regard to the scope of his or her direct examination. To the extent permitted by the presiding officer, a witness may be cross-examined on relevant matters with regard to the scope of his or her direct examination. To the extent permitted by the presiding officer, cross-examination on matters outside the scope of direct examination shall be conducted in the manner of direct examination and may proceed by leading questions only if the witness is a hostile witness, an adverse party, or a witness identified with an adverse party.
</P>
<P>(f) Upon motion of any party, the presiding officer may order witnesses excluded so that they cannot hear the testimony of the other witnesses. This rule does not authorize exclusion of:
</P>
<P>(1) A party who is an individual;
</P>
<P>(2) In the case of a party that is not an individual, an officer or employee of the party designated to be the party's sole representative for purposes of the hearing; or
</P>
<P>(3) An individual whose presence is shown by a party to be essential to the presentation of its case, including an individual employed by a party engaged in assisting counsel for the party.
</P>
<P>(g) If a witness' testimony is submitted in writing prior to cross-examination, the cross-examining party need not subpoena the witness or pay for his or her travel to the hearing. The sponsoring party is responsible for producing the witness at its own expense, and failure to do so shall result in the striking of the witness' testimony.


</P>
</DIV8>


<DIV8 N="§ 17.39" NODE="21:1.0.1.1.14.0.98.27" TYPE="SECTION">
<HEAD>§ 17.39   Evidence.</HEAD>
<P>(a) The presiding officer shall determine the admissibility of evidence.
</P>
<P>(b) Except as provided in this part, the presiding officer shall not be bound by the “Federal Rules of Evidence.” However, the presiding officer may apply the “Federal Rules of Evidence” when appropriate, e.g., to exclude unreliable evidence.
</P>
<P>(c) The presiding officer shall exclude evidence that is not relevant or material.
</P>
<P>(d) Relevant evidence may be excluded if its probative value is substantially outweighed by the danger of unfair prejudice, confusion of the issues, or by considerations of undue delay or needless presentation of cumulative evidence.
</P>
<P>(e) Relevant evidence may be excluded if it is privileged under Federal law.
</P>
<P>(f) Evidence of furnishing or offering or promising to furnish, or accepting or offering or promising to accept, a valuable consideration in settling or attempting to settle a civil money penalty assessment which was disputed as to either validity or amount, is not admissible to prove liability for or invalidity of the civil money penalty or its amount. Evidence of conduct or statements made in settlement negotiations is likewise not admissible. This rule does not require the exclusion of any evidence otherwise discoverable merely because it is presented in the course of settlement negotiations. This rule also does not require exclusion when the evidence is offered for another purpose, such as proving bias or prejudice of a witness or opposing a contention of undue delay.
</P>
<P>(g) The presiding officer may in his or her discretion permit the parties to introduce rebuttal witnesses and evidence.
</P>
<P>(h) All documents and other evidence offered or taken for the record shall be open to examination by all parties, unless otherwise ordered by the presiding officer pursuant to § 17.28.


</P>
</DIV8>


<DIV8 N="§ 17.41" NODE="21:1.0.1.1.14.0.98.28" TYPE="SECTION">
<HEAD>§ 17.41   The administrative record.</HEAD>
<P>(a) The hearing will be recorded and transcribed. Witnesses, participants, and counsel have 30 days from the time the transcript becomes available to propose corrections in the transcript of oral testimony. Corrections are permitted only for transcription errors. The presiding officer shall promptly order justified corrections. Transcripts may be obtained following the hearing from the Dockets Management Staff at a cost not to exceed the actual cost of duplication.
</P>
<P>(b) The transcript of testimony, exhibits, and other evidence admitted at the hearing and all papers and requests filed in the proceeding constitute the administrative record for the decision by the presiding officer and the entity designated by the Commissioner of Food and Drugs to decide the appeal, currently the DAB.
</P>
<P>(c) The administrative record may be inspected and copied (upon payment of a reasonable fee) by anyone unless otherwise ordered by the presiding officer, who shall upon motion of any party order otherwise when necessary to protect trade secrets or confidential commercial information, as defined in § 20.61 of this chapter, information the disclosure of which would constitute a clearly unwarranted invasion of personal privacy, or other information that would be withheld from public disclosure under part 20.


</P>
</DIV8>


<DIV8 N="§ 17.43" NODE="21:1.0.1.1.14.0.98.29" TYPE="SECTION">
<HEAD>§ 17.43   Posthearing briefs.</HEAD>
<P>Any party may file a posthearing brief. The presiding officer shall fix the time for filing such briefs (which shall be filed simultaneously), which shall not exceed 60 days from the date the parties received the transcript of the hearing or, if applicable, the stipulated record. Such briefs may be accompanied by proposed findings of fact and conclusions of law. The presiding officer may permit the parties to file responsive briefs. No brief may exceed 30 pages (exclusive of proposed findings and conclusions) unless the presiding officer has previously found that the issues in the proceeding are so complex, or the administrative record is so voluminous, as to justify longer briefs, in which case the presiding officer may set a longer page limit. Proposed findings of fact and conclusions of law shall not exceed 30 pages unless the presiding officer has previously found that the issues in the proceeding are so complex, or the administrative record is so voluminous, as to justify longer proposed findings and conclusions, in which case the presiding officer may set a longer page limit.


</P>
</DIV8>


<DIV8 N="§ 17.45" NODE="21:1.0.1.1.14.0.98.30" TYPE="SECTION">
<HEAD>§ 17.45   Initial decision.</HEAD>
<P>(a) The presiding officer shall issue an initial decision based only on the administrative record. The decision shall contain findings of fact, conclusions of law, and the amount of any penalties and assessments imposed.
</P>
<P>(b) The findings of fact shall include a finding on each of the following issues:
</P>
<P>(1) Whether the allegations in the complaint are true, and, if so, whether respondent's actions identified in the complaint violated the law;
</P>
<P>(2) Whether any affirmative defenses are meritorious; and
</P>
<P>(3) If the respondent is liable for penalties or assessments, the appropriate amount of any such penalties or assessments, considering any mitigating or aggravating factors that he or she finds in the case.
</P>
<P>(c) The presiding officer shall serve the initial decision or the decision granting summary decision on all parties within 90 days after the time for submission of posthearing briefs and responsive briefs (if permitted) has expired. If the presiding officer believes that he or she cannot meet the 90-day deadline, he or she shall notify the Commissioner of Food and Drugs or other entity designated by the Commissioner to decide the appeal of the reason(s) therefor, and the Commissioner or that entity may then set a new deadline.
</P>
<P>(d) Unless the initial decision or the decision granting summary decision of the presiding officer is timely appealed, the initial decision or the decision granting summary decision shall constitute the final decision of FDA and shall be final and binding on the parties 30 days after it is issued by the presiding officer.


</P>
</DIV8>


<DIV8 N="§ 17.47" NODE="21:1.0.1.1.14.0.98.31" TYPE="SECTION">
<HEAD>§ 17.47   Appeals.</HEAD>
<P>(a) Either the Center or any respondent may appeal an initial decision, including a decision not to withdraw a default judgment, or a decision granting summary decision to the Commissioner of Food and Drugs or other entity the Commissioner designates to decide the appeal. The Commissioner has currently designated the Departmental Appeals Board (DAB) to decide appeals under this part. Parties may appeal to the DAB by filing a notice of appeal with the DAB, Appellate Division MS6127, Departmental Appeals Board, United States Department of Health and Human Services, 330 Independence Ave. SW., Cohen Bldg., rm. G-644, Washington, DC 20201, and the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852, in accordance with this section.
</P>
<P>(b)(1) A notice of appeal may be filed at any time within 30 days after the presiding officer issues an initial decision or decision granting summary decision.
</P>
<P>(2) The Commissioner or the entity designated by the Commissioner to hear appeals may, within his or her discretion, extend the initial 30-day period for an additional period of time if the Center or any respondent files a request for an extension within the initial 30-day period and shows good cause.
</P>
<P>(c) A notice of appeal shall be accompanied by a written brief of no greater length than that allowed for the posthearing brief. The notice must identify specific exceptions to the initial decision, must support each exception with citations to the record, and must explain the basis for each exception.
</P>
<P>(d) The opposing party may file a brief of no greater length than that allowed for the posthearing brief in opposition to exceptions within 30 days of receiving the notice of appeal and accompanying brief, unless such time period is extended by the Commissioner or the entity designated by the Commissioner to hear appeals on request of the opposing party for good cause shown. Any brief in opposition to exceptions shall be filed with the Dockets Management Staff and the DAB (addresses above).
</P>
<P>(e) The appellant may file a reply brief not more than 10 pages in length within 10 days of being served with appellee's brief.
</P>
<P>(f) There is no right to appear personally before the Commissioner of Food and Drugs or other entity deciding the appeal (currently the DAB).
</P>
<P>(g) The entity deciding the appeal will consider only those issues raised before the presiding officer, except that the appellee may make any argument based on the record in support of the initial decision or decision granting summary decision.
</P>
<P>(h) If on appeal the entity deciding the appeal considers issues not adequately briefed by the parties, the entity may ask for additional briefing. However, no such additional briefs will be considered unless so requested.
</P>
<P>(i) If any party demonstrates to the satisfaction of the entity deciding the appeal (currently the DAB) that additional evidence not presented at the hearing is relevant and material and that there were reasonable grounds for the failure to adduce such evidence at the hearing, the entity deciding the appeal may remand the matter to the presiding officer for consideration of the additional evidence.
</P>
<P>(j) The Commissioner of Food and Drugs or other entity deciding the appeal (currently the DAB) will issue a decision on the appeal within 60 days, if practicable, of the due date for submission of the appellee's brief. In the decision, the entity deciding the appeal may decline to review the case, affirm the initial decision or decision granting summary decision (with or without an opinion), or reverse the initial decision or decision granting summary decision, or increase, reduce, reverse, or remand any civil money penalty determined by the presiding officer in the initial decision. If the entity deciding the appeal declines to review the case, the initial decision or the decision granting summary decision shall constitute the final decision of FDA and shall be final and binding on the parties 30 days after the declination by the entity deciding the appeal.
</P>
<P>(k) The standard of review on a disputed issue of fact is whether the initial decision is supported by substantial evidence on the whole record. The standard of review on a disputed issue of law is whether the initial decision is erroneous.
</P>
<CITA TYPE="N">[60 FR 38626, July 27, 1995, as amended at 71 FR 5979, Feb. 6, 2006]


</CITA>
</DIV8>


<DIV8 N="§ 17.48" NODE="21:1.0.1.1.14.0.98.32" TYPE="SECTION">
<HEAD>§ 17.48   Harmless error.</HEAD>
<P>No error in either the admission or the exclusion of evidence, and no error or defect in any ruling or order or in any act done or omitted by the presiding officer or by any of the parties is grounds for vacating, modifying, or otherwise disturbing an otherwise appropriate ruling or order or act, unless refusal to take such action appears to the presiding officer or the Commissioner of Food and Drugs or other entity deciding the appeal (currently the DAB) to be inconsistent with substantial justice. The presiding officer and the entity deciding the appeal at every stage of the proceeding will disregard any error or defect in the proceeding that does not affect the substantial rights of the parties.


</P>
</DIV8>


<DIV8 N="§ 17.51" NODE="21:1.0.1.1.14.0.98.33" TYPE="SECTION">
<HEAD>§ 17.51   Judicial review.</HEAD>
<P>(a) The final decision of the Commissioner of Food and Drugs or other entity deciding the appeal (currently the DAB) constitutes final agency action from which a respondent may petition for judicial review under the statutes governing the matter involved. Although the filing of a petition for judicial review does not stay a decision under this part, a respondent may file a petition for stay of such decision under § 10.35 of this chapter.
</P>
<P>(b) The Chief Counsel of FDA has been designated by the Secretary of Health and Human Services as the officer on whom copies of petitions for judicial review are to be served. This officer is responsible for filing the record on which the final decision is based. The record of the proceeding is certified by the entity deciding the appeal (currently the DAB).
</P>
<P>(c) Exhaustion of an appeal to the entity deciding the appeal (currently the DAB) is a jurisdictional prerequisite to judicial review.


</P>
</DIV8>


<DIV8 N="§ 17.54" NODE="21:1.0.1.1.14.0.98.34" TYPE="SECTION">
<HEAD>§ 17.54   Deposit in the Treasury of the United States.</HEAD>
<P>All amounts assessed pursuant to this part shall be delivered to the Director, Division of Financial Management (HFA-100), Food and Drug Administration, rm. 11-61, 5600 Fishers Lane, Rockville, MD 20857, and shall be deposited as miscellaneous receipts in the Treasury of the United States.


</P>
</DIV8>

</DIV5>


<DIV5 N="19" NODE="21:1.0.1.1.15" TYPE="PART">
<HEAD>PART 19—STANDARDS OF CONDUCT AND CONFLICTS OF INTEREST
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15615, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.15.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 19.1" NODE="21:1.0.1.1.15.1.98.1" TYPE="SECTION">
<HEAD>§ 19.1   Scope.</HEAD>
<P>This part governs the standards of conduct for, and establishes regulations to prevent conflicts of interest by, all Food and Drug Administration employees.


</P>
</DIV8>


<DIV8 N="§ 19.5" NODE="21:1.0.1.1.15.1.98.2" TYPE="SECTION">
<HEAD>§ 19.5   Reference to Department regulations.</HEAD>
<P>(a) The provisions of 45 CFR part 73, establishing standards of conduct for all Department employees, are fully applicable to all Food and Drug Administration employees, except that such regulations shall be applicable to special government employees, i.e., consultants to the Food and Drug Administration, only to the extent stated in subpart L of 45 CFR part 73.
</P>
<P>(b) The provisions of 45 CFR part 73a supplement the Department standards of conduct and apply only to Food and Drug Administration employees except special government employees. 


</P>
</DIV8>


<DIV8 N="§ 19.6" NODE="21:1.0.1.1.15.1.98.3" TYPE="SECTION">
<HEAD>§ 19.6   Code of ethics for government service.</HEAD>
<P>The following code of ethics, adopted by Congress on July 11, 1958, shall apply to all Food and Drug Administration employees:
</P>
<EXTRACT>
<HD1>Code of Ethics for Government Service
</HD1>
<P>Any person in Government service should:
</P>
<P>1. Put loyalty to the highest moral principles and to country above loyalty to persons, party, or Government department.
</P>
<P>2. Uphold the Constitution, laws, and legal regulations of the United States and of all governments therein and never be a party to their evasion.
</P>
<P>3. Give a full day's labor for a full day's pay; giving to the performance of his duties his earnest effort and best thought.
</P>
<P>4. Seek to find and employ more efficient and economical ways of getting tasks accomplished.
</P>
<P>5. Never discriminate unfairly by the dispensing of special favors or privileges to anyone, whether for remuneration or not; and never accept, for himself or his family, favors or benefits under circumstances which might be construed by reasonable persons as influencing the performance of his governmental duties.
</P>
<P>6. Make no private promises of any kind binding upon the duties of office, since a Government employee has no private word which can be binding on public duty.
</P>
<P>7. Engage in no business with the Government, either directly or indirectly, which is inconsistent with the conscientious performance of his governmental duties.
</P>
<P>8. Never use any information coming to him confidentially in the performance of governmental duties as a means for making private profit.
</P>
<P>9. Expose corruption wherever discovered.
</P>
<P>10. Uphold these principles, ever conscious that public office is a public trust.</P></EXTRACT>
</DIV8>


<DIV8 N="§ 19.10" NODE="21:1.0.1.1.15.1.98.4" TYPE="SECTION">
<HEAD>§ 19.10   Food and Drug Administration Conflict of Interest Review Board.</HEAD>
<P>(a) The Commissioner shall establish a permanent five-member Conflict of Interest Review Board, which shall review and make recommendations to the Commissioner on all specific or policy matters relating to conflicts of interest arising within the Food and Drug Administration that are forwarded to it by: (1) The Associate Commissioner for Management and Operations or (2) anyone who is the subject of an adverse determination by the Associate Commissioner for Management and Operations on any matter arising under the conflict of interest laws, except a determination of an apparent violation of law. The Director, Division of Ethics and Program Integrity, Office of Management and Operations, shall serve as executive secretary of the Review Board.
</P>
<P>(b) It shall be the responsibility of every Food and Drug Administration employee with whom any specific or policy issue relating to conflicts of interest is raised, or who otherwise wishes to have any such matter resolved, to forward the matter to the Associate Commissioner for Management and Operations for resolution, except that reporting of apparent violations of law are governed by § 19.21.
</P>
<P>(c) All general policy relating to conflicts of interest shall be established in guidance documents pursuant to the provisions of § 10.90(b) of this chapter and whenever feasible shall be incorporated in regulations in this subpart.
</P>
<P>(d) All decisions relating to specific individuals shall be placed in a public file established for this purpose by the Division of Freedom of Information, e.g., a determination that a consultant may serve on an advisory committee with specific limitations or with public disclosure of stock holdings, except that such determination shall be written in a way that does not identify the individual in the following situations:
</P>
<P>(1) A determination that an employee must dispose of prohibited financial interests or refrain from incompatible outside activities in accordance with established Department or agency regulations.
</P>
<P>(2) A determination that a proposed consultant is not eligible for employment by the agency.
</P>
<P>(3) A determination that public disclosure of any information would constitute an unwarranted invasion of personal privacy in violation of § 20.63 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15615, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985; 55 FR 1404, Jan. 16, 1990; 65 FR 56479, Sept. 19, 2000; 76 FR 31469, June 1, 2011]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.15.2" TYPE="SUBPART">
<HEAD>Subpart B—Reporting of Violations</HEAD>


<DIV8 N="§ 19.21" NODE="21:1.0.1.1.15.2.98.1" TYPE="SECTION">
<HEAD>§ 19.21   Duty to report violations.</HEAD>
<P>(a) The Office of Internal Affairs, Office of the Commissioner, is responsible for obtaining factual information for the Food and Drug Administration on any matter relating to allegations of misconduct, impropriety, conflict of interest, or other violations of Federal statutes by agency personnel.
</P>
<P>(b) Any Food and Drug Administration employee who has factual information showing or who otherwise believes that any present or former Food and Drug Administration employee has violated or is violating any provision of this subpart or of 45 CFR parts 73 or 73a or of any statute listed in appendix A to 45 CFR part 73 should report such information directly to the Office of Internal Affairs. Any such reports shall be in writing or shall with the assistance of the Office of Internal Affairs, be reduced to writing, and shall be promptly investigated.
</P>
<P>(c) Any report pursuant to paragraph (b) of this section and any records relating to an investigation of such reports shall be maintained in strict confidence in the files of the Office of Internal Affairs, shall be exempt from public disclosure, and may be reviewed only by authorized Food and Drug Administration employees who are required to do so in the performance of their duties.
</P>
<CITA TYPE="N">[42 FR 15615, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985; 60 FR 47478, Sept. 13, 1995]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.15.3" TYPE="SUBPART">
<HEAD>Subpart C—Disqualification Conditions</HEAD>


<DIV8 N="§ 19.45" NODE="21:1.0.1.1.15.3.98.1" TYPE="SECTION">
<HEAD>§ 19.45   Temporary disqualification of former employees.</HEAD>
<P>Within 1 year after termination of employment with the Food and Drug Administration, no former Food and Drug Administration employee, including a special government employee, shall appear personally before the Food and Drug Administration or other federal agency or court as agent or attorney for any person other than the United States in connection with any proceeding or matter in which the United States is a party or has a direct and substantial interest and which was under his official responsibility at any time within one year preceding termination of such responsibility. The term <I>official responsibility</I> means the direct administrative or operating authority, whether intermediate or final, and either exercisable alone or with others, and either personally or through subordinates, to approve, disapprove, or otherwise direct government action.


</P>
</DIV8>


<DIV8 N="§ 19.55" NODE="21:1.0.1.1.15.3.98.2" TYPE="SECTION">
<HEAD>§ 19.55   Permanent disqualification of former employees.</HEAD>
<P>No former Food and Drug Administration employee, including a special government employee, shall knowingly act as agent or attorney for anyone other than United States in connection with any judicial or other proceeding, application, request for a ruling or other determination, contract, claim, controversy, charge, accusation, or other particular matter involving a specific party or parties in which the United States is a party or has a direct and substantial interest and in which he participated personally and substantially through decision, approval, disapproval, recommendation, rendering of advice, investigation, or otherwise as a Food and Drug Administration employee.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="20" NODE="21:1.0.1.1.16" TYPE="PART">
<HEAD>PART 20—PUBLIC INFORMATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>5 U.S.C. 552; 18 U.S.C. 1905; 19 U.S.C. 2531-2582; 21 U.S.C. 321-393, 1401-1403; 42 U.S.C. 241, 242, 242a, 242l, 242n, 243, 262, 263, 263b-263n, 264, 265, 300u-300u-5, 300aa-1.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15616, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.16.1" TYPE="SUBPART">
<HEAD>Subpart A—Official Testimony and Information</HEAD>


<DIV8 N="§ 20.1" NODE="21:1.0.1.1.16.1.98.1" TYPE="SECTION">
<HEAD>§ 20.1   Testimony by Food and Drug Administration employees.</HEAD>
<P>(a) No officer or employee of the Food and Drug Administration or of any other office or establishment in the Department of Health and Human Services, except as authorized by the Commissioner of Food and Drugs pursuant to this section or in the discharge of his official duties under the laws administered by the Food and Drug Administration, shall give any testimony before any tribunal pertaining to any function of the Food and Drug Administration or with respect to any information acquired in the discharge of his official duties.
</P>
<P>(b) Whenever a subpoena, in appropriate form, has been lawfully served upon an officer or employee of the Food and Drug Administration commanding the giving of any testimony, such officer or employee shall, unless otherwise authorized by the Commissioner, appear in response thereto and respectfully decline to testify on the grounds that it is prohibited by this section.
</P>
<P>(c) A person who desires testimony from any employee may make written request therefor, verified by oath, directed to the Commissioner setting forth his interest in the matter sought to be disclosed and designating the use to which such testimony will be put in the event of compliance with such request: <I>Provided,</I> That a written request therefor made by a health, food, or drug officer, prosecuting attorney, or member of the judiciary of any State, Territory, or political subdivision thereof, acting in his official capacity, need not be verified by oath. If it is determined by the Commissioner, or any other officer or employee of the Food and Drug Administration whom he may designate to act on his behalf for the purpose, that such testimony will be in the public interest and will promote the objectives of the act and the agency, the request may be granted. Where a request for testimony is granted, one or more employees of the Food and Drug Administration may be designated to appear, in response to a subpoena, and testify with respect thereto.


</P>
</DIV8>


<DIV8 N="§ 20.2" NODE="21:1.0.1.1.16.1.98.2" TYPE="SECTION">
<HEAD>§ 20.2   Production of records by Food and Drug Administration employees.</HEAD>
<P>(a) Any request for records of the Food and Drug Administration, whether it be by letter or by a subpena duces tecum or by any other writing, shall be handled pursuant to the procedures established in subpart B of this part, and shall comply with the rules governing public disclosure established in subparts C, D, E, and F of this part and in other regulations cross-referenced in § 20.100(c).
</P>
<P>(b) Whenever a subpoena duces tecum, in appropriate form, has been lawfully served upon an officer or employee of the Food and Drug Administration commanding the production of any record, such officer or employee shall appear in response thereto, respectfully decline to produce the record on the ground that it is prohibited by this section, and state that the production of the record(s) involved will be handled by the procedures established in this part.


</P>
</DIV8>


<DIV8 N="§ 20.3" NODE="21:1.0.1.1.16.1.98.3" TYPE="SECTION">
<HEAD>§ 20.3   Certification and authentication of Food and Drug Administration records.</HEAD>
<P>(a) Upon request, the Food and Drug administration will certify the authenticity of copies of records that are requested to be disclosed pursuant to this part or will authenticate copies of records previously disclosed.
</P>
<P>(b) A request for certified copies of records or for authentication of records shall be sent in writing to the Division of Freedom of Information at the address located on the agency's web site at <I>http://www.fda.gov.</I>
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 76 FR 31469, June 1, 2011; 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.16.2" TYPE="SUBPART">
<HEAD>Subpart B—General Policy</HEAD>


<DIV8 N="§ 20.20" NODE="21:1.0.1.1.16.2.98.1" TYPE="SECTION">
<HEAD>§ 20.20   Policy on disclosure of Food and Drug Administration records.</HEAD>
<P>(a) The Food and Drug Administration (FDA) will make the fullest possible disclosure of records to the public, consistent with the rights of individuals to privacy, the property rights of persons in trade secrets and confidential commercial or financial information, and the need for the Agency to promote frank internal policy deliberations and to pursue its regulatory activities without disruption.
</P>
<P>(b) Except where specifically exempt pursuant to the provisions of this part, all FDA records shall be made available for public disclosure. FDA will withhold requested information only if:
</P>
<P>(1) The Agency reasonably foresees that disclosure would harm an interest protected by an exemption described in this part; or
</P>
<P>(2) Disclosure is prohibited by law.
</P>
<P>(c) Except as provided in paragraph (d) of this section, all nonexempt records shall be made available for public disclosure upon request regardless of whether any justification or need for such records have been shown.
</P>
<P>(d) Under § 21.71 of this chapter, a statement of the purposes to which the record requested is to be put, and a certification that the record will be so used, may be requested when:
</P>
<P>(1) The requested record is contained in a Privacy Act Record System as defined in § 21.3(c) of this chapter;
</P>
<P>(2) The requester is a person other than the individual who is the subject of the record that is so retrieved or a person acting on his behalf; and
</P>
<P>(3) The disclosure is one that is discretionary; <I>i.e.,</I> not required under this part.
</P>
<P>(e) “Record” and any other term used in this part in reference to information includes any information that would be an Agency record subject to the requirements of this part when maintained by the Agency in any format, including an electronic format.
</P>
<P>(f) FDA will establish procedures for identifying records of general interest or use to the public that are appropriate for public disclosure, and for posting and indexing such records in a publicly accessible electronic format.
</P>
<CITA TYPE="N">[87 FR 55911, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.21" NODE="21:1.0.1.1.16.2.98.2" TYPE="SECTION">
<HEAD>§ 20.21   Uniform access to records.</HEAD>
<P>Any record of the Food and Drug Administration that is disclosed in an authorized manner to any member of the public is available for disclosure to all members of the public, except that:
</P>
<P>(a) Data and information subject to the exemptions established in § 20.61 for trade secrets and confidential commercial or financial information, and in § 20.63 for personal privacy, shall be disclosed only to the persons for the protection of whom these exemptions exist.
</P>
<P>(b) The limited disclosure of records permitted in § 7.87(c) of this chapter for section 305 hearing records, in § 20.80(b) regarding certain limitations on exemptions, in § 20.103(b) for certain correspondence, and in § 20.104(b) for certain summaries of oral discussions, shall be subject to the special rules stated therein.
</P>
<P>(c) Disclosure of a record about an individual, as defined in § 21.3(a) of this chapter, that is retrieved by the individual's name or other personal identifier and is contained in a Privacy Act Record System, as defined in § 21.3(c) of this chapter, shall be subject to the special requirements of part 21 of this chapter. Disclosure of such a record to an individual who is the subject of the record does not invoke the rule established in this section that such records shall be made available for disclosure to all members of the public.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 54 FR 9037, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 20.22" NODE="21:1.0.1.1.16.2.98.3" TYPE="SECTION">
<HEAD>§ 20.22   Partial disclosure of records.</HEAD>
<P>(a) If a record contains both disclosable and nondisclosable information, the nondisclosable information will be deleted and the remaining record will be disclosed unless the two are so inextricably intertwined that it is not feasible to separate them or release of the disclosable information would compromise or impinge upon the nondisclosable portion of the record.
</P>
<P>(b)(1) Whenever information is deleted from a record that contains both disclosable and nondisclosable information, the amount of information deleted shall be indicated on the portion of the record that is made available, unless including that indication would harm an interest protected by an exemption under the Freedom of Information Act.
</P>
<P>(2) When technically feasible, the amount of information deleted shall be indicated at the place in the record where the deletion is made.
</P>
<P>(3) The exemption(s) under which the information has been deleted shall be noted at the site of the deletion.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25285, May 12, 2003; 87 FR 55911, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.23" NODE="21:1.0.1.1.16.2.98.4" TYPE="SECTION">
<HEAD>§ 20.23   Request for existing records.</HEAD>
<P>(a) Any written request to the Food and Drug Administration for existing records not prepared for routine distribution to the public shall be deemed to be a request for records pursuant to the Freedom of Information Act, whether or not the Freedom of Information Act is mentioned in the request, and shall be governed by the provisions of this part.
</P>
<P>(b) Records or documents prepared by the Food and Drug Administration for routine public distribution, e.g., pamphlets, speeches, and educational materials, shall be furnished free of charge upon request as long as the supply lasts. The provisions of this part shall not be applicable to such requests except when the supply of such material is exhausted and it is necessary to reproduce individual copies upon specific request.
</P>
<P>(c) All existing Food and Drug Administration records are subject to routine destruction according to standard record retention schedules.


</P>
</DIV8>


<DIV8 N="§ 20.24" NODE="21:1.0.1.1.16.2.98.5" TYPE="SECTION">
<HEAD>§ 20.24   Preparation of new records.</HEAD>
<P>(a) The Freedom of Information Act and the provisions of this part apply only to existing records that are reasonably described in a request filed with the Food and Drug Administration pursuant to the procedures established in subpart C of this part.
</P>
<P>(b) The Commissioner may, in his discretion, prepare new records in order to respond adequately to a request for information when he concludes that it is in the public interest and promotes the objectives of the act and the agency. 


</P>
</DIV8>


<DIV8 N="§ 20.25" NODE="21:1.0.1.1.16.2.98.6" TYPE="SECTION">
<HEAD>§ 20.25   Retroactive application of regulations.</HEAD>
<P>The provisions of this part apply to all records in Food and Drug Administration files.


</P>
</DIV8>


<DIV8 N="§ 20.26" NODE="21:1.0.1.1.16.2.98.7" TYPE="SECTION">
<HEAD>§ 20.26   Electronic availability and indexes of certain records.</HEAD>
<P>(a) Indexes shall be maintained, and revised at least quarterly, and, as required, copies of electronic records shall be made available for the following Food and Drug Administration records:


</P>
<P>(1) Final orders published in the <E T="04">FEDERAL REGISTER</E> with respect to every denial or withdrawal of approval of a new drug application or a new animal drug application for which a public hearing has been requested.
</P>
<P>(2) Statements of policy and interpretation adopted by the agency and still in force and not published in the <E T="04">Federal Register.</E>
</P>
<P>(3) Administrative staff manuals and instructions to staff that affect a member of the public.
</P>
<P>(4) Records that have been released to any person in response to a Freedom of Information request, and that:
</P>
<P>(i) The Agency has determined have become, or are likely to become, the subject of subsequent Freedom of Information requests for substantially the same records; or
</P>
<P>(ii) Have been requested three or more times under the Freedom of Information Act.
</P>
<P>(b) Each such record and index will be made available by accessing the Agency's website at <I>https://www.fda.gov.</I> A printed copy of each index is available by writing or visiting the Freedom of Information Staff's address on the Agency's website at <I>https://www.fda.gov.</I>
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 68 FR 25285, May 12, 2003; 76 FR 31469, June 1, 2011; 79 FR 68114, Nov. 14, 2014; 87 FR 55911, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.27" NODE="21:1.0.1.1.16.2.98.8" TYPE="SECTION">
<HEAD>§ 20.27   Submission of records marked as confidential.</HEAD>
<P>Marking records submitted to the Food and Drug Administration as confidential, or with any other similar term, raises no obligation by the Food and Drug Administration to regard such records as confidential, to return them to the person who has submitted them, to withhold them from disclosure to the public, or to advise the person submitting them when a request for their public disclosure is received or when they are in fact disclosed.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25285, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.28" NODE="21:1.0.1.1.16.2.98.9" TYPE="SECTION">
<HEAD>§ 20.28   Food and Drug Administration determinations of confidentiality.</HEAD>
<P>A determination that data or information submitted to the Food and Drug Administration will be held in confidence and will not be available for public disclosure shall be made only in the form of a regulation published or cross-referenced in this part.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25285, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.29" NODE="21:1.0.1.1.16.2.98.10" TYPE="SECTION">
<HEAD>§ 20.29   Prohibition on withdrawal of records from Food and Drug Administration files.</HEAD>
<P>No person may withdraw records submitted to the Food and Drug Administration. All Food and Drug Administration records shall be retained by the agency until disposed of pursuant to routine record disposal procedures.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25285, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.30" NODE="21:1.0.1.1.16.2.98.11" TYPE="SECTION">
<HEAD>§ 20.30   Food and Drug Administration Division of Freedom of Information.</HEAD>
<P>(a) The office responsible for Agency compliance with the Freedom of Information Act and this part is the Division of Freedom of Informationat the address located on the agency's web site at <I>http://www.fda.gov.</I>
</P>
<P>(b) All requests for Agency records shall be sent in writing to this office.
</P>
<CITA TYPE="N">[76 FR 31469, June 1, 2011, as amended at 79 FR 68114, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 20.31" NODE="21:1.0.1.1.16.2.98.12" TYPE="SECTION">
<HEAD>§ 20.31   Retention schedule of requests for Food and Drug Administration records.</HEAD>
<P>(a) Unless unusual circumstances dictate otherwise, the Food and Drug Administration shall maintain and dispose of files of requests and reponses furnished thereto within the time limits authorized by GSA General Records Schedule 14, FPMR 101-11-4, January 10, 1977, as follows:
</P>
<P>(1) Files created by the receipt of and response to freedom of information requests, except denials and/or appeals, may be destroyed 2 years from date of final response.
</P>
<P>(2) Files created by a freedom of information request which was wholly or partially denied may be destroyed 5 years after the denial letter was issued.
</P>
<P>(3) Files created by a freedom of information request which was wholly or partially denied and which denial was subsequently appealed to the Department of Health and Human Services may be destroyed 4 years after final determination by FDA or 3 years after final adjudication by courts, whichever is later.
</P>
<P>(b) This destruction schedule will automatically be revised whenever the time limits pertaining to these records are revised by the GSA General Records Schedule.
</P>
<CITA TYPE="N">[47 FR 24277, June 4, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 20.32" NODE="21:1.0.1.1.16.2.98.13" TYPE="SECTION">
<HEAD>§ 20.32   Disclosure of Food and Drug Administration employee names.</HEAD>
<P>The names of Food and Drug Administration employees will not be deleted from disclosable records except where such deletion is necessary to prevent disclosure of an informant or danger to the life or physical safety of the employee or under other extraordinary circumstances.


</P>
</DIV8>


<DIV8 N="§ 20.33" NODE="21:1.0.1.1.16.2.98.14" TYPE="SECTION">
<HEAD>§ 20.33   Form or format of response.</HEAD>
<P>(a) The Food and Drug Administration shall make reasonable efforts to provide a record in any requested form or format if the record is readily reproducible by the agency in that form or format.
</P>
<P>(b) If the agency determines that a record is not readily reproducible in the requested form or format, the agency may notify the requester of alternative forms and formats that are available. If the requester does not express a preference for an alternative in response to such notification, the agency may provide its response in the form and format of the agency's choice.
</P>
<P>(c) Response letters shall contain contact information for the Freedom of Information Act (FOIA) Public Liaison and the Office of Government Information Services.
</P>
<CITA TYPE="N">[68 FR 25285, May 12, 2003, as amended at 87 FR 55912, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.34" NODE="21:1.0.1.1.16.2.98.15" TYPE="SECTION">
<HEAD>§ 20.34   Search for records.</HEAD>
<P>(a) In responding to a request for records, the Food and Drug Administration shall make reasonable efforts to search for records kept in electronic form or format, except when such efforts would significantly interfere with the operation of the agency's automated information systems.
</P>
<P>(b) The term “search” means to review, manually or by automated means, agency records for the purpose of locating those records that are responsive to the request.
</P>
<CITA TYPE="N">[68 FR 25285, May 12, 2003]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.16.3" TYPE="SUBPART">
<HEAD>Subpart C—Procedures and Fees</HEAD>


<DIV8 N="§ 20.40" NODE="21:1.0.1.1.16.3.98.1" TYPE="SECTION">
<HEAD>§ 20.40   Filing a request for records.</HEAD>
<P>(a) All requests for Food and Drug Administration records shall be made in writing by mailing or delivering the request to the Freedom of Information Staff at the address on the Agency's website at <I>https://www.fda.gov,</I> by faxing it to the fax number listed on the Agency's website at <I>https://www.fda.gov,</I> or by submission through the Agency's online FOIA submission portal at <I>https://www.fda.gov.</I> All requests must contain the postal address and telephone number of the requester and the name of the person responsible for payment of any fees that may be charged.
</P>
<P>(b) A request for Food and Drug Administration records shall reasonably describe the records being sought, in a way that they can be identified and located. A request should include all pertinent details that will help identify the records sought.
</P>
<P>(1) If the description is insufficient to locate the records requested, the Food and Drug Administration will so notify the person making the request and indicate the additional information needed to identify the records requested.
</P>
<P>(2) Every reasonable effort shall be made by the Food and Drug Administration to assist in the identification and location of the records sought.
</P>
<P>(c) Upon receipt of a request for records, the Division of Freedom of Information shall enter it in a public log. The log shall state the date received, the name of the person making the request, the nature of the record requested, the action taken on the request, the date of determination letter sent pursuant to § 20.41(b), and the date(s) any records are subsequently furnished.
</P>
<P>(d) A request by an individual, as defined in § 21.3(a) of this chapter, for a record about himself shall be subject to:
</P>
<P>(1) The special requirements of part 21 of this chapter (the privacy regulations), and not to the provisions of this subpart, if the record requested is retrieved by the individual's name or other personal identifier and is contained in a Privacy Act Record System, as defined in § 21.3(c) of this chapter.
</P>
<P>(2) The provisions of this subpart if the record requested is not retrieved by the individual's name or other personal identifier, whether or not the record is contained in a Privacy Act Record System.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 68 FR 25285, May 12, 2003; 76 FR 31469, June 1, 2011; 79 FR 68114, Nov. 14, 2014; 87 FR 55912, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.41" NODE="21:1.0.1.1.16.3.98.2" TYPE="SECTION">
<HEAD>§ 20.41   Time limitations.</HEAD>
<P>(a) All time limitations prescribed pursuant to this section shall begin as of the time at which a request for records is logged in by the Division of Freedom of Information pursuant to § 20.40(c). An oral request for records shall not begin any time requirement. A written request for records sent elsewhere within the agency shall not begin any time requirement until it is redirected to the Division of Freedom of Information and is logged in there in accordance with § 20.40(c).
</P>
<P>(b) Within 20 working days (excluding Saturdays, Sundays, and legal public holidays) after a request for records is logged in at the Division of Freedom of Information, the agency shall send a letter to the requester providing the agency's determination as to whether, or the extent to which, the agency will comply with the request, and, if any records are denied, the reasons for the denial.
</P>
<P>(1) If all of the records requested have been located and a final determination has been made with respect to disclosure of all of the records requested, the letter shall so state.
</P>
<P>(2) If all of the records have not been located or a final determination has not yet been made with respect to disclosure of all of the records requested, e.g., because it is necessary to consult the person affected pursuant to § 20.47, the letter shall state the extent to which the records involved shall be disclosed pursuant to the rules established in this part. 
</P>
<P>(3)(i) In unusual circumstances, the agency may extend the time for sending the letter for an additional period.
</P>
<P>(A) The Agency may provide for an extension of up to 10 working days by providing written notice to the requester setting out the reasons for the extension and the date by which a determination is expected to be sent. In the written notice, the Agency will inform the requester of the right to contact the Freedom of Information Act Public Liaison and to seek dispute resolution services from the Office of Government Information Services.
</P>
<P>(B) The agency may provide for an extension of more than 10 working days by providing written notice to the requester setting out the reasons for the extension. The notice also will give the requester an opportunity to limit the scope of the request so that it may be processed in a shorter time and/or an opportunity to agree on a timeframe longer than the 10 extra working days for processing the request.
</P>
<P>(ii) Unusual circumstances may exist under any of the following conditions:
</P>
<P>(A) There is a need to search for and collect the requested records from field facilities or other components that are separate from the agency component responsible for processing the request;
</P>
<P>(B) There is a need to search for, collect, and appropriately examine a voluminous amount of separate and distinct records that are demanded in a single request; or
</P>
<P>(C) There is need for consultation, which shall be conducted with all practicable speed, with another agency having a substantial interest in the determination of the request, or among two or more components of the Food and Drug Administration having substantial subject-matter interest in the determination.
</P>
<P>(4) The Agency may contact the requester for clarification about the request or regarding fee assessment. The Agency may toll the 20-day period as follows:
</P>
<P>(i) One time while it is awaiting a response from the requester regarding clarification that it has reasonably requested from the requester; and
</P>
<P>(ii) One or more times while the Agency is awaiting a response from the requester regarding fee assessment.
</P>
<P>(5) If any record is denied, the letter shall state the right of the person requesting such record to appeal any adverse determination to the appropriate review official, in accordance with the provisions of 45 CFR 5.62.
</P>
<P>(c) The Food and Drug Administration shall provide a determination of whether to provide expedited processing within 10 calendar days of receipt by the Division of Freedom of Information of the request and the required documentation of compelling need in accordance with § 20.44(b).
</P>
<P>(d) If a court determines that exceptional circumstances exist, as defined by the Freedom of Information Act, the Agency's failure to comply with a time limit shall be excused for the length of time provided by the court order.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8456, Jan. 27, 1981; 55 FR 1405, Jan. 16, 1990; 59 FR 533, Jan. 5, 1994; 68 FR 25285, May 12, 2003; 76 FR 31469, June 1, 2011; 87 FR 55912, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.42" NODE="21:1.0.1.1.16.3.98.3" TYPE="SECTION">
<HEAD>§ 20.42   Aggregation of certain requests.</HEAD>
<P>The Food and Drug Administration may aggregate certain requests by the same requester, or by a group of requesters acting in concert, if the requests involve clearly related matters and the agency reasonably believes that such requests actually constitute a single request which would otherwise satisfy the unusual circumstances specified in § 20.41(b)(3)(ii)(B). FDA may extend the time for processing aggregated requests in accordance with the unusual circumstances provisions of § 20.41.
</P>
<CITA TYPE="N">[68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.43" NODE="21:1.0.1.1.16.3.98.4" TYPE="SECTION">
<HEAD>§ 20.43   Multitrack processing.</HEAD>
<P>(a) Each Food and Drug Administration component is responsible for determining whether to use a multitrack system to process requests for records maintained by that component. A multitrack system provides two or more tracks for processing requests, based on the amount of work and/or time required for a request to be processed. The availability of multitrack processing does not affect expedited processing in accordance with § 20.44.
</P>
<P>(b) If multitrack processing is not adopted by a particular agency component, that component will process all requests in a single track, ordinarily on a first-in, first-out basis.
</P>
<P>(c) If a multitrack processing system is established by a particular agency component, that component may determine how many tracks to establish and the specific criteria for assigning requests to each track. Multiple tracks may be established for requests based on the amount of work and/or time required for a request to be processed.
</P>
<P>(d) Requests assigned to a given track will ordinarily be processed on a first-in, first-out basis within that track.
</P>
<P>(e) If a request does not qualify for the fastest processing track, the requester may be provided an opportunity to limit the scope of the request in order to qualify for faster processing.
</P>
<CITA TYPE="N">[68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.44" NODE="21:1.0.1.1.16.3.98.5" TYPE="SECTION">
<HEAD>§ 20.44   Expedited processing.</HEAD>
<P>(a) The Food and Drug Administration will provide expedited processing of a request for records when the requester demonstrates a compelling need, or in other cases as determined by the agency. A compelling need exists when:
</P>
<P>(1) A failure to obtain requested records on an expedited basis could reasonably be expected to pose an imminent threat to the life or physical safety of an individual; or
</P>
<P>(2) With respect to a request made by a person primarily engaged in disseminating information, there is a demonstrated urgency to inform the public concerning actual or alleged Federal Government activity.
</P>
<P>(b) A request for expedited processing made under paragraph (a)(1) of this section must be made by the specific individual who is subject to an imminent threat, or by a family member, medical or health care professional, or other authorized representative of the individual, and must demonstrate a reasonable basis for concluding that failure to obtain the requested records on an expedited basis could reasonably be expected to pose a specific and identifiable imminent threat to the life or safety of the individual.
</P>
<P>(c) A request for expedited processing made under paragraph (a)(2) of this section must demonstrate that:
</P>
<P>(1) The requester is primarily engaged in disseminating information to the general public and not merely to a narrow interest group;
</P>
<P>(2) There is an urgent need for the requested information and that it has a particular value that will be lost if not obtained and disseminated quickly; however, a news media publication or broadcast deadline alone does not qualify as an urgent need, nor does a request for historical information; and
</P>
<P>(3) The request for records specifically concerns identifiable operations or activities of the Federal Government.
</P>
<P>(d) All requests for expedited processing shall be filed in writing as provided by § 20.40. Each such request shall include information that demonstrates a reasonable basis for concluding that a compelling need exists within the meaning of paragraph (a) of this section and a certification that the information provided in the request is true and correct to the best of the requester's knowledge and belief. Any statements made in support of a request for expedited processing are subject to the False Reports to the Government Act (18 U.S.C. 1001).
</P>
<P>(e) The Director, Division of Freedom of Information, (or delegatee) will determine whether to grant a request for expedited processing within 10 days of receipt by the Division of Freedom of Information of all information required to make a decision.
</P>
<P>(f) If the agency grants a request for expedited processing, the agency shall process the request as soon as practicable.
</P>
<P>(g) If the agency denies a request for expedited processing, the agency shall process the request with other nonexpedited requests.
</P>
<P>(h) If the agency denies a request for expedited processing, the requester may appeal the agency's decision by writing to the official identified in the denial letter.
</P>
<CITA TYPE="N">[68 FR 25286, May 12, 2003, as amended at 76 FR 31469, June 1, 2011; 87 FR 55912, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.45" NODE="21:1.0.1.1.16.3.98.6" TYPE="SECTION">
<HEAD>§ 20.45   Fees to be charged.</HEAD>
<P>(a) <I>Categories of requests.</I> Paragraphs (a) (1) through (3) of this section state, for each category of request, the type of fees that the Food and Drug Administration will generally charge. However, for each of these categories, the fees may be limited, waived, or reduced for the reasons given in paragraphs (b) and (c) of this section and in § 20.46 or for other reasons.
</P>
<P>(1) <I>Commercial use request.</I> If the request is for a commercial use, the Food and Drug Administration will charge for the costs of search, review, and duplication. The Agency shall not assess search fees if the Agency fails to comply with any time limit, as described in § 20.41, if no unusual or exceptional circumstances apply to the processing of the request. If unusual circumstances, as outlined in § 20.41, apply and more than 5,000 pages are responsive to the request, the Food and Drug Administration may charge search fees if timely written notice has been made to the requester and the Agency has discussed with the requester via written mail, electronic mail, or telephone (or made not less than three good-faith attempts to do so) how the requester could effectively limit the scope of the request.
</P>
<P>(2) <I>Educational and scientific institutions and news media.</I> If the request is from an educational institution or a noncommercial scientific institution, operated primarily for scholarly or scientific research, or a representative of the news media, and the request is not for a commercial use, the Food and Drug Administration will charge only for the duplication of documents. Also, the Food and Drug Administration will not charge the copying costs for the first 100 pages of duplication (or its cost equivalent of other media). The Agency shall not assess duplication fees if the Agency fails to comply with any time limit, as described in § 20.41, if no unusual or exceptional circumstances apply to the processing of the request. If unusual circumstances, as outlined in § 20.41, apply and more than 5,000 pages are responsive to the request, the Food and Drug Administration may charge duplication fees if timely written notice has been made to the requester and the Agency has discussed with the requester via written mail, electronic mail, or telephone (or made not less than three good-faith attempts to do so) how the requester could effectively limit the scope of the request.
</P>
<P>(3) <I>Other requests.</I> If the request is not the kind described in paragraph (a)(1) or (a)(2) of this section, then the Food and Drug Administration will charge only for the search and the duplication. Also, the Food and Drug Administration will not charge for the first 2 hours of search time or for the copying costs of the first 100 pages of duplication (or the cost equivalent of other media). The Agency shall not assess search or duplication fees if the Agency fails to comply with any time limit, as described in § 20.41, if no unusual or exceptional circumstances apply to the processing of the request. If unusual circumstances, as outlined in § 20.41, apply and more than 5,000 pages are responsive to the request, the Food and Drug Administration may charge search or duplication fees if timely written notice has been made to the requester and the Agency has discussed with the requester via written mail, electronic mail, or telephone (or made not less than three good-faith attempts to do so) how the requester could effectively limit the scope of the request.
</P>
<P>(b) <I>General provisions.</I> (1) The Food and Drug Administration may charge search fees even if the records found are exempt from disclosure or if no records are found.
</P>
<P>(2) If, under paragraph (a)(3) of this section, there is no charge for the first 2 hours of search time, and those 2 hours are spent on a computer search, then the 2 free hours are the first 2 hours of the operator's own operation. If the operator spends less than 2 hours on the search, the total search fees will be reduced by the average hourly rate for the operator's time, multiplied by 2.
</P>
<P>(3) If, under paragraph (a)(2) or (a)(3) of this section, there is no charge for the first 100 pages of duplication, then those 100 pages are the first 100 pages of photocopies of standard size pages, or the first 100 pages of computer printout. If this method to calculate the fee reduction cannot be used, then the total duplication fee will be reduced by the normal charge for photocopying a standard size page, multiplied by 100.
</P>
<P>(4) No charge will be made if the costs of routine collection and processing of the fee are likely to equal or exceed the amount of the fee.
</P>
<P>(5) If it is determined that a requester (acting either alone or together with others) is breaking down a single request into a series of requests in order to avoid (or reduce) the fees charged, all these requests may be aggregated for purposes of calculating the fees charged.
</P>
<P>(6) Interest will be charged on unpaid bills beginning on the 31st day following the day the bill was sent. Provisions in 45 CFR part 30, the Department of Health and Human Services regulations governing claims collection, will be used in assessing interest, administrative costs, and penalties, and in taking actions to encourage payment.
</P>
<P>(7) Requesters may contact Agency Freedom of Information Act staff or the Freedom of Information Act Public Liaison to assist in reformulating a request to meet their needs at lower cost.
</P>
<P>(c) <I>Fee schedule.</I> The Food and Drug Administration charges the following fees in accordance with the regulations of the Department of Health and Human Services at 45 CFR part 5.
</P>
<P>(1) <I>Manual searching for or reviewing of records.</I> When the search or review is performed by employees at grade GS-1 through GS-8 (or equivalent), an hourly rate based on the salary of a GS-5, step 7, employee; when done by a GS-9 through GS-14 (or equivalent), an hourly rate based on the salary of a GS-12, step 4, employee; and when done by a GS-15 or above (or equivalent), an hourly rate based on the salary of a GS-15, step 7, employee. In each case, the hourly rate will be computed by taking the current hourly rate for the specified grade and step in the General Schedule Locality Pay Table for the Locality of Washington-Baltimore-Northern Virginia, DC-MD-VA-WV-PA, adding 16 percent of that rate to cover benefits, and rounding to the nearest whole dollar. When a search involves employees at more than one of these levels, the Food and Drug Administration will charge the rate appropriate for each.
</P>
<P>(2) <I>Electronic searching.</I> Charges for the time spent by the operator to search the computer, database, or network, including development of any specialized programming required to perform the search, at the rate given in paragraph (c)(1) of this section plus the cost of any materials.
</P>
<P>(3) <I>Photocopying standard size pages.</I> $0.10 per page. Freedom of Information Officers may charge lower fees for particular documents where:
</P>
<P>(i) The document has already been printed in large numbers;
</P>
<P>(ii) The program office determines that using existing stock to answer this request, and any other anticipated Freedom of Information requests, will not interfere with program requirements; and
</P>
<P>(iii) The Freedom of Information Officer determines that the lower fee is adequate to recover the prorated share of the original printing costs.
</P>
<P>(4) <I>Photocopying odd-size documents (such as punchcards or blueprints), or reproducing other records (such as tapes).</I> The actual costs of operating the machine, plus the actual cost of the materials used, plus charges for the time spent by the operator, at the rates given in paragraph (c)(1) of this section.
</P>
<P>(5) <I>Certifying that records are true copies.</I> This service is not required by the Freedom of Information Act. If the Food and Drug Administration agrees to provide certification, there is a $10 charge per certification.
</P>
<P>(6) <I>Sending records by express mail or other special methods.</I> This service is not required by the Freedom of Information Act. If the Food and Drug Administration agrees to provide this service, the requester will be required to directly pay, or be directly charged by, the courier. The agency will not agree to any special delivery method that does not permit the requester to directly pay or be directly charged for the service.
</P>
<P>(7) <I>Performing any other special service in connection with a request to which the Food and Drug Administration has agreed.</I> Actual costs of operating any machinery, plus actual cost of any materials used, plus charges for the time of the Food and Drug Administration's employees, at the rates given in paragraph (c)(1) of this section.
</P>
<P>(d) <I>Procedures for assessing and collecting fees</I>—(1) <I>Agreement to pay.</I> The Food and Drug Administration generally assumes that a requester is willing to pay the fees charged for services associated with the request. The requester may specify a limit on the amount to be spent. If it appears that the fees will exceed the limit, the Food and Drug Administration will consult the requester to determine whether to proceed with the search.
</P>
<P>(2) <I>Advance payment.</I> If a requester has failed to pay previous bills in a timely fashion, or if the Food and Drug Administration's initial review of the request indicates that the charges will exceed $250, the requester will be required to pay past due fees and/or the estimated fees, or a deposit, before the search for the requested records begins. In such cases, the requester will be notified promptly upon receipt of the request, and the administrative time limits prescribed in § 20.41 will begin only after there is an agreement with the requester over payment of fees, or a decision that fee waiver or reduction is appropriate.
</P>
<P>(3) <I>Billing and payment.</I> Ordinarily, the requester will be required to pay all fees before the Food and Drug Administration will furnish the records. At its discretion, the Food and Drug Administration may send the requester a bill along with or following the records. For example, the Food and Drug Administration may do this if the requester has a history of prompt payment. The Food and Drug Administration may also, at its discretion, aggregate the charges for certain time periods in order to avoid sending numerous small bills to frequent requesters, or to businesses or agents representing requesters. For example, the Food and Drug Administration might send a bill to such a requester once a month. Fees should be paid in accordance with the instructions furnished by the person who responds to the request.
</P>
<CITA TYPE="N">[59 FR 533, Jan. 5, 1994. Redesignated and amended at 68 FR 25286, May 12, 2003; 87 FR 55912, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.46" NODE="21:1.0.1.1.16.3.98.7" TYPE="SECTION">
<HEAD>§ 20.46   Waiver or reduction of fees.</HEAD>
<P>(a) <I>Standard.</I> The Assistant Commissioner for Public Affairs (or delegatee) will waive or reduce the fees that would otherwise be charged if disclosure of the information meets both of the following tests:
</P>
<P>(1) Is in the public interest because it is likely to contribute significantly to public understanding of the operations or activities of the Government; and
</P>
<P>(2) It is not primarily in the commercial interest of the requester. These two tests are explained in paragraphs (b) and (c) of this section.
</P>
<P>(b) <I>Public interest.</I> Disclosure of information satisfies the first test only if it furthers the specific public interest of being likely to contribute significantly to public understanding of Government operations or activities, regardless of any other public interest it may further. In analyzing this question, the Food and Drug Administration will consider the following factors:
</P>
<P>(1) Whether the records to be disclosed pertain to the operations or activities of the Federal Government;
</P>
<P>(2) Whether disclosure of the records would reveal any meaningful information about Government operations or activities that is not already public knowledge;
</P>
<P>(3) Whether disclosure will advance the understanding of the general public as distinguished from a narrow segment of interested persons. Under this factor, the Food and Drug Administration may consider whether the requester is in a position to contribute to public understanding. For example, the Food and Drug Administration may consider whether the requester has such knowledge or expertise as may be necessary to understand the information, and whether the requester's intended use of the information would be likely to disseminate the information to the public. An unsupported claim to be doing research for a book or article does not demonstrate that likelihood, while such a claim by a representative of the news media is better evidence; and
</P>
<P>(4) Whether the contribution to public understanding will be a significant one, i.e., will the public's understanding of the Government's operations be substantially greater as a result of the disclosure.
</P>
<P>(c) <I>Not primarily in the requester's commercial interest.</I> If disclosure passes the test of furthering the specific public interest described in paragraph (b) of this section, the Food and Drug Administration will determine whether disclosure also furthers the requester's commercial interest and, if so, whether this effect outweighs the advancement of that public interest. In applying this second test, the Food and Drug Administration will consider the following factors:
</P>
<P>(1) Whether disclosure would further a commercial interest of the requester, or of someone on whose behalf the requester is acting. Commercial interests include interests relating to business, trade, and profit. Both profit and nonprofit-making corporations have commercial interests, as well as individuals, unions, and other associations. The interest of a representative of the news media in using the information for news dissemination purposes will not be considered a commercial interest.
</P>
<P>(2) If disclosure would further a commercial interest of the requester, whether that effect outweighs the advancement of the public interest as defined in paragraph (b) of this section.
</P>
<P>(d) <I>Deciding between waiver and reduction.</I> If the disclosure of the information requested passes both tests described in paragraphs (b) and (c) of this section, the Food and Drug Administration will normally waive fees. However, in some cases the Food and Drug Administration may decide only to reduce the fees. For example, the Food and Drug Administration may do this when disclosure of some but not all of the requested records passes the tests.
</P>
<P>(e) <I>Procedure for requesting a waiver or reduction.</I> A requester must request a waiver or reduction of fees at the same time as the request for records. The requester should explain why a waiver or reduction is proper under the factors set forth in paragraphs (a) through (d) of this section. Only the Associate Commissioner for Public Affairs may make the decision whether to waive or reduce the fees. If the Food and Drug Administration does not completely grant the request for a waiver or reduction, the denial letter will designate a review official. The requester may appeal the denial to that official. The appeal letter should address reasons for the Associate Commissioner's decision that are set forth in the denial letter.
</P>
<CITA TYPE="N">[59 FR 534, Jan. 5, 1994. Redesignated and amended at 68 FR 25286, 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.47" NODE="21:1.0.1.1.16.3.98.8" TYPE="SECTION">
<HEAD>§ 20.47   Situations in which confidentiality is uncertain.</HEAD>
<P>In situations where the confidentiality of data or information is uncertain and there is a request for public disclosure, the Food and Drug Administration will consult with the person who has submitted or divulged the data or information or who would be affected by disclosure before determining whether or not such data or information is available for public disclosure.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.48" NODE="21:1.0.1.1.16.3.98.9" TYPE="SECTION">
<HEAD>§ 20.48   Judicial review of proposed disclosure.</HEAD>
<P>Where the Food and Drug Administration consults with a person who will be affected by a proposed disclosure of data or information contained in Food and Drug Administration records pursuant to § 20.47, and rejects the person's request that part or all of the records not be made available for public disclosure, the decision constitutes final agency action that is subject to judicial review pursuant to 5 U.S.C. chapter 7. The person affected will be permitted 5 days after receipt of notification of such decision within which to institute suit in a United States District Court to enjoin release of the records involved. If suit is brought, the Food and Drug Administration will not disclose the records involved until the matter and all related appeals have been concluded.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated and amended at 68 FR 25286, 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.49" NODE="21:1.0.1.1.16.3.98.10" TYPE="SECTION">
<HEAD>§ 20.49   Denial of a request for records.</HEAD>
<P>(a) A denial of a request for records, in whole or in part, shall be signed by the Director, Division of Freedom of Information (or delegatee).
</P>
<P>(b) The name and title or position of each person who participated in the denial of a request for records shall be set forth in the letter denying the request. This requirement may be met by attaching a list of such individuals to the letter.
</P>
<P>(c) A letter denying a request for records, in whole or in part, shall state the reasons for the denial, the appropriate review official and address to which the appeal should be sent, and that an appeal must be transmitted within 90 calendar days from the date of the adverse determination, in accordance with 45 CFR 5.61. The Agency will also make a reasonable effort to include in the letter an estimate of the volume of the records denied, unless providing such an estimate would harm an interest protected by an exemption under the Freedom of Information Act. This estimate will ordinarily be provided in terms of the approximate number of pages or some other reasonable measure. This estimate will not be provided if the volume of records denied is otherwise indicated through deletions on records disclosed in part. The letter will also include contact information for the Freedom of Information Act Public Liaison and the Office of Government Information Services.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981; 55 FR 1405, Jan. 16, 1990. Redesignated and amended at 68 FR 25286, 25287, May 12, 2003; 87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.50" NODE="21:1.0.1.1.16.3.98.11" TYPE="SECTION">
<HEAD>§ 20.50   Nonspecific and overly burdensome requests.</HEAD>
<P>The Food and Drug Administration will make every reasonable effort to comply fully with all requests for disclosure of nonexempt records. Nonspecific requests or requests for a large number of documents that require the deployment of a substantial amount of agency man-hours to search for and compile will be processed taking into account the staff-hours required, the tasks from which these resources must be diverted, the impact that this diversion will have upon the agency's consumer protection activities, and the public policy reasons justifying the requests. A decision on the processing of such a request for information shall be made after balancing the public benefit to be gained by the disclosure against the public loss that will result from diverting agency personnel from their other responsibilities. In any situation in which it is determined that a request for voluminous records would unduly burden and interfere with the operations of the Food and Drug Administration, the person making the request will be asked to be more specific and to narrow the request, and to agree on an orderly procedure for the production of the requested records, in order to satisfy the request without disproportionate adverse effects on agency operations.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.51" NODE="21:1.0.1.1.16.3.98.12" TYPE="SECTION">
<HEAD>§ 20.51   Referral to primary source of records.</HEAD>
<P>Upon receipt of a request for a record or document which is contained in Food and Drug Administration files but which is available elsewhere at a lower cost, the person requesting the record or document shall be referred to the primary source of the record or document. 
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.52" NODE="21:1.0.1.1.16.3.98.13" TYPE="SECTION">
<HEAD>§ 20.52   Availability of records at National Technical Information Service.</HEAD>
<P>The Food and Drug Administration is furnishing a number of records to the National Technical Information Service (NTIS), 5285 Port Royal Rd., Springfield, VA 22162, which reproduces and distributes such information to the public at cost. A single copy of each such record shall be available for public review at the Food and Drug Administration. All persons requesting copies of such records shall be answered by referring the person requesting the records to NTIS.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 54 FR 9038, Mar. 3, 1989. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.53" NODE="21:1.0.1.1.16.3.98.14" TYPE="SECTION">
<HEAD>§ 20.53   Use of private contractor for copying.</HEAD>
<P>The Food and Drug Administration may furnish requested records to a private contractor for copying after deletion of all nondisclosable data and information. Under these circumstances, the Food and Drug Administration will charge the person requesting the records for all of the fees involved pursuant to § 20.45.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated and amended at 68 FR 25286, 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.54" NODE="21:1.0.1.1.16.3.98.15" TYPE="SECTION">
<HEAD>§ 20.54   Request for review without copying.</HEAD>
<P>(a) A person requesting disclosure of records shall be permitted an opportunity to review them without the necessity for copying them where the records involved contain only disclosable data and information. Under these circumstances, the Food and Drug Administration will charge only for the costs of searching for the records.
</P>
<P>(b) Where a request is made for review of records without copying, and the records involved contain both disclosable and nondisclosable information, the records containing nondisclosable information shall first be copied with the nondisclosable information blocked out and the Food and Drug Administration will charge for the costs of searching and copying.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.55" NODE="21:1.0.1.1.16.3.98.16" TYPE="SECTION">
<HEAD>§ 20.55   Indexing trade secrets and confidential commercial or financial information.</HEAD>
<P>Whenever the Food and Drug Administration denies a request for a record or portion thereof on the grounds that the record or portion thereof is exempt from public disclosure as trade secret or confidential commercial or financial data and information under § 20.61, and the person requesting the record subsequently contests the denial in the courts, the Food and Drug Administration will so inform the person affected, i.e., the person who submitted the record, and will require that such person intervene to defend the exempt status of the record. If a court requires the Food and Drug Administration to itemize and index such records, the Food and Drug Administration will so inform the person affected and will require that such person undertake the itemization and indexing of the records. If the affected person fails to intervene to defend the exempt status of the records and to itemize and index the disputed records, the Food and Drug Administration will take this failure into consideration in deciding whether that person has waived such exemption so as to require the Food and Drug Administration to promptly make the records available for public disclosure.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 59 FR 535, Jan. 5, 1994. Redesignated at 68 FR 25286, May 12, 2003]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.16.4" TYPE="SUBPART">
<HEAD>Subpart D—Exemptions</HEAD>


<DIV8 N="§ 20.60" NODE="21:1.0.1.1.16.4.98.1" TYPE="SECTION">
<HEAD>§ 20.60   Applicability of exemptions.</HEAD>
<P>(a) The exemptions established in this subpart shall apply to all Food and Drug Administration records, except as provided in subpart E of this part. Accordingly, a record that is ordinarily available for public disclosure in accordance with the provisions in subpart F of this part or of another regulation cross-referenced in § 20.100(c) is not available for such disclosure to the extent that it falls within an exemption contained in this subpart, except as provided by the limitations on exemptions specified in subpart E of this part. For example, correspondence that is ordinarily disclosable under § 20.103 is not disclosable to the extent that it contains trade secrets exempt from disclosure under § 20.61 and is not subject to discretionary release under § 20.82.
</P>
<P>(b) Where application of one or more exemptions results in a record being disclosable in part and nondisclosable in part, the rule established in § 20.22 shall apply.


</P>
</DIV8>


<DIV8 N="§ 20.61" NODE="21:1.0.1.1.16.4.98.2" TYPE="SECTION">
<HEAD>§ 20.61   Trade secrets and commercial or financial information which is privileged or confidential.</HEAD>
<P>(a) A trade secret may consist of any commercially valuable plan, formula, process, or device that is used for the making, preparing, compounding, or processing of trade commodities and that can be said to be the end product of either innovation or substantial effort. There must be a direct relationship between the trade secret and the productive process.
</P>
<P>(b) Commercial or financial information that is privileged or confidential means valuable data or information which is used in one's business and is of a type customarily held in strict confidence or regarded as privileged and not disclosed to any member of the public by the person to whom it belongs.
</P>
<P>(c) Data and information submitted or divulged to the Food and Drug Administration which fall within the definitions of a trade secret or confidential commercial or financial information are not available for public disclosure.
</P>
<P>(d) A person who submits records to the Government may designate part or all of the information in such records as exempt from disclosure under exemption 4 of the Freedom of Information Act. The person may make this designation either at the time the records are submitted to the Government or within a reasonable time thereafter. The designation must be in writing. Where a legend is required by a request for proposals or request for quotations, pursuant to 48 CFR 352.215-12, then that legend is necessary for this purpose. Any such designation will expire 10 years after the records were submitted to the Government.
</P>
<P>(e) The procedures in this paragraph apply to records on which the submitter has designated information as provided in paragraph (d) of this section. These procedures also apply to records that were submitted to the Food and Drug Administration when the agency has substantial reason to believe that information in the records could reasonably be considered exempt under exemption 4 of the Freedom of Information Act. Certain exceptions to these procedures are set forth in paragraph (f) of this section.
</P>
<P>(1) When the Food and Drug Administration receives a request for such records and determines that disclosure may be required, the Food and Drug Administration will make reasonable efforts to notify the submitter about these facts. The notice will include a copy of the request, and it will inform the submitter about the procedures and time limits for submission and consideration of objections to disclosure. If the Food and Drug Administration must notify a large number of submitters, notification may be done by posting or publishing a notice in a place where the submitters are reasonably likely to become aware of it.
</P>
<P>(2) The submitter has 10 working days from the date of the notice to object to disclosure of any part of the records and to state all bases for its objections. The Division of Freedom of Information may extend this period as appropriate and necessary.
</P>
<P>(3) The Food and Drug Administration will give consideration to all bases that have been stated in a timely manner by the submitter. If the Food and Drug Administration decides to disclose the records, the Food and Drug Administration will notify the submitter in writing. This notice will briefly explain why the agency did not sustain the submitter's objections. The Food and Drug Administration will include with the notice a copy of the records about which the submitter objected, as the agency proposes to disclose them. The notice will state that the Food and Drug Administration intends to disclose the records 5 working days after the submitter receives the notice unless a U.S. District Court orders the agency not to release them.
</P>
<P>(4) If a requester files suit under the Freedom of Information Act to obtain records covered by this paragraph, the Food and Drug Administration will promptly notify the submitter.
</P>
<P>(5) Whenever the Food and Drug Administration sends a notice to a submitter under paragraph (e)(1) of this section, the Food and Drug Administration will notify the requester that the Food and Drug Administration is giving the submitter a notice and an opportunity to object. Whenever the Food and Drug Administration sends a notice to a submitter under paragraph (e)(3) of this section, the Food and Drug Administration will notify the requester of this fact.
</P>
<P>(f) The notice requirements in paragraph (e) of this section do not apply in the following situations:
</P>
<P>(1) The Food and Drug Administration decided not to disclose the records;
</P>
<P>(2) The information has previously been published or made generally available;
</P>
<P>(3) Disclosure is required by a regulation issued after notice and opportunity for public comment, that specifies narrow categories of records that are to be disclosed under the Freedom of Information Act, but in this case a submitter may still designate records as described in paragraph (d) of this section, and in exceptional cases, the Food and Drug Administration may, at its discretion, follow the notice procedures in paragraph (e) of this section;
</P>
<P>(4) The information requested has not been designated by the submitter as exempt from disclosure when the submitter had an opportunity to do so at the time of submission of the information or within a reasonable time thereafter, unless the Food and Drug Administration has substantial reason to believe that disclosure of the information would result in competitive harm; or
</P>
<P>(5) The designation appears to be obviously frivolous, but in this case the Food and Drug Administration will still give the submitter the written notice required by paragraph (e)(3) of this section (although this notice need not explain our decision or include a copy of the records), and the Food and Drug Administration will notify the requester as described in paragraph (e)(5) of this section.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 59 FR 535, Jan. 5, 1994; 87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.62" NODE="21:1.0.1.1.16.4.98.3" TYPE="SECTION">
<HEAD>§ 20.62   Inter- or intra-agency memoranda or letters.</HEAD>
<P>Interagency or intra-agency memoranda or letters that would not be available by law to a party other than an agency in litigation with the Food and Drug Administration may be withheld from public disclosure except that factual information that is reasonably segregable in accordance with the rule established in § 20.22 is available for public disclosure. The deliberative process privilege shall not apply to records created 25 years or more before the date on which the records were requested.
</P>
<CITA TYPE="N">[87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.63" NODE="21:1.0.1.1.16.4.98.4" TYPE="SECTION">
<HEAD>§ 20.63   Personnel, medical, and similar files, disclosure of which constitutes a clearly unwarranted invasion of personal privacy.</HEAD>
<P>(a) The names or other information which would identify patients or research subjects in any medical or similar report, test, study, or other research project shall be deleted before the record is made available for public disclosure.
</P>
<P>(b) The names and other information which would identify patients or research subjects should be deleted from any record before it is submitted to the Food and Drug Administration. If the Food and Drug Administration subsequently needs the names of such individuals, a separate request will be made.
</P>
<P>(c) Requests for deletion of business or product names prior to disclosure of any record to the public shall not be granted on the ground of privacy, but such deletion may be justified under another exemption established in this subpart, e.g., the exemption for trade secrets and confidential commercial or financial information under § 20.61.
</P>
<P>(d) Names of individuals conducting investigations, studies, or tests on products or ingredients shall not be deleted prior to disclosure of any record to the public unless extraordinary circumstances are shown.
</P>
<P>(e) A request for all records relating to a specific individual will be denied as a clearly unwarranted invasion of personal privacy unless accompanied by the written consent of the individual named.
</P>
<P>(f) The names and any information that would identify the voluntary reporter or any other person associated with an adverse event involving a human drug, biologic, or medical device product shall not be disclosed by the Food and Drug Administration or by a manufacturer in possession of such reports in response to a request, demand, or order. Information that would identify the voluntary reporter or persons identified in the report includes, but is not limited to, the name, address, institution, or any other information that would lead to the identities of the reporter or persons identified in a report. This provision does not affect disclosure of the identities of reporters required by a Federal statute or regulation to make adverse event reports. Disclosure of the identities of such reporters is governed by the applicable Federal statutes and regulations.
</P>
<P>(1) <I>Exceptions.</I> (i) Identities may be disclosed if both the voluntary reporter and the person identified in an adverse event report or that person's legal representative consent in writing to disclosure, but neither FDA nor any manufacturer in possession of such reports shall be required to seek consent for disclosure from the voluntary reporter or the person identified in the adverse event report or that person's legal representative; or
</P>
<P>(ii) Identities of the voluntary reporter and the person who experienced the reported adverse event may be disclosed pursuant to a court order in the course of medical malpractice litigation involving both parties; or (iii) The report, excluding the identities of any other individuals, shall be disclosed to the person who is the subject of the report upon request.
</P>
<P>(2) <I>Preemption.</I> No State or local governing entity shall establish or continue in effect any law, rule, regulation, or other requirement that permits or requires disclosure of the identities of the voluntary reporter or other person identified in an adverse event report except as provided in this section.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 60 FR 16968, Apr. 3, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 20.64" NODE="21:1.0.1.1.16.4.98.5" TYPE="SECTION">
<HEAD>§ 20.64   Records or information compiled for law enforcement purposes.</HEAD>
<P>(a) Records or information compiled for law enforcement purposes may be withheld from public disclosure pursuant to the provisions of this section to the extent that disclosure of such records or information:
</P>
<P>(1) Could reasonably be expected to interfere with enforcement proceedings;
</P>
<P>(2) Would deprive a person to a right to a fair trial or an impartial adjudication;
</P>
<P>(3) Could reasonably be expected to constitute an unwarranted invasion of personal privacy;
</P>
<P>(4) Could reasonably be expected to disclose the identity of a confidential source, including a State, local, or foreign agency or authority or any private institution which furnished information on a confidential basis; and information furnished by a confidential source in the case of a record compiled by the Food and Drug Administration or any other criminal law enforcement authority in the course of a criminal investigation or by an agency conducting a lawful national security intelligence investigation;
</P>
<P>(5) Would disclose techniques and procedures for law enforcement investigations or prosecutions or would disclose guidelines for law enforcement investigations or prosecutions, if such disclosure could reasonably be expected to risk circumvention of the law; or
</P>
<P>(6) Could reasonably be expected to endanger the life or physical safety of any individual.
</P>
<P>(b) Records include all records relating to regulatory enforcement action, including both administrative and court action, which have not been disclosed to any member of the public, including any person who is the subject of the investigation.
</P>
<P>(c) Any record which is disclosed to any person, including any person who is the subject of a Food and Drug Administration investigation, and any data or information received from any person who is the subject of a Food and Drug Administration investigation relating to such investigation, is available for public disclosure at that time in accordance with the rule established in § 20.21, except that:
</P>
<P>(1) Disclosure of such records shall be subject to the other exemptions established in this subpart and to the limitations on exemptions established in subpart E of this part.
</P>
<P>(2) The record of a section 305 hearing shall be available for public disclosure only in accordance with the provisions of § 7.87 of this chapter.
</P>
<P>(d) Records for law enforcement purposes shall be subject to the following rules:
</P>
<P>(1) No such record is available for public disclosure prior to the consideration of regulatory enforcement action based upon that record's being closed, except as provided in § 20.82. The Commissioner will exercise his discretion to disclose records relating to possible criminal prosecution pursuant to § 20.82 prior to consideration of criminal prosecution being closed only very rarely and only under circumstances that demonstrate a compelling public interest.
</P>
<P>(2) After the consideration of regulatory enforcement action is closed, such records shall be made available for public disclosure except to the extent that other exemptions from disclosure in this subpart are applicable. No statements of witnesses obtained through promises of confidentiality are available for public disclosure.
</P>
<P>(3) The consideration of regulatory enforcement action based upon a particular record shall be deemed to be closed within the meaning of this section:
</P>
<P>(i) If it relates to administrative action, when a final decision has been made not to take such action or such action has been taken and the matter has been concluded.
</P>
<P>(ii) If it relates to court action, when a final decision has been made not to recommend such action to a United States attorney based upon that record, or a recommendation has been finally refused by a United States attorney, or court action has been instituted and the matter and all related appeals have been concluded, or the statute of limitations runs.
</P>
<P>(iii) If it relates to both administrative and court action, when the events described in both paragraph (d)(3) (i) and (ii) of this section have occurred.
</P>
<P>(4) Prior to disclosure of any record specifically reflecting consideration of possible criminal prosecution of any individual, all names and other information that would identify an individual who was considered for criminal prosecution but who was not prosecuted shall be deleted unless the Commissioner concludes that there is a compelling public interest in the disclosure of such names.
</P>
<P>(e) Names and other information that would identify a Food and Drug Administration employee shall be deleted from records prior to public disclosure only pursuant to § 20.32.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 59 FR 536, Jan. 5, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 20.65" NODE="21:1.0.1.1.16.4.98.6" TYPE="SECTION">
<HEAD>§ 20.65   National defense and foreign policy.</HEAD>
<P>(a) Records or information may be withheld from public disclosure if they are:
</P>
<P>(1) Specifically authorized under criteria established by an Executive order to be kept secret in the interest of national defense or foreign policy; and
</P>
<P>(2) In fact properly classified under such Executive order.
</P>
<P>(b) [Reserved]
</P>
<CITA TYPE="N">[70 FR 41958, July 21, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 20.66" NODE="21:1.0.1.1.16.4.98.7" TYPE="SECTION">
<HEAD>§ 20.66   Internal personnel rules and practices.</HEAD>
<P>Records or information may be withheld from public disclosure if they are related solely to the internal personnel rules and practices of the Food and Drug Administration (FDA). Under this exemption, FDA may withhold records or information about routine internal agency practices and procedures. Under this exemption, the agency may also withhold internal records whose release would help some persons circumvent the law.
</P>
<CITA TYPE="N">[70 FR 41958, July 21, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 20.67" NODE="21:1.0.1.1.16.4.98.8" TYPE="SECTION">
<HEAD>§ 20.67   Records exempted by other statutes.</HEAD>
<P>Records or information may be withheld from public disclosure if a statute specifically allows the Food and Drug Administration (FDA) to withhold them. FDA may use another statute to justify withholding records and information only if it absolutely prohibits disclosure, sets forth criteria to guide our decision on releasing material, or identifies particular types of matters to be withheld.
</P>
<CITA TYPE="N">[70 FR 41958, July 21, 2005]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.16.5" TYPE="SUBPART">
<HEAD>Subpart E—Limitations on Exemptions</HEAD>


<DIV8 N="§ 20.80" NODE="21:1.0.1.1.16.5.98.1" TYPE="SECTION">
<HEAD>§ 20.80   Applicability of limitations on exemptions.</HEAD>
<P>(a) The limitations on exemptions established in this subpart shall apply to all Food and Drug Administration records, except as specifically provided herein. Accordingly, a record that is ordinarily exempt from public disclosure in accordance with the provisions in subpart D of this part is available for such disclosure to the extent that it falls within a limitation on the exemption contained in this subpart. For example, an investigatory record that is ordinarily exempt from disclosure under § 20.64 is disclosable to Congress in accordance with the provisions of § 20.87.
</P>
<P>(b) Disclosure of a record to any member of the public pursuant to the provisions in § 20.81, data and information previously disclosed to the public, in § 20.82, discretionary disclosure by the Commissioner, and in § 20.83, disclosure pursuant to a court order, shall involve the rule established in § 20.21 that the record shall be made available for disclosure to all members of the public who request it. Disclosure of a record only to the limited categories of persons and under the conditions specified in § 20.84, special government employees, in § 20.85, other Federal government departments and agencies, in § 20.86, in camera disclosure in administrative or court proceedings, in § 20.87(b), Congress, in § 20.88, State and local government officials, in § 20.89, foreign government officials, and in § 20.90, contractors, which does not result in disclosure of the record to any member of the public in an authorized manner, shall not invoke the rule established in § 20.21.
</P>
<P>(c) Disclosure to government employees and special government employees of records exempt from public disclosure shall subject those persons to the same restrictions with respect to the disclosure of such records as any Food and Drug Administration employee.
</P>
<P>(d) In the case of a record in a Privacy Act Record System, as defined in § 21.3(c) of this chapter:
</P>
<P>(1) The availability to an individual, as defined in § 21.3(a), of a record about himself that is retrieved by the individual's name or other personal identifier and is contained in a Privacy Act Record System shall be subject to the special requirements of part 21 of this chapter (the privacy regulations) and shall not be subject to the exemptions in subpart D of this part except that where the system is exempt and the requested record is not available under § 21.61 of this chapter, the provisions of this part shall apply.
</P>
<P>(2) The availability of a record about an individual to persons other than the individual who is the subject of the record shall be subject to the special requirements of part 21, subpart G, of this chapter (restrictions on disclosure in the privacy regulations), and shall not be subject to the limitations on exemptions in this subpart except as provided in part 21, subpart G, of this chapter.


</P>
</DIV8>


<DIV8 N="§ 20.81" NODE="21:1.0.1.1.16.5.98.2" TYPE="SECTION">
<HEAD>§ 20.81   Data and information previously disclosed to the public.</HEAD>
<P>(a) Any Food and Drug Administration record that is otherwise exempt from public disclosure pursuant to subpart D of this part is available for public disclosure to the extent that it contains data or information that have previously been disclosed in a lawful manner to any member of the public, other than an employee or consultant or pursuant to other commercial arrangements with appropriate safeguards for secrecy.
</P>
<P>(1) For purposes of this section, an individual shall be deemed to be a consultant only if disclosure of the information was necessary in order to perform that specific consulting service and the purpose of the disclosure was solely to obtain that service. The number of consultants who have received such information shall have been limited to the number reasonably needed to perform that particular consulting service.
</P>
<P>(2) For purposes of this section, other commercial arrangements shall include licenses, contracts, and similar legal relationships between business associates.
</P>
<P>(3) For purposes of this section, data and information disclosed to clinical investigators or members of institutional review committees, whether required by regulations of the Food and Drug Administration, or made voluntarily, if accompanied by appropriate safeguards to assure secrecy and otherwise in accordance with this section, are not deemed to have been previously disclosed to any member of the public within the meaning of paragraph (a) of this section.
</P>
<P>(b) Any statement relating to prior public disclosure is subject to the False Reports to the Government Act, 18 U.S.C. 1001.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 54 FR 9038, Mar. 3, 1989; 59 FR 536, Jan. 5, 1994; 68 FR 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.82" NODE="21:1.0.1.1.16.5.98.3" TYPE="SECTION">
<HEAD>§ 20.82   Discretionary disclosure by the Commissioner.</HEAD>
<P>(a) Except as provided in paragraph (b) of this section, the Commissioner may, in his or her discretion, disclose part or all of any Food and Drug Administration (FDA) record that is otherwise exempt from disclosure pursuant to subpart D of this part. As set forth in § 20.20(b), FDA will withhold requested information only if:
</P>
<P>(1) The Agency reasonably foresees that disclosure would harm an interest protected by an exemption described in this part; or
</P>
<P>(2) Disclosure is prohibited by law. FDA shall exercise its discretion to disclose such records whenever it determines that such disclosure is in the public interest, will promote the objectives of the Freedom of Information Act and the Agency, and is, for example, consistent with the rights of individuals to privacy, the property rights of persons in trade secrets, and the need for the Agency to promote frank internal policy deliberations and to pursue its regulatory activities without disruption.
</P>
<P>(b) The Commissioner shall not make available for public disclosure any record that is:
</P>
<P>(1) Exempt from public disclosure pursuant to § 20.61.
</P>
<P>(2) Exempt from public disclosure pursuant to § 20.63.
</P>
<P>(3) Prohibited from public disclosure under statute.
</P>
<P>(4) Contained in a Privacy Act Record System where disclosure would constitute a clearly unwarranted invasion of personal privacy or is otherwise in violation of 5 U.S.C. 552a(b), as applied in part 21, subpart G, of this chapter (restrictions on disclosure in the privacy regulations).
</P>
<P>(c) Discretionary disclosure of a record pursuant to this section shall invoke the requirement that the record shall be disclosed to any person who requests it pursuant to § 20.21, but shall not set a precedent for discretionary disclosure of any similar or related record and shall not obligate the Commissioner to exercise his discretion to disclose any other record that is exempt from disclosure.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 70 FR 41958, July 21, 2005; 87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.83" NODE="21:1.0.1.1.16.5.98.4" TYPE="SECTION">
<HEAD>§ 20.83   Disclosure required by court order.</HEAD>
<P>(a) Records of the Food and Drug Administration which the Commissioner has determined are not available for public disclosure, in the form of a regulation published or cross-referenced in this part, shall nevertheless be made available for public disclosure in compliance with a final court order requiring such disclosure.
</P>
<P>(b) Where the Food and Drug Administration record ordered disclosed under paragraph (a) of this section is a record about an individual that is not available for public disclosure under § 20.63, the Food and Drug Administration shall attempt to notify the individual who is the subject of the record of the disclosure, by sending a notice to the individual's last known address.
</P>
<P>(c) Paragraph (b) of this section shall not apply where the name or other personal identifying information is deleted prior to disclosure.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.84" NODE="21:1.0.1.1.16.5.98.5" TYPE="SECTION">
<HEAD>§ 20.84   Disclosure to consultants, advisory committees, State and local government officials commissioned pursuant to 21 U.S.C. 372(a), and other special government employees.</HEAD>
<P>Data and information otherwise exempt from public disclosure may be disclosed to Food and Drug Administration consultants, advisory committees, State and local government officials commissioned pursuant to 21 U.S.C. 372(a), and other special government employees for use only in their work with the Food and Drug Administration. Such persons are thereafter subject to the same restrictions with respect to the disclosure of such data and information as any other Food and Drug Administration employee.


</P>
</DIV8>


<DIV8 N="§ 20.85" NODE="21:1.0.1.1.16.5.98.6" TYPE="SECTION">
<HEAD>§ 20.85   Disclosure to other Federal Government departments and agencies.</HEAD>
<P>Any Food and Drug Administration (FDA) record otherwise exempt from public disclosure may be disclosed to other Federal Government departments and agencies, except that trade secrets and confidential commercial or financial information prohibited from disclosure by 21 U.S.C. 331(j), 21 U.S.C. 360j(c), 21 U.S.C. 360ll(d), 21 U.S.C. 360nn(e), and 21 U.S.C. 387f(c) may be released only as provided by those sections. Any disclosure under this section shall be pursuant to a written agreement that the record shall not be further disclosed by the other department or agency except with the written permission of FDA.
</P>
<CITA TYPE="N">[87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.86" NODE="21:1.0.1.1.16.5.98.7" TYPE="SECTION">
<HEAD>§ 20.86   Disclosure in administrative or court proceedings.</HEAD>
<P>Data and information otherwise exempt from public disclosure may be revealed in Food and Drug Administration (FDA) administrative proceedings, such as those pursuant to parts 10, 12, 13, 14, 15, 17, and 19 of this chapter, or court proceedings, where data or information are relevant. FDA will take appropriate measures, or request that appropriate measures be taken, to reduce disclosure to the minimum necessary under the circumstances.
</P>
<CITA TYPE="N">[87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.87" NODE="21:1.0.1.1.16.5.98.8" TYPE="SECTION">
<HEAD>§ 20.87   Disclosure to Congress.</HEAD>
<P>(a) All records of the Food and Drug Administration shall be disclosed to Congress upon an authorized request.
</P>
<P>(b) An authorized request for Food and Drug Administration records by Congress shall be made by the chairman of a committee or subcommittee of Congress acting pursuant to committee business.
</P>
<P>(c) An individual member of Congress who requests a record for his own use or on behalf of any constituent shall be subject to the same rules in this part that apply to any other member of the public.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 59 FR 536, Jan. 5, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 20.88" NODE="21:1.0.1.1.16.5.98.9" TYPE="SECTION">
<HEAD>§ 20.88   Communications with State and local government officials.</HEAD>
<P>(a) A State or local government official commissioned by the Food and Drug Administration pursuant to 21 U.S.C. 372(a) shall have the same status with respect to disclosure of Food and Drug Administration records as any special government employee.
</P>
<P>(b) Communications with State and local government officials with respect to law enforcement activities undertaken pursuant to a contract between the Food and Drug Administration and such officials shall be subject to the rules for public disclosure established in § 20.64.
</P>
<P>(c) Communications with State and local government officials who are not commissioned pursuant to 21 U.S.C. 372(a) or under a contract to perform law enforcement activities shall have the same status as communications with any member of the public, except that:
</P>
<P>(1) Investigatory records compiled for law enforcement purposes by State and local government officials who perform counterpart functions to the Food and Drug Administration at the State and local level, and trade secrets and confidential commercial or financial information obtained by such officials, which are voluntarily disclosed to the Food and Drug Administration as part of cooperative law enforcement and regulatory efforts, shall be exempt from public disclosure to the same extent to which the records would be so exempt pursuant to §§ 20.61 and 20.64, as if they had been prepared by or submitted directly to Food and Drug Administration employees, except that investigatory records shall be exempt from disclosure for a longer period of time if the State or local government officials so require as a condition of their furnishing the information to the Food and Drug Administration.
</P>
<P>(2) Disclosure of investigatory records compiled for law enforcement purposes by the Food and Drug Administration to State and local government officials who perform counterpart functions to the Food and Drug Administratrion at the State and local level as part of cooperative law enforcement efforts does not invoke the rule established in § 20.21 that such records shall be made available for disclosure to all members of the public.
</P>
<P>(d)(1) The Commissioner of Food and Drugs (or delegatee) may authorize the disclosure of confidential commercial information submitted to the Food and Drug Administration, or incorporated into Agency-prepared records, to State and local government officials as part of cooperative law enforcement or regulatory efforts, provided that:
</P>
<P>(i) The State or local government agency has provided both a written statement establishing its authority to protect confidential commercial information from public disclosure and a written commitment not to disclose any such information provided without the written permission of the sponsor or written confirmation by the Food and Drug Administration that the information no longer has confidential status; and
</P>
<P>(ii) The Commissioner of Food and Drugs or the Commissioner's designee makes one or more of the following determinations:
</P>
<P>(A) The sponsor of the product application has provided written authorization for the disclosure;
</P>
<P>(B) Disclosure would be in the interest of public health by reason of the State or local government's possessing information concerning the safety, effectiveness, or quality of a product or information concerning an investigation, or by reason of the State or local government being able to exercise its regulatory authority more expeditiously than the Food and Drug Administration; or
</P>
<P>(C) The disclosure is to a State or local government scientist visiting the Food and Drug Administration on the Agency's premises as part of a joint review or long-term cooperative training effort authorized under section 708 of the Federal Food, Drug, and Cosmetic Act, the review is in the interest of public health, the Food and Drug Administration retains physical control over the information, the Food and Drug Administration requires the visiting State or local government scientist to sign a written commitment to protect the confidentiality of the information, and the visiting State or local government scientist provides a written assurance that he or she has no financial interest in the regulated industry of the type that would preclude participation in the review of the matter if the individual were subject to the conflict of interest rules applicable to the Food and Drug Administration advisory committee members under § 14.80(b)(1) of this chapter. Subject to all the foregoing conditions, a visiting State or local government scientist may have access to trade secret information, entitled to protection under section 301(j) of the Federal Food, Drug, and Cosmetic Act, in those cases where such disclosures would be a necessary part of the joint review or training.
</P>
<P>(2) Except as provided under paragraph (d)(1)(ii)(C) of this section, the provisions of paragraph (d) of this section do not authorize the disclosure to State and local government officials of trade secret information concerning manufacturing methods and processes prohibited from disclosure by section 301(j) of the Federal Food, Drug, and Cosmetic Act, unless pursuant to an express written authorization provided by the submitter of the information.
</P>
<P>(3) Any disclosure under this section of information submitted to the Food and Drug Administration or incorporated into agency-prepared records does not invoke the rule established in § 20.21 that such records shall be made available to all members of the public.
</P>
<P>(e)(1) The Commissioner of Food and Drugs or (delegatee), may authorize the disclosure to, or receipt from, an official of a State or local government agency of nonpublic, predecisional documents concerning the Food and Drug Administration's or the other Government agency's regulations or other regulatory requirements, or other nonpublic information relevant to either agency's activities, as part of efforts to improve Federal-State and/or Federal-local uniformity, cooperative regulatory activities, or implementation of Federal-State and/or Federal-local agreements, provided that:
</P>
<P>(i) The State or local government agency has the authority to protect such nonpublic documents from public disclosure and will not disclose any such documents provided without the written confirmation by the Food and Drug Administration that the documents no longer have nonpublic status; and
</P>
<P>(ii) The Commissioner (or delegatee) makes the determination that the exchange is reasonably necessary to improve Federal-State and/or Federal-local uniformity, cooperative regulatory activities, or implementation of Federal-State and/or Federal-local agreements.
</P>
<P>(2) Any exchange under this section of nonpublic documents does not invoke the rule established at § 20.21 that such records shall be made available to all members of the public.
</P>
<P>(3) For purposes of paragraph (e) of this section, the term <I>official of a State or local government agency</I> includes, but is not limited to, an agent contracted by the State or local government, and an employee of an organization of State or local officials having responsibility to facilitate harmonization of State or local standards and requirements in the Food and Drug Administration's areas of responsibility. For such officials, the statement and commitment required by paragraph (e)(1)(i) of this section shall be provided by both the organization and the individual.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 60 FR 63381, Dec. 8, 1995; 65 FR 11887, Mar. 7, 2000; 87 FR 55913, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.89" NODE="21:1.0.1.1.16.5.98.10" TYPE="SECTION">
<HEAD>§ 20.89   Communications with foreign government officials.</HEAD>
<P>Communications with foreign government officials shall have the same status as communications with any member of the public, except that:
</P>
<P>(a) Investigatory records compiled for law enforcement purposes by foreign government officials who perform counterpart functions to the Food and Drug Administration in a foreign country, and trade secrets and confidential commercial or financial information obtained by such officials, which are voluntarily disclosed to the Food and Drug Administration as part of cooperative law enforcement and regulatory efforts, shall be exempt from public disclosure to the same extent to which the records would be so exempt pursuant to §§ 20.61 and 20.64, as if they had been prepared by or submitted directly to Food and Drug Administration employees, except that investigatory records shall be exempt from disclosure for a longer period of time if the foreign government officials so require as a condition of their furnishing the information to the Food and Drug Administration.
</P>
<P>(b) Disclosure of investigatory records compiled for law enforcement purposes by the Food and Drug Administration to foreign government officials who perform counterpart functions to the Food and Drug Administration in a foreign country as part of cooperative law enforcement efforts does not invoke the rule established in § 20.21 that such records shall be made available for disclosure to all members of the public.
</P>
<P>(c)(1) The Commissioner of Food and Drugs, or any other officer or employee of the Food and Drug Administration whom the Commissioner may designate to act on his or her behalf for the purpose, may authorize the disclosure of confidential commercial information submitted to the Food and Drug Administration, or incorporated into agency-prepared records, to foreign government officials who perform counterpart functions to the Food and Drug Administration as part of cooperative law enforcement or regulatory efforts, provided that:
</P>
<P>(i) The foreign government agency has provided both a written statement establishing its authority to protect confidential commercial information from public disclosure and a written commitment not to disclose any such information provided without the written permission of the sponsor or written confirmation by the Food and Drug Administration that the information no longer has confidential status; and
</P>
<P>(ii) The Commissioner of Food and Drugs or the Commissioner's designee makes one or more of the following determinations:
</P>
<P>(A) The sponsor of the product application has provided written authorization for the disclosure;
</P>
<P>(B) Disclosure would be in the interest of public health by reason of the foreign government's possessing information concerning the safety, efficacy, or quality of a product or information concerning an investigation; or
</P>
<P>(C) The disclosure is to a foreign scientist visiting the Food and Drug Administration on the agency's premises as part of a joint review or long-term cooperative training effort authorized under section 708 of the act, the review is in the interest of public health, the Food and Drug Administration retains physical control over the information, the Food and Drug Administration requires the visiting foreign scientist to sign a written commitment to protect the confidentiality of the information, and the scientist provides a written assurance that he or she has no financial interest in the regulated industry of the type that would preclude participation in the review of the matter if the individual were subject to the conflict of interest rules applicable to the Food and Drug Administration advisory committee members under § 14.80(b)(1) of this chapter. Subject to all of the foregoing conditions, visiting foreign scientists may have access to trade secret information, entitled to protection under section 301(j) of the Federal Food, Drug, and Cosmetic Act (the act), in those cases where such disclosures would be a necessary part of the joint review or training.
</P>
<P>(2) Except as provided under paragraph (c)(1)(ii)(C) of this section, this provision does not authorize the disclosure to foreign government officials of other countries of trade secret information concerning manufacturing methods and processes prohibited from disclosure by section 301(j) of the act, unless pursuant to an express written authorization provided by the submitter of the information.
</P>
<P>(3) Any disclosure under this section of information submitted to the Food and Drug Administration or incorporated into agency-prepared records does not invoke the rule established in § 20.21 that such records shall be made available to all members of the public.
</P>
<P>(d)(1) The Commissioner of Food and Drugs (or delegatee) may authorize the disclosure to, or receipt from, an official of a foreign government agency of nonpublic, predecisional documents concerning the Food and Drug Administration's or the other Government agency's regulations or other regulatory requirements, or other nonpublic information relevant to either agency's activities, as part of cooperative efforts to facilitate global harmonization of regulatory requirements, cooperative regulatory activities, or implementation of international agreements, provided that:
</P>
<P>(i) The foreign government agency has the authority to protect such nonpublic documents from public disclosure and will not disclose any such documents provided without the written confirmation by the Food and Drug Administration that the documents no longer have nonpublic status; and
</P>
<P>(ii) The Commissioner (or delegatee) makes the determination that the exchange is reasonably necessary to facilitate global harmonization of regulatory requirements, cooperative regulatory activities, or implementation of international agreements.
</P>
<P>(2) Any exchange under this section of nonpublic documents does not invoke the rule established in § 20.21 that such records shall be made available to all members of the public.
</P>
<P>(e) For purposes of this section, the term “official of a foreign government agency” includes, but is not limited to, employees (whether temporary or permanent) of and agents contracted by the foreign government, or by an international organization established by law, treaty, or other governmental action and having responsibility to facilitate global or regional harmonization of standards and requirements in FDA's areas of responsibility or to promote and coordinate public health efforts. For such officials, the statement and commitment required by paragraph (c)(1)(i) of this section shall be provided on behalf of both the organization and the individual.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 58 FR 61603, Nov. 19, 1993; 60 FR 63382, Dec. 8, 1995; 65 FR 11888, Mar. 7, 2000; 87 FR 55914, Sept. 13, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 20.90" NODE="21:1.0.1.1.16.5.98.11" TYPE="SECTION">
<HEAD>§ 20.90   Disclosure to contractors.</HEAD>
<P>(a) Data and information otherwise exempt from public disclosure may be disclosed to contractors with the Food and Drug Administration and their employees for use only in their work for the Food and Drug Administration. Contractors and their employees are thereafter subject to the same legal restrictions and penalties with respect to the disclosure of such data and information as Food and Drug Administration employees.
</P>
<P>(b) A written agreement between the Food and Drug Administration and any contractor shall be entered into before data and information otherwise exempt from public disclosure may be disclosed to the contractor. The contractor shall agree to establish and follow security precautions considered by the Food and Drug Administration to be necessary to ensure proper and confidential handling of the data and information. The written agreement shall include, where appropriate, provisions establishing:
</P>
<P>(1) Restrictions on access to the data and information by the contractor, its employees, or other persons;
</P>
<P>(2) Physical storage requirements;
</P>
<P>(3) Requirements for the handling and accountability of the data and information by the contractor and its employees;
</P>
<P>(4) Limitations on reproduction, transmission, and disclosure of the data and information;
</P>
<P>(5) A requirement of advance approval by the Food and Drug Administration of the use by the contractor of subcontractors, vendors, or suppliers;
</P>
<P>(6) Procedures to be followed when the contractor employs time-shared computer operations;
</P>
<P>(7) Methods of destroying source documents or related waste material; and
</P>
<P>(8) The period during which the contractor may retain such data and information. 


</P>
</DIV8>


<DIV8 N="§ 20.91" NODE="21:1.0.1.1.16.5.98.12" TYPE="SECTION">
<HEAD>§ 20.91   Use of data or information for administrative or court enforcement action.</HEAD>
<P>Nothing in this part or this chapter shall prevent the Food and Drug Administration from using any data or information, whether obtained voluntarily or involuntarily and whether or not it is available for public disclosure, as the basis for taking any administrative or court enforcement action within its jurisdiction. Data and information otherwise exempt from public disclosure are nevertheless available for public disclosure to the extent necessary to effectuate such action, e.g., the brand name, code designation, and distribution information are released when a product is recalled.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.16.6" TYPE="SUBPART">
<HEAD>Subpart F—Availability of Specific Categories of Records</HEAD>


<DIV8 N="§ 20.100" NODE="21:1.0.1.1.16.6.98.1" TYPE="SECTION">
<HEAD>§ 20.100   Applicability; cross-reference to other regulations.</HEAD>
<P>(a) The provisions set forth in this subpart or cross-referenced in paragraph (c) of this section state the way in which specific categories of Food and Drug Administration records are handled upon a request for public disclosure. The exemptions established in subpart D of this part and the limitations on exemptions established in subpart E of this part shall be applicable to all Food and Drug Administration records, as provided in §§ 20.60 and 20.80. Accordingly, a record that is ordinarily available for public disclosure in accordance with this part or under other regulations is not available for such disclosure to the extent that it falls within an exemption contained in subpart D of this part except as provided by the limitations on exemptions specified in subpart E of this part.
</P>
<P>(b) The Commissioner, on his own initiative or on the petition of any interested person, may amend this subpart or promulgate and cross-reference additional regulations to state the status of additional categories of documents to settle pending questions or to reflect court decisions.
</P>
<P>(c) In addition to the provisions of this part, rules on the availability of the following specific categories of Food and Drug Administration records are established by regulations in this chapter:
</P>
<P>(1) Section 305 hearing records, in § 7.87(c) of this chapter.
</P>
<P>(2) Flavor ingredient records and notes, in § 101.22(i)(4)(iv) of this chapter.
</P>
<P>(3) Environmental assessments; finding of no significant impact, in § 25.51 of this chapter, or draft and final environmental impact statements, in § 25.52 of this chapter.
</P>
<P>(4) Color additive petitions, in § 71.15 of this chapter.
</P>
<P>(5) Food standard temporary permits, in § 130.17(k) of this chapter.
</P>
<P>(6) Information on thermal processing of low-acid foods packaged in hermetically sealed containers, in §§ 108.25(k) and 108.35(l) of this chapter.
</P>
<P>(7) Food additive petitions, in §§ 171.1(h) and 571.1(h) of this chapter.
</P>
<P>(8) Action levels for natural and unavoidable defects in food for human use, in § 110.110(e) of this chapter.
</P>
<P>(9) Drug establishment registrations and drug listings, in § 207.81 of this chapter.
</P>
<P>(10) Investigational new animal drug notices, in § 514.12 of this chapter.
</P>
<P>(11) New animal drug application files, in § 514.11 of this chapter.
</P>
<P>(12) Investigational new animal drug notice and a new animal drug application file for an antibiotic drug, in § 514.10 of this chapter.
</P>
<P>(13) Methadone patient records, in § 291.505(g) of this chapter.
</P>
<P>(14) Investigational new drug notice, in § 312.130 of this chapter.
</P>
<P>(15) Labeling for and lists of approved new drug applications, in § 314.430 of this chapter.
</P>
<P>(16) Master file for a new drug application, in § 312.420 of this chapter.
</P>
<P>(17) New drug application file, in § 314.430 of this chapter.
</P>
<P>(18) Data and information submitted for in vitro diagnostic products, in § 809.4 of this chapter.
</P>
<P>(19) Data and information submitted for OTC drug review, in § 330.10(a)(2) of this chapter.
</P>
<P>(20)-(22) [Reserved]
</P>
<P>(23) Investigational new drug notice for a biological product, in § 601.50 of this chapter.
</P>
<P>(24) Applications for biologics licenses for biological products, in § 601.51 of this chapter.
</P>
<P>(25) Cosmetic establishment registrations, in § 710.7 of this chapter.
</P>
<P>(26) Cosmetic product ingredient and cosmetic raw material composition statements, § 720.8 of this chapter.
</P>
<P>(27) Cosmetic product experience reports, in § 730.7 of this chapter.
</P>
<P>(28) Device premarket notification submissions, in § 807.95 of this chapter.
</P>
<P>(29) Electronic product information, in §§ 1002.4 and 1002.42 of this chapter.
</P>
<P>(30) Data and information submitted to the Commissioner or to classification panels in connection with the classification or reclassification of devices intended for human use, in § 860.5 of this chapter.
</P>
<P>(31) Data and information submitted in offers to develop a proposed performance standard for medical devices, in § 861.26 of this chapter.
</P>
<P>(32) Investigational device exemptions in § 812.38 of this chapter.
</P>
<P>(33) Health claims petitions, in § 101.70 of this chapter.
</P>
<P>(34) Premarket approval application, in § 814.9 of this chapter.
</P>
<P>(35) Report of certain adverse experiences with a medical device, in § 803.9 of this chapter.
</P>
<P>(36) Disqualification determination of an institutional review board, in § 56.122 of this chapter.
</P>
<P>(37) Disqualification determination of a nonclinical laboratory, in § 58.213 of this chapter.
</P>
<P>(38) Minutes or records regarding a public advisory committee, in § 14.65(c) of this chapter.
</P>
<P>(39) Data submitted regarding persons receiving an implanted pacemaker device or lead, in § 805.25 of this chapter.
</P>
<P>(40) Humanitarian device exemption application, in § 814.122 of this chapter.
</P>
<P>(41) Premarket notifications for food contact substances, in § 170.102 of this chapter.
</P>
<P>(42) Registration of food facilities, in § 1.243 of this chapter.
</P>
<P>(43) Minor-use or minor-species (MUMS) drug designations, in § 516.52 of this chapter.
</P>
<P>(44) Minor-species drug index listings, in § 516.171 of this chapter.
</P>
<P>(45) Postmarket notifications of a permanent discontinuance or an interruption in manufacturing of certain drugs or biological products, in §§ 310.306, 314.81(b)(3)(iii), and 600.82 of this chapter.
</P>
<P>(46) Generally recognized as safe (GRAS) notices, in part 170, subpart E and part 570, subpart E of this chapter.
</P>
<P>(47) Requests to establish or amend import tolerances, in § 510.205 of this chapter.
</P>
<P>(48) Status reports of postmarketing study commitments in §§ 314.81(b)(2)(vii)(b) and 601.70(e) of this chapter.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 42 FR 19989, Apr. 15, 1977; 42 FR 42526, Aug. 28, 1977; 42 FR 58889, Nov. 11, 1977; 43 FR 32993, July 28, 1978; 51 FR 22475, June 19, 1986; 54 FR 9038, Mar. 3, 1989; 58 FR 2533, Jan. 6, 1993; 59 FR 536, Jan. 5, 1994; 61 FR 33244, June 26, 1996; 62 FR 40592, July 29, 1997; 64 FR 56448, Oct. 20, 1999; 67 FR 13717, Mar. 26, 2002; 67 FR 35729, May 21, 2002; 68 FR 58965, Oct. 10, 2003; 72 FR 41017, July 26, 2007; 72 FR 69118, Dec. 6, 2007; 80 FR 38938, July 8, 2015; 81 FR 45409, July 14, 2016; 81 FR 55046, Aug. 17, 2016; 81 FR 60212, Aug. 31, 2016; 86 FR 52410, Sept. 21, 2021; 87 FR 55914, Sept. 13, 2022] 


</CITA>
</DIV8>


<DIV8 N="§ 20.101" NODE="21:1.0.1.1.16.6.98.2" TYPE="SECTION">
<HEAD>§ 20.101   Administrative enforcement records.</HEAD>
<P>(a) All Food and Drug Administration records relating to administrative enforcement action disclosed to any member of the public, including the person who is the subject of such action, are available for public disclosure at the time such disclosure is first made. Such records include correspondence with companies following factory inspection, recall or detention requests, notice of refusal of admission of an imported product, regulatory letters, information letters, Forms FD-483 and FD-2275 furnished to companies after factory inspection, and similar records.
</P>
<P>(b) To the extent that any of such records fall within the exemption for investigatory records established in § 20.64, the Commissioner determines that they are subject to discretionary release pursuant to § 20.82.
</P>
<P>(c) Records relating to administrative enforcement action that are not disclosed to any member of the public constitute investigatory records that are subject to the rules for disclosure established in § 20.64. For example, an establishment inspection report is an investigatory record and thus subject to § 20.64 except insofar as the Commissioner exercises his discretion to release it pursuant to § 20.82.


</P>
</DIV8>


<DIV8 N="§ 20.102" NODE="21:1.0.1.1.16.6.98.3" TYPE="SECTION">
<HEAD>§ 20.102   Court enforcement records.</HEAD>
<P>(a) All records and documents filed in the courts are available for public disclosure unless the court orders otherwise. The Food and Drug Administration will make available for public disclosure such records or documents if the agency can determine that it has an accurate copy of the actual record or document filed in the court. If the Food and Drug Administration cannot determine whether it has an accurate copy of such a record or document, the person requesting a copy shall be referred to the court involved.
</P>
<P>(b) After a recommendation for court action has been finally refused by a United States attorney, the correspondence with the United States attorney and the Department of Justice with respect to that recommendation, including the pleadings recommended for filing with the court, is available for public disclosure. Prior to disclosure of any record specifically reflecting consideration of possible criminal prosecution of any individual, all names and other information that would identify an individual who was considered for criminal prosecution but who was not prosecuted shall be deleted unless the Commissioner concludes that there is a compelling public interest in the disclosure of such names.


</P>
</DIV8>


<DIV8 N="§ 20.103" NODE="21:1.0.1.1.16.6.98.4" TYPE="SECTION">
<HEAD>§ 20.103   Correspondence.</HEAD>
<P>(a) All correspondence to and from members of the public, members of Congress, organization or company officials, or other persons, except members of the Executive Branch of the Federal Government and special government employees, is available for public disclosure.
</P>
<P>(b) Any such correspondence is available for public disclosure at the time that it is sent or received by the Food and Drug Administration unless a different time for such disclosure is specified in other rules established or cross-referenced in this part, e.g., correspondence relating to an IND notice or an NDA in § 314.430 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 54 FR 9038, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 20.104" NODE="21:1.0.1.1.16.6.98.5" TYPE="SECTION">
<HEAD>§ 20.104   Summaries of oral discussions.</HEAD>
<P>(a) All written summaries of oral discussions, whether in person or by telephone, with members of the public, members of Congress, organization or company officials, or other persons, except members of the Executive Branch of the Federal government or special government employees, are available for public disclosure.
</P>
<P>(b) Any such summary is available for public disclosure at the time that it is prepared by the Food and Drug Administration unless a different time for such disclosure is specified in other rules established or cross-referenced in this part, e.g., summaries of oral discussions relating to a food additive petition in § 171.1(h)(3) of this chapter.
</P>
<P>(c) If more than one summary of an oral discussion exists in a Food and Drug Administration file, all such summaries shall be disclosed in response to any request for such summary.


</P>
</DIV8>


<DIV8 N="§ 20.105" NODE="21:1.0.1.1.16.6.98.6" TYPE="SECTION">
<HEAD>§ 20.105   Testing and research conducted by or with funds provided by the Food and Drug Administration.</HEAD>
<P>(a) Any list that may be prepared by the Food and Drug Administration of testing and research being conducted by or with funds provided by the Food and Drug Administration is available for public disclosure.
</P>
<P>(b) Any contract relating to agency testing and research, and any progress report relating thereto, is available for public disclosure.
</P>
<P>(c) The results of all testing or research conducted by or with funds provided by the Food and Drug Administration, such as toxicological testing, compliance assays, methodology studies, and product testing, are available for public disclosure when the final report is complete and accepted by the responsible Food and Drug Administration official, after deletion of any information that would reveal confidential investigative techniques and procedures, e.g., the use of “markers” to document adulteration of a product. If such results are disclosed in an authorized manner to any member of the public before the final report is available, they are immediately available for public disclosure to any member of the public who requests them.
</P>
<P>(d) Access to all raw data, slides, worksheets, and other similar working materials shall be provided at the same time that the final report is disclosed.


</P>
</DIV8>


<DIV8 N="§ 20.106" NODE="21:1.0.1.1.16.6.98.7" TYPE="SECTION">
<HEAD>§ 20.106   Studies and reports prepared by or with funds provided by the Food and Drug Administration.</HEAD>
<P>(a) The following types of reports and studies prepared by or with funds provided by the Food and Drug Administration are available for public disclosure upon their acceptance by the responsible agency official:
</P>
<P>(1) Quarterly and annual reports of the agency.
</P>
<P>(2) External investigations or review of agency needs and performance.
</P>
<P>(3) Surveys, compilations, and summaries of data and information.
</P>
<P>(4) Consumer surveys.
</P>
<P>(5) Compliance surveys.
</P>
<P>(6) Compliance programs, except that names of specific firms, the location of specific activities, and details about sampling numbers or sizes shall be deleted until implementation of the program is completed.
</P>
<P>(7) Work plans prepared by Food and Drug Administration centers, field offices, and other components, except that names of specific firms, the location of specific activities, and details about sampling numbers or sizes shall be deleted until implementation of the plan is completed.
</P>
<P>(b) The following types of reports and studies prepared by or with funds provided by the Food and Drug Administration are not available for public disclosure:
</P>
<P>(1) Internal audits of agency needs and performance.
</P>
<P>(2) Records relating to the internal planning and budget process.
</P>
<P>(3) Legislative proposals or comments prior to submission to Congress.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 50 FR 8995, Mar. 6, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 20.107" NODE="21:1.0.1.1.16.6.98.8" TYPE="SECTION">
<HEAD>§ 20.107   Food and Drug Administration manuals.</HEAD>
<P>(a) Food and Drug Administration administrative staff manuals and instructions that affect a member of the public are available for public disclosure. An index of all such manuals is available by writing to the Division of Freedom of Informationat the address located on the agency's web site at <I>http://www.fda.gov.</I>; or by visiting the Division of Freedom of Information Public Reading Room, located in rm. 1050, at the same address. The index and all manuals created by the agency on or after November 1, 1996, will be made available through the Internet at <I>http://www.fda.gov.</I>
</P>
<P>(b) Manuals relating solely to internal personnel rules and practices are not available for public disclosure except to the extent that the Commissioner determines that they should be disclosed pursuant to § 20.82.
</P>
<P>(c) All Food and Drug Administration action levels which are used to determine when the agency will take regulatory action against a violative product, limits of sensitivity and variability of analytical methods which are used in determining whether a product violates the law, and direct reference levels above which Food and Drug Administration field offices may request legal action directly to the office of the General Counsel, are available for public disclosure.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981; 46 FR 14340, Feb. 27, 1981; 68 FR 25287, May 12, 2003; 76 FR 31469, June 1, 2011; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 20.108" NODE="21:1.0.1.1.16.6.98.9" TYPE="SECTION">
<HEAD>§ 20.108   Agreements between the Food and Drug Administration and other departments, agencies, and organizations.</HEAD>
<P>(a) All written agreements and understandings signed by the Food and Drug Administration and other departments, agencies, and organizations are available for public disclosure.
</P>
<P>(b) All written agreements and memoranda of understanding between FDA and any entity, including, but not limited to other departments, Agencies, and organizations will be made available through the Food and Drug Administration Web site at <I>http://www.fda.gov</I> once finalized.
</P>
<P>(c) Agreements and understandings signed by officials of FDA with respect to activities of the Office of Criminal Investigations are exempt from the requirements set forth in paragraph (b) of this section. Although such agreements and understandings will not be made available through the FDA Web site, these agreements will be available for disclosure in response to a request from the public after deletion of information that would disclose confidential investigative techniques or procedures, or information that would disclose guidelines for law enforcement investigations if such disclosure could reasonably be expected to risk circumvention of the law.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981; 58 FR 48794, 48796, Sept. 20, 1993; 76 FR 31470, June 1, 2011; 77 FR 50591, Aug. 22, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 20.109" NODE="21:1.0.1.1.16.6.98.10" TYPE="SECTION">
<HEAD>§ 20.109   Data and information obtained by contract.</HEAD>
<P>(a) All data and information obtained by the Food and Drug Administration by contract, including all progress reports pursuant to a contract, are available for public disclosure when accepted by the responsible agency official except to the extent that they remain subject to an exemption established in subpart D of this part, e.g., they relate to law enforcement matters as provided in § 20.88(b).
</P>
<P>(b) Upon the awarding of a contract by the Food and Drug Administration, the technical proposal submitted by the successful offeror will be available for public disclosure. All cost proposals and the technical proposals of unsuccessful offerors submitted in response to a request for proposals are exempt from disclosure as confidential commercial or financial information pursuant to § 20.61.


</P>
</DIV8>


<DIV8 N="§ 20.110" NODE="21:1.0.1.1.16.6.98.11" TYPE="SECTION">
<HEAD>§ 20.110   Data and information about Food and Drug Administration employees.</HEAD>
<P>(a) The name, title, grade, position description, salary, work address, and work telephone number for every Food and Drug Administration employee are available for public disclosure. The home address and home telephone number of any such employee are not available for public disclosure.
</P>
<P>(b) Statistics on the prior employment experience of present agency employees, and subsequent employment of past agency employees, are available for public disclosure.


</P>
</DIV8>


<DIV8 N="§ 20.111" NODE="21:1.0.1.1.16.6.98.12" TYPE="SECTION">
<HEAD>§ 20.111   Data and information submitted voluntarily to the Food and Drug Administration.</HEAD>
<P>(a) The provisions of this section shall apply only to data and information submitted voluntarily to the Food and Drug Administration, whether in the course of a factory inspection or at any other time, and not as a part of any petition, application, master file, or other required submission or request for action. Data and information that may be required to be submitted to the Food and Drug Administration but that are submitted voluntarily instead are not subject to the provisions of this section and will be handled as if they had been required to be submitted.
</P>
<P>(b) A determination that data or information submitted voluntarily will be held in confidence and will not be available for public disclosure shall be made only in the form of a regulation published or cross-referenced in this part.
</P>
<P>(c) The following data and information submitted voluntarily to the Food and Drug Administration are available for public disclosure unless extraordinary circumstances are shown:
</P>
<P>(1) All safety, effectiveness, and functionality data and information for a marketed ingredient or product, except as provided in § 330.10(a)(2) of this chapter for OTC drugs.
</P>
<P>(2) A protocol for a test or study, unless it is shown to fall within the exemption established in § 20.61 for trade secrets and confidential commercial or financial information.
</P>
<P>(3) Adverse reaction reports, product experience reports, consumer complaints, and other similar data and information shall be disclosed as follows:
</P>
<P>(i) If submitted by a consumer or user of the product, the record is available for public disclosure after deletion of names and other information that would identify the person submitting the information.
</P>
<P>(ii) If submitted by the manufacturer of the product, the record is available for public disclosure after deletion of:
</P>
<P>(<I>a</I>) Names and any information that would identify the person using the product.
</P>
<P>(<I>b</I>) Names and any information that would identify any third party involved with the report, such as a physician or hospital or other institution.
</P>
<P>(<I>c</I>) Names and any other information that would identify the manufacturer or the brand designation of the product, but not the type of product or its ingredients.
</P>
<P>(iii) If submitted by a third party, such as a physician or hospital or other institution, the record is available for public disclosure after deletion of:
</P>
<P>(<I>a</I>) Names and any information that would identify the person using the product.
</P>
<P>(<I>b</I>) Names and any information that would identify any third party involved with the report, such as a physician or hospital or other institution.
</P>
<P>(iv) If obtained through a Food and Drug Administration investigation, the record shall have the same status as the initial report which led to the investigation, i.e., it shall be disclosed in accordance with paragraph (c)(3)(i) through (iii) of this section.
</P>
<P>(v) Any compilation of data, information, and reports prepared in a way that does not reveal data or information which is not available for public disclosure under this section is available for public disclosure.
</P>
<P>(vi) If a person requests a copy of any such record relating to a specific individual or a specific incident, such request will be denied unless accompanied by the written consent to such disclosure of the person who submitted the report to the Food and Drug Administration and the individual who is the subject of the report. The record will be disclosed to the individual who is the subject of the report upon request.
</P>
<P>(4) A list of all ingredients contained in a food or cosmetic, whether or not it is in descending order of predominance, or a list of all active ingredients and any inactive ingredients previously disclosed to the public as defined in § 20.81 contained in a drug, or a list of all ingredients or components in a device. 
</P>
<P>(5) An assay method or other analytical method, unless it serves no regulatory or compliance purpose and is shown to fall within the exemption established in § 20.61.
</P>
<P>(d) The following data and information submitted voluntarily to the Food and Drug Administration are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.61:
</P>
<P>(1) All safety, effectiveness, and functionality data and information for a developmental ingredient or product that has not previously been disclosed to the public as defined in § 20.81.
</P>
<P>(2) Manufacturing methods or processes, including quality control procedures.
</P>
<P>(3) Production, sales, distribution, and similar data and information, except that any compilation of such data and information aggregated and prepared in a way that does not reveal data or information which is not available for public disclosure under this provision is available for public disclosure.
</P>
<P>(4) Quantitative or semiquantitative formulas.
</P>
<P>(e) For purposes of this regulation, safety, effectiveness, and functionality data include all studies and tests of an ingredient or a product on animals and humans and all studies and tests on the ingredient or product for identity, stability, purity, potency, bioavailability, performance, and usefulness.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 68 FR 25287, May 12, 2003]


</CITA>
</DIV8>


<DIV8 N="§ 20.112" NODE="21:1.0.1.1.16.6.98.13" TYPE="SECTION">
<HEAD>§ 20.112   Voluntary drug experience reports submitted by physicians and hospitals.</HEAD>
<P>(a) A voluntary drug experience report to the Food and Drug Administration on FDA Form 3500 shall be handled in accordance with the rules established in § 20.111(c)(3)(iii).
</P>
<P>(b) If a person requests a copy of any such record relating to a specific individual or a specific incident, such request will be denied unless accompanied by the written consent to such disclosure of the person who submitted the report to the Food and Drug Administration and the individual who is the subject of the report.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 54 FR 9038, Mar. 3, 1989; 62 FR 52249, Oct. 7, 1997]


</CITA>
</DIV8>


<DIV8 N="§ 20.113" NODE="21:1.0.1.1.16.6.98.14" TYPE="SECTION">
<HEAD>§ 20.113   Voluntary product defect reports.</HEAD>
<P>Voluntary reports of defects in products subject to the jurisdiction of the Food and Drug Administration are available for public disclosure:
</P>
<P>(a) If the report is submitted by the manufacturer, after deletion of data and information falling within the exemptions established in § 20.61 for trade secrets and confidential commercial or financial information and in § 20.63 for personal privacy.
</P>
<P>(b) If the report is submitted by any person other than the manufacturer, after deletion of names and other information that would identify the person submitting the report and any data or information falling within the exemption established in § 20.63 for personal privacy.


</P>
</DIV8>


<DIV8 N="§ 20.114" NODE="21:1.0.1.1.16.6.98.15" TYPE="SECTION">
<HEAD>§ 20.114   Data and information submitted pursuant to cooperative quality assurance agreements.</HEAD>
<P>Data and information submitted to the Food and Drug Administration pursuant to a cooperative quality assurance agreement shall be handled in accordance with the rules established in § 20.111.


</P>
</DIV8>


<DIV8 N="§ 20.115" NODE="21:1.0.1.1.16.6.98.16" TYPE="SECTION">
<HEAD>§ 20.115   Product codes for manufacturing or sales dates.</HEAD>
<P>Data or information in Food and Drug Administration files which provide a means for deciphering or decoding a manufacturing date or sales date or use date contained on the label or in labeling or otherwise used in connection with a product subject to the jurisdiction of the Food and Drug Administration are available for public disclosure.


</P>
</DIV8>


<DIV8 N="§ 20.116" NODE="21:1.0.1.1.16.6.98.17" TYPE="SECTION">
<HEAD>§ 20.116   Drug and device registration and listing information.</HEAD>
<P>Information submitted to the Food and Drug Administration pursuant to section 510(a) through (j) of the Federal Food, Drug, and Cosmetic Act shall be subject only to the special disclosure provisions established in §§ 207.81 and 807.37 of this chapter.
</P>
<CITA TYPE="N">[81 FR 60212, Aug. 31, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 20.117" NODE="21:1.0.1.1.16.6.98.18" TYPE="SECTION">
<HEAD>§ 20.117   New drug information.</HEAD>
<P>(a) The following computer printouts are available for public inspection in the Food and Drug Administration's Freedom of Information Public Room:
</P>
<P>(1) A numerical listing of all new drug applications and abbreviated new drug applications approved since 1938, showing the NDA number, the trade name, the applicant, the approval date, and, where applicable, the date the approval was withdrawn and the date the Food and Drug Administration was notified that marketing of the product was discontinued.
</P>
<P>(2) A numerical listing of all new drug applications and abbreviated new drug applications approved since 1938 which are still approved, showing the same information as is specified in paragraph (a)(1) of this section except that it does not show a withdrawal date.
</P>
<P>(3) A listing of new drug applications, abbreviated new drug applications, which were approved since 1938 and which are still approved, covering marketed prescription drug products except prescription drug products covered by applications deemed approved under the Drug Amendments of 1962 and not yet determined to be effective in the Drug Efficacy Study Implementation program. The listing includes the name of the active ingredient, the type of dosage form, the route of administration, the trade name of the product, the name of the application holder, and the strength or potency of the product. The listing also includes, for each active ingredient in a particular dosage form for which there is more than one approved application, an evaluation of the therapeutic equivalence of the drug products covered by such applications.
</P>
<P>(b) Other computer printouts containing IND and NDA information are available to the extent that they do not reveal data or information prohibited from disclosure under §§ 20.61, 312.130, and 314.430 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15616, Mar. 22, 1977, as amended at 45 FR 72608, Oct. 31, 1980; 46 FR 8457, Jan. 27, 1981; 54 FR 9038, Mar. 3, 1989; 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 20.118" NODE="21:1.0.1.1.16.6.98.19" TYPE="SECTION">
<HEAD>§ 20.118   Advisory committee records.</HEAD>
<P>All advisory committee records shall be handled in accordance with the rules established in parts 10, 12, 13, 14, 15, 16, and 19 of this chapter. 


</P>
</DIV8>


<DIV8 N="§ 20.119" NODE="21:1.0.1.1.16.6.98.20" TYPE="SECTION">
<HEAD>§ 20.119   Lists of names and addresses.</HEAD>
<P>Names and addresses of individuals in Food and Drug Administration records shall not be sold or rented. Names and addresses shall not be disclosed if disclosure is prohibited as a clearly unwarranted invasion of personal privacy, e.g., lists of names and home addresses of Food and Drug Administration employees, which shall not be disclosed under § 20.110.


</P>
</DIV8>


<DIV8 N="§ 20.120" NODE="21:1.0.1.1.16.6.98.21" TYPE="SECTION">
<HEAD>§ 20.120   Records available in Food and Drug Administration Public Reading Rooms.</HEAD>
<P>(a) The Freedom of Information Staff and the Dockets Management Staff Public Reading Room are located at the same address. Both are located in Rm. 1061, 5630 Fishers Lane, Rockville, MD 20852. The telephone number for the Docket Management Staff is 240-402-7500; the telephone number for the Freedom of Information Staff's Public Reading Room is located at the address on the Agency's website at <I>https://www.fda.gov.</I> Both public reading rooms are open from 9 a.m. to 4 p.m., Monday through Friday, excluding legal public holidays.
</P>
<P>(b) The following records are available at the Division of Freedom of Information Public Reading Room:
</P>
<P>(1) A guide for making requests for records or information from the Food and Drug Administration;
</P>
<P>(2) Administrative staff manuals and instructions to staff that affect a member of the public;
</P>
<P>(3) Food and Drug Administration records which have been released to any person in response to a Freedom of Information request and which the agency has determined have become or are likely to become the subject of subsequent requests for substantially the same records;
</P>
<P>(4) Indexes of records maintained in the Division of Freedom of Information Public Reading Room; and
</P>
<P>(5) Such other records and information as the agency determines are appropriate for inclusion in the public reading room.
</P>
<P>(c) The following records are available in the Dockets Management Staff's Public Reading Room:
</P>
<P>(1) Final opinions, including concurring and dissenting opinions, as well as orders, made in the adjudication of cases;
</P>
<P>(2) Statements of policy and interpretation adopted by the agency that are still in force and not published in the <E T="04">Federal Register</E>;
</P>
<P>(3) Indexes of records maintained in the Dockets Management Staff's Public Reading Room; and
</P>
<P>(4) Such other records and information as the agency determines are appropriate for inclusion in the public reading room.
</P>
<P>(d) The agency will make reading room records created by the Food and Drug Administration on or after November 1, 1996, available electronically through the Internet at the agency's World Wide Web site which can be found at <I>http://www.fda.gov.</I> At the agency's discretion, the Food and Drug Administration may also make available through the Internet such additional records and information it believes will be useful to the public.
</P>
<CITA TYPE="N">[68 FR 25287, May 12, 2003; 68 FR 65392, Nov. 20, 2003, as amended at 76 FR 31470, June 1, 2011; 79 FR 68115, Nov. 14, 2014; 87 FR 55914, Sept. 13, 2022; 88 FR 45065, July 14, 2023]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="21" NODE="21:1.0.1.1.17" TYPE="PART">
<HEAD>PART 21—PROTECTION OF PRIVACY
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 371; 5 U.S.C. 552, 552a.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15626, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.17.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 21.1" NODE="21:1.0.1.1.17.1.98.1" TYPE="SECTION">
<HEAD>§ 21.1   Scope.</HEAD>
<P>(a) This part establishes procedures to implement the Privacy Act of 1974 (5 U.S.C. 552a). It applies to records about individuals that are maintained, collected, used, or disclosed by the Food and Drug Administration and contained in Privacy Act Record Systems.
</P>
<P>(b) This part does not:
</P>
<P>(1) Apply to Food and Drug Administration record systems that are not Privacy Act Record Systems or make available to an individual records that may include references to him but that are not retrieved by his name or other personal identifier, whether or not contained in a Privacy Act Record System. part 20 of this chapter (the public information regulations) and other regulations referred to therein determine when records are made available in such cases.
</P>
<P>(2) Make any records available to persons other than (i) individuals who are the subjects of the records, (ii) persons accompanying such individuals under § 21.43, (iii) persons provided records pursuant to individual consent under § 21.72, or (iv) persons acting on behalf of such individuals as legal guardians under § 21.75. Part 20 of this chapter (the public information regulations) and other regulations referred to therein determine when Food and Drug Administration records are disclosable to members of the public generally. Subpart G of this part limits the provisions of part 20 of this chapter with respect to disclosures of records about individuals from Privacy Act Record Systems to persons other than individuals who are the subjects of the records.
</P>
<P>(3) Make available information compiled by the Food and Drug Administration in reasonable anticipation of court litigation or formal administrative proceedings. The availability of such information to any member of the public, including any subject individual or party to such litigation or proceeding shall be governed by applicable constitutional principles, rules of discovery, and part 20 of this chapter (the public information regulations).
</P>
<P>(4) Apply to personnel records maintained by the Division of Human Resources Management, Food and Drug Administration, except as provided in § 21.32. Such records are subject to regulations of the Office of Personnel Management in 5 CFR parts 293, 294, and 297.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 21.3" NODE="21:1.0.1.1.17.1.98.2" TYPE="SECTION">
<HEAD>§ 21.3   Definitions.</HEAD>
<P>As used in this part:
</P>
<P>(a) <I>Individual</I> means a natural living person who is a citizen of the United States or an alien lawfully admitted for permanent residence. Individual does not include sole proprietorships, partnerships, or corporations engaged in the production or distribution of products regulated by the Food and Drug Administration or with which the Food and Drug Administration has business dealings. Any such business enterprise that is identified by the name of one or more individuals is not an individual within the meaning of this part. Employees of regulated business enterprises are considered individuals. Accordingly, physicians and other health professionals who are engaged in business as proprietors of establishments regulated by the Food and Drug Administration are not considered individuals; however, physicians and other health professionals who are engaged in clinical investigations, employed by regulated enterprises, or the subjects of records concerning their own health, e.g., exposure to excessive radiation, are considered individuals. Food and Drug Administration employees, consultants, and advisory committee members, State and local officials, and consumers are considered individuals.
</P>
<P>(b) <I>Records about individuals</I> means items, collections, or groupings of information about individuals contained in Privacy Act Record Systems, including, but not limited to education, financial transactions, medical history, criminal history, or employment history, that contain names or personal identifiers.
</P>
<P>(c) <I>Privacy Act Record System</I> means a system of records about individuals under the control of the Food and Drug Administration from which information is retrieved by individual names or other personal identifiers. The term includes such a system of records whether subject to a notice published by the Food and Drug Administration, the Department, or another agency. Where records are retrieved only by personal identifiers other than individual names, a system of records is not a Privacy Act Record System if the Food and Drug Administration cannot, by reference to information under its control, or by reference to records of contractors that are subject to this part under § 21.30, ascertain the identity of individuals who are the subjects of the records.
</P>
<P>(d) <I>Personal identifiers</I> includes individual names, identifying numbers, symbols, or other identifying designations assigned to individuals. <I>Personal identifiers</I> does not include names, numbers, symbols, or other identifying designations that identify products, establishments, or actions.
</P>
<P>(e) <I>Personnel records</I> means any personal information maintained in a Privacy Act Record System that is needed for personnel management programs or processes such as staffing, employee development, retirement, and grievances and appeals.
</P>
<P>(f) <I>Department</I> means Department of Health and Human Services.


</P>
</DIV8>


<DIV8 N="§ 21.10" NODE="21:1.0.1.1.17.1.98.3" TYPE="SECTION">
<HEAD>§ 21.10   Policy concerning records about individuals.</HEAD>
<P>Information about individuals in Food and Drug Administration records shall be collected, maintained, used, and disseminated so as to protect the right to privacy of the individual to the fullest possible extent consistent with laws relating to disclosure of information to the general public, the law enforcement responsibilities of the agency, and administrative and program management needs.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.17.2" TYPE="SUBPART">
<HEAD>Subpart B—Food and Drug Administration Privacy Act Record Systems</HEAD>


<DIV8 N="§ 21.20" NODE="21:1.0.1.1.17.2.98.1" TYPE="SECTION">
<HEAD>§ 21.20   Procedures for notice of Food and Drug Administration Privacy Act Record Systems.</HEAD>
<P>(a) The Food and Drug Administration shall issue in the <E T="04">Federal Register</E> on or before August 30 of each year a notice concerning each Privacy Act Record System as defined in § 21.3(c) that is not covered by a notice published by the Department, the Office of Personnel Management, or another agency.
</P>
<P>(b) The notice shall include the following information:
</P>
<P>(1) The name and location(s) of the system.
</P>
<P>(2) The categories of individuals about whom records are maintained in the system.
</P>
<P>(3) The categories of records maintained in the system.
</P>
<P>(4) The authority for the system.
</P>
<P>(5) Each routine use of the records contained in the system (i.e., use outside the Department of Health and Human Services that is compatible with the purpose for which the records were collected and described in the notice) including the categories of users and the purposes of such use.
</P>
<P>(6) The policies and practices of the Food and Drug Administration regarding storage, retrievability (i.e., how the records are indexed and what intra-agency uses are made of the records), access controls, retention, and disposal of the records in that system.
</P>
<P>(7) The title and business address of the official who is responsible for the system of records.
</P>
<P>(8) The notification procedure, i.e., the address of the FDA Privacy Act Coordinator, whom any individual can contact to seek notification whether the system contains a record about him/her.
</P>
<P>(9) The record access and contest procedures, which shall be the same as the notification procedure except that a reference shall be included to any exemption from access and contest.
</P>
<P>(10) Where any records in the system are subject to an exemption under § 21.61, a reference to this exemption.
</P>
<P>(11) The categories of sources of records in the system.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 21.21" NODE="21:1.0.1.1.17.2.98.2" TYPE="SECTION">
<HEAD>§ 21.21   Changes in systems and new systems.</HEAD>
<P>(a) The Food and Drug Administration shall notify the designated Department official, the Office of Management and Budget (Information Systems Division), and the Congress of proposals to change or establish Privacy Act Record Systems in accordance with procedures of the Department and the Office of Management and Budget.
</P>
<P>(b) The Food and Drug Administration shall issue a notice, in accordance with paragraph (d) of this section and § 21.20(b), of any change in a Privacy Act Record System which:
</P>
<P>(1) Increases the number or types of individuals about whom records are maintained;
</P>
<P>(2) Expands the type or amount of information about individuals that is maintained;
</P>
<P>(3) Increases the number of categories of agencies or other persons who may have access to those records;
</P>
<P>(4) Alters the manner in which the records are organized so as to change the nature or scope of those records, such as the combining of two or more existing systems;
</P>
<P>(5) Modifies the way in which the system operates or its location(s) in a manner that alters the process by which individuals can exercise their rights under this part, such as the ways in which they seek access or request amendment of a record; or
</P>
<P>(6) Changes the equipment configuration on which the system is operated so as to create the potential for greater access, such as adding a telecommunications capability.
</P>
<P>(c) The Food and Drug Administration shall issue a notice of its intention to establish new Privacy Act Record Systems in accordance with paragraph (d) of this section and § 21.20(b).
</P>
<P>(d) Notices under paragraphs (b) and (c) of this section shall be published in the <E T="04">Federal Register</E> for comment at least 30 days prior to implementation of the proposed changes or establishment of new systems. Interested persons shall have the opportunity to submit written data, views, or arguments on such proposed new uses or systems.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.17.3" TYPE="SUBPART">
<HEAD>Subpart C—Requirements for Specific Categories of Records</HEAD>


<DIV8 N="§ 21.30" NODE="21:1.0.1.1.17.3.98.1" TYPE="SECTION">
<HEAD>§ 21.30   Records of contractors.</HEAD>
<P>(a) Systems of records that are required to be operated, or as a matter of practical necessity must be operated, by contractors to accomplish Food and Drug Administration functions, from which information is retrieved by individual names or other personal identifiers, may be subject to the provisions of this part. If the contract is agreed to on or after September 27, 1975, the criminal penalties set forth in 5 U.S.C. 552a(i) are applicable to such contractor, and any employee of such contractor, for disclosures prohibited in § 21.71 or for maintenance of a system of records without notice as required in § 21.20.
</P>
<P>(b) A contract is considered to accomplish a Food and Drug Administration function if the proposal or activity it supports is principally operated on behalf of and is under the direct management of the Food and Drug Administration. Systems of records from which information is retrieved by individual names or other personal identifiers and that are operated under contracts to accomplish Food and Drug Administration functions are deemed to be maintained by the agency and shall be subject to the procedures and requirements of this part.
</P>
<P>(c) A contract is not considered to accomplish a Food and Drug Administration function if the program or activity it supports is not principally operated on behalf of, or is not under the direct management of, the Food and Drug Administration. For example, this part does not apply to systems of records:
</P>
<P>(1) Operated under contract with the Food and Drug Administration by State or local government agencies, or organizations representing such agencies, when such agencies or organizations are also performing State or local government functions.
</P>
<P>(2) Operated by contractors with the Food and Drug Administration by individuals or organizations whose primary function is delivery of health services, such as hospitals, physicians, pharmacists, and other health professionals, and that report information concerning products, e.g., injuries or product defects, to the Food and Drug Administration. Before such contractors submit information to the Food and Drug Administration, the names and other personal identifiers of patients or research subjects in any medical or similar report, test, study, or other research project shall be deleted, unless the contract provides otherwise. If the Food and Drug Administration subsequently needs the names of such individuals, a separate request will be made.
</P>
<P>(3) Relating to individuals whom the contractor employs, or with whom the contractor otherwise deals, in the course of providing goods and services to the Food and Drug Administration.
</P>
<P>(4) Operated under grants.
</P>
<P>(d) The requirements of this part shall apply when a contractor who operates a system of records not subject to this part reports to the Food and Drug Administration information that is a system of records about individuals from which personal information is retrieved by names or other personal identifiers. Where the information would be a new Privacy Act Record System, or a change in an existing Privacy Act Record System of a type described in § 21.21, the Food and Drug Administration shall comply with the requirements of § 21.21.
</P>
<P>(e) The Food and Drug Administration will review all contracts before award to determine whether operation of a system from which information is retrieved by individual names or other personal identifiers will be required of the contractor, by the terms of the contract or as a matter of practical necessity. If such operation will be required, the solicitation and contract shall include the following clause, or a clause of similar effect:
</P>
<EXTRACT>
<P>Whenever the contractor or any of his employees is required by this contract to operate a system of records from which information is retrieved by individual names or other personal identifiers in order to accomplish a Food and Drug Administration function, the contractor and every employee is considered to be an employee of the Food and Drug Administration and shall operate such system of records in accordance with the Privacy Act of 1974 (5 U.S.C. 552a), regulations of the Food and Drug Administration in 21 CFR part 21, and rules of conduct that apply to Food and Drug Administration employees who work with such systems of records. The contractor and his employees are subject to the criminal penalties set forth in 5 U.S.C. 552a(i) for violations of the Privacy Act.</P></EXTRACT>
</DIV8>


<DIV8 N="§ 21.31" NODE="21:1.0.1.1.17.3.98.2" TYPE="SECTION">
<HEAD>§ 21.31   Records stored by the National Archives and Records Administration.</HEAD>
<P>(a) Food and Drug Administration records that are stored, processed, and serviced by the National Archives and Records Administration in accordance with 44 U.S.C. 3103 shall be considered to be maintained by the Food and Drug Administration. The National Archives and Records Administration shall not disclose the record except to authorized Food and Drug Administration employees.
</P>
<P>(b) Each Food and Drug Administration record pertaining to an identifiable individual that was transferred to the National Archives of the United States as a record determined by the National Archives to have sufficient historical or other value to warrant its continued preservation shall be considered to be maintained by the National Archives and shall not be subject to the provisions of this part.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 50 FR 52278, Dec. 23, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 21.32" NODE="21:1.0.1.1.17.3.98.3" TYPE="SECTION">
<HEAD>§ 21.32   Personnel records.</HEAD>
<P>(a) Present and former Food and Drug Administration employees desiring access to personnel records about themselves should consult system notices applicable to the agency's personnel records that are published by the Office of Personnel Management and the Department as well as any notice issued by the Food and Drug Administration.
</P>
<P>(b)(1) The procedures of the Office of Personnel Management at 5 CFR parts 293, 294, and 297 rather than the procedures in § 21.33 and subparts D through F of this part, govern systems of personnel records about Food and Drug Administration employees that are subject to notice published by the Office of Personnel Management, i.e., systems that:
</P>
<P>(i) The Office of Personnel Management maintains.
</P>
<P>(ii) Are maintained by the Division of Human Resources Management, Food and Drug Administration.
</P>
<P>(iii) Are maintained by Department Regional Offices, concerning field employees.
</P>
<P>(2) The Office of Personnel Management's procedures may, if necessary, be supplemented in the Food and Drug Administration Staff Manual Guide. Current Food and Drug Administration employees should mail or deliver written requests under the Privacy Act for access to personnel records described in this paragraph to the Office of Personnel Management in accordance with 5 CFR 297.106, the Director, Division of Human Resources Management HR-BETHPL RM7114, HFA-705, 7700 Wisconsin Ave., 7th &amp; 8th floors, Bethesda, MD 20814, or the personnel officer in the servicing HHS Regional Personnel Office. An employee may consult with or direct his or her request to the FDA Privacy Act Coordinator (the Privacy Act Coordinator is part of the Freedom of Information Staff, the address for which is located on the Agency Web site at <I>http://www.fda.gov</I>). Requests for access to personnel records of former employees that are located in Federal Records Centers should be directed to the Office of Personnel Management. Requests under the Privacy Act for amendment of personnel records should be directed to these same officials who are responsible for access to personnel records under this paragraph.
</P>
<P>(3) With respect to records subject to paragraph (b)(1) of this section:
</P>
<P>(i) Refusal to grant access to a record, or refusal to amend a record upon request of an employee, shall only be made by the Associate Commissioner for Management and Operations or his or her designate; and
</P>
<P>(ii) Appeals of refusals under paragraph (b)(3)(i) of this section may be made to the Office of Personnel Management in accordance with 5 CFR 297.108(g)(3) and 297.113(b).
</P>
<P>(c) Any other Privacy Act Record Systems that contain personnel records, or records that otherwise concern agency employees, that are maintained by offices of the Food and Drug Administration rather than the Division of Human Resources Management but which are not subject to the Department's notice for personnel records in operating offices are subject to this part, except that refusals under this part to grant access to or amend records about present or former employees shall be made by the Associate Commissioner for Management and Operations rather than the Associate Commissioner for Public Affairs.
</P>
<P>(d) The following procedures shall govern requests under the Privacy Act for personnel records that are maintained by the operating offices of the Food and Drug Administration in which employees work:
</P>
<P>(1) An employee shall upon request be told whether records about him are maintained. An employee shall be given access to records about himself that are subject to this paragraph in response to an oral or written request and through informal procedures, rather than the procedures specified in §§ 21.40 through 21.43.
</P>
<P>(2) Employee identity may be verified, if necessary, by an FDA ID card rather than in accordance with § 21.44.
</P>
<P>(3) Generally no fee shall be charged for records requested under this paragraph. However, in cases where the records requested are voluminous, a fee may be charged in accordance with § 21.45.
</P>
<P>(4) Records that are subject to this paragraph shall be available for access to an individual, except to the extent that access is refused by the Associate Commissioner for Management and Operations or his or her designate on the grounds that the record is subject to an exemption under § 21.61 or 5 CFR 297.111.
</P>
<P>(5) Requests under the Privacy Act for amendment of records subject to this paragraph should be directed to the Director, Division of Human Resources Management (HFA-400). Such requests shall be reviewed in accordance with subpart E of this part. Refusal to amend a record subject to this paragraph (d)(5) shall only be made by the Associate Commissioner for Management and Operations or his or her designate.
</P>
<P>(6) Appeals of refusals under paragraph (d) (4) or (5) of this section may be made to the Commissioner of Food and Drugs, except where the Associate Commissioner for Management and Operations or his or her designate indicates with his or her refusal that the appeal should be made to the Office of Personnel Management.
</P>
<P>(7) Disclosures of records subject to this paragraph are subject to subpart G of this part.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8457, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985; 76 FR 31470, June 1, 2011; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 21.33" NODE="21:1.0.1.1.17.3.98.4" TYPE="SECTION">
<HEAD>§ 21.33   Medical records.</HEAD>
<P>(a) In general, an individual is entitled to have access to any medical records about himself in Privacy Act Record Systems maintained by the Food and Drug Administration.
</P>
<P>(b) The Food and Drug Administration may apply the following special procedures in disclosing medical records to an individual:
</P>
<P>(1) The agency may review the records to determine whether disclosure of the record to the individual who is the subject of the records might have an adverse effect on him. If it is determined that disclosure is not likely to have an adverse effect on the individual, the record shall be disclosed to him. If it is determined that disclosure is very likely to have an adverse effect on the individual, he may be requested to designate, in writing, a representative to whom the record shall be disclosed. Such representative may be a physician, other health professional, or other responsible person who would be willing to review the record and discuss it with the individual.
</P>
<P>(2) The availability of the record may be subject to any procedures for disclosure to an individual of medical records about himself under part 20 of this chapter, in addition to or in lieu of the procedures in paragraph (b)(1), that are not inconsistent with § 21.41(f).


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.17.4" TYPE="SUBPART">
<HEAD>Subpart D—Procedures for Notification of and Access to Records in Privacy Act Record Systems</HEAD>


<DIV8 N="§ 21.40" NODE="21:1.0.1.1.17.4.98.1" TYPE="SECTION">
<HEAD>§ 21.40   Procedures for submitting requests for notification and access.</HEAD>
<P>(a) An individual may request that the Food and Drug Administration notify him whether a Privacy Act Record System contains records about him that are retrieved by reference to his name or other personal identifier. An individual may at the same time, or after receiving notification that such a record about him exists, requests that he be given access to the record.
</P>
<P>(b) An individual desiring notification or access to records shall mail or deliver a request for records in any Food and Drug Administration Privacy Act Records System to the FDA Privacy Act Coordinator (address is located on the agency web site at <I>http://www.gov.fda</I>).
</P>
<P>(c) Requests shall be in writing and shall name the Privacy Act Record System or Systems concerning which the individual requests notification of whether there are records about him that are retrieved by reference to his name or other personal identifier. To help assure a prompt response, an individual should indicate that he is making a “Privacy Act Request” on the envelope and in a prominent manner in the letter.
</P>
<P>(d) An individual who merely wishes to be notified whether a Privacy Act Record System contains a record about him ordinarily need not provide any verification of his identity other than his name. The mere fact that the Food and Drug Administration has a record about an individual in any of its Privacy Act Records Systems would not be likely to constitute a clearly unwarranted invasion of personal privacy. Where mere disclosure of the fact that a record about the individual exists would be a clearly unwarranted invasion of personal privacy, further verification of the identity of the individual shall be required.
</P>
<P>(e) An individual who requests that he be given access to a copy of records about himself, if any exist, should indicate whether he prefers (1) to have copies of any such records mailed to him in accordance with § 21.43(a)(1), which may involve a fee under § 21.45, including information to verify his identity under § 21.44 or (2) to use the procedures for access in person under § 21.43(a)(2).
</P>
<P>(f) A request for notification and access may be submitted under this subpart concerning any Privacy Act Record System that is exempt under § 21.61, as indicated in the notice for the system. An individual seeking access to records under § 21.65(b)(2) to investigatory records compiled for law enforcement purposes other than criminal law enforcement purposes should submit a description of the right, benefit, or privilege that he believes he was denied as the result of the Food and Drug Administration's maintenance of the records. Where the system is exempt under § 21.61, and access to the requested records is not granted under § 21.65, the request shall be handled under the provisions of part 20 of this chapter (the public information regulations).
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8458, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985; 76 FR 31470, June 1, 2011; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 21.41" NODE="21:1.0.1.1.17.4.98.2" TYPE="SECTION">
<HEAD>§ 21.41   Processing of requests.</HEAD>
<P>(a) An individual or his guardian under § 21.75 shall not be required to show any justification or need to obtain notification under § 21.42 or access to a record under § 21.43.
</P>
<P>(b) The Food and Drug Administration will determine whether a request by an individual for records about himself is appropriately treated as a request under this subpart, or under the provision of part 20 of this chapter (the public information regulations), or both. Where appropriate, the Food and Drug Administration will consult with the individual concerning the appropriate treatment of the request.
</P>
<P>(c) The FDA Privacy Act Coordinator in the Division of Freedom of Information (address is located on the agency web site at <I>http://www.gov.fda</I>) shall be responsible for the handling of Privacy Act requests received by the Food and Drug Administration. Requests mailed or delivered to any other office shall be promptly redirected to the FDA Privacy Act Coordinator. Where this procedure would unduly delay the agency's response, however, the agency employee who received the request should consult with the FDA Privacy Act Coordinator and obtain advice as to whether the employee can respond to the request directly.
</P>
<P>(d) Upon receipt of a request by the FDA Privacy Act Coordinator, a record shall promptly be made that a request has been received and the date.
</P>
<P>(e) A letter in accordance with § 21.42 responding to the request for notification shall issue as promptly as possible after receipt of the request by the Food and Drug Administration. Upon determination by the Division of Freedom of Information  (address is located on the agency web site at <I>http://www.gov.fda</I>) that a request for access to records is appropriately treated as a request under part 20 of this chapter rather than part 21, or under both parts, the time limitations prescribed in § 21.41 shall apply. In any case, access to available records shall be provided as promptly as possible.
</P>
<P>(f) Except as provided in § 21.32, an individual's access to records about him/herself that are retrieved by his/her name or other personal identifiers and contained in any Privacy Act Record System may only be denied by the Associate Commissioner for Public Affairs or his or her designate. An individual shall not be denied access to any record that is otherwise available to him/her under this part except on the grounds that it is exempt under § 21.65(a)(2), that it was compiled in reasonable anticipation of court litigation of formal administrative proceedings, or to the extent that it is exempt or prohibited from disclosure because it includes a trade secret or commercial or financial information that is privileged or confidential information the disclosure of which would constitute a clearly unwarranted invasion of personal privacy of another individual.
</P>
<P>(g) The FDA Privacy Act Coordinator shall ensure that records are maintained of the number, status, and disposition of requests under this subpart, including the number of requests for records exempt from access under this subpart and other information required for purposes of the annual report to Congress under the Privacy Act. These temporary administrative management records shall not be considered to be Privacy Act Record Systems. All records required to be kept under this paragraph shall only include requesting individuals' names or personal identifiers for so long as any request for notification, access, or amendment is pending. The identity of individuals making request under this subpart shall be regarded as confidential and shall not be disclosed under part 20 of this chapter (the public information regulations) to any other person or agency except as is necessary for the processing of requests under this subpart.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8458, Jan. 27, 1981; 76 FR 31470, June 1, 2011; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 21.42" NODE="21:1.0.1.1.17.4.98.3" TYPE="SECTION">
<HEAD>§ 21.42   Responses to requests.</HEAD>
<P>(a) The FDA shall respond to an individual's request for notification as to whether a Privacy Act Record System contains records about him that are retrieved by his name or other personal identifier by sending a letter under this paragraph.
</P>
<P>(1) If there are no records about the individual that are retrieved by his name or other personal identifier in the named Privacy Act Record System, or the requester is not an “individual” under § 21.3(a), the letter shall so state. Where appropriate, the letter shall indicate that the Food and Drug Administration's public information regulations in part 20 of this chapter prescribe general rules governing the availability of information to members of the public, and that a request may be made in accordance with part 20 of this chapter for records that are not retrieved by the requester's name or other personal identifier from a Privacy Act Record System.
</P>
<P>(2) If there are records about the individual that are retrieved by his name or other personal identifier and the named Privacy Act Record System is not exempt from individual access and contest under § 21.61, or the system is exempt but access is allowed or required under § 21.65, the letter shall inform him that the records exist and shall either:
</P>
<P>(i) Enclose a copy of the records under § 21.43(a)(1) or indicate that the records will be sent under separate cover, where there has been adequate verification of the identity of the individual under § 21.44 and the fees under § 21.45 do not exceed $25, or
</P>
<P>(ii) Inform the individual of the procedures to obtain access to the records by mail or in person under § 21.43(a)(2), as well as the approximate dates by which the requested records can be provided (if the records are not then available), the locations at which access in person may be had, and the information needed, if any, to verify the identity of the individual under § 21.44.
</P>
<P>(3) If the named Privacy Act Record System contains records about the individual that are retrieved by his name or other personal identifier, and the system is exempt from individual access and contest under § 21.61 and access is not allowed or required under § 21.65, the letter should inform him that the records are exempted from access and contest by § 21.61. The letter shall also inform him if the records sought are not available because they were compiled in reasonable anticipation of court litigation or formal administrative proceedings or are otherwise not available under § 21.41(b). Where appropriate, the letter shall also indicate whether the records are available under part 20 of this chapter (the public information regulations), and it may disclose the records in accordance with part 20.
</P>
<P>(4) If the named Privacy Act Record System contains records about the individual that are retrieved by his name or other personal identifier, but a final determination has not yet been made with respect to disclosure of all of the records covered by the request, e.g., because it is necessary to consult another person or agency having an interest in the confidentiality of the records, the letter shall explain the circumstances and indicate when a final answer will be given.
</P>
<P>(b) Except as provided in § 21.32, access to a record may only be denied by the Associate Commissioner for Public Affairs or his or her designate. If access to any record is denied wholly or in substantial part, the letter shall state the right of the individual to appeal to the Commissioner of Food and Drugs.
</P>
<P>(c) If a request for a copy of the records will result in a fee of more than $25, the letter shall specify or estimate the fee involved. Where the individual has requested a copy of any records about him and copying the records would result in a fee of over $50, the Food and Drug Administration shall require advance deposit as well as payment of any amount not yet received as a result of any previous request by the individual for a record about himself, under this subpart or part 20 of this chapter (the public information regulations) before the records are made available. If the fee is less than $50, prepayment shall not be required unless payment has not yet been received for records disclosed as a result of a previous request by the individual for a record about himself under this subpart or part 20 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8458, Jan. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 21.43" NODE="21:1.0.1.1.17.4.98.4" TYPE="SECTION">
<HEAD>§ 21.43   Access to requested records.</HEAD>
<P>(a) Access may be granted to requested records by:
</P>
<P>(1) Mailing a copy of the records to the requesting individual, or
</P>
<P>(2) Permitting the requesting individual to review the records in person between 9 a.m. and 4 p.m. at the office of the FDA Privacy Act Coordinator, at the Division of Freedom of Information Public Reading Room (address is located on the agency's web site at <I>http://www.fda.gov</I>), or at any Food and Drug Administration field office, listed in part 5, subpart M of this chapter, or at another location or time upon which the Food and Drug Administration and the individual agree. Arrangement for such review can be made by consultation between the FDA Privacy Act Coordinator and the individual. An individual seeking to review records in person shall generally be permitted access to the file copy, except that where the records include nondisclosable information, a copy shall be made of that portion of the records, with the nondisclosable information blocked out. Where the individual is not given a copy of the record to retain, no charge shall be made for the cost of copying a record to make it available to an individual who reviews a record in person under this paragraph.
</P>
<P>(b) An individual may request that a record be disclosed to or discussed in the presence of another individual, such as an attorney. The individual may be required to furnish a written statement authorizing the disclosure or discussion in such other individual's presence.
</P>
<P>(c) The Food and Drug Administration will make every reasonable effort to assure that records made available under this section can be understood by the individual, such as by providing an oral or written explanation of the records.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8458, Jan. 27, 1981; 69 FR 17290, Apr. 2, 2004; 76 FR 31470, June 1, 2011; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 21.44" NODE="21:1.0.1.1.17.4.98.5" TYPE="SECTION">
<HEAD>§ 21.44   Verification of identity.</HEAD>
<P>(a) An individual seeking access to records in a Privacy Act Record System may be required to comply with reasonable requirements to enable the Food and Drug Administration to determine his identity. The identification required shall be suitable considering the nature of the records sought. No identification shall be required to receive access to information that is required to be disclosed to any member of the public under part 20 of this chapter (the public information regulations).
</P>
<P>(b) An individual who appears in person for access to records about himself shall be required to provide at least one document to identify himself, e.g., driver's license, passport, or alien or voter registration card to verify his identity. If an individual does not have any such document or requests access to records about himself without appearing in person under circumstances in which his identity cannot be verified from the request itself, he shall be required to certify in writing that he is the individual he claims to be and that he understands that the knowing and willful request for or acquisition of a record pertaining to an individual under false pretenses is a criminal offense subject to a $5,000 fine.
</P>
<P>(c) In making requests under § 21.75, a parent of a minor child or legal guardian of an incompetent individual may be required to verify his relationship to the minor child or the incompetent individual, in addition to verifying his own identity, by providing a copy of the minor's birth certificate, a court order, or other evidence of guardianship.
</P>
<P>(d) Where an individual seeks access to particularly sensitive records, such as medical records, the individual may be required to provide additional information beyond that specified in paragraph (b) or (c) of this section, such as the individual's years of attendance at a particular educational institution, rank attained in the uniformed services, date or place of birth, names of parents, an occupation, or the specific times the individual received medical treatment.


</P>
</DIV8>


<DIV8 N="§ 21.45" NODE="21:1.0.1.1.17.4.98.6" TYPE="SECTION">
<HEAD>§ 21.45   Fees.</HEAD>
<P>(a) Where applicable, fees for copying records shall be charged in accordance with the schedule set forth in this section. Fees may only be charged where an individual has requested that a copy be made of a record to which he is granted access. No fee may be charged for making a search of a Privacy Act Record System whether the search is manual, mechanical, or electronic. Where a copy of the record must be made to provide access to the record, e.g., computer printout where no screen reading is available, the copy shall be made available to the individual without cost. Where a medical record is made available to a representative designated by the individual under § 21.33, no fee will be charged.
</P>
<P>(b) The fee schedule is as follows:
</P>
<P>(1) Copying of records susceptible to photocopying—$.10 per page.
</P>
<P>(2) Copying of records not susceptible to photocopying, e.g., punch cards or magnetic tapes—at actual cost to the determined on a case-by-case basis.
</P>
<P>(3) No charge will be made if the total amount of copying for an individual does not exceed $25.
</P>
<P>(c) When a fee is to be assessed, the individual shall be notified prior to the processing of the copies, and be given an opportunity to amend his request. Payment shall be made by check or money order made payable to the “Food and Drug Administration,” and shall be sent to the Accounting Branch (HFA-120), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857. Advance deposit shall be required where the total amount exceeds $50.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 54 FR 9038, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.17.5" TYPE="SUBPART">
<HEAD>Subpart E—Procedures for Requests for Amendment of Records</HEAD>


<DIV8 N="§ 21.50" NODE="21:1.0.1.1.17.5.98.1" TYPE="SECTION">
<HEAD>§ 21.50   Procedures for submitting requests for amendment of records.</HEAD>
<P>(a) An individual who received access to a record about himself under subpart D of this part may request that the record be amended if he believes that the record or an item of information is not accurate, relevant to a Food and Drug Administration purpose, timely, or complete.
</P>
<P>(b) Amendments under this subpart shall not violate existing statute, regulation, or administrative procedure.
</P>
<P>(1) This subpart does not permit alteration of evidence presented in the course of judicial proceedings or Food and Drug Administration adjudicatory or rule making proceedings or collateral attack upon that which has already been the subject of any such proceedings.
</P>
<P>(2) If the accuracy, relevancy, timeliness, or completeness of the records may be contested in any other pending or imminent agency proceeding, the Food and Drug Administration may refer the individual to the other proceeding as the appropriate means to obtain relief. If the accuracy, relevance, timeliness, or completeness of a record is, or has been, an issue in another agency proceeding, the request under this section shall be disposed of in accordance with the decision in the other proceeding, absent unusual circumstances.
</P>
<P>(c) Requests to amend records shall be submitted, in writing, to the FDA Privacy Act Coordinator in accordance with § 21.40(b). Such requests shall include information sufficient to enable the Food and Drug Administration to locate the record, a brief description of the items of information requested to be amended, and the reasons why the record should be amended together with any appropriate documentation or arguments in support of the requested amendment. An edited copy of the record showing the described amendment may be included. Verification of identity should be provided in accordance with § 21.44.
</P>
<P>(d) Written acknowledgement of the receipt of a request to amend a record shall be provided within 10 working days to the individual who requested the amendment. Such acknowledgement may request any additional information needed to verify identity or make a determination. No acknowledgement need be made if the request can be reviewed, processed, and the individual notified of the agency's agreement with the request or refusal within the 10-day period.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8459, Jan. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 21.51" NODE="21:1.0.1.1.17.5.98.2" TYPE="SECTION">
<HEAD>§ 21.51   Responses to requests for amendment of records.</HEAD>
<P>(a) The Food and Drug Administration shall take one of the following actions on a request for amendment of records as promptly as possible:
</P>
<P>(1) Amend any portion of the record which the agency has determined, based upon a preponderance of the evidence, is not accurate, relevant to a Food and Drug Administration purpose, timely, or complete, and, in accordance with paragraph (d)(3) of this section, inform the individual and previous recipients of the record that has been amended of the amendment.
</P>
<P>(2) Inform the individual of its refusal to amend any portion of the record in the manner requested, the reason for the refusal, and the opportunity for administrative appeal to the Commissioner of Food and Drugs. Except as provided in § 21.32, such refusal may only be issued by the Associate Commissioner for Public Affairs or his or her designate.
</P>
<P>(3) Where another agency was the source of and has control of the record, refer the request to that agency.
</P>
<P>(b) The agency may, for good cause, extend the period for taking action an additional 30 working days if notice is provided to the individual explaining the circumstances of the delay.
</P>
<P>(c) The officials charged with reviewing a record to determine how to respond to a request to amend it, shall assess its accuracy, relevance to a Food and Drug Administration purpose, timeliness, or completeness. The determination shall be made in the light of the purpose for which the records or system is used, the agency's need for the record, and the possible adverse consequences to the individual from the record if not amended. Whenever the Food and Drug Administration receives a request for deletion of a record, or portions of a record, it shall consider anew whether the contested information in the record is relevant and necessary to a Food and Drug Administration purpose.
</P>
<P>(d) If the Food and Drug Administration agrees with an individual's request, it shall take the following actions:
</P>
<P>(1) So inform the individual in writing.
</P>
<P>(2) In accordance with statute, regulation, or procedure, amend the record to make it accurate, relevant to a Food and Drug Administration purpose, timely, or complete, making note of the date and fact of the amendment.
</P>
<P>(3) If an accounting was made under § 21.71(d) of a disclosure of the record under § 21.71(a), provide a copy of the record as amended, to all previous recipients of the record.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8459, Jan. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 21.52" NODE="21:1.0.1.1.17.5.98.3" TYPE="SECTION">
<HEAD>§ 21.52   Administrative appeals of refusals to amend records.</HEAD>
<P>(a) If an individual disagrees with a refusal under § 21.51(a)(2) to amend a record, he or she may appeal that refusal to the Commissioner of Food and Drugs,(see the address on the agency's web site at <I>http://www.fda.gov</I>).
</P>
<P>(b) If, upon appeal, the Commissioner upholds the refusal to amend the record as requested, he shall inform the individual:
</P>
<P>(1) Of his decision and the reasons for it.
</P>
<P>(2) Of the individual's right to file with the Food and Drug Administration a concise statement of the individual's reasons for disagreeing with the agency's decision not to amend the record as requested.
</P>
<P>(3) That the statement of disagreement will be made available to all persons listed in an accounting as having previously received the record and any person to whom the record is subsequently disclosed together with, in the discretion of the Food and Drug Administration, a brief statement summarizing its reasons for refusing to amend the record. Any individual who includes false information in the statement of disagreement filed with the Food and Drug Administration may be subject to penalties under 18 U.S.C. 1001, the False Reports to the Government Act.
</P>
<P>(4) That the individual has a right to seek judicial review of the refusal to amend the record.
</P>
<P>(c) If the Commissioner on administrative appeal or a court on judicial review determines that the record should be amended in accordance with the individual's request, the Food and Drug Administration shall proceed in accordance with § 21.51(d).
</P>
<P>(d) A final determination on the individual's administrative appeal of the initial refusal to amend the record shall be concluded within 30 working days of the request for such review under paragraph (a) of this section, unless the Commissioner extends such period for good cause and informs the individual in writing of the reasons for the delay and of the approximate date on which a decision of the appeal can be expected.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 50 FR 52278, Dec. 23, 1985; 79 FR 68115, Nov. 14, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 21.53" NODE="21:1.0.1.1.17.5.98.4" TYPE="SECTION">
<HEAD>§ 21.53   Notation and disclosure of disputed records.</HEAD>
<P>When an individual has filed a statement of disagreement under § 21.52(b)(2), the Food and Drug Administration shall:
</P>
<P>(a) Mark any portion of the record that is disputed to assure that the record will clearly show that portion is disputed whenever the record is disclosed.
</P>
<P>(b) In any subsequent disclosure under § 21.70 or § 21.71(a), provide a copy of the statement of disagreement and, if the Food and Drug Administration deems it appropriate, a concise statement of the agency's reasons for not making the amendment(s) requested. While the individual shall have access to any such statement, it shall not be subject to a request for amendment under § 21.50.
</P>
<P>(c) If an accounting was made under § 21.71(d) and (e) of a disclosure of the record under § 21.71(a), provide to all previous recipients of the record a copy of the statement of disagreement and the agency statement, if any.


</P>
</DIV8>


<DIV8 N="§ 21.54" NODE="21:1.0.1.1.17.5.98.5" TYPE="SECTION">
<HEAD>§ 21.54   Amended or disputed records received from other agencies.</HEAD>
<P>Whenever the Food and Drug Administration is notified that a record that it received from another agency was amended or is the subject of a statement of disagreement, the Food and Drug Administration shall:
</P>
<P>(a) Discard the record, or clearly note the amendment or the fact of disagreement in its copy of the record, and
</P>
<P>(b) Refer persons who subsequently request the record to the agency that provided it.
</P>
<P>(c) If an accounting was made under § 21.71 (d) and (e) of the disclosure of the record under § 21.71(a), inform all previous recipients of the record about the amendment or provide to them the statement of disagreement and the agency statement, if any.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.17.6" TYPE="SUBPART">
<HEAD>Subpart F—Exemptions</HEAD>


<DIV8 N="§ 21.60" NODE="21:1.0.1.1.17.6.98.1" TYPE="SECTION">
<HEAD>§ 21.60   Policy.</HEAD>
<P>It is the policy of the Food and Drug Administration that record systems should be exempted from the Privacy Act only to the extent essential to the performance of law enforcement functions under the laws that are administered and enforced by the Food and Drug Administration or that govern the agency.


</P>
</DIV8>


<DIV8 N="§ 21.61" NODE="21:1.0.1.1.17.6.98.2" TYPE="SECTION">
<HEAD>§ 21.61   Exempt systems.</HEAD>
<P>(a) Investigatory records compiled for law enforcement purposes, including criminal law enforcement purposes, in the Food and Drug Administration Privacy Act Record Systems listed in paragraph (b) of this section are exempt from the following provisions of the Privacy Act (5 U.S.C. 552a) and of this part:
</P>
<P>(1) Such records are exempt from 5 U.S.C. 552a(c)(3) and § 21.71(e)(4), requiring that an individual be provided with the accounting of disclosures of records about himself from a Privacy Act Record System.
</P>
<P>(2) Except where access is required under 5 U.S.C. 552a(k)(2) and § 21.65(a)(2), (such records are exempt from 5 U.S.C. 552a(d)(1) through (4) and (f)) and §§ 21.40 through 21.54, requiring procedures for an individual to be given notification of and access to records about himself in a Privacy Act Record System and to be allowed to challenge the accuracy, relevance, timeliness, and completeness of such records.
</P>
<P>(3) Such records are exempt from 5 U.S.C. 552a(e)(4)(G) and (H) and § 21.20(b)(1) requiring inclusion in the notice for the system of information about agency procedures for notification, access, and contest.
</P>
<P>(4) Such records are exempt from 5 U.S.C. 552a(e)(3) requiring that individuals asked to supply information be provided a form outlining the authority for the request, the purposes for which the information will be used, the routine uses in the notice for the Privacy Act Record System, and the consequences to the individual of not providing the information, but only with respect to records compiled by the Food and Drug Administration in a criminal law enforcement investigation where the conduct of the investigation would be prejudiced by such procedures.
</P>
<P>(b) Records in the following Food and Drug Administration Privacy Act Record Systems that concern individuals who are subject to Food and Drug Administration enforcement action and consist of investigatory records compiled for law enforcement purposes, including criminal law enforcement purposes, are exempt under 5 U.S.C. 552a(j)(2) and (k)(2) from the provisions enumerated in paragraph (a) of this section:
</P>
<P>(1) Bio-research Monitoring Information System—HHS/FDA/09-10-0010.
</P>
<P>(2) Regulated Industry Employee Enforcement Records—HHS/FDA/ACMO/09-10-002.
</P>
<P>(3) Employee Conduct Investigative Records—HHS/FDA/ACMO/09-10-0013.
</P>
<P>(c) The system described in paragraph (b)(3) of this section includes investigatory records compiled solely for the purpose of determining suitability, eligibility, or qualification for Federal civilian employment, military service, Federal contracts, and access to classified information. These records are exempt from disclosure under 5 U.S.C. 552a(k)(5) to the extent that the disclosure would reveal the identity of a source who furnished information to the Government under a promise of confidentiality, which must be an express promise if the information was furnished after September 27, 1975. Any individual who is refused access to a record that would reveal a confidential source shall be advised in a general way that the record includes information that would reveal a confidential source.
</P>
<P>(d) Records in the following Food and Drug Administration Privacy Act Records Systems are exempt under 5 U.S.C. 552a(k)(2) and (k)(5) from the provisions enumerated in paragraph (a)(1) through paragraph (a)(3) of this section: FDA Records Related to Research Misconduct Proceedings, HHS/FDA/OC, 09-10-0020.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 46 FR 8459, Jan. 27, 1981; 50 FR 52278, Dec. 23, 1985; 78 FR 39186, July 1, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 21.65" NODE="21:1.0.1.1.17.6.98.3" TYPE="SECTION">
<HEAD>§ 21.65   Access to records in exempt systems.</HEAD>
<P>(a) Where a Privacy Act Record System is exempt and the requested records are unavailable under § 21.61, an individual may nevertheless make a request under § 21.40 for notification concerning whether any records about him exist and request access to such records where they are retrieved by his name or other personal identifier.
</P>
<P>(b) An individual making a request under paragraph (a) of this section;
</P>
<P>(1) May be given access to the records where available under part 20 of this chapter (the public information regulations) or the Commissioner may, in his discretion, entertain a request under any or all of the provisions of §§ 21.40 through 21.54; and
</P>
<P>(2) Shall be given access upon request if the records requested are subject to 5 U.S.C. 552a(k)(2) and not to 5 U.S.C. 552a(j)(2) (i.e., because they consist of investigatory material compiled for law enforcement purposes other than criminal law enforcement purposes) and maintenance of the records resulted in denial to the individual of any right, benefit, or privilege to which he would otherwise be entitled by Federal law, or for which he would otherwise be eligible. An individual given access to a record under this paragraph (b)(2) is not entitled to seek amendment under subpart E of this part. The FDA may refuse to disclose a record that would reveal the identity of a source who furnished information to the Government under a promise of confidentiality, which must be an express promise if the information was furnished on or after September 27, 1975. Any individual refused access to a record that would reveal a confidential source shall be advised in a general way that the record contains information that would reveal a confidential source.
</P>
<P>(c) The Commissioner shall not make available any record that is prohibited from public disclosure under § 20.82(b) of this chapter.
</P>
<P>(d) Discretionary disclosure of a record pursuant to paragraph (b)(1) of this section shall not set a precedent for discretionary disclosure of a similar or related record and shall not obligate the Commissioner to exercise his discretion to disclose any other record in a system that is exempt under § 21.61.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.17.7" TYPE="SUBPART">
<HEAD>Subpart G—Disclosure of Records in Privacy Act Record Systems to Persons Other Than the Subject Individual</HEAD>


<DIV8 N="§ 21.70" NODE="21:1.0.1.1.17.7.98.1" TYPE="SECTION">
<HEAD>§ 21.70   Disclosure and intra-agency use of records in Privacy Act Record Systems; no accounting required.</HEAD>
<P>(a) A record about an individual which is contained in a Privacy Act Record System may be disclosed:
</P>
<P>(1) To the individual who is the subject of the record, or his legal guardian under § 21.75;
</P>
<P>(2) To a third party pursuant to a written request by, or within a written consent of, the individual to whom the record pertains, or his legal guardian under § 21.75;
</P>
<P>(3) To any person:
</P>
<P>(i) Where the names and other identifying information are first deleted, and under circumstances in which the recipient is unlikely to know the identity of the subject of the record;
</P>
<P>(ii) Where disclosure is required by part 20 of this chapter (the public information regulations); or
</P>
<P>(4) Within the Department of Health and Human Services to officers and employees who have a need for the record in the performance of their duties in connection with the laws administered and enforced by the Food and Drug Administration or that govern the agency. For purposes of this section, officers or employees of the Department shall include the following categories of individuals, who shall thereafter be subject to the same restrictions with respect to disclosure as any Food and Drug Administration employee: Food and Drug Administration consultants and advisory committees, State and local government employees for use only in their work with the Food and Drug Administration, and contractors and their employees to the extent that the records of such contractors are subject to the requirements of this part under § 21.30.
</P>
<P>(b) No accounting is required for any disclosure or use under paragraph (a) of this section.


</P>
</DIV8>


<DIV8 N="§ 21.71" NODE="21:1.0.1.1.17.7.98.2" TYPE="SECTION">
<HEAD>§ 21.71   Disclosure of records in Privacy Act Record Systems; accounting required.</HEAD>
<P>(a) Except as provided in § 21.70, a record about an individual that is contained in a Privacy Act Record System shall not be disclosed by any method of communication except under any of the following circumstances, which are subject to the limitations of paragraphs (b) and (c) of this section and to the accounting requirement of paragraph (d) of this section:
</P>
<P>(1) To those officers and employees of the agency which maintains the record who have a need for the record in the perfomance of their duties;
</P>
<P>(2) Required under section 552 of the Freedom of Information Act;
</P>
<P>(3) For a routine use as described in the routine use section of each specific system notice;
</P>
<P>(4) To the Bureau of Census for purposes of planning or carrying out a census or survey or related activity pursuant to the provisions of title 13 of the U.S. Code;
</P>
<P>(5) To a recipient who has provided the agency with advance adequate written assurance that the record will be used solely as a statistical research or reporting record, and that the record is to be transferred in a form that is not individually identifiable;
</P>
<P>(6) To the National Archives and Records Administration of the United States as a record which has sufficient historical or other value to warrant its continued preservation by the U.S. Government, or to the Archivist of the United States or his or her designee for evaluation to determine whether the record has such value;
</P>
<P>(7) To another agency or to an instrumentality of any government jurisdiction within or under the control of the United States for a civil or criminal law enforcement activity if the activity is authorized by law, and if the head of the agency or instrumentality has made a written request to the agency which maintains the record specifying the particular portion desired and the law enforcement activity for which the record is sought;
</P>
<P>(8) To a person pursuant to a showing of compelling circumstances affecting the health or safety of an individual if, upon such disclosure, notification is transmitted to the last known address of such individual;
</P>
<P>(9) To either House of Congress or, to the extent of matter within its jurisdiction, any committee or subcommittee thereof, any joint committee of Congress or subcommittee of any such joint committee;
</P>
<P>(10) To the Comptroller General, or any of his or her authorized representatives in the course of the performance of the duties of the General Accounting Office;
</P>
<P>(11) Pursuant to the order of a court of competent jurisdiction; or
</P>
<P>(12) To a consumer reporting agency in accordance with section 3(d) of the Federal Claims Collection Act of 1966 (31 U.S.C. 952(d)). (This “Special Disclosure” statement does not apply to any FDA system of records.)
</P>
<P>(b) The Food and Drug Administration may in its discretion refuse to make a disclosure permitted under paragraph (a) of this section, if the disclosure would in the judgment of the agency, invade the privacy of the individual or be inconsistent with the purpose for which the information was collected.
</P>
<P>(c) The Food and Drug Administration may require any person requesting a disclosure of a record under paragraph (a) of this section to provide:
</P>
<P>(1) Information about the purposes to which the disclosed record is to be put, and
</P>
<P>(2) A written statement certifying that the record will be used only for the stated purposes and will not be further disclosed without the written permission of the Food and Drug Administration.
</P>
<FP>Under 5 U.S.C. 552a(i)(3), any person who knowingly or willfully requests or obtains any record concerning an individual from an agency under false pretenses shall be guilty of a misdemeanor and fined not more than $5,000. Such person may also be subject to prosecution under the False Reports to the Government Act, 18 U.S.C. 1001.
</FP>
<P>(d) An accounting shall be made, in accordance with paragraph (e) of this section, of any disclosure under paragraph (a) of this section of a record that is not a disclosure under § 21.70.
</P>
<P>(e) Where an accounting is required under paragraph (d) of this section, the Food and Drug Administration shall:
</P>
<P>(1) Record the name and address of the person or agency to whom the disclosure is made and the date, nature, and purpose of the disclosure. The accounting shall not be considered a Privacy Act Record System.
</P>
<P>(2) Retain the accounting for 5 years or for the life of the record, whichever is longer, following the disclosure.
</P>
<P>(3) Notify those recipients listed in the accounting of amendments or disputes concerning the records previously disclosed to them pursuant to § 21.51(d)(3), § 21.53(c), or § 21.54(c).
</P>
<P>(4) Except when the record is exempt from individual access and contest under § 21.61 or to the extent that the accounting describes a transfer for a law enforcement purpose pursuant to paragraph (a)(7) of this section, make the accounting available to the individual to whom the record pertains, in accordance with procedures of subpart D of this part.
</P>
<P>(f) A single accounting may be used to cover disclosure(s) that consist of a continuing dialogue between two agencies over a prolonged period, such as discussion of an enforcement action between the Food and Drug Administration and the Department of Justice. In such cases, a general notation may be made that, as of a certain date, contract was initiated, to continue until resolution of the matter.
</P>
<CITA TYPE="N">[42 FR 15626, Mar. 22, 1977, as amended at 50 FR 52278, Dec. 23, 1985; 54 FR 9038, Mar. 3, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 21.72" NODE="21:1.0.1.1.17.7.98.3" TYPE="SECTION">
<HEAD>§ 21.72   Individual consent to disclosure of records to other persons.</HEAD>
<P>(a) Individuals may consent to disclosure of records about themselves to other persons in several ways, for example:
</P>
<P>(1) An individual may give consent at the time that the information is collected for disclosure for specific purposes or to specific persons.
</P>
<P>(2) An individual may give consent for disclosure of his records to a specific person.
</P>
<P>(3) An individual may request the Food and Drug Administration to transcribe a specific record for submission to another person.
</P>
<P>(b) In each case the consent shall be in writing and shall specify the individual, organizational unit, or class of individuals or organizational units to whom the record may be disclosed, which record may be disclosed, and, if applicable, for what time period. A blanket consent to release all of an individual's records to unspecified individuals or organizational units will not be honored. Verification of the identity of the individual and, where applicable, of the person to whom the record is to be disclosed shall be made in accordance with § 21.44. Consent documents shall be retained for a period of at least 2 years. If such documents are used as a means of accounting for the disclosure, they shall be retained as provided in § 21.71(e)(2).


</P>
</DIV8>


<DIV8 N="§ 21.73" NODE="21:1.0.1.1.17.7.98.4" TYPE="SECTION">
<HEAD>§ 21.73   Accuracy, completeness, timeliness, and relevance of records disclosed from Privacy Act Record Systems.</HEAD>
<P>(a) The Food and Drug Administration shall make reasonable efforts to assure that a record about an individual in a Privacy Act Record System is accurate, relevant to a Food and Drug Administration purpose, timely, and complete before such record is disclosed under § 21.71.
</P>
<P>(b) Paragraph (a) of this section shall not apply to disclosures that are required under part 20 of this chapter (the public information regulations) or made to other Federal Government departments and agencies. Where appropriate, the letter disclosing the information shall indicate that the Food and Drug Administration has not reviewed the record to assure that it is accurate, relevant, timely, and complete.


</P>
</DIV8>


<DIV8 N="§ 21.74" NODE="21:1.0.1.1.17.7.98.5" TYPE="SECTION">
<HEAD>§ 21.74   Providing notice that a record is disputed.</HEAD>
<P>Whenever an individual has filed a statement of disagreement with the Food and Drug Administration concerning a refusal to amend a record under § 21.51(a)(2) or with another agency that provides the record to the Food and Drug Administration, the Food and Drug Administration shall in any subsequent disclosure under this subpart provide a copy of the statement of disagreement and a concise statement by the agency, if one has been prepared, of the reasons for not making the amendment(s) requested.


</P>
</DIV8>


<DIV8 N="§ 21.75" NODE="21:1.0.1.1.17.7.98.6" TYPE="SECTION">
<HEAD>§ 21.75   Rights of legal guardians.</HEAD>
<P>For the purposes of this part, the parent of any individual who is a minor or the legal guardian of any individual who has been declared to be incompetent due to physical or mental incapacity or age by a court of competent jurisdiction may act on behalf of the individual.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="25" NODE="21:1.0.1.1.18" TYPE="PART">
<HEAD>PART 25—ENVIRONMENTAL IMPACT CONSIDERATIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321-393; 42 U.S.C. 262, 263b-264; 42 U.S.C. 4321, 4332; 40 CFR parts 1500-1508; E.O. 11514, 35 FR 4247, 3 CFR, 1971 Comp., p. 531-533 as amended by E.O. 11991, 42 FR 26967, 3 CFR, 1978 Comp., p. 123-124 and E.O. 12114, 44 FR 1957, 3 CFR, 1980 Comp., p. 356-360.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>62 FR 40592, July 29, 1997, unless otherwise noted.


</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 25 appear at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.18.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 25.1" NODE="21:1.0.1.1.18.1.98.1" TYPE="SECTION">
<HEAD>§ 25.1   Purpose.</HEAD>
<P>The National Environmental Policy Act of 1969 (NEPA), as amended, directs that, to the fullest extent possible, the policies, regulations, and public laws of the United States shall be interpreted and administered in accordance with the policies set forth in NEPA. All agencies of the Federal Government shall comply with the procedures in section 102(2) of NEPA except where compliance would be inconsistent with other statutory requirements. The regulations in this part implement section 102(2) of NEPA in a manner that is consistent with FDA's authority under the Federal Food, Drug, and Cosmetic Act and the Public Health Service Act. This part also supplements the regulations for implementing the procedural provisions of NEPA that were published by the Council on Environmental Quality (CEQ) in 40 CFR parts 1500 through 1508 and the procedures included in the “HHS General Administration Manual, part 30: Environmental Protection” (45 FR 76519 to 76534, November 19, 1980). 


</P>
</DIV8>


<DIV8 N="§ 25.5" NODE="21:1.0.1.1.18.1.98.2" TYPE="SECTION">
<HEAD>§ 25.5   Terminology.</HEAD>
<P>(a) Definitions that apply to the terms used in this part are set forth in the CEQ regulations under 40 CFR part 1508. The terms and the sections of 40 CFR part 1508 in which they are defined follow:
</P>
<P>(1) Categorical exclusion (40 CFR 1508.4).
</P>
<P>(2) Cooperating agency (40 CFR 1508.5).
</P>
<P>(3) Cumulative impact (40 CFR 1508.7).
</P>
<P>(4) Effects (40 CFR 1508.8).
</P>
<P>(5) Environmental assessment (EA) (40 CFR 1508.9).
</P>
<P>(6) Environmental document (40 CFR 1508.10).
</P>
<P>(7) Environmental impact statement (EIS) (40 CFR 1508.11).
</P>
<P>(8) Federal agency (40 CFR 1508.12).
</P>
<P>(9) Finding of no significant impact (40 CFR 1508.13).
</P>
<P>(10) Human environment (40 CFR 1508.14).
</P>
<P>(11) Lead agency (40 CFR 1508.16).
</P>
<P>(12) Legislation (40 CFR 1508.17).
</P>
<P>(13) Major Federal action (40 CFR 1508.18).
</P>
<P>(14) Mitigation (40 CFR 1508.20).
</P>
<P>(15) NEPA process (40 CFR 1508.21).
</P>
<P>(16) Notice of intent (40 CFR 1508.22).
</P>
<P>(17) Proposal (40 CFR 1508.23).
</P>
<P>(18) Scope (40 CFR 1508.25).
</P>
<P>(19) Significantly (40 CFR 1508.27).
</P>
<P>(b) The following terms are defined solely for the purpose of implementing the supplemental procedures provided by this part and are not necessarily applicable to any other statutory or regulatory requirements:
</P>
<P>(1) <I>Abbreviated application</I> applies to an abbreviated new drug application and an abbreviated new animal drug application.
</P>
<P>(2) <I>Active moiety</I> means the molecule or ion, excluding those appended portions of the molecule that cause the drug to be an ester, salt (including a salt with hydrogen or coordination bonds), or other noncovalent derivative (such as a complex chelate or clathrate) of the molecule responsible for the physiological or pharmacological action of the drug substance.
</P>
<P>(3) <I>Agency</I> means the Food and Drug Administration (FDA).
</P>
<P>(4) <I>Increased use</I> of a drug or biologic product may occur if the drug will be administered at higher dosage levels, for longer duration or for different indications than were previously in effect, or if the drug is a new molecular entity. The term “use” also encompasses disposal of FDA-regulated articles by consumers.
</P>
<P>(5) <I>Responsible agency official</I> means the agency decisionmaker designated in the delegated authority for the underlying actions.
</P>
<P>(c) The following acronyms are used in this part:
</P>
<P>(1) CEQ—Council on Environmental Quality.
</P>
<P>(2) CGMP—Current good manufacturing practice.
</P>
<P>(3) EA—Environmental assessment.
</P>
<P>(4) EIS—Environmental impact statement.
</P>
<P>(5) The act—Federal Food, Drug, and Cosmetic Act.
</P>
<P>(6) FIFRA—Federal Insecticide, Fungicide, and Rodenticide Act.
</P>
<P>(7) FONSI—Finding of no significant impact.
</P>
<P>(8) GLP—Good laboratory practice.
</P>
<P>(9) GRAS—Generally recognized as safe.
</P>
<P>(10) HACCP—Hazard analysis critical control point.
</P>
<P>(11) IDE—Investigational device exemption.
</P>
<P>(12) IND—Investigational new drug application.
</P>
<P>(13) INAD—Investigational new animal drug application.
</P>
<P>(14) NADA—New animal drug application.
</P>
<P>(15) NDA—New drug application.
</P>
<P>(16) NEPA—National Environmental Policy Act of 1969.
</P>
<P>(17) OTC—Over-the-counter.
</P>
<P>(18) PDP—Product development protocol.
</P>
<P>(19) PMA—Premarket approval application.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 64 FR 399, Jan. 5, 1999; 69 FR 17291, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 25.10" NODE="21:1.0.1.1.18.1.98.3" TYPE="SECTION">
<HEAD>§ 25.10   Policies and NEPA planning.</HEAD>
<P>(a) All FDA's policies and programs will be planned, developed, and implemented to achieve the policies declared by NEPA and required by CEQ's regulations to ensure responsible stewardship of the environment for present and future generations.
</P>
<P>(b) Assessment of environmental factors continues throughout planning and is integrated with other program planning at the earliest possible time to ensure that planning and decisions reflect environmental values, to avoid delays later in the process, and to avoid potential conflicts.
</P>
<P>(c) For actions initiated by the agency, the NEPA process will begin when the agency action under consideration is first identified. For actions initiated by applicants or petitioners, NEPA planning begins when FDA receives from an applicant or petitioner an EA or a claim that a categorical exclusion applies, or when FDA personnel consult with applicants or petitioners on the NEPA-related aspects of their requested actions. FDA may issue a public call for environmental data or otherwise consult with affected individuals or groups when a contemplated action in which it is or may be involved poses potential significant environmental effects.
</P>
<P>(d) Environmental documents shall concentrate on timely and significant issues, not amass needless detail.
</P>
<P>(e) If a proposed action for which an EIS will be prepared involves possible environmental effects that are required to be considered under statutes or Executive Orders other than those referred to under “Authority” in this part, these effects shall be considered in the NEPA review, consistent with 40 CFR 1502.25 and the HHS General Administration Manual, part 30: Environmental Protection.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.18.2" TYPE="SUBPART">
<HEAD>Subpart B—Agency Actions Requiring Environmental Consideration</HEAD>


<DIV8 N="§ 25.15" NODE="21:1.0.1.1.18.2.98.1" TYPE="SECTION">
<HEAD>§ 25.15   General procedures.</HEAD>
<P>(a) All applications or petitions requesting agency action require the submission of an EA or a claim of categorical exclusion. A claim of categorical exclusion shall include a statement of compliance with the categorical exclusion criteria and shall state that to the applicant's knowledge, no extraordinary circumstances exist. Failure to submit an adequate EA for an application or petition requesting action by the agency of a type specified in § 25.20, unless the agency can determine that the action qualifies for exclusion under §§ 25.30, 25.31, 25.32, 25.33, 25.34, or 25.35 is sufficient grounds for FDA to refuse to file or approve the application or petition. An EA adequate for filing is one that addresses the relevant environmental issues. An EA adequate for approval is one that contains sufficient information to enable the agency to determine whether the proposed action may significantly affect the quality of the human environment.
</P>
<P>(b) The responsible agency officials will evaluate the information contained in the EA to determine whether it is accurate and objective, whether the proposed action may significantly affect the quality of the human environment, and whether an EIS will be prepared. If significant effects requiring the preparation of an EIS are identified, FDA will prepare an EIS for the action in accordance with the procedures in subparts D and E of this part. If significant effects requiring the preparation of an EIS are not identified, resulting in a decision not to prepare an EIS, the responsible agency official will prepare a FONSI in accordance with § 25.41.
</P>
<P>(c) Classes of actions that individually or cumulatively do not significantly affect the quality of the human environment ordinarily are excluded from the requirement to prepare an EA or an EIS. The classes of actions that qualify as categorical exclusions are set forth in §§ 25.30, 25.31, 25.32, 25.33, 25.34, or 25.35.
</P>
<P>(d) A person submitting an application or petition of a type subject to categorical exclusion under §§ 25.30, 25.31, 25.32, 25.33, 25.34, or 25.35, or proposing to dispose of an article as provided in § 25.30(d) or 25.32(h), is not required to submit an EA if the person states that the action requested qualifies for a categorical exclusion, citing the particular categorical exclusion that is claimed, and states that to the applicant's knowledge, no extraordinary circumstances exist.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 25.16" NODE="21:1.0.1.1.18.2.98.2" TYPE="SECTION">
<HEAD>§ 25.16   Public health and safety emergencies.</HEAD>
<P>There are certain regulatory actions that, because of their immediate importance to the public health or safety, may make full adherence to the procedural provisions of NEPA and CEQ's regulations impossible. For such actions, the responsible agency official shall consult with CEQ about alternative arrangements before the action is taken, or after the action is taken, if time does not permit prior consultation with CEQ.


</P>
</DIV8>


<DIV8 N="§ 25.20" NODE="21:1.0.1.1.18.2.98.3" TYPE="SECTION">
<HEAD>§ 25.20   Actions requiring preparation of an environmental assessment.</HEAD>
<P>Any proposed action of a type specified in this section normally requires at least the preparation of an EA, unless it is an action in a specific class that qualifies for exclusion under §§ 25.30, 25.31, 25.32, 25.33, 25.34, or 25.35:
</P>
<P>(a) Major recommendations or reports made to Congress on proposals for legislation in instances where the agency has primary responsibility for the subject matter involved.
</P>
<P>(b) Destruction or other disposition of articles condemned after seizure or whose distribution or use has been enjoined, unless categorically excluded in §§ 25.30(d) or 25.32(h).
</P>
<P>(c) Destruction or other disposition of articles following detention or recall at agency request, unless categorically excluded in §§ 25.30(d) or 25.32(h).
</P>
<P>(d) Disposition of FDA laboratory waste materials, unless categorically excluded in § 25.30(m).
</P>
<P>(e) Intramural and extramural research supported in whole or in part through contracts, other agreements, or grants, unless categorically excluded in § 25.30 (e) or (f).
</P>
<P>(f) Establishment by regulation of labeling requirements, a standard, or a monograph, unless categorically excluded in §§ 25.30(k) or 25.31 (a), (b), (c), (h), (i), or (j), or 25.32 (a) or (p).
</P>
<P>(g) Issuance, amendment, and enforcement of FDA regulations, or an exemption or variance from FDA regulations, unless categorically excluded in § 25.30 (h), (i), or (j), or § 25.32 (e), (g), (n), or (p).
</P>
<P>(h) Withdrawal of existing approvals of FDA-approved articles, unless categorically excluded in §§ 25.31 (d) or (k), 25.32(m), or 25.33 (g) or (h).
</P>
<P>(i) Approval of food additive petitions and color additive petitions, approval of requests for exemptions for investigational use of food additives, the granting of requests for exemption from regulation as a food additive under § 170.39 of this chapter, and allowing notifications submitted under 21 U.S.C. 348(h) to become effective, unless categorically excluded in § 25.32(b), (c), (i), (j), (k), (l), (o), (q), or (r).
</P>
<P>(j) Establishment of a tolerance for unavoidable poisonous or deleterious substances in food or in packaging materials to be used for food.
</P>
<P>(k) Establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, or establishment or amendment of a regulation for a prior-sanctioned food ingredient, as defined in §§ 170.3(l) and 181.5(a) of this chapter, unless categorically excluded in § 25.32(f), (i), (j), (k), or (r).
</P>
<P>(l) Approval of NDA's, abbreviated applications, applications for marketing approval of a biologic product, supplements to such applications, and actions on IND's, unless categorically excluded in § 25.31 (a), (b), (c), (e), or (l).
</P>
<P>(m) Approval of NADA's, abbreviated applications, supplements, actions on INAD's, and granting of requests for determination of eligibility for indexing, unless categorically excluded under § 25.33 (a), (c), (d), or (e).
</P>
<P>(n) Approval of PMA's for medical devices, notices of completion of PDP's for medical devices, authorizations to commence clinical investigation under an approved PDP, or applications for an IDE, unless categorically excluded in § 25.34.
</P>
<P>(o) Issuance of an order finding a tobacco product substantially equivalent under the Federal Food, Drug, and Cosmetic Act, or granting of a request for an exemption under 21 CFR part 1107 from the requirement of demonstrating substantial equivalence, unless categorically excluded under § 25.35.
</P>
<P>(p) Issuance of an order authorizing marketing of a new tobacco product under section 910 of the Federal Food, Drug, and Cosmetic Act or an order authorizing marketing of a modified risk tobacco product under section 911 of the Federal Food, Drug, and Cosmetic Act, unless categorically excluded under § 25.35.
</P>
<P>(q) Establishment, amendment, or revocation of an import tolerance in accordance with subpart C of part 510 of this chapter.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 65 FR 30355, May 11, 2000; 72 FR 69118, Dec. 6, 2007; 80 FR 57535, Sept. 24, 2015; 81 FR 55047, Aug. 17, 2016; 86 FR 52410, Sept. 21, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 25.21" NODE="21:1.0.1.1.18.2.98.4" TYPE="SECTION">
<HEAD>§ 25.21   Extraordinary circumstances.</HEAD>
<P>As required under 40 CFR 1508.4, FDA will require at least an EA for any specific action that ordinarily would be excluded if extraordinary circumstances indicate that the specific proposed action may significantly affect the quality of the human environment (see 40 CFR 1508.27 for examples of significant impacts). Examples of such extraordinary circumstances include:
</P>
<P>(a) Actions for which available data establish that, at the expected level of exposure, there is the potential for serious harm to the environment; and
</P>
<P>(b) Actions that adversely affect a species or the critical habitat of a species determined under the Endangered Species Act or the Convention on International Trade in Endangered Species of Wild Flora and Fauna to be endangered or threatened or wild flora or fauna that are entitled to special protection under some other Federal law.


</P>
</DIV8>


<DIV8 N="§ 25.22" NODE="21:1.0.1.1.18.2.98.5" TYPE="SECTION">
<HEAD>§ 25.22   Actions requiring the preparation of an environmental impact statement.</HEAD>
<P>(a) There are no categories of agency actions that routinely significantly affect the quality of the human environment and that therefore ordinarily require the preparation of an EIS.
</P>
<P>(b) EIS's are prepared for agency actions when evaluation of data or information in an EA or otherwise available to the agency leads to a finding by the responsible agency official that a proposed action may significantly affect the quality of the human environment.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.18.3" TYPE="SUBPART">
<HEAD>Subpart C—Categorical Exclusions</HEAD>


<DIV8 N="§ 25.30" NODE="21:1.0.1.1.18.3.98.1" TYPE="SECTION">
<HEAD>§ 25.30   General.</HEAD>
<P>The classes of actions listed in this section and §§ 25.31 through 25.35 are categorically excluded and, therefore, ordinarily do not require the preparation of an EA or an EIS:
</P>
<P>(a) Routine administrative and management activities, including inspections, and issuance of field compliance programs, program circulars, or field investigative assignments.
</P>
<P>(b) Recommendation for an enforcement action to be initiated in a Federal court.
</P>
<P>(c) Agency requests for initiation of recalls.
</P>
<P>(d) Destruction or disposition of any FDA-regulated article condemned after seizure or the distribution or use of which has been enjoined or following detention or recall at agency request if the method of destruction or disposition of the article, including packaging material, is in compliance with all Federal, State, and local requirements.
</P>
<P>(e) Extramural contracts, other agreements, or grants for statistical and epidemiological studies, surveys and inventories, literature searches, and report and manual preparation, or any other studies that will not result in the production or distribution of any substance and, therefore, will not result in the introduction of any substance into the environment.
</P>
<P>(f) Extramural contracts, other agreements, and grants for research for such purposes as to develop analytical methods or other test methodologies.
</P>
<P>(g) Activities of voluntary Federal-State cooperative programs, including issuance of model regulations proposed for State adoption. 
</P>
<P>(h) Issuance, amendment, or revocation of procedural or administrative regulations and guidance documents, including procedures for submission of applications for product development, testing and investigational use, and approval. 
</P>
<P>(i) Corrections and technical changes in regulations.
</P>
<P>(j) Issuance of CGMP regulations, HACCP regulations, establishment standards, emergency permit control regulations, GLP regulations, and issuance or denial of permits, exemptions, variances, or stays under these regulations.
</P>
<P>(k) Establishment or repeal by regulation of labeling requirements for marketed articles if there will be no increase in the existing levels of use or change in the intended uses of the product or its substitutes.
</P>
<P>(l) Routine maintenance and minor construction activities such as:
</P>
<P>(1) Repair to or replacement of equipment or structural components (e.g., door, roof, or window) of facilities controlled by FDA;
</P>
<P>(2) Lease extensions, renewals, or succeeding leases;
</P>
<P>(3) Construction or lease construction of 10,000 square feet or less of occupiable space;
</P>
<P>(4) Relocation of employees into existing owned or currently leased space;
</P>
<P>(5) Acquisition of 20,000 square feet or less of occupiable space in a structure that was substantially completed before the issuance of solicitation for offers; and
</P>
<P>(6) Acquisition of between 20,000 square feet and 40,000 square feet of occupiable space if it constitutes less than 40 percent of the occupiable space in a structure that was substantially completed before the solicitation for offers.
</P>
<P>(m) Disposal of low-level radioactive waste materials (as defined in the Nuclear Regulatory Commission regulations at 10 CFR 61.2) and chemical waste materials generated in the laboratories serviced by the contracts administered by FDA, if the waste is disposed of in compliance with all applicable Federal, State, and local requirements.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 65 FR 56479, Sept. 19, 2000; 80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 25.31" NODE="21:1.0.1.1.18.3.98.2" TYPE="SECTION">
<HEAD>§ 25.31   Human drugs and biologics.</HEAD>
<P>The classes of actions listed in this section are categorically excluded and, therefore, ordinarily do not require the preparation of an EA or an EIS:
</P>
<P>(a) Action on an NDA, abbreviated application, application for marketing approval of a biologic product, or a supplement to such applications, or action on an OTC monograph, if the action does not increase the use of the active moiety.
</P>
<P>(b) Action on an NDA, abbreviated application, or a supplement to such applications, or action on an OTC monograph, if the action increases the use of the active moiety, but the estimated concentration of the substance at the point of entry into the aquatic environment will be below 1 part per billion.
</P>
<P>(c) Action on an NDA, abbreviated application, application for marketing approval of a biologic product, or a supplement to such applications, or action on an OTC monograph, for substances that occur naturally in the environment when the action does not alter significantly the concentration or distribution of the substance, its metabolites, or degradation products in the environment.
</P>
<P>(d) Withdrawal of approval of an NDA or an abbreviated application.
</P>
<P>(e) Action on an IND.
</P>
<P>(f) Testing and release by the Food and Drug Administration of lots or batches of a licensed biologic product.
</P>
<P>(g) Establishment of bioequivalence requirements for a human drug or a comparability determination for a biologic product subject to licensing.
</P>
<P>(h) Issuance, revocation, or amendment of a standard for a biologic product.
</P>
<P>(i) Revocation of a license for a biologic product.
</P>
<P>(j) Action on an application for marketing approval for marketing of a biologic product for transfusable human blood or blood components and plasma.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 63 FR 26697, May 13, 1998; 64 FR 399, Jan. 5, 1999; 70 FR 14980, Mar. 24, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 25.32" NODE="21:1.0.1.1.18.3.98.3" TYPE="SECTION">
<HEAD>§ 25.32   Foods, food additives, and color additives.</HEAD>
<P>The classes of actions listed in this section are categorically excluded and, therefore, ordinarily do not require the preparation of an EA or an EIS:
</P>
<P>(a) Issuance, amendment, or repeal of a food standard.
</P>
<P>(b) Action on a request for exemption for investigational use of a food additive if the food additive to be shipped under the request is intended to be used for clinical studies or research.
</P>
<P>(c) Approval of a color additive petition to change a provisionally listed color additive to permanent listing for use in food, drugs, devices, or cosmetics.
</P>
<P>(d) Testing and certification of batches of a color additive.
</P>
<P>(e) Issuance of an interim food additive regulation.
</P>
<P>(f) Establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, and establishment or amendment of a regulation for a prior-sanctioned food ingredient, as defined in §§ 170.3(l) and 181.5(a) of this chapter, if the substance or food ingredient is already marketed in the United States for the proposed use.
</P>
<P>(g) Issuance and enforcement of regulations relating to the control of communicable diseases or to interstate conveyance sanitation under parts 1240 and 1250 of this chapter.
</P>
<P>(h) Approval of a request for diversion of adulterated or misbranded food for humans or animals to use as animal feeds.
</P>
<P>(i) Approval of a food additive petition, establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, the granting of a request for exemption from regulation as a food additive under § 170.39 of this chapter, or allowing a notification submitted under 21 U.S.C. 348(h) to become effective, when the substance is present in finished food-packaging material at not greater than 5 percent-by-weight and is expected to remain with finished food-packaging material through use by consumers or when the substance is a component of a coating of a finished food-packaging material.
</P>
<P>(j) Approval of a food additive petition, establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, the granting of a request for exemption from regulation as a food additive under § 170.39 of this chapter, or allowing a notification submitted under 21 U.S.C. 348(h) to become effective, when the substance is to be used as a component of a food-contact surface of permanent or semipermanent equipment or of another food-contact article intended for repeated use.
</P>
<P>(k) Approval of a food additive petition or color additive petition, establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, or allowing a notification submitted under 21 U.S.C. 348(h) to become effective, for substances added directly to food that are intended to remain in food through ingestion by consumers and that are not intended to replace macronutrients in food.
</P>
<P>(l) Approval of a petition for color additives used in contact lenses, sutures, filaments used as supporting haptics in intraocular lenses, bone cement, and in other FDA-regulated products having similarly low levels of use.
</P>
<P>(m) Action to prohibit or otherwise restrict or reduce the use of a substance in food, food packaging, or cosmetics.
</P>
<P>(n) Issuance, amendment, or revocation of a regulation pertaining to infant formulas.
</P>
<P>(o) Approval of a food additive petition for the intended expression product(s) present in food derived from new plant varieties.
</P>
<P>(p) Issuance, amendment, or revocation of a regulation in response to a reference amount petition as described in § 101.12(h) of this chapter, a nutrient content claim petition as described in § 101.69 of this chapter, a health claim petition as described in § 101.70 of this chapter, or a petition pertaining to the label declaration of ingredients as described in § 10.30 of this chapter.
</P>
<P>(q) Approval of a food additive petition, the granting of a request for exemption from regulation as a food additive under § 170.39 of this chapter, or allowing a notification submitted under 21 U.S.C. 348(h) to become effective for a substance registered by the Environmental Protection Agency under FIFRA for the same use requested in the petition, request for exemption, or notification.
</P>
<P>(r) Approval of a food additive petition or color additive petition, establishment or amendment of a regulation for a food substance as GRAS under the conditions of its intended use for humans or animals under parts 182, 184, 186, 582, or 584 of this chapter, or allowing a notification submitted under 21 U.S.C. 348(h) to become effective for a substance that occurs naturally in the environment, when the action does not alter significantly the concentration or distribution of the substance, its metabolites, or degradation products in the environment.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 65 FR 30355, May 11, 2000; 76 FR 59248, Sept. 26, 2011; 81 FR 55047, Aug. 17, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 25.33" NODE="21:1.0.1.1.18.3.98.4" TYPE="SECTION">
<HEAD>§ 25.33   Animal drugs.</HEAD>
<P>The classes of actions listed in this section are categorically excluded and, therefore, ordinarily do not require the preparation of an EA or an EIS:
</P>
<P>(a) Action on an NADA, abbreviated application, request for determination of eligibility for indexing, a supplement to such applications, or a modification of an index listing, if the action does not increase the use of the drug. Actions to which this categorical exclusion applies may include:
</P>
<P>(1) An animal drug to be marketed under the same conditions of approval as a previously approved animal drug;
</P>
<P>(2) A combination of previously approved animal drugs;
</P>
<P>(3) A new premix or other formulation of a previously approved animal drug;
</P>
<P>(4) Changes specified in § 514.8(b)(3), (b)(4), or (c)(3) of this chapter;
</P>
<P>(5) A change of sponsor; or
</P>
<P>(6) A previously approved animal drug to be contained in medicated feed blocks under § 510.455 of this chapter or as a liquid feed supplement under § 558.5 of this chapter.
</P>
<P>(b) [Reserved]
</P>
<P>(c) Action on an NADA, abbreviated application, request for determination of eligibility for indexing, a supplement to such applications, or a modification of an index listing, for substances that occur naturally in the environment when the action does not alter significantly the concentration or distribution of the substance, its metabolites, or degradation products in the environment.
</P>
<P>(d) Action on an NADA, abbreviated application, request for determination of eligibility for indexing, a supplement to such applications, or a modification of an index listing, for:
</P>
<P>(1) Drugs intended for use in nonfood animals;
</P>
<P>(2) Anesthetics, both local and general, that are individually administered;
</P>
<P>(3) Nonsystemic topical and ophthalmic animal drugs;
</P>
<P>(4) Drugs for minor species, including wildlife and endangered species, when the drug has been previously approved for use in another or the same species where similar animal management practices are used; and
</P>
<P>(5) Drugs intended for use under prescription or veterinarian's order for therapeutic use in terrestrial species.
</P>
<P>(e) Action on an INAD.
</P>
<P>(f) Action on an application submitted under section 512(m) of the act.
</P>
<P>(g) Withdrawal of approval of an NADA or an abbreviated NADA or removal of a new animal drug from the index.
</P>
<P>(h) Withdrawal of approval of a food additive petition that reduces or eliminates animal feed uses of a food additive. 
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 71 FR 74782, Dec. 13, 2006; 72 FR 69119, Dec. 6, 2007; 85 FR 72907, Nov. 16, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 25.34" NODE="21:1.0.1.1.18.3.98.5" TYPE="SECTION">
<HEAD>§ 25.34   Devices and electronic products.</HEAD>
<P>The classes of actions listed in this section are categorically excluded and, therefore, ordinarily do not require the preparation of an EA or an EIS:
</P>
<P>(a) Action on a device premarket notification submission under subpart E of part 807 of this chapter.
</P>
<P>(b) Classification or reclassification of a device under part 860 of this chapter, including the establishment of special controls, if the action will not result in increases in the existing levels of use of the device or changes in the intended use of the device or its substitutes.
</P>
<P>(c) Issuance, amendment, or repeal of a standard for a class II medical device or an electronic product, and issuance of exemptions or variances from such a standard.
</P>
<P>(d) Approval of a PMA or a notice of completion of a PDP or amended or supplemental applications or notices for a class III medical device if the device is of the same type and for the same use as a previously approved device.
</P>
<P>(e) Changes in the PMA or a notice of completion of a PDP for a class III medical device that do not require submission of an amended or supplemental application or notice. 
</P>
<P>(f) Issuance of a restricted device regulation if it will not result in increases in the existing levels of use or changes in the intended uses of the product or its substitutes.
</P>
<P>(g) Action on an application for an IDE or an authorization to commence a clinical investigation under an approved PDP.
</P>
<P>(h) Issuance of a regulation exempting from preemption a requirement of a State or political subdivision concerning a device, or a denial of an application for such exemption.
</P>
<P>(i) Approval of humanitarian device exemption under subpart H of part 814 of this chapter.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 70 FR 69277, Nov. 15, 2005]


</CITA>
</DIV8>


<DIV8 N="§ 25.35" NODE="21:1.0.1.1.18.3.98.6" TYPE="SECTION">
<HEAD>§ 25.35   Tobacco product applications.</HEAD>
<P>The classes of actions listed in this section are categorically excluded and, therefore, normally do not require the preparation of an EA or an EIS:
</P>
<P>(a) Issuance of an order finding a tobacco product substantially equivalent under section 910(a)(2)(B) of the Federal Food, Drug, and Cosmetic Act;
</P>
<P>(b) Issuance of an order finding a tobacco product not substantially equivalent under section 910(a) of the Federal Food, Drug, and Cosmetic Act, denial of a request for an exemption under 21 CFR part 1107 from the requirement of demonstrating substantial equivalence, issuance of an order under section 910(c) of the Federal Food, Drug, and Cosmetic Act that a new tobacco product may not be introduced or delivered for introduction into interstate commerce, or issuance of an order under section 911 of the Federal Food, Drug, and Cosmetic Act that a modified risk tobacco product may not be introduced or delivered for introduction into interstate commerce;
</P>
<P>(c) Rescission or temporary suspension of an order authorizing the marketing of a new tobacco product under section 910 of the Federal Food, Drug, and Cosmetic Act;
</P>
<P>(d) Rescission of an order authorizing the marketing of a modified risk tobacco product under section 911 of the Federal Food, Drug, and Cosmetic Act; and
</P>
<P>(e) Rescission of an order granting an exemption request under § 1107.1 of this chapter.
</P>
<CITA TYPE="N">[80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.18.4" TYPE="SUBPART">
<HEAD>Subpart D—Preparation of Environmental Documents</HEAD>


<DIV8 N="§ 25.40" NODE="21:1.0.1.1.18.4.98.1" TYPE="SECTION">
<HEAD>§ 25.40   Environmental assessments.</HEAD>
<P>(a) As defined by CEQ in 40 CFR 1508.9, an EA is a concise public document that serves to provide sufficient evidence and analysis for an agency to determine whether to prepare an EIS or a FONSI. The EA shall include brief discussions of the need for the proposal, of alternatives as required by section 102(2)(E) of NEPA, of the environmental impacts of the proposed action and alternatives, and a listing of agencies and persons consulted. An EA shall be prepared for each action not categorically excluded in § 25.30, § 25.31, § 25.32, § 25.33, or § 25.34, or § 25.35. The EA shall focus on relevant environmental issues relating to the use and disposal from use of FDA-regulated articles and shall be a concise, objective, and well-balanced document that allows the public to understand the agency's decision. If potentially adverse environmental impacts are identified for an action or a group of related actions, the EA shall discuss any reasonable alternative course of action that offers less environmental risk or that is environmentally preferable to the proposed action. The use of a scientifically justified tiered testing approach, in which testing may be stopped when the results suggest that no significant impact will occur, is an acceptable approach.
</P>
<P>(b) Generally, FDA requires an applicant to prepare an EA and make necessary corrections to it. Ultimately, FDA is responsible for the scope and content of EA's and may include additional information in environmental documents when warranted.
</P>
<P>(c) Information concerning the nature and scope of information that an applicant or petitioner shall submit in an EA may be obtained from the center or other office of the agency having responsibility for the action that is the subject of the environmental evaluation. Applicants and petitioners are encouraged to submit proposed protocols for environmental studies for technical review by agency staff. Applicants and petitioners also are encouraged to consult applicable FDA EA guidance documents, which provide additional advice on how to comply with FDA regulations.
</P>
<P>(d) Consistent with 40 CFR 1500.4(j) and 1502.21, EA's may incorporate by reference information presented in other documents that are available to FDA and to the public. 
</P>
<P>(e) The agency evaluates the information contained in an EA and any public input to determine whether it is accurate and objective, whether the proposed action may significantly affect the quality of the human environment, and whether an EIS or a FONSI will be prepared. The responsible agency official examines the environmental risks of the proposed action and the alternative courses of action, selects a course of action, and ensures that any necessary mitigating measures are implemented as a condition for approving the selected course of action.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 69 FR 17291, Apr. 2, 2004; 80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 25.41" NODE="21:1.0.1.1.18.4.98.2" TYPE="SECTION">
<HEAD>§ 25.41   Findings of no significant impact.</HEAD>
<P>(a) As defined by the CEQ regulations (40 CFR 1508.13), a FONSI is a document prepared by a Federal agency stating briefly why an action, not otherwise excluded, will not significantly affect the human environment and for which, therefore, an EIS will not be prepared. A FONSI includes the EA or a summary of it and a reference to any other related environmental documents.
</P>
<P>(b) The agency official(s) responsible for approving the FONSI will sign the document, thereby establishing that the official(s) approve(s) the conclusion not to prepare an EIS for the action under consideration. 


</P>
</DIV8>


<DIV8 N="§ 25.42" NODE="21:1.0.1.1.18.4.98.3" TYPE="SECTION">
<HEAD>§ 25.42   Environmental impact statements.</HEAD>
<P>(a) As defined by CEQ regulations (40 CFR 1508.11) and section 102(2)(C) of NEPA, an EIS should be a clear, concise, and detailed written statement describing:
</P>
<P>(1) The environmental impacts of a proposed action;
</P>
<P>(2) Any adverse effects that cannot be avoided if the action is implemented;
</P>
<P>(3) Alternatives to the action; 
</P>
<P>(4) The relationship between local short-term uses of the environment and the maintenance and enhancement of long-term productivity; and
</P>
<P>(5) Any irreversible and irretrievable commitments of resources that would be involved in the proposed action should it be implemented.
</P>
<P>(b) The CEQ regulations (40 CFR 1501.7 and part 1502) describe the process for determining the scope of an EIS and provide detailed requirements for the preparation of draft and final EIS's. CEQ format and procedures for preparing EIS shall be followed.
</P>
<P>(c) Under the conditions prescribed in 40 CFR 1502.9, the agency will prepare a supplement for a draft or final EIS and introduce the supplement into the administrative record. 


</P>
</DIV8>


<DIV8 N="§ 25.43" NODE="21:1.0.1.1.18.4.98.4" TYPE="SECTION">
<HEAD>§ 25.43   Records of decision.</HEAD>
<P>(a) In cases requiring environmental impact statements, at the time of its decision, the agency shall prepare a concise public record of decision.
</P>
<P>(b) The record of decision shall:
</P>
<P>(1) State what the decision was;
</P>
<P>(2) Identify and discuss alternatives considered by the agency in reaching its decision;
</P>
<P>(3) State whether all practicable means to avoid or minimize environmental harm have been adopted, and if not, why not; and
</P>
<P>(4) Summarize the program for monitoring and enforcing the practicable means adopted to avoid or minimize the environmental harm. 


</P>
</DIV8>


<DIV8 N="§ 25.44" NODE="21:1.0.1.1.18.4.98.5" TYPE="SECTION">
<HEAD>§ 25.44   Lead and cooperating agencies.</HEAD>
<P>For actions requiring the preparation of an EIS, FDA and other affected Federal agencies will agree which will be the lead agency and which will be the cooperating agencies. The responsibilities of lead agencies and cooperating agencies are described in the CEQ regulations (40 CFR 1501.5 and 1501.6, respectively). If an action affects more than one center within FDA, the Commissioner of Food and Drugs will designate one of these units to be responsible for coordinating the preparation of any required environmental documentation. 


</P>
</DIV8>


<DIV8 N="§ 25.45" NODE="21:1.0.1.1.18.4.98.6" TYPE="SECTION">
<HEAD>§ 25.45   Responsible agency official.</HEAD>
<P>(a) The responsible agency official prepares the environmental documents or ensures that they are prepared.
</P>
<P>(b) The responsible agency official will weigh any environmental impacts of each alternative course of action, including possible mitigation measures, and will balance environmental impacts with the agency's objectives in choosing an appropriate course of action. The weighing of any environmental impacts of alternatives in selecting a final course of action will be reflected in the agency's record of formal decisionmaking as required by 40 CFR 1505.2. 
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 69 FR 17291, Apr. 2, 2004]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.18.5" TYPE="SUBPART">
<HEAD>Subpart E—Public Participation and Notification of Environmental Documents</HEAD>


<DIV8 N="§ 25.50" NODE="21:1.0.1.1.18.5.98.1" TYPE="SECTION">
<HEAD>§ 25.50   General information.</HEAD>
<P>(a) To the extent actions are not protected from disclosure by existing law applicable to the agency's operation, FDA will involve the public in preparing and implementing its NEPA procedures and will provide public notice of NEPA-related hearings, public meetings, and the availability of environmental documents.
</P>
<P>(b) Many FDA actions involving investigations, review, and approval or market authorization of applications, and premarket notifications for human drugs, animal drugs, biologic products, devices, and tobacco products are protected from disclosure under the Trade Secret Act, 18 U.S.C. 1905, and section 301(j) of the Federal Food, Drug, and Cosmetic Act. These actions are also protected from disclosure under FDA's regulations including part 20, §§ 312.130(a), 314.430(b), 514.11(b), 514.12(a), 601.50(a), 601.51(a), 807.95(b), 812.38(a), and 814.9(b) of this chapter. Even the existence of applications for human drugs, animal drugs, biologic products, devices, and tobacco products is protected from disclosure under these regulations. Therefore, unless the existence of applications for human drugs, animal drugs, biologic products, tobacco products, or premarket notification for devices has been made publicly available, the release of the environmental document before approval or authorization of human drugs, animal drugs, biologic products, devices and tobacco products is inconsistent with statutory requirements imposed on FDA. Appropriate environmental documents, comments, and responses will be included in the administrative record to the extent allowed by applicable laws.
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 25.51" NODE="21:1.0.1.1.18.5.98.2" TYPE="SECTION">
<HEAD>§ 25.51   Environmental assessments and findings of no significant impact.</HEAD>
<P>(a) Data and information that are protected from disclosure by 18 U.S.C. 1905 or 21 U.S.C. 331(j) or 360j(c) shall not be included in the portion of environmental documents that is made public. When such data and information are pertinent to the environmental review of a proposed action, an applicant or petitioner shall submit such data and information separately in a confidential section and shall summarize the confidential data and information in the EA to the extent possible.
</P>
<P>(b) FONSI's and EA's will be available to the public in accordance with 40 CFR 1506.6 as follows:
</P>
<P>(1) When the proposed action is the subject of a notice of proposed rulemaking or a notice of filing published in the <E T="04">Federal Register,</E> the notice shall state that no EIS is necessary and that the FONSI and the EA are available for public inspection at FDA's Dockets Management Staff. If the responsible agency official is unable to complete environmental consideration of the proposed action before a notice of filing of a food or color additive petition is required to be published under the act, and if the subsequent environmental analysis leads to the conclusion that no EIS is necessary, the final regulation rather than the notice of filing shall state that no EIS is necessary and that the FONSI and the EA are available upon request and filed in FDA's Dockets Management Staff.
</P>
<P>(2) For actions for which notice is not published in the <E T="04">Federal Register,</E> the FONSI and the EA shall be made available to the public upon request according to the procedures in 40 CFR 1506.6.
</P>
<P>(3) For a limited number of actions, the agency may make the FONSI and EA available for public review (including review by State and areawide information clearinghouses) for 30 days before the agency makes its final determination whether to prepare an EIS and before the action may begin, as described in 40 CFR 1501.4(e). This procedure will be followed when the proposed action is, or is closely similar to, one that normally requires an EIS or when the proposed action is one without precedent. 


</P>
</DIV8>


<DIV8 N="§ 25.52" NODE="21:1.0.1.1.18.5.98.3" TYPE="SECTION">
<HEAD>§ 25.52   Environmental impact statements.</HEAD>
<P>(a) If FDA determines that an EIS is necessary for an action involving investigations, approvals, or market authorizations for drugs, animal drugs, biologic products, devices, or tobacco products, an EIS will be prepared but will become available only at the time of the approval or market authorization of the product. The EIS will in all other respects conform to the requirements for EIS's as specified in 40 CFR part 1502 and 1506.6(f).
</P>
<P>(b) Comments on the EIS may be submitted after the approval or market authorization of the drug, animal drug, biologic product, device, or tobacco product. Those comments can form the basis for the Agency to consider beginning an action to withdraw the approval or market authorization of applications for a drug, animal drug, biologic product, or tobacco product, or to withdraw premarket notifications or premarket approval applications for devices.
</P>
<P>(c) In those cases where the existence of applications and premarket notifications for drugs, animal drugs, biologic products, devices, or tobacco products has already been disclosed before the Agency approves the action, the Agency will ensure appropriate public involvement consistent with 40 CFR 1506.6 and part 1503 in preparing and implementing the NEPA procedures related to preparing EISs while following its own disclosure requirements including those listed in part 20 and §§ 312.130(b), 314.430(d), 514.11(d), 514.12(b), 601.51(d), 807.95(e), 812.38(b), and 814.9(d) of this chapter.
</P>
<P>(d) Draft and final EIS's, comments, and responses will be included in the administrative record and will be available from the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. 
</P>
<CITA TYPE="N">[62 FR 40592, July 29, 1997, as amended at 68 FR 24879, May 9, 2003; 80 FR 57535, Sept. 24, 2015]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.18.6" TYPE="SUBPART">
<HEAD>Subpart F—Other Requirements</HEAD>


<DIV8 N="§ 25.60" NODE="21:1.0.1.1.18.6.98.1" TYPE="SECTION">
<HEAD>§ 25.60   Environmental effects abroad of major agency actions.</HEAD>
<P>(a) In accordance with Executive Order 12114, “Environmental Effects Abroad of Major Federal Actions” of January 4, 1979 (44 FR 1957, January 9, 1979), the responsible agency official, in analyzing actions under his or her program, shall consider the environmental effects abroad, including whether the actions involve:
</P>
<P>(1) Potential environmental effects on the global commons and areas outside the jurisdiction of any nation, e.g., oceans and the upper atmosphere.
</P>
<P>(2) Potential environmental effects on a foreign nation not participating with or otherwise involved in an FDA activity.
</P>
<P>(3) The export of products (or emissions) that in the United States are prohibited or strictly regulated because their effects on the environment create a serious public health risk.
</P>
<P>(4) Potential environmental effects on natural and ecological resources of global importance designated under the Executive Order.
</P>
<P>(b) Before deciding on any action falling into the categories specified in paragraph (a) of this section, the responsible agency official shall determine, in accordance with section 2-3 of the Executive Order, whether such actions may have a significant environmental effect abroad.
</P>
<P>(c) If the responsible agency official determines that an action may have a significant environmental effect abroad, the responsible agency official shall determine, in accordance with section 2-4 (a) and (b) of the Executive Order, whether the subject action calls for:
</P>
<P>(1) An EIS;
</P>
<P>(2) A bilateral or multilateral environmental study; or
</P>
<P>(3) A concise environmental review.
</P>
<P>(d) In preparing environmental documents under this subpart, the responsible official shall:
</P>
<P>(1) Determine, as provided in section 2-5 of the Executive Order, whether proposed actions are subject to the exemptions, exclusions, and modification in contents, timing, and availability of documents.
</P>
<P>(2) Coordinate all communications with foreign governments concerning environmental agreements and other arrangements in implementing the Executive Order. 






</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="50" NODE="21:1.0.1.1.19" TYPE="PART">
<HEAD>PART 50—PROTECTION OF HUMAN SUBJECTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 343, 346, 346a, 348, 350a, 350b, 352, 353, 355, 360, 360c-360f, 360h-360j, 371, 379e, 381; 42 U.S.C. 216, 241, 262.






</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>45 FR 36390, May 30, 1980, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.19.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 50.1" NODE="21:1.0.1.1.19.1.98.1" TYPE="SECTION">
<HEAD>§ 50.1   Scope.</HEAD>
<P>(a) This part applies to all clinical investigations regulated by the Food and Drug Administration under sections 505(i) and 520(g) of the Federal Food, Drug, and Cosmetic Act, as well as clinical investigations that support applications for research or marketing permits for products regulated by the Food and Drug Administration, including foods, including dietary supplements, that bear a nutrient content claim or a health claim, infant formulas, food and color additives, drugs for human use, medical devices for human use, biological products for human use, and electronic products. Additional specific obligations and commitments of, and standards of conduct for, persons who sponsor or monitor clinical investigations involving particular test articles may also be found in other parts (e.g., parts 312 and 812). Compliance with these parts is intended to protect the rights and safety of subjects involved in investigations filed with the Food and Drug Administration pursuant to sections 403, 406, 409, 412, 413, 502, 503, 505, 510, 513-516, 518-520, 721, and 801 of the Federal Food, Drug, and Cosmetic Act and sections 351 and 354-360F of the Public Health Service Act.
</P>
<P>(b) References in this part to regulatory sections of the Code of Federal Regulations are to chapter I of title 21, unless otherwise noted.
</P>
<CITA TYPE="N">[45 FR 36390, May 30, 1980; 46 FR 8979, Jan. 27, 1981, as amended at 63 FR 26697, May 13, 1998; 64 FR 399, Jan. 5, 1999; 66 FR 20597, Apr. 24, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 50.3" NODE="21:1.0.1.1.19.1.98.2" TYPE="SECTION">
<HEAD>§ 50.3   Definitions.</HEAD>
<P>As used in this part:
</P>
<P>(a) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act, as amended (secs. 201-902, 52 Stat. 1040 <I>et seq.</I> as amended (21 U.S.C. 321-392)).
</P>
<P>(b) <I>Application for research or marketing permit</I> includes:
</P>
<P>(1) A color additive petition, described in part 71.
</P>
<P>(2) A food additive petition, described in parts 171 and 571.
</P>
<P>(3) Data and information about a substance submitted as part of the procedures for establishing that the substance is generally recognized as safe for use that results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food, described in §§ 170.30 and 570.30.
</P>
<P>(4) Data and information about a food additive submitted as part of the procedures for food additives permitted to be used on an interim basis pending additional study, described in § 180.1.
</P>
<P>(5) Data and information about a substance submitted as part of the procedures for establishing a tolerance for unavoidable contaminants in food and food-packaging materials, described in section 406 of the act.
</P>
<P>(6) An investigational new drug application, described in part 312 of this chapter.
</P>
<P>(7) A new drug application, described in part 314.
</P>
<P>(8) Data and information about the bioavailability or bioequivalence of drugs for human use submitted as part of the procedures for issuing, amending, or repealing a bioequivalence requirement, described in part 320.
</P>
<P>(9) Data and information about an over-the-counter drug for human use submitted as part of the procedures for classifying these drugs as generally recognized as safe and effective and not misbranded, described in part 330.
</P>
<P>(10) Data and information about a prescription drug for human use submitted as part of the procedures for classifying these drugs as generally recognized as safe and effective and not misbranded, described in this chapter.
</P>
<P>(11) [Reserved]
</P>
<P>(12) An application for a biologics license, described in part 601 of this chapter.
</P>
<P>(13) Data and information about a biological product submitted as part of the procedures for determining that licensed biological products are safe and effective and not misbranded, described in part 601.
</P>
<P>(14) Data and information about an in vitro diagnostic product submitted as part of the procedures for establishing, amending, or repealing a standard for these products, described in part 809.
</P>
<P>(15) An <I>Application for an Investigational Device Exemption,</I> described in part 812.
</P>
<P>(16) Data and information about a medical device submitted as part of the procedures for classifying these devices, described in section 513.
</P>
<P>(17) Data and information about a medical device submitted as part of the procedures for establishing, amending, or repealing a standard for these devices, described in section 514.
</P>
<P>(18) An application for premarket approval of a medical device, described in section 515.
</P>
<P>(19) A product development protocol for a medical device, described in section 515.
</P>
<P>(20) Data and information about an electronic product submitted as part of the procedures for establishing, amending, or repealing a standard for these products, described in section 358 of the Public Health Service Act.
</P>
<P>(21) Data and information about an electronic product submitted as part of the procedures for obtaining a variance from any electronic product performance standard, as described in § 1010.4.
</P>
<P>(22) Data and information about an electronic product submitted as part of the procedures for granting, amending, or extending an exemption from a radiation safety performance standard, as described in § 1010.5.
</P>
<P>(23) Data and information about a clinical study of an infant formula when submitted as part of an infant formula notification under section 412(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(24) Data and information submitted in a petition for a nutrient content claim, described in § 101.69 of this chapter, or for a health claim, described in § 101.70 of this chapter.
</P>
<P>(25) Data and information from investigations involving children submitted in a new dietary ingredient notification, described in § 190.6 of this chapter.
</P>
<P>(c) <I>Clinical investigation</I> means any experiment that involves a test article and one or more human subjects and that either is subject to requirements for prior submission to the Food and Drug Administration under section 505(i) or 520(g) of the act, or is not subject to requirements for prior submission to the Food and Drug Administration under these sections of the act, but the results of which are intended to be submitted later to, or held for inspection by, the Food and Drug Administration as part of an application for a research or marketing permit. The term does not include experiments that are subject to the provisions of part 58 of this chapter, regarding nonclinical laboratory studies.
</P>
<P>(d) <I>Investigator</I> means an individual who actually conducts a clinical investigation, i.e., under whose immediate direction the test article is administered or dispensed to, or used involving, a subject, or, in the event of an investigation conducted by a team of individuals, is the responsible leader of that team.
</P>
<P>(e) <I>Sponsor</I> means a person who initiates a clinical investigation, but who does not actually conduct the investigation, i.e., the test article is administered or dispensed to or used involving, a subject under the immediate direction of another individual. A person other than an individual (e.g., corporation or agency) that uses one or more of its own employees to conduct a clinical investigation it has initiated is considered to be a sponsor (not a sponsor-investigator), and the employees are considered to be investigators.
</P>
<P>(f) <I>Sponsor-investigator</I> means an individual who both initiates and actually conducts, alone or with others, a clinical investigation, i.e., under whose immediate direction the test article is administered or dispensed to, or used involving, a subject. The term does not include any person other than an individual, e.g., corporation or agency.
</P>
<P>(g) <I>Human subject</I> means an individual who is or becomes a participant in research, either as a recipient of the test article or as a control. A subject may be either a healthy human or a patient.
</P>
<P>(h) <I>Institution</I> means any public or private entity or agency (including Federal, State, and other agencies). The word <I>facility</I> as used in section 520(g) of the act is deemed to be synonymous with the term <I>institution</I> for purposes of this part.
</P>
<P>(i) <I>Institutional review board</I> (IRB) means any board, committee, or other group formally designated by an institution to review biomedical research involving humans as subjects, to approve the initiation of and conduct periodic review of such research. The term has the same meaning as the phrase <I>institutional review committee</I> as used in section 520(g) of the act.
</P>
<P>(j) <I>Test article</I> means any drug (including a biological product for human use), medical device for human use, human food additive, color additive, electronic product, or any other article subject to regulation under the act or under sections 351 and 354-360F of the Public Health Service Act (42 U.S.C. 262 and 263b-263n).
</P>
<P>(k) <I>Minimal risk</I> means that the probability and magnitude of harm or discomfort anticipated in the research are not greater in and of themselves than those ordinarily encountered in daily life or during the performance of routine physical or psychological examinations or tests.
</P>
<P>(l) <I>Legally authorized representative</I> means an individual or judicial or other body authorized under applicable law to consent on behalf of a prospective subject to the subject's particpation in the procedure(s) involved in the research.
</P>
<P>(m) <I>Family member</I> means any one of the following legally competent persons: Spouse; parents; children (including adopted children); brothers, sisters, and spouses of brothers and sisters; and any individual related by blood or affinity whose close association with the subject is the equivalent of a family relationship.
</P>
<P>(n) <I>Assent</I> means a child's affirmative agreement to participate in a clinical investigation. Mere failure to object should not, absent affirmative agreement, be construed as assent.
</P>
<P>(o) <I>Children</I> means persons who have not attained the legal age for consent to treatments or procedures involved in clinical investigations, under the applicable law of the jurisdiction in which the clinical investigation will be conducted.
</P>
<P>(p) <I>Parent</I> means a child's biological or adoptive parent.
</P>
<P>(q) <I>Ward</I> means a child who is placed in the legal custody of the State or other agency, institution, or entity, consistent with applicable Federal, State, or local law.
</P>
<P>(r) <I>Permission</I> means the agreement of parent(s) or guardian to the participation of their child or ward in a clinical investigation.
</P>
<P>(s) <I>Guardian</I> means an individual who is authorized under applicable State or local law to consent on behalf of a child to general medical care.
</P>
<CITA TYPE="N">[45 FR 36390, May 30, 1980, as amended at 46 FR 8950, Jan. 27, 1981; 54 FR 9038, Mar. 3, 1989; 56 FR 28028, June 18, 1991; 61 FR 51528, Oct. 2, 1996; 62 FR 39440, July 23, 1997; 64 FR 399, Jan. 5, 1999; 64 FR 56448, Oct. 20, 1999; 66 FR 20597, Apr. 24, 2001; 78 FR 12950, Feb. 26, 2013]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.19.2" TYPE="SUBPART">
<HEAD>Subpart B—Informed Consent of Human Subjects</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>46 FR 8951, Jan. 27, 1981, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 50.20" NODE="21:1.0.1.1.19.2.98.1" TYPE="SECTION">
<HEAD>§ 50.20   General requirements for informed consent.</HEAD>
<P>Except as provided in §§ 50.22, 50.23, and 50.24, no investigator may involve a human being as a subject in research covered by these regulations unless the investigator has obtained the legally effective informed consent of the subject or the subject's legally authorized representative.



 An investigator shall seek such consent only under circumstances that provide the prospective subject or the representative sufficient opportunity to consider whether or not to participate and that minimize the possibility of coercion or undue influence. The information that is given to the subject or the representative shall be in language understandable to the subject or the representative. No informed consent, whether oral or written, may include any exculpatory language through which the subject or the representative is made to waive or appear to waive any of the subject's legal rights, or releases or appears to release the investigator, the sponsor, the institution, or its agents from liability for negligence.
</P>
<CITA TYPE="N">[46 FR 8951, Jan. 27, 1981, as amended at 64 FR 10942, Mar. 8, 1999; 88 FR 88248, Dec. 21, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 50.22" NODE="21:1.0.1.1.19.2.98.2" TYPE="SECTION">
<HEAD>§ 50.22   Exception from informed consent requirements for minimal risk clinical investigations.</HEAD>
<P>The IRB responsible for the review, approval, and continuing review of the clinical investigation described in this section may approve an informed consent procedure that does not include or that alters some or all of the elements of informed consent set forth in § 50.25(a) and (b), or may waive the requirement to obtain informed consent, provided the IRB finds and documents the following:
</P>
<P>(a) The clinical investigation involves no more than minimal risk to the subjects;
</P>
<P>(b) The clinical investigation could not practicably be carried out without the requested waiver or alteration;
</P>
<P>(c) If the clinical investigation involves using identifiable private information or identifiable biospecimens, the clinical investigation could not practicably be carried out without using such information or biospecimens in an identifiable format;
</P>
<P>(d) The waiver or alteration will not adversely affect the rights and welfare of the subjects; and
</P>
<P>(e) Whenever appropriate, the subjects or legally authorized representatives will be provided with additional pertinent information after participation.
</P>
<CITA TYPE="N">[88 FR 88248, Dec. 21, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 50.23" NODE="21:1.0.1.1.19.2.98.3" TYPE="SECTION">
<HEAD>§ 50.23   Exception from general requirements.</HEAD>
<P>(a) The obtaining of informed consent shall be deemed feasible unless, before use of the test article (except as provided in paragraph (b) of this section), both the investigator and a physician who is not otherwise participating in the clinical investigation certify in writing all of the following:
</P>
<P>(1) The human subject is confronted by a life-threatening situation necessitating the use of the test article.
</P>
<P>(2) Informed consent cannot be obtained from the subject because of an inability to communicate with, or obtain legally effective consent from, the subject.
</P>
<P>(3) Time is not sufficient to obtain consent from the subject's legal representative.
</P>
<P>(4) There is available no alternative method of approved or generally recognized therapy that provides an equal or greater likelihood of saving the life of the subject.
</P>
<P>(b) If immediate use of the test article is, in the investigator's opinion, required to preserve the life of the subject, and time is not sufficient to obtain the independent determination required in paragraph (a) of this section in advance of using the test article, the determinations of the clinical investigator shall be made and, within 5 working days after the use of the article, be reviewed and evaluated in writing by a physician who is not participating in the clinical investigation.
</P>
<P>(c) The documentation required in paragraph (a) or (b) of this section shall be submitted to the IRB within 5 working days after the use of the test article.
</P>
<P>(d)(1) Under 10 U.S.C. 1107(f) the President may waive the prior consent requirement for the administration of an investigational new drug to a member of the armed forces in connection with the member's participation in a particular military operation. The statute specifies that only the President may waive informed consent in this connection and the President may grant such a waiver only if the President determines in writing that obtaining consent: Is not feasible; is contrary to the best interests of the military member; or is not in the interests of national security. The statute further provides that in making a determination to waive prior informed consent on the ground that it is not feasible or the ground that it is contrary to the best interests of the military members involved, the President shall apply the standards and criteria that are set forth in the relevant FDA regulations for a waiver of the prior informed consent requirements of section 505(i)(4) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 355(i)(4)). Before such a determination may be made that obtaining informed consent from military personnel prior to the use of an investigational drug (including an antibiotic or biological product) in a specific protocol under an investigational new drug application (IND) sponsored by the Department of Defense (DOD) and limited to specific military personnel involved in a particular military operation is not feasible or is contrary to the best interests of the military members involved the Secretary of Defense must first request such a determination from the President, and certify and document to the President that the following standards and criteria contained in paragraphs (d)(1) through (d)(4) of this section have been met.
</P>
<P>(i) The extent and strength of evidence of the safety and effectiveness of the investigational new drug in relation to the medical risk that could be encountered during the military operation supports the drug's administration under an IND.
</P>
<P>(ii) The military operation presents a substantial risk that military personnel may be subject to a chemical, biological, nuclear, or other exposure likely to produce death or serious or life-threatening injury or illness.
</P>
<P>(iii) There is no available satisfactory alternative therapeutic or preventive treatment in relation to the intended use of the investigational new drug.
</P>
<P>(iv) Conditioning use of the investigational new drug on the voluntary participation of each member could significantly risk the safety and health of any individual member who would decline its use, the safety of other military personnel, and the accomplishment of the military mission.
</P>
<P>(v) A duly constituted institutional review board (IRB) established and operated in accordance with the requirements of paragraphs (d)(2) and (d)(3) of this section, responsible for review of the study, has reviewed and approved the investigational new drug protocol and the administration of the investigational new drug without informed consent. DOD's request is to include the documentation required by § 56.115(a)(2) of this chapter.
</P>
<P>(vi) DOD has explained:
</P>
<P>(A) The context in which the investigational drug will be administered, e.g., the setting or whether it will be self-administered or it will be administered by a health professional;
</P>
<P>(B) The nature of the disease or condition for which the preventive or therapeutic treatment is intended; and
</P>
<P>(C) To the extent there are existing data or information available, information on conditions that could alter the effects of the investigational drug.
</P>
<P>(vii) DOD's recordkeeping system is capable of tracking and will be used to track the proposed treatment from supplier to the individual recipient.
</P>
<P>(viii) Each member involved in the military operation will be given, prior to the administration of the investigational new drug, a specific written information sheet (including information required by 10 U.S.C. 1107(d)) concerning the investigational new drug, the risks and benefits of its use, potential side effects, and other pertinent information about the appropriate use of the product.
</P>
<P>(ix) Medical records of members involved in the military operation will accurately document the receipt by members of the notification required by paragraph (d)(1)(viii) of this section.
</P>
<P>(x) Medical records of members involved in the military operation will accurately document the receipt by members of any investigational new drugs in accordance with FDA regulations including part 312 of this chapter.
</P>
<P>(xi) DOD will provide adequate followup to assess whether there are beneficial or adverse health consequences that result from the use of the investigational product.
</P>
<P>(xii) DOD is pursuing drug development, including a time line, and marketing approval with due diligence.
</P>
<P>(xiii) FDA has concluded that the investigational new drug protocol may proceed subject to a decision by the President on the informed consent waiver request.
</P>
<P>(xiv) DOD will provide training to the appropriate medical personnel and potential recipients on the specific investigational new drug to be administered prior to its use.
</P>
<P>(xv) DOD has stated and justified the time period for which the waiver is needed, not to exceed one year, unless separately renewed under these standards and criteria.
</P>
<P>(xvi) DOD shall have a continuing obligation to report to the FDA and to the President any changed circumstances relating to these standards and criteria (including the time period referred to in paragraph (d)(1)(xv) of this section) or that otherwise might affect the determination to use an investigational new drug without informed consent.
</P>
<P>(xvii) DOD is to provide public notice as soon as practicable and consistent with classification requirements through notice in the <E T="04">Federal Register</E> describing each waiver of informed consent determination, a summary of the most updated scientific information on the products used, and other pertinent information.
</P>
<P>(xviii) Use of the investigational drug without informed consent otherwise conforms with applicable law.
</P>
<P>(2) The duly constituted institutional review board, described in paragraph (d)(1)(v) of this section, must include at least 3 nonaffiliated members who shall not be employees or officers of the Federal Government (other than for purposes of membership on the IRB) and shall be required to obtain any necessary security clearances. This IRB shall review the proposed IND protocol at a convened meeting at which a majority of the members are present including at least one member whose primary concerns are in nonscientific areas and, if feasible, including a majority of the nonaffiliated members. The information required by § 56.115(a)(2) of this chapter is to be provided to the Secretary of Defense for further review.
</P>
<P>(3) The duly constituted institutional review board, described in paragraph (d)(1)(v) of this section, must review and approve:
</P>
<P>(i) The required information sheet;
</P>
<P>(ii) The adequacy of the plan to disseminate information, including distribution of the information sheet to potential recipients, on the investigational product (e.g., in forms other than written);
</P>
<P>(iii) The adequacy of the information and plans for its dissemination to health care providers, including potential side effects, contraindications, potential interactions, and other pertinent considerations; and
</P>
<P>(iv) An informed consent form as required by part 50 of this chapter, in those circumstances in which DOD determines that informed consent may be obtained from some or all personnel involved.
</P>
<P>(4) DOD is to submit to FDA summaries of institutional review board meetings at which the proposed protocol has been reviewed.
</P>
<P>(5) Nothing in these criteria or standards is intended to preempt or limit FDA's and DOD's authority or obligations under applicable statutes and regulations.
</P>
<P>(e)(1) Obtaining informed consent for investigational in vitro diagnostic devices used to identify chemical, biological, radiological, or nuclear agents will be deemed feasible unless, before use of the test article, both the investigator (e.g., clinical laboratory director or other responsible individual) and a physician who is not otherwise participating in the clinical investigation make the determinations and later certify in writing all of the following:
</P>
<P>(i) The human subject is confronted by a life-threatening situation necessitating the use of the investigational in vitro diagnostic device to identify a chemical, biological, radiological, or nuclear agent that would suggest a terrorism event or other public health emergency.
</P>
<P>(ii) Informed consent cannot be obtained from the subject because:
</P>
<P>(A) There was no reasonable way for the person directing that the specimen be collected to know, at the time the specimen was collected, that there would be a need to use the investigational in vitro diagnostic device on that subject's specimen; and
</P>
<P>(B) Time is not sufficient to obtain consent from the subject without risking the life of the subject.
</P>
<P>(iii) Time is not sufficient to obtain consent from the subject's legally authorized representative.
</P>
<P>(iv) There is no cleared or approved available alternative method of diagnosis, to identify the chemical, biological, radiological, or nuclear agent that provides an equal or greater likelihood of saving the life of the subject.
</P>
<P>(2) If use of the investigational device is, in the opinion of the investigator (e.g., clinical laboratory director or other responsible person), required to preserve the life of the subject, and time is not sufficient to obtain the independent determination required in paragraph (e)(1) of this section in advance of using the investigational device, the determinations of the investigator shall be made and, within 5 working days after the use of the device, be reviewed and evaluated in writing by a physician who is not participating in the clinical investigation.
</P>
<P>(3) The investigator must submit the written certification of the determinations made by the investigator and an independent physician required in paragraph (e)(1) or (e)(2) of this section to the IRB and FDA within 5 working days after the use of the device.
</P>
<P>(4) An investigator must disclose the investigational status of the in vitro diagnostic device and what is known about the performance characteristics of the device in the report to the subject's health care provider and in any report to public health authorities. The investigator must provide the IRB with the information required in § 50.25 (except for the information described in § 50.25(a)(8)) and the procedures that will be used to provide this information to each subject or the subject's legally authorized representative at the time the test results are provided to the subject's health care provider and public health authorities.
</P>
<P>(5) The IRB is responsible for ensuring the adequacy of the information required in section 50.25 (except for the information described in § 50.25(a)(8)) and for ensuring that procedures are in place to provide this information to each subject or the subject's legally authorized representative.
</P>
<P>(6) No State or political subdivision of a State may establish or continue in effect any law, rule, regulation or other requirement that informed consent be obtained before an investigational in vitro diagnostic device may be used to identify chemical, biological, radiological, or nuclear agent in suspected terrorism events and other potential public health emergencies that is different from, or in addition to, the requirements of this regulation.
</P>
<CITA TYPE="N">[46 FR 8951, Jan. 27, 1981, as amended at 55 FR 52817, Dec. 21, 1990; 64 FR 399, Jan. 5, 1999; 64 FR 54188, Oct. 5, 1999; 71 FR 32833, June 7, 2006; 76 FR 36993, June 24, 2011]


</CITA>
</DIV8>


<DIV8 N="§ 50.24" NODE="21:1.0.1.1.19.2.98.4" TYPE="SECTION">
<HEAD>§ 50.24   Exception from informed consent requirements for emergency research.</HEAD>
<P>(a) The IRB responsible for the review, approval, and continuing review of the clinical investigation described in this section may approve that investigation without requiring that informed consent of all research subjects be obtained if the IRB (with the concurrence of a licensed physician who is a member of or consultant to the IRB and who is not otherwise participating in the clinical investigation) finds and documents each of the following:
</P>
<P>(1) The human subjects are in a life-threatening situation, available treatments are unproven or unsatisfactory, and the collection of valid scientific evidence, which may include evidence obtained through randomized placebo-controlled investigations, is necessary to determine the safety and effectiveness of particular interventions.
</P>
<P>(2) Obtaining informed consent is not feasible because:
</P>
<P>(i) The subjects will not be able to give their informed consent as a result of their medical condition;
</P>
<P>(ii) The intervention under investigation must be administered before consent from the subjects' legally authorized representatives is feasible; and
</P>
<P>(iii) There is no reasonable way to identify prospectively the individuals likely to become eligible for participation in the clinical investigation.
</P>
<P>(3) Participation in the research holds out the prospect of direct benefit to the subjects because:
</P>
<P>(i) Subjects are facing a life-threatening situation that necessitates intervention;
</P>
<P>(ii) Appropriate animal and other preclinical studies have been conducted, and the information derived from those studies and related evidence support the potential for the intervention to provide a direct benefit to the individual subjects; and
</P>
<P>(iii) Risks associated with the investigation are reasonable in relation to what is known about the medical condition of the potential class of subjects, the risks and benefits of standard therapy, if any, and what is known about the risks and benefits of the proposed intervention or activity.
</P>
<P>(4) The clinical investigation could not practicably be carried out without the waiver.
</P>
<P>(5) The proposed investigational plan defines the length of the potential therapeutic window based on scientific evidence, and the investigator has committed to attempting to contact a legally authorized representative for each subject within that window of time and, if feasible, to asking the legally authorized representative contacted for consent within that window rather than proceeding without consent. The investigator will summarize efforts made to contact legally authorized representatives and make this information available to the IRB at the time of continuing review.
</P>
<P>(6) The IRB has reviewed and approved informed consent procedures and an informed consent document consistent with § 50.25. These procedures and the informed consent document are to be used with subjects or their legally authorized representatives in situations where use of such procedures and documents is feasible. The IRB has reviewed and approved procedures and information to be used when providing an opportunity for a family member to object to a subject's participation in the clinical investigation consistent with paragraph (a)(7)(v) of this section.
</P>
<P>(7) Additional protections of the rights and welfare of the subjects will be provided, including, at least:
</P>
<P>(i) Consultation (including, where appropriate, consultation carried out by the IRB) with representatives of the communities in which the clinical investigation will be conducted and from which the subjects will be drawn;
</P>
<P>(ii) Public disclosure to the communities in which the clinical investigation will be conducted and from which the subjects will be drawn, prior to initiation of the clinical investigation, of plans for the investigation and its risks and expected benefits;
</P>
<P>(iii) Public disclosure of sufficient information following completion of the clinical investigation to apprise the community and researchers of the study, including the demographic characteristics of the research population, and its results;
</P>
<P>(iv) Establishment of an independent data monitoring committee to exercise oversight of the clinical investigation; and
</P>
<P>(v) If obtaining informed consent is not feasible and a legally authorized representative is not reasonably available, the investigator has committed, if feasible, to attempting to contact within the therapeutic window the subject's family member who is not a legally authorized representative, and asking whether he or she objects to the subject's participation in the clinical investigation. The investigator will summarize efforts made to contact family members and make this information available to the IRB at the time of continuing review.
</P>
<P>(b) The IRB is responsible for ensuring that procedures are in place to inform, at the earliest feasible opportunity, each subject, or if the subject remains incapacitated, a legally authorized representative of the subject, or if such a representative is not reasonably available, a family member, of the subject's inclusion in the clinical investigation, the details of the investigation and other information contained in the informed consent document. The IRB shall also ensure that there is a procedure to inform the subject, or if the subject remains incapacitated, a legally authorized representative of the subject, or if such a representative is not reasonably available, a family member, that he or she may discontinue the subject's participation at any time without penalty or loss of benefits to which the subject is otherwise entitled. If a legally authorized representative or family member is told about the clinical investigation and the subject's condition improves, the subject is also to be informed as soon as feasible. If a subject is entered into a clinical investigation with waived consent and the subject dies before a legally authorized representative or family member can be contacted, information about the clinical investigation is to be provided to the subject's legally authorized representative or family member, if feasible.
</P>
<P>(c) The IRB determinations required by paragraph (a) of this section and the documentation required by paragraph (e) of this section are to be retained by the IRB for at least 3 years after completion of the clinical investigation, and the records shall be accessible for inspection and copying by FDA in accordance with § 56.115(b) of this chapter.
</P>
<P>(d) Protocols involving an exception to the informed consent requirement under this section must be performed under a separate investigational new drug application (IND) or investigational device exemption (IDE) that clearly identifies such protocols as protocols that may include subjects who are unable to consent. The submission of those protocols in a separate IND/IDE is required even if an IND for the same drug product or an IDE for the same device already exists. Applications for investigations under this section may not be submitted as amendments under §§ 312.30 or 812.35 of this chapter.
</P>
<P>(e) If an IRB determines that it cannot approve a clinical investigation because the investigation does not meet the criteria in the exception provided under paragraph (a) of this section or because of other relevant ethical concerns, the IRB must document its findings and provide these findings promptly in writing to the clinical investigator and to the sponsor of the clinical investigation. The sponsor of the clinical investigation must promptly disclose this information to FDA and to the sponsor's clinical investigators who are participating or are asked to participate in this or a substantially equivalent clinical investigation of the sponsor, and to other IRB's that have been, or are, asked to review this or a substantially equivalent investigation by that sponsor.
</P>
<CITA TYPE="N">[61 FR 51528, Oct. 2, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 50.25" NODE="21:1.0.1.1.19.2.98.5" TYPE="SECTION">
<HEAD>§ 50.25   Elements of informed consent.</HEAD>
<P>(a) <I>Basic elements of informed consent.</I> In seeking informed consent, the following information shall be provided to each subject:
</P>
<P>(1) A statement that the study involves research, an explanation of the purposes of the research and the expected duration of the subject's participation, a description of the procedures to be followed, and identification of any procedures which are experimental.
</P>
<P>(2) A description of any reasonably foreseeable risks or discomforts to the subject.
</P>
<P>(3) A description of any benefits to the subject or to others which may reasonably be expected from the research.
</P>
<P>(4) A disclosure of appropriate alternative procedures or courses of treatment, if any, that might be advantageous to the subject.
</P>
<P>(5) A statement describing the extent, if any, to which confidentiality of records identifying the subject will be maintained and that notes the possibility that the Food and Drug Administration may inspect the records.
</P>
<P>(6) For research involving more than minimal risk, an explanation as to whether any compensation and an explanation as to whether any medical treatments are available if injury occurs and, if so, what they consist of, or where further information may be obtained.
</P>
<P>(7) An explanation of whom to contact for answers to pertinent questions about the research and research subjects' rights, and whom to contact in the event of a research-related injury to the subject.
</P>
<P>(8) A statement that participation is voluntary, that refusal to participate will involve no penalty or loss of benefits to which the subject is otherwise entitled, and that the subject may discontinue participation at any time without penalty or loss of benefits to which the subject is otherwise entitled.
</P>
<P>(b) <I>Additional elements of informed consent.</I> When appropriate, one or more of the following elements of information shall also be provided to each subject:
</P>
<P>(1) A statement that the particular treatment or procedure may involve risks to the subject (or to the embryo or fetus, if the subject is or may become pregnant) which are currently unforeseeable.
</P>
<P>(2) Anticipated circumstances under which the subject's participation may be terminated by the investigator without regard to the subject's consent.
</P>
<P>(3) Any additional costs to the subject that may result from participation in the research.
</P>
<P>(4) The consequences of a subject's decision to withdraw from the research and procedures for orderly termination of participation by the subject.
</P>
<P>(5) A statement that significant new findings developed during the course of the research which may relate to the subject's willingness to continue participation will be provided to the subject.
</P>
<P>(6) The approximate number of subjects involved in the study.
</P>
<P>(c) When seeking informed consent for applicable clinical trials, as defined in 42 U.S.C. 282(j)(1)(A), the following statement shall be provided to each clinical trial subject in informed consent documents and processes. This will notify the clinical trial subject that clinical trial information has been or will be submitted for inclusion in the clinical trial registry databank under paragraph (j) of section 402 of the Public Health Service Act. The statement is: “A description of this clinical trial will be available on <I>http://www.ClinicalTrials.gov,</I> as required by U.S. Law. This Web site will not include information that can identify you. At most, the Web site will include a summary of the results. You can search this Web site at any time.”
</P>
<P>(d) The informed consent requirements in these regulations are not intended to preempt any applicable Federal, State, or local laws which require additional information to be disclosed for informed consent to be legally effective.
</P>
<P>(e) Nothing in these regulations is intended to limit the authority of a physician to provide emergency medical care to the extent the physician is permitted to do so under applicable Federal, State, or local law.
</P>
<CITA TYPE="N">[46 FR 8951, Jan. 27, 1981, as amended at 76 FR 270, Jan. 4, 2011]


</CITA>
</DIV8>


<DIV8 N="§ 50.27" NODE="21:1.0.1.1.19.2.98.6" TYPE="SECTION">
<HEAD>§ 50.27   Documentation of informed consent.</HEAD>
<P>(a) Except as provided in § 56.109(c), informed consent shall be documented by the use of a written consent form approved by the IRB and signed and dated by the subject or the subject's legally authorized representative at the time of consent. A copy shall be given to the person signing the form.
</P>
<P>(b) Except as provided in § 56.109(c), the consent form may be either of the following:
</P>
<P>(1) A written consent document that embodies the elements of informed consent required by § 50.25. This form may be read to the subject or the subject's legally authorized representative, but, in any event, the investigator shall give either the subject or the representative adequate opportunity to read it before it is signed.
</P>
<P>(2) A <I>short form</I> written consent document stating that the elements of informed consent required by § 50.25 have been presented orally to the subject or the subject's legally authorized representative. When this method is used, there shall be a witness to the oral presentation. Also, the IRB shall approve a written summary of what is to be said to the subject or the representative. Only the short form itself is to be signed by the subject or the representative. However, the witness shall sign both the short form and a copy of the summary, and the person actually obtaining the consent shall sign a copy of the summary. A copy of the summary shall be given to the subject or the representative in addition to a copy of the short form.
</P>
<CITA TYPE="N">[46 FR 8951, Jan. 27, 1981, as amended at 61 FR 57280, Nov. 5, 1996]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.19.3" TYPE="SUBPART">
<HEAD>Subpart C [Reserved]</HEAD>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.19.4" TYPE="SUBPART">
<HEAD>Subpart D—Additional Safeguards for Children in Clinical Investigations</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>66 FR 20598, Apr. 24, 2001, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 50.50" NODE="21:1.0.1.1.19.4.98.1" TYPE="SECTION">
<HEAD>§ 50.50   IRB duties.</HEAD>
<P>In addition to other responsibilities assigned to IRBs under this part and part 56 of this chapter, each IRB must review clinical investigations involving children as subjects covered by this subpart D and approve only those clinical investigations that satisfy the criteria described in § 50.51, § 50.52, or § 50.53 and the conditions of all other applicable sections of this subpart D.


</P>
</DIV8>


<DIV8 N="§ 50.51" NODE="21:1.0.1.1.19.4.98.2" TYPE="SECTION">
<HEAD>§ 50.51   Clinical investigations not involving greater than minimal risk.</HEAD>
<P>Any clinical investigation within the scope described in §§ 50.1 and 56.101 of this chapter in which no greater than minimal risk to children is presented may involve children as subjects only if the IRB finds that:
</P>
<P>(a) No greater than minimal risk to children is presented; and
</P>
<P>(b) Adequate provisions are made for soliciting the assent of the children and the permission of their parents or guardians as set forth in § 50.55.
</P>
<CITA TYPE="N">[78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 50.52" NODE="21:1.0.1.1.19.4.98.3" TYPE="SECTION">
<HEAD>§ 50.52   Clinical investigations involving greater than minimal risk but presenting the prospect of direct benefit to individual subjects.</HEAD>
<P>Any clinical investigation within the scope described in §§ 50.1 and 56.101 of this chapter in which more than minimal risk to children is presented by an intervention or procedure that holds out the prospect of direct benefit for the individual subject, or by a monitoring procedure that is likely to contribute to the subject's well-being, may involve children as subjects only if the IRB finds that:
</P>
<P>(a) The risk is justified by the anticipated benefit to the subjects;
</P>
<P>(b) The relation of the anticipated benefit to the risk is at least as favorable to the subjects as that presented by available alternative approaches; and
</P>
<P>(c) Adequate provisions are made for soliciting the assent of the children and permission of their parents or guardians as set forth in § 50.55.
</P>
<CITA TYPE="N">[66 FR 20598, Apr. 24, 2001, as amended at 78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 50.53" NODE="21:1.0.1.1.19.4.98.4" TYPE="SECTION">
<HEAD>§ 50.53   Clinical investigations involving greater than minimal risk and no prospect of direct benefit to individual subjects, but likely to yield generalizable knowledge about the subjects' disorder or condition.</HEAD>
<P>Any clinical investigation within the scope described in §§ 50.1 and 56.101 of this chapter in which more than minimal risk to children is presented by an intervention or procedure that does not hold out the prospect of direct benefit for the individual subject, or by a monitoring procedure that is not likely to contribute to the well-being of the subject, may involve children as subjects only if the IRB finds that:
</P>
<P>(a) The risk represents a minor increase over minimal risk;
</P>
<P>(b) The intervention or procedure presents experiences to subjects that are reasonably commensurate with those inherent in their actual or expected medical, dental, psychological, social, or educational situations;
</P>
<P>(c) The intervention or procedure is likely to yield generalizable knowledge about the subjects' disorder or condition that is of vital importance for the understanding or amelioration of the subjects' disorder or condition; and
</P>
<P>(d) Adequate provisions are made for soliciting the assent of the children and permission of their parents or guardians as set forth in § 50.55.
</P>
<CITA TYPE="N">[66 FR 20598, Apr. 24, 2001, as amended at 78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 50.54" NODE="21:1.0.1.1.19.4.98.5" TYPE="SECTION">
<HEAD>§ 50.54   Clinical investigations not otherwise approvable that present an opportunity to understand, prevent, or alleviate a serious problem affecting the health or welfare of children.</HEAD>
<P>If an IRB does not believe that a clinical investigation within the scope described in §§ 50.1 and 56.101 of this chapter and involving children as subjects meets the requirements of § 50.51, § 50.52, or § 50.53, the clinical investigation may proceed only if:
</P>
<P>(a) The IRB finds that the clinical investigation presents a reasonable opportunity to further the understanding, prevention, or alleviation of a serious problem affecting the health or welfare of children; and
</P>
<P>(b) The Commissioner of Food and Drugs, after consultation with a panel of experts in pertinent disciplines (for example: science, medicine, education, ethics, law) and following opportunity for public review and comment, determines either:
</P>
<P>(1) That the clinical investigation in fact satisfies the conditions of § 50.51, § 50.52, or § 50.53, as applicable, or
</P>
<P>(2) That the following conditions are met:
</P>
<P>(i) The clinical investigation presents a reasonable opportunity to further the understanding, prevention, or alleviation of a serious problem affecting the health or welfare of children;
</P>
<P>(ii) The clinical investigation will be conducted in accordance with sound ethical principles; and
</P>
<P>(iii) Adequate provisions are made for soliciting the assent of children and the permission of their parents or guardians as set forth in § 50.55.
</P>
<CITA TYPE="N">[66 FR 20598, Apr. 24, 2001, as amended at 78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 50.55" NODE="21:1.0.1.1.19.4.98.6" TYPE="SECTION">
<HEAD>§ 50.55   Requirements for permission by parents or guardians and for assent by children.</HEAD>
<P>(a) In addition to the determinations required under other applicable sections of this subpart D, the IRB must determine that adequate provisions are made for soliciting the assent of the children when in the judgment of the IRB the children are capable of providing assent.
</P>
<P>(b) In determining whether children are capable of providing assent, the IRB must take into account the ages, maturity, and psychological state of the children involved. This judgment may be made for all children to be involved in clinical investigations under a particular protocol, or for each child, as the IRB deems appropriate.
</P>
<P>(c) The assent of the children is not a necessary condition for proceeding with the clinical investigation if the IRB determines:
</P>
<P>(1) That the capability of some or all of the children is so limited that they cannot reasonably be consulted, or
</P>
<P>(2) That the intervention or procedure involved in the clinical investigation holds out a prospect of direct benefit that is important to the health or well-being of the children and is available only in the context of the clinical investigation.
</P>
<P>(d) Even where the IRB determines that the subjects are capable of assenting, the IRB may still waive the assent requirement if it finds and documents that:
</P>
<P>(1) The clinical investigation involves no more than minimal risk to the subjects;
</P>
<P>(2) The waiver will not adversely affect the rights and welfare of the subjects;
</P>
<P>(3) The clinical investigation could not practicably be carried out without the waiver; and
</P>
<P>(4) Whenever appropriate, the subjects will be provided with additional pertinent information after participation.
</P>
<P>(e) In addition to the determinations required under other applicable sections of this subpart D, the IRB must determine, in accordance with and to the extent that consent is required under part 50, that the permission of each child's parents or guardian is granted.
</P>
<P>(1) Where parental permission is to be obtained, the IRB may find that the permission of one parent is sufficient for clinical investigations to be conducted under § 50.51 or § 50.52.
</P>
<P>(2) Where clinical investigations are covered by § 50.53 or § 50.54 and permission is to be obtained from parents, both parents must give their permission unless one parent is deceased, unknown, incompetent, or not reasonably available, or when only one parent has legal responsibility for the care and custody of the child.
</P>
<P>(f) Permission by parents or guardians must be documented in accordance with and to the extent required by § 50.27.
</P>
<P>(g) When the IRB determines that assent is required, it must also determine whether and how assent must be documented.
</P>
<CITA TYPE="N">[66 FR 20598, Apr. 24, 2001, as amended at 78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 50.56" NODE="21:1.0.1.1.19.4.98.7" TYPE="SECTION">
<HEAD>§ 50.56   Wards.</HEAD>
<P>(a) Children who are wards of the State or any other agency, institution, or entity can be included in clinical investigations approved under § 50.53 or § 50.54 only if such clinical investigations are:
</P>
<P>(1) Related to their status as wards; or
</P>
<P>(2) Conducted in schools, camps, hospitals, institutions, or similar settings in which the majority of children involved as subjects are not wards.
</P>
<P>(b) If the clinical investigation is approved under paragraph (a) of this section, the IRB must require appointment of an advocate for each child who is a ward.
</P>
<P>(1) The advocate will serve in addition to any other individual acting on behalf of the child as guardian or in loco parentis.
</P>
<P>(2) One individual may serve as advocate for more than one child.
</P>
<P>(3) The advocate must be an individual who has the background and experience to act in, and agrees to act in, the best interest of the child for the duration of the child's participation in the clinical investigation.
</P>
<P>(4) The advocate must not be associated in any way (except in the role as advocate or member of the IRB) with the clinical investigation, the investigator(s), or the guardian organization.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="54" NODE="21:1.0.1.1.20" TYPE="PART">
<HEAD>PART 54—FINANCIAL DISCLOSURE BY CLINICAL INVESTIGATORS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331, 351, 352, 353, 355, 360, 360c-360j, 371, 372, 373, 374, 375, 376, 379; 42 U.S.C. 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>63 FR 5250, Feb. 2, 1998, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 54.1" NODE="21:1.0.1.1.20.0.98.1" TYPE="SECTION">
<HEAD>§ 54.1   Purpose.</HEAD>
<P>(a) The Food and Drug Administration (FDA) evaluates clinical studies submitted in marketing applications, required by law, for new human drugs and biological products and marketing applications and reclassification petitions for medical devices.
</P>
<P>(b) The agency reviews data generated in these clinical studies to determine whether the applications are approvable under the statutory requirements. FDA may consider clinical studies inadequate and the data inadequate if, among other things, appropriate steps have not been taken in the design, conduct, reporting, and analysis of the studies to minimize bias. One potential source of bias in clinical studies is a financial interest of the clinical investigator in the outcome of the study because of the way payment is arranged (e.g., a royalty) or because the investigator has a proprietary interest in the product (e.g., a patent) or because the investigator has an equity interest in the sponsor of the covered study. This section and conforming regulations require an applicant whose submission relies in part on clinical data to disclose certain financial arrangements between sponsor(s) of the covered studies and the clinical investigators and certain interests of the clinical investigators in the product under study or in the sponsor of the covered studies. FDA will use this information, in conjunction with information about the design and purpose of the study, as well as information obtained through on-site inspections, in the agency's assessment of the reliability of the data.


</P>
</DIV8>


<DIV8 N="§ 54.2" NODE="21:1.0.1.1.20.0.98.2" TYPE="SECTION">
<HEAD>§ 54.2   Definitions.</HEAD>
<P>For the purposes of this part:
</P>
<P>(a) <I>Compensation affected by the outcome of clinical studies</I> means compensation that could be higher for a favorable outcome than for an unfavorable outcome, such as compensation that is explicitly greater for a favorable result or compensation to the investigator in the form of an equity interest in the sponsor of a covered study or in the form of compensation tied to sales of the product, such as a royalty interest.
</P>
<P>(b) <I>Significant equity interest in the sponsor of a covered study</I> means any ownership interest, stock options, or other financial interest whose value cannot be readily determined through reference to public prices (generally, interests in a nonpublicly traded corporation), or any equity interest in a publicly traded corporation that exceeds $50,000 during the time the clinical investigator is carrying out the study and for 1 year following completion of the study.
</P>
<P>(c) <I>Proprietary interest in the tested product</I> means property or other financial interest in the product including, but not limited to, a patent, trademark, copyright or licensing agreement.
</P>
<P>(d) <I>Clinical investigator</I> means only a listed or identified investigator or subinvestigator who is directly involved in the treatment or evaluation of research subjects. The term also includes the spouse and each dependent child of the investigator.
</P>
<P>(e) <I>Covered clinical study</I> means any study of a drug or device in humans submitted in a marketing application or reclassification petition subject to this part that the applicant or FDA relies on to establish that the product is effective (including studies that show equivalence to an effective product) or any study in which a single investigator makes a significant contribution to the demonstration of safety. This would, in general, not include phase l tolerance studies or pharmacokinetic studies, most clinical pharmacology studies (unless they are critical to an efficacy determination), large open safety studies conducted at multiple sites, treatment protocols, and parallel track protocols. An applicant may consult with FDA as to which clinical studies constitute “covered clinical studies” for purposes of complying with financial disclosure requirements.
</P>
<P>(f) <I>Significant payments of other sorts</I> means payments made by the sponsor of a covered study to the investigator or the institution to support activities of the investigator that have a monetary value of more than $25,000, exclusive of the costs of conducting the clinical study or other clinical studies, (e.g., a grant to fund ongoing research, compensation in the form of equipment or retainers for ongoing consultation or honoraria) during the time the clinical investigator is carrying out the study and for 1 year following the completion of the study.
</P>
<P>(g) <I>Applicant</I> means the party who submits a marketing application to FDA for approval of a drug, device, or biologic product. The applicant is responsible for submitting the appropriate certification and disclosure statements required in this part.
</P>
<P>(h) <I>Sponsor of the covered clinical study</I> means the party supporting a particular study at the time it was carried out.
</P>
<CITA TYPE="N">[63 FR 5250, Feb. 2, 1998, as amended at 63 FR 72181, Dec. 31, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 54.3" NODE="21:1.0.1.1.20.0.98.3" TYPE="SECTION">
<HEAD>§ 54.3   Scope.</HEAD>
<P>The requirements in this part apply to any applicant who submits a marketing application for a human drug, biological product, or device and who submits covered clinical studies. The applicant is responsible for making the appropriate certification or disclosure statement where the applicant either contracted with one or more clinical investigators to conduct the studies or submitted studies conducted by others not under contract to the applicant.


</P>
</DIV8>


<DIV8 N="§ 54.4" NODE="21:1.0.1.1.20.0.98.4" TYPE="SECTION">
<HEAD>§ 54.4   Certification and disclosure requirements.</HEAD>
<P>For purposes of this part, an applicant must submit a list of all clinical investigators who conducted covered clinical studies to determine whether the applicant's product meets FDA's marketing requirements, identifying those clinical investigators who are full-time or part-time employees of the sponsor of each covered study. The applicant must also completely and accurately disclose or certify information concerning the financial interests of a clinical investigator who is not a full-time or part-time employee of the sponsor for each covered clinical study. Clinical investigators subject to investigational new drug or investigational device exemption regulations must provide the sponsor of the study with sufficient accurate information needed to allow subsequent disclosure or certification. The applicant is required to submit for each clinical investigator who participates in a covered study, either a certification that none of the financial arrangements described in § 54.2 exist, or disclose the nature of those arrangements to the agency. Where the applicant acts with due diligence to obtain the information required in this section but is unable to do so, the applicant shall certify that despite the applicant's due diligence in attempting to obtain the information, the applicant was unable to obtain the information and shall include the reason.
</P>
<P>(a) The applicant (of an application submitted under sections 505, 506, 510(k), 513, or 515 of the Federal Food, Drug, and Cosmetic Act, or section 351 of the Public Health Service Act) that relies in whole or in part on clinical studies shall submit, for each clinical investigator who participated in a covered clinical study, either a certification described in paragraph (a)(1) of this section or a disclosure statement described in paragraph (a)(3) of this section.
</P>
<P>(1) Certification: The applicant covered by this section shall submit for all clinical investigators (as defined in § 54.2(d)), to whom the certification applies, a completed Form FDA 3454 attesting to the absence of financial interests and arrangements described in paragraph (a)(3) of this section. The form shall be dated and signed by the chief financial officer or other responsible corporate official or representative.
</P>
<P>(2) If the certification covers less than all covered clinical data in the application, the applicant shall include in the certification a list of the studies covered by this certification.
</P>
<P>(3) Disclosure Statement: For any clinical investigator defined in § 54.2(d) for whom the applicant does not submit the certification described in paragraph (a)(1) of this section, the applicant shall submit a completed Form FDA 3455 disclosing completely and accurately the following:
</P>
<P>(i) Any financial arrangement entered into between the sponsor of the covered study and the clinical investigator involved in the conduct of a covered clinical trial, whereby the value of the compensation to the clinical investigator for conducting the study could be influenced by the outcome of the study;
</P>
<P>(ii) Any significant payments of other sorts from the sponsor of the covered study, such as a grant to fund ongoing research, compensation in the form of equipment, retainer for ongoing consultation, or honoraria;
</P>
<P>(iii) Any proprietary interest in the tested product held by any clinical investigator involved in a study;
</P>
<P>(iv) Any significant equity interest in the sponsor of the covered study held by any clinical investigator involved in any clinical study; and
</P>
<P>(v) Any steps taken to minimize the potential for bias resulting from any of the disclosed arrangements, interests, or payments.
</P>
<P>(b) The clinical investigator shall provide to the sponsor of the covered study sufficient accurate financial information to allow the sponsor to submit complete and accurate certification or disclosure statements as required in paragraph (a) of this section. The investigator shall promptly update this information if any relevant changes occur in the course of the investigation or for 1 year following completion of the study.
</P>
<P>(c) Refusal to file application. FDA may refuse to file any marketing application described in paragraph (a) of this section that does not contain the information required by this section or a certification by the applicant that the applicant has acted with due diligence to obtain the information but was unable to do so and stating the reason.
</P>
<CITA TYPE="N">[63 FR 5250, Feb. 2, 1998; 63 FR 35134, June 29, 1998, as amended at 64 FR 399, Jan. 5, 1999] 


</CITA>
</DIV8>


<DIV8 N="§ 54.5" NODE="21:1.0.1.1.20.0.98.5" TYPE="SECTION">
<HEAD>§ 54.5   Agency evaluation of financial interests.</HEAD>
<P>(a) <I>Evaluation of disclosure statement.</I> FDA will evaluate the information disclosed under § 54.4(a)(2) about each covered clinical study in an application to determine the impact of any disclosed financial interests on the reliability of the study. FDA may consider both the size and nature of a disclosed financial interest (including the potential increase in the value of the interest if the product is approved) and steps that have been taken to minimize the potential for bias.
</P>
<P>(b) <I>Effect of study design.</I> In assessing the potential of an investigator's financial interests to bias a study, FDA will take into account the design and purpose of the study. Study designs that utilize such approaches as multiple investigators (most of whom do not have a disclosable interest), blinding, objective endpoints, or measurement of endpoints by someone other than the investigator may adequately protect against any bias created by a disclosable financial interest.
</P>
<P>(c) <I>Agency actions to ensure reliability of data.</I> If FDA determines that the financial interests of any clinical investigator raise a serious question about the integrity of the data, FDA will take any action it deems necessary to ensure the reliability of the data including:
</P>
<P>(1) Initiating agency audits of the data derived from the clinical investigator in question;
</P>
<P>(2) Requesting that the applicant submit further analyses of data, e.g., to evaluate the effect of the clinical investigator's data on overall study outcome;
</P>
<P>(3) Requesting that the applicant conduct additional independent studies to confirm the results of the questioned study; and
</P>
<P>(4) Refusing to treat the covered clinical study as providing data that can be the basis for an agency action.


</P>
</DIV8>


<DIV8 N="§ 54.6" NODE="21:1.0.1.1.20.0.98.6" TYPE="SECTION">
<HEAD>§ 54.6   Recordkeeping and record retention.</HEAD>
<P>(a) <I>Financial records of clinical investigators to be retained.</I> An applicant who has submitted a marketing application containing covered clinical studies shall keep on file certain information pertaining to the financial interests of clinical investigators who conducted studies on which the application relies and who are not full or part-time employees of the applicant, as follows:
</P>
<P>(1) Complete records showing any financial interest or arrangement as described in § 54.4(a)(3)(i) paid to such clinical investigators by the sponsor of the covered study.
</P>
<P>(2) Complete records showing significant payments of other sorts, as described in § 54.4(a)(3)(ii), made by the sponsor of the covered clinical study to the clinical investigator.
</P>
<P>(3) Complete records showing any financial interests held by clinical investigators as set forth in § 54.4(a)(3)(iii) and (a)(3)(iv).
</P>
<P>(b) <I>Requirements for maintenance of clinical investigators' financial records.</I> (1) For any application submitted for a covered product, an applicant shall retain records as described in paragraph (a) of this section for 2 years after the date of approval of the application.
</P>
<P>(2) The person maintaining these records shall, upon request from any properly authorized officer or employee of FDA, at reasonable times, permit such officer or employee to have access to and copy and verify these records.


</P>
</DIV8>

</DIV5>


<DIV5 N="56" NODE="21:1.0.1.1.21" TYPE="PART">
<HEAD>PART 56—INSTITUTIONAL REVIEW BOARDS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 343, 346, 346a, 348, 350a, 350b, 351, 352, 353, 355, 360, 360c-360f, 360h, 360i, 360j, 360hh-360ss, 371, 379e, 381; 42 U.S.C. 216, 241, 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>46 FR 8975, Jan. 27, 1981, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.21.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 56.101" NODE="21:1.0.1.1.21.1.98.1" TYPE="SECTION">
<HEAD>§ 56.101   Scope.</HEAD>
<P>(a) This part contains the general standards for the composition, operation, and responsibility of an Institutional Review Board (IRB) that reviews clinical investigations regulated by the Food and Drug Administration under sections 505(i) and 520(g) of the act, as well as clinical investigations that support applications for research or marketing permits for products regulated by the Food and Drug Administration, including foods, including dietary supplements, that bear a nutrient content claim or a health claim, infant formulas, food and color additives, drugs for human use, medical devices for human use, biological products for human use, and electronic products. Compliance with this part is intended to protect the rights and welfare of human subjects involved in such investigations.
</P>
<P>(b) References in this part to regulatory sections of the Code of Federal Regulations are to chapter I of title 21, unless otherwise noted.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 64 FR 399, Jan. 5, 1999; 66 FR 20599, Apr. 24, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 56.102" NODE="21:1.0.1.1.21.1.98.2" TYPE="SECTION">
<HEAD>§ 56.102   Definitions.</HEAD>
<P>As used in this part:
</P>
<P>(a) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act, as amended (secs. 201-902, 52 Stat. 1040 <I>et seq.,</I> as amended (21 U.S.C. 321-392)).
</P>
<P>(b) <I>Application for research or marketing permit</I> includes:
</P>
<P>(1) A color additive petition, described in part 71.
</P>
<P>(2) Data and information regarding a substance submitted as part of the procedures for establishing that a substance is generally recognized as safe for a use which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food, described in § 170.35.
</P>
<P>(3) A food additive petition, described in part 171.
</P>
<P>(4) Data and information regarding a food additive submitted as part of the procedures regarding food additives permitted to be used on an interim basis pending additional study, described in § 180.1.
</P>
<P>(5) Data and information regarding a substance submitted as part of the procedures for establishing a tolerance for unavoidable contaminants in food and food-packaging materials, described in section 406 of the act.
</P>
<P>(6) An investigational new drug application, described in part 312 of this chapter.
</P>
<P>(7) A new drug application, described in part 314.
</P>
<P>(8) Data and information regarding the bioavailability or bioequivalence of drugs for human use submitted as part of the procedures for issuing, amending, or repealing a bioequivalence requirement, described in part 320.
</P>
<P>(9) Data and information regarding an over-the-counter drug for human use submitted as part of the procedures for classifying such drugs as generally recognized as safe and effective and not misbranded, described in part 330.
</P>
<P>(10) An application for a biologics license, described in part 601 of this chapter.
</P>
<P>(11) Data and information regarding a biological product submitted as part of the procedures for determining that licensed biological products are safe and effective and not misbranded, as described in part 601 of this chapter.
</P>
<P>(12) An Application for an Investigational Device Exemption, described in part 812.
</P>
<P>(13) Data and information regarding a medical device for human use submitted as part of the procedures for classifying such devices, described in part 860.
</P>
<P>(14) Data and information regarding a medical device for human use submitted as part of the procedures for establishing, amending, or repealing a standard for such device, described in part 861.
</P>
<P>(15) An application for premarket approval of a medical device for human use, described in section 515 of the act.
</P>
<P>(16) A product development protocol for a medical device for human use, described in section 515 of the act.
</P>
<P>(17) Data and information regarding an electronic product submitted as part of the procedures for establishing, amending, or repealing a standard for such products, described in section 358 of the Public Health Service Act.
</P>
<P>(18) Data and information regarding an electronic product submitted as part of the procedures for obtaining a variance from any electronic product performance standard, as described in § 1010.4.
</P>
<P>(19) Data and information regarding an electronic product submitted as part of the procedures for granting, amending, or extending an exemption from a radiation safety performance standard, as described in § 1010.5.
</P>
<P>(20) Data and information regarding an electronic product submitted as part of the procedures for obtaining an exemption from notification of a radiation safety defect or failure of compliance with a radiation safety performance standard, described in subpart D of part 1003.
</P>
<P>(21) Data and information about a clinical study of an infant formula when submitted as part of an infant formula notification under section 412(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(22) Data and information submitted in a petition for a nutrient content claim, described in § 101.69 of this chapter, and for a health claim, described in § 101.70 of this chapter.
</P>
<P>(23) Data and information from investigations involving children submitted in a new dietary ingredient notification, described in § 190.6 of this chapter.
</P>
<P>(c) <I>Clinical investigation</I> means any experiment that involves a test article and one or more human subjects, and that either must meet the requirements for prior submission to the Food and Drug Administration under section 505(i) or 520(g) of the act, or need not meet the requirements for prior submission to the Food and Drug Administration under these sections of the act, but the results of which are intended to be later submitted to, or held for inspection by, the Food and Drug Administration as part of an application for a research or marketing permit. The term does not include experiments that must meet the provisions of part 58, regarding nonclinical laboratory studies. The terms <I>research, clinical research, clinical study, study,</I> and <I>clinical investigation</I> are deemed to be synonymous for purposes of this part.
</P>
<P>(d) <I>Emergency use</I> means the use of a test article on a human subject in a life-threatening situation in which no standard acceptable treatment is available, and in which there is not sufficient time to obtain IRB approval.
</P>
<P>(e) <I>Human subject</I> means an individual who is or becomes a participant in research, either as a recipient of the test article or as a control. A subject may be either a healthy individual or a patient.
</P>
<P>(f) <I>Institution</I> means any public or private entity or agency (including Federal, State, and other agencies). The term <I>facility</I> as used in section 520(g) of the act is deemed to be synonymous with the term <I>institution</I> for purposes of this part.
</P>
<P>(g) <I>Institutional Review Board (IRB)</I> means any board, committee, or other group formally designated by an institution to review, to approve the initiation of, and to conduct periodic review of, biomedical research involving human subjects. The primary purpose of such review is to assure the protection of the rights and welfare of the human subjects. The term has the same meaning as the phrase <I>institutional review committee</I> as used in section 520(g) of the act.
</P>
<P>(h) <I>Investigator</I> means an individual who actually conducts a clinical investigation (i.e., under whose immediate direction the test article is administered or dispensed to, or used involving, a subject) or, in the event of an investigation conducted by a team of individuals, is the responsible leader of that team.
</P>
<P>(i) <I>Minimal risk</I> means that the probability and magnitude of harm or discomfort anticipated in the research are not greater in and of themselves than those ordinarily encountered in daily life or during the performance of routine physical or psychological examinations or tests.
</P>
<P>(j) <I>Sponsor</I> means a person or other entity that initiates a clinical investigation, but that does not actually conduct the investigation, i.e., the test article is administered or dispensed to, or used involving, a subject under the immediate direction of another individual. A person other than an individual (e.g., a corporation or agency) that uses one or more of its own employees to conduct an investigation that it has initiated is considered to be a sponsor (not a sponsor-investigator), and the employees are considered to be investigators.
</P>
<P>(k) <I>Sponsor-investigator</I> means an individual who both initiates and actually conducts, alone or with others, a clinical investigation, i.e., under whose immediate direction the test article is administered or dispensed to, or used involving, a subject. The term does not include any person other than an individual, e.g., it does not include a corporation or agency. The obligations of a sponsor-investigator under this part include both those of a sponsor and those of an investigator.
</P>
<P>(l) <I>Test article</I> means any drug for human use, biological product for human use, medical device for human use, human food additive, color additive, electronic product, or any other article subject to regulation under the act or under sections 351 or 354-360F of the Public Health Service Act.
</P>
<P>(m) <I>IRB approval</I> means the determination of the IRB that the clinical investigation has been reviewed and may be conducted at an institution within the constraints set forth by the IRB and by other institutional and Federal requirements.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 54 FR 9038, Mar. 3, 1989; 56 FR 28028, June 18, 1991; 64 FR 399, Jan. 5, 1999; 64 FR 56448, Oct. 20, 1999; 65 FR 52302, Aug. 29, 2000; 66 FR 20599, Apr. 24, 2001; 74 FR 2368, Jan. 15, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 56.103" NODE="21:1.0.1.1.21.1.98.3" TYPE="SECTION">
<HEAD>§ 56.103   Circumstances in which IRB review is required.</HEAD>
<P>(a) Except as provided in §§ 56.104 and 56.105, any clinical investigation which must meet the requirements for prior submission (as required in parts 312, 812, and 813) to the Food and Drug Administration shall not be initiated unless that investigation has been reviewed and approved by, and remains subject to continuing review by, an IRB meeting the requirements of this part.
</P>
<P>(b) Except as provided in §§ 56.104 and 56.105, the Food and Drug Administration may decide not to consider in support of an application for a research or marketing permit any data or information that has been derived from a clinical investigation that has not been approved by, and that was not subject to initial and continuing review by, an IRB meeting the requirements of this part. The determination that a clinical investigation may not be considered in support of an application for a research or marketing permit does not, however, relieve the applicant for such a permit of any obligation under any other applicable regulations to submit the results of the investigation to the Food and Drug Administration.
</P>
<P>(c) Compliance with these regulations will in no way render inapplicable pertinent Federal, State, or local laws or regulations.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981; 46 FR 14340, Feb. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 56.104" NODE="21:1.0.1.1.21.1.98.4" TYPE="SECTION">
<HEAD>§ 56.104   Exemptions from IRB requirement.</HEAD>
<P>The following categories of clinical investigations are exempt from the requirements of this part for IRB review:
</P>
<P>(a) Any investigation which commenced before July 27, 1981 and was subject to requirements for IRB review under FDA regulations before that date, provided that the investigation remains subject to review of an IRB which meets the FDA requirements in effect before July 27, 1981.
</P>
<P>(b) Any investigation commenced before July 27, 1981 and was not otherwise subject to requirements for IRB review under Food and Drug Administration regulations before that date.
</P>
<P>(c) Emergency use of a test article, provided that such emergency use is reported to the IRB within 5 working days. Any subsequent use of the test article at the institution is subject to IRB review.
</P>
<P>(d) Taste and food quality evaluations and consumer acceptance studies, if wholesome foods without additives are consumed or if a food is consumed that contains a food ingredient at or below the level and for a use found to be safe, or agricultural, chemical, or environmental contaminant at or below the level found to be safe, by the Food and Drug Administration or approved by the Environmental Protection Agency or the Food Safety and Inspection Service of the U.S. Department of Agriculture.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28028, June 18, 1991]


</CITA>
</DIV8>


<DIV8 N="§ 56.105" NODE="21:1.0.1.1.21.1.98.5" TYPE="SECTION">
<HEAD>§ 56.105   Waiver of IRB requirement.</HEAD>
<P>On the application of a sponsor or sponsor-investigator, the Food and Drug Administration may waive any of the requirements contained in these regulations, including the requirements for IRB review, for specific research activities or for classes of research activities, otherwise covered by these regulations.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.21.2" TYPE="SUBPART">
<HEAD>Subpart B—Organization and Personnel</HEAD>


<DIV8 N="§ 56.106" NODE="21:1.0.1.1.21.2.98.1" TYPE="SECTION">
<HEAD>§ 56.106   Registration.</HEAD>
<P>(a) <I>Who must register?</I> Each IRB in the United States that reviews clinical investigations regulated by FDA under sections 505(i) or 520(g) of the act and each IRB in the United States that reviews clinical investigations that are intended to support applications for research or marketing permits for FDA-regulated products must register at a site maintained by the Department of Health and Human Services (HHS). (A research permit under section 505(i) of the act is usually known as an investigational new drug application (IND), while a research permit under section 520(g) of the act is usually known as an investigational device exemption (IDE).) An individual authorized to act on the IRB's behalf must submit the registration information. All other IRBs may register voluntarily.
</P>
<P>(b) <I>What information must an IRB register?</I> Each IRB must provide the following information:
</P>
<P>(1) The name, mailing address, and street address (if different from the mailing address) of the institution operating the IRB and the name, mailing address, phone number, facsimile number, and electronic mail address of the senior officer of that institution who is responsible for overseeing activities performed by the IRB;
</P>
<P>(2) The IRB's name, mailing address, street address (if different from the mailing address), phone number, facsimile number, and electronic mail address; each IRB chairperson's name, phone number, and electronic mail address; and the name, mailing address, phone number, facsimile number, and electronic mail address of the contact person providing the registration information.
</P>
<P>(3) The approximate number of active protocols involving FDA-regulated products reviewed. For purposes of this rule, an “active protocol” is any protocol for which an IRB conducted an initial review or a continuing review at a convened meeting or under an expedited review procedure during the preceding 12 months; and
</P>
<P>(4) A description of the types of FDA-regulated products (such as biological products, color additives, food additives, human drugs, or medical devices) involved in the protocols that the IRB reviews.
</P>
<P>(c) <I>When must an IRB register?</I> Each IRB must submit an initial registration. The initial registration must occur before the IRB begins to review a clinical investigation described in paragraph (a) of this section. Each IRB must renew its registration every 3 years. IRB registration becomes effective after review and acceptance by HHS.
</P>
<P>(d) <I>Where can an IRB register?</I> Each IRB may register electronically through <I>http://ohrp.cit.nih.gov/efile.</I> If an IRB lacks the ability to register electronically, it must send its registration information, in writing, to the Office of Good Clinical Practice, Office of Special Medical Programs, Food and Drug Administration, 10903 New Hampshire Ave., Bldg. 32, Rm. 5129, Silver Spring, MD 20993.
</P>
<P>(e) <I>How does an IRB revise its registration information?</I> If an IRB's contact or chair person information changes, the IRB must revise its registration information by submitting any changes in that information within 90 days of the change. An IRB's decision to review new types of FDA-regulated products (such as a decision to review studies pertaining to food additives whereas the IRB previously reviewed studies pertaining to drug products), or to discontinue reviewing clinical investigations regulated by FDA is a change that must be reported within 30 days of the change. An IRB's decision to disband is a change that must be reported within 30 days of permanent cessation of the IRB's review of research. All other information changes may be reported when the IRB renews its registration. The revised information must be sent to FDA either electronically or in writing in accordance with paragraph (d) of this section.
</P>
<CITA TYPE="N">[74 FR 2368, Jan. 15, 2009, as amended at 78 FR 16401, Mar. 15, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 56.107" NODE="21:1.0.1.1.21.2.98.2" TYPE="SECTION">
<HEAD>§ 56.107   IRB membership.</HEAD>
<P>(a) Each IRB shall have at least five members, with varying backgrounds to promote complete and adequate review of research activities commonly conducted by the institution. The IRB shall be sufficiently qualified through the experience and expertise of its members, and the diversity of the members, including consideration of race, gender, cultural backgrounds, and sensitivity to such issues as community attitudes, to promote respect for its advice and counsel in safeguarding the rights and welfare of human subjects. In addition to possessing the professional competence necessary to review the specific research activities, the IRB shall be able to ascertain the acceptability of proposed research in terms of institutional commitments and regulations, applicable law, and standards of professional conduct and practice. * * * The IRB shall therefore include persons knowledgeable in these areas. If an IRB regularly reviews research that involves a vulnerable category of subjects, such as children, prisoners, pregnant women, or handicapped or mentally disabled persons, consideration shall be given to the inclusion of one or more individuals who are knowledgeable about and experienced in working with those subjects.
</P>
<P>(b) Every nondiscriminatory effort will be made to ensure that no IRB consists entirely of men or entirely of women, including the instituton's consideration of qualified persons of both sexes, so long as no selection is made to the IRB on the basis of gender. No IRB may consist entirely of members of one profession.
</P>
<P>(c) Each IRB shall include at least one member whose primary concerns are in the scientific area and at least one member whose primary concerns are in nonscientific areas.
</P>
<P>(d) Each IRB shall include at least one member who is not otherwise affiliated with the institution and who is not part of the immediate family of a person who is affiliated with the institution.
</P>
<P>(e) No IRB may have a member participate in the IRB's initial or continuing review of any project in which the member has a conflicting interest, except to provide information requested by the IRB.
</P>
<P>(f) An IRB may, in its discretion, invite individuals with competence in special areas to assist in the review of complex issues which require expertise beyond or in addition to that available on the IRB. These individuals may not vote with the IRB.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28028, June 18, 1991; 56 FR 29756, June 28, 1991; 78 FR 16401, Mar. 15, 2013]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.21.3" TYPE="SUBPART">
<HEAD>Subpart C—IRB Functions and Operations</HEAD>


<DIV8 N="§ 56.108" NODE="21:1.0.1.1.21.3.98.1" TYPE="SECTION">
<HEAD>§ 56.108   IRB functions and operations.</HEAD>
<P>In order to fulfill the requirements of these regulations, each IRB shall:
</P>
<P>(a) Follow written procedures: (1) For conducting its initial and continuing review of research and for reporting its findings and actions to the investigator and the institution; (2) for determining which projects require review more often than annually and which projects need verification from sources other than the investigator that no material changes have occurred since previous IRB review; (3) for ensuring prompt reporting to the IRB of changes in research activity; and (4) for ensuring that changes in approved research, during the period for which IRB approval has already been given, may not be initiated without IRB review and approval except where necessary to eliminate apparent immediate hazards to the human subjects.
</P>
<P>(b) Follow written procedures for ensuring prompt reporting to the IRB, appropriate institutional officials, and the Food and Drug Administration of: (1) Any unanticipated problems involving risks to human subjects or others; (2) any instance of serious or continuing noncompliance with these regulations or the requirements or determinations of the IRB; or (3) any suspension or termination of IRB approval.
</P>
<P>(c) Except when an expedited review procedure is used (see § 56.110), review proposed research at convened meetings at which a majority of the members of the IRB are present, including at least one member whose primary concerns are in nonscientific areas. In order for the research to be approved, it shall receive the approval of a majority of those members present at the meeting.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28028, June 18, 1991; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 56.109" NODE="21:1.0.1.1.21.3.98.2" TYPE="SECTION">
<HEAD>§ 56.109   IRB review of research.</HEAD>
<P>(a) An IRB shall review and have authority to approve, require modifications in (to secure approval), or disapprove all research activities covered by these regulations.
</P>
<P>(b) An IRB shall require that information given to subjects as part of informed consent is in accordance with § 50.25. The IRB may require that information, in addition to that specifically mentioned in § 50.25, be given to the subjects when in the IRB's judgment the information would meaningfully add to the protection of the rights and welfare of subjects.
</P>
<P>(c) An IRB shall require documentation of informed consent in accordance with § 50.27 of this chapter, except as follows:
</P>
<P>(1) The IRB may, for some or all subjects, waive the requirement that the subject, or the subject's legally authorized representative, sign a written consent form if it finds that the research presents no more than minimal risk of harm to subjects and involves no procedures for which written consent is normally required outside the research context; or
</P>
<P>(2) The IRB may, for some or all subjects, find that the requirements in § 50.24 of this chapter for an exception from informed consent for emergency research are met.
</P>
<P>(d) In cases where the documentation requirement is waived under paragraph (c)(1) of this section, the IRB may require the investigator to provide subjects with a written statement regarding the research.
</P>
<P>(e) An IRB shall notify investigators and the institution in writing of its decision to approve or disapprove the proposed research activity, or of modifications required to secure IRB approval of the research activity. If the IRB decides to disapprove a research activity, it shall include in its written notification a statement of the reasons for its decision and give the investigator an opportunity to respond in person or in writing. For investigations involving an exception to informed consent under § 50.24 of this chapter, an IRB shall promptly notify in writing the investigator and the sponsor of the research when an IRB determines that it cannot approve the research because it does not meet the criteria in the exception provided under § 50.24(a) of this chapter or because of other relevant ethical concerns. The written notification shall include a statement of the reasons for the IRB's determination.
</P>
<P>(f) An IRB shall conduct continuing review of research covered by these regulations at intervals appropriate to the degree of risk, but not less than once per year, and shall have authority to observe or have a third party observe the consent process and the research.
</P>
<P>(g) An IRB shall provide in writing to the sponsor of research involving an exception to informed consent under § 50.24 of this chapter a copy of information that has been publicly disclosed under § 50.24(a)(7)(ii) and (a)(7)(iii) of this chapter. The IRB shall provide this information to the sponsor promptly so that the sponsor is aware that such disclosure has occurred. Upon receipt, the sponsor shall provide copies of the information disclosed to FDA.
</P>
<P>(h) When some or all of the subjects in a study are children, an IRB must determine that the research study is in compliance with part 50, subpart D of this chapter, at the time of its initial review of the research. When some or all of the subjects in a study that was ongoing on April 30, 2001, are children, an IRB must conduct a review of the research to determine compliance with part 50, subpart D of this chapter, either at the time of continuing review or, at the discretion of the IRB, at an earlier date.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 61 FR 51529, Oct. 2, 1996; 66 FR 20599, Apr. 24, 2001; 78 FR 12951, Feb. 26, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 56.110" NODE="21:1.0.1.1.21.3.98.3" TYPE="SECTION">
<HEAD>§ 56.110   Expedited review procedures for certain kinds of research involving no more than minimal risk, and for minor changes in approved research.</HEAD>
<P>(a) The Food and Drug Administration has established, and published in the <E T="04">Federal Register,</E> a list of categories of research that may be reviewed by the IRB through an expedited review procedure. The list will be amended, as appropriate, through periodic republication in the <E T="04">Federal Register.</E>
</P>
<P>(b) An IRB may use the expedited review procedure to review either or both of the following: (1) Some or all of the research appearing on the list and found by the reviewer(s) to involve no more than minimal risk, (2) minor changes in previously approved research during the period (of 1 year or less) for which approval is authorized. Under an expedited review procedure, the review may be carried out by the IRB chairperson or by one or more experienced reviewers designated by the IRB chairperson from among the members of the IRB. In reviewing the research, the reviewers may exercise all of the authorities of the IRB except that the reviewers may not disapprove the research. A research activity may be disapproved only after review in accordance with the nonexpedited review procedure set forth in § 56.108(c).
</P>
<P>(c) Each IRB which uses an expedited review procedure shall adopt a method for keeping all members advised of research proposals which have been approved under the procedure.
</P>
<P>(d) The Food and Drug Administration may restrict, suspend, or terminate an institution's or IRB's use of the expedited review procedure when necessary to protect the rights or welfare of subjects.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28029, June 18, 1991]


</CITA>
</DIV8>


<DIV8 N="§ 56.111" NODE="21:1.0.1.1.21.3.98.4" TYPE="SECTION">
<HEAD>§ 56.111   Criteria for IRB approval of research.</HEAD>
<P>(a) In order to approve research covered by these regulations the IRB shall determine that all of the following requirements are satisfied:
</P>
<P>(1) Risks to subjects are minimized: (i) By using procedures which are consistent with sound research design and which do not unnecessarily expose subjects to risk, and (ii) whenever appropriate, by using procedures already being performed on the subjects for diagnostic or treatment purposes.
</P>
<P>(2) Risks to subjects are reasonable in relation to anticipated benefits, if any, to subjects, and the importance of the knowledge that may be expected to result. In evaluating risks and benefits, the IRB should consider only those risks and benefits that may result from the research (as distinguished from risks and benefits of therapies that subjects would receive even if not participating in the research). The IRB should not consider possible long-range effects of applying knowledge gained in the research (for example, the possible effects of the research on public policy) as among those research risks that fall within the purview of its responsibility.
</P>
<P>(3) Selection of subjects is equitable. In making this assessment the IRB should take into account the purposes of the research and the setting in which the research will be conducted and should be particularly cognizant of the special problems of research involving vulnerable populations, such as children, prisoners, pregnant women, handicapped, or mentally disabled persons, or economically or educationally disadvantaged persons.
</P>
<P>(4) Informed consent will be sought from each prospective subject or the subject's legally authorized representative, in accordance with and to the extent required by part 50.
</P>
<P>(5) Informed consent will be appropriately documented, in accordance with and to the extent required by § 50.27.
</P>
<P>(6) Where appropriate, the research plan makes adequate provision for monitoring the data collected to ensure the safety of subjects.
</P>
<P>(7) Where appropriate, there are adequate provisions to protect the privacy of subjects and to maintain the confidentiality of data.
</P>
<P>(b) When some or all of the subjects, such as children, prisoners, pregnant women, handicapped, or mentally disabled persons, or economically or educationally disadvantaged persons, are likely to be vulnerable to coercion or undue influence additional safeguards have been included in the study to protect the rights and welfare of these subjects.
</P>
<P>(c) In order to approve research in which some or all of the subjects are children, an IRB must determine that all research is in compliance with part 50, subpart D of this chapter.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28029, June 18, 1991; 66 FR 20599, Apr. 24, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 56.112" NODE="21:1.0.1.1.21.3.98.5" TYPE="SECTION">
<HEAD>§ 56.112   Review by institution.</HEAD>
<P>Research covered by these regulations that has been approved by an IRB may be subject to further appropriate review and approval or disapproval by officials of the institution. However, those officials may not approve the research if it has not been approved by an IRB.


</P>
</DIV8>


<DIV8 N="§ 56.113" NODE="21:1.0.1.1.21.3.98.6" TYPE="SECTION">
<HEAD>§ 56.113   Suspension or termination of IRB approval of research.</HEAD>
<P>An IRB shall have authority to suspend or terminate approval of research that is not being conducted in accordance with the IRB's requirements or that has been associated with unexpected serious harm to subjects. Any suspension or termination of approval shall include a statement of the reasons for the IRB's action and shall be reported promptly to the investigator, appropriate institutional officials, and the Food and Drug Administration.


</P>
</DIV8>


<DIV8 N="§ 56.114" NODE="21:1.0.1.1.21.3.98.7" TYPE="SECTION">
<HEAD>§ 56.114   Cooperative research.</HEAD>
<P>In complying with these regulations, institutions involved in multi-institutional studies may use joint review, reliance upon the review of another qualified IRB, or similar arrangements aimed at avoidance of duplication of effort.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.21.4" TYPE="SUBPART">
<HEAD>Subpart D—Records and Reports</HEAD>


<DIV8 N="§ 56.115" NODE="21:1.0.1.1.21.4.98.1" TYPE="SECTION">
<HEAD>§ 56.115   IRB records.</HEAD>
<P>(a) An institution, or where appropriate an IRB, shall prepare and maintain adequate documentation of IRB activities, including the following:
</P>
<P>(1) Copies of all research proposals reviewed, scientific evaluations, if any, that accompany the proposals, approved sample consent documents, progress reports submitted by investigators, and reports of injuries to subjects.
</P>
<P>(2) Minutes of IRB meetings which shall be in sufficient detail to show attendance at the meetings; actions taken by the IRB; the vote on these actions including the number of members voting for, against, and abstaining; the basis for requiring changes in or disapproving research; and a written summary of the discussion of controverted issues and their resolution.
</P>
<P>(3) Records of continuing review activities.
</P>
<P>(4) Copies of all correspondence between the IRB and the investigators.
</P>
<P>(5) A list of IRB members identified by name; earned degrees; representative capacity; indications of experience such as board certifications, licenses, etc., sufficient to describe each member's chief anticipated contributions to IRB deliberations; and any employment or other relationship between each member and the institution; for example: full-time employee, part-time employee, a member of governing panel or board, stockholder, paid or unpaid consultant.
</P>
<P>(6) Written procedures for the IRB as required by § 56.108 (a) and (b).
</P>
<P>(7) Statements of significant new findings provided to subjects, as required by § 50.25.
</P>
<P>(b) The records required by this regulation shall be retained for at least 3 years after completion of the research, and the records shall be accessible for inspection and copying by authorized representatives of the Food and Drug Administration at reasonable times and in a reasonable manner.
</P>
<P>(c) The Food and Drug Administration may refuse to consider a clinical investigation in support of an application for a research or marketing permit if the institution or the IRB that reviewed the investigation refuses to allow an inspection under this section.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 56 FR 28029, June 18, 1991; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.21.5" TYPE="SUBPART">
<HEAD>Subpart E—Administrative Actions for Noncompliance</HEAD>


<DIV8 N="§ 56.120" NODE="21:1.0.1.1.21.5.98.1" TYPE="SECTION">
<HEAD>§ 56.120   Lesser administrative actions.</HEAD>
<P>(a) If apparent noncompliance with these regulations in the operation of an IRB is observed by an FDA investigator during an inspection, the inspector will present an oral or written summary of observations to an appropriate representative of the IRB. The Food and Drug Administration may subsequently send a letter describing the noncompliance to the IRB and to the parent institution. The agency will require that the IRB or the parent institution respond to this letter within a time period specified by FDA and describe the corrective actions that will be taken by the IRB, the institution, or both to achieve compliance with these regulations.
</P>
<P>(b) On the basis of the IRB's or the institution's response, FDA may schedule a reinspection to confirm the adequacy of corrective actions. In addition, until the IRB or the parent institution takes appropriate corrective action, the Agency may require the IRB to:
</P>
<P>(1) Withhold approval of new studies subject to the requirements of this part that are conducted at the institution or reviewed by the IRB;
</P>
<P>(2) Direct that no new subjects be added to ongoing studies subject to this part; or
</P>
<P>(3) Terminate ongoing studies subject to this part when doing so would not endanger the subjects.
</P>
<P>(c) When the apparent noncompliance creates a significant threat to the rights and welfare of human subjects, FDA may notify relevant State and Federal regulatory agencies and other parties with a direct interest in the Agency's action of the deficiencies in the operation of the IRB.
</P>
<P>(d) The parent institution is presumed to be responsible for the operation of an IRB, and the Food and Drug Administration will ordinarily direct any administrative action under this subpart against the institution. However, depending on the evidence of responsibility for deficiencies, determined during the investigation, the Food and Drug Administration may restrict its administrative actions to the IRB or to a component of the parent institution determined to be responsible for formal designation of the IRB.
</P>
<CITA TYPE="N">[46 FR 8975, Jan. 27, 1981, as amended at 81 FR 19035, Apr. 4, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 56.121" NODE="21:1.0.1.1.21.5.98.2" TYPE="SECTION">
<HEAD>§ 56.121   Disqualification of an IRB or an institution.</HEAD>
<P>(a) Whenever the IRB or the institution has failed to take adequate steps to correct the noncompliance stated in the letter sent by the agency under § 56.120(a), and the Commissioner of Food and Drugs determines that this noncompliance may justify the disqualification of the IRB or of the parent institution, the Commissioner will institute proceedings in accordance with the requirements for a regulatory hearing set forth in part 16.
</P>
<P>(b) The Commissioner may disqualify an IRB or the parent institution if the Commissioner determines that:
</P>
<P>(1) The IRB has refused or repeatedly failed to comply with any of the regulations set forth in this part, and
</P>
<P>(2) The noncompliance adversely affects the rights or welfare of the human subjects in a clinical investigation.
</P>
<P>(c) If the Commissioner determines that disqualification is appropriate, the Commissioner will issue an order that explains the basis for the determination and that prescribes any actions to be taken with regard to ongoing clinical research conducted under the review of the IRB. The Food and Drug Administration will send notice of the disqualification to the IRB and the parent institution. Other parties with a direct interest, such as sponsors and clinical investigators, may also be sent a notice of the disqualification. In addition, the agency may elect to publish a notice of its action in the <E T="04">Federal Register.</E>
</P>
<P>(d) The Food and Drug Administration will not approve an application for a research permit for a clinical investigation that is to be under the review of a disqualified IRB or that is to be conducted at a disqualified institution, and it may refuse to consider in support of a marketing permit the data from a clinical investigation that was reviewed by a disqualified IRB as conducted at a disqualified institution, unless the IRB or the parent institution is reinstated as provided in § 56.123.


</P>
</DIV8>


<DIV8 N="§ 56.122" NODE="21:1.0.1.1.21.5.98.3" TYPE="SECTION">
<HEAD>§ 56.122   Public disclosure of information regarding revocation.</HEAD>
<P>A determination that the Food and Drug Administration has disqualified an institution and the administrative record regarding that determination are disclosable to the public under part 20.


</P>
</DIV8>


<DIV8 N="§ 56.123" NODE="21:1.0.1.1.21.5.98.4" TYPE="SECTION">
<HEAD>§ 56.123   Reinstatement of an IRB or an institution.</HEAD>
<P>An IRB or an institution may be reinstated if the Commissioner determines, upon an evaluation of a written submission from the IRB or institution that explains the corrective action that the institution or IRB plans to take, that the IRB or institution has provided adequate assurance that it will operate in compliance with the standards set forth in this part. Notification of reinstatement shall be provided to all persons notified under § 56.121(c).


</P>
</DIV8>


<DIV8 N="§ 56.124" NODE="21:1.0.1.1.21.5.98.5" TYPE="SECTION">
<HEAD>§ 56.124   Actions alternative or additional to disqualification.</HEAD>
<P>Disqualification of an IRB or of an institution is independent of, and neither in lieu of nor a precondition to, other proceedings or actions authorized by the act. The Food and Drug Administration may, at any time, through the Department of Justice institute any appropriate judicial proceedings (civil or criminal) and any other appropriate regulatory action, in addition to or in lieu of, and before, at the time of, or after, disqualification. The agency may also refer pertinent matters to another Federal, State, or local government agency for any action that that agency determines to be appropriate.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="58" NODE="21:1.0.1.1.22" TYPE="PART">
<HEAD>PART 58—GOOD LABORATORY PRACTICE FOR NONCLINICAL LABORATORY STUDIES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 346, 346a, 348, 351, 352, 353, 355, 360, 360b-360f, 360h-360j, 371, 379e, 381; 42 U.S.C. 216, 262, 263b-263n.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>43 FR 60013, Dec. 22, 1978, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.22.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 58.1" NODE="21:1.0.1.1.22.1.98.1" TYPE="SECTION">
<HEAD>§ 58.1   Scope.</HEAD>
<P>(a) This part prescribes good laboratory practices for conducting nonclinical laboratory studies that support or are intended to support applications for research or marketing permits for products regulated by the Food and Drug Administration, including food and color additives, animal food additives, human and animal drugs, medical devices for human use, biological products, and electronic products. Compliance with this part is intended to assure the quality and integrity of the safety data filed pursuant to sections 406, 408, 409, 502, 503, 505, 506, 510, 512-516, 518-520, 721, and 801 of the Federal Food, Drug, and Cosmetic Act and sections 351 and 354-360F of the Public Health Service Act.
</P>
<P>(b) References in this part to regulatory sections of the Code of Federal Regulations are to chapter I of title 21, unless otherwise noted.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33779, Sept. 4, 1987; 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 58.3" NODE="21:1.0.1.1.22.1.98.2" TYPE="SECTION">
<HEAD>§ 58.3   Definitions.</HEAD>
<P>As used in this part, the following terms shall have the meanings specified:
</P>
<P>(a) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act, as amended (secs. 201-902, 52 Stat. 1040 <I>et seq.,</I> as amended (21 U.S.C. 321-392)).
</P>
<P>(b) <I>Test article</I> means any food additive, color additive, drug, biological product, electronic product, medical device for human use, or any other article subject to regulation under the act or under sections 351 and 354-360F of the Public Health Service Act.
</P>
<P>(c) <I>Control article</I> means any food additive, color additive, drug, biological product, electronic product, medical device for human use, or any article other than a test article, feed, or water that is administered to the test system in the course of a nonclinical laboratory study for the purpose of establishing a basis for comparison with the test article.
</P>
<P>(d) <I>Nonclinical laboratory study</I> means in vivo or in vitro experiments in which test articles are studied prospectively in test systems under laboratory conditions to determine their safety. The term does not include studies utilizing human subjects or clinical studies or field trials in animals. The term does not include basic exploratory studies carried out to determine whether a test article has any potential utility or to determine physical or chemical characteristics of a test article.
</P>
<P>(e) <I>Application for research or marketing permit</I> includes:
</P>
<P>(1) A color additive petition, described in part 71.
</P>
<P>(2) A food additive petition, described in parts 171 and 571.
</P>
<P>(3) Data and information regarding a substance submitted as part of the procedures for establishing that a substance is generally recognized as safe for use, which use results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food, described in §§ 170.35 and 570.35.
</P>
<P>(4) Data and information regarding a food additive submitted as part of the procedures regarding food additives permitted to be used on an interim basis pending additional study, described in § 180.1.
</P>
<P>(5) An <I>investigational new drug application,</I> described in part 312 of this chapter.
</P>
<P>(6) A <I>new drug application,</I> described in part 314.
</P>
<P>(7) Data and information regarding an over-the-counter drug for human use, submitted as part of the procedures for classifying such drugs as generally recognized as safe and effective and not misbranded, described in part 330.
</P>
<P>(8) Data and information about a substance submitted as part of the procedures for establishing a tolerance for unavoidable contaminants in food and food-packaging materials, described in parts 109 and 509.
</P>
<P>(9) [Reserved]
</P>
<P>(10) A <I>Notice of Claimed Investigational Exemption for a New Animal Drug,</I> described in part 511.
</P>
<P>(11) A <I>new animal drug application,</I> described in part 514.
</P>
<P>(12) [Reserved]
</P>
<P>(13) An <I>application for a biologics license,</I> described in part 601 of this chapter.
</P>
<P>(14) An <I>application for an investigational device exemption,</I> described in part 812.
</P>
<P>(15) An <I>Application for Premarket Approval of a Medical Device,</I> described in section 515 of the act.
</P>
<P>(16) A <I>Product Development Protocol for a Medical Device,</I> described in section 515 of the act.
</P>
<P>(17) Data and information regarding a medical device submitted as part of the procedures for classifying such devices, described in part 860.
</P>
<P>(18) Data and information regarding a medical device submitted as part of the procedures for establishing, amending, or repealing a performance standard for such devices, described in part 861.
</P>
<P>(19) Data and information regarding an electronic product submitted as part of the procedures for obtaining an exemption from notification of a radiation safety defect or failure of compliance with a radiation safety performance standard, described in subpart D of part 1003.
</P>
<P>(20) Data and information regarding an electronic product submitted as part of the procedures for establishing, amending, or repealing a standard for such product, described in section 358 of the Public Health Service Act.
</P>
<P>(21) Data and information regarding an electronic product submitted as part of the procedures for obtaining a variance from any electronic product performance standard as described in § 1010.4.
</P>
<P>(22) Data and information regarding an electronic product submitted as part of the procedures for granting, amending, or extending an exemption from any electronic product performance standard, as described in § 1010.5.
</P>
<P>(23) A premarket notification for a food contact substance, described in part 170, subpart D, of this chapter.
</P>
<P>(f) <I>Sponsor</I> means:
</P>
<P>(1) A person who initiates and supports, by provision of financial or other resources, a nonclinical laboratory study;
</P>
<P>(2) A person who submits a nonclinical study to the Food and Drug Administration in support of an application for a research or marketing permit; or
</P>
<P>(3) A testing facility, if it both initiates and actually conducts the study.
</P>
<P>(g) <I>Testing facility</I> means a person who actually conducts a nonclinical laboratory study, i.e., actually uses the test article in a test system. <I>Testing facility</I> includes any establishment required to register under section 510 of the act that conducts nonclinical laboratory studies and any consulting laboratory described in section 704 of the act that conducts such studies. <I>Testing facility</I> encompasses only those operational units that are being or have been used to conduct nonclinical laboratory studies.
</P>
<P>(h) <I>Person</I> includes an individual, partnership, corporation, association, scientific or academic establishment, government agency, or organizational unit thereof, and any other legal entity.
</P>
<P>(i) <I>Test system</I> means any animal, plant, microorganism, or subparts thereof to which the test or control article is administered or added for study. <I>Test system</I> also includes appropriate groups or components of the system not treated with the test or control articles.
</P>
<P>(j) <I>Specimen</I> means any material derived from a test system for examination or analysis.
</P>
<P>(k) <I>Raw data</I> means any laboratory worksheets, records, memoranda, notes, or exact copies thereof, that are the result of original observations and activities of a nonclinical laboratory study and are necessary for the reconstruction and evaluation of the report of that study. In the event that exact transcripts of raw data have been prepared (e.g., tapes which have been transcribed verbatim, dated, and verified accurate by signature), the exact copy or exact transcript may be substituted for the original source as raw data. <I>Raw data</I> may include photographs, microfilm or microfiche copies, computer printouts, magnetic media, including dictated observations, and recorded data from automated instruments.
</P>
<P>(l) <I>Quality assurance unit</I> means any person or organizational element, except the study director, designated by testing facility management to perform the duties relating to quality assurance of nonclinical laboratory studies.
</P>
<P>(m) <I>Study director</I> means the individual responsible for the overall conduct of a nonclinical laboratory study.
</P>
<P>(n) <I>Batch</I> means a specific quantity or lot of a test or control article that has been characterized according to § 58.105(a).
</P>
<P>(o) <I>Study initiation date</I> means the date the protocol is signed by the study director.
</P>
<P>(p) <I>Study completion date</I> means the date the final report is signed by the study director.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33779, Sept. 4, 1987; 54 FR 9039, Mar. 3, 1989; 64 FR 56448, Oct. 20, 1999; 67 FR 35729, May 21, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 58.10" NODE="21:1.0.1.1.22.1.98.3" TYPE="SECTION">
<HEAD>§ 58.10   Applicability to studies performed under grants and contracts.</HEAD>
<P>When a sponsor conducting a nonclinical laboratory study intended to be submitted to or reviewed by the Food and Drug Administration utilizes the services of a consulting laboratory, contractor, or grantee to perform an analysis or other service, it shall notify the consulting laboratory, contractor, or grantee that the service is part of a nonclinical laboratory study that must be conducted in compliance with the provisions of this part.


</P>
</DIV8>


<DIV8 N="§ 58.15" NODE="21:1.0.1.1.22.1.98.4" TYPE="SECTION">
<HEAD>§ 58.15   Inspection of a testing facility.</HEAD>
<P>(a) A testing facility shall permit an authorized employee of the Food and Drug Administration, at reasonable times and in a reasonable manner, to inspect the facility and to inspect (and in the case of records also to copy) all records and specimens required to be maintained regarding studies within the scope of this part. The records inspection and copying requirements shall not apply to quality assurance unit records of findings and problems, or to actions recommended and taken.
</P>
<P>(b) The Food and Drug Administration will not consider a nonclinical laboratory study in support of an application for a research or marketing permit if the testing facility refuses to permit inspection. The determination that a nonclinical laboratory study will not be considered in support of an application for a research or marketing permit does not, however, relieve the applicant for such a permit of any obligation under any applicable statute or regulation to submit the results of the study to the Food and Drug Administration.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.22.2" TYPE="SUBPART">
<HEAD>Subpart B—Organization and Personnel</HEAD>


<DIV8 N="§ 58.29" NODE="21:1.0.1.1.22.2.98.1" TYPE="SECTION">
<HEAD>§ 58.29   Personnel.</HEAD>
<P>(a) Each individual engaged in the conduct of or responsible for the supervision of a nonclinical laboratory study shall have education, training, and experience, or combination thereof, to enable that individual to perform the assigned functions.
</P>
<P>(b) Each testing facility shall maintain a current summary of training and experience and job description for each individual engaged in or supervising the conduct of a nonclinical laboratory study.
</P>
<P>(c) There shall be a sufficient number of personnel for the timely and proper conduct of the study according to the protocol.
</P>
<P>(d) Personnel shall take necessary personal sanitation and health precautions designed to avoid contamination of test and control articles and test systems.
</P>
<P>(e) Personnel engaged in a nonclinical laboratory study shall wear clothing appropriate for the duties they perform. Such clothing shall be changed as often as necessary to prevent microbiological, radiological, or chemical contamination of test systems and test and control articles.
</P>
<P>(f) Any individual found at any time to have an illness that may adversely affect the quality and integrity of the nonclinical laboratory study shall be excluded from direct contact with test systems, test and control articles and any other operation or function that may adversely affect the study until the condition is corrected. All personnel shall be instructed to report to their immediate supervisors any health or medical conditions that may reasonably be considered to have an adverse effect on a nonclinical laboratory study.


</P>
</DIV8>


<DIV8 N="§ 58.31" NODE="21:1.0.1.1.22.2.98.2" TYPE="SECTION">
<HEAD>§ 58.31   Testing facility management.</HEAD>
<P>For each nonclinical laboratory study, testing facility management shall:
</P>
<P>(a) Designate a study director as described in § 58.33, before the study is initiated.
</P>
<P>(b) Replace the study director promptly if it becomes necessary to do so during the conduct of a study.
</P>
<P>(c) Assure that there is a quality assurance unit as described in § 58.35.
</P>
<P>(d) Assure that test and control articles or mixtures have been appropriately tested for identity, strength, purity, stability, and uniformity, as applicable.
</P>
<P>(e) Assure that personnel, resources, facilities, equipment, materials, and methodologies are available as scheduled.
</P>
<P>(f) Assure that personnel clearly understand the functions they are to perform.
</P>
<P>(g) Assure that any deviations from these regulations reported by the quality assurance unit are communicated to the study director and corrective actions are taken and documented.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.33" NODE="21:1.0.1.1.22.2.98.3" TYPE="SECTION">
<HEAD>§ 58.33   Study director.</HEAD>
<P>For each nonclinical laboratory study, a scientist or other professional of appropriate education, training, and experience, or combination thereof, shall be identified as the study director. The study director has overall responsibility for the technical conduct of the study, as well as for the interpretation, analysis, documentation and reporting of results, and represents the single point of study control. The study director shall assure that:
</P>
<P>(a) The protocol, including any change, is approved as provided by § 58.120 and is followed.
</P>
<P>(b) All experimental data, including observations of unanticipated responses of the test system are accurately recorded and verified.
</P>
<P>(c) Unforeseen circumstances that may affect the quality and integrity of the nonclinical laboratory study are noted when they occur, and corrective action is taken and documented.
</P>
<P>(d) Test systems are as specified in the protocol.
</P>
<P>(e) All applicable good laboratory practice regulations are followed.
</P>
<P>(f) All raw data, documentation, protocols, specimens, and final reports are transferred to the archives during or at the close of the study.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978; 44 FR 17657, Mar. 23, 1979]


</CITA>
</DIV8>


<DIV8 N="§ 58.35" NODE="21:1.0.1.1.22.2.98.4" TYPE="SECTION">
<HEAD>§ 58.35   Quality assurance unit.</HEAD>
<P>(a) A testing facility shall have a quality assurance unit which shall be responsible for monitoring each study to assure management that the facilities, equipment, personnel, methods, practices, records, and controls are in conformance with the regulations in this part. For any given study, the quality assurance unit shall be entirely separate from and independent of the personnel engaged in the direction and conduct of that study.
</P>
<P>(b) The quality assurance unit shall:
</P>
<P>(1) Maintain a copy of a master schedule sheet of all nonclinical laboratory studies conducted at the testing facility indexed by test article and containing the test system, nature of study, date study was initiated, current status of each study, identity of the sponsor, and name of the study director.
</P>
<P>(2) Maintain copies of all protocols pertaining to all nonclinical laboratory studies for which the unit is responsible.
</P>
<P>(3) Inspect each nonclinical laboratory study at intervals adequate to assure the integrity of the study and maintain written and properly signed records of each periodic inspection showing the date of the inspection, the study inspected, the phase or segment of the study inspected, the person performing the inspection, findings and problems, action recommended and taken to resolve existing problems, and any scheduled date for reinspection. Any problems found during the course of an inspection which are likely to affect study integrity shall be brought to the attention of the study director and management immediately.
</P>
<P>(4) Periodically submit to management and the study director written status reports on each study, noting any problems and the corrective actions taken.
</P>
<P>(5) Determine that no deviations from approved protocols or standard operating procedures were made without proper authorization and documentation.
</P>
<P>(6) Review the final study report to assure that such report accurately describes the methods and standard operating procedures, and that the reported results accurately reflect the raw data of the nonclinical laboratory study.
</P>
<P>(7) Prepare and sign a statement to be included with the final study report which shall specify the dates inspections were made and findings reported to management and to the study director.
</P>
<P>(c) The responsibilities and procedures applicable to the quality assurance unit, the records maintained by the quality assurance unit, and the method of indexing such records shall be in writing and shall be maintained. These items including inspection dates, the study inspected, the phase or segment of the study inspected, and the name of the individual performing the inspection shall be made available for inspection to authorized employees of the Food and Drug Administration.
</P>
<P>(d) A designated representative of the Food and Drug Administration shall have access to the written procedures established for the inspection and may request testing facility management to certify that inspections are being implemented, performed, documented, and followed-up in accordance with this paragraph.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.22.3" TYPE="SUBPART">
<HEAD>Subpart C—Facilities</HEAD>


<DIV8 N="§ 58.41" NODE="21:1.0.1.1.22.3.98.1" TYPE="SECTION">
<HEAD>§ 58.41   General.</HEAD>
<P>Each testing facility shall be of suitable size and construction to facilitate the proper conduct of nonclinical laboratory studies. It shall be designed so that there is a degree of separation that will prevent any function or activity from having an adverse effect on the study.
</P>
<CITA TYPE="N">[52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.43" NODE="21:1.0.1.1.22.3.98.2" TYPE="SECTION">
<HEAD>§ 58.43   Animal care facilities.</HEAD>
<P>(a) A testing facility shall have a sufficient number of animal rooms or areas, as needed, to assure proper: (1) Separation of species or test systems, (2) isolation of individual projects, (3) quarantine of animals, and (4) routine or specialized housing of animals.
</P>
<P>(b) A testing facility shall have a number of animal rooms or areas separate from those described in paragraph (a) of this section to ensure isolation of studies being done with test systems or test and control articles known to be biohazardous, including volatile substances, aerosols, radioactive materials, and infectious agents.
</P>
<P>(c) Separate areas shall be provided, as appropriate, for the diagnosis, treatment, and control of laboratory animal diseases. These areas shall provide effective isolation for the housing of animals either known or suspected of being diseased, or of being carriers of disease, from other animals.
</P>
<P>(d) When animals are housed, facilities shall exist for the collection and disposal of all animal waste and refuse or for safe sanitary storage of waste before removal from the testing facility. Disposal facilities shall be so provided and operated as to minimize vermin infestation, odors, disease hazards, and environmental contamination.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.45" NODE="21:1.0.1.1.22.3.98.3" TYPE="SECTION">
<HEAD>§ 58.45   Animal supply facilities.</HEAD>
<P>There shall be storage areas, as needed, for feed, bedding, supplies, and equipment. Storage areas for feed and bedding shall be separated from areas housing the test systems and shall be protected against infestation or contamination. Perishable supplies shall be preserved by appropriate means.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.47" NODE="21:1.0.1.1.22.3.98.4" TYPE="SECTION">
<HEAD>§ 58.47   Facilities for handling test and control articles.</HEAD>
<P>(a) As necessary to prevent contamination or mixups, there shall be separate areas for:
</P>
<P>(1) Receipt and storage of the test and control articles.
</P>
<P>(2) Mixing of the test and control articles with a carrier, e.g., feed.
</P>
<P>(3) Storage of the test and control article mixtures.
</P>
<P>(b) Storage areas for the test and/or control article and test and control mixtures shall be separate from areas housing the test systems and shall be adequate to preserve the identity, strength, purity, and stability of the articles and mixtures.


</P>
</DIV8>


<DIV8 N="§ 58.49" NODE="21:1.0.1.1.22.3.98.5" TYPE="SECTION">
<HEAD>§ 58.49   Laboratory operation areas.</HEAD>
<P>Separate laboratory space shall be provided, as needed, for the performance of the routine and specialized procedures required by nonclinical laboratory studies.
</P>
<CITA TYPE="N">[52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.51" NODE="21:1.0.1.1.22.3.98.6" TYPE="SECTION">
<HEAD>§ 58.51   Specimen and data storage facilities.</HEAD>
<P>Space shall be provided for archives, limited to access by authorized personnel only, for the storage and retrieval of all raw data and specimens from completed studies.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.22.4" TYPE="SUBPART">
<HEAD>Subpart D—Equipment</HEAD>


<DIV8 N="§ 58.61" NODE="21:1.0.1.1.22.4.98.1" TYPE="SECTION">
<HEAD>§ 58.61   Equipment design.</HEAD>
<P>Equipment used in the generation, measurement, or assessment of data and equipment used for facility environmental control shall be of appropriate design and adequate capacity to function according to the protocol and shall be suitably located for operation, inspection, cleaning, and maintenance.
</P>
<CITA TYPE="N">[52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.63" NODE="21:1.0.1.1.22.4.98.2" TYPE="SECTION">
<HEAD>§ 58.63   Maintenance and calibration of equipment.</HEAD>
<P>(a) Equipment shall be adequately inspected, cleaned, and maintained. Equipment used for the generation, measurement, or assessment of data shall be adequately tested, calibrated and/or standardized.
</P>
<P>(b) The written standard operating procedures required under § 58.81(b)(11) shall set forth in sufficient detail the methods, materials, and schedules to be used in the routine inspection, cleaning, maintenance, testing, calibration, and/or standardization of equipment, and shall specify, when appropriate, remedial action to be taken in the event of failure or malfunction of equipment. The written standard operating procedures shall designate the person responsible for the performance of each operation.
</P>
<P>(c) Written records shall be maintained of all inspection, maintenance, testing, calibrating and/or standardizing operations. These records, containing the date of the operation, shall describe whether the maintenance operations were routine and followed the written standard operating procedures. Written records shall be kept of nonroutine repairs performed on equipment as a result of failure and malfunction. Such records shall document the nature of the defect, how and when the defect was discovered, and any remedial action taken in response to the defect.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.22.5" TYPE="SUBPART">
<HEAD>Subpart E—Testing Facilities Operation</HEAD>


<DIV8 N="§ 58.81" NODE="21:1.0.1.1.22.5.98.1" TYPE="SECTION">
<HEAD>§ 58.81   Standard operating procedures.</HEAD>
<P>(a) A testing facility shall have standard operating procedures in writing setting forth nonclinical laboratory study methods that management is satisfied are adequate to insure the quality and integrity of the data generated in the course of a study. All deviations in a study from standard operating procedures shall be authorized by the study director and shall be documented in the raw data. Significant changes in established standard operating procedures shall be properly authorized in writing by management.
</P>
<P>(b) Standard operating procedures shall be established for, but not limited to, the following:
</P>
<P>(1) Animal room preparation.
</P>
<P>(2) Animal care.
</P>
<P>(3) Receipt, identification, storage, handling, mixing, and method of sampling of the test and control articles.
</P>
<P>(4) Test system observations.
</P>
<P>(5) Laboratory tests.
</P>
<P>(6) Handling of animals found moribund or dead during study.
</P>
<P>(7) Necropsy of animals or postmortem examination of animals.
</P>
<P>(8) Collection and identification of specimens.
</P>
<P>(9) Histopathology.
</P>
<P>(10) Data handling, storage, and retrieval.
</P>
<P>(11) Maintenance and calibration of equipment.
</P>
<P>(12) Transfer, proper placement, and identification of animals.
</P>
<P>(c) Each laboratory area shall have immediately available laboratory manuals and standard operating procedures relative to the laboratory procedures being performed. Published literature may be used as a supplement to standard operating procedures.
</P>
<P>(d) A historical file of standard operating procedures, and all revisions thereof, including the dates of such revisions, shall be maintained.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.83" NODE="21:1.0.1.1.22.5.98.2" TYPE="SECTION">
<HEAD>§ 58.83   Reagents and solutions.</HEAD>
<P>All reagents and solutions in the laboratory areas shall be labeled to indicate identity, titer or concentration, storage requirements, and expiration date. Deteriorated or outdated reagents and solutions shall not be used.


</P>
</DIV8>


<DIV8 N="§ 58.90" NODE="21:1.0.1.1.22.5.98.3" TYPE="SECTION">
<HEAD>§ 58.90   Animal care.</HEAD>
<P>(a) There shall be standard operating procedures for the housing, feeding, handling, and care of animals.
</P>
<P>(b) All newly received animals from outside sources shall be isolated and their health status shall be evaluated in accordance with acceptable veterinary medical practice.
</P>
<P>(c) At the initiation of a nonclinical laboratory study, animals shall be free of any disease or condition that might interfere with the purpose or conduct of the study. If, during the course of the study, the animals contract such a disease or condition, the diseased animals shall be isolated, if necessary. These animals may be treated for disease or signs of disease provided that such treatment does not interfere with the study. The diagnosis, authorizations of treatment, description of treatment, and each date of treatment shall be documented and shall be retained.
</P>
<P>(d) Warm-blooded animals, excluding suckling rodents, used in laboratory procedures that require manipulations and observations over an extended period of time or in studies that require the animals to be removed from and returned to their home cages for any reason (e.g., cage cleaning, treatment, etc.), shall receive appropriate identification. All information needed to specifically identify each animal within an animal-housing unit shall appear on the outside of that unit.
</P>
<P>(e) Animals of different species shall be housed in separate rooms when necessary. Animals of the same species, but used in different studies, should not ordinarily be housed in the same room when inadvertent exposure to control or test articles or animal mixup could affect the outcome of either study. If such mixed housing is necessary, adequate differentiation by space and identification shall be made.
</P>
<P>(f) Animal cages, racks and accessory equipment shall be cleaned and sanitized at appropriate intervals.
</P>
<P>(g) Feed and water used for the animals shall be analyzed periodically to ensure that contaminants known to be capable of interfering with the study and reasonably expected to be present in such feed or water are not present at levels above those specified in the protocol. Documentation of such analyses shall be maintained as raw data.
</P>
<P>(h) Bedding used in animal cages or pens shall not interfere with the purpose or conduct of the study and shall be changed as often as necessary to keep the animals dry and clean.
</P>
<P>(i) If any pest control materials are used, the use shall be documented. Cleaning and pest control materials that interfere with the study shall not be used.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33780, Sept. 4, 1987; 54 FR 15924, Apr. 20, 1989; 56 FR 32088, July 15, 1991; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.22.6" TYPE="SUBPART">
<HEAD>Subpart F—Test and Control Articles</HEAD>


<DIV8 N="§ 58.105" NODE="21:1.0.1.1.22.6.98.1" TYPE="SECTION">
<HEAD>§ 58.105   Test and control article characterization.</HEAD>
<P>(a) The identity, strength, purity, and composition or other characteristics which will appropriately define the test or control article shall be determined for each batch and shall be documented. Methods of synthesis, fabrication, or derivation of the test and control articles shall be documented by the sponsor or the testing facility. In those cases where marketed products are used as control articles, such products will be characterized by their labeling.
</P>
<P>(b) The stability of each test or control article shall be determined by the testing facility or by the sponsor either: (1) Before study initiation, or (2) concomitantly according to written standard operating procedures, which provide for periodic analysis of each batch.
</P>
<P>(c) Each storage container for a test or control article shall be labeled by name, chemical abstract number or code number, batch number, expiration date, if any, and, where appropriate, storage conditions necessary to maintain the identity, strength, purity, and composition of the test or control article. Storage containers shall be assigned to a particular test article for the duration of the study.
</P>
<P>(d) For studies of more than 4 weeks' duration, reserve samples from each batch of test and control articles shall be retained for the period of time provided by § 58.195.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 58.107" NODE="21:1.0.1.1.22.6.98.2" TYPE="SECTION">
<HEAD>§ 58.107   Test and control article handling.</HEAD>
<P>Procedures shall be established for a system for the handling of the test and control articles to ensure that:
</P>
<P>(a) There is proper storage.
</P>
<P>(b) Distribution is made in a manner designed to preclude the possibility of contamination, deterioration, or damage.
</P>
<P>(c) Proper identification is maintained throughout the distribution process.
</P>
<P>(d) The receipt and distribution of each batch is documented. Such documentation shall include the date and quantity of each batch distributed or returned.


</P>
</DIV8>


<DIV8 N="§ 58.113" NODE="21:1.0.1.1.22.6.98.3" TYPE="SECTION">
<HEAD>§ 58.113   Mixtures of articles with carriers.</HEAD>
<P>(a) For each test or control article that is mixed with a carrier, tests by appropriate analytical methods shall be conducted:
</P>
<P>(1) To determine the uniformity of the mixture and to determine, periodically, the concentration of the test or control article in the mixture.
</P>
<P>(2) To determine the stability of the test and control articles in the mixture as required by the conditions of the study either:
</P>
<P>(i) Before study initiation, or
</P>
<P>(ii) Concomitantly according to written standard operating procedures which provide for periodic analysis of the test and control articles in the mixture.
</P>
<P>(b) [Reserved]
</P>
<P>(c) Where any of the components of the test or control article carrier mixture has an expiration date, that date shall be clearly shown on the container. If more than one component has an expiration date, the earliest date shall be shown.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 45 FR 24865, Apr. 11, 1980; 52 FR 33781, Sept. 4, 1987]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:1.0.1.1.22.7" TYPE="SUBPART">
<HEAD>Subpart G—Protocol for and Conduct of a Nonclinical Laboratory Study</HEAD>


<DIV8 N="§ 58.120" NODE="21:1.0.1.1.22.7.98.1" TYPE="SECTION">
<HEAD>§ 58.120   Protocol.</HEAD>
<P>(a) Each study shall have an approved written protocol that clearly indicates the objectives and all methods for the conduct of the study. The protocol shall contain, as applicable, the following information:
</P>
<P>(1) A descriptive title and statement of the purpose of the study.
</P>
<P>(2) Identification of the test and control articles by name, chemical abstract number, or code number.
</P>
<P>(3) The name of the sponsor and the name and address of the testing facility at which the study is being conducted.
</P>
<P>(4) The number, body weight range, sex, source of supply, species, strain, substrain, and age of the test system.
</P>
<P>(5) The procedure for identification of the test system.
</P>
<P>(6) A description of the experimental design, including the methods for the control of bias.
</P>
<P>(7) A description and/or identification of the diet used in the study as well as solvents, emulsifiers, and/or other materials used to solubilize or suspend the test or control articles before mixing with the carrier. The description shall include specifications for acceptable levels of contaminants that are reasonably expected to be present in the dietary materials and are known to be capable of interfering with the purpose or conduct of the study if present at levels greater than established by the specifications.
</P>
<P>(8) Each dosage level, expressed in milligrams per kilogram of body weight or other appropriate units, of the test or control article to be administered and the method and frequency of administration.
</P>
<P>(9) The type and frequency of tests, analyses, and measurements to be made.
</P>
<P>(10) The records to be maintained.
</P>
<P>(11) The date of approval of the protocol by the sponsor and the dated signature of the study director.
</P>
<P>(12) A statement of the proposed statistical methods to be used.
</P>
<P>(b) All changes in or revisions of an approved protocol and the reasons therefore shall be documented, signed by the study director, dated, and maintained with the protocol.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 58.130" NODE="21:1.0.1.1.22.7.98.2" TYPE="SECTION">
<HEAD>§ 58.130   Conduct of a nonclinical laboratory study.</HEAD>
<P>(a) The nonclinical laboratory study shall be conducted in accordance with the protocol.
</P>
<P>(b) The test systems shall be monitored in conformity with the protocol.
</P>
<P>(c) Specimens shall be identified by test system, study, nature, and date of collection. This information shall be located on the specimen container or shall accompany the specimen in a manner that precludes error in the recording and storage of data.
</P>
<P>(d) Records of gross findings for a specimen from postmortem observations should be available to a pathologist when examining that specimen histopathologically.
</P>
<P>(e) All data generated during the conduct of a nonclinical laboratory study, except those that are generated by automated data collection systems, shall be recorded directly, promptly, and legibly in ink. All data entries shall be dated on the date of entry and signed or initialed by the person entering the data. Any change in entries shall be made so as not to obscure the original entry, shall indicate the reason for such change, and shall be dated and signed or identified at the time of the change. In automated data collection systems, the individual responsible for direct data input shall be identified at the time of data input. Any change in automated data entries shall be made so as not to obscure the original entry, shall indicate the reason for change, shall be dated, and the responsible individual shall be identified.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="H" NODE="21:1.0.1.1.22.8" TYPE="SUBPART">
<HEAD>Subparts H-I [Reserved]</HEAD>

</DIV6>


<DIV6 N="J" NODE="21:1.0.1.1.22.9" TYPE="SUBPART">
<HEAD>Subpart J—Records and Reports</HEAD>


<DIV8 N="§ 58.185" NODE="21:1.0.1.1.22.9.98.1" TYPE="SECTION">
<HEAD>§ 58.185   Reporting of nonclinical laboratory study results.</HEAD>
<P>(a) A final report shall be prepared for each nonclinical laboratory study and shall include, but not necessarily be limited to, the following:
</P>
<P>(1) Name and address of the facility performing the study and the dates on which the study was initiated and completed.
</P>
<P>(2) Objectives and procedures stated in the approved protocol, including any changes in the original protocol.
</P>
<P>(3) Statistical methods employed for analyzing the data.
</P>
<P>(4) The test and control articles identified by name, chemical abstracts number or code number, strength, purity, and composition or other appropriate characteristics.
</P>
<P>(5) Stability of the test and control articles under the conditions of administration.
</P>
<P>(6) A description of the methods used.
</P>
<P>(7) A description of the test system used. Where applicable, the final report shall include the number of animals used, sex, body weight range, source of supply, species, strain and substrain, age, and procedure used for identification.
</P>
<P>(8) A description of the dosage, dosage regimen, route of administration, and duration.
</P>
<P>(9) A description of all circumstances that may have affected the quality or integrity of the data.
</P>
<P>(10) The name of the study director, the names of other scientists or professionals, and the names of all supervisory personnel, involved in the study.
</P>
<P>(11) A description of the transformations, calculations, or operations performed on the data, a summary and analysis of the data, and a statement of the conclusions drawn from the analysis.
</P>
<P>(12) The signed and dated reports of each of the individual scientists or other professionals involved in the study.
</P>
<P>(13) The locations where all specimens, raw data, and the final report are to be stored.
</P>
<P>(14) The statement prepared and signed by the quality assurance unit as described in § 58.35(b)(7).
</P>
<P>(b) The final report shall be signed and dated by the study director.
</P>
<P>(c) Corrections or additions to a final report shall be in the form of an amendment by the study director. The amendment shall clearly identify that part of the final report that is being added to or corrected and the reasons for the correction or addition, and shall be signed and dated by the person responsible.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 58.190" NODE="21:1.0.1.1.22.9.98.2" TYPE="SECTION">
<HEAD>§ 58.190   Storage and retrieval of records and data.</HEAD>
<P>(a) All raw data, documentation, protocols, final reports, and specimens (except those specimens obtained from mutagenicity tests and wet specimens of blood, urine, feces, and biological fluids) generated as a result of a nonclinical laboratory study shall be retained.
</P>
<P>(b) There shall be archives for orderly storage and expedient retrieval of all raw data, documentation, protocols, specimens, and interim and final reports. Conditions of storage shall minimize deterioration of the documents or specimens in accordance with the requirements for the time period of their retention and the nature of the documents or specimens. A testing facility may contract with commercial archives to provide a repository for all material to be retained. Raw data and specimens may be retained elsewhere provided that the archives have specific reference to those other locations.
</P>
<P>(c) An individual shall be identified as responsible for the archives.
</P>
<P>(d) Only authorized personnel shall enter the archives.
</P>
<P>(e) Material retained or referred to in the archives shall be indexed to permit expedient retrieval.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 58.195" NODE="21:1.0.1.1.22.9.98.3" TYPE="SECTION">
<HEAD>§ 58.195   Retention of records.</HEAD>
<P>(a) Record retention requirements set forth in this section do not supersede the record retention requirements of any other regulations in this chapter.
</P>
<P>(b) Except as provided in paragraph (c) of this section, documentation records, raw data and specimens pertaining to a nonclinical laboratory study and required to be made by this part shall be retained in the archive(s) for whichever of the following periods is shortest:
</P>
<P>(1) A period of at least 2 years following the date on which an application for a research or marketing permit, in support of which the results of the nonclinical laboratory study were submitted, is approved by the Food and Drug Administration. This requirement does not apply to studies supporting investigational new drug applications (IND's) or applications for investigational device exemptions (IDE's), records of which shall be governed by the provisions of paragraph (b)(2) of this section.
</P>
<P>(2) A period of at least 5 years following the date on which the results of the nonclinical laboratory study are submitted to the Food and Drug Administration in support of an application for a research or marketing permit.
</P>
<P>(3) In other situations (e.g., where the nonclinical laboratory study does not result in the submission of the study in support of an application for a research or marketing permit), a period of at least 2 years following the date on which the study is completed, terminated, or discontinued.
</P>
<P>(c) Wet specimens (except those specimens obtained from mutagenicity tests and wet specimens of blood, urine, feces, and biological fluids), samples of test or control articles, and specially prepared material, which are relatively fragile and differ markedly in stability and quality during storage, shall be retained only as long as the quality of the preparation affords evaluation. In no case shall retention be required for longer periods than those set forth in paragraphs (a) and (b) of this section.
</P>
<P>(d) The master schedule sheet, copies of protocols, and records of quality assurance inspections, as required by § 58.35(c) shall be maintained by the quality assurance unit as an easily accessible system of records for the period of time specified in paragraphs (a) and (b) of this section.
</P>
<P>(e) Summaries of training and experience and job descriptions required to be maintained by § 58.29(b) may be retained along with all other testing facility employment records for the length of time specified in paragraphs (a) and (b) of this section.
</P>
<P>(f) Records and reports of the maintenance and calibration and inspection of equipment, as required by § 58.63(b) and (c), shall be retained for the length of time specified in paragraph (b) of this section.
</P>
<P>(g) Records required by this part may be retained either as original records or as true copies such as photocopies, microfilm, microfiche, or other accurate reproductions of the original records.
</P>
<P>(h) If a facility conducting nonclinical testing goes out of business, all raw data, documentation, and other material specified in this section shall be transferred to the archives of the sponsor of the study. The Food and Drug Administration shall be notified in writing of such a transfer.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 52 FR 33781, Sept. 4, 1987; 54 FR 9039, Mar. 3, 1989]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="K" NODE="21:1.0.1.1.22.10" TYPE="SUBPART">
<HEAD>Subpart K—Disqualification of Testing Facilities</HEAD>


<DIV8 N="§ 58.200" NODE="21:1.0.1.1.22.10.98.1" TYPE="SECTION">
<HEAD>§ 58.200   Purpose.</HEAD>
<P>(a) The purposes of disqualification are:
</P>
<P>(1) To permit the exclusion from consideration of completed studies that were conducted by a testing facility which has failed to comply with the requirements of the good laboratory practice regulations until it can be adequately demonstrated that such noncompliance did not occur during, or did not affect the validity or acceptability of data generated by, a particular study; and
</P>
<P>(2) To exclude from consideration all studies completed after the date of disqualification until the facility can satisfy the Commissioner that it will conduct studies in compliance with such regulations.
</P>
<P>(b) The determination that a nonclinical laboratory study may not be considered in support of an application for a research or marketing permit does not, however, relieve the applicant for such a permit of any obligation under any other applicable regulation to submit the results of the study to the Food and Drug Administration.


</P>
</DIV8>


<DIV8 N="§ 58.202" NODE="21:1.0.1.1.22.10.98.2" TYPE="SECTION">
<HEAD>§ 58.202   Grounds for disqualification.</HEAD>
<P>The Commissioner may disqualify a testing facility upon finding all of the following:
</P>
<P>(a) The testing facility failed to comply with one or more of the regulations set forth in this part (or any other regulations regarding such facilities in this chapter);
</P>
<P>(b) The noncompliance adversely affected the validity of the nonclinical laboratory studies; and
</P>
<P>(c) Other lesser regulatory actions (e.g., warnings or rejection of individual studies) have not been or will probably not be adequate to achieve compliance with the good laboratory practice regulations.


</P>
</DIV8>


<DIV8 N="§ 58.204" NODE="21:1.0.1.1.22.10.98.3" TYPE="SECTION">
<HEAD>§ 58.204   Notice of and opportunity for hearing on proposed disqualification.</HEAD>
<P>(a) Whenever the Commissioner has information indicating that grounds exist under § 58.202 which in his opinion justify disqualification of a testing facility, he may issue to the testing facility a written notice proposing that the facility be disqualified.
</P>
<P>(b) A hearing on the disqualification shall be conducted in accordance with the requirements for a regulatory hearing set forth in part 16 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 58.206" NODE="21:1.0.1.1.22.10.98.4" TYPE="SECTION">
<HEAD>§ 58.206   Final order on disqualification.</HEAD>
<P>(a) If the Commissioner, after the regulatory hearing, or after the time for requesting a hearing expires without a request being made, upon an evaluation of the administrative record of the disqualification proceeding, makes the findings required in § 58.202, he shall issue a final order disqualifying the facility. Such order shall include a statement of the basis for that determination. Upon issuing a final order, the Commissioner shall notify (with a copy of the order) the testing facility of the action.
</P>
<P>(b) If the Commissioner, after a regulatory hearing or after the time for requesting a hearing expires without a request being made, upon an evaluation of the administrative record of the disqualification proceeding, does not make the findings required in § 58.202, he shall issue a final order terminating the disqualification proceeding. Such order shall include a statement of the basis for that determination. Upon issuing a final order the Commissioner shall notify the testing facility and provide a copy of the order.


</P>
</DIV8>


<DIV8 N="§ 58.210" NODE="21:1.0.1.1.22.10.98.5" TYPE="SECTION">
<HEAD>§ 58.210   Actions upon disqualification.</HEAD>
<P>(a) Once a testing facility has been disqualified, each application for a research or marketing permit, whether approved or not, containing or relying upon any nonclinical laboratory study conducted by the disqualified testing facility may be examined to determine whether such study was or would be essential to a decision. If it is determined that a study was or would be essential, the Food and Drug Administration shall also determine whether the study is acceptable, notwithstanding the disqualification of the facility. Any study done by a testing facility before or after disqualification may be presumed to be unacceptable, and the person relying on the study may be required to establish that the study was not affected by the circumstances that led to the disqualification, e.g., by submitting validating information. If the study is then determined to be unacceptable, such data will be eliminated from consideration in support of the application; and such elimination may serve as new information justifying the termination or withdrawal of approval of the application.
</P>
<P>(b) No nonclinical laboratory study begun by a testing facility after the date of the facility's disqualification shall be considered in support of any application for a research or marketing permit, unless the facility has been reinstated under § 58.219. The determination that a study may not be considered in support of an application for a research or marketing permit does not, however, relieve the applicant for such a permit of any obligation under any other applicable regulation to submit the results of the study to the Food and Drug Administration.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 59 FR 13200, Mar. 21, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 58.213" NODE="21:1.0.1.1.22.10.98.6" TYPE="SECTION">
<HEAD>§ 58.213   Public disclosure of information regarding disqualification.</HEAD>
<P>(a) Upon issuance of a final order disqualifying a testing facility under § 58.206(a), the Commissioner may notify all or any interested persons. Such notice may be given at the discretion of the Commissioner whenever he believes that such disclosure would further the public interest or would promote compliance with the good laboratory practice regulations set forth in this part. Such notice, if given, shall include a copy of the final order issued under § 58.206(a) and shall state that the disqualification constitutes a determination by the Food and Drug Administration that nonclinical laboratory studies performed by the facility will not be considered by the Food and Drug Administration in support of any application for a research or marketing permit. If such notice is sent to another Federal Government agency, the Food and Drug Administration will recommend that the agency also consider whether or not it should accept nonclinical laboratory studies performed by the testing facility. If such notice is sent to any other person, it shall state that it is given because of the relationship between the testing facility and the person being notified and that the Food and Drug Administration is not advising or recommending that any action be taken by the person notified.
</P>
<P>(b) A determination that a testing facility has been disqualified and the administrative record regarding such determination are disclosable to the public under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 58.215" NODE="21:1.0.1.1.22.10.98.7" TYPE="SECTION">
<HEAD>§ 58.215   Alternative or additional actions to disqualification.</HEAD>
<P>(a) Disqualification of a testing facility under this subpart is independent of, and neither in lieu of nor a precondition to, other proceedings or actions authorized by the act. The Food and Drug Administration may, at any time, institute against a testing facility and/or against the sponsor of a nonclinical laboratory study that has been submitted to the Food and Drug Administration any appropriate judicial proceedings (civil or criminal) and any other appropriate regulatory action, in addition to or in lieu of, and prior to, simultaneously with, or subsequent to, disqualification. The Food and Drug Administration may also refer the matter to another Federal, State, or local government law enforcement or regulatory agency for such action as that agency deems appropriate.
</P>
<P>(b) The Food and Drug Administration may refuse to consider any particular nonclinical laboratory study in support of an application for a research or marketing permit, if it finds that the study was not conducted in accordance with the good laboratory practice regulations set forth in this part, without disqualifying the testing facility that conducted the study or undertaking other regulatory action.


</P>
</DIV8>


<DIV8 N="§ 58.217" NODE="21:1.0.1.1.22.10.98.8" TYPE="SECTION">
<HEAD>§ 58.217   Suspension or termination of a testing facility by a sponsor.</HEAD>
<P>Termination of a testing facility by a sponsor is independent of, and neither in lieu of nor a precondition to, proceedings or actions authorized by this subpart. If a sponsor terminates or suspends a testing facility from further participation in a nonclinical laboratory study that is being conducted as part of any application for a research or marketing permit that has been submitted to any Center of the Food and Drug Administration (whether approved or not), it shall notify that Center in writing within 15 working days of the action; the notice shall include a statement of the reasons for such action. Suspension or termination of a testing facility by a sponsor does not relieve it of any obligation under any other applicable regulation to submit the results of the study to the Food and Drug Administration.
</P>
<CITA TYPE="N">[43 FR 60013, Dec. 22, 1978, as amended at 50 FR 8995, Mar. 6, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 58.219" NODE="21:1.0.1.1.22.10.98.9" TYPE="SECTION">
<HEAD>§ 58.219   Reinstatement of a disqualified testing facility.</HEAD>
<P>A testing facility that has been disqualified may be reinstated as an acceptable source of nonclinical laboratory studies to be submitted to the Food and Drug Administration if the Commissioner determines, upon an evaluation of the submission of the testing facility, that the facility can adequately assure that it will conduct future nonclinical laboratory studies in compliance with the good laboratory practice regulations set forth in this part and, if any studies are currently being conducted, that the quality and integrity of such studies have not been seriously compromised. A disqualified testing facility that wishes to be so reinstated shall present in writing to the Commissioner reasons why it believes it should be reinstated and a detailed description of the corrective actions it has taken or intends to take to assure that the acts or omissions which led to its disqualification will not recur. The Commissioner may condition reinstatement upon the testing facility being found in compliance with the good laboratory practice regulations upon an inspection. If a testing facility is reinstated, the Commissioner shall so notify the testing facility and all organizations and persons who were notified, under § 58.213 of the disqualification of the testing facility. A determination that a testing facility has been reinstated is disclosable to the public under part 20 of this chapter.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="60" NODE="21:1.0.1.1.23" TYPE="PART">
<HEAD>PART 60—PATENT TERM RESTORATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 348, 355, 360e, 360j, 371, 379e; 35 U.S.C. 156; 42 U.S.C. 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>53 FR 7305, Mar. 7, 1988, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 60 appear at 68 FR 24879, May 9, 2003, and at 88 FR 45065, July 14, 2023.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.23.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 60.1" NODE="21:1.0.1.1.23.1.98.1" TYPE="SECTION">
<HEAD>§ 60.1   Scope.</HEAD>
<P>(a) This part sets forth procedures and requirements for the Food and Drug Administration's review of applications for the extension of the term of certain patents under 35 U.S.C. 156. Patent term restoration is available for certain patents related to drug products (as defined in 35 U.S.C. 156(f)(2)), and to medical devices, food additives, or color additives subject to regulation under the Federal Food, Drug, and Cosmetic Act or the Public Health Service Act. Food and Drug Administration actions in this area include:
</P>
<P>(1) Assisting the United States Patent and Trademark Office in determining eligibility for patent term restoration;
</P>
<P>(2) Determining the length of a product's regulatory review period;
</P>
<P>(3) If petitioned, reviewing and ruling on due diligence challenges to the Food and Drug Administration's regulatory review period determinations; and
</P>
<P>(4) Conducting hearings to review initial Food and Drug Administration findings on due diligence challenges.
</P>
<P>(b) References in this part to the Code of Federal Regulations are to chapter I of title 21, unless otherwise noted.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 57 FR 56261, Nov. 27, 1992]


</CITA>
</DIV8>


<DIV8 N="§ 60.2" NODE="21:1.0.1.1.23.1.98.2" TYPE="SECTION">
<HEAD>§ 60.2   Purpose.</HEAD>
<P>(a) The purpose of this part is to establish a thorough yet efficient process for the Food and Drug Administration review of patent term restoration applications. To achieve this purpose, the regulations are intended to:
</P>
<P>(1) Facilitate determinations of patent term restoration eligibility and regulatory review period length, and
</P>
<P>(2) Ensure that parties interested in due diligence challenges will have an opportunity to participate in that process, including informal hearings.
</P>
<P>(b) The regulations are intended to complement those promulgated by the United States Patent and Trademark Office to implement those parts of the law which are under that agency's jurisdiction. These regulations shall be construed in light of these objectives.


</P>
</DIV8>


<DIV8 N="§ 60.3" NODE="21:1.0.1.1.23.1.98.3" TYPE="SECTION">
<HEAD>§ 60.3   Definitions.</HEAD>
<P>(a) The definitions contained in 35 U.S.C. 156 apply to those terms when used in this part.
</P>
<P>(b) The following definitions of terms apply to this part:
</P>
<P>(1) The term <I>Act</I> means the Federal Food, Drug, and Cosmetic Act (secs. 201-901, 52 Stat. 1040 <I>et seq.</I> as amended (21 U.S.C. 301-392)).
</P>
<P>(2) <I>Active ingredient</I> means any component that is intended to furnish pharmacological activity or other direct effect in the diagnosis, cure, mitigation, treatment, or prevention of disease, or to affect the structure or any function of the body of man or of animals. The term includes those components that may undergo chemical change in the manufacture of the drug product and be present in the drug product in a modified form intended to furnish the specified activity or effect.
</P>
<P>(3) <I>Applicant</I> means any person who submits an application or an amendment or supplement to an application under 35 U.S.C. 156 seeking patent term restoration.
</P>
<P>(4) <I>Application</I> means an application for patent term restoration submitted under 35 U.S.C. 156.
</P>
<P>(5) <I>Clinical investigation or study</I> means any experiment that involves a test article and one or more subjects and that is either subject to requirements for prior submission to the Food and Drug Administration under section 505(i), 512(j), or 520(g) of the Federal Food, Drug, and Cosmetic Act, or is not subject to the requirements for prior submission to FDA under those sections of the Federal Food, Drug, and Cosmetic Act, but the results of which are intended to be submitted later to, or held for inspection by, FDA as part of an application for a research or marketing permit. The term does not include experiments that are subject to the provisions of part 58 regarding nonclinical laboratory studies.
</P>
<P>(6) <I>Color additive</I> means any substance that meets the definition in section 201(t) of the Act and which is subject to premarketing approval under section 721 of the Act.
</P>
<P>(7) <I>Due diligence petition</I> means a petition submitted under § 60.30(a).
</P>
<P>(8) <I>FDA</I> means the Food and Drug Administration.
</P>
<P>(9) <I>Food additive</I> means any substance that meets the definition in section 201(s) of the Act and which is subject to premarketing approval under section 409 of the Act.
</P>
<P>(10) <I>Human drug product</I> means the active ingredient of a new drug or human biologic product (as those terms are used in the Act and the Public Health Service Act), including any salt or ester of the active ingredient, as a single entity or in combination with another active ingredient.
</P>
<P>(11) <I>Marketing applicant</I> means any person who submits an application for premarketing approval by FDA under:
</P>
<P>(i) Section 505(b) of the Act or section 351 of the Public Health Service Act (human drug products);
</P>
<P>(ii) Section 515 of the Act (medical devices);
</P>
<P>(iii) Section 409 or 721 of the Act (food and color additives); or
</P>
<P>(iv) Section 512 of the Act (animal drug products).
</P>
<P>(12) <I>Marketing application</I> means an application for:
</P>
<P>(i) Human drug products submitted under section 505(b) of the Act or section 351 of the Public Health Service Act;
</P>
<P>(ii) Medical devices submitted under section 515 of the Act;
</P>
<P>(iii) Food and color additives submitted under section 409 or 721 of the Act; or
</P>
<P>(iv) Animal drug products submitted under section 512 of the Act.
</P>
<P>(13) <I>Medical device</I> means any article that meets the definition in section 201(h) of the Act and which is subject to premarketing approval under section 515 of the Act.
</P>
<P>(14) <I>Product</I> means a human drug product, animal drug product, medical device, food additive, or color additive, as those terms are defined in this section.
</P>
<P>(15) <I>PTO</I> means the United States Patent and Trademark Office.
</P>
<P>(16) <I>Animal drug product</I> means the active ingredient of a new animal drug (as that term is used in the Act) that is not primarily manufactured using recombinant deoxyribonucleic acid (DNA), recombinant ribonucleic acid (RNA), hybridoma technology, or other processes involving site-specific genetic manipulation techniques, including any salt or ester of the active ingredient, as a single entity or in combination with another active ingredient.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 57 FR 56261, Nov. 27, 1992; 64 FR 399, Jan. 5, 1999]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.23.2" TYPE="SUBPART">
<HEAD>Subpart B—Eligibility Assistance</HEAD>


<DIV8 N="§ 60.10" NODE="21:1.0.1.1.23.2.98.1" TYPE="SECTION">
<HEAD>§ 60.10   FDA assistance on eligibility.</HEAD>
<P>(a) Upon written request from the U.S. Patent and Trademark Office, FDA will assist the U.S. Patent and Trademark Office in determining whether a patent related to a product is eligible for patent term restoration as follows:
</P>
<P>(1) Verifying whether the product was subject to a regulatory review period before its commercial marketing or use;
</P>
<P>(2) For human drug products, food additives, color additives, and medical devices, determining whether the permission for commercial marketing or use of the product after the regulatory review period is the first permitted commercial marketing or use of the product either:
</P>
<P>(i) Under the provision of law under which the regulatory review period occurred; or
</P>
<P>(ii) Under the process claimed in the patent when the patent claims a method of manufacturing the product that primarily uses recombinant deoxyribonucleic acid (DNA) technology in the manufacture of the product;
</P>
<P>(3) For animal drug products, determining whether the permission for commercial marketing or use of the product after the regulatory review period:
</P>
<P>(i) Is the first permitted commercial marketing or use of the product; or
</P>
<P>(ii) Is the first permitted commercial marketing or use of the product for administration to a food-producing animal, whichever is applicable, under the provision of law under which the regulatory review period occurred;
</P>
<P>(4) Informing the U.S. Patent and Trademark Office whether the patent term restoration application was submitted within 60 days after the product was approved for marketing or use, or, if the product is an animal drug approved for use in a food-producing animal, verifying whether the application was filed within 60 days of the first approval for marketing or use in a food-producing animal; and
</P>
<P>(5) Providing the U.S. Patent and Trademark Office with any other information relevant to the U.S. Patent and Trademark Office's determination of whether a patent related to a product is eligible for patent term restoration.
</P>
<P>(b) FDA will notify the U.S. Patent and Trademark Office of its findings in writing, send a copy of this notification to the applicant, and file a copy of the notification in the docket established for the application in FDA's Dockets Management Staff (HFA-305), 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<CITA TYPE="N">[57 FR 56261, Nov. 27, 1992]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.23.3" TYPE="SUBPART">
<HEAD>Subpart C—Regulatory Review Period Determinations</HEAD>


<DIV8 N="§ 60.20" NODE="21:1.0.1.1.23.3.98.1" TYPE="SECTION">
<HEAD>§ 60.20   FDA action on regulatory review period determinations.</HEAD>
<P>(a) FDA will consult its records and experts to verify the dates contained in the application and to determine the length of the product's regulatory review period under § 60.22. The application shall contain information relevant to the determination of the regulatory review period as stated in the “Guidelines for Extension of Patent Term Under 35 U.S.C. 156” published on October 9, 1984, in PTO's <I>Official Gazette</I> and as required by 37 CFR chapter I.
</P>
<P>(b) After determining the length of the regulatory review period, FDA will notify PTO in writing of its determination, send a copy of this determination to the applicant, and file a copy of the determination in the docket established for the application in FDA's Dockets Management Staff (HFA-305), 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P>(c) FDA will also publish the regulatory review period determination in the <E T="04">Federal Register.</E> The notice will include the following:
</P>
<P>(1) The name of the applicant;
</P>
<P>(2) The trade name and generic name (if applicable) of the product;
</P>
<P>(3) The number of the patent for which an extension of the term is sought;
</P>
<P>(4) The approved indications or uses for the product;
</P>
<P>(5) An explanation of any discrepancies between the dates in the application and FDA records;
</P>
<P>(6) Where appropriate, an explanation that FDA has no record in which to review the date(s) contained in the application; and
</P>
<P>(7) The regulatory review period determination, including a statement of the length of the testing and approval phases and the dates used in calculating each phase.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 59 FR 14364, Mar. 28, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 60.22" NODE="21:1.0.1.1.23.3.98.2" TYPE="SECTION">
<HEAD>§ 60.22   Regulatory review period determinations.</HEAD>
<P>In determining a product's regulatory review period, which consists of the sum of the lengths of a testing phase and an approval phase, FDA will review the information in each application using the following definitions of the testing phase and the approval phase for that class of products.
</P>
<P>(a) For human drugs:
</P>
<P>(1) The testing phase begins on the date an exemption under section 505(i) of the Act becomes effective (or the date an exemption under former section 507(d) of the Act became effective) for the approved human drug product and ends on the date a marketing application under section 351 of the Public Health Service Act or section 505 of the act is initially submitted to FDA (or was initially submitted to FDA under former section 507 of the Act), and
</P>
<P>(2) The approval phase begins on the date a marketing application under section 351 of the Public Health Service Act or section 505(b) of the Act is initially submitted to FDA (or was initially submitted under former section 507 of the Act) and ends on the date the application is approved.
</P>
<P>(b) For food and color additives:
</P>
<P>(1) The testing phase begins on the date a major health or environmental effects test is begun and ends on the date a petition relying on the test and requesting the issuance of a regulation for use of the additive under section 409 or 721 of the Act is initially submitted to FDA.
</P>
<P>(2) The approval phase begins on the date a petition requesting the issuance of a regulation for use of the additive under section 409 or 721 of the Act is initially submitted to FDA and ends upon whichever of the following occurs last:
</P>
<P>(i) The regulation for the additive becomes effective; or
</P>
<P>(ii) Objections filed against the regulation that result in a stay of effectiveness are resolved and commercial marketing is permitted; or
</P>
<P>(iii) Proceedings resulting from objections to the regulation, after commercial marketing has been permitted and later stayed pending resolution of the proceedings, are finally resolved and commercial marketing is permitted.
</P>
<P>(c) For medical devices:
</P>
<P>(1) The testing phase begins on the date a clinical investigation on humans is begun and ends on the date an application for premarket approval of the device or a notice of completion of a product development protocol is initially submitted under section 515 of the Act. For purposes of this part, a clinical investigation is considered to begin on whichever of the following dates applies:
</P>
<P>(i) If an investigational device exemption (IDE) under section 520(g) of the Act is required, the effective date of the exemption.
</P>
<P>(ii) If an IDE is not required, but institutional review board (IRB) approval under section 520(g)(3) of the Act is required, the IRB approval date.
</P>
<P>(iii) If neither an IDE nor IRB approval is required, the date on which the device is first used with human subjects as part of a clinical investigation to be filed with FDA to secure premarket approval of the device.
</P>
<P>(2) The approval phase either:
</P>
<P>(i) Begins on the date an application for premarket approval of the device is initially submitted under section 515 of the Act and ends on the date the application is approved; or
</P>
<P>(ii) Begins on the date a notice of completion of a product development protocol is initially submitted under section 515 of the Act and ends on the date the protocol is declared to be completed.
</P>
<P>(d) For animal drugs:
</P>
<P>(1) The testing phase begins on the date a major health or environmental effects test is begun or the date on which the agency acknowledges the filing of a notice of claimed investigational exemption for a new animal drug, whichever is earlier, and ends on the date a marketing application under section 512 of the Act is initially submitted to FDA.
</P>
<P>(2) The approval phase begins on the date a marketing application under section 512 of the Act is initially submitted to FDA and ends on the date the application is approved.
</P>
<P>(e) For purposes of this section, a “major health or environmental effects test” may be any test which:
</P>
<P>(1) Is reasonably related to the evaluation of the product's health or environmental effects, or both:
</P>
<P>(2) Produces data necessary for marketing approval; and
</P>
<P>(3) Is conducted over a period of no less than 6 months duration, excluding time required to analyze or evaluate test results.
</P>
<P>(f) For purposes of determining the regulatory review period for any product, a marketing application, a notice of completion of a product development protocol, or a petition is <I>initially submitted</I> on the date it contains sufficient information to allow FDA to commence review of the application. A marketing application, a notice of completion of a product development protocol, or a petition is <I>approved</I> on the date FDA sends the applicant a letter informing it of the approval or, by order declares a product development protocol to be completed, or, in the case of food and color additives, on the effective date of the final rule listing the additive for use as published in the <E T="04">Federal Register</E> or, in the case of a new animal drug in a Category II Type A medicated article, on the date of publication in the <E T="04">Federal Register</E> of the notice of approval pursuant to section 512(i) of the Act. For purposes of this section, the regulatory review period for an animal drug shall mean either the regulatory review period relating the drug's approval for use in nonfood-producing animals or the regulatory review period relating to the drug's approval for use in food-producing animals, whichever is applicable.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 57 FR 56262, Nov. 27, 1992; 64 FR 400, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 60.24" NODE="21:1.0.1.1.23.3.98.3" TYPE="SECTION">
<HEAD>§ 60.24   Revision of regulatory review period determinations.</HEAD>
<P>(a) Any person may request a revision of the regulatory review period determination within 60 days after its initial publication in the <E T="04">Federal Register.</E> The request shall be sent to the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. The request shall specify the following:
</P>
<P>(1) The type of action requested;
</P>
<P>(2) The identity of the product;
</P>
<P>(3) The identity of the applicant;
</P>
<P>(4) The FDA docket number; and
</P>
<P>(5) The basis for the request for revision, including any documentary evidence.
</P>
<P>(b) Unless the applicant is the person requesting the revision, the applicant shall respond to the request within 15 days. In responding to the request, the applicant may submit information which is relevant to the events during the regulatory review period but which was not included in the original patent term restoration application. A request for a revision is not equivalent to a due diligence petition under § 60.30 or a request for a hearing under § 60.40. If no response is submitted, FDA will decide the matter on the basis of the information in the patent term restoration application, request for revision, and FDA records.
</P>
<P>(c) FDA shall apply the provisions of § 60.22 in considering the request for a revision of the regulatory review period determination. lf FDA revises its prior determination, FDA will notify PTO of the revision, send a copy of this notification to the applicant, and publish the revision in the <E T="04">Federal Register,</E> including a statement giving the reasons for the revision.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 59 FR 14364, Mar. 28, 1994; 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 60.26" NODE="21:1.0.1.1.23.3.98.4" TYPE="SECTION">
<HEAD>§ 60.26   Final action on regulatory review period determinations.</HEAD>
<P>(a) FDA will consider a regulatory review period determination to be final upon expiration of the 180-day period for filing a due diligence petition under § 60.30 unless FDA receives:
</P>
<P>(1) New information from PTO records, FDA records, or FDA centers that affects the regulatory review period determination;
</P>
<P>(2) A request under § 60.24 for revision of the regulatory review period determination;
</P>
<P>(3) A due diligence petition filed under § 60.30; or
</P>
<P>(4) A request for a hearing filed under § 60.40.
</P>
<P>(b) FDA will notify PTO that the regulatory review period determination is final upon:
</P>
<P>(1) The expiration of the 180-day period for filing a due diligence petition; or
</P>
<P>(2) If FDA has received a request for a revision, a due diligence petition, or a request for a hearing, upon resolution of the request for a revision, the petition, or the hearing, whichever is later. FDA will send a copy of the notification to the applicant and file a copy of the notification in the docket established for the application in FDA's Dockets Management Staff (HFA-305), 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 59 FR 14364, Mar. 28, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 60.28" NODE="21:1.0.1.1.23.3.98.5" TYPE="SECTION">
<HEAD>§ 60.28   Time frame for determining regulatory review periods.</HEAD>
<P>(a) FDA will determine the regulatory review period for a product within 30 days of the receipt of a written request from PTO for such a determination and a copy of the patent term restoration application.
</P>
<P>(b) FDA may extend the 30-day period if:
</P>
<P>(1) A related FDA action that may affect the regulatory review period determination is pending; or
</P>
<P>(2) PTO requests that FDA temporarily suspend the determination process; or
</P>
<P>(3) PTO or FDA receives new information about the product that warrants an extension of the time required for the determination of the regulatory review period.
</P>
<P>(c) This section does not apply to applications withdrawn by the applicant or applications that PTO determines are ineligible for patent term restoration.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.23.4" TYPE="SUBPART">
<HEAD>Subpart D—Due Diligence Petitions</HEAD>


<DIV8 N="§ 60.30" NODE="21:1.0.1.1.23.4.98.1" TYPE="SECTION">
<HEAD>§ 60.30   Filing, format, and content of petitions.</HEAD>
<P>(a) Any person may file a petition with FDA, no later than 180 days after the publication of a regulatory review period determination under § 60.20, that challenges FDA's determination by alleging that the applicant for patent term restoration did not act with due diligence in seeking FDA approval of the product during the regulatory review period.
</P>
<P>(b) The petition shall be filed in accordance with § 10.20, under the docket number of the <E T="04">Federal Register</E> notice of the agency's regulatory review period determination, and shall be in the format specified in § 10.30. The petition shall contain the information specified in § 10.30 and any additional information required by this subpart. If any provision of § 10.20 or § 10.30 is inconsistent with any provision of this part, FDA will consider the petition in accordance with this part.
</P>
<P>(c) The petition shall claim that the applicant did not act with due diligence during some part of the regulatory review period and shall set forth sufficient facts, including dates if possible, to merit an investigation by FDA of whether the applicant acted with due diligence.
</P>
<P>(d) The petition shall contain a certification that the petitioner has served a true and complete copy of the petition upon the applicant by certified or registered mail (return receipt requested) or by personal delivery.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 60.32" NODE="21:1.0.1.1.23.4.98.2" TYPE="SECTION">
<HEAD>§ 60.32   Applicant response to petition.</HEAD>
<P>(a) The applicant shall file with FDA a written response to the petition no later than 30 days after the applicant's receipt of a copy of the petition.
</P>
<P>(b) The applicant's response may present additional facts and circumstances to address the assertions in the petition, but shall be limited to the issue of whether the applicant acted with due diligence during the regulatory review period. The applicant's response may include documents that were not in the original patent extension application.
</P>
<P>(c) If the applicant does not respond to the petition, FDA will decide the matter on the basis of the information submitted in the patent term restoration application, due diligence petition, and FDA records.


</P>
</DIV8>


<DIV8 N="§ 60.34" NODE="21:1.0.1.1.23.4.98.3" TYPE="SECTION">
<HEAD>§ 60.34   FDA action on petitions.</HEAD>
<P>(a) Within 90 days after FDA receives a petition filed under § 60.30(a), the agency will either deny the petition under paragraph (b) or (c) of this section or investigate and determine under § 60.36 whether the applicant acted with due diligence during the regulatory review period. FDA will publish its due diligence determination in the <E T="04">Federal Register,</E> notify PTO of the due diligence determination in writing, and send copies of the notice to PTO, the applicant, and the petitioner.
</P>
<P>(b) FDA may deny a due diligence petition without considering the merits of the petition if:
</P>
<P>(1) The petition is not filed in accordance with § 60.30;
</P>
<P>(2) The petition is not filed in accordance with § 10.20;
</P>
<P>(3) The petition does not contain the information required by § 10.30;
</P>
<P>(4) The petition fails to contain information or allegations upon which it may reasonably be determined that the applicant did not act with due diligence during the applicable regulatory review period; or
</P>
<P>(5) The petition fails to allege a sufficient total amount of time during which the applicant did not exercise due diligence such that, even if the petition were granted, the petition would not affect the maximum patent extension the applicant sought in the application.


</P>
</DIV8>


<DIV8 N="§ 60.36" NODE="21:1.0.1.1.23.4.98.4" TYPE="SECTION">
<HEAD>§ 60.36   Standard of due diligence.</HEAD>
<P>(a) In determining the due diligence of an applicant, FDA will examine the facts and circumstances of the applicant's actions during the regulatory review period to determine whether the applicant exhibited that degree of attention, continuous directed effort, and timeliness as may reasonably be expected from, and are ordinarily exercised by, a person during a regulatory review period. FDA will take into consideration all relevant factors, such as the amount of time between the approval of an investigational exemption or research permit and the commencement of a clinical investigation and the amount of time required to conduct a clinical investigation.
</P>
<P>(b) For purposes of this part, the actions of the marketing applicant shall be imputed to the applicant for patent term restoration. The actions of an agent, attorney, contractor, employee, licensee, or predecessor in interest of the marketing applicant or applicant for patent term restoration shall be imputed to the applicant for patent term restoration.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.23.5" TYPE="SUBPART">
<HEAD>Subpart E—Due Diligence Hearings</HEAD>


<DIV8 N="§ 60.40" NODE="21:1.0.1.1.23.5.98.1" TYPE="SECTION">
<HEAD>§ 60.40   Request for hearing.</HEAD>
<P>(a) Any person may request, not later than 60 days after the publication under § 60.34(a) of FDA's due diligence determination, that FDA conduct an informal hearing on the due diligence determination.
</P>
<P>(b) The request for a hearing under this section shall:
</P>
<P>(1) Be sent by mail, personal delivery, or any other mode of written communication to the Dockets Management Staff and filed under the relevant product file;
</P>
<P>(2) Specify the facts and the action that are the subject of the hearing;
</P>
<P>(3) Provide the name and address of the person requesting the hearing; and
</P>
<P>(4) Certify that the requesting party has served a true and complete copy of the request upon the petitioner and the applicant by certified or registered mail (return receipt requested) or by personal delivery.
</P>
<P>(c) The request shall state whether the requesting party seeks a hearing within 30 days or 60 days of FDA's receipt of the request.
</P>
<CITA TYPE="N">[53 FR 7305, Mar. 7, 1988, as amended at 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 60.42" NODE="21:1.0.1.1.23.5.98.2" TYPE="SECTION">
<HEAD>§ 60.42   Notice of hearing.</HEAD>
<P>Ten days before the hearing, FDA will notify the requesting party, the applicant, and the petitioner, orally or in writing, of the date, time, and location of the hearing. The agency will provide the requesting party, the applicant, and the petitioner with an opportunity to participate as a party in the hearing.


</P>
</DIV8>


<DIV8 N="§ 60.44" NODE="21:1.0.1.1.23.5.98.3" TYPE="SECTION">
<HEAD>§ 60.44   Hearing procedures.</HEAD>
<P>The due diligence hearing shall be conducted in accordance with this part, supplemented by the nonconflicting procedures in part 16. During the due diligence hearing, the applicant and the petitioner shall enjoy all the rights and privileges accorded a person requesting a hearing under part 16. The standard of due diligence set forth in § 60.36 will apply in the due diligence hearing. The party requesting the due diligence hearing shall have the burden of proof at the hearing.


</P>
</DIV8>


<DIV8 N="§ 60.46" NODE="21:1.0.1.1.23.5.98.4" TYPE="SECTION">
<HEAD>§ 60.46   Administrative decision.</HEAD>
<P>Within 30 days after the completion of the due diligence hearing, the Commissioner will affirm or revise the determination made under § 60.34(a) and will publish the due diligence redetermination in the <E T="04">Federal Register,</E> notify PTO of the redetermination, and send copies of the notice to PTO and to the requesting party, the applicant, and the petitioner.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="70" NODE="21:1.0.1.1.24" TYPE="PART">
<HEAD>PART 70—COLOR ADDITIVES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 342, 343, 348, 351, 360b, 361, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15636, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.24.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 70.3" NODE="21:1.0.1.1.24.1.98.1" TYPE="SECTION">
<HEAD>§ 70.3   Definitions.</HEAD>
<P>(a) <I>Secretary</I> means the Secretary of Health and Human Services.
</P>
<P>(b) <I>Department</I> means the Department of Health and Human Services.
</P>
<P>(c) <I>Commissioner</I> means the Commissioner of Food and Drugs.
</P>
<P>(d) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act as amended.
</P>
<P>(e) <I>Color Certification Branch</I> means the unit established within the Food and Drug Administration located in the Center for Food Safety and Applied Nutrition, charged with the responsibility for the mechanics of the certification procedure hereinafter described, and including the examination of samples of color additives subject to certification.
</P>
<P>(f) A <I>color additive</I> is any material, not exempted under section 201(t) of the act, that is a dye, pigment, or other substance made by a process of synthesis or similar artifice, or extracted, isolated, or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, mineral, or other source and that, when added or applied to a food, drug, or cosmetic or to the human body or any part thereof, is capable (alone or through reaction with another substance) of imparting a color thereto. Substances capable of imparting a color to a container for foods, drugs, or cosmetics are not color additives unless the customary or reasonably foreseeable handling or use of the container may reasonably be expected to result in the transmittal of the color to the contents of the package or any part thereof. Food ingredients such as cherries, green or red peppers, chocolate, and orange juice which contribute their own natural color when mixed with other foods are not regarded as <I>color additives</I>; but where a food substance such as beet juice is deliberately used as a color, as in pink lemonade, it is a <I>color additive.</I> Food ingredients as authorized by a definitions and standard of identity prescribed by regulations pursuant to section 401 of the act are <I>color additives,</I> where the ingredients are specifically designated in the definitions and standards of identity as permitted for use for coloring purposes. An ingredient of an animal feed whose intended function is to impart, through the biological processes of the animal, a color to the meat, milk, or eggs of the animal is a color additive and is not exempt from the requirements of the statute. This definition shall apply whether or not such ingredient has nutritive or other functions in addition to the property of imparting color. An ingested drug the intended function of which is to impart color to the human body is a <I>color additive.</I> For the purposes of this part, the term <I>color</I> includes black, white, and intermediate grays, but substances including migrants from packaging materials which do not contribute any color apparent to the naked eye are not <I>color additives.</I>
</P>
<P>(g) For a material otherwise meeting the definition of <I>color additive</I> to be exempt from section 721 of the act, on the basis that it is used (or intended to be used) solely for a purpose or purposes other than coloring, the material must be used in a way that any color imparted is clearly unimportant insofar as the appearance, value, marketability, or consumer acceptability is concerned. (It is not enough to warrant exemption if conditions are such that the primary purpose of the material is other than to impart color.)
</P>
<P>(h) The exemption that applies to a pesticide chemical, soil or plant nutrient, or other agricultural chemical, where its coloring effect results solely from its aiding, retarding, or otherwise affecting directly or indirectly, the growth or other natural physiological processes of produce of the soil, applies only to color developed in such product through natural physiological processes such as enzymatic action. If the pesticide chemical, soil or plant nutrient, or other agricultural chemical itself acts as a color or carries as an ingredient a color, and because of this property colors the produce of the soil, it is a <I>color additive</I> and is not exempt.
</P>
<P>(i) <I>Safe</I> means that there is convincing evidence that establishes with reasonable certainty that no harm will result from the intended use of the color additive.
</P>
<P>(j) The term <I>straight color</I> means a color additive listed in parts 73, 74, and 81 of this chapter, and includes lakes and such substances as are permitted by the specifications for such color.
</P>
<P>(k) The term <I>mixture</I> means a color additive made by mixing two or more straight colors, or one or more straight colors and one or more diluents.
</P>
<P>(l) The term <I>lake</I> means a straight color extended on a substratum by adsorption, coprecipitation, or chemical combination that does not include any combination of ingredients made by simple mixing process.
</P>
<P>(m) The term <I>diluent</I> means any component of a color additive mixture that is not of itself a color additive and has been intentionally mixed therein to facilitate the use of the mixture in coloring foods, drugs, or cosmetics or in coloring the human body. The diluent may serve another functional purpose in the foods, drugs, or cosmetics, as for example sweetening, flavoring, emulsifying, or stabilizing, or may be a functional component of an article intended for coloring the human body.
</P>
<P>(n) The term <I>substratum</I> means the substance on which the pure color in a lake is extended.
</P>
<P>(o) The term <I>pure color</I> means the color contained in a color additive, exclusive of any intermediate or other component, or of any diluent or substratum contained therein.
</P>
<P>(p) The term <I>batch</I> means a homogeneous lot of color additive or color additive mixture produced by an identified production operation, which is set apart and held as a unit for the purpose of obtaining certification of such quantity.
</P>
<P>(q) The term <I>batch number</I> means the number assigned to a batch by the person who requests certification thereof.
</P>
<P>(r) The term <I>lot number</I> means an identifying number or symbol assigned to a batch by the Food and Drug Administration.
</P>
<P>(s) The term <I>area of the eye</I> means the area enclosed with in the circumference of the supra-orbital ridge and the infra-orbital ridge, including the eyebrow, the skin below the eyebrow, the eyelids and the eyelashes, and conjunctival sac of the eye, the eyeball, and the soft areolar tissue that lies within the perimeter of the infra-orbital ridge.
</P>
<P>(t) The term <I>package</I> means the immediate container in which a color additive or color additive mixture has been packed for shipment or delivery. If the package is then packed in a shipping carton or other protective container, such container shall not be considered to be the immediate container. In the case of color additive mixtures for household use containing less than 15 percent pure color, when two or more containers of 3 ounces each or less, each containing a different color, are distributed as a unit, the immediate container for such unit shall be considered to be the package as defined in this section.
</P>
<P>(u) The <I>hair dye</I> exemption in section 601(a) of the act applies to coal tar hair dyes intended for use in altering the color of the hair and which are, or which bear or contain, color additives derived from coal tar with the sensitization potential of causing skin irritation in certain individuals and possible blindness when used for dyeing the eyelashes or eyebrows. The exemption is permitted with the condition that the label of any such article bear conspicuously the statutory caution and adequate directions for preliminary patch-testing. The exemption does not apply to coloring ingredients in hair dyes not derived from coal tar, and it does not extend to poisonous or deleterious diluents that may be introduced as wetting agents, hair conditions, emulsifiers, or other components in a color shampoo, rinse, tint, or similar dual-purpose cosmetic that alter the color of the hair.
</P>
<P>(v) The terms <I>externally applied drugs</I> and <I>externally applied cosmetics</I> mean drugs or cosmetics applied only to external parts of the body and not to the lips or any body surface covered by mucous membrane.
</P>
<CITA TYPE="N">[42 FR 15636, Mar. 22, 1977, as amended at 61 FR 14478, Apr. 2, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 70.5" NODE="21:1.0.1.1.24.1.98.2" TYPE="SECTION">
<HEAD>§ 70.5   General restrictions on use of color additives.</HEAD>
<P>(a) <I>Color additives for use in the area of the eye.</I> No listing or certification of a color additive shall be considered to authorize the use of any such color additive in any article intended for use in the area of the eye unless such listing or certification of such color additive specifically provides for such use. Any color additive used in or on any article intended for use in the area of the eye, the listing or certification of which color additive does not provide for such use, shall be considered to be a color additive not listed under parts 73, 74, and 81 of this chapter, even though such color additive is certified and/or listed for other uses.
</P>
<P>(b) <I>Color additives for use in injections.</I> No listing or certification of a color additive shall be considered to authorize the use of any such color additive in any article intended for use in injections unless such listing or certification of such color additive specifically provides for such use. Any color additive used in or on any article intended for use in injections, the listing or certification of which color additive does not provide for such use, shall be considered to be a color additive not listed under parts 73, 74, and 81 of this chapter, even though such color additive is certified and/or listed for other uses.
</P>
<P>(c) <I>Color additives for use in surgical sutures.</I> No listing or certification of a color additive shall be considered to authorize the use of any such color additive in any article intended for use as a surgical suture unless such listing or certification of such color additive specifically provides for such use. Any color additive used in or on any article intended for use as a surgical suture, the listing or certification of which color additive does not provide for such use, shall be considered to be a color additive not listed under parts 73, 74, and 81 of this chapter, even though such color additive is certified and/or listed for other uses.


</P>
</DIV8>


<DIV8 N="§ 70.10" NODE="21:1.0.1.1.24.1.98.3" TYPE="SECTION">
<HEAD>§ 70.10   Color additives in standardized foods and new drugs.</HEAD>
<P>(a) <I>Standardized foods.</I> (1) Where a petition is received for issuance or amendment of a regulation establishing a definition and standard of identity for a food under section 401 of the act, which proposes the inclusion of a color additive in the standardized food, the provisions of the regulations in part 71 of this chapter shall apply with respect to the information that must be submitted with respect to the safety of the color additive (if such information has not previously been submitted and safety of the color additive for the intended use has not been already established), and the petition must show also that the use of the color additive in the standardized food would be in conformance with section 401 of the act or with the terms of a temporary permit issued under § 130.17 of this chapter.
</P>
<P>(2) If a petition for a definition and standard of identity contains a proposal for a color additive regulation, and the petitioner fails to designate it as such, the Commissioner, upon determining that the petition includes a proposal for a color additive regulation, shall so notify the petitioner and shall thereafter proceed in accordance with the regulations in part 71 of this chapter.
</P>
<P>(3) A regulation will not be issued allowing the use of a color additive in a food for which a definition and standard of identity is established, unless its issuance is in conformance with section 401 of the act or with the terms of a temporary permit issued under § 130.17 of this chapter. When the contemplated use of such additive complies with the terms of a temporary permit, the color additive regulation will be conditioned on such compliance and will expire with the expiration of the temporary permit.
</P>
<P>(b) <I>New drugs.</I> (1) Where an application for a new drug is received and this application proposes, for coloring purposes only, the inclusion of a color additive, the provisions of the regulations in part 71 of this chapter shall apply with respect to the information that must be submitted about the safety of the color additive, if such information has not previously been submitted and safety of the color additive for the intended use has not already been established.
</P>
<P>(2) If an application for a new drug inferentially contains a proposal for a color additive regulation, and the applicant fails to designate it as such, the Commissioner, upon determining that the application includes a proposal for a color additive regulation, shall so notify the applicant and shall thereafter proceed in accordance with the regulations in part 71 of this chapter.
</P>
<P>(3) Where a petition for a color additive must be filed in accordance with paragraph (b)(2) of this section, the date of filing of the color additive petition shall be considered as the date of filing of the new-drug application.
</P>
<CITA TYPE="N">[42 FR 15636, Mar. 22, 1977, as amended at 64 FR 400, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 70.11" NODE="21:1.0.1.1.24.1.98.4" TYPE="SECTION">
<HEAD>§ 70.11   Related substances.</HEAD>
<P>(a) Different color additives may cause similar or related pharmacological or biological effects, and, in the absence of evidence to the contrary, those that do so will be considered to have additive toxic effects.
</P>
<P>(b) Food additives may also cause pharmacological or biological effects similar or related to such effects caused by color additives, and, in the absence of evidence to the contrary, those that do so will be considered as having additive toxic effects.
</P>
<P>(c) Pesticide chemicals may also cause pharmacological or biological effects similar or related to such effects caused by color additives, and, in the absence of evidence to the contrary, those that do so will be considered to have additive toxic effects.
</P>
<P>(d) In establishing tolerances for color additives, the Commissioner will take into consideration, among other things, the amount of any common component permitted in other color additives, in food additives, and in pesticide chemical residues as well as the similar biological activity (such as cholinesterase inhibition) produced by such substance.


</P>
</DIV8>


<DIV8 N="§ 70.19" NODE="21:1.0.1.1.24.1.98.5" TYPE="SECTION">
<HEAD>§ 70.19   Fees for listing.</HEAD>
<P>(a) Each petition for the listing of a color additive shall be accompanied by a deposit of $3,000.00 if the proposal is for listing the color additive for use generally in or on foods, in or on drugs, and in or on cosmetics.
</P>
<P>(b) If the petition for the listing is for use in or on foods only, the deposit shall be $3,000.00.
</P>
<P>(c) If the petition for the listing is for use in or on drugs and/or cosmetics only, the deposit shall be $2,600.00.
</P>
<P>(d) The provisions of paragraphs (a), (b), and (c) of this section shall be applicable, whether or not the proposal contemplates any tolerances, limitations, or other restrictions placed upon the use of the color additive.
</P>
<P>(e) If a petition proposing the issuance of a regulation is withdrawn before it is finally accepted for filing, the deposit, less a $600.00 fee for clerical handling and administrative and technical review, shall be returned to the petitioner.
</P>
<P>(f) If a petition proposing the issuance of a regulation is withdrawn within 30 days after filing, the deposit, less $1,800.00 if the petition is covered by paragraph (a) or (b) of this section, and less $1,600.00, if the petition is covered by paragraph (c) of this section, shall be returned to the petitioner.
</P>
<P>(g) When a petition is withdrawn after filing and resubmitted within 6 months, it shall be accompanied by a deposit of $1,800.00 for a petition filed under paragraph (a) or (b) of this section, and $1,600.00 for a petition filed under paragraph (c) of this section. If a petition is resubmitted after 6 months, it shall be accompanied by the deposit that would be required if it were being submitted for the first time.
</P>
<P>(h) When the resubmission pertains to a petition that had been withdrawn before acceptance for filing, a new advance deposit shall be made in full as prescribed in paragraph (a), (b), or (c) of this section.
</P>
<P>(i) After a color additive has been listed, any request for an amendment or additional tolerance shall be accompanied by a deposit of $1,800.00 for use in the items specified in paragraphs (a) and (b) of this section, or $1,600.00 for use in items specified in paragraph (c) of this section.
</P>
<P>(j) The fee for services in listing a diluent under § 80.35 for use in color additive mixtures shall be $250.00.
</P>
<P>(k) Objections and request for public hearing under section 721(d) of the act or section 203(d)(2)(C) of Pub. L. 86-618 (74 Stat. 404; 21 U.S.C. 379e, note) shall be accompanied by a filing fee of $250.00.
</P>
<P>(l) In the event of a referral of a petition under this section to an advisory committee, all costs related thereto (including personal compensation of committee members, travel materials, and other costs) shall be borne by the person or organization requesting the referral, such costs to be assessed on the basis of actual cost to the Government: <I>Provided,</I> That the compensation of such costs shall include personal compensation of advisory committee members at a rate not to exceed $75.00 per member per day.
</P>
<P>(m) In the case of requests of referrals to advisory committees, a special advance deposit shall be made in the amount of $2,500.00. Where required, further advance in increments of $2,500.00 each shall be made upon request of the Commissioner of Food and Drugs. All deposits for referrals to advisory committees in excess of actual expenses shall be refunded to the depositor.
</P>
<P>(n) All requests for pharmacological or other scientific studies shall be accompanied by an advance deposit of $5,000.00. Further advance deposits shall be made upon request of the Commissioner of Food and Drugs when necessary to prevent arrears in such cost. Any deposits in excess of actual expenses will be refunded to the depositor. If a request is denied the advance deposit will be refunded less such costs as are incurred for review of the request.
</P>
<P>(o) The person who files a petition for judicial review of an order under section 721(d) of the act shall pay the costs of preparing a transcript of the record on which the order is based.
</P>
<P>(p) All deposits and fees required by the regulations in this section shall be paid by money order, bank draft or certified check drawn to the order of the Food and Drug Administration, collectible at par at Washington, DC All deposits and fees shall be forwarded to the Center for Food Safety and Applied Nutrition (HFS-200), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, whereupon after making appropriate record thereof they will be transmitted to the Treasurer of the United States for deposit in the special account “Salaries and Expenses, Certification, Inspection, and Other Services, Food and Drug Administration.”
</P>
<P>(q) The Commissioner of Food and Drugs may waive or refund such fees in whole or in part when in his judgment such action will promote the public interest.
</P>
<P>(r) Any person who believes that payment of these fees will work a hardship on him may petition the Commissioner of Food and Drugs to waive or refund the fees.
</P>
<CITA TYPE="N">[42 FR 15636, Mar. 22, 1977, as amended at 54 FR 24890, June 12, 1989; 61 FR 14478, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 81 FR 49895, July 29, 2016]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.24.2" TYPE="SUBPART">
<HEAD>Subpart B—Packaging and Labeling</HEAD>


<DIV8 N="§ 70.20" NODE="21:1.0.1.1.24.2.98.1" TYPE="SECTION">
<HEAD>§ 70.20   Packaging requirements for straight colors (other than hair dyes).</HEAD>
<P>Straight colors shall be packaged in containers which prevent changes in composition. Packages shall be sealed so that they cannot be opened without breaking the seal. An unavoidable change in moisture content caused by the ordinary and customary exposure that occurs in good storage, packing, and distribution practice is not considered a change in composition. If the packaging material is a food additive it shall be authorized by an appropriate regulation in parts 170 through 189 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 70.25" NODE="21:1.0.1.1.24.2.98.2" TYPE="SECTION">
<HEAD>§ 70.25   Labeling requirements for color additives (other than hair dyes).</HEAD>
<P>(a) <I>General labeling requirements.</I> All color additives shall be labeled with sufficient information to assure their safe use and to allow a determination of compliance with any limitations imposed by this part and parts 71, 73, 74, 80, and 81 of this chapter. In addition to all other information required by the act, labels for color additives, except those in a form suitable for coloring the human body, shall state:
</P>
<P>(1) The name of the straight color or the name of each ingredient comprising the color additive, if it is a mixture.
</P>
<P>(2) A statement indicating general limitations for the use of the color additive, such as “for food use only”; “for food, drug, and cosmetic use”; “for use in drugs for external application only.”
</P>
<P>(3) Where regulations issued impose quantitative limitations for a general or specific use of a straight color, the amount of each such straight color in terms of weight per unit/volume or percent by weight.
</P>
<P>(4) An expiration date if stability data require it.
</P>
<P>(b) <I>Special labeling for color additives with tolerances.</I> Where tolerances are imposed for a general or specific use of a color additive, the label shall in addition provide directions for use of the color additive which if followed will preclude the food, drug, or cosmetic to which it is added from containing an amount of the color additive in excess of the tolerance.
</P>
<P>(c) <I>Special labeling for color additives with other limitations.</I> If use of the color additive is subject to other limitations prescribed in this part, such limitations shall be stated on the label of the color additive by a plain and conspicuous statement. Examples of such limitation statements are: “Do not use in products used in the area of the eye”; “Do not use for coloring drugs for injection.”
</P>
<P>(d) <I>Special labeling for color additives not exempt from certification.</I> Color additives not exempt from the certification procedures shall in addition include in the labeling the lot number assigned by the Color Certification Branch, except that in the case of any mixture for household use which contains not more than 15 percent of pure color and which is in packages containing not more than 3 ounces there appears on the label, a code number which the manufacturer has identified with the lot number by giving to the Food and Drug Administration written notice that such code number will be used in lieu of the lot number.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.24.3" TYPE="SUBPART">
<HEAD>Subpart C—Safety Evaluation</HEAD>


<DIV8 N="§ 70.40" NODE="21:1.0.1.1.24.3.98.1" TYPE="SECTION">
<HEAD>§ 70.40   Safety factors to be considered.</HEAD>
<P>In accordance with section 721(b)(5)(A)(iii) of the act, the following safety factor will be applied in determining whether the proposed use of a color additive will be safe: Except where evidence is submitted which justifies use of a different safety factor, a safety factor of 100 to 1 will be used in applying animal experimentation data to man; that is, a color additive for use by man will not be granted a tolerance that will exceed 1/100th of the maximum no-effect level for the most susceptible experimental animals tested. The various species of experimental animals used in the tests shall conform to good pharmacological practice.


</P>
</DIV8>


<DIV8 N="§ 70.42" NODE="21:1.0.1.1.24.3.98.2" TYPE="SECTION">
<HEAD>§ 70.42   Criteria for evaluating the safety of color additives.</HEAD>
<P>(a) In deciding whether a petition is complete and suitable for filing and in reaching a decision on any petition filed, the Commissioner will apply the “safe-for-use” principle. This will require the presentation of all needed scientific data in support of a proposed listing to assure that each listed color additive will be safe for its intended use or uses in or on food, drugs, or cosmetics. The Commissioner may list a color additive for use generally in or on food, in or on drugs, or in or on cosmetics when he finds from the data presented that such additive is suitable and may safely be employed for such general use; he may list an additive only for more limited use or uses for which it is proven suitable and may safely be employed; and he is authorized to prescribe broadly the conditions under which the additive may be safely employed for such use or uses. This may allow the use of a particular dye, pigment, or other substance with certain diluents, but not with others, or at a higher concentration with some than with others.
</P>
<P>(b) The safety for external color additives will normally be determined by tests for acute oral toxicity, primary irritation, sensitization, subacute dermal toxicity on intact and abraded skin, and carcinogenicity by skin application. The Commissioner may waive any of such tests if data before him otherwise establish that such test is not required to determine safety for the use proposed.
</P>
<P>(c) Upon written request describing the proposed use of a color additive and the proposed experiments to determine its safety, the Commissioner will advise a person who wishes to establish the safety of a color additive whether he believes the experiments planned will yield data adequate for an evaluation of the safety of the additive.


</P>
</DIV8>


<DIV8 N="§ 70.45" NODE="21:1.0.1.1.24.3.98.3" TYPE="SECTION">
<HEAD>§ 70.45   Allocation of color additives.</HEAD>
<P>Whenever, in the consideration of a petition or a proposal to list a color additive or to alter an existing listing, the data before the Commissioner fail to show that it would be safe to list the color additive for all the uses proposed or at the levels proposed, the Commissioner will notify the petitioner and other interested persons by publication in the <E T="04">Federal Register</E> that it is necessary to allocate the safe tolerance for the straight color in the color additive among the competing needs. This notice shall call for the presentation of data by all interested persons on which the allocation can be made in accordance with section 721(b)(8) of the act. The time for acting upon the petition shall be stayed until such data are presented, whereupon the time limits shall begin to run anew. As promptly as possible after presentation of the data, the Commissioner will, by order, announce the allocation and the tolerance limitations.


</P>
</DIV8>


<DIV8 N="§ 70.50" NODE="21:1.0.1.1.24.3.98.4" TYPE="SECTION">
<HEAD>§ 70.50   Application of the cancer clause of section 721 of the act.</HEAD>
<P>(a) <I>Color additives that may be ingested.</I> Whenever (1) the scientific data before the Commissioner (either the reports from the scientific literature or the results of biological testing) suggest the possibility that the color additive including its components or impurities has induced cancer when ingested by man or animal; or (2) tests which are appropriate for the evaluation of the safety of additives in food suggest that the color additive, including its components or impurities, induces cancer in man or animal, the Commissioner shall determine whether, based on the judgment of appropriately qualified scientists, cancer has been induced and whether the color additive, including its components or impurities, was the causative substance. If it is his judgment that the data do not establish these facts, the cancer clause is not applicable; and if the data considered as a whole establish that the color additive will be safe under the conditions that can be specified in the applicable regulation, it may be listed for such use. But if in the judgment of the Commissioner, based on information from qualified scientists, cancer has been induced, no regulation may issue which permits its use.
</P>
<P>(b) <I>Color additives that will not be ingested.</I> Whenever the scientific data before the Commissioner suggest the possibility that the color additive, including its components or impurities, has induced cancer in man or animals by routes other than ingestion, the Commissioner shall determine whether, based on the judgment of appropriately qualified scientists, the test suggesting the possibility of carcinogenesis is appropriate for the evaluation of the color additive for a use which does not involve ingestion, cancer has been induced, and the color additive, including its components or impurities, was the causative substance. If it is his judgment that the data do not establish these facts, the cancer clause is not applicable to preclude external drug and cosmetic uses, and if the data as a whole establish that the color additive will be safe under conditions that can be specified in the regulations, it may be listed for such use. But if, in the judgment of the Commissioner, based on information from qualified scientists, the test is an appropriate one for the consideration of safety for the proposed external use, and cancer has been induced by the color additive, including its components or impurities, no regulation may issue which permits its use in external drugs and cosmetics.
</P>
<P>(c) <I>Color additives for use as an ingredient of feed for animals that are raised for food production.</I> Color additives that are an ingredient of the feed for animals raised for food production and that have the potential to contaminate human food with residues whose consumption could present a risk of cancer to people must satisfy the requirements of subpart E of part 500 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15636, Mar. 22, 1977, as amended at 43 FR 22675, May 26, 1978; 52 FR 49586, Dec. 31, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 70.51" NODE="21:1.0.1.1.24.3.98.5" TYPE="SECTION">
<HEAD>§ 70.51   Advisory committee on the applicability of the anticancer clause.</HEAD>
<P>All requests for and procedures governing any advisory committee on the anticancer clause shall be subject to the provisions of part 14 of this chapter, and particularly subpart H of that part.


</P>
</DIV8>


<DIV8 N="§ 70.55" NODE="21:1.0.1.1.24.3.98.6" TYPE="SECTION">
<HEAD>§ 70.55   Request for scientific studies.</HEAD>
<P>The Commissioner will consider requests by any interested person who desires the Food and Drug Administration to conduct scientific studies to support a petition for a regulation for a color additive. If favorably acted upon, such studies will be limited to pharmacological investigations, studies of the chemical and physical structure of the color additive, and methods of analysis of the pure color additive (including impurities) and its identification and determination in foods, drugs, or cosmetics, as the case may be. All requests for such studies shall be accompanied by the fee prescribed in § 70.19.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="71" NODE="21:1.0.1.1.25" TYPE="PART">
<HEAD>PART 71—COLOR ADDITIVE PETITIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 348, 351, 355, 360, 360b-360f, 360h-360j, 361, 371, 379e, 381; 42 U.S.C. 216, 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15639, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.25.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 71.1" NODE="21:1.0.1.1.25.1.98.1" TYPE="SECTION">
<HEAD>§ 71.1   Petitions.</HEAD>
<P>(a) Any interested person may propose the listing of a color additive for use in or on any food, drug, or cosmetic or for coloring the human body. Such proposal shall be made in a petition in the form prescribed in paragraph (c) of this section. The petition shall be submitted in triplicate (quadruplicate, if intended uses include uses in meat, meat food product, or poultry product). If any part of the material submitted is in a foreign language, it shall be accompanied by an accurate and complete English translation. The petitioner shall state the post-office address in the United States to which published notices or orders issued or objections filed pursuant to section 721 of the act may be sent.
</P>
<P>(b) Pertinent information may be incorporated in, and will be considered as part of, a petition on the basis of specific reference to such information submitted to and retained in the files of the Food and Drug Administration. However, any reference to unpublished information furnished by a person other than the applicant will not be considered unless use of such information is authorized in a written statement signed by the person who submitted the information. Any reference to published information offered in support of a color additive petition should be accompanied by reprints or photostatic copies of such references.
</P>
<P>(c) Petitions shall include the following data and be submitted in the following form:
</P>
<EXTRACT>
<FRP>__________________ (Date)
</FRP>
<FP-DASH>Name of petitioner
</FP-DASH>
<FP-DASH>Post-office address
</FP-DASH>
<FP-DASH>Name of color additive and proposed use
</FP-DASH>
<FP>Office of Food Additive Safety (HFS-200),
</FP>
<FP-1>Center for Food Safety and Applied Nutrition,
</FP-1>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr., 
</FP>
<FP>College Park, MD 20740
</FP>
<FP>Dear Sir:
</FP>
<P>Petitioner submits this pursuant to section 721(b)(1) of the Federal Food, Drug, and Cosmetic Act requesting listing by the Commissioner of the color additive __________ as suitable and safe for use in or on __________ subject to the conditions that ______________. [Petitioner may propose a listing for general use in food, drugs, or cosmetics or, if such general listing is not believed suitable and safe, the petitioner shall describe the conditions under which he believes the additive can be safely used and for which it will be suitable. These conditions may include tolerance limitations, specifications as to the manner in which the additive may be added or used, and directions and other labeling or packaging safeguards that should be applied. The level of use proposed should not be higher than reasonably required to accomplish the intended color effect.]
</P>
<P>Attached hereto, in triplicate (quadruplicate, if intended uses include uses in meat, meat food product, or poultry product), and constituting a part of this petition are the following:
</P>
<P>A. The name and all pertinent information concerning the color additive, including chemical identity and composition of the color additive, its physical, chemical, and biological properties, and specifications prescribing its component(s) and identifying and limiting the reaction byproducts and other impurities.
</P>
<P>The petition shall contain a description of the chemical and physical tests relied upon to identify the color additive and shall contain a full description of the methods used in, and the facilities and controls used for, the production of the color additive. These shall establish that it is a substance of reproducible composition. Alternative methods and controls and variations in methods and controls, within reasonable limits, that do not affect the characteristics of the substance or the reliability of the controls may be specified.
</P>
<P>The petition shall supply a list of all substances used in the synthesis, extraction, or other method of preparation of any straight color, regardless of whether they undergo chemical change in the process. Each substance should be identified by its common or usual name and its complete chemical name, using structural formulas when necessary for specific identification. If any proprietary preparation is used as a component, the proprietary name should be followed by a complete quantitive statement of composition. Reasonable alternatives for any listed substance may be specified.
</P>
<P>If the petitioner does not himself perform all the manufacturing, processing, and packing operations for a color additive, the petitioner shall identify each person who will perform a part of such operations and designate the part.
</P>
<P>The petition shall include stability data, and, if the data indicate that it is needed to insure the identity, strength, quality, or purity of the color additive, the expiration period that will be employed as well as any packaging and labeling precautions needed to preserve stability.
</P>
<P>B. The amount of the color additive proposed for use and the color effect intended to be achieved, together with all directions, recommendations, and suggestions regarding the proposed use, as well as specimens of the labeling proposed for the color additive. If the color effect results or may reasonably be expected to result from use of the color additive in packaging material, the petitioner shall show how this may occur and what residues may reasonably be anticipated.
</P>
<P>Typewritten or other draft-labeling copy will be accepted for consideration of the petition provided final printed labeling identical in content to the draft copy is submitted as soon as available, and prior to the marketing of the color additive. The printed labeling shall conform in prominence and conspicuousness with the requirements of the act.
</P>
<P>If the color additive is one for which a tolerance limitation is required to assure its safety, the level of use proposed should be no higher than the amount reasonably required to accomplish the intended physical or other technical effect, even though the safety data may support a higher tolerance. If the safety data will not support the use of the amount of the color additive reasonably needed to accomplish the desired color effect, the requested tolerance will not be established. Petitioners are expected to propose the use of color additives in accordance with sound color chemistry.
</P>
<P>C.1. A description of practicable methods to determine the pure color and all intermediates, subsidiary colors, and other components of the color additive.
</P>
<P>2. A description of practicable methods to determine the amount of the color additive in any raw, processed, and/or finished food, drug, or cosmetic in which use of the color additive is proposed. (The tests proposed shall be those that can be used for food, drug, or cosmetic control purposes and can be applied with consistent results by any properly equipped laboratory and trained personnel.)
</P>
<P>3. A description of methods for identification and determination of any substance formed in or on such food, drug, or cosmetic because of the use of the color additive. (If it is the petitioner's view that any such method would not be needed, under the terms of section 721(b)(5)(A)(iv), a statement shall be submitted in lieu of methods as to the basis for such view.)
</P>
<P>D. Full reports of investigation made with respect to the safety of the color additive.
</P>
<P>(A petition will be regarded as incomplete unless it includes full reports of adequate tests reasonably applicable to show whether or not the color additive will be safe for its intended use. The reports ordinarily should include detailed data derived from appropriate animal and other biological experiments in which the methods used and the results obtained are clearly set forth. The petition shall not omit without explanation any data that would influence the evaluation of the safety of the color additive).
</P>
<P>E. Complete data which will allow the Commissioner to consider, among other things, the probable consumption of, and/or other relevant exposure from the additive and of any substance formed in or on food, drugs, or cosmetics because of such additive; and the cumulative effect, if any, of such additive in the diet of man or animals, taking into account the same or any chemically or pharmacologically related substance or substances in the diet including, but not limited to food additives and pesticide chemicals for which tolerances or exemptions from tolerances have been established.
</P>
<P>F. Proposed tolerances and other limitations on the use of the color additive, if tolerances and limitations are required in order to insure its safety. A petitioner may include a proposed regulation.
</P>
<P>G. If exemption from batch certification is requested, the reasons why it is believed such certification is not necessary (including supporting data to establish the safety of the intended use).
</P>
<P>H. If submitting a petition to alter an existing regulation issued pursuant to section 721(b) of the act, full information on each proposed change that is to be made in the original regulation must be submitted. The petition may omit statements made in the original petition concerning which no change is proposed. A supplemental petition must be submitted for any change beyond the variations provided for in the original petition and the regulation issued on the basis of the original petition.
</P>
<P>I. The prescribed fee of $____________ for admitting the color additive to listing is enclosed (unless there is an advance deposit adequate to cover the fee).
</P>
<P2>Yours very truly,
</P2>
<FP-DASH>(Petitioner)
</FP-DASH>
<FRP>By ______________ (Indicate authority)
</FRP>
<P>J. The petitioner is required to submit either a claim for categorical exclusion under § 25.30 or 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.</P></EXTRACT>
<P>(d) The petitioner will be notified of the date on which his petition is filed; and an incomplete petition, or one that has not been submitted in triplicate, will be retained but not filed. A petition shall be retained but shall not be filed if any of the data listed in the above form are lacking or are not set forth so as to be readily understood or if the prescribed fee has not been submitted. The petitioner will be notified in what respects his petition is incomplete.
</P>
<P>(e) The petition must be signed by the petitioner or by his attorney or authorized agent, who is a resident of the United States.
</P>
<P>(f) The data specified under the several lettered headings should be submitted on separate sheets or sets of sheets, suitably identified. If such data have already been submitted with an earlier application, the present petition may incorporate it by specific reference to the earlier petition.
</P>
<P>(g) If nonclinical laboratory studies are involved, petitions filed with the Commissioner under section 721(b) of the act shall include with respect to each nonclinical study contained in the petition, either a statement that the study was conducted in compliance with the good laboratory practice regulations set forth in part 58 of this chapter, or, if the study was not conducted in compliance with such regulations, a brief statement of the reason for the noncompliance.
</P>
<P>(h) [Reserved]
</P>
<P>(i) If clinical investigations involving human subjects are involved, petitions filed with the Commissioner under section 721(b) of the act shall include statements regarding each such clinical investigation contained in the petition that it either was conducted in compliance with the requirements for institutional review set forth in part 56 of this chapter, or was not subject to such requirements in accordance with §§ 56.104 or 56.105, and that it was conducted in compliance with the requirements for informed consent set forth in part 50 of this chapter.
</P>
<P>(j)(1) If intended uses of the color additive include uses in meat, meat food product, or poultry product subject to regulation by the U.S. Department of Agriculture (USDA) under the Poultry Products Inspection Act (PPIA) (21 U.S.C. 451 <I>et seq.</I>) or the Federal Meat Inspection Act (FMIA) (21 U.S.C. 601 <I>et seq.</I>), FDA shall, upon filing of the petition, forward a copy of the petition or relevant portions thereof to the Food Safety and Inspection Service, USDA, for simultaneous review under the PPIA and FMIA.
</P>
<P>(2) FDA will ask USDA to advise whether the proposed meat and poultry uses comply with the FMIA and PPIA or, if not, whether use of the substance would be permitted in products under USDA jurisdiction under specified conditions or restrictions.
</P>
<CITA TYPE="N">[42 FR 15639, Mar. 22, 1977, as amended at 43 FR 60021, Dec. 22, 1978; 46 FR 8952, Jan. 27, 1981; 50 FR 7491, Feb. 22, 1985; 50 FR 16668, Apr. 26, 1985; 54 FR 24890, June 12, 1989; 61 FR 14478, Apr. 2, 1996; 62 FR 40598, July 29, 1997; 65 FR 51762, Aug. 25, 2000; 66 FR 56035, Nov. 6, 2001; 81 FR 49895, July 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 71.2" NODE="21:1.0.1.1.25.1.98.2" TYPE="SECTION">
<HEAD>§ 71.2   Notice of filing of petition.</HEAD>
<P>(a) Except where the petition involves a new drug, the Commissioner, within 15 days after receipt, will notify the petitioner of acceptance or nonacceptance of a petition, and if not accepted the reasons therefor. If accepted, the date of the notification letter sent to petitioner becomes the date of filing for the purposes of section 721(d)(1) of the act. If the petitioner desires, he may supplement a deficient petition after being notified regarding deficiencies. If the supplementary material or explanation of the petition is deemed acceptable, petitioner shall be notified. The date of such notification becomes the date of filing. If the petitioner does not wish to supplement or explain the petition and requests in writing that it be filed as submitted, the petition shall be filed and the petitioner so notified. The date of such notification becomes the date of filing. Where the petition involves a new drug, notification to the petitioner will be made in accordance with § 70.10(b)(3) of this chapter.
</P>
<P>(b) The Commissioner will cause to be published in the <E T="04">Federal Register</E> within 30 days from the date of filing of such petition a notice of the filing, the name of the petitioner, and a brief description of the proposal in general terms. A copy of the notice will be mailed to the petitioner when the original document is signed.
</P>
<CITA TYPE="N">[42 FR 15639, Mar. 22, 1977, as amended at 64 FR 400, Jan. 5, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 71.4" NODE="21:1.0.1.1.25.1.98.3" TYPE="SECTION">
<HEAD>§ 71.4   Samples; additional information.</HEAD>
<P>The Commissioner may request samples of the color additive, articles used as components thereof, or of the food, drug, or cosmetic in which the color additive is proposed to be used, or which comprises the color additive, and any additional information needed to clarify a submitted method or other aspect of a petition at any time while a petition is under consideration. The Commissioner shall specify in the request for a sample of the color additive, or articles used as components thereof, or of the food, drug, or cosmetic in which the color additive is proposed to be used, or which comprises the color additive, a quantity deemed adequate to permit tests of analytical methods to determine quantities of the color additive present in products for which it is intended to be used or adequate for any study or investigation reasonably required with respect to the safety of the color additive or the physical or technical effect it produces. The date used for computing the 90-day limit for the purposes of section 721(d)(1) of the act shall be moved forward 1 day for each day, after mailing date of the request, taken by the petitioner to submit the information and/or sample. If the information or sample is requested a reasonable time in advance of the 180 days, but is not submitted within such 180 days after filing of the petition, the petition will be considered withdrawn without prejudice.


</P>
</DIV8>


<DIV8 N="§ 71.6" NODE="21:1.0.1.1.25.1.98.4" TYPE="SECTION">
<HEAD>§ 71.6   Extension of time for studying petitions; substantive amendments; withdrawal of petitions without prejudice.</HEAD>
<P>(a) <I>Extension of time for studying petitions.</I> If the Commissioner determines that additional time is needed to study and investigate the petition, he shall by written notice to the petitioner extend the 90-day period for not more than 180 days after the filing of the petition.
</P>
<P>(b) <I>Substantive amendments.</I> After a petition has been filed, the petitioner may submit additional information or data in support thereof. In such cases, if the Commissioner determines that the additional information or data amounts to a substantive amendment, the petition as amended will be given a new filing date, and the time limitation will begin to run anew. If nonclinical laboratory studies are involved, additional information and data submitted in support of filed petitions shall include, with respect to each nonclinical laboratory study contained in the petition, either a statement that the study was conducted in compliance with the requirements set forth in part 58 of this chapter, or, if the study was not conducted in compliance with such regulations, a brief statement of the reason for the noncompliance. If clinical investigations involving human subjects are involved, additional information or data submitted in support of filed petitions shall include statements regarding each such clinical investigation from which the information or data are derived, that it either was conducted in compliance with the requirements for institutional review set forth in part 56 of this chapter, or was not subject to such requirements in accordance with § 56.104 or § 56.105, and that it was conducted in compliance with the requirements for informed consent set forth in part 50 of this chapter.
</P>
<P>(c) <I>Withdrawal of petitions without prejudice.</I> (1) In some cases the Commissioner may notify the petitioner that the petition, while technically complete, is inadequate to justify the establishment of a regulation or the regulation requested by petitioner. This may be due to the fact that the data are not sufficiently clear or complete. In such cases, the petitioner may withdraw the petition pending its clarification or the obtaining of additional data. This withdrawal will be without prejudice to a future filing. Upon refiling, the time limitation will begin to run anew from the date of refiling.
</P>
<P>(2) At any time before the order provided for in § 71.20 has been forwarded to the <E T="04">Federal Register</E> for publication the petitioner may withdraw the petition without prejudice to a future filing. Upon refiling, the time limitation will begin to run anew.
</P>
<CITA TYPE="N">[42 FR 15636, Mar. 22, 1977, as amended at 43 FR 60021, Dec. 22, 1978; 46 FR 8952, Jan. 27, 1981; 50 FR 7491, Feb. 22, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 71.15" NODE="21:1.0.1.1.25.1.98.5" TYPE="SECTION">
<HEAD>§ 71.15   Confidentiality of data and information in color additive petitions.</HEAD>
<P>(a) The following data and information in a color additive petition are available for public disclosure, unless extraordinary circumstances are shown, after the notice of filing of the petition is published in the <E T="04">Federal Register</E> or, if the petition is not promptly filed because of deficiencies in it, after the petitioner is informed that it will not be filed because of the deficiencies involved:
</P>
<P>(1) All safety and functionality data and information submitted with or incorporated by reference in the petition.
</P>
<P>(2) A protocol for a test or study, unless it is shown to fall within the exemption established for trade secrets and confidential commercial information in § 20.61 of this chapter.
</P>
<P>(3) Adverse reaction reports, product experience reports, consumer complaints, and other similar data and information, after deletion of:
</P>
<P>(i) Names and any information that would identify the person using the product.
</P>
<P>(ii) Names and any information that would identify any third party involved with the report, such as a physician or hospital or other institution.
</P>
<P>(4) A list of all ingredients contained in a color additive, whether or not it is in descending order of predominance. A particular ingredient or group of ingredients shall be deleted from any such list prior to public disclosure if it is shown to fall within the exemption established in § 20.61 of this chapter, and a notation shall be made that any such ingredient list is incomplete.
</P>
<P>(5) An assay method or other analytical method, unless it serves no regulatory or compliance purpose and is shown to fall within the exemption established in § 20.61 of this chapter.
</P>
<P>(6) All records showing the Food and Drug Administration's testing of or action on a particular lot of a certifiable color additive.
</P>
<P>(b) The following data and information in a color additive petition are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 of this chapter or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.61 of this chapter:
</P>
<P>(1) Manufacturing methods or processes, including quality control procedures.
</P>
<P>(2) Production, sales, distribution, and similar data and information, except that any compilation of such data and information aggregated and prepared in a way that does not reveal data or information which is not available for public disclosure under this provision is available for public disclosure.
</P>
<P>(3) Quantitative or semiquantitative formulas.
</P>
<P>(c) All correspondence and written summaries of oral discussions relating to a color additive petition are available for public disclosure in accordance with the provisions of part 20 of this chapter when the color additive regulation is published in the <E T="04">Federal Register.</E>
</P>
<P>(d) For purposes of this regulation, safety and functionality data include all studies and tests of a color additive on animals and humans and all studies and tests on a color additive for identity, stability, purity, potency, performance, and usefulness.


</P>
</DIV8>


<DIV8 N="§ 71.18" NODE="21:1.0.1.1.25.1.98.6" TYPE="SECTION">
<HEAD>§ 71.18   Petition for exemption from certification.</HEAD>
<P>A manufacturer, packer, or distributor of a color additive or color additive mixture may petition for an exemption from certification pursuant to part 10 of this chapter. Any such petition shall show why such certification is not necessary for the protection of public health.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.25.2" TYPE="SUBPART">
<HEAD>Subpart B—Administrative Action on Petitions</HEAD>


<DIV8 N="§ 71.20" NODE="21:1.0.1.1.25.2.98.1" TYPE="SECTION">
<HEAD>§ 71.20   Publication of regulation.</HEAD>
<P>The Commissioner will forward for publication in the <E T="04">Federal Register,</E> within 90 days after filing of the petition (or within 180 days if the time is extended as provided for in section 721(d)(1) of the act):
</P>
<P>(a) A regulation listing in part 73 or 74 of this chapter the color additive on the appropriate list or lists as provided under section 721(b)(1).
</P>
<P>(1) Such a regulation may list the color additive for use generally in or on foods, drugs, or cosmetics or for use in coloring the human body, as the case may be, or may prescribe the conditions under which the color additive may be safely used (including, but not limited to, specifications as to the particular food, drug, or cosmetic or classes of food, drugs, or cosmetics in or on which such color additive may be used, or for the material intended for coloring the human body; the maximum quantity of any straight color or diluent that may be used or permitted to remain in or on such food, drug, or cosmetic or article intended for coloring the human body; the manner in which such color additive may be added to or used in or on such food, drug, or cosmetic or for coloring the human body; and any directions or other labeling or packing requirements for such color additives deemed necessary to assure the safety of such use).
</P>
<P>(2) Such regulations shall list the color additive only for the use or uses for which it has been found suitable and for which it may safely be employed. Alternatively, the Commissioner shall by order deny the petition, and notify the petitioner of such order and the reasons therefor.
</P>
<P>(3) The regulation shall list any use or uses in meat, meat food product, or poultry product subject to the Federal Meat Inspection Act (FMIA) (21 U.S.C. 601 <I>et seq.</I>) or the Poultry Products Inspection (PPIA) (21 U.S.C. 451 <I>et seq.</I>) for which the color additive has been found suitable and for which it may safely be employed.
</P>
<P>(b) Whenever the Commissioner finds that batch certification is not necessary for the protection of the public health he will, by order, exempt the color additive from the certification procedure. In determining whether certification of a color additive is necessary, the Commissioner will consider the composition of the additive, its manufacturing process, possible impurities, its toxic potential, control and analytical procedures necessary to assure compliance with the listing specifications, and the variability of its composition.
</P>
<CITA TYPE="N">[42 FR 15639, Mar. 22, 1977, as amended at 65 FR 51762, Aug. 25, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 71.22" NODE="21:1.0.1.1.25.2.98.2" TYPE="SECTION">
<HEAD>§ 71.22   Deception as a basis for refusing to issue regulations; deceptive use of a color additive for which a regulation has issued.</HEAD>
<P>The Commissioner shall refuse to issue a regulation listing a color additive, if in his judgment the data before him show that such proposed use would promote deception of the consumer or would result in misbranding or adulteration within the meaning of the act. Such a finding shall be by order published in the <E T="04">Federal Register</E> subject to the filing of objections and a request for a hearing by adversely affected parties. The issuance of a regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be construed as authorization to use the color additive in a manner that may promote deception or conceal damage or inferiority. The use of a color additive to promote deception or conceal damage or inferiority shall be considered as the use of a color additive for which no regulation has issued pursuant to section 721(b) of the act, even though the regulation is effective for other uses.


</P>
</DIV8>


<DIV8 N="§ 71.25" NODE="21:1.0.1.1.25.2.98.3" TYPE="SECTION">
<HEAD>§ 71.25   Condition for certification.</HEAD>
<P>(a) When the Commissioner cannot conclude from the information before him that there is a basis for exempting a color additive from the requirement of batch certification, he will so order by appropriate listing in part 74 of this chapter. The Commissioner's order shall state in detail the specifications that shall be met by the color additive.
</P>
<P>(b) Each order shall state a period of time after which use of a color additive subject to batch certification but not from a batch certified by procedure prescribed in this section would result in adulteration of the product in which it is used.


</P>
</DIV8>


<DIV8 N="§ 71.26" NODE="21:1.0.1.1.25.2.98.4" TYPE="SECTION">
<HEAD>§ 71.26   Revocation of exemption from certification.</HEAD>
<P>If information becomes available to the Commissioner that a color additive that has been granted exemption from certification should not, for the protection of the public health, be so exempted, such exemption will be canceled by a notice published in the <E T="04">Federal Register.</E>


</P>
</DIV8>


<DIV8 N="§ 71.27" NODE="21:1.0.1.1.25.2.98.5" TYPE="SECTION">
<HEAD>§ 71.27   Listing and exemption from certification on the Commissioner's initiative.</HEAD>
<P>Where a petition for a regulation to list a color additive has not been received and the Commissioner has available facts which demonstrate that a color additive should be listed and/or that certification procedure is not necessary in order to protect the public health, he may list such color additive by appropriate regulation and listing in part 73 or 74 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 71.30" NODE="21:1.0.1.1.25.2.98.6" TYPE="SECTION">
<HEAD>§ 71.30   Procedure for filing objections to regulations.</HEAD>
<P>(a) Objections and hearings relating to color additive regulations under section 721 (b) and (c) of the act shall be governed by parts 10, 12, 13, 14, 15, 16, and 19 of this chapter.
</P>
<P>(b) The fees specified in § 70.19 of this chapter shall be applicable.


</P>
</DIV8>


<DIV8 N="§ 71.37" NODE="21:1.0.1.1.25.2.98.7" TYPE="SECTION">
<HEAD>§ 71.37   Exemption of color additives for investigational use.</HEAD>
<P>(a) A shipment or other delivery of a color additive or of a food, drug, or cosmetic containing such a color additive for investigational use by experts qualified to determine safety shall be exempt from the requirements of section 402(c), 501(a), or 601(e) of the act, provided that the color additive or the food, drug, or cosmetic containing the color additive bears a label which states prominently, “Caution—Contains new color additive—For investigational use only.” No animals used in such investigations, or their products, such as milk or eggs, shall be used for food purposes, unless the sponsor or the investigator has submitted to the Commissioner data demonstrating that such use will be consistent with the public health, and the Commissioner, proceeding as he would in a matter involving section 409(i) of the act, has notified the sponsor or investigator that the proposed disposition for food is authorized. Any person who contests a refusal to grant such authorization shall have an opportunity for a regulatory hearing before the Food and Drug Administration pursuant to part 16 of this chapter.
</P>
<P>(b) The person who introduced such shipment or who delivers the color additive or a food, drug, or cosmetic containing such an additive into interstate commerce shall maintain adequate records showing the name and post-office address of the expert to whom the color additive is shipped, date, quantity, and batch or code mark of each shipment and delivery for a period of 2 years after such shipment and delivery. Upon the request of a properly authorized employee of the Department, at reasonable times, he shall make such records available for inspection and copying.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="73" NODE="21:1.0.1.1.26" TYPE="PART">
<HEAD>PART 73—LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 342, 343, 348, 351, 352, 355, 361, 362, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15643, Mar. 22, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 73 appear at 66 FR 66742, Dec. 27, 2001.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:1.0.1.1.26.1" TYPE="SUBPART">
<HEAD>Subpart A—Foods</HEAD>


<DIV8 N="§ 73.1" NODE="21:1.0.1.1.26.1.98.1" TYPE="SECTION">
<HEAD>§ 73.1   Diluents in color additive mixtures for food use exempt from certification.</HEAD>
<P>The following substances may be safely used as diluents in color additive mixtures for food use exempt from certification, subject to the condition that each straight color in the mixture has been exempted from certification or, if not so exempted, is from a batch that has previously been certified and has not changed in composition since certification. If a specification for a particular diluent is not set forth in this part 73, the material shall be of a purity consistent with its intended use.
</P>
<P>(a) <I>General use.</I> (1) Substances that are generally recognized as safe under the conditions set forth in section 201(s) of the act.
</P>
<P>(2) Substances meeting the definitions and specifications set forth under subchapter B of this chapter, and which are used only as prescribed by such regulations.
</P>
<P>(3) The following:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Calcium disodium EDTA (calcium disodium ethyl- enediamine- tetraacetate)</TD><TD align="left" class="gpotbl_cell">Contains calcium disodium ethyl- enediamine- tetraacetate dihydrate (CAS Reg. No. 6766-87-6) as set forth in the Food Chemicals Codex, 3d ed., p. 50, 1981</TD><TD align="left" class="gpotbl_cell">May be used in aqueous solutions and aqueous dispersions as a preservative and sequestrant in color additive mixtures intended only for ingested use; the color additive mixture (solution or dispersion) may contain not more than 1 percent by weight of the diluent (calculated as anhydrous calcium disodium ethyl-enediamine-tetraacetate).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Castor oil</TD><TD align="left" class="gpotbl_cell">As set forth in U.S.P. XVI</TD><TD align="left" class="gpotbl_cell">Not more than 500 p.p.m. in the finished food. Labeling of color additive mixtures containing castor oil shall bear adequate directions for use that will result in a food meeting this restriction.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dioctylsodium sulfosuccinate</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.810 of this chapter</TD><TD align="left" class="gpotbl_cell">Not more than 9 p.p.m. in the finished food. Labeling of color additive mixtures containing dioctylsodium sulfosuccinate shall bear adequate directions for use that will result in a food meeting this restriction.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Disodium EDTA (disodium ethyl- enediamine- tetraacetate)</TD><TD align="left" class="gpotbl_cell">Contains disodium ethyl- enediamine- tetraacetate dihydrate (CAS Reg. No. 6381-92-6) as set forth in the Food Chemicals Codex, 3d ed., p. 104, 1981</TD><TD align="left" class="gpotbl_cell">May be used in aqueous solutions and aqueous dispersions as a preservative and sequestrant in color additive mixtures intended only for ingested use; the color additive mixture (solution or dispersion) may contain not more than 1 percent by weight of the diluent (calculated as anhydrous disodium ethyl- enediamine- tetraacetate).</TD></TR></TABLE></DIV></DIV>
<P>(b) <I>Special use</I>—(1) <I>Diluents in color additive mixtures for marking food</I>—(i) <I>Inks for marking food supplements in tablet form, gum, and confectionery.</I> Items listed in paragraph (a) of this section and the following:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Alcohol, SDA-3A</TD><TD align="left" class="gpotbl_cell">As set forth in 26 CFR pt. 212</TD><TD align="left" class="gpotbl_cell">No residue.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">n</E>-Butyl alcohol</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cetyl alcohol</TD><TD align="left" class="gpotbl_cell">As set forth in N.F. XI</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cyclohexane</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Ethyl cellulose</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.868 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Ethylene glycol monoethyl ether</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Isobutyl alcohol</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Isopropyl alcohol</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyoxyethylene sorbitan monooleate (polysorbate 80)</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.840 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyvinyl acetate</TD><TD align="left" class="gpotbl_cell">Molecular weight, minimum 2,000
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyvinylpyrrolidone</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 173.55 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Rosin and rosin derivatives</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.615 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Shellac, purified</TD><TD align="left" class="gpotbl_cell">Food grade</TD><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<P>(ii) <I>Inks for marking fruit and vegetables.</I> Items listed in paragraph (a) of this section and the following:

</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Acetone</TD><TD align="left" class="gpotbl_cell">As set forth in N.F. XI</TD><TD align="left" class="gpotbl_cell">No residue.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Alcohol, SDA-3A</TD><TD align="left" class="gpotbl_cell">As set forth in 26 CFR pt. 212</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Benzoin</TD><TD align="left" class="gpotbl_cell">As set forth in U.S.P. XVI
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copal, Manila</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Ethyl acetate</TD><TD align="left" class="gpotbl_cell">As set forth in N.F. XI</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Ethyl cellulose</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.868 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Methylene chloride</TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyvinylpyrrolidone</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 173.55 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Rosin and rosin derivatives</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.615 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Silicon dioxide</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.480 of this chapter</TD><TD align="left" class="gpotbl_cell">Not more than 2 pct of the ink solids.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Terpene resins, natural</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.615 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Terpene resins, synthetic</TD><TD align="left" class="gpotbl_cell">Polymers of α- and β-pinene</TD><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<P>(2) <I>Diluents in color additive mixtures for coloring shell eggs.</I> Items listed in paragraph (a) of this section and the following, subject to the condition that there is no penetration of the color additive mixture or any of its components through the eggshell into the egg:
</P>
<EXTRACT>
<FP-1>Alcohol, denatured, formula 23A (26 CFR part 212), Internal Revenue Service.
</FP-1>
<FP-1>Damar gum (resin).
</FP-1>
<FP-1>Diethylene glycol distearate.
</FP-1>
<FP-1>Dioctyl sodium sulfosuccinate.
</FP-1>
<FP-1>Ethyl cellulose (as identified in § 172.868 of this chapter).
</FP-1>
<FP-1>Ethylene glycol distearate.
</FP-1>
<FP-1>Japan wax.
</FP-1>
<FP-1>Limed rosin.
</FP-1>
<FP-1>Naphtha. 
</FP-1>
<FP-1>Pentaerythritol ester of fumaric acid-rosin adduct.
</FP-1>
<FP-1>Polyethylene glycol 6000 (as identified in § 172.820 of this chapter).
</FP-1>
<FP-1>Polyvinyl alcohol.
</FP-1>
<FP-1>Rosin and rosin derivatives (as identified in § 172.615 of this chapter).</FP-1></EXTRACT>
<P>(3) <I>Miscellaneous special uses.</I> Items listed in paragraph (a) of this section and the following:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyvinylpyrrolidone</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 173.55 of this chapter</TD><TD align="left" class="gpotbl_cell">In or as food-tablet coatings; limit, not more than 0.1 pct in the finished food; labeling of color additive mixtures containing polyvinylpyrrolidone shall bear adequate directions for use that will result in a food meeting this restriction.</TD></TR></TABLE></DIV></DIV>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 57 FR 32175, July 21, 1992; 69 FR 24511, May 4, 2004]



</CITA>
</DIV8>


<DIV8 N="§ 73.30" NODE="21:1.0.1.1.26.1.98.2" TYPE="SECTION">
<HEAD>§ 73.30   Annatto extract.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive annatto extract is an extract prepared from annatto seed, <I>Bixa orellana</I> L., using any one or an appropriate combination of the food-grade extractants listed in paragraph (a)(1) (i) and (ii) of this section:
</P>
<P>(i) Alkaline aqueous solution, alkaline propylene glycol, ethyl alcohol or alkaline solutions thereof, edible vegetable oils or fats, mono- and diglycerides from the glycerolysis of edible vegetable oils or fats. The alkaline alcohol or aqueous extracts may be treated with food-grade acids to precipitate annatto pigments, which are separated from the liquid and dried, with or without intermediate recrystallization, using the solvents listed under paragraph (a)(1)(ii) of this section. Food-grade alkalis or carbonates may be added to adjust alkalinity.
</P>
<P>(ii) Acetone, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, trichloroethylene.
</P>
<P>(2) Color additive mixtures for food use made with annatto extract may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Annatto extract, including pigments precipitated therefrom, shall conform to the following specifications:
</P>
<P>(1) Arsenic (as As), not more than 3 parts per million; lead as Pb, not more than 10 parts per million.
</P>
<P>(2) When solvents listed under paragraph (a)(1)(ii) of this section are used, annatto extract shall contain no more solvent residue than is permitted of the corresponding solvents in spice oleoresins under applicable food additive regulations in parts 170 through 189 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> Annatto extract may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter. Labels shall bear information showing that the color is derived from annatto seed. The requirements of § 70.25(a) of this chapter that all ingredients shall be listed by name shall not be construed as requiring the declaration of residues of solvents listed in paragraph (a)(1)(ii) of this section.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.




</P>
</DIV8>


<DIV8 N="§ 73.32" NODE="21:1.0.1.1.26.1.98.3" TYPE="SECTION">
<HEAD>§ 73.32   Antarctic krill meal.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive Antarctic krill meal consists of the cooked, dried, and ground biomass of whole <I>Euphausia superba</I> (Antarctic krill), with or without removal of the lipid fraction. The lipid fraction may be fully or partially extracted with ethanol, followed by removal of residual ethanol, to produce defatted Antarctic krill meal. Whole Antarctic krill meal, produced when the lipid fraction is not removed, may contain ethoxyquin as a preservative.
</P>
<P>(2) Color additive mixtures for fish feed use made with Antarctic krill meal may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Antarctic krill meal must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Physical state, solid.
</P>
<P>(2) Ethoxyquin, not more than 250 milligrams per kilogram (mg/kg) (250 parts per million (ppm)) in whole Antarctic krill meal.
</P>
<P>(3) Lead, not more than 2 mg/kg (2 ppm).
</P>
<P>(4) Arsenic, not more than 5 mg/kg (5 ppm).
</P>
<P>(5) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(6) Cadmium, not more than 2 mg/kg (2 ppm).
</P>
<P>(7) Fluoride, not more than 2,500 mg/kg (2,500 ppm).
</P>
<P>(8) Astaxanthin, not more than 170 mg/kg (170 ppm) in whole Antarctic krill meal; not more than 90 mg/kg (90 ppm) in defatted Antarctic krill meal.
</P>
<P>(c) <I>Uses and restrictions.</I> Antarctic krill meal may be safely used in salmonid feed in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish;
</P>
<P>(2) The color additive may be used at levels not to exceed 4 percent by weight in freshwater salmonid feed and 12 percent by weight in marine salmonid feed;
</P>
<P>(3) The quantity of the color additive incorporated in the feed is such that the finished feed meets the tolerance limitation for ethoxyquin in animal feed prescribed in § 573.380 of this chapter; and
</P>
<P>(4) The quantity of astaxanthin in the finished feed, from Antarctic krill meal when used alone or in combination with other astaxanthin color additive sources listed in this part, must not exceed 80 mg/kg astaxanthin (72 grams per ton) in the finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom must bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, a statement of the concentration of ethoxyquin contained therein (whole Antarctic krill meal only), and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section must be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing Antarctic krill meal must be declared in accordance with §§ 101.22(b), (c), and (k)(2) and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[87 FR 27935, May 10, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 73.35" NODE="21:1.0.1.1.26.1.98.4" TYPE="SECTION">
<HEAD>§ 73.35   Astaxanthin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive astaxanthin is 3, 3′-dihydroxy-β, β-carotene-4, 4′-dione.
</P>
<P>(2) Astaxanthin may be added to the fish feed only as a component of a stabilized color additive mixture. Color additive mixtures for fish feed use made with astaxanthin may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Astaxanthin shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Physical state, solid.
</FP-1>
<FP-1>0.05 percent solution in chloroform, complete and clear.
</FP-1>
<FP-1>Absorption maximum wavelength 484-493 nanometers (in chloroform).
</FP-1>
<FP-1>Residue on ignition, not more than 0.1 percent.
</FP-1>
<FP-1>Total carotenoids other than astaxanthin, not more than 4 percent.
</FP-1>
<FP-1>Lead, not more than 5 parts per million.
</FP-1>
<FP-1>Arsenic, not more than 2 parts per million.
</FP-1>
<FP-1>Mercury, not more than 1 part per million.
</FP-1>
<FP-1>Heavy metals, not more than 10 parts per million.
</FP-1>
<FP-1>Assay, minimum 96 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Astaxanthin may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish.
</P>
<P>(2) The quantity of color additive in feed is such that the color additive shall not exceed 80 milligrams per kilogram (72 grams per ton) of finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing astaxanthin shall be declared in accordance with §§ 101.22(k)(2) and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[60 FR 18738, Apr. 13, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 73.37" NODE="21:1.0.1.1.26.1.98.5" TYPE="SECTION">
<HEAD>§ 73.37   Astaxanthin dimethyldisuccinate.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive astaxanthin dimethyldisuccinate is 3,3′-bis(4-methoxy-1,4-dioxobutoxy)-β,β-carotene-4,4′-dione.
</P>
<P>(2) Astaxanthin dimethyldisuccinate may be added to the fish feed only as a component of a stabilized mixture. Color additive mixtures for fish feed use made with astaxanthin dimethyldisuccinate may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Astaxanthin dimethyldisuccinate shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Physical state, solid.
</P>
<P>(2) 0.05 percent solution in chloroform, complete and clear.
</P>
<P>(3) Absorption maximum wavelength 484-493 nanometers (in chloroform).
</P>
<P>(4) Residue on ignition, not more than 0.1 percent.
</P>
<P>(5) Total carotenoids other than astaxanthin dimethyldisuccinate, not more than 4 percent.
</P>
<P>(6) Lead, not more than 5 milligrams per kilogram (mg/kg) (5 parts per million).
</P>
<P>(7) Arsenic, not more than 2 mg/kg (2 parts per million).
</P>
<P>(8) Mercury, not more than 1 mg/kg (1 part per million).
</P>
<P>(9) Heavy metals, not more than 10 mg/kg (10 parts per million).
</P>
<P>(10) Assay including astaxanthin dimethyldisuccinate, astaxanthin monomethylsuccinate, and astaxanthin, minimum 96 percent.
</P>
<P>(c) <I>Uses and restrictions.</I> Astaxanthin dimethyldisuccinate may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish.
</P>
<P>(2) The quantity of astaxanthin dimethyldisuccinate in the finished feed, when used alone or in combination with other astaxanthin color additive sources listed in this part 73, shall not exceed 110 milligrams per kilogram (mg/kg), which is equivalent to 80 mg/kg astaxanthin (72 grams per ton).
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing astaxanthin dimethyldisuccinate shall be declared in accordance with §§ 101.22(b), (c), and (k)(2), and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[74 FR 57251, Nov. 5, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 73.39" NODE="21:1.0.1.1.26.1.98.6" TYPE="SECTION">
<HEAD>§ 73.39   xxx</HEAD>
<XREF ID="20260206" REFID="23">Link to an amendment published at 91 FR 5298, Feb. 6, 2026.</XREF>
<XREF ID="20260324" REFID="44a">This amendment was delayed indefinitely at 91 FR 13951, Mar. 24, 2026.</XREF>
</DIV8>


<DIV8 N="§ 73.40" NODE="21:1.0.1.1.26.1.98.7" TYPE="SECTION">
<HEAD>§ 73.40   Dehydrated beets (beet powder).</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive dehydrated beets is a dark red powder prepared by dehydrating sound, mature, good quality, edible beets.
</P>
<P>(2) Color additive mixtures made with dehydrated beets may contain as diluents only those substances listed in this subpart as safe and suitable for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> The color additive shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Volatile matter, not more than 4 percent.
</FP-1>
<FP-1>Acid insoluble ash, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Dehydrated beets may be safely used for the coloring of foods generally in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act. 


</P>
</DIV8>


<DIV8 N="§ 73.50" NODE="21:1.0.1.1.26.1.98.8" TYPE="SECTION">
<HEAD>§ 73.50   Ultramarine blue.</HEAD>
<P>(a) <I>Identity.</I> The color additive ultramarine blue is a blue pigment obtained by calcining a mixture of kaolin, sulfur, sodium carbonate, and carbon at temperatures above 700 °C. Sodium sulfate and silica may also be incorporated in the mixture in order to vary the shade. The pigment is a complex sodium aluminum sulfo-silicate having the approximate formula Na<E T="52">7</E>Ai<E T="52">6</E>Si<E T="52">6</E>O<E T="52">2</E><E T="52">4</E> S<E T="52">3</E>.
</P>
<P>(b) <I>Specifications.</I> Ultramarine blue shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive ultramarine blue may be safely used for coloring salt intended for animal feed subject to the restriction that the quantity of ultramarine blue does not exceed 0.5 percent by weight of the salt.
</P>
<P>(d) <I>Labeling requirements.</I> The color additive shall be labeled in accordance with the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.




</P>
</DIV8>


<DIV8 N="§ 73.69" NODE="21:1.0.1.1.26.1.98.9" TYPE="SECTION">
<HEAD>§ 73.69   Butterfly pea flower extract.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive butterfly pea flower extract is a dark blue liquid prepared by the aqueous extraction of dried butterfly pea flowers from <I>Clitoria ternatea.</I> The extract is further processed by ultrafiltration to remove residues of plant products, followed by concentration and pasteurization. Citric acid may be used to control the pH. The color additive contains anthocyanins as the principal coloring component.
</P>
<P>(2) Color additive mixtures for food use made with butterfly pea flower extract may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Butterfly pea flower extract must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) pH, not less than 3.0 and not more than 4.5 at 25 °C.
</P>
<P>(2) Lead, not more than 1 milligram per kilogram (mg/kg) (1 part per million (ppm)).
</P>
<P>(3) Arsenic, not more than 1 mg/kg (1 ppm).
</P>
<P>(4) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(5) Cadmium, not more than 1 mg/kg (1 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Butterfly pea flower extract may be safely used for coloring alcoholic beverages, sport and energy drinks, flavored or carbonated water, fruit drinks (including smoothies and grain drinks), carbonated soft drinks (fruit-flavored or juice, ginger ale, and root beer), fruit and vegetable juice, nutritional beverages, chewing gum, teas, coated nuts, liquid coffee creamers (dairy and non-dairy), ice cream and frozen dairy desserts, hard candy, dairy and non-dairy drinks, fruit preparations in yogurts, soft candy, ready-to-eat cereals, crackers, snack mixes, hard pretzels, plain potato chips (restructured or baked), and plain corn chips, tortilla chips, and multigrain chips. Amounts must be consistent with good manufacturing practice. Butterfly pea flower extract may not be used for coloring foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[86 FR 49233, Sept. 2, 2021, as amended at 90 FR 20104, May 12, 2025]


</CITA>
</DIV8>


<DIV8 N="§ 73.70" NODE="21:1.0.1.1.26.1.98.10" TYPE="SECTION">
<HEAD>§ 73.70   Calcium carbonate.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive calcium carbonate is a fine, white powder consisting essentially of calcium carbonate (CaCO<E T="52">3</E>) prepared either by grinding naturally occurring limestone or synthetically, by precipitation.
</P>
<P>(2) Color additive mixtures for food use made with calcium carbonate may contain only those diluents that are suitable and that are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Calcium carbonate must meet the specifications given in calcium carbonate (FCC 13) and limestone, ground (FCC 13).
</P>
<P>(c) <I>Uses and restrictions.</I> Calcium carbonate may be safely used in amounts consistent with good manufacturing practice to color dietary supplement tablets and capsules (including coatings and printing inks), soft and hard candies and mints, and in inks used on the surface of chewing gum, except that it may not be used to color chocolate for which standards of identity have been promulgated under section 401 of the Federal Food, Drug, and Cosmetic Act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and, therefore, batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(f) <I>Incorporation by reference.</I> Material listed in this paragraph (f) is incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved material is available for inspection at the Food and Drug Administration and at the National Archives and Records Administration (NARA). Contact the Food and Drug Administration between 9 a.m. and 4 p.m., Monday through Friday at: Dockets Management Staff, (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500. For information on the availability of this material at NARA, email: <I>fr.inspection@nara.gov;</I> website: <I>www.archives.gov/federal-register/cfr/ibr-locations.html.</I> You may obtain the material from the U.S. Pharmacopeial Convention, 12601 Twinbrook Pkwy., Rockville, MD 20852; website: <I>www.usp.org.</I>
</P>
<P>(1) Limestone, Ground, <I>Food Chemicals Codex,</I> 13th edition, effective June 1, 2022 (FCC 13).
</P>
<P>(2) Calcium Carbonate, <I>Food Chemicals Codex,</I> 13th edition, effective June 1, 2022 (FCC 13).
</P>
<CITA TYPE="N">[82 FR 51557, Nov. 7, 2017, as amended at 87 FR 58448, Sept. 27, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 73.75" NODE="21:1.0.1.1.26.1.98.11" TYPE="SECTION">
<HEAD>§ 73.75   Canthaxanthin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive canthaxanthin is β-carotene-4,4′-dione.
</P>
<P>(2) Color additive mixtures for food use made with canthaxanthin may contain only those diluents that are suitable and that are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Canthaxanthin shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Physical state, solid.
</FP-1>
<FP-1>1 percent solution in chloroform, complete and clear.
</FP-1>
<FP-1>Melting range (decomposition), 207 °C. to 212 °C. (corrected).
</FP-1>
<FP-1>Loss on drying, not more than 0.2 percent.
</FP-1>
<FP-1>Residue on ignition, not more than 0.2 percent.
</FP-1>
<FP-1>Total carotenoids other than trans-canthaxanthin, not more than 5 percent.
</FP-1>
<FP-1>Lead, not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic, not more than 3 parts per million.
</FP-1>
<FP-1>Mercury, not more than 1 part per million.
</FP-1>
<FP-1>Assay, 96 to 101 percent.</FP-1></EXTRACT>
<P>(c) <I>Use and restrictions.</I> (1) The color additive canthaxanthin may be safely used for coloring foods generally subject to the following restrictions:
</P>
<P>(i) The quantity of canthaxanthin does not exceed 30 milligrams per pound of solid or semisolid food or per pint of liquid food; and
</P>
<P>(ii) It may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(2) Canthaxanthin may be safely used in broiler chicken feed to enhance the yellow color of broiler chicken skin in accordance with the following conditions: The quantity of canthaxanthin incorporated in the feed shall not exceed 4.41 milligrams per kilogam (4 grams per ton) of complete feed to supplement other known sources of xanthophyll and associated carotenoids to accomplish the intended effect.
</P>
<P>(3) Canthaxanthin may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(i) Canthaxanthin may be added to the fish feed only in the form of a stabilized color additive mixture;
</P>
<P>(ii) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish; and
</P>
<P>(iii) The quantity of color additive in feed shall not exceed 80 milligrams per kilogram (72 grams per ton) of finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) For purposes of coloring fish, the labeling of the color additive and any premixes prepared therefrom shall bear expiration dates (established through generally accepted stability testing methods) for the sealed and open container, other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c)(3) of this section.
</P>
<P>(3) The presence of the color additive in finished fish feed prepared according to paragraph (c)(3) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(4) The presence of the color additive in salmonid fish that have been fed feeds containing canthaxanthin shall be declared in accordance with §§ 101.22(b), (c), and (k)(2), and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 50 FR 47534, Nov. 19, 1985; 63 FR 14817, Mar. 27, 1998]




</CITA>
</DIV8>


<DIV8 N="§ 73.80" NODE="21:1.0.1.1.26.1.98.12" TYPE="SECTION">
<HEAD>§ 73.80   Calcium phosphate.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive calcium phosphate is a white, synthetically prepared powder consisting predominantly of precipitated Ca<E T="52">5</E>OH(PO<E T="52">4</E>)<E T="52">3.</E>
</P>
<P>(2) Color additive mixtures for food use made with calcium phosphate may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Calcium phosphate must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Loss on ignition, not more than 10 percent.
</P>
<P>(2) Assay (Ca): 36.0-40.0 percent.
</P>
<P>(3) Fluoride, not more than 75 milligrams/kilogram (mg/kg) (75 parts per million (ppm)).
</P>
<P>(4) Lead, not more than 0.25 mg/kg (0.25 ppm).
</P>
<P>(5) Arsenic, not more than 3 mg/kg (3 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Calcium phosphate may be safely used for coloring foods intended for human consumption, subject to the following restrictions:
</P>
<P>(1) In ready-to-eat chicken products in an amount not exceeding 1.5 percent by weight of the finished food.
</P>
<P>(2) In white candy melts in an amount not exceeding 0.25 percent by weight of the finished food.
</P>
<P>(3) In doughnut sugar in an amount not exceeding 2.0 percent by weight of the finished food.
</P>
<P>(4) In sugar for coated candies in an amount not exceeding 5.25 percent by weight of the finished food.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[90 FR 20100, May 12, 2025]






</CITA>
</DIV8>


<DIV8 N="§ 73.85" NODE="21:1.0.1.1.26.1.98.13" TYPE="SECTION">
<HEAD>§ 73.85   Caramel.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates:
</P>
<EXTRACT>
<FP-1>Dextrose.
</FP-1>
<FP-1>Invert sugar.
</FP-1>
<FP-1>Lactose.
</FP-1>
<FP-1>Malt sirup.
</FP-1>
<FP-1>Molasses.
</FP-1>
<FP-1>Starch hydrolysates and fractions thereof.
</FP-1>
<FP-1>Sucrose.</FP-1></EXTRACT>
<P>(2) The food-grade acids, alkalis, and salts listed in this subparagraph may be employed to assist caramelization, in amounts consistent with good manufacturing practice.
</P>
<P>(i) Acids:
</P>
<EXTRACT>
<FP-1>Acetic acid.
</FP-1>
<FP-1>Citric acid.
</FP-1>
<FP-1>Phosphoric acid.
</FP-1>
<FP-1>Sulfuric acid.
</FP-1>
<FP-1>Sulfurous acid.</FP-1></EXTRACT>
<P>(ii) Alkalis:
</P>
<EXTRACT>
<FP-1>Ammonium hydroxide.
</FP-1>
<FP-1>Calcium hydroxide U.S.P.
</FP-1>
<FP-1>Potassium hydroxide.
</FP-1>
<FP-1>Sodium hydroxide.</FP-1></EXTRACT>
<P>(iii) Salts: Ammonium, sodium, or potassium carbonate, bicarbonate, phosphate (including dibasic phosphate and monobasic phosphate), sulfate, and sulfite.
</P>
<P>(3) Polyglycerol esters of fatty acids, identified in § 172.854 of this chapter, may be used as antifoaming agents in amounts not greater than that required to produce the intended effect.
</P>
<P>(4) Color additive mixtures for food use made with caramel may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Caramel shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 0.1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Caramel may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.90" NODE="21:1.0.1.1.26.1.98.14" TYPE="SECTION">
<HEAD>§ 73.90   β-Apo-8′-carotenal.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive is β-apo-8′-carotenal.
</P>
<P>(2) Color additive mixtures for food use made with β-apo-8′-carotenal may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> β-Apo-8′-carotenal shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Physical state, solid.
</FP-1>
<FP-1>1 percent solution in chloroform, clear.
</FP-1>
<FP-1>Melting point (decomposition), 136 °C.-140 °C. (corrected).
</FP-1>
<FP-1>Loss of weight on drying, not more than 0.2 percent.
</FP-1>
<FP-1>Residue on ignition, not more than 0.2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Assay (spectrophotometric), 96-101 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive β-apo-8′-carotenal may be safely used for coloring foods generally, subject to the following restrictions:
</P>
<P>(1) The quantity of β-apo-8′-carotenal does not exceed 15 milligrams per pound of solid or semisolid food or 15 milligrams per pint of liquid food.
</P>
<P>(2) It may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.95" NODE="21:1.0.1.1.26.1.98.15" TYPE="SECTION">
<HEAD>§ 73.95   β-Carotene.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive is β-carotene prepared synthetically or obtained from natural sources.
</P>
<P>(2) Color additive mixtures for food use made with β-carotene may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> β-carotene shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Physical state, solid.
</FP-1>
<FP-1>1 percent solution in chloroform, clear.
</FP-1>
<FP-1>Loss of weight on drying, not more than 0.2 percent.
</FP-1>
<FP-1>Residue on ignition, not more than 0.2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Assay (spectrophotometric), 96-101 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive β-carotene may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color those foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.100" NODE="21:1.0.1.1.26.1.98.16" TYPE="SECTION">
<HEAD>§ 73.100   Cochineal extract; carmine.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive cochineal extract is the concentrated solution obtained after removing the alcohol from an aqueous-alcoholic extract of cochineal (<I>Dactylopius coccus costa</I> (<I>Coccus cacti</I> L.)). The coloring principle is chiefly carminic acid.
</P>
<P>(2) The color additive carmine is the aluminum or calcium-aluminum lake on an aluminum hydroxide substrate of the coloring principles, chiefly carminic acid, obtained by an aqueous extraction of cochineal (<I>Dactylopius coccus costa</I> (<I>Coccus cacti</I> L.)).
</P>
<P>(3) Color additive mixtures for food use made with cochineal extract or carmine may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> (1) Cochineal extract shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>pH, not less than 5.0 and not more than 5.5 at 25 °C.
</FP-1>
<FP-1>Protein (N × 6.25), not more than 2.2 percent.
</FP-1>
<FP-1>Total solids, not less than 5.7 and not more than 6.3 percent.
</FP-1>
<FP-1>Methyl alcohol, not more than 150 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Carminic acid, not less than 1.8 percent.</FP-1></EXTRACT>
<P>(2) Carmine shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C. for 3 hours), not more than 20.0 percent.
</FP-1>
<FP-1>Ash, not more than 12.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Carminic acid, not less than 50.0 percent.</FP-1></EXTRACT>
<FP>Carmine and cochineal extract shall be pasteurized or otherwise treated to destroy all viable Salmonella microorganisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment used. For the purposes of this paragraph, safe and suitable substances are those substances that perform a useful function in the pasteurization or other treatment to render the carmine and cochineal extract free of viable Salmonella microorganisms, which substances are not food additives as defined in section 201(s) of the act or, if they are food additives as so defined, are used in conformity with regulations established pursuant to section 409 of the act.
</FP>
<P>(c) <I>Uses and restrictions.</I> Carmine and cochineal extract may be safely used for coloring foods generally in amounts consistent with good manufacturing practice, except that they may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The label of the color additives and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) The label of food products intended for human use, including butter, cheese, and ice cream, that contain cochineal extract or carmine shall specifically declare the presence of the color additive by listing its respective common or usual name, “cochineal extract” or “carmine,” in the statement of ingredients in accordance with § 101.4 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of these color additives is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 74 FR 216, Jan. 5, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 73.125" NODE="21:1.0.1.1.26.1.98.17" TYPE="SECTION">
<HEAD>§ 73.125   Sodium copper chlorophyllin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive sodium copper chlorophyllin is a green to black powder prepared from chlorophyll by saponification and replacement of magnesium by copper. Chlorophyll is extracted from alfalfa (<I>Medicago sativa</I>) using any one or a combination of the solvents acetone, ethanol, and hexane.
</P>
<P>(2) Color additive mixtures made with sodium copper chlorophyllin may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Sodium copper chlorophyllin shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Moisture, not more than 5.0 percent.
</P>
<P>(2) Solvent residues (acetone, ethanol, and hexane), not more than 50 parts per million, singly or, in combination.
</P>
<P>(3) Total copper, not less than 4 percent and not more than 6 percent.
</P>
<P>(4) Free copper, not more than 200 parts per million.
</P>
<P>(5) Lead (as Pb), not more than 10 parts per million.
</P>
<P>(6) Arsenic (as As), not more than 3 parts per million.
</P>
<P>(7) Mercury (as Hg), not more than 0.5 part per million.
</P>
<P>(8) Ratio of absorbance at 405 nanometers (nm) to absorbance at 630 nm, not less than 3.4 and not more than 3.9.
</P>
<P>(9) Total copper chlorophyllins, not less than 95 percent of the sample dried at 100 °C for 1 hour.
</P>
<P>(c) <I>Uses and restrictions.</I> Sodium copper chlorophyllin may be safely used to color citrus-based dry beverage mixes in an amount not exceeding 0.2 percent in the dry mix.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[67 FR 35431, May 20, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 73.140" NODE="21:1.0.1.1.26.1.98.18" TYPE="SECTION">
<HEAD>§ 73.140   Toasted partially defatted cooked cottonseed flour.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive toasted partially defatted cooked cottonseed flour is a product prepared as follows: Food quality cottonseed is delinted and decorticated; the meats are screened, aspirated, and rolled; moisture is adjusted, the meats heated, and the oil expressed; the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown.
</P>
<P>(2) Color additive mixtures for food use made with toasted partially defatted cooked cottonseed flour may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Toasted partially defatted cooked cottonseed flour shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Arsenic: It contains no added arsenic compound and therefore may not exceed a maximum natural background level of 0.2 part per million total arsenic, calculated as As.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Free gossypol content, not more than 450 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive toasted partially defatted cooked cottonseed flour may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.160" NODE="21:1.0.1.1.26.1.98.19" TYPE="SECTION">
<HEAD>§ 73.160   Ferrous gluconate.</HEAD>
<P>(a) <I>Identity.</I> The color additive ferrous gluconate is the ferrous gluconate defined in the Food Chemicals Codex, 3d Ed. (1981), pp. 122-123, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(b) <I>Specifications.</I> Ferrous gluconate shall meet the specifications given in the Food Chemicals Codex, 3d Ed. (1981), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a) of this section.
</P>
<P>(c) <I>Uses and restrictions.</I> Ferrous gluconate may be safely used in amounts consistent with good manufacturing practice for the coloring of ripe olives.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 47 FR 946, Jan. 8, 1982; 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.165" NODE="21:1.0.1.1.26.1.98.20" TYPE="SECTION">
<HEAD>§ 73.165   Ferrous lactate.</HEAD>
<P>(a) <I>Identity.</I> The color additive ferrous lactate is the ferrous lactate defined in § 184.1311 of this chapter.
</P>
<P>(b) <I>Specifications.</I> Ferrous lactate shall meet the specifications given in the Food Chemicals Codex, 4th ed. (1996), pp. 154 to 155, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(c) <I>Uses and restrictions.</I> Ferrous lactate may be safely used in amounts consistent with good manufacturing practice for the coloring of ripe olives.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act (the act).
</P>
<CITA TYPE="N">[61 FR 40319, Aug. 2, 1996, as amended at 66 FR 66742, Dec. 27, 2001; 81 FR 5590, Feb. 3, 2016]






</CITA>
</DIV8>


<DIV8 N="§ 73.167" NODE="21:1.0.1.1.26.1.98.21" TYPE="SECTION">
<HEAD>§ 73.167   Galdieria extract blue.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive galdieria extract blue is a liquid or powder prepared by the filtered aqueous extraction of the dried biomass of a non-pathogenic and non-toxigenic strain of <I>Galdieria sulphuraria.</I> The biomass is prepared by heterotrophic fermentation of <I>G. sulphuraria.</I> The color additive contains C-phycocyanin as the principal coloring component.
</P>
<P>(2) Color additive mixtures for food use made with galdieria extract blue may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Galdieria extract blue must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Lead, not more than 0.5 milligram/kilogram (mg/kg) (0.5 parts per million (ppm)).
</P>
<P>(2) Arsenic, not more than 0.5 mg/kg (0.5 ppm).
</P>
<P>(3) Mercury, not more than 0.05 mg/kg (0.05 ppm).
</P>
<P>(4) Cadmium, not more than 0.5 mg/kg (0.5 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Galdieria extract blue may be safely used for coloring non-alcoholic beverages and beverage bases, fruit drinks, fruit smoothies, fruit juices, vegetable juices, dairy-based smoothies, milk shakes and flavored milks, yogurt drinks, milk-based meal replacement and nutritional beverages, breakfast cereal coatings, hard candy, soft candy and chewing gum, flavored frostings, ice cream and frozen dairy desserts, frozen fruits, water ices and popsicles, gelatin desserts, puddings and custards, whipped cream, yogurt, frozen or liquid creamers (including non-dairy alternatives), and whipped toppings (including non-dairy alternatives), at levels consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of the added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[90 FR 20108, May 12, 2025]






</CITA>
</DIV8>


<DIV8 N="§ 73.168" NODE="21:1.0.1.1.26.1.98.22" TYPE="SECTION">
<HEAD>§ 73.168   Gardenia (genipin) blue.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive gardenia (genipin) blue is prepared by reacting genipin extracted from the fruit of <I>Gardenia jasminoides</I> Ellis with soy protein hydrolysate. The color additive contains a genipin-peptide polymer as the principal coloring component.
</P>
<P>(2) Color additive mixtures for food use made with gardenia (genipin) blue may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Gardenia (genipin) blue must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Genipin, not more than 5 milligram per kilogram (mg/kg) (5 part per million (ppm)).
</P>
<P>(2) Geniposide, not more than 80 mg/kg (80 ppm).
</P>
<P>(3) Methanol, not more than 300 mg/kg (300 ppm)
</P>
<P>(4) Lead, not more than 2 mg/kg (2 ppm).
</P>
<P>(5) Arsenic, not more than 2 mg/kg (2 ppm).
</P>
<P>(6) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(7) Cadmium, not more than 1 mg/kg (1 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Gardenia (genipin) blue may be safely used in amounts consistent with good manufacturing practice for coloring sport drinks, flavored or enhanced noncarbonated water, fruit drinks and ades, ready-to-drink teas, hard candy, and soft candy, except that it may not be used for coloring foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter. The label of the powdered form of the additive must also declare any additional ingredients used in its manufacture.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches of the color additive are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.


</P>
<CITA TYPE="N">[90 FR 31590, July 15, 2025, as amended at 90 FR 37793, Aug. 6, 2025]




</CITA>
</DIV8>


<DIV8 N="§ 73.169" NODE="21:1.0.1.1.26.1.98.23" TYPE="SECTION">
<HEAD>§ 73.169   Grape color extract.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive grape color extract is an aqueous solution of anthocyanin grape pigments made from Concord grapes or a dehydrated water soluble powder prepared from the aqueous solution. The aqueous solution is prepared by extracting the pigments from precipitated lees produced during the storage of Concord grape juice. It contains the common components of grape juice, namely anthocyanins, tartrates, malates, sugars, and minerals, etc., but not in the same proportion as found in grape juice. The dehydrated water soluble powder is prepared by spray drying the aqueous solution containing added malto-dextrin.
</P>
<P>(2) Color additive mixtures for food use made with grape color extract may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Grape color extract shall conform to the following specifications: Pesticide residues, not more than permitted in or on grapes by regulations promulgated under section 408 of the Federal Food, Drug, and Cosmetic Act. Lead (as Pb), not more than 10 parts per million. Arsenic (as As), not more than 1 part per million.
</P>
<P>(c) <I>Uses and restrictions.</I> Grape color extract may be safely used for the coloring of nonbeverage food, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches are exempt from the certification requirements of section 721(c) of the Act.
</P>
<CITA TYPE="N">[46 FR 47532, Sept. 29, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 73.170" NODE="21:1.0.1.1.26.1.98.24" TYPE="SECTION">
<HEAD>§ 73.170   Grape skin extract (enocianina).</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive grape skin extract (enocianina) is a purplish-red liquid prepared by the aqueous extraction (steeping) of the fresh deseeded marc remaining after grapes have been pressed to produce grape juice or wine. It contains the common components of grape juice; namely, anthocyanins, tartaric acid, tannins, sugars, minerals, etc., but not in the same proportions as found in grape juice. During the steeping process, sulphur dioxide is added and most of the extracted sugars are fermented to alcohol. The extract is concentrated by vacuum evaporation, during which practically all of the alcohol is removed. A small amount of sulphur dioxide may be present.
</P>
<P>(2) Color additive mixtures for food use made with grape skin extract (enocianina) may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Grape skin extract (enocianina) shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Pesticide residues, not more than permitted in or on grapes by regulations promulgated under section 408 of the Federal Food, Drug, and Cosmetic Act.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Grape skin extract (enocianina) may be safely used for the coloring of still and carbonated drinks and ades, beverage bases, and alcoholic beverages subject to the following restrictions:
</P>
<P>(1) It may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless artificial color is authorized by such standards.
</P>
<P>(2) Its use in alcoholic beverages shall be in accordance with the provisions of parts 4 and 5, title 27 CFR.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter. The common or usual name of the color additive is “grape skin extract” followed, if desired, by “(enocianina)”.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.185" NODE="21:1.0.1.1.26.1.98.25" TYPE="SECTION">
<HEAD>§ 73.185   Haematococcus algae meal.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive haematococcus algae meal consists of the comminuted and dried cells of the alga <I>Haematococcus pluvialis.</I>
</P>
<P>(2) Haematococcus algae meal may be added to the fish feed only as a component of a stabilized color additive mixture. Color additive mixtures for fish feed use made with haematococcus algae meal may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Haematococcus algae meal shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Physical state, solid. 
</FP-1>
<FP-1>Lead, not more than 5 parts per million. 
</FP-1>
<FP-1>Arsenic, not more than 2 parts per million. 
</FP-1>
<FP-1>Mercury, not more than 1 part per million. 
</FP-1>
<FP-1>Heavy metals (as Pb), not more than 10 parts per million. 
</FP-1>
<FP-1>Astaxanthin, not less than 1.5 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Haematococcus algae meal may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish.
</P>
<P>(2) The quantity of astaxanthin in finished feed, from haematococcus algae meal when used alone or in combination with other astaxanthin color additive sources listed in this part 73, shall not exceed 80 milligrams per kilogram (72 grams per ton) of finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing haematococcus algae meal shall be declared in accordance with §§ 101.22(b), (c), and (k)(2), and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[65 FR 41584, July 6, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 73.200" NODE="21:1.0.1.1.26.1.98.26" TYPE="SECTION">
<HEAD>§ 73.200   Synthetic iron oxide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive synthetic iron oxide consists of any one or any combination of synthetically prepared iron oxides, including the hydrated forms. It is free from admixture with other substances.
</P>
<P>(2) Color additive mixtures for food use made with synthetic iron oxide may contain only those diluents that are suitable and that are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> (1) Synthetic iron oxide for human food use shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Arsenic (as As), not more than 3 milligrams per kilogram (mg/kg) (3 parts per million (ppm)).
</FP-1>
<FP-1>Lead (as Pb), not more than 5 mg/kg (5 ppm).
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 mg/kg (1 ppm).</FP-1></EXTRACT>
<P>(2) Synthetic iron oxide for dog and cat food use shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Arsenic (as As), not more than 5 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> (1) Synthetic iron oxide may be safely used for human food use subject to the following restrictions:
</P>
<P>(i) In sausage casings intended for human consumption in an amount not exceeding 0.10 percent by weight of the finished food.
</P>
<P>(ii) In soft and hard candy, mints, and chewing gum at levels consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of the added color is authorized by such standards.
</P>
<P>(iii) In dietary supplement tablets and capsules, including coatings and printing inks, such that the total amount of elemental iron per day for labeled dosages does not exceed 5 milligrams.
</P>
<P>(2) Synthetic iron oxide may be safely used for the coloring of dog and cat foods in an amount not exceeding 0.25 percent by weight of the finished food.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 59 FR 10578, Mar. 7, 1994;  80 FR 14842, Mar. 20, 2015; 83 FR 54872, Nov. 1, 2018]










</CITA>
</DIV8>


<DIV8 N="§ 73.225" NODE="21:1.0.1.1.26.1.98.27" TYPE="SECTION">
<HEAD>§ 73.225   Jagua (genipin-glycine) blue.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive jagua (genipin-glycine) blue is a dark blue powder or liquid prepared from the juice of the unripe fruit of <I>Genipa americana</I> by reacting the genipin in the juice with glycine using mild heat. The color additive contains a polymer as the principal coloring component and three dimers as minor coloring components.
</P>
<P>(2) Color additive mixtures for food use made with jagua (genipin-glycine) blue may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Jagua (genipin-glycine) blue must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Arsenic, not more than 1 milligram/kilogram (mg/kg) (1 part per million (ppm)).
</P>
<P>(2) Cadmium, not more than 1 mg/kg (1 ppm).
</P>
<P>(3) Lead, not more than 1 mg/kg (1 ppm).
</P>
<P>(4) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(5) Genipin, not more than 20 mg/kg (20 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Jagua (genipin-glycine) blue may be safely used for coloring flavored milk; dairy drinks and substitutes; dairy and dairy alternative yogurt; ice cream, frozen dairy and dairy alternative desserts, puddings, gelatins, ices, sorbets; ready-to-eat multicolored cereals; flavored potato chips, tortilla, corn, and other chips; candy and chewing gum; non-alcoholic fruit based/flavored drinks, nutritional beverages and smoothies; flavored cream cheese-based spreads; and icings, frostings, jams, syrups, and fruit toppings and fillings at levels consistent with good manufacturing practice, except that it may not be used for coloring foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.


</P>
<CITA TYPE="N">[88 FR 75494, Nov. 3, 2023]










</CITA>
</DIV8>


<DIV8 N="§ 73.250" NODE="21:1.0.1.1.26.1.98.28" TYPE="SECTION">
<HEAD>§ 73.250   Fruit juice.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or by the water infusion of the dried fruit. The color additive may be concentrated or dried. The definition of fruit juice in this paragraph is for the purpose of identity as a color additive only and shall not be construed as a standard of identity under section 401 of the act. However, where a standard of identity for a particular fruit juice has been promulgated under section 401 of the act, it shall conform to such standard.
</P>
<P>(2) Color additive mixtures made with fruit juice may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Uses and restrictions.</I> Fruit juice may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 60 FR 52629, Oct. 10, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 73.260" NODE="21:1.0.1.1.26.1.98.29" TYPE="SECTION">
<HEAD>§ 73.260   Vegetable juice.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive vegetable juice is prepared either by expressing the juice from mature varieties of fresh, edible vegetables, or by the water infusion of the dried vegetable. The color additive may be concentrated or dried. The definition of vegetable juice in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as a standard of identity under section 401 of the act. However, where a standard of identity for a particular vegetable juice has been promulgated under section 401 of the act, it shall conform to such standard.
</P>
<P>(2) Color additive mixtures made with vegetable juice may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Uses and restrictions.</I> Vegetable juice may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 60 FR 52629, Oct. 10, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 73.275" NODE="21:1.0.1.1.26.1.98.30" TYPE="SECTION">
<HEAD>§ 73.275   Dried algae meal.</HEAD>
<P>(a) <I>Identity.</I> The color additive dried algae meal is a dried mixture of algae cells (genus <I>Spongiococcum,</I> separated from its culture broth), molasses, cornsteep liquor, and a maximum of 0.3 percent ethoxyquin. The algae cells are produced by suitable fermentation, under controlled conditions, from a pure culture of the genus <I>Spongiococcum.</I>
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive dried algae meal may be safely used in chicken feed in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the yellow color of chicken skin and eggs.
</P>
<P>(2) The quantity of the color additive incorporated in the feed is such that the finished feed:
</P>
<P>(i) Is supplemented sufficiently with xanthophyll and associated carotenoids so as to accomplish the intended effect described in paragraph (b)(1) of this section; and
</P>
<P>(ii) Meets the tolerance limitation for ethoxyquin in animal feed prescribed in § 573.380 of this chapter.
</P>
<P>(c) <I>Labeling.</I> The label of the color additives and any premixes prepared therefrom shall bear in addition to the information required by § 70.25 of this chapter.
</P>
<P>(1) A statement of the concentrations of xanthophyll and ethoxyquin contained therein.
</P>
<P>(2) Adequate directions to provide a final product complying with the limitations prescribed in paragraph (b) of this section.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.295" NODE="21:1.0.1.1.26.1.98.31" TYPE="SECTION">
<HEAD>§ 73.295   Tagetes (Aztec marigold) meal and extract.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive tagetes (Aztec marigold) meal is the dried, ground flower petals of the Aztec marigold (<I>Tagetes erecta</I> L.) mixed with not more than 0.3 percent ethoxyquin.
</P>
<P>(2) The color additive tagetes (Aztec marigold) extract is a hexane extract of the flower petals of the Aztec marigold (<I>Tagetes erecta</I> L.). It is mixed with an edible vegetable oil, or with an edible vegetable oil and a hydrogenated edible vegetable oil, and not more than 0.3 percent ethoxyquin. It may also be mixed with soy flour or corn meal as a carrier.
</P>
<P>(b) <I>Specifications.</I> (1) Tagetes (Aztec marigold) meal is free from admixture with other plant material from <I>Tageteserecta</I> L. or from plant material or flowers of any other species of plants.
</P>
<P>(2) Tagetes (Aztec marigold) extract shall be prepared from tagetes (Aztec marigold) petals meeting the specifications set forth in paragraph (b)(1) of this section and shall conform to the following additional specifications:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TD align="left" class="gpotbl_cell" scope="row">Melting point</TD><TD align="left" class="gpotbl_cell">53.5-55.0 °C.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iodine value</TD><TD align="left" class="gpotbl_cell">132-145.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Saponification value</TD><TD align="left" class="gpotbl_cell">175-200.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Acid value</TD><TD align="left" class="gpotbl_cell">0.60-1.20.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Titer</TD><TD align="left" class="gpotbl_cell">35.5-37.0 °C.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Unsaponifiable matter</TD><TD align="left" class="gpotbl_cell">23.0 percent-27.0 percent.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Hexane residue</TD><TD align="left" class="gpotbl_cell">Not more than 25 p.p.m.</TD></TR></TABLE></DIV></DIV>
<FP>All determinations, except the hexane residue, shall be made on the initial extract of the flower petals (after drying in a vacuum oven at 60 °C. for 24 hours) prior to the addition of the oils and ethoxyquin. The hexane determination shall be made on the color additive after the addition of the vegetable oils, hydrogenated vegetable oils, and ethoxyquin.
</FP>
<P>(c) <I>Uses and restrictions.</I> The color additives tagetes (Aztec marigold) meal and extract may be safely used in chicken feed in accordance with the following prescribed conditions:
</P>
<P>(1) The color additives are used to enhance the yellow color of chicken skin and eggs.
</P>
<P>(2) The quantity of the color additives incorporated in the feed is such that the finished feed:
</P>
<P>(i) Is supplemented sufficiently with xanthophyll and associated carotenoids so as to accomplish the intended effect described in paragraph (c)(1) of this section; and
</P>
<P>(ii) Meets the tolerance limitation for ethoxyquin in animal feed prescribed in § 573.380 of this chapter.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additives and any premixes prepared therefrom shall bear, in addition to the information required by § 70.25 of this chapter:
</P>
<P>(1) A statement of the concentrations of xanthophyll and ethoxyquin contained therein.
</P>
<P>(2) Adequate directions to provide a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.297" NODE="21:1.0.1.1.26.1.98.32" TYPE="SECTION">
<HEAD>§ 73.297   Myoglobin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive myoglobin is a stabilized product of controlled fermentation of a non-pathogenic and non-toxicogenic strain of the yeast, <I>Komagataella phaffii,</I> genetically engineered to express the myoglobin protein from <I>Bos taurus.</I> Myoglobin protein is the principal coloring component of the color additive and imparts a red color.
</P>
<P>(2) Color additive mixtures made with myoglobin may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Myoglobin must conform to the following specifications and must be free from impurities, other than those named, to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Myoglobin protein purity on protein basis (weight/weight), not less than 85 percent.
</P>
<P>(2) Lead, not more than 0.01 milligrams per kilogram (0.01 parts per million).
</P>
<P>(c) <I>Uses and restrictions.</I> Myoglobin may be safely used in ground meat and ground poultry analogue products (<I>i.e.,</I> plant-based ground meat- and poultry-like food products subject to FDA regulation) where the amount of myoglobin protein does not exceed 2 percent by weight of the uncooked analogue product.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes must conform to § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore, batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[90 FR 5594, Jan. 17, 2025]






</CITA>
</DIV8>


<DIV8 N="§ 73.300" NODE="21:1.0.1.1.26.1.98.33" TYPE="SECTION">
<HEAD>§ 73.300   Carrot oil.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive carrot oil is the liquid or the solid portion of the mixture or the mixture itself obtained by the hexane extraction of edible carrots (<I>Daucus carota</I> L.) with subsequent removal of the hexane by vacuum distillation. The resultant mixture of solid and liquid extractives consists chiefly of oils, fats, waxes, and carrotenoids naturally occurring in carrots. The definition of carrot oil in this paragraph is for the purpose of identity as a color additive only and shall not be construed as setting forth an official standard for carrot oil or carrot oleoresin under section 401 of the act.
</P>
<P>(2) Color additive mixtures for food use made with carrot oil may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Carrot oil shall contain no more than 25 parts per million of hexane.
</P>
<P>(c) <I>Uses and restrictions.</I> Carrot oil may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.315" NODE="21:1.0.1.1.26.1.98.34" TYPE="SECTION">
<HEAD>§ 73.315   Corn endosperm oil.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive corn endosperm oil is a reddish-brown liquid composed chiefly of glycerides, fatty acids, sitosterols, and carotenoid pigments obtained by isopropyl alcohol and hexane extraction from the gluten fraction of yellow corn grain. The definition of corn endosperm oil in this paragraph is for the purpose of definition as a color additive only and shall not be construed as a food standard of identity under section 401 of the act.
</P>
<P>(2) Color additive mixtures for food use made with corn endosperm oil may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Corn endosperm oil conforms to the following specifications:
</P>
<EXTRACT>
<FP-1>Total fatty acids, not less than 85 percent.
</FP-1>
<FP-1>Iodine value, 118 to 134.
</FP-1>
<FP-1>Saponification value, 165 to 185.
</FP-1>
<FP-1>Unsaponifiable matter, not more than 14 percent.
</FP-1>
<FP-1>Hexane, not more than 25 parts per million.
</FP-1>
<FP-1>Isopropyl alcohol, not more than 100 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive corn endosperm oil may be safely used in chicken feed in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the yellow color of chicken skin and eggs.
</P>
<P>(2) The quantity of the color additive incorporated in the feed is such that the finished feed is supplemented sufficiently with xanthophyll and associated carotenoids so as to accomplish the intended effect described in paragraph (c)(1) of this section.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any premixes prepared therefrom shall bear, in addition to the information required by § 70.25 of this chapter, a statement of the concentration of xanthophyll contained therein.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.340" NODE="21:1.0.1.1.26.1.98.35" TYPE="SECTION">
<HEAD>§ 73.340   Paprika.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive paprika is the ground dried pod of mild capsicum (<I>Capsicum annuum</I> L.). The definition of paprika in this paragraph is for the purpose of identity as a color additive only and shall not be construed as setting forth an official standard for paprika under section 401 of the act.
</P>
<P>(2) Color additive mixtures made with paprika may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Uses and restrictions.</I> Paprika may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.345" NODE="21:1.0.1.1.26.1.98.36" TYPE="SECTION">
<HEAD>§ 73.345   Paprika oleoresin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive paprika oleoresin is the combination of flavor and color principles obtained from paprika (<I>Capsicum annuum</I> L.) by extraction, using any one or a combination of the following solvents:
</P>
<EXTRACT>
<SCOL2>
<LI>Acetone</LI>
<LI>Ethyl alcohol</LI>
<LI>Ethylene dichloride</LI>
<LI>Hexane</LI>
<LI>Isopropyl alcohol</LI>
<LI>Methyl alcohol</LI>
<LI>Methylene chloride</LI>
<LI>Trichloroethylene</LI></SCOL2></EXTRACT>
<FP>The definition of paprika oleoresin in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as setting forth an official standard for paprika oleoresin under section 401 of the act.
</FP>
<P>(2) Color additive mixtures made with paprika oleoresin may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Paprika oleoresin shall contain no more residue of the solvents listed in paragraph (a)(1) of this section than is permitted of the corresponding solvents in spice oleoresins under applicable food additive regulations in parts 170 through 189 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> Paprika oleoresin may be safely used for the coloring of foods generally in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.350" NODE="21:1.0.1.1.26.1.98.37" TYPE="SECTION">
<HEAD>§ 73.350   Mica-based pearlescent pigments.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive is formed by depositing titanium salts onto mica, followed by heating to produce titanium dioxide on mica. Mica used to manufacture the color additive shall conform in identity to the requirements of § 73.1496(a)(1).
</P>
<P>(2) Color additive mixtures for food use made with mica-based pearlescent pigments may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring food.
</P>
<P>(b) <I>Specifications.</I> Mica-based pearlescent pigments shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Lead (as Pb), not more than 4 parts per million (ppm).
</P>
<P>(2) Arsenic (as As), not more than 3 ppm.
</P>
<P>(3) Mercury (as Hg), not more than 1 ppm.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be safely used as a color additive in food as follows:
</P>
<P>(i) In amounts up to 1.25 percent, by weight, in the following foods: Cereals, confections and frostings, gelatin desserts, hard and soft candies (including lozenges), nutritional supplement tablets and gelatin capsules, and chewing gum.
</P>
<P>(ii) In amounts up to 0.07 percent, by weight, in the following:
</P>
<P>(A) Distilled spirits containing not less than 18 percent and not more than 25 percent alcohol by volume.
</P>
<P>(B) Cordials, liqueurs, flavored alcoholic malt beverages, wine coolers, and cocktails.
</P>
<P>(C) Non-alcoholic cocktail mixes and mixers, such as margarita mix, Bloody Mary mix, and daiquiri mix, but excluding eggnog, tonic water, and beverages that are typically consumed without added alcohol (<I>e.g.,</I> fruit juices, fruit juice drinks, and soft drinks).
</P>
<P>(iii) In egg decorating kits used for coloring the shells of eggs in amounts consistent with good manufacturing practice.
</P>
<P>(2) The color additive may not be used to color foods for which standards of identity have been issued under section 401 of the act, unless the use of the added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[71 FR 31929, June 2, 2006, as amended at 78 FR 35117, June 12, 2013; 80 FR 32307, June 8, 2015; 80 FR 58602, Sept. 30, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 73.352" NODE="21:1.0.1.1.26.1.98.38" TYPE="SECTION">
<HEAD>§ 73.352   Paracoccus pigment.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive paracoccus pigment consists of the heat-killed, dried cells of a nonpathogenic and nontoxicogenic strain of the bacterium <I>Paracoccus carotinifaciens</I> and may contain added calcium carbonate to adjust the astaxanthin level.
</P>
<P>(2) Color additive mixtures for fish feed use made with paracoccus pigment may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Paracoccus pigment shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Physical state, solid.
</P>
<P>(2) Lead, not more than 5 milligrams per kilogram (mg/kg) (5 parts per million (ppm)).
</P>
<P>(3) Arsenic, not more than 2 mg/kg (2 ppm).
</P>
<P>(4) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(5) Heavy metals (as Pb), not more than 10 mg/kg (10 ppm).
</P>
<P>(6) Astaxanthin, not less than 1.75 percent.
</P>
<P>(c) <I>Uses and restrictions.</I> Paracoccus pigment may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish.
</P>
<P>(2) The quantity of astaxanthin in finished feed, from paracoccus pigment when used alone or in combination with other astaxanthin color additive sources listed in this part 73, shall not exceed 80 mg/kg (72 grams per ton) of finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing paracoccus pigment shall be declared in accordance with §§ 101.22(b), (c), and (k)(2), and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore, batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[74 FR 58845, Nov. 16, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 73.355" NODE="21:1.0.1.1.26.1.98.39" TYPE="SECTION">
<HEAD>§ 73.355   Phaffia yeast.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive phaffia yeast consists of the killed, dried cells of a nonpathogenic and nontoxicogenic strain of the yeast <I>Phaffia rhodozyma.</I>
</P>
<P>(2) Phaffia yeast may be added to the fish feed only as a component of a stabilized color additive mixture. Color additive mixtures for fish feed use made with phaffia yeast may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Phaffia yeast shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Physical state, solid. 
</FP-1>
<FP-1>Lead, not more than 5 parts per million. 
</FP-1>
<FP-1>Arsenic, not more than 2 parts per million. 
</FP-1>
<FP-1>Mercury, not more than 1 part per million. 
</FP-1>
<FP-1>Heavy metals (as Pb), not more than 10 parts per million. 
</FP-1>
<FP-1>Astaxanthin, not less than 0.4 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Phaffia yeast may be safely used in the feed of salmonid fish in accordance with the following prescribed conditions:
</P>
<P>(1) The color additive is used to enhance the pink to orange-red color of the flesh of salmonid fish.
</P>
<P>(2) The quantity of astaxanthin in finished feed, from phaffia yeast when used alone or in combination with other astaxanthin color additive sources listed in this part 73, shall not exceed 80 milligrams per kilogram (72 grams per ton) of finished feed.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The labeling of the color additive and any premixes prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The presence of the color additive in finished fish feed prepared according to paragraph (c) of this section shall be declared in accordance with § 501.4 of this chapter.
</P>
<P>(3) The presence of the color additive in salmonid fish that have been fed feeds containing phaffia yeast shall be declared in accordance with §§ 101.22(b), (c), and (k)(2) and 101.100(a)(2) of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[65 FR 41587, July 6, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 73.450" NODE="21:1.0.1.1.26.1.98.40" TYPE="SECTION">
<HEAD>§ 73.450   Riboflavin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive riboflavin is the riboflavin defined in the Food Chemicals Codex, 3d Ed. (1981), pp. 262-263, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(2) Color additive mixtures made with riboflavin may contain as diluents only those substances listed in this subpart as safe and suitable for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Riboflavin shall meet the specifications given in the Food Chemicals Codex, 3d Ed. (1981), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(1) of this section.
</P>
<P>(c) <I>Uses and restrictions.</I> Riboflavin may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice; except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 47 FR 947, Jan. 8, 1982; 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.500" NODE="21:1.0.1.1.26.1.98.41" TYPE="SECTION">
<HEAD>§ 73.500   Saffron.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive saffron is the dried stigma of Crocus sativus L. The definition of saffron in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as setting forth an official standard for saffron under section 401 of the act.
</P>
<P>(2) Color additive mixtures made with saffron may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Uses and restrictions.</I> Saffron may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act. 


</P>
</DIV8>


<DIV8 N="§ 73.520" NODE="21:1.0.1.1.26.1.98.42" TYPE="SECTION">
<HEAD>§ 73.520   Soy leghemoglobin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive soy leghemoglobin is a stabilized product of controlled fermentation of a non-pathogenic and non-toxicogenic strain of the yeast, <I>Pichia pastoris,</I> genetically engineered to express soy leghemoglobin protein. Soy leghemoglobin protein is the principal coloring component of the color additive and imparts a reddish-brown color.
</P>
<P>(2) Color additive mixtures made with soy leghemoglobin may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Soy leghemoglobin shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Soy leghemoglobin protein purity on protein basis (weight/weight), not less than 65 percent, as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
</P>
<P>(2) Lead, not more than 0.4 milligrams per kilogram (mg/kg) (0.4 parts per million (ppm)).
</P>
<P>(3) Arsenic, not more than 0.05 mg/kg (0.05 ppm).
</P>
<P>(4) Mercury, not more than 0.05 mg/kg (0.05 ppm).
</P>
<P>(5) Cadmium, not more than 0.2 mg/kg (0.2 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Soy leghemoglobin may be safely used in ground beef analogue products such that the amount of soy leghemoglobin protein does not exceed 0.8 percent by weight of the uncooked ground beef analogue product.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes must conform to § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[84 FR 37576, Aug. 1, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 73.530" NODE="21:1.0.1.1.26.1.98.43" TYPE="SECTION">
<HEAD>§ 73.530   Spirulina extract.</HEAD>
<XREF ID="20260206" REFID="22">Link to an amendment published at 91 FR 5295, Feb. 6, 2026.</XREF>
<XREF ID="20260324" REFID="44b">This amendment was delayed indefinitely at 91 FR 13951, Mar. 24, 2026.</XREF>
<P>(a) <I>Identity.</I> (1) The color additive spirulina extract is prepared by the filtered aqueous extraction of the dried biomass of <I>Arthrospira platensis.</I> The color additive contains phycocyanins as the principal coloring components.
</P>
<P>(2) Color additive mixtures for food use made with spirulina extract may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Spirulina extract must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Lead, not more than 2 milligrams per kilogram (mg/kg) (2 part per million (ppm));
</P>
<P>(2) Arsenic, not more than 2 mg/kg (2 ppm);
</P>
<P>(3) Mercury, not more than 1 mg/kg (1 ppm); and
</P>
<P>(4) Negative for microcystin toxin.
</P>
<P>(c) <I>Uses and restrictions.</I> Spirulina extract may be safely used for coloring confections (including candy and chewing gum), frostings, ice cream and frozen desserts (including non-dairy frozen dessert), dessert coatings and toppings, beverage mixes and powders, yogurts (including non-dairy yogurt alternatives), custards, puddings (including non-dairy puddings), cottage cheese, gelatin, breadcrumbs, ready-to-eat cereals (excluding extruded cereals), alcoholic beverages with less than 20 percent alcohol-by-volume content, non-alcoholic beverages, seasoning mixes (unheated), salad dressings, condiments and sauces, dips, coating formulations applied to dietary supplement tablets and capsules, at levels consistent with good manufacturing practice, and to seasonally color the shells of hard-boiled eggs, except that it may not be used to color foods for which standards of identity have been issued under section 401 of the Federal Food, Drug, and Cosmetic Act, unless the use of the added color is authorized by such standards.




</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes must conform to § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[78 FR 49120, Aug. 13, 2013, as amended at 79 FR 20098, May 13, 2014; 80 FR 50765, Aug. 21, 2015; 82 FR 30734, July 3, 2017; 87 FR 67789, Nov. 10, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 73.575" NODE="21:1.0.1.1.26.1.98.44" TYPE="SECTION">
<HEAD>§ 73.575   Titanium dioxide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive titanium dioxide is synthetically prepared TiO<E T="52">2</E>, free from admixture with other substances.
</P>
<P>(2) Color additive mixtures for food use made with titanium dioxide may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods, and the following: Silicon dioxide, SiO<E T="52">2</E> and/or aluminum oxide, Al<E T="52">2</E> O<E T="52">3</E>, as dispersing aids—not more than 2 percent total.
</P>
<P>(b) <I>Specifications.</I> Titanium dioxide shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Antimony (as Sb), not more than 2 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Loss on ignition at 800 °C. (after drying for 3 hours at 105 °C.), not more than 0.5 percent.
</FP-1>
<FP-1>Water soluble substances, not more than 0.3 percent.
</FP-1>
<FP-1>Acid soluble substances, not more than 0.5 percent.
</FP-1>
<FP-1>TiO<E T="52">2</E>, not less than 99.0 percent after drying for 3 hours at 105 °C.</FP-1></EXTRACT>
<FP>Lead, arsenic, and antimony shall be determined in the solution obtained by boiling 10 grams of the titanium dioxide for 15 minutes in 50 milliliters of 0.5<I>N</I> hydrochloric acid.
</FP>
<P>(c) <I>Uses and restrictions.</I> The color additive titanium dioxide may be safely used for coloring foods generally, subject to the following restrictions:
</P>
<P>(1) The quantity of titanium dioxide does not exceed 1 percent by weight of the food.
</P>
<P>(2) It may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.585" NODE="21:1.0.1.1.26.1.98.45" TYPE="SECTION">
<HEAD>§ 73.585   Tomato lycopene extract; tomato lycopene concentrate.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive tomato lycopene extract is a red to dark brown viscous oleoresin extracted with ethyl acetate from tomato pulp followed by removal of the solvent by evaporation. The pulp is produced from fresh, edible varieties of the tomato by removing the liquid. The main coloring component is lycopene.
</P>
<P>(2) The color additive tomato lycopene concentrate is a powder prepared from tomato lycopene extract by removing most of the tomato lipids with ethyl acetate and then evaporating off the solvent.
</P>
<P>(3) Color additive mixtures made with tomato lycopene extract or tomato lycopene concentrate may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring food.
</P>
<P>(b) <I>Specifications.</I> (1) Tomato lycopene extract shall conform to the following specification: Lycopene, not less than 5.5 percent of oleoresin as determined by the method entitled “Qualitative Analysis of Lycopene, Its Isomers and Other Carotenoids in Different Concentrations of Lyc-O-Mato ® (Tomato Oleoresin) and in Tomato Pulp by High Performance Liquid Chromatography (HPLC),” S.O.P. number : Lab/119/01, Revision 01, dated May 30, 2001, published by LycoRed Natural Products Industries, which is incorporated by reference, or an equivalent method. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. You may obtain a copy of the method from the Center for Food Safety and Applied Nutrition (HFS-200), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. You may inspect a copy at theFood and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>
</P>
<P>(2) Tomato lycopene concentrate shall conform to the following specification: Lycopene, not less than 60 percent of oleoresin as determined by the method identified in paragraph (b)(1) of this section.
</P>
<P>(c) <I>Uses and restrictions.</I> Tomato lycopene extract and tomato lycopene concentrate may be safely used for coloring foods generally in amounts consistent with good manufacturing practice, except that they may not be used to color foods for which standards of identity have been issued under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[70 FR 43045, July 26, 2005, as amended at 81 FR 5590, Feb. 3, 2016; 81 FR 49895, July 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 73.600" NODE="21:1.0.1.1.26.1.98.46" TYPE="SECTION">
<HEAD>§ 73.600   Turmeric.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive turmeric is the ground rhizome of Curcuma longa L. The definition of turmeric in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as setting forth an official standard for turmeric under section 401 of the act.
</P>
<P>(2) Color additive mixtures made with turmeric may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Uses and restrictions.</I> Turmeric may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.615" NODE="21:1.0.1.1.26.1.98.47" TYPE="SECTION">
<HEAD>§ 73.615   Turmeric oleoresin.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive turmeric oleoresin is the combination of flavor and color principles obtained from turmeric (Curcuma longa L.) by extraction using any one or a combination of the following solvents:
</P>
<EXTRACT>
<SCOL2>
<LI>Acetone</LI>
<LI>Ethyl alcohol</LI>
<LI>Ethylene dichloride</LI>
<LI>Hexane</LI>
<LI>Isopropyl alcohol</LI>
<LI>Methyl alcohol</LI>
<LI>Methylene chloride</LI>
<LI>Trichloroethylene</LI></SCOL2></EXTRACT>
<FP>The definition of turmeric oleoresin in this paragraph is for the purpose of identity as a color additive only, and shall not be construed as setting forth an official standard for turmeric oleoresin under section 401 of the act.
</FP>
<P>(2) Color additive mixtures made with turmeric oleoresin may contain as diluents only those substances listed in this subpart as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Turmeric oleoresin shall contain no more residue of the solvents listed under paragraph (a)(1) of this section than is permitted for the corresponding solvents in spice oleoresins under applicable food additive regulation in parts 170 through 189 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> Turmeric oleoresin may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless the use of added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall bear, in addition to the other information required by the act, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.26.2" TYPE="SUBPART">
<HEAD>Subpart B—Drugs</HEAD>


<DIV8 N="§ 73.1001" NODE="21:1.0.1.1.26.2.98.1" TYPE="SECTION">
<HEAD>§ 73.1001   Diluents in color additive mixtures for drug use exempt from certification.</HEAD>
<P>The following diluents may be safely used in color additive mixtures that are exempt from certification and which are to be used for coloring drugs, subject to the condition that each straight color in the mixture has been exempted from certification or, if not so exempted, is from a batch that has previously been certified and has not changed in composition since certification. Such listing of diluents is not to be construed as superseding any of the other requirements of the Federal Food, Drug, and Cosmetic Act with respect to drugs, including new drugs. If a definition and specification for a particular diluent is not set forth in this subpart, the material shall be of a purity consistent with its intended use.
</P>
<P>(a) <I>Ingested drugs</I>—(1) <I>General use.</I> Diluents listed in § 73.1(a) and the following:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Alcohol, specially denatured</TD><TD align="left" class="gpotbl_cell">As set forth in 26 CFR, pt. 212</TD><TD align="left" class="gpotbl_cell">As set forth in 26 CFR, pt. 211.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cetyl alcohol</TD><TD align="left" class="gpotbl_cell">As set forth in N.F. XI
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Isopropyl alcohol</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">In color coatings for pharmaceutical forms, no residue.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyoxyethylene (20) sorbitan monostearate (Polysorbate 60)</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.836 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyoxyethylene (20) sorbitan tristearate (Polysorbate 65)</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.838 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polysorbate 80</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.840 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Polyvinyl-pyrrolidone</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 173.55 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sorbitan monooleate
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sorbitan monostearate</TD><TD align="left" class="gpotbl_cell">As set forth in sec. 172.842 of this chapter
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sorbitan trioleate</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<P>(2) <I>Special use; inks for branding pharmaceutical forms.</I> Items listed in paragraph (a)(1) of this section, § 73.1(b)(1)(i), and the following:
</P>
<EXTRACT>
<FP-1>Ethyl lactate
</FP-1>
<FP-1>Polyoxyethylene sorbitan monolaurate (20)</FP-1></EXTRACT>
<P>(b) <I>Externally applied drugs.</I> Diluents listed in paragraph (a)(1) of this section and the following:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Substances
</TH><TH class="gpotbl_colhed" scope="col">Definitions and specifications
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Benzyl alcohol</TD><TD align="left" class="gpotbl_cell">As set forth in N.F. XI.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Ethyl cellulose</TD><TD align="left" class="gpotbl_cell">As set forth in § 172.868 of this chapter.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Hydroxyethyl cellulose
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Hydroxypropyl cellulose</TD><TD align="left" class="gpotbl_cell">As set forth in § 172.870 of this chapter.</TD></TR></TABLE></DIV></DIV>
</DIV8>


<DIV8 N="§ 73.1010" NODE="21:1.0.1.1.26.2.98.2" TYPE="SECTION">
<HEAD>§ 73.1010   Alumina (dried aluminum hydroxide).</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive alumina (dried aluminum hydroxide) is a white, odorless, tasteless, amorphous powder consisting essentially of aluminum hydroxide (Al<E T="52">2</E> O<E T="52">3</E>· XH<E T="52">2</E> O).
</P>
<P>(2) Color additive mixtures for drug use made with alumina (dried aluminum hydroxide) may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Alumina (dried aluminum hydroxide) shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Acidity or alkalinity: Agitate 1 gram of the color additive with 25 milliliters of water and filter. The filtrate shall be neutral to litmus paper.
</FP-1>
<FP-1>Matter insoluble in dilute hydrochloric acid, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Aluminum oxide (Al<E T="52">2</E> O<E T="52">3</E>), not less than 50 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Alumina (dried aluminum hydroxide) may be safely used in amounts consistent with good manufacturing practice to color drugs generally.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1015" NODE="21:1.0.1.1.26.2.98.3" TYPE="SECTION">
<HEAD>§ 73.1015   Chromium-cobalt-aluminum oxide.</HEAD>
<P>(a) <I>Identity.</I> The color additive chromium-cobalt-aluminum oxide is a blue-green pigment obtained by calcining a mixture of chromium oxide, cobalt carbonate, and aluminum oxide. It may contain small amounts (less than 1 percent each) of oxides of barium, boron, silicon, and nickel.
</P>
<P>(b) <I>Specifications.</I> Chromium-cobalt-aluminum oxide shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Chromium, calculated as Cr<E T="52">2</E> O<E T="52">3</E>, 34-37 percent.
</FP-1>
<FP-1>Cobalt, calculated as CoO, 29-34 percent.
</FP-1>
<FP-1>Aluminum, calculated as AL<E T="52">2</E> O<E T="52">3</E>, 29-35 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 30 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total oxides of aluminum, chromium, and cobalt not less than 97 percent.</FP-1></EXTRACT>
<FP>Lead and arsenic shall be determined in the solution obtained by boiling 10 grams of the chromium-cobalt-aluminum oxide for 15 minutes in 50 milliliters of 0.5 <I>N</I> hydrochloric acid.
</FP>
<P>(c) <I>Uses and restrictions.</I> The color additive chromium-cobalt-aluminum oxide may be safely used for coloring linear polyethylene surgical sutures, United States Pharmacopeia (U.S.P.), for use in general surgery, subject to the following restrictions:
</P>
<P>(1) For coloring procedure, the color additive is blended with the polyethylene resin. The mixture is heated to a temperature of 500-550 °F. and extruded through a fixed orifice. The filaments are cooled, oriented by drawing, and set by annealing.
</P>
<P>(2) The quantity of the color additive does not exceed 2 percent by weight of the suture material.
</P>
<P>(3) The dyed suture shall conform in all respects to the requirements of the U.S.P. XX (1980).
</P>
<P>(4) When the sutures are used for the purpose specified in their labeling, there is no migration of the color additive to the surrounding tissue.
</P>
<P>(5) If the suture is a new drug, an approved new drug application, pursuant to section 505 of the Federal Food, Drug, and Cosmetic Act, is in effect for it.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.1025" NODE="21:1.0.1.1.26.2.98.4" TYPE="SECTION">
<HEAD>§ 73.1025   Ferric ammonium citrate.</HEAD>
<P>(a) <I>Identity.</I> The color additive ferric ammonium citrate consists of complex chelates prepared by the interaction of ferric hydroxide with citric acid in the presence of ammonia. The complex chelates occur in brown and green forms, are deliquescent in air, and are reducible by light.
</P>
<P>(b) <I>Specifications.</I> Ferric ammonium citrate shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Iron (as Fe), not less than 14.5 percent and not more than 18.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 p/m.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 p/m.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Ferric ammonium citrate may be safely used in combination with pyrogallol (as listed in § 73.1375), for coloring plain and chromic catgut sutures for use in general and ophthalmic surgery subject to the following conditions:
</P>
<P>(1) The dyed suture shall conform in all respects to the requirements of the United States Pharmacopeia XX (1980).
</P>
<P>(2) The level of the ferric ammonium citrate-pyrogallol complex shall not exceed 3 percent of the total weight of the suture material.
</P>
<P>(3) When the sutures are used for the purposes specified in their labeling, there is no migration of the color additive to the surrounding tissue.
</P>
<P>(4) If the suture is a new drug, an approved new drug application, pursuant to section 505 of the act, is in effect for it.
</P>
<P>(d) <I>Labeling.</I> The labeling of the color-additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.1030" NODE="21:1.0.1.1.26.2.98.5" TYPE="SECTION">
<HEAD>§ 73.1030   Annatto extract.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive annatto extract shall conform in identity and specifications to the requirements of § 73.30(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with annatto extract may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> Annatto extract may be safely used for coloring drugs generally, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter. Labels shall bear information showing that the color is derived from annatto seed. The requirements of § 70.25(a) of this chapter that all ingredients shall be listed by name shall not be construed as requiring the declaration of residues of solvents listed in § 73.30(a)(1)(ii) of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are evempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 42 FR 36994, July 19, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1070" NODE="21:1.0.1.1.26.2.98.6" TYPE="SECTION">
<HEAD>§ 73.1070   Calcium carbonate.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive calcium carbonate is a fine, white, synthetically prepared powder consisting essentially of precipitated calcium carbonate (CaCO<E T="52">3</E>).
</P>
<P>(2) Color additive mixtures for drug use made with calcium carbonate may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Calcium carbonate shall meet the specifications for precipitated calcium carbonate in the United States Pharmacopeia XX (1980).
</P>
<P>(c) <I>Uses and restrictions.</I> Calcium carbonate may be safely used in amounts consistent with good manudacturing practice to color drugs generally.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.1075" NODE="21:1.0.1.1.26.2.98.7" TYPE="SECTION">
<HEAD>§ 73.1075   Canthaxanthin.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive canthaxanthin shall conform in identity and specifications to the requirements of § 73.75(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for ingested drug use made with canthaxanthin may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> Canthaxanthin may be safely used for coloring ingested drugs generally in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1085" NODE="21:1.0.1.1.26.2.98.8" TYPE="SECTION">
<HEAD>§ 73.1085   Caramel.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive caramel shall conform in identity and specifications to the requirements of § 73.85(a) (1), (2), and (3) and (b).
</P>
<P>(2) The diluents in color additive mixtures for drug use containing caramel shall be limited to those listed in this subpart as safe and suitable in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> Caramel may be used for coloring ingested and topically applied drugs generally in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirement of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1095" NODE="21:1.0.1.1.26.2.98.9" TYPE="SECTION">
<HEAD>§ 73.1095   β-Carotene.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive β-carotene shall conform in identity and specifications to the requirements of § 73.95(a)(1) and (b).
</P>
<P>(2) The diluents in color additive mixtures for drug use containing β-carotene are limited to those listed in this subpart as safe and suitable in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive β-carotene may be safely used in coloring drugs generally, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The labeling of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 42 FR 33722, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1100" NODE="21:1.0.1.1.26.2.98.10" TYPE="SECTION">
<HEAD>§ 73.1100   Cochineal extract; carmine.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additives cochineal extract and carmine shall conform in identity and specifications to the requirements of § 73.100(a) (1) and (2) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with carmine and cochineal extract may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> Cochineal extract and carmine may be safely used for coloring ingested and externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additives and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of these color additives is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1125" NODE="21:1.0.1.1.26.2.98.11" TYPE="SECTION">
<HEAD>§ 73.1125   Potassium sodium copper chloropyhllin (chlorophyllin-copper complex).</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive potassium sodium copper chlorophyllin is a green to black powder obtained from chlorophyll by replacing the methyl and phytyl ester groups with alkali and replacing the magnesium with copper. The source of the chlorophyll is dehydrated alfalfa.
</P>
<P>(2) Color additive mixtures for drug use made with potassium sodium copper chlorophyllin may contain only those diluents that are suitable and that are listed in this subpart as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Potassium sodium copper chlorophyllin shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Moisture, not more than 5.0 percent.
</FP-1>
<FP-1>Nitrogen, not more than 5.0 percent.
</FP-1>
<FP-1>pH of 1 percent solution, 9 to 11.
</FP-1>
<FP-1>Total copper, not less than 4 percent and not more than 6 percent.
</FP-1>
<FP-1>Free copper, not more than 0.25 percent.
</FP-1>
<FP-1>Iron, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb)), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 5 parts per million.
</FP-1>
<FP-1>Ratio, absorbance at 405 mμ to absorbance at 630 mμ, not less than 3.4 and not more than 3.9.
</FP-1>
<FP-1>Total color, not less than 75 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Potassium sodium copper chlorophyllin may be safely used for coloring dentifrices that are drugs at a level not to exceed 0.1 percent. Authorization for this use shall not be construed as waiving any of the requirements of section 505 of the act with respect to the drug in which it is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1150" NODE="21:1.0.1.1.26.2.98.12" TYPE="SECTION">
<HEAD>§ 73.1150   Dihydroxyacetone.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive dihydroxyacetone is 1,3-dihydroxy-2-propanone.
</P>
<P>(2) Color additive mixtures for drug use made with dihydroxyacetone may contain only those diluents that are listed in this subpart as safe and suitable in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Dihydroxyacetone shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 34.6 °C. for 3 hours at a pressure of not more than 30 mm. mercury), not more than 0.5 percent.
</FP-1>
<FP-1>Residue on ignition, not more than 0.4 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Iron (as Fe), not more than 25 parts per million.
</FP-1>
<FP-1>1,3-dihydroxy-2-propanone, not less than 98 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Dihydroxyacetone may be safely used in amounts consistent with good manufacturing practice in externally applied drugs intended solely or in part to impart a color to the human body. Authorization for this use shall not be construed as waiving any of the requirements of section 505 of the act with respect to the drug in which it is used.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1162" NODE="21:1.0.1.1.26.2.98.13" TYPE="SECTION">
<HEAD>§ 73.1162   Bismuth oxychloride.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive bismuth oxychloride is a synthetically prepared white or nearly white amorphous or finely crystalline, odorless powder consisting principally of BiOCl.
</P>
<P>(2) Color additive mixtures for drug use made with bismuth oxychloride may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive bismuth oxychloride shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Bismuth oxychloride, not less than 98 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive bismuth oxychloride may be safely used in coloring externally applied drugs, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 52394, Sept. 30, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1200" NODE="21:1.0.1.1.26.2.98.14" TYPE="SECTION">
<HEAD>§ 73.1200   Synthetic iron oxide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive synthetic iron oxide consists of any one or any combination of synthetically prepared iron oxides, including the hydrated forms. It is free from admixture with other substances.
</P>
<P>(2) Color additive mixtures for drug use made with synthetic iron oxide may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Synthetic iron oxide shall conform to the following specifications, all on an “as is” basis:
</P>
<EXTRACT>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive synthetic iron oxide may be safely used to color ingested or topically applied drugs generally subject to the restriction that if the color additive is used in drugs ingested by man the amount consumed in accordance with labeled or prescribed dosages shall not exceed 5 milligrams, calculated as elemental iron, per day.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification requirements of section 721(c) of the act. 


</P>
</DIV8>


<DIV8 N="§ 73.1298" NODE="21:1.0.1.1.26.2.98.15" TYPE="SECTION">
<HEAD>§ 73.1298   Ferric ammonium ferrocyanide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive ferric ammonium ferrocyanide is the blue pigment obtained by oxidizing under acidic conditions with sodium dichromate the acid digested precipitate resulting from mixing solutions of ferrous sulfate and sodium ferrocyanide in the presence of ammonium sulfate. The oxidized product is filtered, washed, and dried. The pigment consists principally of ferric ammonium ferrocyanide with smaller amounts of ferric ferrocyanide and ferric sodium ferrocyanide.
</P>
<P>(2) Color additive mixtures for drug use made with ferric ammonium ferrocyanide may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Ferric ammonium ferrocyanide shall conform to the following specifications and shall be free of impurities other than those named to the extent that the other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Oxalic acid or its salts, not more than 0.1 percent.
</FP-1>
<FP-1>Water soluble matter, not more than 3 percent.
</FP-1>
<FP-1>Water soluble cyanide, not more than 10 parts per million.
</FP-1>
<FP-1>Volatile matter, not more than 4 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Nickel (as Ni), not more than 200 parts per million.
</FP-1>
<FP-1>Cobalt (as Co), not more than 200 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total iron (as Fe corrected for volatile matter), not less than 33 percent and not more than 39 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Ferric ammonium ferrocyanide may be safely used in amounts consistent with good manufacturing practice to color externally applied drugs, including those for use in the area of the eye.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therfore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38562, July 29, 1977, as amended at 44 FR 28322, May 15, 1979]


</CITA>
</DIV8>


<DIV8 N="§ 73.1299" NODE="21:1.0.1.1.26.2.98.16" TYPE="SECTION">
<HEAD>§ 73.1299   Ferric ferrocyanide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive ferric ferrocyanide is a ferric hexacyanoferrate pigment characterized by the structual formula Fe<E T="52">4</E>[Fe(CN)<E T="52">6</E>]<E T="52">3</E>·XH<E T="52">2</E>O, which may contain small amounts of ferric sodium ferrocyanide and ferric potassium ferrocyanide.
</P>
<P>(2) Color additive mixtures for drug use made with ferric ferrocyanide may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Ferric ferrocyanide shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Water soluble cyanide, not more than 10 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Nickel (as Ni), not more than 200 parts per million.
</FP-1>
<FP-1>Cobalt (as Co), not more than 200 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Oxalic acid, not more than 0.1 percent.
</FP-1>
<FP-1>Water soluble matter, not more than 3 percent.
</FP-1>
<FP-1>Volatile matter, not more than 10 percent.
</FP-1>
<FP-1>Total iron (as Fe corrected for volatile matter), not less than 37 percent and not more than 45 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Ferric ferrocyanide may be safely used in amounts consistent with good manufacturing practice to color externally applied drugs including those intended for use in the area of the eye.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[43 FR 54235, Nov. 21, 1978]


</CITA>
</DIV8>


<DIV8 N="§ 73.1326" NODE="21:1.0.1.1.26.2.98.17" TYPE="SECTION">
<HEAD>§ 73.1326   Chromium hydroxide green.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive chromium hydroxide green is principally hydrated chromic sesquioxide (Cr<E T="52">2</E>O<E T="52">3</E>·XH<E T="52">2</E>O).
</P>
<P>(2) Color additive mixtures for drug use made with chromium hydroxide green may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Chromium hydroxide green shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Water soluble matter, not more than 2.5%.
</FP-1>
<FP-1>Chromium in 2% NaOH extract, not more than 0.1% as Cr<E T="52">2</E>O<E T="52">3</E> (based on sample weight).
</FP-1>
<FP-1>Boron (as B<E T="52">2</E>O<E T="52">3</E>), not more than 8 percent.
</FP-1>
<FP-1>Total volatile matter at 1000 °C, not more than 20%.
</FP-1>
<FP-1>Cr<E T="52">2</E>O<E T="52">3</E> not less than 75%.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Chromium hydroxide green may be safely used in amounts consistent with good manufacturing practice to color externally applied drugs, including those for use in the area of the eye.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom lintended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 36451, July 15, 1977, as amended at 42 FR 59852, Nov. 22, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1327" NODE="21:1.0.1.1.26.2.98.18" TYPE="SECTION">
<HEAD>§ 73.1327   Chromium oxide greens.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive chromium oxide greens is principally chromic sesquioxide (Cr<E T="52">2</E>O<E T="52">3</E>).
</P>
<P>(2) Color additive mixtures for drug use made with chromium oxide greens may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> the color additive chormium oxide greens shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Chromium in 2% NaOH extract, not more than 0.075% as Cr<E T="52">2</E>O<E T="52">3</E> (based on sample weight).
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Cr<E T="52">2</E>O<E T="52">3</E>, not less than 95%.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Chromium oxide greens is safe for use in coloring externally applied drugs, including those intended for use in the area of eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 36451, July 15, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1329" NODE="21:1.0.1.1.26.2.98.19" TYPE="SECTION">
<HEAD>§ 73.1329   Guanine.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive guanine is the crystalline material obtained from fish scales and consists principally of the two purines, guanine and hypoxanthine. The guanine content will vary from 75 to 97 percent, and the hypoxanthine will vary from 3 to 25 percent, depending on the particular fish and tissue from which the crystals are derived.
</P>
<P>(2) Color additive mixtures for drug use made with guanine may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive guanine shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Guanine, not less than 75 percent.
</FP-1>
<FP-1>Hypoxanthine, not more than 25 percent.
</FP-1>
<FP-1>Ash (ignition at 800 °C), not more than 2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Assay, not less than 96 percent total purines.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Guanine is safe for use in coloring externally applied drugs, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 37537, July 22, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1350" NODE="21:1.0.1.1.26.2.98.20" TYPE="SECTION">
<HEAD>§ 73.1350   Mica-based pearlescent pigments.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive is formed by depositing titanium and/or iron salts onto mica, followed by heating to produce one of the following combinations: Titanium dioxide on mica; iron oxide on mica; titanium dioxide and iron oxide on mica. Mica used to manufacture the color additive shall conform in identity to the requirements of § 73.1496(a)(1).
</P>
<P>(2) Color additive mixtures for drug use made with mica-based pearlescent pigments may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Specifications.</I> Mica-based pearlescent pigments shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Lead (as Pb), not more than 4 parts per million (ppm).
</P>
<P>(2) Arsenic (as As), not more than 3 ppm.
</P>
<P>(3) Mercury (as Hg), not more than 1 ppm.
</P>
<P>(c) <I>Uses and restrictions.</I> Mica-based pearlescent pigments may be safely used to color ingested drugs in amounts up to 3 percent, by weight, of the final drug product. The maximum amount of iron oxide to be used in producing said pigments is not to exceed 55 percent, by weight, in the finished pigment.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[70 FR 42273, July 22, 2005. Redesignated at 72 FR 10357, Mar. 8, 2007]


</CITA>
</DIV8>


<DIV8 N="§ 73.1375" NODE="21:1.0.1.1.26.2.98.21" TYPE="SECTION">
<HEAD>§ 73.1375   Pyrogallol.</HEAD>
<P>(a) <I>Identity.</I> The color additive pyrogallol is 1,2,3-trihydroxybenzene.
</P>
<P>(b) <I>Specifications.</I> Pyrogallol shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Melting point, between 130° and 133 °C.
</FP-1>
<FP-1>Residue on ignition, not more than 0.1 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 p/m (parts per million).
</FP-1>
<FP-1>Arsenic (as As), not more than 3 p/m.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Pyrogallol may be safely used in combination with ferric ammonium citrate (as listed in § 73.1025), for coloring plain and chromic catgut sutures for use in general and ophthalmic surgery, subject to the following restrictions:
</P>
<P>(1) The dyed suture shall conform in all respects to the requirements of the United States Pharmacopeia XX (1980).
</P>
<P>(2) The level of the ferric ammonium citrate-pyrogallol complex shall not exceed 3 percent of the total weight of the suture material.
</P>
<P>(3) When the sutures are used for the purposes specified in their labeling, there is no migration of the color additive to the surrounding tissues.
</P>
<P>(4) If the suture is a new drug, an approved new drug application, pursuant to section 505 of the act, is in effect for it.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.1400" NODE="21:1.0.1.1.26.2.98.22" TYPE="SECTION">
<HEAD>§ 73.1400   Pyrophyllite.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive pyrophyllite is a naturally occurring mineral substance consisting predominantly of a hydrous aluminum silicate, Al<E T="52">2</E>O<E T="52">3</E>·4SiO<E T="52">2</E>·H<E T="52">2</E> O, intimately mixed with lesser amounts of finely divided silica, SiO<E T="52">2</E>. Small amounts, usually less than 3 percent, of other silicates, such as potassium aluminum silicate, may be present. Pyrophyllite may be identified and semiquantitatively determined by its characteristic X-ray powder diffraction pattern and by its optical properties.
</P>
<P>(2) Color additive mixtures made with pyrophyllite are limited to those listed in this subpart as safe and suitable in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Pyrophyllite shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.</FP-1></EXTRACT>
<FP>Lead and arsenic shall be determined in the solution obtained by boiling 10 grams of the pyrophyllite for 15 minutes in 50 milliliters of 0.5<I>N</I> hydrochloric acid.
</FP>
<P>(c) <I>Uses and restrictions.</I> Pyrophyllite may be safely used in amounts consistent with good manufacturing practice to color drugs that are to be externally applied.
</P>
<P>(d) <I>Labeling requirements.</I> The labeling of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1410" NODE="21:1.0.1.1.26.2.98.23" TYPE="SECTION">
<HEAD>§ 73.1410   Logwood extract.</HEAD>
<P>(a) <I>Identity.</I> The color additive logwood extract is a reddish brown-to-black solid material extracted from the heartwood of the leguminous tree <I>Haematoxylon campechianum.</I> The active colorant substance is principally hematein. The latent coloring material is the unoxidized or leuco form of hematein called hematoxylin. The leuco form is oxidized by air.
</P>
<P>(b) <I>Specifications.</I> Logwood extract shall conform to the following specifications and shall be free from impurities other than those named to the extent that such imnurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 110 °C), not more than 15 percent.
</FP-1>
<FP-1>Sulfated ash, not more than 20 percent.
</FP-1>
<FP-1>Hematein, not less than 5 percent and not more than 20 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 70 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 4 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Use and restrictions.</I> Logwood extract may be safely used to color nylon 66 (the copolymer of hexamethylenediamine and adipic acid), nylon 6 (the polymer of <I>e</I>-caprolactam), or silk non-absorable sutures for use in general and ophthalmic surgery subject to the following restrictions:
</P>
<P>(1) The quantity of color additive does not exceed 1.0 percent by weight of the suture.
</P>
<P>(2) When the sutures are used for the purposes specified in their labeling, there is no migration of the color additive to the surrounding tissue.
</P>
<P>(3) If the suture is a new drug, an approved new drug application, pursuant to section 505 of the act, is in effect for it.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 52393, Sept. 30, 1977; 43 FR 1490, Jan. 10, 1978]


</CITA>
</DIV8>


<DIV8 N="§ 73.1496" NODE="21:1.0.1.1.26.2.98.24" TYPE="SECTION">
<HEAD>§ 73.1496   Mica.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive mica is a white powder obtained from the naturally occurring mineral, muscovite mica, consisting predominantly of a potassium aluminum silicate, K<E T="52">2</E>Al<E T="52">4</E>(Al<E T="52">2</E>Si<E T="52">6</E>O<E T="52">20</E>)(OH)<E T="52">4</E> or, alternatively, H<E T="52">2</E>KAl<E T="52">3</E> (SiO<E T="52">4</E>)<E T="52">3</E>. Mica may be identified and semiquantitatively determined by its characteristic X-ray diffraction pattern and by its optical properties.
</P>
<P>(2) Color additive mixtures for drug use made with mica may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Mica shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Fineness, 100 percent shall pass through a 100-mesh sieve.
</FP-1>
<FP-1>Loss on ignition at 600-650 °C, not more than 2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Mica may be safely used in amounts consistent with good manufacturing practice to color dentifrices and externally applied drugs, including those for use in the area of the eye.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38561, July 29, 1977, as amended at 52 FR 29665, Aug. 11, 1987]


</CITA>
</DIV8>


<DIV8 N="§ 73.1530" NODE="21:1.0.1.1.26.2.98.25" TYPE="SECTION">
<HEAD>§ 73.1530   Spirulina extract.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive spirulina extract is prepared by the filtered aqueous extraction of the dried biomass of <I>Arthrospira platensis.</I> The color additive contains phycocyanins as the principal coloring components.
</P>
<P>(2) Color additive mixtures for drug use made with spirulina extract may contain only those diluents that are suitable and are listed in this subpart as safe for use in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Specifications.</I> Spirulina extract must conform to the following specifications and must be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Lead, not more than 2 milligrams per kilogram (mg/kg) (2 parts per million (ppm));
</P>
<P>(2) Arsenic, not more than 2 mg/kg (2 ppm);
</P>
<P>(3) Mercury, not more than 1 mg/kg (1 ppm); and
</P>
<P>(4) Negative for microcystin toxin.
</P>
<P>(c) <I>Uses and restrictions.</I> Spirulina extract may be safely used for coloring coating formulations applied to drug tablets and capsules, at levels consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[80 FR 50765, Aug. 21, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 73.1550" NODE="21:1.0.1.1.26.2.98.26" TYPE="SECTION">
<HEAD>§ 73.1550   Talc.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive talc is a finely powdered, native, hydrous magnesium silicate sometimes containing a small proportion of aluminum silicate.
</P>
<P>(2) Color additive mixtures for drug use made with talc may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> Talc shall meet the specifications for talc in the United States Pharmacopeia XX (1980) and the following:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.</FP-1></EXTRACT>
<FP>Lead and arsenic shall be determined in the solution obtained by boiling 10 grams of the talc for 15 minutes in 50 milliliters of 0.5<I>N</I> hydrochloric acid.
</FP>
<P>(c) <I>Uses and restrictions.</I> Talc may be safely used in amounts consistent with good manufacturing practice to color drugs generally.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and of any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 15643, Mar. 22, 1977, as amended at 49 FR 10089, Mar. 19, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.1575" NODE="21:1.0.1.1.26.2.98.27" TYPE="SECTION">
<HEAD>§ 73.1575   Titanium dioxide.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive titanium dioxide shall conform in identity and specifications to the requirements of § 73.575(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with titanium dioxide may contain only those diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring drugs, and the following: Silicon dioxide, SiO<E T="52">2</E>, and/or aluminum oxide, Al<E T="52">2</E>O<E T="52">3</E>, as dispersing aids—not more than 2 percent total.
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive titanium dioxide may be used for coloring ingested and externally applied drugs generally, in amounts consistent with good manufacturing practice. External application includes use in the area of the eye.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of the chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.1645" NODE="21:1.0.1.1.26.2.98.28" TYPE="SECTION">
<HEAD>§ 73.1645   Aluminum powder.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive aluminum powder shall be composed of finely divided particles of aluminum prepared from virgin aluminum. It is free from admixture with other substances.
</P>
<P>(2) Color additive mixtures for external drug use made with aluminum powder may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Aluminum powder shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Fineness, 100 percent shall pass through a 200-mesh screen and 95 percent shall pass through a 325-mesh screen.
</FP-1>
<FP-1>Mercury, not more than 1 part per million.
</FP-1>
<FP-1>Arsenic, not more than 3 parts per million.
</FP-1>
<FP-1>Lead, not more than 20 parts per million.
</FP-1>
<FP-1>Aluminum, not less than 99 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Aluminum powder is safe for use in externally applied drugs, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38563, July 29, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1646" NODE="21:1.0.1.1.26.2.98.29" TYPE="SECTION">
<HEAD>§ 73.1646   Bronze powder.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive bronze powder is a very fine metallic powder prepared from alloys consisting principally of virgin electrolytic copper and zinc with small amounts of the virgin metals aluminum and tin. It contains small amounts of stearic or oleic acid as lubricants.
</P>
<P>(2) Color additive mixtures for drug use made with bronze powder may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Bronze powder shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Stearic or oleic acid, not more than 5 percent.
</FP-1>
<FP-1>Cadmium (as Cd), not more than 15 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million
</FP-1>
<FP-1>Aluminum (as Al), not more than 0.5 percent.
</FP-1>
<FP-1>Tin (as Sn), not more than 0.5 percent.
</FP-1>
<FP-1>Copper (as Cu), not more than 95 percent and not less than 70 percent.
</FP-1>
<FP-1>Zinc (as Zn), not more than 30 percent.
</FP-1>
<FP-1>Maximum particle size 45µ (95 percent minimum).</FP-1></EXTRACT>
<FP>Aluminum, zinc, tin, and copper content shall be based on the weight of the dried powder after being thoroughly washed with ether.
</FP>
<P>(c) <I>Uses and restrictions.</I> Bronze powder may be safely used in color externally applied drugs, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of the color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 33723, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1647" NODE="21:1.0.1.1.26.2.98.30" TYPE="SECTION">
<HEAD>§ 73.1647   Copper powder.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive copper powder is a very fine free-flowing metallic powder prepared from virgin electrolytic copper. It contains small amounts of stearic or oleic acid as lubricants.
</P>
<P>(2) Color additive mixtures for drug use made with copper powder may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Copper powder shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Stearic or oleic acid, not more than 5 percent.
</FP-1>
<FP-1>Cadmium (as Cd), not more than 15 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Copper (as Cu), not less than 95 percent.
</FP-1>
<FP-1>Maximum particle size 45µ (95 percent minimum).</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Copper powder may be safely used in coloring externally applied drugs, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of the color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 33723, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.1991" NODE="21:1.0.1.1.26.2.98.31" TYPE="SECTION">
<HEAD>§ 73.1991   Zinc oxide.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive zinc oxide is a white or yellow-white amorphous powder manufactured by the French process (described as the indirect process whereby zinc metal isolated from the zinc-containing ore is vaporized and then oxidized). It is principally composed of Zn.
</P>
<P>(2) Color additive mixtures for drug use made with zinc oxide may contain only those diluents listed in this subpart as safe and suitable in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Zinc oxide shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Zinc oxide (as ZnO), not less than 99 percent.
</FP-1>
<FP-1>Loss on ignition at 800 °C, not more than 1 percent.
</FP-1>
<FP-1>Cadmium (as Cd), not more than 15 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive zinc oxide may be safely used for coloring externally applied drugs, including those used in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixtues prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from the certifiation pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 37537, July 22, 1977]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.26.3" TYPE="SUBPART">
<HEAD>Subpart C—Cosmetics</HEAD>


<DIV8 N="§ 73.2030" NODE="21:1.0.1.1.26.3.98.1" TYPE="SECTION">
<HEAD>§ 73.2030   Annatto.</HEAD>
<P>(a) <I>Identity and specification.</I> The color additive annatto shall conform in identify and specification to the requirements for annatto extract in § 73.30(a) (1) and (b).
</P>
<P>(b) <I>Use and restriction.</I> The color additive annatto may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 36994, July 19, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2085" NODE="21:1.0.1.1.26.3.98.2" TYPE="SECTION">
<HEAD>§ 73.2085   Caramel.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive caramel shall conform in identity and specifications to the requirements of § 73.85(a)(1), (2), and (3) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Caramel is safe for use in coloring cosmetics generally, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirement of section 721(c) of the act.
</P>
<CITA TYPE="N">[46 FR 38501, July 28, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 73.2087" NODE="21:1.0.1.1.26.3.98.3" TYPE="SECTION">
<HEAD>§ 73.2087   Carmine.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive carmine shall conform in identity and specifications to the requirements of § 73.100 (a)(2) and (b)(2).
</P>
<P>(b) <I>Use and restrictions.</I> Carmine may be safely used in cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practices.
</P>
<P>(c) <I>Labeling.</I> (1) The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(2) Cosmetics containing carmine that are not subject to the requirements of § 701.3 of this chapter shall specifically declare the presence of carmine prominently and conspicuously at least once in the labeling. For example: “Contains carmine as a color additive.”
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 32228, June 24, 1977, as amended at 74 FR 216, Jan. 5, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 73.2095" NODE="21:1.0.1.1.26.3.98.4" TYPE="SECTION">
<HEAD>§ 73.2095   β-Carotene.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive β-carotene shall conform in identity and specifications to the requirements of § 73.95(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive β-carotene may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practices.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches therof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 33722, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2110" NODE="21:1.0.1.1.26.3.98.5" TYPE="SECTION">
<HEAD>§ 73.2110   Bismuth citrate.</HEAD>
<P>(a) <I>Identity.</I> The color additive bismuth citrate is the synthetically prepared crystalline salt of bismuth and citric acid, consisting principally of BiC<E T="52">6</E>H<E T="52">5</E>O<E T="52">7</E>.
</P>
<P>(b) <I>Specifications.</I> The color additive bismuth citrate shall conform to the following specifications and shall be free from impurities other than those named to the extent that those impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Bismuth citrate, not less than 97 percent.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Volatile matter, not more than 1 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive bismuth citrate may be safely used in cosmetics intended for coloring hair on the scalp, subject to the following restrictions:
</P>
<P>(1) The amount of bismuth citrate in the cosmetic shall not be in excess of 2.0 percent (w/v).
</P>
<P>(2) The cosmetic may not be used for coloring eyelashes, eyebrows, or hair on parts of the body other than the scalp.
</P>
<P>(d) <I>Labeling.</I> (1) The label of the color additive bismuth citrate shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(2) The label of a cosmetic containing the color additive bismuth citrate shall bear, in addition to other information required by law, the following statement, conspicuously displayed thereon:
</P>
<EXTRACT>
<P>Keep this product out of children's reach. Do not use on cut or abraded scalp. Do not use to color eyelashes, eyebrows, or hair on parts of the body other than the scalp. Wash hands thoroughly after each use.</P></EXTRACT>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive for the prescribed use is not necessary for the protection of the public health, and, therefore, batches thereof are exempt from certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[43 FR 44831, Sept. 29, 1978, as amended at 75 FR 14493, Mar. 26, 2010]


</CITA>
</DIV8>


<DIV8 N="§ 73.2120" NODE="21:1.0.1.1.26.3.98.6" TYPE="SECTION">
<HEAD>§ 73.2120   Disodium EDTA-copper.</HEAD>
<P>(a) <I>Identity.</I> The color additive disodium EDTA-copper is disodium [[<I>N,N′-</I> 1,2- ethanediylbis[<I>N</I> - (carboxymethyl) glycinato]] (4-)-<I>N,N′,O,O′,O</I>
<SU>N</SU>,<I>O</I>
<SU>N</SU>′] cuprate (2-).
</P>
<P>(b) <I>Specifications.</I> Disodium EDTA-copper shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Total copper, not less than 13.5 percent.
</FP-1>
<FP-1>Total (ethylene-dinitrilo) tetracetic acid, not less than 62.5 percent.
</FP-1>
<FP-1>Free copper, not more than 100 parts per million.
</FP-1>
<FP-1>Free disodium salt of (ethylene-dinitrilo) tetraacetic acid, not more than 1.0 percent.
</FP-1>
<FP-1>Moisture, not more than 15 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Disodium EDTA-copper may be safely used in amounts consistent with good manufacturing practices in the coloring of shampoos which are cosmetics.
</P>
<P>(d) <I>Labeling requirements.</I> The labeling of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2125" NODE="21:1.0.1.1.26.3.98.7" TYPE="SECTION">
<HEAD>§ 73.2125   Potassium sodium copper chlorophyllin (chlorophyllin-copper complex).</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive potassium sodium copper chlorophyllin shall conform in identity and specifications to the requirements of § 73.1125(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Potassium sodium copper chlorophyllin may be safely used for coloring dentifrices that are cosmetics subject to the following conditions:
</P>
<P>(1) It shall not be used at a level in excess of 0.1 percent.
</P>
<P>(2) It may be used only in combination with the following substances:
</P>
<EXTRACT>
<FP-1>Water.
</FP-1>
<FP-1>Glycerin.
</FP-1>
<FP-1>Sodium carboxymethylcellulose.
</FP-1>
<FP-1>Tetrasodium pyrophosphate.
</FP-1>
<FP-1>Sorbitol.
</FP-1>
<FP-1>Magnesium phosphate, tribasic.
</FP-1>
<FP-1>Calcium carbonate.
</FP-1>
<FP-1>Calcium phosphate, dibasic.
</FP-1>
<FP-1>Sodium <I>N</I>-lauroyl sarcosinate.
</FP-1>
<FP-1>Artificial sweeteners that are generally recognized as safe or that are authorized under subchapter B of this chapter.
</FP-1>
<FP-1>Flavors that are generally recognized as safe or that are authorized under subchapter B of this chapter.
</FP-1>
<FP-1>Preservatives that are generally recognized as safe or that are authorized under subchapter B of this chapter.</FP-1></EXTRACT>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2150" NODE="21:1.0.1.1.26.3.98.8" TYPE="SECTION">
<HEAD>§ 73.2150   Dihydroxyacetone.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive dihydroxyacetone shall conform in identity and specifications to the requirements of § 73.1150 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Dihydroxyacetone may be safely used in amounts consistent with good manufacturing practice in externally applied cosmetics intended solely or in part to impart a color to the human body.
</P>
<P>(c) <I>Labeling requirements.</I> The labeling of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2162" NODE="21:1.0.1.1.26.3.98.9" TYPE="SECTION">
<HEAD>§ 73.2162   Bismuth oxychloride.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive bismuth oxychloride shall conform in identity and specifications to the requirements of § 73.1162(a)(1) and (b).
</P>
<P>(2) Color additive mixtures of bismuth oxychloride may contain the following diluents:
</P>
<P>(i) For coloring cosmetics generally, only those diluents listed under § 73.1001(a)(1);
</P>
<P>(ii) For coloring externally applied cosmetics, only those diluents listed in § 73.1001(b) and, in addition, nitrocellulose.
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive bismuth oxychloride may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 52394, Sept. 30, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2180" NODE="21:1.0.1.1.26.3.98.10" TYPE="SECTION">
<HEAD>§ 73.2180   Guaiazulene.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive, guaiazulene, is principally 1,4-dimethyl-7-isopropyl-azulene.
</P>
<P>(2) Color additive mixtures of guaiazulene for cosmetic use may contain the following diluent:
</P>
<EXTRACT>
<FP-1>Polyethylene glycol-40 castor oil (PEG-40 castor oil).
</FP-1>
<FP-1>Saponification No., 60 to 70.
</FP-1>
<FP-1>Hydroxyl No., 63 to 78.
</FP-1>
<FP-1>Acid No., 2.
</FP-1>
<FP-1>Specific gravity, 1.05 to 1.07.</FP-1></EXTRACT>
<P>(b) <I>Specifications.</I> Guaiazulene shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice.
</P>
<EXTRACT>
<FP-1>Melting point, 30.5 °C to 31.5 °C.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 99 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Guaiazulene may be safely used in externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive for the prescribed use is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2190" NODE="21:1.0.1.1.26.3.98.11" TYPE="SECTION">
<HEAD>§ 73.2190   Henna.</HEAD>
<P>(a) <I>Identity.</I> The color additive henna is the dried leaf and petiole of <I>Lawsonia alba</I> Lam. (<I>Lawsonia inermis</I> L.). It may be identified by its characteristic odor and by characteristic plant histology.
</P>
<P>(b) <I>Specifications.</I> Henna shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>It shall not contain more than 10 percent of plant material from <I>Lawsonia alba</I> Lam. (<I>Lawsonia inermis</I> L.) other than the leaf and petiole, and shall be free from admixture with material from any other species of plant.
</FP-1>
<FP-1>Moisture, not more than 10 percent.
</FP-1>
<FP-1>Total ash, not more than 15 percent.
</FP-1>
<FP-1>Acid-insoluble ash, not more than 5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive henna may be safely used for coloring hair only. It may not be used for coloring the eyelashes or eyebrows, or generally in the area of the eye.
</P>
<P>(d) <I>Labeling.</I> The label for henna shall bear the information required by § 70.25 of this chapter and the following statements or their equivalent:
</P>
<EXTRACT>
<FP>“Do not use in the area of the eye.”
</FP>
<FP>“Do not use on cut or abraded scalp.”</FP></EXTRACT>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive for the prescribed use is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2250" NODE="21:1.0.1.1.26.3.98.12" TYPE="SECTION">
<HEAD>§ 73.2250   Iron oxides.</HEAD>
<P>(a) <I>Identity.</I> The color additives iron oxides consist of any one or any combination of synthetically prepared iron oxides, including the hydrated forms. It is free from admixture with other substances.
</P>
<P>(b) <I>Specifications.</I> Iron oxides shall conform to the following specifications, all on an “as is” basis:
</P>
<EXTRACT>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 3 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Iron oxides are safe for use in coloring cosmetics generally, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2298" NODE="21:1.0.1.1.26.3.98.13" TYPE="SECTION">
<HEAD>§ 73.2298   Ferric ammonium ferrocyanide.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive ferric ammonium ferrocyanide shall conform in identify and specifications to the requirements of § 73.1298 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Ferric ammonium ferrocyanide is safe for use in coloring externally applied cosmetics, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38562, July 29, 1977, as amended at 43 FR 6939, Feb. 17, 1978]


</CITA>
</DIV8>


<DIV8 N="§ 73.2299" NODE="21:1.0.1.1.26.3.98.14" TYPE="SECTION">
<HEAD>§ 73.2299   Ferric ferrocyanide.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive ferric ferrocyanide shall conform in identity and specifications to the requirements of § 73.1299(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Ferric ferrocyanide is safe for use in coloring externally applied cosmetics, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification under section 721(c) of the act.
</P>
<CITA TYPE="N">[43 FR 54236, Nov. 21, 1978]


</CITA>
</DIV8>


<DIV8 N="§ 73.2326" NODE="21:1.0.1.1.26.3.98.15" TYPE="SECTION">
<HEAD>§ 73.2326   Chromium hydroxide green.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive chromium hydroxide green shall conform in identity and specifications to the requirements of § 73.1326 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Chromium hydroxide green is safe for use in coloring externally applied cosmetics, including those intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 36452, July 15, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2327" NODE="21:1.0.1.1.26.3.98.16" TYPE="SECTION">
<HEAD>§ 73.2327   Chromium oxide greens.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive chromium oxide greens shall conform in identify and specifications to the requirements of § 73.1327 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive chromium oxide greens may be safely used in externally applied cosmetics, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 36452, July 15, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2329" NODE="21:1.0.1.1.26.3.98.17" TYPE="SECTION">
<HEAD>§ 73.2329   Guanine.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive guanine shall conform in identity and specifications to the requirements of § 73.1329 (a)(1) and (b).
</P>
<P>(2) Color additive mixtures of guanine may contain the following diluents:
</P>
<P>(i) For coloring cosmetics generally, only those diluents listed under § 73.1001(a)(1);
</P>
<P>(ii) For coloring externally applied cosmetics, only those diluents listed in § 73.1001(b) and, in addition, nitrocellulose.
</P>
<P>(b) <I>Use and restrictions.</I> The color additive guanine may be safely used in cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 37537, July 22, 1977]




</CITA>
</DIV8>


<DIV8 N="§ 73.2400" NODE="21:1.0.1.1.26.3.98.18" TYPE="SECTION">
<HEAD>§ 73.2400   Pyrophyllite.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive pyrophyllite shall conform in identity and specifications to the requirements of § 73.1400 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Pyrophyllite may be safely used for coloring externally applied cosmetics, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The labeling of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to all applicable requirements of law, including the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2496" NODE="21:1.0.1.1.26.3.98.19" TYPE="SECTION">
<HEAD>§ 73.2496   Mica.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive mica shall conform in identity and specifications to the requirements of § 73.1496(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Mica is safe for use in coloring cosmetics generally, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38561, July 29, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2500" NODE="21:1.0.1.1.26.3.98.20" TYPE="SECTION">
<HEAD>§ 73.2500   Silver.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive, silver, is a crystalline powder of high purity silver prepared by the reaction of silver nitrate with ferrous sulfate in the presence of nitric, phosphoric and sulfuric acids. Polyvinyl alcohol is used to prevent the agglomeration of crystals and the formation of amorphous silver.
</P>
<P>(2) Color additive mixtures of silver may contain only those diluents listed in § 73.1001(b) and, in addition, nitrocellulose.
</P>
<P>(b) <I>Specifications.</I> Silver shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 5 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Silver (as Ag), not less than 99.9 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive silver may be safely used for coloring fingernail polish at a level not to exceed 1 percent of the final product.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any other information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[44 FR 65974, Nov. 16, 1979]








</CITA>
</DIV8>


<DIV8 N="§ 73.2550" NODE="21:1.0.1.1.26.3.98.21" TYPE="SECTION">
<HEAD>§ 73.2550   Silver nitrate.</HEAD>
<P>(a) <I>Identity.</I> The color additive silver nitrate is a purified inorganic compound obtained as the recrystallized precipitate from the concentrated reaction mixture of silver and excess nitric acid at elevated temperatures, followed by drying the decanted, filtered, and washed crystals. The color additive has the chemical formula AgNO<E T="52">3.</E>
</P>
<P>(b) <I>Specifications.</I> Silver nitrate shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Arsenic, not more than 3 milligrams/kilogram (mg/kg) (3 parts per million (ppm)).
</P>
<P>(2) Cadmium, not more than 5 mg/kg (5 ppm).
</P>
<P>(3) Lead, not more than 10 mg/kg (10 ppm).
</P>
<P>(4) Mercury, not more than 1 mg/kg (1 ppm).
</P>
<P>(5) Volatile matter, calculated as water, not more than 0.1 percent.
</P>
<P>(6) Total color, not less than 99.9 percent.
</P>
<P>(c) <I>Uses and restrictions.</I> The color additive silver nitrate may be safely used in externally applied professional-use only cosmetics intended to impart color to the eyebrows and eyelashes subject to the following restrictions:
</P>
<P>(1) The amount of silver nitrate in the cosmetic product shall not be more than 4 percent by weight.
</P>
<P>(2) The viscosity of the cosmetic formulation shall be not less than 120 Pascal-seconds (Pa⋅s) and not more than 180 Pa⋅s at normal temperature and pressure.
</P>
<P>(3) The cosmetic containing silver nitrate is not intended for use on persons under the age of 16.
</P>
<P>(4) Application of the cosmetic containing silver nitrate is not intended to exceed 1 minute and is intended to be followed by immediate removal.
</P>
<P>(5) The cosmetic containing silver nitrate is applied by a professional.
</P>
<P>(6) The cosmetic containing silver nitrate is not distributed or directly sold to consumers.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The label of the color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter and include adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The label of any cosmetic containing the color additive silver nitrate, in addition to other information required by law, shall contain the following statements: Contains silver nitrate. Silver nitrate may permanently stain skin with which it comes into contact. Silver nitrate may irritate the eyes. For application by professionals only for dyeing eyebrows and eyelashes, in accordance with the directions for use. Not for use on persons under the age of 16. Apply to eyebrows and eyelashes for no more than 1 minute, followed by immediate removal. Rinse eyes immediately if product comes into contact with them. Consult a physician if any irritation persists. Not for distribution or direct sale to consumers.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification require]ments of section 721(c) of the Federal Food, Drug, and Cosmetic Act
</P>
<CITA TYPE="N">[86 FR 55498, Oct. 6, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 73.2575" NODE="21:1.0.1.1.26.3.98.22" TYPE="SECTION">
<HEAD>§ 73.2575   Titanium dioxide.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive titanium dioxide shall conform in identity and specifications to the requirements on § 73.575 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive titanium dioxide may be safely used in cosmetics, including cosmetics intended for use in the ara of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any other information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2645" NODE="21:1.0.1.1.26.3.98.23" TYPE="SECTION">
<HEAD>§ 73.2645   Aluminum powder.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive aluminum powder shall conform in identity and specifications to the requirements of § 73.1645 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Aluminum powder may be safely used in coloring externally applied cosmetics, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with the provisions of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 38563, July 29, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2646" NODE="21:1.0.1.1.26.3.98.24" TYPE="SECTION">
<HEAD>§ 73.2646   Bronze powder.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive bronze powder shall conform in identity and specifications to the requirements of § 73.1646 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Bronze powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of the color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 33724, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2647" NODE="21:1.0.1.1.26.3.98.25" TYPE="SECTION">
<HEAD>§ 73.2647   Copper powder.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive copper powder shall conform in identity and specifications to the requirements of § 73.1647 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Copper powder may be safely used in coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of the color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 33724, July 1, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2725" NODE="21:1.0.1.1.26.3.98.26" TYPE="SECTION">
<HEAD>§ 73.2725   Ultramarines.</HEAD>
<P>(a) <I>Identity.</I> The color additives, ultramarines (blue, green, pink, red, and violet) are pigments obtained by calcining at temperatures above 700 °C. a mixture of kaolin, sulfur, sodium carbonate, silicious matter, sodium sulfate, and carbonaceous matter, but not necessarily all these substances, to produce a single color. The ultramarines are complex sodium aluminum sulfosilicates having a typical formula Na(AlSiO)S with proportions of each element varying with each color.
</P>
<P>(b) <I>Specifications.</I> The ultramarines shall conform to the following specifications and shall be free from impurities other than those named, to the extent that such other impurities may be avoided by good manufacturing practice.
</P>
<EXTRACT>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The ultramarine pigments may be safely used for coloring externally applied cosmetics, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The color additives and any mixtures prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any other information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2775" NODE="21:1.0.1.1.26.3.98.27" TYPE="SECTION">
<HEAD>§ 73.2775   Manganese violet.</HEAD>
<P>(a) <I>Identity.</I> The color additive manganese violet is a violet pigment obtained by reacting phosphoric acid, ammonium dihydrogen orthophosphate, and manganese dioxide at temperatures above 450 °F. The pigment is a manganese ammonium pyrophosphate complex having the approximate formula: Mn(III)NH<E T="52">4</E>P<E T="52">2</E>O<E T="52">7</E>.
</P>
<P>(b) <I>Specifications.</I> Manganese violet shall conform to the following specifications and shall be free from impurities other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Ash (at 600 °C), not less than 81 percent.
</FP-1>
<FP-1>Volatile matter at 135 °C for 3 hours, not more than 1 percent.
</FP-1>
<FP-1>Water soluble substances, not more than 6 percent.
</FP-1>
<FP-1>pH of filtrate of 10 grams color additive (shaken occasionally for 2 hours with 100 milliliters of freshly boiled distilled water), not more than 4.7 and not less than 2.5.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, based on Mn content in “as is” sample, not less than 93 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Manganese violet is safe for use in coloring cosmetics generally, including cosmetics applied to the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from certification pursuant to section 721(c) of the act.


</P>
</DIV8>


<DIV8 N="§ 73.2991" NODE="21:1.0.1.1.26.3.98.28" TYPE="SECTION">
<HEAD>§ 73.2991   Zinc oxide.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive zinc oxide shall conform in identity and specifications to the requirements of § 73.1991 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Zinc oxide may be safely used in cosmetics, including cosmetics intended for use in the area of the eye, in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The color additive and any mixture prepared therefrom intended solely or in part for coloring purposes shall bear, in addition to any information required by law, labeling in accordance with § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification pursuant to section 721(c) of the act.
</P>
<CITA TYPE="N">[42 FR 37538, July 22, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 73.2995" NODE="21:1.0.1.1.26.3.98.29" TYPE="SECTION">
<HEAD>§ 73.2995   Luminescent zinc sulfide.</HEAD>
<P>(a) <I>Identity.</I> The color additive luminescent zinc sulfide is zinc sulfide containing a copper activator. Following excitation by daylight or a suitable artificial light, luminescent zinc sulfide produces a yellow-green phosphorescence with a maximum at 530 nanometers.
</P>
<P>(b) <I>Specifications.</I> Luminescent zinc sulfide shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Zinc sulfide, not less than 99.8 percent. 
</FP-1>
<FP-1>Copper, 100<E T="52">±</E>5 parts per million. 
</FP-1>
<FP-1>Lead, not more than 20 parts per million. 
</FP-1>
<FP-1>Arsenic, not more than 3 parts per million. 
</FP-1>
<FP-1>Mercury, not more than 1 part per million. 
</FP-1>
<FP-1>Cadmium, not more than 15 parts per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive luminescent zinc sulfide may be safely used for coloring externally applied facial makeup preparations and nail polish included under § 720.4(c)(7)(ix) and (c)(8)(v) of this chapter, respectively, to the following restrictions:
</P>
<P>(1) The amount of luminescent zinc sulfide in facial makeup preparations shall not exceed 10 percent by weight of the final product.
</P>
<P>(2) Facial makeup preparations containing luminescent zinc sulfide are intended for use only on limited, infrequent occasions, e.g., Halloween, and not for regular or daily use.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The label of the color additive and any mixtures prepared therefrom shall bear expiration dates for the sealed and open container (established through generally accepted stability testing methods), other information required by § 70.25 of this chapter, and adequate directions to prepare a final product complying with the limitations prescribed in paragraph (c) of this section.
</P>
<P>(2) The label of a facial makeup preparation containing the color additive shall bear, in addition to other information required by the law, the following statement conspicuously displayed:
</P>
<P>Do not use in the area of the eye.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[65 FR 48377, Aug. 8, 2000; 65 FR 75158, Dec. 1, 2000]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.26.4" TYPE="SUBPART">
<HEAD>Subpart D—Medical Devices</HEAD>


<DIV8 N="§ 73.3100" NODE="21:1.0.1.1.26.4.98.1" TYPE="SECTION">
<HEAD>§ 73.3100   1,4-Bis[(2-hydroxyethyl)amino]-9,10-anthracenedione bis(2-methyl-2-propenoic)ester copolymers.</HEAD>
<P>(a) <I>Identity.</I> The color additives are the copolymers formed as the reaction product of 1,4-bis[(2-hydroxyethyl)amino]-9,10-anthracenedione bis(2-methyl-2-propenoic)ester (C.I. Reactive Blue 247) (CAS Reg. No. 109561-07-1) with one or more vinyl and/or acrylic monomers to form the contact lens material.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substances listed in paragraph (a) of this section may be used in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to the contact lens made from the color additives.
</P>
<P>(c) <I>Labeling.</I> The label of the color additives shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of these color additives is not necessary for the protection of the public health and therefore the color additives are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[61 FR 51586, Oct. 3, 1996, as amended at 78 FR 19415, Apr. 1, 2013]]


</CITA>
</DIV8>


<DIV8 N="§ 73.3105" NODE="21:1.0.1.1.26.4.98.2" TYPE="SECTION">
<HEAD>§ 73.3105   1,4-Bis[(2-methylphenyl)amino]-9,10-anthracenedione.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 1,4-bis[(2-methylphenyl)amino]-9,10-anthracenedione (CAS Reg. No. 6737-68-4).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act). A person intending to introduce a device containing 1,4-bis[(2-methylphenyl)amino]-9,10-anthracenedione listed under this section into commerce shall submit to the Food and Drug Administration either a premarket notification in accordance with subpart E of part 807 of this chapter, if the device is not subject to premarket approval, or submit and receive approval of an original or supplemental premarket approval application if the device is subject to premarket approval.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[49 FR 30066, July 26, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 73.3106" NODE="21:1.0.1.1.26.4.98.3" TYPE="SECTION">
<HEAD>§ 73.3106   1,4-Bis[4-(2-methacryloxyethyl)phenylamino]anthraquinone copolymers.</HEAD>
<P>(a) <I>Identity.</I> The color additives are the copolymers formed as the reaction product of 1,4-bis[4-(2-methacryloxyethyl)phenylamino]anthraquinone (C.I. Reactive Blue 246) (CAS Reg. No. 121888-69-5) with one or more vinyl and/or acrylic monomers to form the contact lens material.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substances listed in paragraph (a) of this section may be used in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to contact lenses made from the color additives.
</P>
<P>(c) <I>Labeling.</I> The label of the color additives shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of these color additives is not necessary for the protection of the public health and, therefore, the color additives are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[58 FR 17507, Apr. 5, 1993, as amended at 60 FR 10497, Feb. 27, 1995; 78 FR 19415, Apr. 1, 2013]


</CITA>
</DIV8>


<DIV8 N="§ 73.3107" NODE="21:1.0.1.1.26.4.98.4" TYPE="SECTION">
<HEAD>§ 73.3107   Carbazole violet.</HEAD>
<P>(a) <I>Identity.</I> The color additive is carbazole violet (Pigment Violet 23) (CAS Reg. No. 6358-30-1, Colour Index No. 51319).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[53 FR 41324, Oct. 21, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 73.3110" NODE="21:1.0.1.1.26.4.98.5" TYPE="SECTION">
<HEAD>§ 73.3110   Chlorophyllin-copper complex, oil soluble.</HEAD>
<P>(a) <I>Identity.</I> The color additve is chlorophyllin-copper complex, oil soluble. The chlorophyllin is obtained by extraction from a mixture of fescue and rye grasses. The chlorophyll is acid-treated to remove chelated magnesium which is replaced with hydrogen, which is turn is replaced with copper. This mixture is diluted to a 5 percent concentration with a mixture of palm oil, peanut oil, and hydrogenated peanut oil.
</P>
<P>(b) <I>Specifications.</I> The color additive chlorophyllin-copper complex, oil soluble (5 percent in palm oil, peanut oil, and hydrogenated peanut oil), shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Moisture, not more than 0.5 percent.
</FP-1>
<FP-1>Nitrogen, not less than 0.2 percent and not more than 0.3 percent.
</FP-1>
<FP-1>Total copper, not less than 0.2 percent and not more than 0.4 percent.
</FP-1>
<FP-1>Free copper, not more than 200 parts per million.
</FP-1>
<FP-1>Lead, not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic, not more than 5 parts per million.
</FP-1>
<FP-1>Sulfated ash, not more than 2.5 percent.
</FP-1>
<FP-1>Total color, not less than 4.5 percent and not more than 5.5 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> (1) The color additive chlorophyllin-copper complex, oil soluble (5 percent in palm oil, peanut oil, and hydrogenated peanut oil), may be safely used to color polymethylmethacrylate bone cement. Chlorophyllin-copper complex may be used at levels that do not exceed 0.003 percent by weight of the bone cement.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the polymethylmethacrylate bone cement in which chlorophyllin-copper complex, oil soluble, is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 56370, Dec. 21, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3110a" NODE="21:1.0.1.1.26.4.98.6" TYPE="SECTION">
<HEAD>§ 73.3110a   Chromium-cobalt-aluminum oxide.</HEAD>
<P>(a) <I>Identity.</I> The color additive chromium-cobalt-aluminum oxide (Pigment Blue 36) (CAS Reg. No. 68187-11-1, Colour Index No. 77343) shall conform in identity and specifications to the requirements of § 73.1015 (a) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[53 FR 41325, Oct. 21, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 73.3111" NODE="21:1.0.1.1.26.4.98.7" TYPE="SECTION">
<HEAD>§ 73.3111   Chromium oxide greens.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive chromium oxide greens (chromic oxide) (CAS Reg. No. 1308-38-9), Color Index No. 77288, shall conform in identity and specifications to the requirements of § 73.1327 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lenses in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 24816, July 9, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 73.3112" NODE="21:1.0.1.1.26.4.98.8" TYPE="SECTION">
<HEAD>§ 73.3112   C.I. Vat Orange 1.</HEAD>
<P>(a) <I>Identity.</I> The color additive is C.I. Vat Orange 1, Colour Index No. 59105.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to the contact lens in which the color additive is used. A person intending to introduce a device containing C.I. Vat Orange 1 into commerce shall submit to the Food and Drug Administration either a premarket notification in accordance with subpart E of part 807 of this chapter, if the device is not subject to premarket approval, or submit and receive approval of an original or supplemental premarket approval application if the device is subject to premarket approval.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[50 FR 20407, May 16, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 73.3115" NODE="21:1.0.1.1.26.4.98.9" TYPE="SECTION">
<HEAD>§ 73.3115   2-[[2,5-Diethoxy-4-[(4-methylphenyl)thiol]phenyl]azo]-1,3,5-benzenetriol.</HEAD>
<P>(a) <I>Identity.</I> The color additive2-[[2,5-diethoxy-4-[(4-methylphenyl)thio]phenyl]azo]-1,3,5-benzenetriol is formed in situ in soft (hydrophilic) contact lenses.
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive 2-[[2,5-diethoxy-4-[(4-methylphenyl)thio]phenyl]azo]-1,3,5-benzenetriol may be safely used to mark soft (hydrophilic) contact lenses with the letter R or the letter L for identification purposes subject to the following restrictions:
</P>
<P>(1) The quantity of the color additive does not exceed 1.1 × 10<E T="51">−7</E> grams in a soft (hydrophilic) contact lens.
</P>
<P>(2) When used as specified in the labeling, there is no measurable migration of the color additive from the contact lens to the surrounding ocular tissue.
</P>
<P>(3) Authorization for this use shall not be construed as waiving any of the requirements of section 510(k) and 515 of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 22706, May 20, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3117" NODE="21:1.0.1.1.26.4.98.10" TYPE="SECTION">
<HEAD>§ 73.3117   16,23-Dihydrodinaphtho[2,3-a:2′,3′-i] naphth [2′,3′:6,7] indolo [2,3-c] carbazole-5,10,15,17,22,24-hexone.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 16,23-dihydrodinaphtho [2,3- <I>a:</I>2′,3′-<I>i</I>] napth [2′,3′:6,7] indolo [2, 3-<I>c</I>] carbazole-5,10, 15,17,22,24-hexone (CAS Reg. No. 2475-33-4), Colour Index No. 70800.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 31375, July 8, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3118" NODE="21:1.0.1.1.26.4.98.11" TYPE="SECTION">
<HEAD>§ 73.3118   N,N′-(9,10-Dihydro-9,10-dioxo-1,5-anthracenediyl) bisbenzamide.</HEAD>
<P>(a) <I>Identity.</I> The color additive is <I>N</I>,<I>N</I>′-(9,10-dihydro-9,10-dioxo-1,5-anthracenediyl) bisbenzamide (CAS Reg. No. 82-18-8), Colour Index No. 61725.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 31375, July 8, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3119" NODE="21:1.0.1.1.26.4.98.12" TYPE="SECTION">
<HEAD>§ 73.3119   7,16-Dichloro-6,15-dihydro-5,9,14,18-anthrazinetetrone.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 7,16-dichloro-6,15-dihydro-5,9,14,18-anthrazinetetrone (CAS Reg. No. 130-20-1), Colour Index No. 69825.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 31376, July 8, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3120" NODE="21:1.0.1.1.26.4.98.13" TYPE="SECTION">
<HEAD>§ 73.3120   16,17-Dimethoxydinaphtho [1,2,3-cd:3′,2′,1′-lm] perylene-5,10-dione.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 16,17-dimethoydinaphtho[1,2,3,-<I>cd:</I>3′,2′,1′-<I>lm</I>]perylene-5,10-dione (CAS Reg. No. 128-58-5), Colour Index No. 59825.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[48 FR 31376, July 8, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 73.3121" NODE="21:1.0.1.1.26.4.98.14" TYPE="SECTION">
<HEAD>§ 73.3121   Poly(hydroxyethyl methacrylate)-dye copolymers.</HEAD>
<P>(a) <I>Identity.</I> The color additives are formed by reacting one or more of the reactive dyes listed in this paragraph with poly(hydroxyethyl methacrylate), so that the sulfate group (or groups) or chlorine substituent of the dye is replaced by an ether linkage to poly(hydroxyethyl methacrylate). The dyes that may be used alone or in combination are
</P>
<P>(1) Reactive Black 5 [2,7-naphthalenedisulfonic acid, 4-amino-5-hydroxy-3,6-bis((4-((2-(sulfooxy)ethyl)sulfonyl)phenyl)azo)-tetrasodium salt] (CAS Reg. No. 17095-24-8);
</P>
<P>(2) Reactive Blue 21 [copper, (29<I>H</I>,31<I>H</I>-phthalocyaninato(2-)-<I>N</I>
<SU>29</SU>,<I>N</I>
<SU>30</SU>,<I>N</I>
<SU>31</SU>,<I>N</I>
<SU>32</SU>)-, sulfo((4-((2-sulfooxy)ethyl)sulfonyl)phenyl)amino) sulfonyl derivs] (CAS Reg. No. 73049-92-0);
</P>
<P>(3) Reactive Orange 78 [2-naphthalenesulfonic acid, 7-(acetylamino)-4-hydroxy-3-((4-((2-(sulfooxy)ethyl) sulfonyl)phenyl)azo)-] CAS Reg. No. 68189-39-9);
</P>
<P>(4) Reactive Yellow 15 [benzensulfonic acid, 4-(4,5-dihydro-4-((2-methoxy-5-methyl-4-((2-(sulfooxy)ethyl) sulfonyl)phenyl)azo)-3-methyl-5-oxo-1<I>H</I>-pyrazol-1-yl)-] (CAS Reg. No. 60958-41-0);
</P>
<P>(5) Reactive Blue No. 19 [2-anthracene-sulfonic acid, 1-amino-9,10-dihydro-9,10-dioxo-4-((3-((2-(sulfooxy)ethyl)sulfonyl)phenyl)amino)-, disodium salt] (CAS Reg. No. 2580-78-1);
</P>
<P>(6) Reactive Blue No. 4 [2-anthracenesulfonic acid, 1-amino-4-(3-((4,6-dichloro-s-triazin-2-yl)amino)-4-sulfoanilino)-9,10-dihydro-9,10-dioxo, disodium salt] (CAS Reg. No. 4499-01-8);
</P>
<P>(7) C.I. Reactive Red 11 [5-((4,6-dichloro-1,3,5-triazin-2-yl)amino)-4-hydroxy-3-((1-sulfo-2-naphthalenyl)azo)-2, 7-naphthalenedisulfonic acid, trisodium salt] (CAS Reg. No. 12226-08-3);
</P>
<P>(8) C.I. Reactive Yellow 86 [1,3-benzenedisulfonic acid, 4-((5-aminocarbonyl-1-ethyl-1,6-dihydro-2-hydroxy-4-methyl-6-oxo-3-pyridinyl)azo)-6-(4,6-dichloro-1,3,5-triazin-2-yl)amino)-, disodium salt] (CAS Reg. No. 61951-86-8);
</P>
<P>(9) C.I. Reactive Blue 163 [triphenodioxazinedisulfonic acid, 6,13-dichloro-3, 10-bis((4-((4.6-dichloro-1,3,5-triazin-2-yl)amino) sulfophenyl)amino)-, tetrasodium salt] (CAS Reg. No. 72847-56-4); and
</P>
<P>(10) C.I. Reactive Red 180 [5-(benzoylamino)-4-hydroxy-3-((1-sulfo-6-((2-(sulfooxy)ethyl)sulfonyl)-2-naphthalenyl)azo)-2,7- naphthalenedisulfonic acid, tetrasodium salt] (CAS Reg. No. 98114-32-0).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substances listed in paragraph (a) of this section may be used to color contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) As part of the manufacturing process, the lenses containing the color additives are thoroughly washed to remove unbound reactive dyes.
</P>
<P>(3) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act). A person intending to introduce a device containing a poly(hydroxyethyl methacrylate)-dye copolymer listed under this section into commerce shall submit to the Food and Drug Administration either a premarket notification in accordance with subpart E of part 807 of this chapter, if the device is not subject to premarket approval, or submit and receive approval of an original or supplemental premarket approval application if the device is subject to premarket approval.
</P>
<P>(c) <I>Labeling.</I> The label of the color additives shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of these color additives is not necessary for the protection of the public health, and therefore these color additives are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[49 FR 373, Jan. 4, 1984; 49 FR 5094, Feb. 10, 1984, as amended at 50 FR 9425, Mar. 8, 1985; 50 FR 33338, Aug. 19, 1985; 50 FR 37845, Sept. 18, 1985; 50 FR 45993, Nov. 6, 1985; 58 FR 9541, Feb. 22, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 73.3122" NODE="21:1.0.1.1.26.4.98.15" TYPE="SECTION">
<HEAD>§ 73.3122   4-[(2,4-dimethylphenyl)azo]-2,4-dihydro-5-methyl-2-phenyl-3H-pyrazol-3-one.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 4-[(2,4-dimethylphenyl)azo]-2,4-dihydro-5-methyl-2-phenyl-3<I>H-</I> pyrazol-3-one (CAS Reg. No. 6407-78-9).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substances listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 11432, Apr. 3, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 73.3123" NODE="21:1.0.1.1.26.4.98.16" TYPE="SECTION">
<HEAD>§ 73.3123   6-Ethoxy-2-(6-ethoxy-3-oxobenzo[b]thien-2(3H)-ylidene) benzo[b]thiophen-3 (2H)-one.</HEAD>
<P>(a) <I>Identity.</I> The color additive is 6-ethoxy-2-(6-ethoxy-3-oxobenzo [<I>b</I>]thien-2(3<I>H</I>)-ylidene)benzo[<I>b</I>]thiophen-3(2<I>H</I>)-one (CAS Reg. No. 3263-31-8), Colour Index No. 73335.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 11436, Apr. 3, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 73.3124" NODE="21:1.0.1.1.26.4.98.17" TYPE="SECTION">
<HEAD>§ 73.3124   Phthalocyanine green.</HEAD>
<P>(a) <I>Identity.</I> The color additive is phthalocyanine green (CAS Reg. No. 1328-53-6), Colour Index No. 74260.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 11433, Apr. 3, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 73.3125" NODE="21:1.0.1.1.26.4.98.18" TYPE="SECTION">
<HEAD>§ 73.3125   Iron oxides.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive iron oxides (CAS Reg. No. 1332-37-2), Color Index No. 77491, shall conform in identity and specifications to the requirements of § 73.2250 (a) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 24816, July 9, 1986, as amended at 69 FR 24511, May 4, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 73.3126" NODE="21:1.0.1.1.26.4.98.19" TYPE="SECTION">
<HEAD>§ 73.3126   Titanium dioxide.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive titanium dioxide (CAS Reg. No. 13463-67-7), Color Index No. 77891, shall conform in identity and specifications to the requirements of § 73.575(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses and intraocular lens orientation marks in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lenses in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore the color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[51 FR 24816, July 9, 1986, as amended at 81 FR 75692, Nov. 1, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 73.3127" NODE="21:1.0.1.1.26.4.98.20" TYPE="SECTION">
<HEAD>§ 73.3127   Vinyl alcohol/methyl methacrylate-dye reaction products.</HEAD>
<P>(a) <I>Identity.</I> The color additives are formed by reacting the dyes, either alone or in combination, with a vinyl alcohol/methyl methacrylate copolymer, so that the sulfate groups of the dyes are replaced by ether linkages to the vinyl alcohol/methyl methacrylate copolymer. The dyes are:
</P>
<P>(1) C.I. Reactive Red 180 [5-(benzoylamino)-4-hydroxy-3-((1-sulfo-6-((2-(sulfooxy)ethyl)sulfonyl)-2-naphthalenyl)azo)-2,7-naphthalenedisulfonic acid, tetrasodium salt] (CAS Reg. No. 98114-32-0).
</P>
<P>(2) C.I. Reactive Black 5 [2,7-naphthalenedisulfonic acid, 4-amino-5-hydroxy-3,6-bis((4-((2-(sulfooxy)ethyl)sulfonyl)phenyl)azo)-, tetrasodium salt] (CAS Reg. No. 17095-24-8).
</P>
<P>(3) C.I. Reactive Orange 78 [2-naphthalenesulfonic acid, 7-(acetylamino)-4-hydroxy-3-((4-((2-(sulfooxy)ethyl)sulfonyl)phenyl)azo)-] (CAS Reg. No. 68189-39-9).
</P>
<P>(4) C.I. Reactive Yellow 15 [benzenesulfonic acid, 4-(4,5-dihydro-4-((2-methoxy-5-methyl-4-((2-(sulfooxy)ethyl)sulfonyl)phenyl)azo)-3-methyl-5-oxo-1<I>H</I>-pyrazol-1-yl)-] (CAS Reg. No. 60958-41-0).
</P>
<P>(5) C.I. Reactive Blue No. 19 [2-anthracenesulfonic acid, 1-amino-9,10-dihydro-9,10-dioxo-4-((3-((2-(sulfooxy)ethyl)sulfonyl)phenyl)amino)-, disodium salt] (CAS Reg. No. 2580-78-1).
</P>
<P>(6) C.I. Reactive Blue 21 [copper, (29<I>H</I>,31<I>H</I>-phthalocyaninato(2-)-<I>N</I>
<SU>29</SU>, <I>N</I>
<SU>30</SU>, <I>N</I>
<SU>31</SU>, <I>N</I>
<SU>32</SU>)-, sulfo((4-((2-(sulfooxy) ethyl)sulfonyl)phenyl)amino)sulfonyl derivatives] (CAS Reg. No. 73049-92-0).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substances listed in paragraph (a) of this section may be used to color contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) As part of the manufacturing process, the lenses containing the color additives are thoroughly washed to remove unbound reactive dye.
</P>
<P>(3) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act). A person intending to introduce a device containing a vinyl alcohol/methyl methacrylate-dye reaction product listed under this section into commerce shall submit to the Food and Drug Administration either a premarket notification in accordance with subpart E of part 807 of this chapter, if the device is not subject to premarket approval, or submit and receive approval of an original or supplemental premarket approval application if the device is subject to premarket approval.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore, this color additive is exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[58 FR 3227, Jan. 8, 1993, as amended at 58 FR 17510, Apr. 5, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 73.3128" NODE="21:1.0.1.1.26.4.98.21" TYPE="SECTION">
<HEAD>§ 73.3128   Mica-based pearlescent pigments.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive is formed by depositing titanium or iron salts from a basic solution onto mica, followed by calcination to produce titanium dioxide or iron oxides on mica. Mica used to manufacture the color additive shall conform in identity and specifications to the requirements of § 73.1496(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) Mica-based pearlescent pigments listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to the contact lenses in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements in § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the act.
</P>
<CITA TYPE="N">[67 FR 65312, Oct. 24, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 73.3129" NODE="21:1.0.1.1.26.4.98.22" TYPE="SECTION">
<HEAD>§ 73.3129   Disodium 1-amino-4-[[4-[(2-bromo-1-oxoallyl)amino]-2-sulfonatophenyl]amino]-9,10-dihydro-9,10-dioxoanthracene-2-sulfonate.</HEAD>
<P>(a) <I>Identity.</I> The color additive is disodium 1-amino-4-[[4-[(2-bromo-1-oxoallyl)amino]-2-sulfonatophenyl]amino]-9,10-dihydro-9,10-dioxoanthracene-2-sulfonate (Reactive Blue 69) (CAS Reg. No. 70209-99-3, Colour Index No. 612037).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization and compliance with this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lenses in which the additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements in § 70.25 of this chapter.
</P>
<P>(d) <I>Exemption from certification.</I> Certification of this color additive is not necessary for the protection of the public health, and therefore batches thereof are exempt from the certification requirements of section 721(c) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[76 FR 25235, May 4, 2011, as amended at 78 FR 14664, Mar. 7, 2013]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="74" NODE="21:1.0.1.1.27" TYPE="PART">
<HEAD>PART 74—LISTING OF COLOR ADDITIVES SUBJECT TO CERTIFICATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 342, 343, 348, 351, 352, 355, 361, 362, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15654, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.27.1" TYPE="SUBPART">
<HEAD>Subpart A—Foods</HEAD>


<DIV8 N="§ 74.101" NODE="21:1.0.1.1.27.1.98.1" TYPE="SECTION">
<HEAD>§ 74.101   FD&amp;C Blue No. 1.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Blue No. 1 is principally the disodium salt of ethyl [4-[<I>p</I>-[ethyl (<I>m</I>-sulfobenzyl) amino]-α-(<I>o</I>-sulfophenyl) benzylidene] - 2,5 -cyclohexadien - 1 - ylidene] (<I>m</I>-sulfobenzyl) ammonium hydroxide inner salt with smaller amounts of the isomeric disodium salts of ethyl [4-[<I>p</I>-[ethyl(<I>p</I>-sulfobenzyl) amino]-α-(<I>o</I>-sulfophenyl) benzylidene]-2,5-cyclohexadien-1-ylidene] (<I>p</I>-sulfobenzyl) ammonium hydroxide inner salt and ethyl [4-[<I>p</I>-[ethyl (<I>o</I>-sulfobenzyl) amino] - α - (<I>o</I> -sulfophenyl) benzylidene]-2,5-cyclohexadien-1-ylidene] (<I>o</I>-sulfobenzyl) ammonium hydroxide inner salt.
</P>
<P>(2) Color additive mixtures for food use (including dietary supplements) made with FD&amp;C Blue No. 1 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> FD&amp;C Blue No. 1 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 15.0 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Leuco base, not more than 5 percent.
</FP-1>
<FP-1>Sum of <I>o</I>-, <I>m</I>-, and <I>p</I>-sulfobenzaldehydes, not more than 1.5 percent.
</FP-1>
<FP-1><I>N</I>-Ethyl,<I>N</I>-(<I>m</I>-sulfobenzyl)sulfanilic acid, not more than 0.3 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 6.0 percent.
</FP-1>
<FP-1>Chromium (as Cr), not more than 50 parts per million.
</FP-1>
<FP-1>Manganese (as Mn), not more than 100 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Total color, not less than 85.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> FD&amp;C Blue No. 1 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with good manufacturing practice except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 1 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 58 FR 17511, Apr. 5, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 74.102" NODE="21:1.0.1.1.27.1.98.2" TYPE="SECTION">
<HEAD>§ 74.102   FD&amp;C Blue No. 2.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Blue No. 2 is principally the disodium salt of 2-(1,3-dihydro-3-oxo-5-sulfo-2<I>H</I>-indol-2-ylidene)-2,3-dihydro-3-oxo-1<I>H</I>-indole-5-sulfonic acid (CAS Reg. No. 860-22-0) with smaller amounts of the disodium salt of 2-(1,3-dihydro-3-oxo-7-sulfo-2<I>H</I>-indol-2-ylidene)-2,3-dihydro-3-oxo-1<I>H</I>-indole-5-sulfonic acid (CAS Reg. No. 54947-75-0) and the sodium salt of 2-(1,3-dihydro-3-oxo-2<I>H</I>-indol-2-ylidene)-2,3-dihydro-3-oxo-1<I>H</I>-indole-5-sulfonic acid (CAS Reg. No. 605-18-5). Additionally, FD&amp;C Blue No. 2 is obtained by heating indigo (or indigo paste) in the presence of sulfuric acid. The color additive is isolated and subjected to purification procedures. The indigo (or indigo paste) used above is manufactured by the fusion of <I>N</I>-phenylglycine (prepared from aniline and formaldehyde) in a molten mixture of sodamide and sodium and potassium hydroxides under ammonia pressure. The indigo is isolated and subjected to purification procedures prior to sulfonation.
</P>
<P>(2) Color additive mixtures for food use (including dietary supplements) made with FD&amp;C Blue No. 2 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> The color additive FD&amp;C Blue No. 2 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.4 percent.
</FP-1>
<FP-1>Isatin-5-sulfonic acid, not more than 0.4 percent.
</FP-1>
<FP-1>5-Sulfoanthranilic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Disodium salt of 2-(1,3-dihydro-3-oxo-7-sulfo-2<I>H</I>-indol-2-ylidene)-2,3-dihydro-3-oxo-1<I>H</I>-indole-5-sulfonic acid, not more than 18 percent.
</FP-1>
<FP-1>Sodium salt of 2-(1,3-dihydro-3-oxo-2<I>H</I>-indol-2-ylidene)-2,3-dihydro-3-oxo-1<I>H</I>-indole-5-sulfonic acid, not more than 2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive FD&amp;C Blue No. 2 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with current good manufacturing practice except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the Federal Food, Drug, and Cosmetic Act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 2 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 5260, Feb. 4, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 74.203" NODE="21:1.0.1.1.27.1.98.3" TYPE="SECTION">
<HEAD>§ 74.203   FD&amp;C Green No. 3.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Green No. 3 is principally the inner salt disodium salt of <I>N</I>-ethyl-<I>N-</I>[4-[[4-[ethyl[(3-sulfophenyl)methyl]amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-3-sulfobenzenemethanaminium hydroxide (CAS Reg. No. 2353-45-9); with smaller amounts of the isomeric inner salt disodium salt of <I>N</I>-ethyl-<I>N-</I>[4-[[4-[ethyl[(3-sulfophenyl)methyl] amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-4-sulfobenzenemethanaminium hydroxide; of <I>N</I>-ethyl-<I>N-</I>[4-[[4-[ethyl[(4-sulfophenyl)methyl]amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-4-sulfobenzenemethanaminium hydroxide and of <I>N</I>-ethyl-<I>N-</I>[4-[[4-[ethyl[(2-sulfophenyl)methyl]amino]phenyl](4-hydroxy-2-sulfophenyl)methylene]-2,5-cyclohexadien-1-ylidene]-3-sulfobenzenemethanaminium hydroxide. Additionally, FD&amp;C Green No. 3 is manufactured by the acid catalyzed condensation of one molecule of 2-formyl-5-hydroxybenzenesulfonic acid with two molecules from a mixture consisting principally of 3-[(ethylphenylamino)methyl]
</P>
<FP>benzensulfonic acid, and smaller amounts of 4-[(ethylphenylamino)methyl]
</FP>
<FP>benzenesulfonic acid and 2-[(ethylphenylamino)methyl]
</FP>
<FP>benzenesulfonic acid to form the leuco base. The leuco base is then oxidized with lead dioxide and acid or with dichromate and acid to form the dye. The intermediate 2-formyl-5-hydroxybenzenesulfonic acid is prepared by the potassium permanganate oxidation of 2,2′-(1,2-ethenediyl)-bis(5-aminobenzenesulfonic acid) to sodium 5-amino-2-formylbenzenesulfonate. This amine is diazotized and the resulting diazonium salt is hydrolyzed to the desired 2-formyl-5-hydroxybenzenesulfonic acid.
</FP>
<P>(2) Color additive mixtures for food use (including dietary supplements) made with FD&amp;C Green No. 3 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring food.
</P>
<P>(b) <I>Specifications.</I> The color additive FD&amp;C Green No. 3 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Leuco base, not more than 5 percent.
</FP-1>
<FP-1>Sum of 2-,3-,4-formylbenzenesulfonic acids, sodium salts, not more than 0.5 percent.
</FP-1>
<FP-1>Sum of 3- and 4-[[ethyl(4-sulfophenyl)amino]methyl] benzenesulfonic acid, disodium salts, not more than 0.3 percent.
</FP-1>
<FP-1>2-Formyl-5-hydroxybenzenesulfonic acid, sodium salt, not more than 0.5 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 6 percent.
</FP-1>
<FP-1>Chromium (as Cr), not more than 50 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive FD&amp;C Green No. 3 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with current good manufacturing practice except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Green No. 3 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 52143, Nov. 19, 1982; 47 FR 56489, Dec. 17, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.250" NODE="21:1.0.1.1.27.1.98.4" TYPE="SECTION">
<HEAD>§ 74.250   Orange B.</HEAD>
<XREF ID="20260723" REFID="24">Link to an amendment published at 91 FR 46279, July 23, 2026.</XREF>
<P>(a) <I>Identity.</I> (1) The color additive Orange B is principally the disodium salt of 1-(4-sulfophenyl)-3-ethylcarboxy-4-(4-sulfonaphthylazo)-5-hydro-xypyrazole.
</P>
<P>(2) The diluents in color additive mixtures for food use containing Orange B are limited to those listed in part 73 of this chapter as safe and suitable in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> Orange B shall conform to the following specifications:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C.), not more than 6.0 percent.
</FP-1>
<FP-1>Chlorides and sulfates (calculated as the sodium salts), not more than 7.0 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>1-(4-Sulfophenyl)-3-ethylcarboxy-5-hydroxypyrazolone and 1-(4-sulfophenyl)-3-carboxy-5-hydroxypyrazolone, not more than 0.7 percent.
</FP-1>
<FP-1>Naphthionic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Phenylhydrazine-<I>p</I>-sulfonic acid, not more than 0.2 percent.
</FP-1>
<FP-1>The trisodium salt of 1-(4-sulfophenyl)-3-carboxy-4-(4-sulfonaphthylazo)-5-hydroxypyrazole, not more than 6.0 percent.
</FP-1>
<FP-1>Other subsidiary dyes, not more than 1.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Orange B may be safely used for coloring the casings or surfaces of frankfurters and sausages subject to the restriction that the quantity of the color additive does not exceed 150 parts per million by weight of the finished food.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of Orange B shall be certified in accordance with regulations promulgated under part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.302" NODE="21:1.0.1.1.27.1.98.5" TYPE="SECTION">
<HEAD>§ 74.302   Citrus Red No. 2.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive Citrus Red No. 2 is principally 1-(2,5-dimethoxyphenylazo)-2-naphthol.
</P>
<P>(2) The following diluents may be used in aqueous suspension, in the percentages specified, to facilitate application to oranges in accordance with paragraph (c)(1) of this section:
</P>
<P>(i) Suitable diluents used in accordance with § 73.1(a) of this chapter.
</P>
<P>(ii) Volatile solvents that leave no residue after application to the orange.
</P>
<P>(iii) Salts of fatty acids meeting the requirements of § 172.863 of this chapter.
</P>
<P>(iv) Sodium tripolyphosphate, not more than 0.05 percent.
</P>
<P>(b) <I>Specifications.</I> Citrus Red No. 2 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 100 °C.), not more than 0.5 percent.
</FP-1>
<FP-1>Water-soluble matter, not more than 0.3 percent.
</FP-1>
<FP-1>Matter insoluble in carbon tetrachloride, not more than 0.5 percent.
</FP-1>
<FP-1>Uncombined intermediates, not more than 0.05 percent.
</FP-1>
<FP-1>Subsidiary dyes, not more than 2.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 98 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> (1) Citrus Red No. 2 shall be used only for coloring the skins of oranges that are not intended or used for processing (or if so used are designated in the trade as <I>Packinghouse elimination</I>) and that meet minimum maturity standards established by or under the laws of the States in which the oranges are grown.
</P>
<P>(2) Oranges colored with Citrus Red No. 2 shall bear not more than 2.0 parts per million of such color additive, calculated on the basis of the weight of the whole fruit.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter. To meet the requirements of § 70.25 (b) and (c) of this chapter the label shall bear:
</P>
<P>(1) The statement (or its equivalent) “To be used only for coloring skins of oranges.”
</P>
<P>(2) Directions for use to limit the amount of the color additive to not more than 2.0 parts per million, calculated on the basis of the weight of the whole fruit.
</P>
<P>(e) <I>Certification.</I> All batches of Citrus Red No. 2 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.303" NODE="21:1.0.1.1.27.1.98.6" TYPE="SECTION">
<HEAD>§ 74.303   FD&amp;C Red No. 3.</HEAD>
<XREF ID="20250116" REFID="27">Link to an amendment published at 90 FR 4634, Jan. 16, 2025.</XREF>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Red No. 3 is principally the monohydrate of 9 (<I>o-</I> carboxyphenyl)-6-hydroxy - 2,4,5,7-tetraiodo-3H-xanthen-3-one, disodium salt, with smaller amounts of lower imdinated fluoresceins.
</P>
<P>(2) Color additive mixtures for food use made with FD&amp;C Red No. 3 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> FD&amp;C Red No. 3 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C.) and chlorides and sulfates (calculated as the sodium salts), total not more than 13 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Unhalogenated intermediates, total not more than 0.1 percent.
</FP-1>
<FP-1>Sodium iodide, not more than 0.4 percent.
</FP-1>
<FP-1>Triiodoresorcinol, not more than 0.2 percent.
</FP-1>
<FP-1>2(2′,4′-Dihydroxy-3′, 5′-diiodobenzoyl) benzoic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Monoiodofluoresceins not more than 1.0 percent.
</FP-1>
<FP-1>Other lower iodinated fluoresceins, not more than 9.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 87.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> FD&amp;C Red No. 3 may be safely used for coloring foods generally (including dietary supplements) in amounts consistent with good manufacturing practice except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Red No. 3 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.340" NODE="21:1.0.1.1.27.1.98.7" TYPE="SECTION">
<HEAD>§ 74.340   FD&amp;C Red No. 40.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Red No. 40 is principally the disodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid.
</P>
<P>(2) Color additive mixtures for food use (including dietary supplements) made with FD&amp;C Red No. 40 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(3) The listing of this color additive includes lakes prepared as described in § 82.51 of this chapter, except that the color additive used is FD&amp;C Red No. 40 and the resultant lakes meet the specification and labeling requirements prescribed by § 82.51 of this chapter.
</P>
<P>(b) <I>Specifications.</I> FD&amp;C Red No. 40 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C.) and chlorides and sulfates (calculated as sodium salts), not more than 14.0 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Higher sulfonated subsidiary colors (as sodium salts), not more than 1.0 percent.
</FP-1>
<FP-1>Lower sulfonated subsidiary colors (as sodium salts), not more than 1.0 percent.
</FP-1>
<FP-1>Disodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl) azo] -8-(2-methoxy-5-methyl-4-sulfophenoxy)-2-naphthalenesulfonic acid, not more than 1.0 percent.
</FP-1>
<FP-1>Sodium salt of 6-hydroxy-2-naphthalenesulfonic acid (Schaeffer's salt), not more than 0.3 percent.
</FP-1>
<FP-1>4-Amino-5-methoxy-<I>o-</I> toluenesulfonic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Disodium salt of 6,6′-oxybis (2-naphthalene-sulfonic acid), not more than 1.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 85.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> FD&amp;C Red No. 40 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with good manufacturing practice except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any lakes or mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Red No. 40 and lakes thereof shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.705" NODE="21:1.0.1.1.27.1.98.8" TYPE="SECTION">
<HEAD>§ 74.705   FD&amp;C Yellow No. 5.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Yellow No. 5 is principally the trisodium salt of 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[4-sulfophenyl-azo]-1<I>H</I>-pyrazole-3-carboxylic acid (CAS Reg. No. 1934-21-0). To manufacture the additive, 4-amino-benzenesulfonic acid is diazotized using hydrochloric acid and sodium nitrite. The diazo compound is coupled with 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. The resulting dye is purified and isolated as the sodium salt.
</P>
<P>(2) Color additive mixtures for food use made with FD&amp;C Yellow No. 5 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> FD&amp;C Yellow No. 5 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 13 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>4,4′-[4,5-Dihydro-5-oxo-4-[(4-sulfophenyl)hydrazono]-1<I>H</I>-pyrazol-1,3-diyl]bis[benzenesulfonic acid], trisodium salt, not more than 1 percent.
</FP-1>
<FP-1>4-[(4′,5-Disulfo[1,1′-biphenyl]-2-yl)hydrazono]-4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, tetrasodium salt, not more than 1 percent.
</FP-1>
<FP-1>Ethyl or methyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)hydrazono]-1<I>H</I>-pyrazole-3-carboxylate, disodium salt, not more than 1 percent.
</FP-1>
<FP-1>Sum of 4,5-dihydro-5-oxo-1-phenyl-4-[(4-sulfophenyl)azo]-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, and 4,5-dihydro-5-oxo-4-(phenylazo)-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, not more than 0.5 percent.
</FP-1>
<FP-1>4-Aminobenzenesulfonic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>4,5-Dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>Ethyl or methyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylate, sodium salt, not more than 0.1 percent.
</FP-1>
<FP-1>4,4′-(1-Triazene-1,3-diyl)bis[benzenesulfonic acid], disodium salt, not more than 0.05 percent.
</FP-1>
<FP-1>4-Aminoazobenzene, not more than 75 parts per billion.
</FP-1>
<FP-1>4-Aminobiphenyl, not more than 5 parts per billion.
</FP-1>
<FP-1>Aniline, not more than 100 parts per billion.
</FP-1>
<FP-1>Azobenzene, not more than 40 parts per billion.
</FP-1>
<FP-1>Benzidine, not more than 1 part per billion.
</FP-1>
<FP-1>1,3-Diphenyltriazene, not more than 40 parts per billion.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> FD&amp;C Yellow No. 5 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) Foods for human use that contain FD&amp;C Yellow No. 5, including butter, cheese, and ice cream, shall specifically declare the presence of FD&amp;C Yellow No. 5 by listing the color additive as FD&amp;C Yellow No. 5 among the list of ingredients.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Yellow No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977; 44 FR 17658, Mar. 23, 1979, as amended at 44 FR 37220, June 26, 1979; 51 FR 24519, July 7, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 74.706" NODE="21:1.0.1.1.27.1.98.9" TYPE="SECTION">
<HEAD>§ 74.706   FD&amp;C Yellow No. 6.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Yellow No. 6 is principally the disodium salt of 6-hydroxy-5-[(4-sulfophenyl)azo]-2-naphthalenesulfonic acid (CAS Reg. No. 2783-94-0). The trisodium salt of 3-hydroxy-4-[(4-sulfophenyl)azo]-2,7-naphthalenedisulfonic acid (CAS Reg. No. 50880-65-4) may be added in small amounts. The color additive is manufactured by diazotizing 4-aminobenzenesulfonic acid using hydrochloric acid and sodium nitrite or sulfuric acid and sodium nitrite. The diazo compound is coupled with 6-hydroxy-2-naphthalene-sulfonic acid. The dye is isolated as the sodium salt and dried. The trisodium salt of 3-hydroxy-4-[(4-sulfophenyl)azo]-2,7-naphthalenedisulfonic acid which may be blended with the principal color is prepared in the same manner except the diazo benzenesulfonic acid is coupled with 3-hydroxy-2,7-naphthalenedisulfonic acid.
</P>
<P>(2) Color additive mixtures for food use made with FD&amp;C Yellow No. 6 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring foods.
</P>
<P>(b) <I>Specifications.</I> The color additive FD&amp;C Yellow No. 6 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 13 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Sodium salt of 4-aminobenzenesulfonic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Sodium salt of 6-hydroxy-2-naphthalenesulfonic acid, not more than 0.3 percent.
</FP-1>
<FP-1>Disodium salt of 6,6′-oxybis[2-naphthalenesulfonic acid], not more than 1 percent.
</FP-1>
<FP-1>Disodium salt of 4,4′-(1-triazene-1,3-diyl)bis[benzenesulfonic acid], not more than 0.1 percent.
</FP-1>
<FP-1>Sum of the sodium salt of 6-hydroxy-5-(phenylazo)-2-naphthalenesulfonic acid and the sodium salt of 4-[(2-hydroxy-1-naphthalenyl)azo]benzenesulfonic acid, not more than 1 percent.
</FP-1>
<FP-1>Sum of the trisodium salt of 3-hydroxy-4-[(4-sulfophenyl)azo]-2,7-naphthalenedisulfonic acid and other higher sulfonated subsidiaries, not more than 5 percent.
</FP-1>
<FP-1>4-Aminoazobenzene, not more than 50 parts per billion.
</FP-1>
<FP-1>4-Aminobiphenyl, not more than 15 parts per billion.
</FP-1>
<FP-1>Aniline, not more than 250 parts per billion.
</FP-1>
<FP-1>Azobenzene, not more than 200 parts per billion.
</FP-1>
<FP-1>Benzidine, not more than 1 part per billion.
</FP-1>
<FP-1>1,3-Diphenyltriazene, not more than 40 parts per billion.
</FP-1>
<FP-1>1-(Phenylazo)-2-naphthalenol, not more than 10 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive FD&amp;C Yellow No. 6 may be safely used for coloring foods (including dietary supplements) generally in amounts consistent with current good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) [Reserved]
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Yellow No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[51 FR 41782, Nov. 19, 1986, as amended at 52 FR 21508, June 8, 1987; 53 FR 49138, Dec. 6, 1988]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.27.2" TYPE="SUBPART">
<HEAD>Subpart B—Drugs</HEAD>


<DIV8 N="§ 74.1101" NODE="21:1.0.1.1.27.2.98.1" TYPE="SECTION">
<HEAD>§ 74.1101   FD&amp;C Blue No. 1</HEAD>
<P>(a) <I>Identity.</I> (1) For ingested drugs, the color additive FD&amp;C Blue No. 1 shall conform in identity to the requirements of § 74.101(a)(1).
</P>
<P>(2) For externally applied drugs, the color additive FD&amp;C Blue No. 1 shall conform in identity to the requirements of § 74.2101(a).
</P>
<P>(3) Color additive mixtures for drug use made with FD&amp;C Blue No. 1 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> (1) The color additive FD&amp;C Blue No. 1 for use in coloring drugs generally shall conform in specifications to the requirements of § 74.101(b).
</P>
<P>(2) FD&amp;C Blue No. 1 Aluminum Lake shall be prepared in accordance with the requirements of § 82.51 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) FD&amp;C Blue No. 1 may be safely used for coloring drugs, including drugs intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(2) FD&amp;C Blue No. 1 Aluminum Lake may be safely used for coloring drugs intended for use in the area of the eye, in amounts consistent with current good manufacturing practice, subject to the restrictions on the use of color additives in § 70.5(b) and (c) of this chapter.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 1 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42565, Sept. 28, 1982, as amended at 59 FR 7638, Feb. 16, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.1102" NODE="21:1.0.1.1.27.2.98.2" TYPE="SECTION">
<HEAD>§ 74.1102   FD&amp;C Blue No. 2.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Blue No. 2 shall conform in identity to the requirements of § 74.102(a)(1).
</P>
<P>(2) Color additive mixtures for use in ingested drugs made with FD&amp;C Blue No. 2 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) The color additive FD&amp;C Blue No. 2 for use in coloring ingested drugs shall conform to the specifications in § 74.102(b).
</P>
<P>(c) The color additive FD&amp;C Blue No. 2 may be safely used for coloring ingested drugs in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 2 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 5260, Feb. 4, 1983, as amended at 49 FR 10090, Mar. 19, 1984; 64 FR 48290, Sept. 3, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 74.1104" NODE="21:1.0.1.1.27.2.98.3" TYPE="SECTION">
<HEAD>§ 74.1104   D&amp;C Blue No. 4.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Blue No. 4 is principally the diammonium salt of ethyl[4-[<I>p</I>[ethyl(<I>m-</I> sulfobenzyl)ami-no]-α-(<I>o-</I> sulfophenyl)benzylidene]-2,5-cyclo-hexadien-1-ylidene] (<I>m-</I> sulfobenzyl) ammonium hydroxide inner salt with smaller amounts of the isomeric diammonium salts of ethyl [4-[<I>p-</I>[ethyl(<I>p-</I> sulfobenzyl) amino]-α-(<I>o-</I> sulfophenyl) benzylidene]-2,5-cyclohexadien - 1-ylidene](<I>p-</I> sulfobenzyl) ammonium hydroxide inner salt and ethyl[4-[<I>p-</I>[ethyl (<I>o-</I> sulfobenzyl)amino]-α-(<I>o-</I> sulfophenyl) benzylidene]-2,5-cyclohexadien-1-ylidene] (<I>o-</I> sulfobenzyl) ammonium hydroxide inner salt.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Blue No. 4 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Blue No. 4 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Leuco base, not more than 5 percent.
</FP-1>
<FP-1>Sum of <I>o-, m</I>, and <I>p-</I> sulfobenzaldehydes, ammonium salt, not more than 1.5 percent.
</FP-1>
<FP-1>N-ethyl, N-(<I>m-</I> sulfobenzyl) sulfanilic acid ammonium salt, not more than 0.3 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 6 percent.
</FP-1>
<FP-1>Chromium (as Cr), not more than 50 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Blue No. 4 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Blue No. 4 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1109" NODE="21:1.0.1.1.27.2.98.4" TYPE="SECTION">
<HEAD>§ 74.1109   D&amp;C Blue No. 9.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Blue No. 9 is principally 7,16-dichloro-6,15 - dihydro - 5,9,14,18 - anthrazine-tetrone.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Blue No. 9 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C.), not more than 3 percent.
</FP-1>
<FP-1>Matter extractable by alcoholic HCl (0.1 ml of concentrated hydrochloric acid per 50 ml of 95 percent ethyl alcohol), not more than 1 percent.
</FP-1>
<FP-1>2-Amino anthraquinone, not more than 0.2 percent.
</FP-1>
<FP-1>Organically combined chlorine in pure dye, 13.0-14.8 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 p/m.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 p/m.
</FP-1>
<FP-1>Total color, not less than 97 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Blue No. 9 may be safely used for coloring cotton and silk surgical sutures, including sutures for ophthalmic use, subject to the following restrictions:
</P>
<P>(1) The dyed suture shall conform in all respects to the requirements of the United States Pharmacopeia XX (1980).
</P>
<P>(2) The quantity of the color additive does not exceed 2.5 percent by weight of the suture.
</P>
<P>(3) When the sutures are used for the purposes specified in their labeling, the color additive does not migrate to the surrounding tissue.
</P>
<P>(4) If the suture is a new drug, a new-drug application approved pursuant to section 505 of the act is in effect for it.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Blue No. 9 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 49 FR 10090, Mar. 19, 1984; 58 FR 17098, Apr. 1, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 74.1203" NODE="21:1.0.1.1.27.2.98.5" TYPE="SECTION">
<HEAD>§ 74.1203   FD&amp;C Green No. 3.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Green No. 3 shall conform in identity and specifications to the requirements of § 74.203(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with FD&amp;C Green No. 3 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive FD&amp;C Green No. 3 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Green No. 3 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 52144, Nov. 19, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1205" NODE="21:1.0.1.1.27.2.98.6" TYPE="SECTION">
<HEAD>§ 74.1205   D&amp;C Green No. 5.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Green No. 5 is principally the disodium salt of 2,2′-[(9,10-dihydro-9,10-dioxo-1,4-anthracenediyl)diimino]bis-[5-methylbenzenesulfonic acid] (CAS Reg. No. 4403-90-1).
</P>
<P>(2) Color additive mixtures for use in drugs made with D&amp;C Green No. 5 may contain only those diluents that are suitable and those that are listed in part 73 of this chapter for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> (1) D&amp;C Green No. 5 for use in coloring surgical sutures shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 20 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>1,4-Dihydroxyanthraquinone, not more than 0.2 percent.
</FP-1>
<FP-1>2-Amino-<I>m</I>-toluenesulfonic acid, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 80 percent.</FP-1></EXTRACT>
<P>(2) D&amp;C Green No. 5 for use in coloring drugs shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 20 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>1,4-Dihydroxyanthraquinone, not more than 0.2 percent.
</FP-1>
<FP-1>Sulfonated toluidines, total not more than 0.2 percent.
</FP-1>
<FP-1><I>p</I>-Toluidine, not more than 0.0015 percent.
</FP-1>
<FP-1>Sum of monosulfonated D&amp;C Green No. 6 and Ext. D&amp;C Violet No. 2, not more than 3 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 80 percent.</FP-1></EXTRACT>
<P>(c) <I>Use and restrictions.</I> (1) D&amp;C Green No. 5 may be safely used to color nylon 66 (the copolymer of adipic acid and hexamethylenediamine) and/or nylon 6[poly-(<I>e</I>-caprolactam)]nonabsorbable surgical sutures for use in general surgery, subject to the following restrictions:
</P>
<P>(i) The quantity of color additive does not exceed 0.6 percent by weight of the suture.
</P>
<P>(ii) When the sutures are used for the purposes specified in their labeling, there is no migration of the color additive to the surrounding tissue.
</P>
<P>(iii) If the suture is a new drug, an approved new drug application, under section 505 of the act, is in effect for it.
</P>
<P>(2) D&amp;C Green No. 5 may be safely used for coloring drugs generally, including drugs intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Green No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 24284, June 4, 1982; 47 FR 27551, June 25, 1982, as amended at 59 FR 40805, Aug. 10, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.1206" NODE="21:1.0.1.1.27.2.98.7" TYPE="SECTION">
<HEAD>§ 74.1206   D&amp;C Green No. 6.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Green No. 6 is 1,4-bis[(4-methylphenyl)amino]-9,10-anthracenedione (CAS. Reg. No. 128-80-3).
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Green No. 6 for use in coloring externally applied drugs shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C), not more than 2.0 percent.
</FP-1>
<FP-1>Water-soluble matter, not more than 0.3 percent.
</FP-1>
<FP-1>Matter insoluble in carbon tetrachloride, not more than 1.5 percent.
</FP-1>
<FP-1><I>p</I>-Toluidine, not more than 0.1 percent. 
</FP-1>
<FP-1>1,4-Dihydroxyanthraquinone, not more than 0.2 percent.
</FP-1>
<FP-1>1-Hydroxy-4-[(4-methylphenyl)amino]-9, 10-anthracenedione, not more than 5.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 96.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Green No. 6 may be safely used for coloring externally applied drugs in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Green No. 6 shall be certified in accordance with regulations promulgated under part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 47 FR 14146, Apr. 2, 1982; 47 FR 24278, June 4, 1982; 51 FR 9784, Mar. 21, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 74.1208" NODE="21:1.0.1.1.27.2.98.8" TYPE="SECTION">
<HEAD>§ 74.1208   D&amp;C Green No. 8.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Green No. 8 is principally the trisodium salt of 8-hydroxy-1,3,6-pyrene-trisulfonic acid.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Green No. 8 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Green No. 8 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practices:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C), not more than 15 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Chlorides and sulfates (calculated as sodium salt), not more than 20 percent.
</FP-1>
<FP-1>The trisodium salt of 1,3,6-pyrenetrisulfonic acid, not more than 6 percent.
</FP-1>
<FP-1>The tetrasodium salt of 1,3,6,8-pyrenetetrasulfonic acid, not more than 1 percent.
</FP-1>
<FP-1>Pyrene, not more than 0.2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 65 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Green No. 8 may be safely used in externally applied drugs in amounts not exceeding 0.01 percent by weight of the finished product.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Green No. 8 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1254" NODE="21:1.0.1.1.27.2.98.9" TYPE="SECTION">
<HEAD>§ 74.1254   D&amp;C Orange No. 4.</HEAD>
<P>(a) <I>Identity.</I> (1) the color additive D&amp;C Orange No. 4 is principally the sodium salt of 4-[(2-hydroxy-1-naphthalenyl)azo]benzenesulfonic acid.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Orange No. 4 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Orange No. 4 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice.
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 13 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>2-Naphthol, not more than 0.4 percent.
</FP-1>
<FP-1>Sulfanilic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 3 percent.
</FP-1>
<FP-1>4,4′-(Diazoamino)-dibenzenesulfonic acid, not more than 0.1 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Orange No. 4 may be safely used for coloring externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Orange No. 4 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 52396, Sept. 30, 1977, as amended at 43 FR 14642, Apr. 7, 1978; 46 FR 8461, Jan. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 74.1255" NODE="21:1.0.1.1.27.2.98.10" TYPE="SECTION">
<HEAD>§ 74.1255   D&amp;C Orange No. 5.</HEAD>
<P>(a) <I>Identity.</I> (1) the color additive D&amp;C Orange No. 5 is a mixture consisting principally the sodium salt of 4′,5′-dibromofluorescein (CAS Reg. No. 596-03-2) and 2′,4′,5′-tribromofluorescein (CAS Reg. No. 25709-83-5) and 2′,4′,5′,7′-tetrabromofluorescein (CAS Reg. No. 15086-94-9). D&amp;C Orange No. 5 is manufactured by brominating fluorescein with elemental bromine. The fluorescein is manufactured by the acid condensation of resorcinol and phthalic acid or its anhydride. The fluorescein is isolated and partially purified prior to bromination.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Orange No. 5 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Orange No. 5 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice.
</P>
<EXTRACT>
<FP-1>4′,5′-dibromofluorescein, not less than 50 percent and not more than 65 percent.
</FP-1>
<FP-1>2′,4′,5′-tribromofluorescein, not less than 30 percent and not more than 40 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-tetrabromofluorescein, not more than 10 percent.
</FP-1>
<FP-1>Sum of 2′,4′-dibromofluorescein and 2′,5′-dibromofluorescein, not more than 2 percent.
</FP-1>
<FP-1>4′-Bromofluorescein, not more than 2 percent.
</FP-1>
<FP-1>Fluorescein, not more than 1 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 1 percent.
</FP-1>
<FP-1>2-(3,5-Dibromo-2,4-dihydroxybenzoyl) benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>Brominated resorcinol, not more than 0.4 percent.
</FP-1>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>Insoluble matter (alkaline solution), not more than 0.3 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Orange No. 5 may be safely used for coloring mouthwashes and dentifrices that are ingested drugs in amounts consistent with current good manufacturing practice. D&amp;C Orange No. 5 may be safely used in externally applied drugs in amounts not exceeding 5 milligrams per daily dose of the drug.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Orange No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 44635, Nov. 2, 1982, as amended at 49 FR 13342, Apr. 4, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 74.1260" NODE="21:1.0.1.1.27.2.98.11" TYPE="SECTION">
<HEAD>§ 74.1260   D&amp;C Orange No. 10.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Orange No. 10 is a mixture consisting principally of 4′,5′-diiodofluorescein, 2′,4′,5′-triiodofluorescein, and 2′,4′,5′,7′-tetraiodofluorescein.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Orange No. 10 may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Orange No. 10 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 8 percent.
</FP-1>
<FP-1>Insoluble matter (alkaline solution), not more than 0.5 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 0.5 percent.
</FP-1>
<FP-1>2-[3′,5′-Diiodo-2′,4′-dihydroxybenzoyl] benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>Fluorescein, not more than 1 percent.
</FP-1>
<FP-1>4′-Iodofluorescein, not more than 3 percent.
</FP-1>
<FP-1>2′,4′-Diiodofluorescein and 2′,5′-diiodofluorescein, not more than 2 percent.
</FP-1>
<FP-1>2′,4′,5′-Triiodofluorescein, not more than 35 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetraiodofluorescein, not more than 10 percent.
</FP-1>
<FP-1>4′,5′-Diiodofluorescein, not less than 60 percent and not more than 95 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 92 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Orange No. 10 may be safely used for coloring externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Orange No. 10 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[46 FR 18953, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 74.1261" NODE="21:1.0.1.1.27.2.98.12" TYPE="SECTION">
<HEAD>§ 74.1261   D&amp;C Orange No. 11.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Orange No. 11 is a mixture consisting principally of the disodium salts of 4′,5′-diiodofluorescein, 2′,4′,5′-triiodofluorescein and 2′,4′,5′,7′-tetraiodofluorescein.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Orange No. 11 may contain only those diluents listed in this subpart as safe and suitable for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Orange No. 11 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 8 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.5 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 0.5 percent.
</FP-1>
<FP-1>2-[3′,5′-Diiodo-2′,4′-dihydroxybenzoyl] benzoic acid, sodium salt, not more than 0.5 percent.
</FP-1>
<FP-1>Fluorescein, disodium salt, not more than 1 percent.
</FP-1>
<FP-1>4′-Iodofluorescein, disodium salt, not more than 3 percent.
</FP-1>
<FP-1>2′,4′-Diiodofluorescein and 2′,5′-diiodofluorescein, not more than 2 percent.
</FP-1>
<FP-1>2′,4′,5′-Triiodofluorescein, not more than 35 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetraiodofluorescein, disodium salt, not more than 10 percent.
</FP-1>
<FP-1>4′,5′-Diiodofluorescein, disodium salt, not less than 60 percent and not more than 95 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 92 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Orange No. 11 may be safely used for coloring externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Orange No. 11 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[46 FR 18953, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 74.1303" NODE="21:1.0.1.1.27.2.98.13" TYPE="SECTION">
<HEAD>§ 74.1303   FD&amp;C Red No. 3.</HEAD>
<XREF ID="20250116" REFID="28">Link to an amendment published at 90 FR 4634, Jan. 16, 2025.</XREF>
<XREF ID="20250116" REFID="29">Link to an amendment published at 90 FR 4634, Jan. 16, 2025.</XREF>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Red No. 3 shall conform in identity and specifications to the requirements of § 74.303(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for ingested drug used made with FD&amp;C Red No. 3 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring ingested drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> FD&amp;C Red No. 3 may be safely used for coloring ingested drugs in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Red No. 3 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1304" NODE="21:1.0.1.1.27.2.98.14" TYPE="SECTION">
<HEAD>§ 74.1304   FD&amp;C Red No. 4.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive FD&amp;C Red No. 4 is principally the disodium salt of 3-[(2,4-dimethyl-5-sulfophenyl)azo] -4-hydroxy-1-naphthalenesulfonic acid.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with FD&amp;C Red No. 4 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> FD&amp;C Red No. 4 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C.) and chlorides and sulfates (calculated as sodium salts), not more than 13 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>5-Amino-2,4-dimethyl-1-benzenesulfonic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>4-Hydroxy-1-naphthalenesulfonic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> FD&amp;C Red No. 4 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Red No. 4 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1306" NODE="21:1.0.1.1.27.2.98.15" TYPE="SECTION">
<HEAD>§ 74.1306   D&amp;C Red No. 6.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 6 is principally the disodium salt of 3-hydroxy-4-[(4-methyl-2-sulfophenyl)azo]-2-naphthalenecarboxylic acid (CAS Reg. No. 5858-81-1). To manufacture the additive, 2-amino-5-methylbenzenesulfonic acid is diazotized with hydrochloric acid and sodium nitrite. The diazo compound is coupled in alkaline medium with 3-hydroxy-2-naphthalenecarboxylic acid. The resulting dye precipitates as the disodium salt.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 6 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Red No. 6 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>1-[(4-methylphenyl)azo]-2-naphthalenol, not more than 0.015 percent.
</FP-1>
<FP-1>2-Amino-5-methylbenzenesulfonic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>3-Hydroxy-2-naphthalenecarboxylic acid, sodium salt, not more than 0.4 percent.
</FP-1>
<FP-1>3-Hydroxy-4-[(4-methylphenyl)azo]-2-naphthalenecarboxylic acid, sodium salt, not more than 0.5 percent.
</FP-1>
<FP-1><I>p-</I> Toluidine, not more than 15 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 6 may be safely used for coloring drugs such that the combined total of D&amp;C Red No. 6 and D&amp;C Red No. 7 does not exceed 5 milligrams per daily dose of the drug.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 57687, Dec. 28, 1982, as amended at 77 FR 39923, July 6, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 74.1307" NODE="21:1.0.1.1.27.2.98.16" TYPE="SECTION">
<HEAD>§ 74.1307   D&amp;C Red No. 7.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 7 is principally the calcium salt of 3-hydroxy-4-[(4-methyl-2-sulfophenyl)azo]-2-naphthalenecarboxylic acid (CAS Reg. No. 5281-04-9). To manufacture the additive, 2-amino-5-methylbenzenesulfonic acid is diazotized with hydrochloric acid and sodium nitrite. The diazo compound is coupled in alkaline medium with 3-hydroxy-2-naphthalenecarboxylic acid and the resulting dye converted to the calcium salt with calcium chloride.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 7 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Red No. 7 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>1-[(4-methylphenyl)azo]-2-naphthalenol, not more than 0.015 percent.
</FP-1>
<FP-1>2-Amino-5-methylbenzenesulfonic acid, calcium salt, not more than 0.2 percent.
</FP-1>
<FP-1>3-Hydroxy-2-naphthalenecarboxylic acid, calcium salt, not more than 0.4 percent.
</FP-1>
<FP-1>3-Hydroxy-4-[(4-methylphenyl)azo]-2-naphthalenecarboxylic acid, calcium salt, not more than 0.5 percent.
</FP-1>
<FP-1><I>p</I>-Toluidine, not more than 15 parts per million.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 7 may be safely used for coloring drugs such that the combined total of D&amp;C Red No. 6 and D&amp;C Red No. 7 does not exceed 5 milligrams per daily dose of the drug.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 7 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 57687, Dec. 28, 1982, as amended at 77 FR 39923, July 6, 2012]


</CITA>
</DIV8>


<DIV8 N="§ 74.1317" NODE="21:1.0.1.1.27.2.98.17" TYPE="SECTION">
<HEAD>§ 74.1317   D&amp;C Red No. 17.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 17 is principally 1-[[4-(phenylazo)phenyl]azo]-2-naphthalenol.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 17 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 17 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C), not more than 5 percent.
</FP-1>
<FP-1>Matter insoluble in both toluene and water (color additive mixed in toluene and the resultant residue isolated and mixed with water to obtain the matter insoluble in both toluene and water), not more than 0.5 percent.
</FP-1>
<FP-1>Chlorides and sulfates (calculated as sodium salts), not more than 3 percent.
</FP-1>
<FP-1>Aniline, not more than 0.2 percent.
</FP-1>
<FP-1>4-Aminoazobenzene, not more than 0.1 percent.
</FP-1>
<FP-1>2-Naphthol, not more than 0.2 percent.
</FP-1>
<FP-1>1-(Phenylazo)-2-naphthol, not more than 3 percent.
</FP-1>
<FP-1>1-[[2-(phenylazo) phenyl]azo]-2-naphthalenol, not more than 2 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Red No. 17 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 17 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 42 FR 27225, May 27, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 74.1321" NODE="21:1.0.1.1.27.2.98.18" TYPE="SECTION">
<HEAD>§ 74.1321   D&amp;C Red No. 21.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 21 is principally 2′,4′,5′,7′-tetrabromofluorescein (CAS Reg. No. 15086-94-9), and may contain smaller amounts of 2′,4′,5′-tribromofluorescein (CAS Reg. No. 25709-83-5) and 2′,4′,7′-tribromofluorescein (CAS Reg. No. 25709-84-6). The color additive is manufactured by brominating fluorescein with elemental bromine. The fluorescein is manufactured by the acid condensation of resorcinol and phthalic acid or its anhydride. The fluorescein is isolated and partially purified prior to bromination.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 21 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Red No. 21 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>Insoluble matter (alkaline solution), not more than 0.5 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 1 percent.
</FP-1>
<FP-1>2-(3,5-Dibromo-2,4-dihydroxybenzoyl) benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetrabromofluorescein, ethyl ester, not more than 1 percent.
</FP-1>
<FP-1>Brominated resorcinol, not more than 0.4 percent.
</FP-1>
<FP-1>Fluorescein, not more than 0.2 percent.
</FP-1>
<FP-1>Sum of mono- and dibromofluoresceins, not more than 2 percent.
</FP-1>
<FP-1>Tribromofluoresceins, not more than 11 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetrabromofluorescein, not less than 87 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 21 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 21 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 53846, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1322" NODE="21:1.0.1.1.27.2.98.19" TYPE="SECTION">
<HEAD>§ 74.1322   D&amp;C Red No. 22.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 22 is principally the disodium salt of 2′,4′,5′7′-tetrabromofluorescein (CAS Reg. No. 17372-87-1) and may contain smaller amounts of the disodium salts of 2′,4′,5′-tribromofluorescein and 2′,4′,7′-tribromofluorescein. The color additive is manufactured by alkaline hydrolysis of 2′,4′,5′,7′-tetrabromofluorescein. 2′,4′,5′,7′-Tetrabromofluorescein is manufactured by brominating fluorescein with elemental bromine. The fluorescein is manufactured by the acid condensation of resorcinol and phthalic acid or its anhydride. Fluorescein is isolated and partially purified prior to bromination.
</P>
<P>(2) Color additive mixtures for drug use made with Red No. 22 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Red No. 22 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as soduim salts), not more than 10 percent.
</FP-1>
<FP-1>Water-insoluble matter not more than 0.5 percent.
</FP-1>
<FP-1>Disodium salt of phthalic acid, not more than 1 percent.
</FP-1>
<FP-1>Sodium salt of 2-(3,5-Dibromo-2,4-dihydroxybenzoyl)benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetrabromofluorescein, ethyl ester, not more than 1 percent.
</FP-1>
<FP-1>Brominated resorcinol, not more than 0.4 percent.
</FP-1>
<FP-1>Sum of disodium salts of mono- and dibromofluoresceins, not more than 2 percent.
</FP-1>
<FP-1>Sum of disodium salts of tribromofluoresceins, not more than 25 percent.
</FP-1>
<FP-1>Disodium salt of 2′,4′,5′,7′-Tetrabromofluorescein, not less than 72 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 22 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 22 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 53846, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1327" NODE="21:1.0.1.1.27.2.98.20" TYPE="SECTION">
<HEAD>§ 74.1327   D&amp;C Red No. 27.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 27 is principally 2′,4′,5′,7′-tetrabromo-4,5,6,7-tetrachlorofluorescein (CAS Reg. No. 13473-26-2). The color additive is manufactured by brominating 4,5,6,7-tetrachlorofluorescein with elemental bromine. The 4,5,6,7-tetrachlorofluorescein is manufactured by the acid condensation of resorcinol and tetrachlorophthalic acid or its anhydride. The 4,5,6,7-tetrachlorofluorescein is isolated and partially purified prior to bromination.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 27 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 27 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>Insoluble matter (alkaline solution), not more than 0.5 percent.
</FP-1>
<FP-1>Tetrachlorophthalic acid, not more than 1.2 percent.
</FP-1>
<FP-1>Brominated resorcinol, not more than 0.4 percent.
</FP-1>
<FP-1>2,3,4,5-Tetrachloro-6-(3,5-dibromo-2,4-dihydroxybenzoyl) benzoic acid, not more than 0.7 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetrabromo-4,5,6,7-tetrachlorofluorescein, ethyl ester, not more than 2 percent.
</FP-1>
<FP-1>Lower halogenated subsidiary colors, not more than 4 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Red No. 27 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 27 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42567, Sept. 28, 1982; 47 FR 51106, Nov. 12, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1328" NODE="21:1.0.1.1.27.2.98.21" TYPE="SECTION">
<HEAD>§ 74.1328   D&amp;C Red No. 28.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 28 is principally the disodium salt of 2′,4′,5′,7′-tetrabromo-4,5,6,7-tetrachlorofluorescein (CAS Reg. No. 18472-87-2) formed by alkaline hydrolysis of the parent tetrabromotetrachlorofluorescein.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 28 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 28 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and halides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Insoluble matter (alkaline solution), not more than 0.5 percent.
</FP-1>
<FP-1>Tetrachlorophthalic acid, not more than 1.2 percent.
</FP-1>
<FP-1>Brominated resorcinol, not more than 0.4 percent.
</FP-1>
<FP-1>2,3,4,5-Tetrachloro-6-(3,5-dibromo-2,4-dihydroxybenzoyl)benzoic acid, not more than 0.7 percent.
</FP-1>
<FP-1>2′,4′,5′,7′-Tetrabromo-4,5,6,7-tetrachlorofluorescein, ethyl ester, not more than 2 percent.
</FP-1>
<FP-1>Lower halogenated subsidiary colors, not more than 4 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Red No. 28 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 28 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42568, Sept. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1330" NODE="21:1.0.1.1.27.2.98.22" TYPE="SECTION">
<HEAD>§ 74.1330   D&amp;C Red No. 30.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 30 is principally 6-chloro-2-(6-chloro-4-methyl-3-oxobenzo[<I>b</I>]thien-2(3<I>H</I>)-ylidene)-4-methyl-benzo[<I>b</I>]thiophen-3(2<I>H</I>)-one (CAS Reg. No. 2379-74-0).
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 30 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 30 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C), not more than 5 percent.
</FP-1>
<FP-1>Chlorides and sulfates (calculated as sodium salts), not more than 3 percent.
</FP-1>
<FP-1>Matter soluble in acetone, not more than 5 percent.
</FP-1>
<FP-1>Total color, not less than 90 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Red No. 30 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 30 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 22510, May 25, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.1331" NODE="21:1.0.1.1.27.2.98.23" TYPE="SECTION">
<HEAD>§ 74.1331   D&amp;C Red No. 31.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 31 is principally the calcium salt of 3-hydroxy-4-(phenylazo)-2-naphthalenecarboxylic acid.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 31 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 31 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 10 percent.
</FP-1>
<FP-1>Aniline, not more than 0.2 percent.
</FP-1>
<FP-1>3-Hydroxy-2-naphthoic acid, calcium salt, not more than 0.4 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 1 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 90 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Red No. 31 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 31 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1333" NODE="21:1.0.1.1.27.2.98.24" TYPE="SECTION">
<HEAD>§ 74.1333   D&amp;C Red No. 33.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 33 is principally the disodium salt of 5-amino-4-hydroxy-3-(phenylazo)-2,7-naphthalenedisulfonic acid (CAS Reg. No. 3567-66-6). To manufacture the additive, the product obtained from the nitrous acid diazotization of aniline is coupled with 4-hydroxy-5-amino-2,7-naphthalenedisulfonic acid in an alkaline aqueous medium. The color additive is isolated as the sodium salt.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 33 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 33 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practices:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 18 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.3 percent.
</FP-1>
<FP-1>4-Amino-5-hydroxy-2,7-naphthalenedisulfonic acid, disodium salt, not more than 0.3 percent.
</FP-1>
<FP-1>4,5-Dihydroxy-3-(phenylazo)-2,7-naphthalenedisulfonic acid, disodium salt, not more than 3.0 percent.
</FP-1>
<FP-1>Aniline, not more than 25 parts per million.
</FP-1>
<FP-1>4-Aminoazobenzene, not more than 100 parts per billion.
</FP-1>
<FP-1>1,3-Diphenyltriazene, not more than 125 parts per billion.
</FP-1>
<FP-1>4-Aminobiphenyl, not more than 275 parts per billion.
</FP-1>
<FP-1>Azobenzene, not more than 1 part per million.
</FP-1>
<FP-1>Benzidine, not more than 20 parts per billion.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 82 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red. No 33 may be safely used for coloring ingested drugs, other than mouthwashes and dentifrices, in amounts not to exceed 0.75 milligram per daily dose of the drug. D&amp;C Red No. 33 may be safely used for coloring externally applied drugs, mouthwashes, and dentifrices in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 33 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[53 FR 33120, Aug. 30, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 74.1334" NODE="21:1.0.1.1.27.2.98.25" TYPE="SECTION">
<HEAD>§ 74.1334   D&amp;C Red No. 34.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 34 is principally the calcium salt of 3-hydroxy-4-[(1-sulfo-2-naphthalenyl)azo]-2-naphthalene-carboxylic acid.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 34 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 34 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated at sodium salts), not more than 15 percent.
</FP-1>
<FP-1>2-Amino-1-naphthalenesulfonic acid, calcium salt, not more than 0.2 percent.
</FP-1>
<FP-1>3-Hydroxy-2-naphthoic acid, not more than 0.4 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 4 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 34 may be safely used for coloring externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 34 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1336" NODE="21:1.0.1.1.27.2.98.26" TYPE="SECTION">
<HEAD>§ 74.1336   D&amp;C Red No. 36.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 36 is 1-[(2-chloro-4-nitrophenyl)azo]-2-naphthalenol (CAS Reg. No. 2814-77-9). The color additive is manufactured by diazotization of 2-chloro-4-nitrobenzenamine in acid medium and coupling with 2-naphthalenol in acid medium.
</P>
<P>(2) Color additive mixtures for drug use made with D&amp;C Red No. 36 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 36 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter at 135 °C (275 °F), not more than 1.5 percent.
</FP-1>
<FP-1>Matter insoluble in toluene, not more than 1.5 percent.
</FP-1>
<FP-1>2-Chloro-4-nitrobenzenamine, not more than 0.3 percent.
</FP-1>
<FP-1>2-Naphthalenol, not more than 1 percent.
</FP-1>
<FP-1>2,4-Dinitrobenzenamine, not more than 0.02 percent.
</FP-1>
<FP-1>1-[(2,4-Dinitrophenyl)azo]-2-naphthalenol, not more than 0.5 percent.
</FP-1>
<FP-1>4-[(2-Chloro-4-nitrophenyl)azo]-1-naphthalenol, not more than 0.5 percent.
</FP-1>
<FP-1>1-[(4-Nitrophenyl)azo]-2-naphthalenol, not more than 0.3 percent.
</FP-1>
<FP-1>1-[(4-Chloro-2-nitrophenyl)azo]-2-naphthalenol, not more than 0.3 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 95 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 36 may be safely used for coloring ingested drugs, other than mouthwashes and dentifrices, in amounts not to exceed 1.7 milligrams per daily dose of the drug for drugs that are taken continuously only for less than 1 year. For drugs taken continuously for longer than 1 year, the color additive shall not be used in amounts to exceed 1.0 milligram per daily dose of the drug. D&amp;C Red No. 36 may be safely used for coloring externally applied drugs in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 36 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[53 FR 29031, Aug. 2, 1988; 53 FR 35255, Sept. 12, 1988, as amended at 53 FR 52130, Dec. 27, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 74.1339" NODE="21:1.0.1.1.27.2.98.27" TYPE="SECTION">
<HEAD>§ 74.1339   D&amp;C Red No. 39.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Red No. 39 is <I>o-</I>[<I>p</I>(β,β′-dihydroxy-diethylamino)-phenylazo]-benzoic acid.
</P>
<P>(2) Color additive mixtures made with D&amp;C Red No. 39 may contain the following diluents: Water, acetone, isopropyl alcohol, and specially denatured alcohols used in accordance with 26 CFR part 212.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Red No. 39 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 100 °C.), not more than 2.0 percent.
</FP-1>
<FP-1>Matter insoluble in acetone, not more than 1.0 percent.
</FP-1>
<FP-1>Anthranilic acid, not more than 0.2 percent.
</FP-1>
<FP-1><I>N,N-</I>(β,β′-Dihydroxy-diethyl) aniline, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 3.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 95.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 39 may be safely used for the coloring of quaternary ammonium type germicidal solutions intended for external application only, and subject to the further restriction that the quantity of the color additive does not exceed 0.1 percent by weight of the finished drug product.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Red No. 39 shall be certified in accordance with regulations promulgated under part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1340" NODE="21:1.0.1.1.27.2.98.28" TYPE="SECTION">
<HEAD>§ 74.1340   FD&amp;C Red No. 40.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Red No. 40 shall conform in identity and specifications to the requirements of § 74.340(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with FD&amp;C Red No. 40 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(3) The listing of this color additive includes lakes prepared as described in §§ 82.51 and 82.1051 of this chapter, except that the color additive used is FD&amp;C Red No. 40 and the resultant lakes meet the specification and labeling requirements prescribed by §§ 82.51 or 82.1051 of this chapter.)
</P>
<P>(b) <I>Uses and restrictions.</I> (1) FD&amp;C Red No. 40 and FD&amp;C Red No. 40 Aluminum Lake may be safely used in coloring drugs, including those intended for use in the area of the eye, subject to the restrictions on the use of color additives in § 70.5(b) and (c) of this chapter, in amounts consistent with current good manufacturing practice.
</P>
<P>(2) Other lakes of FD&amp;C Red No. 40 may be safely used in coloring drugs, subject to the restrictions on the use of color additives in § 70.5 of this chapter, in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive and any lakes or mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Red No. 40 and lakes thereof shall be certified in accordance with regulations, in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 59 FR 7636, Feb. 16, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.1602" NODE="21:1.0.1.1.27.2.98.29" TYPE="SECTION">
<HEAD>§ 74.1602   D&amp;C Violet No. 2.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Violet No. 2 is principally 1-hydroxy -4-[(4-methylphenyl)amino]-9,10-anthracenedione.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Violet No. 2 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Violet No. 2 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities can be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C.), not more than 2.0 percent.
</FP-1>
<FP-1>Matter insoluble in both carbon tetrachloride and water, not more than 0.5 percent.
</FP-1>
<FP-1><I>p-</I> Toluidine, not more than 0.2 percent.
</FP-1>
<FP-1>1-Hydroxy-9,10-anthracenedione, not more than 0.5 percent.
</FP-1>
<FP-1>1,4-Dihydroxy-9,10-anthracenedione, not more than 0.5 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 1.0 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 96.0 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Violet No. 2 may be safely used for coloring externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Violet No. 2 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 45 FR 62978, Sept. 23, 1980; 55 FR 18868, May 7, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 74.1705" NODE="21:1.0.1.1.27.2.98.30" TYPE="SECTION">
<HEAD>§ 74.1705   FD&amp;C Yellow No. 5.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Yellow No. 5 shall conform in identity and specifications to the requirements of § 74.705 (a)(1) and (b).
</P>
<P>(2) FD&amp;C Yellow No. 5 Aluminum Lake shall be prepared in accordance with the requirements of § 82.51 of this chapter.
</P>
<P>(3) Color additive mixtures for drug use made with FD&amp;C Yellow No. 5 may contain only those diluents that are suitable and are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> (1) FD&amp;C Yellow No. 5 may be safely used for coloring drugs generally, including drugs intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(2) FD&amp;C Yellow No. 5 Aluminum Lake may be safely used for coloring drugs intended for use in the area of the eye, when prepared in accordance with § 82.51 of this chapter.
</P>
<P>(c) <I>Labeling requirements.</I> (1) The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) The label of OTC and prescription drug products intended for human use administered orally, nasally, rectally, or vaginally, or for use in the area of the eye, containing FD&amp;C Yellow No. 5 shall specifically declare the presence of FD&amp;C Yellow No. 5 by listing the color additive using the names FD&amp;C Yellow No. 5 and tartrazine. The label shall bear a statement such as “Contains FD&amp;C Yellow No. 5 (tartrazine) as a color additive” or “Contains color additives including FD&amp;C Yellow No. 5 (tartrazine).” The labels of certain drug products subject to this labeling requirement that are also cosmetics, such as: antibacterial mouthwashes and fluoride toothpastes, need not comply with this requirement provided they comply with the requirements of § 701.3 of this chapter.
</P>
<P>(3) For prescription drugs for human use containing FD&amp;C Yellow No. 5 that are administered orally, nasally, vaginally, or rectally, or for use in the area of the eye, the labeling required by § 201.100(d) of this chapter shall, in addition to the label statement required under paragraph (c)(2) of this section, bear the warning statement “This product contains FD&amp;C Yellow No. 5 (tartrazine) which may cause allergic-type reactions (including bronchial asthma) in certain susceptible persons. Although the overall incidence of FD&amp;C Yellow No. 5 (tartrazine) sensitivity in the general population is low, it is frequently seen in patients who also have aspirin hypersensitivity.” This warning statement shall appear in the “Precautions” section of the labeling.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Yellow No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 44 FR 37220, June 26, 1979; 50 FR 35782, Sept. 4, 1985; 51 FR 24519, July 7, 1986; 59 FR 60897, Nov. 29, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.1706" NODE="21:1.0.1.1.27.2.98.31" TYPE="SECTION">
<HEAD>§ 74.1706   FD&amp;C Yellow No. 6.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Yellow No. 6 shall conform in identity and specifications to the requirements of § 74.706(a)(1) and (b).
</P>
<P>(2) Color additive mixtures for drug use made with FD&amp;C Yellow No. 6 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Uses and restrictions.</I> FD&amp;C Yellow No. 6 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> (1) The label of the color additive and any mixtures intended solely or in part for coloring purposes prepared therefrom shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(2) [Reserved]
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Yellow No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[51 FR 41782, Nov. 19, 1986, as amended at 52 FR 21508, June 8, 1987; 53 FR 49138, Dec. 6, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 74.1707" NODE="21:1.0.1.1.27.2.98.32" TYPE="SECTION">
<HEAD>§ 74.1707   D&amp;C Yellow No. 7.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Yellow No. 7 is principally fluorescein.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Yellow No. 7 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Yellow No. 7 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of water and chlorides and sulfates (calculated as sodium salts), not more than 6 percent.
</FP-1>
<FP-1>Matter insoluble in alkaline water, not more than 0.5 percent.
</FP-1>
<FP-1>Resorcinol, not more than 0.5 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 0.5 percent.
</FP-1>
<FP-1>2-2,4-(Dihydroxybenzoyl) benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 94 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Yellow No. 7 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Yellow No. 7 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1707a" NODE="21:1.0.1.1.27.2.98.33" TYPE="SECTION">
<HEAD>§ 74.1707a   Ext. D&amp;C Yellow No. 7.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive Ext. D&amp;C Yellow No. 7 is principally the disodium salt of 8-hydroxy-5,7-di-nitro-2-naphthalenesulfonic acid.
</P>
<P>(2) Color additive mixtures for drug use made with Ext. D&amp;C Yellow No. 7 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> Ext. D&amp;C Yellow No. 7 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>1-Naphthol, not more than 0.2 percent.
</FP-1>
<FP-1>2,4-Dinitro-1-naphthol, not more than 0.03 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> Ext. D&amp;C Yellow No. 7 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of Ext. D&amp;C Yellow No. 7 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1708" NODE="21:1.0.1.1.27.2.98.34" TYPE="SECTION">
<HEAD>§ 74.1708   D&amp;C Yellow No. 8.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Yellow No. 8 is principally the disodium salt of fluorescein.
</P>
<P>(2) Color additive mixtures for use in externally applied drugs made with D&amp;C Yellow No. 8 may contain only those diluents that are suitable and that are listed in part 73 of this chapter for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Yellow No. 8 shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of water and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Matter insoluble in alkaline water, not more than 0.3 percent.
</FP-1>
<FP-1>Resorcinol, not more than 0.5 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 1 percent.
</FP-1>
<FP-1>2-(2,4-Dihydroxybenzoyl) benzoic acid, not more than 0.5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Yellow No. 8 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Yellow No. 8 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.1710" NODE="21:1.0.1.1.27.2.98.35" TYPE="SECTION">
<HEAD>§ 74.1710   D&amp;C Yellow No. 10.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Yellow No. 10 is a mixture of the sodium salts of the mono- and disulfonic acids of 2-(2-quinolinyl)-1<I>H</I>-indene-1,3 (2<I>H</I>)-dione consisting principally of the sodium salts of 2-(2,3-dihydro-1,3-dioxo-1<I>H</I>-indene-2-yl)-6-quinolinesulfonic acid and 2-(2,3-dihydro-1,3-dioxo-1<I>H</I>-indene-2-yl)-8-quinolinesulfonic acid with lesser amounts of the disodium salts of the disulfonic acids of 2-(2-quinolinyl)-1<I>H</I>-indene-1,3(2<I>H</I>)-dione (CAS Reg. No. 8004-92-0). D&amp;C Yellow No. 10 is manufactured by condensing quinaldine with phthalic anhydride to give the unsulfonated dye, which is then sulfonated with oleum.
</P>
<P>(2) Color additive mixtures made with D&amp;C Yellow No. 10 for drug use may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring drugs.
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Yellow No. 10 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Matter insoluble in both water and chloroform, not more than 0.2 percent.
</FP-1>
<FP-1>Total sulfonated quinaldines, sodium salts, not more than 0.2 percent.
</FP-1>
<FP-1>Total sulfonated phthalic acids, sodium salts, not more than 0.2 percent.
</FP-1>
<FP-1>2-(2-Quinolinyl)-1<I>H</I>-indene-1,3 (2<I>H</I>)-dione, not more than 4 parts per million.
</FP-1>
<FP-1>Sum of sodium salts of the monosulfonates of 2-(2-quinolinyl)-1<I>H</I>-indene-1,3 (2<I>H</I>)-dione, not less than 75 percent.
</FP-1>
<FP-1>Sum of sodium salts of the disulfonates of 2-(2-quinolinyl)-1<I>H</I>-indene-1,3 (2<I>H</I>)-dione, not more than 15 percent.
</FP-1>
<FP-1>2-(2,3-Dihydro-1,3-dioxo-1<I>H</I>-indene-2-yl)-6, 8-quinolinedisulfonic acid, disodium salt, not more than 3 percent.
</FP-1>
<FP-1>Diethyl ether soluble matter other than that specified, not more than 2 parts per million, using added 2-(2-quinolinyl)-1<I>H</I>-indene-1,3 (2<I>H</I>)-dione for calibration.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive D&amp;C Yellow No. 10 may be safely used for coloring drugs generally in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Yellow No. 10 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 39219, Aug. 30, 1983, as amended at 49 FR 8432, Mar. 7, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 74.1711" NODE="21:1.0.1.1.27.2.98.36" TYPE="SECTION">
<HEAD>§ 74.1711   D&amp;C Yellow No. 11.</HEAD>
<P>(a) <I>Identity.</I> (1) The color additive D&amp;C Yellow No. 11 is principally 2-(2-quinolyl)-1,3-indandione.
</P>
<P>(2) Color additive mixtures, for drug use made with D&amp;C Yellow No. 11 may contain only those diluents that are suitable and that are listed in part 73 of this chapter as safe for use in color additive mixtures for coloring externally applied drugs.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Yellow No. 11 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter (at 135 °C), not more than 1 percent.
</FP-1>
<FP-1>Ethyl alcohol-insoluble matter, not more than 0.4 percent.
</FP-1>
<FP-1>Phthalic acid, not more than 0.3 percent.
</FP-1>
<FP-1>Quinaldine, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 96 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Yellow No. 11 may be safely used in externally applied drugs in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Yellow No. 11 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.27.3" TYPE="SUBPART">
<HEAD>Subpart C—Cosmetics</HEAD>


<DIV8 N="§ 74.2052" NODE="21:1.0.1.1.27.3.98.1" TYPE="SECTION">
<HEAD>§ 74.2052   D&amp;C Black No. 2.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Black No. 2 is a high-purity carbon black prepared by the oil furnace process. It is manufactured by the combustion of aromatic petroleum oil feedstock and consists essentially of pure carbon, formed as aggregated fine particles with a surface area range of 200 to 260 meters (m)
<SU>2</SU>/gram.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Black No. 2 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Surface area by nitrogen BET (Brunauer, Emmett, Teller) method, 200 to 260 m
<SU>2</SU>/gram.
</P>
<P>(2) Weight loss on heating at 950 °C for 7 minutes (predried for 1 hour at 125 °C), not more than 2 percent.
</P>
<P>(3) Ash content, not more than 0.15 percent.
</P>
<P>(4) Arsenic (total), not more than 3 milligrams per kilogram (mg/kg) (3 parts per million).
</P>
<P>(5) Lead (total), not more than 10 mg/kg (10 parts per million).
</P>
<P>(6) Mercury (total), not more than 1 mg/kg (1 part per million).
</P>
<P>(7) Total sulfur, not more than 0.65 percent.
</P>
<P>(8) Total PAHs, not more than 0.5 mg/kg (500 parts per billion).
</P>
<P>(9) Benzo[<I>a</I>]pyrene, not more than 0.005 mg/kg (5 parts per billion).
</P>
<P>(10) Dibenz[<I>a,h</I>]anthracene, not more than 0.005 mg/kg (5 parts per billion).
</P>
<P>(11) Total color (as carbon), not less than 95 percent.
</P>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Black No. 2 may be safely used for coloring the following cosmetics in amounts consistent with current good manufacturing practice: Eyeliner, brush-on-brow, eye shadow, mascara, lipstick, blushers and rouge, makeup and foundation, and nail enamel.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Black No. 2 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[69 FR 44930, July 28, 2004, as amended at 72 FR 10357]


</CITA>
</DIV8>


<DIV8 N="§ 74.2053" NODE="21:1.0.1.1.27.3.98.2" TYPE="SECTION">
<HEAD>§ 74.2053   D&amp;C Black No. 3.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Black No. 3 is a washed bone char prepared from calcined cattle bones. The bones are twice heated in excess of 700 °C for at least 6 hours.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Black No. 3 shall conform to the following specifications and shall be free from impurities other than those named, to the extent that such other impurities may be avoided by current good manufacturing practices:
</P>
<P>(1) Calcium hydroxyapatite (CaO and P<E T="52">2</E>O<E T="52">5</E>), not less than 75 percent and not more than 84 percent;
</P>
<P>(2) Elemental carbon, not less than 7 percent;
</P>
<P>(3) Moisture, not more than 7 percent;
</P>
<P>(4) Silica (SiO<E T="52">2</E>), not more than 5 percent;
</P>
<P>(5) Arsenic, not more than 3 milligrams (mg)/kilogram (kg) (3 parts per million (ppm));
</P>
<P>(6) Lead, not more than 10 mg/kg (10 ppm); and
</P>
<P>(7) Total polycyclic aromatic hydrocarbons (PAHs), not more than 5 mg/kg (5 ppm).
</P>
<P>(c) <I>Uses and restrictions.</I> Cosmetics containing D&amp;C Black No. 3 must comply with § 700.27 of this chapter with respect to prohibited cattle materials in cosmetic products. D&amp;C Black No. 3 may be safely used for coloring the following cosmetics in amounts consistent with current good manufacturing practice: Eyeliner, eye shadow, mascara, and face powder.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Black No. 3 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[72 FR 33666, June 19, 2007]


</CITA>
</DIV8>


<DIV8 N="§ 74.2101" NODE="21:1.0.1.1.27.3.98.3" TYPE="SECTION">
<HEAD>§ 74.2101   FD&amp;C Blue No. 1.</HEAD>
<P>(a) <I>Identity.</I> The color additive FD&amp;C Blue No. 1 is principally the disodium salt of ethyl[4-[<I>p</I>-[ethyl(<I>m</I>-sulfobenzyl)amino]-α-(<I>o</I>-sulfophenyl)benzylidene]-2,5-cyclohexadien-1-ylidene](<I>m</I>-sulfobenzyl)ammonium hydroxide inner salt with smaller amounts of the isomeric disodium salts of ethyl[4-[<I>p</I>-[ethyl(<I>p</I>-sulfobenzyl)amino]-α-(<I>o</I>-sulfophenyl)benzylidene]-2,5-cyclohexadien-1-ylidene](<I>p</I>-sulfobenzyl)ammonium hydroxide inner salt and ethyl[4-[<I>p</I>-[ethyl(<I>o</I>-sulfobenzyl)amino]-α-(<I>o</I>-sulfophenyl)benzylidene]-2,5-cyclohexadien-1-ylidene](<I>o</I>-sulfobenzyl)ammonium hydroxide inner salt. Additionally, FD&amp;C Blue No. 1 is manufactured by the acid catalyzed condensation of one mole of sodium 2-formylbenzenesulfonate with two moles from a mixture consisting principally of 3-[(ethylphenylamino)methyl] benzenesulfonic acid, and smaller amounts of 4-[(ethylphenylamino)methyl] benzenesulfonic acid and 2-[(ethylphenylamino)methyl] benzenesulfonic acid to form the leuco base. The leuco base is then oxidized with lead dioxide and acid, or with dichromate and acid, or with manganese dioxide and acid to form the dye. The intermediate sodium 2-formylbenzenesulfonate is prepared from 2-chlorobenzaldehyde and sodium sulfite.
</P>
<P>(b) <I>Specifications.</I> (1) The color additive FD&amp;C Blue No. 1 shall conform in specifications to the requirements of § 74.101(b).
</P>
<P>(2) FD&amp;C Blue No. 1 Aluminum Lake shall be prepared in accordance with the requirements of § 82.51 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) FD&amp;C Blue No. 1 may be safely used for coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(2) FD&amp;C Blue No. 1 Aluminum Lake may be safely used for coloring cosmetics intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 1 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42565, Sept. 28, 1982, as amended at 58 FR 17511, Apr. 5, 1993; 59 FR 7638, Feb. 16, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.2104" NODE="21:1.0.1.1.27.3.98.4" TYPE="SECTION">
<HEAD>§ 74.2104   D&amp;C Blue No. 4.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Blue No. 4 shall conform in identity and specifications to the requirements of § 74.1104(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Blue No. 4 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Blue No. 4 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2151" NODE="21:1.0.1.1.27.3.98.5" TYPE="SECTION">
<HEAD>§ 74.2151   D&amp;C Brown No. 1.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Brown No. 1 is a mixture of the sodium salts of 4[[5-[(dialkylphenyl)- azo]-2,4-dihydroxyphenyl]azo]-benzene sulfonic acid. The alkyl group is principally the methyl group.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Brown No. 1 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 16 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>Sulfanilic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>Resorcinol, not more than 0.2 percent.
</FP-1>
<FP-1>Xylidines, not more than 0.2 percent.
</FP-1>
<FP-1>Disodium salt of 4[[5-[(4-sulfophenyl)-azo]-2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not more than 3 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(2,4-dimethyl-phenyl)azo] -2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not less than 29 percent and not more than 39 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(2,5-dimethyl-phenyl)azo] -2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not less than 12 percent and not more than 17 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(2,3-dimethyl-phenyl)azo] - 2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not less than 6 percent and not more than 13 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(2-ethylphenyl)-azo]-2,4-dihydroxyphenyl]-azo] benzenesulfonic acid, not less than 5 percent and not more than 12 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(3,4-dimethyl-phenyl)azo] -2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not less than 3 percent and not more than 9 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(2,6-dimethyl-phenyl)azo] -2,4-dihydroxyphenyl]azo] benzenesulfonic acid, not less than 3 percent and not more than 8 percent.
</FP-1>
<FP-1>Monosodium salt of 4[[5-[(4-ethylphenyl) azo]-2,4-dihydroxyphenyl]-azo] benzenesulfonic acid, not less than 2 percent and not more than 8 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 84 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> D&amp;C Brown No. 1 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Brown No. 1 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2203" NODE="21:1.0.1.1.27.3.98.6" TYPE="SECTION">
<HEAD>§ 74.2203   FD&amp;C Green No. 3.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive FD&amp;C Green No. 3 shall conform in identity and specifications to the requirements of § 74.203(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive FD&amp;C Green No. 3 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Green No. 3 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 52144, Nov. 19, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2205" NODE="21:1.0.1.1.27.3.98.7" TYPE="SECTION">
<HEAD>§ 74.2205   D&amp;C Green No. 5.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Green No. 5 shall conform in identity and specifications to the requirements of § 74.1205 (a)(1) and (b)(2).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Green No. 5 may be safely used for coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Green No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 24285, June 4, 1982, as amended at 59 FR 40805, Aug. 10, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.2206" NODE="21:1.0.1.1.27.3.98.8" TYPE="SECTION">
<HEAD>§ 74.2206   D&amp;C Green No. 6.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Green No. 6 shall conform in identity and specifications to the requirements of § 74.1206 (a) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Green No. 6 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Green No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 14146, Apr. 4, 1982, as amended at 51 FR 9784, Mar. 21, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 74.2208" NODE="21:1.0.1.1.27.3.98.9" TYPE="SECTION">
<HEAD>§ 74.2208   D&amp;C Green No. 8.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Green No. 8 shall conform in identity and specifications to the requirements of § 74.1208(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Green No. 8 may be safely used for coloring externally applied cosmetics in amounts not exceeding 0.01 percent by weight of the finished cosmetic product.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Green No. 8 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2254" NODE="21:1.0.1.1.27.3.98.10" TYPE="SECTION">
<HEAD>§ 74.2254   D&amp;C Orange No. 4.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Orange No. 4 shall conform in identity and specifications to the requirements of § 74.1254 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Orange No. 4 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Orange No. 4 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 52396, Sept. 30, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 74.2255" NODE="21:1.0.1.1.27.3.98.11" TYPE="SECTION">
<HEAD>§ 74.2255   D&amp;C Orange No. 5.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Orange No. 5 shall conform in identity and specifications to the requirements of § 74.1255 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Orange No. 5 may be safely used for coloring mouthwashes and dentifrices that are ingested cosmetics in amounts consistent with current good manufacturing practice. D&amp;C Orange No. 5 may be safely used for coloring lipsticks and other cosmetics intended to be applied to the lips in amounts not exceeding 5.0 percent by weight of the finished cosmetic products. D&amp;C Orange No. 5 may be safely used for coloring externally applied cosmetics in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Orange No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 49635, Nov. 2, 1982, as amended at 49 FR 13342, Apr. 4, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 74.2260" NODE="21:1.0.1.1.27.3.98.12" TYPE="SECTION">
<HEAD>§ 74.2260   D&amp;C Orange No. 10.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Orange No. 10 shall conform in identity and specifications to the requirements of § 74.1260(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Orange No. 10 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Orange No. 11 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[46 FR 18954, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 74.2261" NODE="21:1.0.1.1.27.3.98.13" TYPE="SECTION">
<HEAD>§ 74.2261   D&amp;C Orange No. 11.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Orange No. 11 shall conform in identity and specifications to the requirements of § 74.1261(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Orange No. 11 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Orange No. 11 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[46 FR 18954, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 74.2304" NODE="21:1.0.1.1.27.3.98.14" TYPE="SECTION">
<HEAD>§ 74.2304   FD&amp;C Red No. 4.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive FD&amp;C Red No. 4 shall conform in identity and specifications to the requirements of § 74.1304(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> FD&amp;C Red No. 4 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Red No. 4 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2306" NODE="21:1.0.1.1.27.3.98.15" TYPE="SECTION">
<HEAD>§ 74.2306   D&amp;C Red No. 6.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 6 shall conform in identity and specifications to the requirements of § 74.1306 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 6 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 57688, Dec. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2307" NODE="21:1.0.1.1.27.3.98.16" TYPE="SECTION">
<HEAD>§ 74.2307   D&amp;C Red No. 7</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 7 shall conform in identity and specifications to the requirements of § 74.1307 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 7 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 7 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 57688, Dec. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2317" NODE="21:1.0.1.1.27.3.98.17" TYPE="SECTION">
<HEAD>§ 74.2317   D&amp;C Red No. 17.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 17 shall conform in identity and specifications to the requirements of § 74.1317(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 17 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 17 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2321" NODE="21:1.0.1.1.27.3.98.18" TYPE="SECTION">
<HEAD>§ 74.2321   D&amp;C Red No. 21.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 21 shall conform in identity and specifications to the requirements of § 74.1321(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 21 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 21 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 53846, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2322" NODE="21:1.0.1.1.27.3.98.19" TYPE="SECTION">
<HEAD>§ 74.2322   D&amp;C Red No. 22.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 22 shall conform in identity and specifications to the requirements of § 74.1322(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 22 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 22 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 53846, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2327" NODE="21:1.0.1.1.27.3.98.20" TYPE="SECTION">
<HEAD>§ 74.2327   D&amp;C Red No. 27.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 27 shall conform in identity and specifications to the requirements of § 74.1327 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 27 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 27 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42568, Sept. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2328" NODE="21:1.0.1.1.27.3.98.21" TYPE="SECTION">
<HEAD>§ 74.2328   D&amp;C Red No. 28.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 28 shall conform in identity and specifications to the requirements of § 74.1328 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 28 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 28 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 42568, Sept. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2330" NODE="21:1.0.1.1.27.3.98.22" TYPE="SECTION">
<HEAD>§ 74.2330   D&amp;C Red No. 30.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 30 shall conform in identity and specifications to the requirements of § 74.1330 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 30 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 30 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[47 FR 22511, May 25, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 74.2331" NODE="21:1.0.1.1.27.3.98.23" TYPE="SECTION">
<HEAD>§ 74.2331   D&amp;C Red No. 31.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 31 shall conform in identity and specifications to the requirements of § 74.1331(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 31 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 31 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2333" NODE="21:1.0.1.1.27.3.98.24" TYPE="SECTION">
<HEAD>§ 74.2333   D&amp;C Red No. 33.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 33 shall conform in identity and specifications to the requirements of § 74.1333(a) (1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 33 may be safely used for coloring cosmetic lip products in amounts not to exceed 3 percent total color by weight of the finished cosmetic products. D&amp;C Red No. 33 may be safely used for coloring mouthwashes (including breath fresheners), dentifrices, and externally applied cosmetics in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive and any mixtures prepared therefrom intended solely or in part for coloring purposes shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 33 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[53 FR 33120, Aug. 30, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 74.2334" NODE="21:1.0.1.1.27.3.98.25" TYPE="SECTION">
<HEAD>§ 74.2334   D&amp;C Red No. 34.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 34 shall conform in identity and specifications to the requirements of § 74.1334(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Red No. 34 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 34 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2336" NODE="21:1.0.1.1.27.3.98.26" TYPE="SECTION">
<HEAD>§ 74.2336   D&amp;C Red No. 36.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 36 shall conform in identity and specifications to the requirements of § 74.1336 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Red No. 36 may be safely used for coloring cosmetic lip products in amounts not to exceed 3 percent total color by weight of the finished cosmetic products. D&amp;C Red No. 36 may be safely used for coloring externally applied cosmetics in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling requirements.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 36 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[53 FR 29031, Aug. 2, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 74.2340" NODE="21:1.0.1.1.27.3.98.27" TYPE="SECTION">
<HEAD>§ 74.2340   FD&amp;C Red No. 40.</HEAD>
<P>(a) <I>Identity and specifications.</I> (1) The color additive FD&amp;C Red No. 40 shall conform in identity and specifications to the requirements of § 74.340(a)(1) and (b) of this chapter.
</P>
<P>(2) The listing of this color additive includes lakes prepared as described in §§ 82.51 and 82.1051 of this chapter, except that the color additive used is FD&amp;C Red No. 40 and the resultant lakes meet the specification and labeling requirements prescribed by § 82.51 or § 82.1051 of this chapter.
</P>
<P>(b) <I>Uses and restrictions.</I> FD&amp;C Red No. 40 may be safely used in coloring cosmetics generally, except that only FD&amp;C Red No. 40 and FD&amp;C Red No. 40 Aluminum Lake may be safely used in coloring cosmetics intended for use in the area of the eye. These uses are subject to the following restrictions:
</P>
<P>(1) The color additive may be used in amounts consistent with current good manufacturing practice.
</P>
<P>(2) The color additive shall not be exposed to oxidizing or reducing agents that may affect the integrity of the color additives or any other condition that may affect their integrity.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Red No. 40 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[42 FR 15654, Mar. 22, 1977, as amended at 59 FR 7636, Feb. 16, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.2602" NODE="21:1.0.1.1.27.3.98.28" TYPE="SECTION">
<HEAD>§ 74.2602   D&amp;C Violet No. 2.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Violet No. 2 shall conform in identity and specifications to the requirements of § 74.1602(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Violet No. 2 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Violet No. 2 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2602a" NODE="21:1.0.1.1.27.3.98.29" TYPE="SECTION">
<HEAD>§ 74.2602a   Ext. D&amp;C Violet No. 2.</HEAD>
<P>(a) <I>Identity.</I> The color additive Ext. D&amp;C Violet No. 2 is principally the monosodium salt of 2-[(9,10-dihydro-4-hydroxy -9,10-dioxo-1-anthracenyl) amino]-5-methyl-benzenesulfonic acid.
</P>
<P>(b) <I>Specifications.</I> Ext. D&amp;C Violet No. 2 shall conform to the following specifications and shall be free from impurities, other than those named, to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 18 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.4 percent.
</FP-1>
<FP-1>1-Hydroxy-9,10-anthracenedione, not more than 0.2 percent.
</FP-1>
<FP-1>1,4-Dihydroxy-9,10-anthracenedione, not more than 0.2 percent.
</FP-1>
<FP-1><I>p-</I> Toluidine, not more than 0.1 percent.
</FP-1>
<FP-1><I>p-</I> Toluidine sulfonic acids, sodium salts, not more than 0.2 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 1 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 20 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 80 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> The color additive Ext. D&amp;C Violet No. 2 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of Ext. D&amp;C Violet No. 2 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2705" NODE="21:1.0.1.1.27.3.98.30" TYPE="SECTION">
<HEAD>§ 74.2705   FD&amp;C Yellow No. 5.</HEAD>
<P>(a) <I>Identity.</I> The color additive FD&amp;C Yellow No. 5 is principally the trisodium salt of 4,5-dihydro-5-oxo-(1-4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1<I>H</I>-pyrazole-3-carboxylic acid (CAS Reg. No. 1934-21-0). To manufacture the additive, 4-aminobenzenesulfonic acid is diazotized using hydrochloric acid and sodium nitrite. The diazo compound is coupled with 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. The resulting dye is purified and isolated as the sodium salt.
</P>
<P>(b) <I>Specifications.</I> (1) FD&amp;C Yellow No. 5 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 13 percent.
</FP-1>
<FP-1>Water-insoluble matter, not more than 0.2 percent.
</FP-1>
<FP-1>4,4′-[4,5-Dihydro-5-oxo-4-[(4-sulfophenyl)hydrazono]-1<I>H</I>-pyrazol-1,3-diyl]bis[benzenesulfonic acid], trisodium salt, not more than 1 percent.
</FP-1>
<FP-1>4-[(4′,5-Disulfo[1,1′-biphenyl]-2-yl)hydrazono]-4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, tetrasodium salt, not more than 1 percent.
</FP-1>
<FP-1>Ethyl or methyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)hydrazono]-1<I>H</I>-pyrazole-3-carboxylate, disodium salt, not more than 1 percent.
</FP-1>
<FP-1>Sum of 4,5-dihydro-5-oxo-1-phenyl-4-[(4-sulfophenyl)azo]-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, and 4,5-dihydro-5-oxo-4-(phenylazo)-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, not more than 0.5 percent.
</FP-1>
<FP-1>4-Aminobenzenesulfonic acid, sodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>4,5-Dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylic acid, disodium salt, not more than 0.2 percent.
</FP-1>
<FP-1>Ethyl or methyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1<I>H</I>-pyrazole-3-carboxylate, sodium salt, not more than 0.1 percent.
</FP-1>
<FP-1>4,4′-(1-Triazene-1,3-diyl)bis[benzenesulfonic acid], disodium salt, not more than 0.05 percent.
</FP-1>
<FP-1>4-Aminoazobenzene, not more than 75 parts per billion.
</FP-1>
<FP-1>4-Aminobiphenyl, not more than 5 parts per billion.
</FP-1>
<FP-1>Aniline, not more than 100 parts per billion.
</FP-1>
<FP-1>Azobenzene, not more than 40 parts per billion.
</FP-1>
<FP-1>Benzidine, not more than 1 part per billion.
</FP-1>
<FP-1>1,3-Diphenyltriazene, not more than 40 parts per billion.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 87 percent.</FP-1></EXTRACT>
<P>(2) FD&amp;C Yellow No. 5 Aluminum Lake shall be prepared in accordance with the requirements of § 82.51 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) FD&amp;C Yellow No. 5 may be safely used for coloring cosmetics generally, including cosmetics intended for use in the area of the eye, in amounts consistent with current good manufacturing practice.
</P>
<P>(2) FD&amp;C Yellow No. 5 Aluminum Lake may be safely used for coloring cosmetics intended for use in the area of the eye, subject to the restrictions on use of color additives in § 70.5(b) and (c) of this chapter, in amounts consistent with current good manufacturing practice.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Yellow No. 5 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[50 FR 35782, Sept. 4, 1985, as amended at 51 FR 24524, July 7, 1986; 59 FR 60898, Nov. 29, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 74.2706" NODE="21:1.0.1.1.27.3.98.31" TYPE="SECTION">
<HEAD>§ 74.2706   FD&amp;C Yellow No. 6.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive FD&amp;C Yellow No. 6 shall conform in identity and specifications to the requirements of § 74.706 (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> FD&amp;C Yellow No. 6 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of FD&amp;C Yellow No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[51 FR 41782, Nov. 19, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 74.2707" NODE="21:1.0.1.1.27.3.98.32" TYPE="SECTION">
<HEAD>§ 74.2707   D&amp;C Yellow No. 7.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Yellow No. 7 shall conform in identity and specifications to the requirements of § 74.1707(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Yellow No. 7 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Yellow No. 7 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2707a" NODE="21:1.0.1.1.27.3.98.33" TYPE="SECTION">
<HEAD>§ 74.2707a   Ext. D&amp;C Yellow No. 7.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive Ext. D&amp;C Yellow No. 7 shall conform in identity and specifications to the requirements of § 74.1707a (a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> Ext. D&amp;C Yellow No. 7 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of Ext. D&amp;C Yellow No. 7 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2708" NODE="21:1.0.1.1.27.3.98.34" TYPE="SECTION">
<HEAD>§ 74.2708   D&amp;C Yellow No. 8.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Yellow No. 8 shall conform in identity and specifications to the requirements of § 74.1708(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Yellow No. 8 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Yellow No. 8 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 74.2710" NODE="21:1.0.1.1.27.3.98.35" TYPE="SECTION">
<HEAD>§ 74.2710   D&amp;C Yellow No. 10.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Yellow No. 10 shall conform in identity and specifications to the requirements of § 74.1710(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> The color additive D&amp;C Yellow No. 10 may be safely used for coloring cosmetics generally in amounts consistent with current good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Yellow No. 10 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 39220, Aug. 30, 1983, as amended at 49 FR 8432, Mar. 7, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 74.2711" NODE="21:1.0.1.1.27.3.98.36" TYPE="SECTION">
<HEAD>§ 74.2711   D&amp;C Yellow No. 11.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Yellow No. 11 shall conform in identity and specifications to the requirements of § 74.1711(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> D&amp;C Yellow No. 11 may be safely used for coloring externally applied cosmetics in amounts consistent with good manufacturing practice.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Yellow No. 11 shall be certified in accordance with regulations in part 80 of this chapter.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.27.4" TYPE="SUBPART">
<HEAD>Subpart D—Medical Devices</HEAD>


<DIV8 N="§ 74.3045" NODE="21:1.0.1.1.27.4.98.1" TYPE="SECTION">
<HEAD>§ 74.3045   [Phthalocyaninato(2-)] copper.</HEAD>
<P>(a) <I>Identity.</I> The color additive is [phthalocyaninato(2-)] copper (CAS Reg. No. 147-14-8) having the structure shown in Colour Index No. 74160.
</P>
<P>(b) <I>Specifications.</I> The color additive [phthalocyaninato(2-)] copper shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter 135 °C (275 °F), not more than 0.3 percent.
</FP-1>
<FP-1>Salt content (as NaC1), not more than 0.3 percent.
</FP-1>
<FP-1>Alcohol soluble matter, not more than 0.5 percent.
</FP-1>
<FP-1>Organic chlorine, not more than 0.5 percent.
</FP-1>
<FP-1>Aromatic amines, not more than 0.05 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 40 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 98.5 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> (1) The color additive [phthalocyaninato(2-)] copper may be safely used to color polypropylene sutures, polybutester (the generic designation for the suture fabricated from 1,4-benzenedicarboxylic acid, polymer with 1,4-butanediol and <I>alpha</I>-hydro-<I>omega</I>-hydroxypoly(oxy-1,4-butanediyl), CAS Reg. No. 37282-12-5) nonabsorbable sutures for use in general and ophthalmic surgery, polybutylene terephthalate nonabsorbable monofilament sutures for general and ophthalmic surgery, nonabsorbable sutures made from poly(vinylidene fluoride) and poly(vinylidene fluoride-co-hexafluoropropylene) for general and ophthalmic surgery, polymethylmethacrylate monofilament used as supporting haptics for intraocular lenses, and polymers used in orientation marks for intraocular lenses, subject to the following restrictions:
</P>
<P>(i) The quantity of the color additive does not exceed 0.5 percent by weight of the suture, haptic material, or orientation mark.
</P>
<P>(ii) The dyed suture shall conform in all respects to the requirements of the U.S. Pharmacopeia.
</P>
<P>(2) The color additive [phthalocyaninato(2-)] copper may be safely used for coloring contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(3) Authorization for these uses shall not be construed as waiving any of the requirements of section 510(k), 515, or 520(g) the Federal Food, Drug, and Cosmetic Act with respect to the medical device in which [phthalocyaninato(2-)] copper is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of [phthalocyaninato (2-)] copper shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 34947, Aug. 2, 1983, as amended at 50 FR 16228, Apr. 25, 1985; 51 FR 22929, June 24, 1986; 51 FR 28930, Aug. 13, 1986; 51 FR 39371, Oct. 28, 1986; 52 FR 15945, May 1, 1987; 55 FR 19620, May 10, 1990; 64 FR 23186, Apr. 30, 1999; 81 FR 75692, Nov. 1, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 74.3054" NODE="21:1.0.1.1.27.4.98.2" TYPE="SECTION">
<HEAD>§ 74.3054   D&amp;C Black No. 4.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Black No. 4 is a high-purity carbon black prepared by the oil furnace process. It is manufactured by the combustion of aromatic petroleum oil feedstock and consists essentially of pure carbon, formed as aggregated fine particles with a surface area range of 50 to 260 meters (m)
<SU>2</SU>/gram.
</P>
<P>(b) <I>Specifications.</I> D&amp;C Black No. 4 must conform to the following specifications and must be free from impurities other than those named to the extent that such other impurities may be avoided by good manufacturing practice:
</P>
<P>(1) Surface area by nitrogen BET (Brunauer, Emmett, Teller) method, 50 to 260 m
<SU>2</SU>/gram.
</P>
<P>(2) Weight loss on heating at 950 °C for 7 minutes (predried for 1 hour at 125 °C), not more than 2 percent.
</P>
<P>(3) Ash content, not more than 0.15 percent.
</P>
<P>(4) Arsenic (total), not more than 3 milligrams per kilogram (mg/kg) (3 parts per million).
</P>
<P>(5) Lead (total), not more than 10 mg/kg (10 parts per million).
</P>
<P>(6) Mercury (total), not more than 1 mg/kg (1 part per million).
</P>
<P>(7) Total sulfur, not more than 0.65 percent.
</P>
<P>(8) Total polycyclic aromatic hydrocarbons (PAHs), not more than 0.5 mg/kg (500 parts per billion).
</P>
<P>(9) Benzo[<I>a</I>]pyrene, not more than 0.005 mg/kg (5 parts per billion).
</P>
<P>(10) Dibenz[<I>a,h</I>]anthracene, not more than 0.005 mg/kg (5 parts per billion).
</P>
<P>(11) Total color (as carbon), not less than 95 percent.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) D&amp;C Black No. 4 may be safely used at a level not to exceed 1.0 percent by weight of the suture material for coloring ultra-high molecular weight polyethylene non-absorbable sutures for general surgical use.
</P>
<P>(2) Authorization and compliance with this use must not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the ultra-high molecular weight polyethylene surgical sutures in which D&amp;C Black No. 4 is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive must conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Black No. 4 must be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[83 FR 26359, June 7, 2018]


</CITA>
</DIV8>


<DIV8 N="§ 74.3102" NODE="21:1.0.1.1.27.4.98.3" TYPE="SECTION">
<HEAD>§ 74.3102   FD&amp;C Blue No. 2.</HEAD>
<P>(a) <I>Identity.</I> The color additive FD&amp;C Blue No. 2 shall conform in identity to the requirements of § 74.102(a)(1).
</P>
<P>(b) <I>Specifications.</I> (1) The color additive FD&amp;C Blue No. 2 for use in coloring surgical sutures shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by current good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Sum of volatile matter at 135 °C (275 °F) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>Water insoluble matter, not more than 0.4 percent.
</FP-1>
<FP-1>Isatin-5-sulfonic acid, not more than 0.4 percent.
</FP-1>
<FP-1>Isomeric colors, not more than 18 percent.
</FP-1>
<FP-1>Lower sulfonated subsidiary colors, not more than 5 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Total color, not less than 85 percent.</FP-1></EXTRACT>
<P>(2) The color additive FD&amp;C Blue No. 2-Aluminum Lake on alumina for use in bone cement shall be prepared in accordance with the requirements of § 82.51 of this chapter.
</P>
<P>(c) <I>Uses and restrictions.</I> (1) The color additive FD&amp;C Blue No. 2 may be safely used for coloring nylon (the copolymer of adipic acid and hexamethylene diamine) surgical sutures for use in general surgery subject to the following restrictions:
</P>
<P>(i) The quantity of color additive does not exceed 1 percent by weight of the suture;
</P>
<P>(ii) The dyed suture shall conform in all respects to the requirements of the United States Pharmacopeia XX (1980); and
</P>
<P>(iii) When the sutures are used for the purposes specified in their labeling, the color additive does not migrate to the surrounding tissues.
</P>
<P>(2) The color additive FD&amp;C Blue No. 2-Aluminum Lake on alumina may be safely used for coloring bone cement at a level not to exceed 0.1 percent by weight of the bone cement.
</P>
<P>(3) Authorization and compliance with these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the medical device in which the color additive FD&amp;C Blue No. 2 and the color additive FD&amp;C Blue No. 2-Aluminum Lake on alumina are used.
</P>
<P>(d) <I>Labeling.</I> The labels of the color additive FD&amp;C Blue No. 2 and the color additive FD&amp;C Blue No. 2-Aluminum Lake on alumina shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of FD&amp;C Blue No. 2 and its lake shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[64 FR 48290, Sept. 3, 1999]


</CITA>
</DIV8>


<DIV8 N="§ 74.3106" NODE="21:1.0.1.1.27.4.98.4" TYPE="SECTION">
<HEAD>§ 74.3106   D&amp;C Blue No. 6.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Blue No. 6 is principally [Δ2,2′-biindoline]-3,3′ dione (CAS Reg. No. 482-89-3).
</P>
<P>(b) <I>Specifications.</I> D&amp;C Blue No. 6 shall conform to the following specifications and shall be free from impurities other than those named to the extent that such impurities may be avoided by good manufacturing practice:
</P>
<EXTRACT>
<FP-1>Volatile matter at 135 °C (275 °F), not more than 3 percent.
</FP-1>
<FP-1>Matter insoluble in <I>N,N-</I> dimethylformamide, not more than 1 percent.
</FP-1>
<FP-1>Isatin, not more than 0.3 percent.
</FP-1>
<FP-1>Anthranilic acid, not more than 0.3 percent.
</FP-1>
<FP-1>Indirubin, not more than 1 percent.
</FP-1>
<FP-1>Lead (as Pb), not more than 10 parts per million.
</FP-1>
<FP-1>Arsenic (as As), not more than 3 parts per million.
</FP-1>
<FP-1>Mercury (as Hg), not more than 1 part per million.
</FP-1>
<FP-1>Total color, not less than 95 percent.</FP-1></EXTRACT>
<P>(c) <I>Uses and restrictions.</I> (1) D&amp;C Blue No. 6 may be safely used at a level—
</P>
<P>(i) Not to exceed 0.2 percent by weight of the suture material for coloring polyethylene terephthalate surgical sutures for general surgical use;
</P>
<P>(ii) Not to exceed 0.25 percent by weight of the suture material for coloring plain or chromic collagen absorbable sutures for general surgical use;
</P>
<P>(iii) Not to exceed 0.5 percent by weight of the suture material for coloring plain or chromic collagen absorbable sutures for ophthalmic surgical use;
</P>
<P>(iv) Not to exceed 0.5 percent by weight of the suture material for coloring polypropylene surgical sutures for general surgical use; and
</P>
<P>(v) Not to exceed 0.5 percent by weight of the suture material for coloring polydioxanone synthetic absorbable sutures for ophthalmic and general surgical use.
</P>
<P>(2) Authorization for these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the medical device in which the color additive is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Blue No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[49 FR 29956, July 25, 1984; 49 FR 34447, Aug. 31, 1984, as amended at 50 FR 30698, July 29, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 74.3206" NODE="21:1.0.1.1.27.4.98.5" TYPE="SECTION">
<HEAD>§ 74.3206   D&amp;C Green No. 6.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Green No. 6 shall conform in identity to the requirements of § 74.1206(a).
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Green No. 6 for use in medical devices shall conform to the specifications of § 74.1206(b).
</P>
<P>(c) <I>Uses and restrictions.</I> (1) The color additive D&amp;C Green No. 6 may be safely used at a level
</P>
<P>(i) Not to exceed 0.03 percent by weight of the lens material for coloring contact lenses;
</P>
<P>(ii) Not to exceed 0.75 percent by weight of the suture material for coloring polyethylene terephthalate surgical sutures, including sutures for ophthalmic use;
</P>
<P>(iii) Not to exceed 0.1 percent by weight of the suture material for coloring polyglycolic acid surgical sutures with diameter greater than U.S.P. size 8-0, including sutures for ophthalmic use;
</P>
<P>(iv) Not to exceed 0.5 percent by weight of the suture material for coloring polyglycolic acid surgical sutures with diameter not greater than U.S.P. size 8-0, including sutures for ophthalmic use;
</P>
<P>(v) Not to exceed 0.21 percent by weight of the suture material for coloring poly(glycolic acid-<I>co</I>-trimethylene carbonate) sutures (also referred to as 1,4-dioxan-2,5-dione polymer with 1,3-dioxan-2-one) for general surgical use; and
</P>
<P>(vi) Not to exceed 0.10 percent by weight of the haptic material for coloring polymethylmethacrylate support haptics of intraocular lenses.
</P>
<P>(2) Authorization for these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the medical device in which D&amp;C Green No. 6 is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Green No. 6 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[48 FR 13022, Mar. 29, 1983, as amended at 51 FR 9784, Mar. 21, 1986; 51 FR 37909, Oct. 27, 1986; 58 FR 21542, Apr. 22, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 74.3230" NODE="21:1.0.1.1.27.4.98.6" TYPE="SECTION">
<HEAD>§ 74.3230   D&amp;C Red No. 17.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Red No. 17 shall conform in identity and specifications to the requirements of § 74.1317(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The substance listed in paragraph (a) of this section may be used as a color additive in contact lens in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of section 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Red No. 17 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[55 FR 22898, June 5, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 74.3602" NODE="21:1.0.1.1.27.4.98.7" TYPE="SECTION">
<HEAD>§ 74.3602   D&amp;C Violet No. 2.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Violet No. 2 shall conform in identity and specifications to the requirements of § 74.1602(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) The color additive, D&amp;C Violet No. 2, may be safely used for coloring contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) D&amp;C Violet No. 2 may be safely used for coloring sutures for use in surgery subject to the following conditions:
</P>
<P>(i) At a level not to exceed 0.2 percent by weight of the suture material for coloring copolymers of 90 percent glycolide and 10 percent L-lactide synthetic absorbable sutures for use in general and ophthalmic surgery; and
</P>
<P>(ii) At a level not to exceed 0.3 percent by weight of the suture material for coloring polydioxanone synthetic absorbable sutures for use in general and ophthalmic surgery.
</P>
<P>(iii) At a level not to exceed 0.25 percent by weight of the suture material for coloring poliglecaprone 25 (ε-caprolactone/glycolide copolymer) synthetic absorbable sutures for use in general surgery.
</P>
<P>(iv) At a level not to exceed 0.1 percent by weight of the suture material for coloring poly(ε-caprolactone) absorbable sutures for use in general surgery.
</P>
<P>(v) At a level not to exceed 0.2 percent by weight of the suture material for coloring glycolide/dioxanone/trimethylene carbonate tripolymer absorbable sutures for use in general surgery.
</P>
<P>(vi) At a level not to exceed 0.2 percent by weight of the suture material for coloring absorbable sutures prepared from homopolymers of glycolide for use in general surgery.
</P>
<P>(3) The color additive, D&amp;C Violet No. 2, may be safely used for coloring polymethylmethacrylate intraocular lens haptics at a level not to exceed 0.2 percent by weight of the haptic material.
</P>
<P>(4) The color additive, D&amp;C Violet No. 2, may be safely used for coloring absorbable meniscal tacks made from poly (L-lactic acid) at a level not to exceed 0.15 percent by weight of the tack material.
</P>
<P>(5) Authorization for these uses shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the medical devices in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Violet No. 2 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[52 FR 19722, May 27, 1987, as amended at 55 FR 18868, May 7, 1990; 58 FR 60109, Nov. 15, 1993; 59 FR 11720, Mar. 14, 1994; 63 FR 20098, Apr. 23, 1998; 64 FR 32805, June 18, 1999; 65 FR 46344, July 28, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 74.3708" NODE="21:1.0.1.1.27.4.98.8" TYPE="SECTION">
<HEAD>§ 74.3708   D&amp;C Yellow No. 8.</HEAD>
<P>(a) <I>Identity and specifications.</I> The color additive D&amp;C Yellow No. 8 shall conform in identity and specifications to the requirements of § 74.1708(a)(1) and (b).
</P>
<P>(b) <I>Uses and restrictions.</I> (1) D&amp;C Yellow No. 8 may be safely used for coloring contact lens solution for coloring disposable daily-wear hydrogel-based soft (hydrophilic) contact lenses at a level not to exceed 0.044 percent in the contact lens solution. Following excitation by ultraviolet light, the colored contact lenses fluoresce a yellow-green color. The contact lens solution colored with D&amp;C Yellow No. 8 is distributed by prescription only and used in accordance with the supplied directions for use. Contact lens solutions containing D&amp;C Yellow No. 8 are intended for use only for coloring contact lenses that are worn for infrequent, celebratory occasions, and not for regular or daily use.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens solution in which the color additive is used.
</P>
<P>(c) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(d) <I>Certification.</I> All batches of D&amp;C Yellow No. 8 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[83 FR 48375, Sept. 25, 2018]


</CITA>
</DIV8>


<DIV8 N="§ 74.3710" NODE="21:1.0.1.1.27.4.98.9" TYPE="SECTION">
<HEAD>§ 74.3710   D&amp;C Yellow No. 10.</HEAD>
<P>(a) <I>Identity.</I> The color additive D&amp;C Yellow No. 10 shall conform to the identity requirements of § 74.1710(a).
</P>
<P>(b) <I>Specifications.</I> The color additive D&amp;C Yellow No. 10 for use in contact lenses shall conform to the specifications of § 74.1710(b).
</P>
<P>(c) <I>Uses and restrictions.</I> (1) The color additive D&amp;C Yellow No. 10 may be used for coloring contact lenses in amounts not to exceed the minimum reasonably required to accomplish the intended coloring effect.
</P>
<P>(2) Authorization for this use shall not be construed as waiving any of the requirements of sections 510(k), 515, and 520(g) of the Federal Food, Drug, and Cosmetic Act with respect to the contact lens in which the color additive is used.
</P>
<P>(d) <I>Labeling.</I> The label of the color additive shall conform to the requirements of § 70.25 of this chapter.
</P>
<P>(e) <I>Certification.</I> All batches of D&amp;C Yellow No. 10 shall be certified in accordance with regulations in part 80 of this chapter.
</P>
<CITA TYPE="N">[52 FR 28690, Aug. 3, 1987]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="80" NODE="21:1.0.1.1.28" TYPE="PART">
<HEAD>PART 80—COLOR ADDITIVE CERTIFICATION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15662, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.28.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 80.10" NODE="21:1.0.1.1.28.1.98.1" TYPE="SECTION">
<HEAD>§ 80.10   Fees for certification services.</HEAD>
<P>(a) <I>Fees for straight colors including lakes.</I> The fee for the services provided by the regulations in this part in the case of each request for certification submitted in accordance with § 80.21(j)(1) and (2) shall be $0.45 per pound of the batch covered by such requests, but no such fee shall be less than $288.




</P>
<P>(b) <I>Fees for repacks of certified color additives and color additive mixtures.</I> The fees for the services provided under the regulations in this part in the case of each request for certification submitted in accordance with § 80.21(j)(3) and (4) shall be:
</P>
<P>(1) 100 pounds or less—$45.
</P>
<P>(2) Over 100 pounds but not over 1,000 pounds—$45 plus $0.08 for each pound over 100 pounds.
</P>
<P>(3) Over 1,000 pounds—$114 plus $0.03 for each pound over 1,000 pounds.
</P>
<P>(c) <I>Advance deposits.</I> Any person regularly requesting certification services may deposit funds in advance of requests as prepayment of fees required by this section.
</P>
<P>(d) <I>Method of payment.</I> All deposits and fees required by this section shall be paid by money order, bank draft, or certified check, drawn to the order of the Food and Drug Administration, collectible at par at Washington, DC. All such deposits and fees shall be forwarded to the Center for Food Safety and Applied Nutrition (HFS-100), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, whereupon after making appropriate records thereof, they will be transmitted to the Treasurer of the United States for deposit to the special account “Salaries and Expenses, Certification, Inspection, and Other Services, Food and Drug Administration.”
</P>
<P>(e) <I>Refunds from advance deposits.</I> Whenever in the judgment of the Commissioner the ratio between fees collected (which are based upon experience and the best estimate of costs and the best estimate of earnings) and the costs of providing the service during an elapsed period of time, in the light of all circumstances and contingencies, warrants a refund from the fund collected during such period, he shall make ratable refunds to those persons to whom the services were rendered and charged, except that no refund shall be made where the computed ratable amount for the elapsed period is less than $5.00.
</P>
<CITA TYPE="N">[42 FR 15662, Mar. 22, 1977, as amended at 47 FR 24692, June 8, 1982; 54 FR 24890, June 12, 1989; 59 FR 60899, Nov. 29, 1994; 61 FR 3572, Feb. 1, 1996; 61 FR 14479, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 70 FR 15756, Mar. 29, 2005; 71 FR 70875, Dec. 7, 2006; 81 FR 49895, July 29, 2016; 89 FR 88641, Nov. 8, 2024]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.28.2" TYPE="SUBPART">
<HEAD>Subpart B—Certification Procedures</HEAD>


<DIV8 N="§ 80.21" NODE="21:1.0.1.1.28.2.98.1" TYPE="SECTION">
<HEAD>§ 80.21   Request for certification.</HEAD>
<P>A request for certification of a batch of color additive shall:
</P>
<P>(a) Be addressed to the Commissioner of Food and Drugs.
</P>
<P>(b) Be prepared in the manner set forth in paragraph (j) of this section.
</P>
<P>(c) Be submitted in duplicate.
</P>
<P>(d) Be signed by a responsible officer of the person requesting certification of the batch. In the case of a foreign manufacturer, the request for certification must be signed by a responsible officer of such firm, and, by his agent who resides in the United States.
</P>
<P>(e) Show the name and post office address of the actual manufacturer in case such manufacturer is not the person requesting certification of the batch.
</P>
<P>(f) Be accompanied by the fee prescribed in § 80.10 unless the person has established with the Food and Drug Administration an advanced deposit to be used for prepayment of such fees. In no case shall the Commissioner consider a request for certification of a batch of color additive if the fee accompanying such request is less than that required by § 80.10 or if such fee exceeds the amount held in the advance deposit account of the manufacturer submitting such request for certification.
</P>
<P>(g) Be accompanied by the sample prescribed in § 80.22 consisting of:
</P>
<P>(1) Four ounces in the case of straight colors and lakes.
</P>
<P>(2) Two ounces in the case of repacks and mixtures.
</P>
<FP>A sample accompanying a request for certification must be submitted under separate cover and should be addressed to the Color Certification Branch.
</FP>
<P>(h) The name of a color additive shall be given in the following manner:
</P>
<P>(1) The name of a straight color shall be the name of the color as listed in parts 74 and 81 of this chapter.
</P>
<P>(2) The name of a lake shall be the name derived in the manner described in part 82 of this chapter.
</P>
<P>(3) The name of a mixture shall be the name given to such mixture by the person requesting certification.
</P>
<P>(4) The name of a repack shall be the name described in paragraph (h)(1), (2), or (3) of this section, whichever is applicable.
</P>
<P>(i) The information and samples enumerated in paragraphs (a) to (h), inclusive, of this section are the minimum required. Additional information and samples shall be submitted at the request of the Food and Drug Administration when such additional information and samples are necessary to determine compliance with the requirements of § 80.31 for the issuance of a certificate.
</P>
<P>(j) The form for submission of the application shall be one of the following, depending upon whether the color additive is a straight color, a lake, a repack of a previously certified color additive, or a color additive mixture.
</P>
<P>(1) <I>Request for certification of a batch of straight color additive.</I>
</P>
<EXTRACT>
<FRP>Date ________
</FRP>
<FP>Office of Cosmetics and Colors (HFS-100),
</FP>
<FP>Center for Food Safety and Applied Nutrition,
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr., 
</FP>
<FP>College Park, MD 20740
</FP>
<P>In accordance with the regulations promulgated under the Federal Food, Drug, and Cosmetic Act, we hereby make application for the certification of a batch of straight color additive.
</P>
<FP-DASH>Name of color
</FP-DASH>
<FRP>(As listed in 21 CFR part 74)
</FRP>
<FP-DASH>Batch number
</FP-DASH>
<FRP>(Manufacturer's number)
</FRP>
<FP>Batch weighs ____ pounds
</FP>
<FP>Batch manufactured by ____________ at __________________ (Name and address of actual manufacturer)
</FP>
<FP-DASH>How stored pending certification
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-2>(State conditions of storage, with kind and size of containers, location, etc.)
</FP-2>
<FP-DASH>Certification requested of this color for use in
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<P2>  (State proposed uses)
</P2>
<FP>Required fee, $____ (drawn to the order of Food and Drug Administration).
</FP>
<P>The accompanying sample was taken after the batch was mixed in accordance with 21 CFR 80.22 and is accurately representative thereof.
</P>
<FRP>(Signed) ____________________
</FRP>
<FRP>By ____________________
</FRP>
<FRP>____________________
</FRP>
<FRP>(Title)  </FRP></EXTRACT>
<P>(2) <I>Request for certification of a batch of color additive lake.</I>
</P>
<EXTRACT>
<FRP>Date ________
</FRP>
<FP>Office of Cosmetics and Colors (HFS-100),
</FP>
<FP>Center for Food Safety and Applied Nutrition,
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr., 
</FP>
<FP>College Park, MD 20740
</FP>
<P>In accordance with the regulations promulgated under the Federal Food, Drug, and Cosmetic Act, we hereby make application for the certification of a batch of color additive lake.
</P>
<FP-DASH>Name of color 
</FP-DASH>
<FP-DASH>Batch number
</FP-DASH>
<FRP>(Manufacturer's number)
</FRP>
<FP>Batch weighs ____ pounds
</FP>
<FP-DASH>Name of color used
</FP-DASH>
<FP>Quantity ____ pounds
</FP>
<FP-DASH>Lot number
</FP-DASH>
<FRP>(When certification of the lake
</FRP>
<FRP>for use in foods is requested) 
</FRP>
<FP-DASH>Precipitant used
</FP-DASH>
<FP-DASH>Substratum used
</FP-DASH>
<FP>Quantity ____ pounds
</FP>
<FP>Batch manufactured by __________ at ______________ (Name and address of actual manufacturer)
</FP>
<FP-DASH>How stored pending certification
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-2>(State conditions of storage, with kind and size of containers, location, etc.)
</FP-2>
<FP-DASH>Certification requested of this color for use in
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<P2>  (State proposed uses)
</P2>
<FP-1>Required fee, $____ (drawn to the order of Food and Drug Administration).
</FP-1>
<P>The accompanying sample was taken after the batch was mixed in accordance with 21 CFR 80.22 and is accurately representative thereof.
</P>
<FRP>(Signed) ____________________
</FRP>
<FRP>By ____________________
</FRP>
<FRP>____________________
</FRP>
<FRP>(Title)  </FRP></EXTRACT>
<P>(3) <I>Request for certification of a repack of a batch of certified color additive.</I>
</P>
<EXTRACT>
<FRP>Date __________
</FRP>
<FP>Office of Cosmetics and Colors (HFS-100),
</FP>
<FP>Center for Food Safety and Applied Nutrition,
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr., 
</FP>
<FP>College Park, MD 20740
</FP>
<P>In accordance with the regulations promulgated under the Federal Food, Drug, and Cosmetic Act, we hereby make application for the certification of a batch of color additive repack.
</P>
<FP-DASH>Name of color
</FP-DASH>
<FP-2>(As listed in regulations and as certified; or repacker's name, if a mixture)
</FP-2>
<FP-DASH>Original lot number
</FP-DASH>
<FP-DASH>Certified color content
</FP-DASH>
<FP-DASH>This color obtained from
</FP-DASH>
<FP-DASH>Batch number
</FP-DASH>
<FP>Batch weighs ____ pounds
</FP>
<FP-DASH>How stored pending certification
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-2>(State conditions of storage, with kind and size of containers, location, etc.)
</FP-2>
<FP-DASH>Certification requested for use in
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<P2>  (State proposed uses)
</P2>
<FP-1>Required fee, $____ (drawn to the order of Food and Drug Administration).
</FP-1>
<P>The accompanying sample was taken after the batch was mixed in accordance with 21 CFR 80.22 and is accurately representative thereof.
</P>
<FRP>(Signed) __________________
</FRP>
<FRP>By ____________________
</FRP>
<FRP>____________________
</FRP>
<FRP>(Title)  </FRP></EXTRACT>
<P>(4) <I>Request for certification of a batch of color additive mixture.</I>
</P>
<EXTRACT>
<FRP>Date __________
</FRP>
<FP>Office of Cosmetics and Colors (HFS-100),
</FP>
<FP>Center for Food Safety and Applied Nutrition,
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr., 
</FP>
<FP>College Park, MD 20740
</FP>
<P>In accordance with the regulations promulgated under the Federal Food, Drug, and Cosmetic Act, we hereby make application for the certification of a batch of color additive mixture.
</P>
<FP-DASH>Name of mixture
</FP-DASH>
<FRP>(Manufacturer's trade name)
</FRP>
<FP-DASH>Batch number
</FP-DASH>
<FRP>(Manufacturer's number)
</FRP>
<FP>Weight of batch ____ pounds
</FP>
<FP>Volume of batch ____ (If liquid) gallons
</FP>
<FP-DASH>Batch manufactured by
</FP-DASH>
<FP>Constituents of the mixture:
</FP>
<FP-2>1. Color(s). (List separately each color and each lot number.)
</FP-2>
<P1><I>Name of color</I>
</P1>
<P2>as certified     Lot number
</P2>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<P1><I>Quantity used</I>
</P1>
<P2>(<I>in pounds</I>)    <I>Obtained from</I>
</P2>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-2>2. List of diluents. (List separately each diluent.)
</FP-2>
<HD2>Name of diluent
</HD2>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<HD2>Quantity used
</HD2>
<FRP>By volume 
</FRP>
<FRP>By weight      (<I>if liquid</I>) 
</FRP>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-DASH>Batch mixed as follows
</FP-DASH>
<FRP>(Describe in detail)
</FRP>
<FP-DASH>How stored pending certification 
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-2>(State conditions of storage, with kind and size of containers, location, etc.)
</FP-2>
<FP-DASH>Certification requested for use in
</FP-DASH>
<FP-DASH>
</FP-DASH>
<FP-DASH>
</FP-DASH>
<P2>  (State proposed uses)
</P2>
<FP-1>Required fee, $____ (drawn to the order of Food and Drug Administration).
</FP-1>
<P>The accompanying sample was taken after the batch was mixed in accordance with 21 CFR 80.22 and is accurately representative thereof.
</P>
<FRP>(Signed) ____________________
</FRP>
<FRP>By __________________
</FRP>
<FRP>____________________
</FRP>
<FRP>(Title)  </FRP></EXTRACT>
<CITA TYPE="N">[42 FR 15662, Mar. 22, 1977; 44 FR 17658, Mar. 23, 1979; 44 FR 22053, Apr. 13, 1979, as amended at 54 FR 24890, June 12, 1989; 61 FR 14479, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 81 FR 49895, July 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 80.22" NODE="21:1.0.1.1.28.2.98.2" TYPE="SECTION">
<HEAD>§ 80.22   Samples to accompany requests for certification.</HEAD>
<P>A sample of a batch of color additive which is to accompany a request for certification shall:
</P>
<P>(a) Be taken only after such batch has been so thoroughly mixed as to be of uniform composition throughout.
</P>
<P>(b) Held under the control of the person requesting certification until certified.
</P>
<P>(c) Be labeled to show:
</P>
<P>(1) The name of the color additive.
</P>
<P>(2) The manufacturer's batch number.
</P>
<P>(3) The quantity of such batch.
</P>
<P>(4) The name and post-office address of the person requesting certification of such batch.
</P>
<P>(5) Be accompanied by any label or labeling intended to be used.


</P>
</DIV8>


<DIV8 N="§ 80.31" NODE="21:1.0.1.1.28.2.98.3" TYPE="SECTION">
<HEAD>§ 80.31   Certification.</HEAD>
<P>(a) If the Commissioner determines, after such investigations as he considers to be necessary, that:
</P>
<P>(1) A request submitted in accordance with § 80.21 appears to contain no untrue statement of a material fact;
</P>
<P>(2) Such color additive conforms to the specifications and any other conditions set forth therefor in parts 81 and 82 of this chapter.
</P>
<P>(3) The batch covered by such request otherwise appears to comply with the regulations in this chapter, the Commissioner shall issue to the person who submitted such request a certificate showing the lot number assigned to such batch and that such batch, subject to the terms, conditions, and restrictions prescribed by part 74, 81, and 82 of this chapter, is a certified batch.
</P>
<P>(b) If the Commissioner determines, after such investigation as he considers to be necessary, that a request submitted in accordance with § 80.21, or the batch of color additive covered by such request, does not comply with the requirements prescribed by paragraph (a) of this section for the issuance of a certificate, the Commissioner shall refuse to certify such batch and shall give notice thereof to the person who submitted such request, stating his reasons for refusal. Any person who contests such refusal shall have an opportunity for a regulatory hearing before the Food and Drug Administration pursuant to part 16 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 80.32" NODE="21:1.0.1.1.28.2.98.4" TYPE="SECTION">
<HEAD>§ 80.32   Limitations of certificates.</HEAD>
<P>(a) If a certificate is obtained through fraud or misrepresentation of a material fact, such certificate shall not be effective, and a color additive from the batch on which such certificate was issued shall be considered to be from a batch that has not been certified in accordance with the regulations in this part. Whenever, the Commissioner learns that any certificate has been obtained through fraud or material misrepresentation, he shall notify the holder of the certificate that it is of no effect.
</P>
<P>(b) If between the time a sample of color additive accompanying a request for certification is taken and the time a certificate covering the batch of such color additive is received by the person to whom it is issued, any such color additive becomes changed in composition, such certificates shall not be effective with respect to such changed color additive and such changed color additive shall be considered to be from a batch that has not been certified in accordance with the regulations in this part.
</P>
<P>(c) If at any time after a certificate is received by the person to whom it is issued any color additive from the batch covered by such certificate becomes changed in composition, such certificate shall expire with respect to such changed color additive. After such expiration, such color additive shall be considered to be from a batch that has not been certified in accordance with this part; except that such color additive shall not be so considered when used for coloring a food, drug, or cosmetic, or for the purpose of certifying a batch of a mixture in which such color additive was used as an ingredient, or for use in preparing a batch of a mixture for which exemption from certification has been authorized, if such change resulted solely from such use.
</P>
<P>(d) A certificate shall expire with respect to any color additive covered thereby if the package in which such color additive was closed for shipment or delivery is opened. After such expiration such color additive shall be considered to be from a batch that has not been certified, except that such color additive shall not be so considered when the package is opened;
</P>
<P>(1) and such color additive is used, subject to the restrictions prescribed by paragraphs (f), (g), and (h) of this section, in coloring a food, drug, or cosmetic;
</P>
<P>(2) for the purpose of certifying a batch made by repacking such color;
</P>
<P>(3) for the purpose of certifying a batch of a mixture in which such color is used as an ingredient; or
</P>
<P>(4) for the purpose of preparing a batch of a mixture for which exemption from certification has been authorized; or
</P>
<P>(5) when the package is reopened solely for repackaging by the person to whom such certificate was issued.
</P>
<P>(e) A certificate shall not be effective with respect to a package of color additive and such color additive shall be considered to be from a batch that has not been certified if such package is shipped or delivered under a label which does not bear all words, statements, and other information required by § 70.25 of this chapter to appear thereon.
</P>
<P>(f) A certificate shall not be effective with respect to a package of color additive, and such color additive shall be considered to be from a batch that has not been certified if:
</P>
<P>(1) Such package has not been sealed in accordance with § 70.20 of this chapter.
</P>
<P>(2) Such package has been sealed in accordance with § 70.20 of this chapter and the seal has been broken, intentionally or accidentally, unless such seal has been broken for the purpose of using color additive in accordance with § 80.38, or, such package has been opened by a duly authorized representative of the Administration or Department in the performance of his official duties, and he has immediately resealed the package in conformance with § 70.20 of this chapter.
</P>
<P>(g) A certificate shall not be effective with respect to a package of color additive and such color additive shall be considered to be from a batch that has not been certified if such color additive is used in any manner other than that for which it was certified.
</P>
<P>(h) When the listing or the specifications for a color additive are revoked or amended, the final order effecting the revocation or amendment may specify, in addition to its own effective date, a date on which all certificates for existing batches and portions of batches of such a color additive theretofore issued under such revoked or amended regulations shall cease to be effective; and any such lots of the color additive shall be regarded as uncertified after the date specified unless a new certificate can be and is obtained in conformance with the new regulations. When a certificate thus ceases to be effective for a color additive, any certificates previously issued for a color additive mixture containing that color additive shall cease to be effective on the same date. Use of such color additive or color additive mixture after such specified date without the new certificate in preparing foods, drugs, or cosmetics will result in such food, drugs, or cosmetics being adulterated. When a certified color additive has been used in food, drugs, or cosmetics and the status of the color additive is thereafter changed by amendment or revocation of its listing or specification regulations, such food, drugs, and cosmetics will not be regarded as adulterated by reason of the use of such color additive, unless the hazard to health is such that existing stocks of the foods, drugs, or cosmetics cannot be safely used, in which cases findings to that effect will be made and regulations appropriate for such special cases will be issued.


</P>
</DIV8>


<DIV8 N="§ 80.34" NODE="21:1.0.1.1.28.2.98.5" TYPE="SECTION">
<HEAD>§ 80.34   Authority to refuse certification service.</HEAD>
<P>(a) When it appears to the Commissioner that a person has:
</P>
<P>(1) Obtained, or attempted to obtain, a certificate through fraud or misrepresentation of a material fact.
</P>
<P>(2) Falsified the records required to be kept by § 80.39; or
</P>
<P>(3) Failed to keep such records, or to make them available, or to accord full opportunity to make inventory of stocks on hand or otherwise to check the correctness of such records, as required by § 80.39; or
</P>
<P>(4) Refused to permit duly authorized employees of the Food and Drug Administration free access to all manufacturing facilities, processes, and formulae involved in the manufacture of color additives and intermediates from which such color additives are derived; he may immediately suspend certification service to such person and may continue such suspension until adequate corrective action has been taken.
</P>
<P>(b) Any person who contests suspension of service shall have an opportunity for a regulatory hearing before the Food and Drug Administration pursuant to part 16 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 80.35" NODE="21:1.0.1.1.28.2.98.6" TYPE="SECTION">
<HEAD>§ 80.35   Color additive mixtures; certification and exemption from certification.</HEAD>
<P>(a) <I>Color additive mixtures to be certified.</I> Any color additive mixture that contains one or more straight colors listed in part 74 of this chapter, together with any diluents listed in such subparts for use with such straight colors, shall be certified if intended for use in foods, drugs, or cosmetics, or in coloring the human body, as the case may be, subject to any restriction prescribed in parts 70 and 71 of this chapter.
</P>
<P>(b) <I>Color additive mixtures exempted from certification.</I> A color additive mixture prepared from a previously certified batch of one or more straight colors, with or without any diluent that has been listed in part 73 of this chapter for use in mixtures, shall be exempt from batch certification if the straight color used has not changed in composition in any manner whatsoever since its certification and if it is simply mixed with the approved diluents for exempt mixtures. The label of such color additive mixtures shall not bear the lot number assigned by the Food and Drug Administration to the certified straight color components, but shall bear the manufacturer's control number through which the history of the straight color can be determined.
</P>
<P>(c) <I>Additions to the list of diluents.</I> A person requesting additions to the list of diluents authorized for the purposes described in paragraphs (a) and (b) of this section shall submit a petition in accordance with the provisions of § 71.1 of this chapter. Each such petition shall be accompanied by the fee prescribed in § 70.19 of this chapter, unless there is an advance deposit to be used for prepayment of such fees.
</P>
<NOTE>
<HED>Note:</HED>
<P>The provisions of § 80.35 with respect only to diluents for use in cosmetic color additive mixtures were stayed, until a regulation is effected listing safe diluents for cosmetic use, including cosmetics which color the human body, 29 FR 18495, Dec. 29, 1964.</P></NOTE>
</DIV8>


<DIV8 N="§ 80.37" NODE="21:1.0.1.1.28.2.98.7" TYPE="SECTION">
<HEAD>§ 80.37   Treatment of batch pending certification.</HEAD>
<P>Immediately after the sample that is to accompany a request for certification of a batch of color additive is taken, the batch shall be:
</P>
<P>(a) Stored in containers of such kind as to prevent change in composition.
</P>
<P>(b) Held under the control of the person requesting certification until certified.
</P>
<P>(c) Marked, by labeling or otherwise, in a manner such that there can be no question as to the identity of the batch and no question that it is not to be used until the requested certificate has been issued.


</P>
</DIV8>


<DIV8 N="§ 80.38" NODE="21:1.0.1.1.28.2.98.8" TYPE="SECTION">
<HEAD>§ 80.38   Treatment of batch after certification.</HEAD>
<P>(a) Immediately upon notification that a batch of color additive has been certified, the person requesting certification thereof shall identify such batch, by labeling, with the certified lot number.
</P>
<P>(b) The person requesting certification shall maintain storage in such manner as to prevent change in composition until such batch has been packaged and labeled as required by §§ 70.20 and 70.25 of this chapter, except that the person requesting certification may use such color additive for the purpose of coloring a food, drug, or cosmetic.


</P>
</DIV8>


<DIV8 N="§ 80.39" NODE="21:1.0.1.1.28.2.98.9" TYPE="SECTION">
<HEAD>§ 80.39   Records of distribution.</HEAD>
<P>(a) The person to whom a certificate is issued shall keep complete records showing the disposal of all the color additive from the batch covered by such certificate. Upon the request of any officer or employee of the Food and Drug Administration or of any other officer or employee acting on behalf of the Secretary of Health and Human Services, such person, at all reasonable hours until at least 2 years after disposal of all such color additive, shall make such records available to any such officer or employee, and shall accord to such officer or employee full opportunity to make inventory of stocks of such color additive on hand and otherwise to check the correctness of such records.
</P>
<P>(b) The records required to be kept by paragraph (a) of this section shall show:
</P>
<P>(1) Each quantity used by such person from such batch and the date and kind of such use.
</P>
<P>(2) The date and quantity of each shipment or delivery from such batch, and the name and post-office address of the person to whom such shipment or delivery was made.
</P>
<P>(c) The records required to be kept by paragraph (a) of this section shall be kept separately from all other records.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="81" NODE="21:1.0.1.1.29" TYPE="PART">
<HEAD>PART 81—GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 371, 379e, 379e note.


</PSPACE></AUTH>

<DIV8 N="§ 81.1" NODE="21:1.0.1.1.29.0.98.1" TYPE="SECTION">
<HEAD>§ 81.1   Provisional lists of color additives.</HEAD>
<P>The Commissioner of Food and Drugs finds that the following lists of color additives are provisionally listed under section 203(b) of the Color Additive Amendments of 1960 (sec. 203(b), 74 Stat. 405 (21 U.S.C. 379e note)). Except for color additives for which petitions have been filed, progress reports are required by January 1, 1968, and at 6-month intervals thereafter. Specifications for color additives listed in paragraphs (a), (b), and (c) of this section appear in the respective designated sections. The listing of color additives in this section is not to be construed as a listing for surgical suture use unless color additive petitions have been submitted for such use or the Commissioner has been notified of studies underway to establish the safety of the color additive for such use. The color additives listed in paragraphs (a), (b), and (c) of this section may not be used in products which are intended to be used in the area of the eye. The color additives listed in paragraphs (a), (b), and (c) of this section are provisionally listed until the closing dates set forth therein.
</P>
<P>(a) <I>Color additives previously and presently subject to certification and provisionally listed for food, drug, and cosmetic use.</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Color additive
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Closing date
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">Restrictions
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Food use
</TH><TH class="gpotbl_colhed" scope="col">Drug and cosmetic use
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lakes (FD&amp;C) (sec. 82.51 of this chapter)</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<P>(b) <I>Color additives previously and presently subject to certification and provisionally listed for drug and cosmetic use.</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col">Closing date
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lakes (D&amp;C) (Sec. 82.2051 of this chapter)</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<P>(c) <I>Color additives previously and presently subject to certification and provisionally listed for use in externally applied drugs and cosmetics.</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col">Closing date
</TH><TH class="gpotbl_colhed" scope="col">Restrictions
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lakes (Ext. D&amp;C) (sec. 82.105(1) of this chapter)</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR></TABLE></DIV></DIV>
<CITA TYPE="N">[42 FR 15665, Mar. 22, 1977]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 81.1, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>


<DIV8 N="§ 81.10" NODE="21:1.0.1.1.29.0.98.2" TYPE="SECTION">
<HEAD>§ 81.10   Termination of provisional listings of color additives.</HEAD>
<P>(a) <I>Ext. D&amp;C Yellow Nos. 9 and 10.</I> These colors cannot be produced with any assurance that they do not contain β-naphthylamine as an impurity. While it has been asserted that the two colors can be produced without the impurity named, no method of analysis has been suggested to establish the fact. β-Naphthylamine is a known carcinogen; therefore, there is no scientific evidence that will support a safe tolerance for these colors in products to be used in contact with the skin. The Commissioner of Food and Drugs, having concluded that such action is necessary to protect the public health, hereby terminated the provisional listing of Ext. D&amp;C Yellow No. 9 and Ext. D&amp;C Yellow No. 10.
</P>
<P>(b) [Reserved]
</P>
<P>(c) <I>FD&amp;C Red No. 1.</I> Results of recent feeding tests of this color additive have demonstrated it to be toxic upon ingestion:
</P>
<P>(1) Groups of 50 rats are being fed diets containing FD&amp;C Red No. 1 at levels of 5 percent, 2 percent, 1 percent, 0.5 percent, and 0 percent. At this stage of the tests, which have now been in progress for from 15 months to 18 months, 116 animals from the 250 being fed FD&amp;C Red No. 1 at various levels and 27 of the 100 controls have died. Of these, 11 being fed at the 5 percent level, 16 being fed at the 2 percent level, 11 being fed at the 1 percent level, and 2 being fed at the 0.5 percent level, have shown liver damage. None of the controls that have died have shown liver damage.
</P>
<P>(2) Groups of 100 mice are being fed diets containing 2 percent, 1 percent, 0.5 percent, and 0.1 percent FD&amp;C Red No. 1, with 400 mice as controls. All mice on dosage levels of 2 percent and 1 percent died before the seventieth week. Gross liver damage has been observed in all groups fed at the 0.5 percent diet and above.
</P>
<P>(3) Groups of 4 dogs are being fed diets containing 2 percent, 1 percent, 0.25 percent, and 0 percent FD&amp;C Red No. 1. Three of the dogs on the 2 percent dosage level died before 32 weeks; the other is living. Three of the dogs on the 1 percent dosage level died or were sacrificed within 13 months. All deceased or sacrificed dogs have shown liver damage grossly and/or microscopically. Deceased dogs on the 1 percent and 2 percent dosage level showed poor physical condition.
</P>
<FP>The Commissioner of Food and Drugs having concluded that ingestion of this color additive over a long period of time would be unsafe, and in order to protect the public health, hereby terminates the provisional listing of FD&amp;C Red No. 1 for use in foods, drugs, and cosmetics.
</FP>
<P>(d) <I>FD&amp;C Red No. 4.</I> Feeding tests of this color additive have been conducted with three species:
</P>
<P>(1) Rats of the Osborne-Mendel and Sprague-Dawley strains were fed FD&amp;C Red No. 4 for 2 years at levels of 5 percent, 2 percent, 1 percent, and 0.5 percent of the diet. No effect was found.
</P>
<P>(2) Mice of the C3Hf and C57BL strains were fed FD&amp;C Red No. 4 for 2 years at levels of 2 percent and 1 percent of the diet. No effect was found.
</P>
<P>(3) Dogs were fed FD&amp;C Red No. 4 at levels of 2 percent and 1 percent of the diet. Adverse effects were found at both levels in the urinary bladder and in the adrenals. Three dogs of five fed on the 2-percent level died after 6 months, 9 months, and 5
<FR>1/2</FR> years on the test. Two of the dogs on the 2-percent level and all five of the dogs on the 1-percent level survived to the completion of the 7 year study.
</P>
<FP>The Commissioner of Food and Drugs has concluded that available data do not permit the establishment of a safe level of use of this color additive in food, ingested drugs and ingested cosmetics. In order to protect the public health, the Commissioner hereby terminates the provisional listing of FD&amp;C Red No. 4 for use in food and ingested drugs. The Commissioner has previously terminated the provisional listing of FD&amp;C Red No. 4 for use in ingested cosmetics. FD&amp;C Red No. 4 is listed for use in externally applied drugs and cosmetics by §§ 74.1304 and 74.2304 of this chapter, respectively. Section 82.304 of this chapter is retained in part 82 of this chapter to permit the use of lakes of FD&amp;C Red No. 4 in externally applied drugs and cosmetics.
</FP>
<P>(e) <I>FD&amp;C Violet No. 1.</I> The Commissioner of Food and Drugs, in order to protect the public health, hereby terminates the provisional listing of FD&amp;C Violet No. 1 for use in foods, drugs, and cosmetics.
</P>
<P>(f) <I>FD&amp;C Red No. 2.</I> The Commissioner of Food and Drugs, in order to protect the public health, hereby terminates the provisional listing of FD&amp;C Red No. 2 for use in food, drugs, and cosmetics.
</P>
<P>(g) <I>Carbon black</I> (<I>prepared by the “impingement” or “channel” process</I>). The Commissioner of Food and Drugs, in order to protect the public health, hereby terminates the provisional listing of carbon black (prepared by the <I>impingement</I> or <I>channel</I> process) for use in food, drugs, and cosmetics.
</P>
<P>(h) <I>D&amp;C Red Nos. 10, 11, 12, and 13.</I> The petition for these color additives was withdrawn so that there no longer exists a basis for their continued provisional listing. In addition, the Commissioner has learned of the possible contamination of D&amp;C Red No. 10, D&amp;C Red No. 11, D&amp;C Red No. 12, and D&amp;C Red No. 13 with β-naphthyl-amine. The Commissioner concludes that these colors cannot be produced with any reasonable assurance that they will not contain β-naphthylamine as an impurity or not yield β-naphthylamine from the metabolism of subsidiary colors present in them. β-Naphthylamine is a known carcinogen; therefore, there is no scientific evidence that will support a safe tolerance for these colors in drugs or cosmetics. The Commissioner of Food and Drugs, upon withdrawal of the petition for their use and in order to protect the public health, hereby terminates the provisional listing of D&amp;C Red No. 10, D&amp;C Red No. 11, D&amp;C Red No. 12, and D&amp;C Red No. 13 for use in drugs and cosmetics, effective December 13, 1977.
</P>
<P>(i) <I>Ext. D&amp;C Yellow No. 1.</I> The Commissioner has learned of the contamination of Ext. D&amp;C Yellow No. 1 with 4-aminobiphenyl. The Commissioner concludes that this color cannot be produced with any reasonable assurance that it will not contain 4-aminobiphenyl as an impurity or not yield benzidine from the decomposition of a subsidiary reaction product that might be present in the color. 4-Aminobiphenyl and benzidine are known carcinogens; therefore, there is no scientific evidence that will support a safe tolerance for these colors in drugs or cosmetics. In addition, insufficient data have been submitted to permit establishment of appropriate specifications for the batch certification of the color. The Commissioner of Food and Drugs, in order to protect the public health, hereby terminates the provisional listing of Ext. D&amp;C Yellow No. 1 for use in externally applied drugs and cosmetics, effective December 13, 1977.
</P>
<P>(j) <I>Graphite.</I> Data have been developed that show the contamination of graphite with polynuclear aromatic hydrocarbons (PNA's). There is no reasonable assurance this color can be produced so that it will not contain PNA's as an impurity. The presence of certain PNA's in graphite would indicate that PNA's known to be carcinogenic to animals and humans may also be present. Therefore, there is no scientific evidence that will support a safe tolerance for this color in drugs or cosmetics. The Commissioner of Food and Drugs, in order to protect the public health, hereby terminates the provisional listing of graphite for use in externally applied cosmetics, effective November 29, 1977.
</P>
<P>(k) <I>Ext. D&amp;C Green No. 1.</I> The Commissioner concludes that there are inadequate analytical methods to permit certification of the color additive Ext. D&amp;C Green No. 1. In addition, the Commissioner has found that there was a failure to comply with the conditions attached to the postponement of the closing date in accordance with section 203(a)(2) of the transitional provisions of the Color Additive Amendments of 1960. The Commissioner of Food and Drugs hereby terminates the provisional listing of Ext. D&amp;C Green No. 1 for use in externally applied drugs and cosmetics, effective November 29, 1977.
</P>
<P>(l) [Reserved]
</P>
<P>(m) <I>D&amp;C Orange Nos. 10 and 11.</I> In the absense of a petition to list D&amp;C Orange No. 10 and D&amp;C Orange No. 11 for use in ingested drugs and cosmetics, there no longer exists a basis for provisional listing for such uses. Therefore, FDA is terminating the provisional listing of D&amp;C Orange No. 10 and D&amp;C Orange No. 11 for use in ingested drugs and cosmetics, effective April 28, 1981.
</P>
<P>(n) <I>D&amp;C Blue No. 6.</I> The Commissioner of Food and Drugs, having concluded that unresolved questions remain concerning the chemistry of unidentified minor components, hereby terminates the provisional listing of D&amp;C Blue No. 6 for use in drugs and cosmetics.
</P>
<P>(o) <I>D&amp;C Green No. 6.</I> In the absence of a petition to list D&amp;C Green No. 6 for use in ingested drugs and cosmetics, there no longer exists a basis for provisional listing for such uses. Accordingly, the Commissioner of Food and Drugs hereby terminates the provisional listing of D&amp;C Green No. 6 for use in ingested drugs and cosmetics, effective March 27, 1981.
</P>
<P>(p) [Reserved]
</P>
<P>(q)(1) <I>D&amp;C Red No. 19 and D&amp;C Red No. 37.</I> Having concluded that, when ingested, D&amp;C Red No. 19 causes cancer in rats and mice, the agency hereby terminates the provisional listings of D&amp;C Red No. 19 and chemically related D&amp;C Red No. 37 for use in ingested drugs and ingested cosmetics, effective February 4, 1983.
</P>
<P>(2) <I>D&amp;C Red No. 37.</I> In the absence of a petition to list D&amp;C Red No. 37 for external uses, there no longer exists a basis for provisional listing for such uses. Accordingly, the Commissioner of Food and Drugs hereby terminates the provisional listings of D&amp;C Red No. 37 for use in externally applied drugs and cosmetics, effective June 6, 1986.
</P>
<P>(r) [Reserved]
</P>
<P>(s) <I>D&amp;C Orange No. 17.</I> Having concluded that, when ingested, D&amp;C Orange No. 17 causes cancer in rats and mice, the agency has terminated the provisional listing of D&amp;C Orange No. 17 for use in ingested drugs and ingested cosmetics, effective March 31, 1983.
</P>
<P>(t) <I>D&amp;C Red No. 8 and D&amp;C Red No. 9.</I> In the absence of a petition to list D&amp;C Red No. 8 and D&amp;C Red No. 9 for mouthwash, dentifrices, and ingested drugs, except ingested drug lip products, there no longer exists a basis for provisional listing for such uses. Accordingly, the Commissioner of Food and Drugs hereby terminates the provisional listings of D&amp;C Red No. 8 and D&amp;C Red No. 9 for use in mouthwash, dentifrices, and ingested drugs, except ingested drug lip products, effective January 6, 1987.
</P>
<P>(u) <I>FD&amp;C Red No. 3.</I> Having concluded that FD&amp;C Red No. 3 causes cancer in rats, the agency hereby terminates the provisional listing of FD&amp;C Red No. 3 for use in cosmetics and externally applied drugs and the provisional listing of the lakes of FD&amp;C Red No. 3 for use in food, drug, and cosmetic products, effective January 29, 1990.
</P>
<CITA TYPE="N">[42 FR 15665, Mar. 22, 1977]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 81.10, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>


<DIV8 N="§ 81.30" NODE="21:1.0.1.1.29.0.98.3" TYPE="SECTION">
<HEAD>§ 81.30   Cancellation of certificates.</HEAD>
<P>(a) Certificates issued heretofore for colors being removed from the provisional list (§ 81.10(a)) are cancelled and of no effect after December 1, 1960, and use of such color additives in drugs or cosmetics after that date will result in adulteration.
</P>
<P>(b)(1) Certificates issued heretofore for the color additive designated FD&amp;C Red No. 1 are cancelled as of the date of the publication of this Order, and use of this color additive in the manufacture of foods, drugs, or cosmetics after that date will result in adulteration.
</P>
<P>(2) The Commissioner finds that no action needs to be taken to remove foods, drugs, and cosmetics containing this color additive from the market on the basis of the scientific evidence before him, taking into account that the additive is not an acute toxic substance and that it is only used in small amounts in foods, drugs, and cosmetics.
</P>
<P>(c) Certificates issued for FD&amp;C Red No. 4 and all mixtures containing this color additive are cancelled and have no effect after September 23, 1976 insofar as food, ingested drugs, and ingested cosmetics are concerned, and use of this color additive in the manufacture of food, ingested drugs, and ingested cosmetics after this date will result in adulteration. The certificates shall continue in effect for the use of FD&amp;C Red No. 4 in externally applied drugs and cosmetics. The Commissioner finds, on the basis of the scientific evidence before him that no action has to be taken to remove from the market food, ingested drugs and ingested cosmetics containing the color additive.
</P>
<P>(d) Certificates issued for the following color additives and all mixtures containing these color additives are canceled and have no effect after October 4, 1966, and use of such color additives in the manufacture of foods, drugs, or cosmetics after that date will result in adulteration:
</P>
<EXTRACT>
<FP-1>FD&amp;C Green No. 1.
</FP-1>
<FP-1>FD&amp;C Green No. 2.
</FP-1>
<FP-1>D&amp;C Green No. 7.
</FP-1>
<FP-1>D&amp;C Red No. 5.
</FP-1>
<FP-1>D&amp;C Red No. 14.
</FP-1>
<FP-1>D&amp;C Red No. 18.
</FP-1>
<FP-1>D&amp;C Red No. 24.
</FP-1>
<FP-1>D&amp;C Red No. 29.
</FP-1>
<FP-1>D&amp;C Red No. 35.
</FP-1>
<FP-1>D&amp;C Red No. 38.
</FP-1>
<FP-1>D&amp;C Orange No. 3.
</FP-1>
<FP-1>D&amp;C Orange No. 8.
</FP-1>
<FP-1>D&amp;C Orange No. 14.
</FP-1>
<FP-1>D&amp;C Orange No. 15.
</FP-1>
<FP-1>D&amp;C Orange No. 16.
</FP-1>
<FP-1>D&amp;C Blue No. 7.
</FP-1>
<FP-1>D&amp;C Black No. 1.
</FP-1>
<FP-1>Ext. D&amp;C Yellow No. 5.
</FP-1>
<FP-1>Ext. D&amp;C Yellow No. 6.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 1.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 2.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 3.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 10.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 11.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 13.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 14.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 15.
</FP-1>
<FP-1>Ext. D&amp;C Blue No. 1.
</FP-1>
<FP-1>Ext. D&amp;C Blue No. 4.
</FP-1>
<FP-1>Ext. D&amp;C Orange No. 1.
</FP-1>
<FP-1>Ext. D&amp;C Orange No. 4.</FP-1></EXTRACT>
<P>(e) Certificates issued for the following color additives and all mixtures containing these color additives are canceled and have no effect after July 1, 1968, and use of such color additives in the manufacture of drugs or cosmetics after that date will result in adulteration:
</P>
<EXTRACT>
<FP-1>Ext. D&amp;C Yellow No. 3.
</FP-1>
<FP-1>Ext. D&amp;C Red No. 8
</FP-1>
<FP-1>Ext. D&amp;C Orange No. 3.</FP-1></EXTRACT>
<P>(f) Certificates issued for D&amp;C Yellow No. 11 and all mixtures containing this color additive are canceled and have no effect after April 30, 1968, insofar as ingested use is concerned. Use of this color additive in the manufacture of ingested drugs or cosmetics subject to ingestion after that date will result in adulteration.
</P>
<P>(g) Certificates issued for D&amp;C Red No. 17, D&amp;C Red No. 31, D&amp;C Red No. 34, D&amp;C Orange No. 4, and D&amp;C Violet No. 2, and all mixtures containing these color additives, are canceled and have no effect after December 31, 1968, insofar as ingested use is concerned. Use of these color additives in the manufacture of ingested drugs or cosmetics subject to ingestion after that date will result in adulteration.
</P>
<P>(h)(1) Certificates issued for FD&amp;C Violet No. 1 and all mixtures containing this color additive are canceled and have no effect after April 10, 1973, and use of such color additive in the manufacture of foods, drugs, or cosmetics after that date will result in adulteration.
</P>
<P>(2) The Commissioner finds that no action needs to be taken to remove foods, drugs, and cosmetics containing this color additive from the market on the basis of the scientific evidence before him.
</P>
<P>(i) Certificates issued prior to July 1, 1968, for D&amp;C Brown No. 1 and Ext. D&amp;C Violet No. 2 and all mixtures containing these colors are canceled and have no effect. This cancellation does not apply to certificates issued after March 15, 1973, for D&amp;C Brown No. 1 and Ext. D&amp;C Violet No. 2, which are provisionally listed in § 81.1(b) and (c) respectively for coloring externally applied cosmetics.
</P>
<P>(j)(1) Certificates issued for FD&amp;C Red No. 2 and all mixtures containing this color additive are canceled and have no effect after January 28, 1976, and use of this color additive in the manufacture of food, drugs, or cosmetics after this date will result in adulteration.
</P>
<P>(2) The Commissioner finds, on the basis of the scientific evidence before him, that no action has to be taken to remove from the market food, drugs, and cosmetics containing the color additive.
</P>
<P>(k)(1) Certificates issued for D&amp;C Red No. 10, D&amp;C Red No. 11, D&amp;C Red No. 12, and D&amp;C Red No. 13, their lakes and all mixtures containing these color additives or their lakes are cancelled and have no effect after December 13, 1977, and use of these color additivies in the manufacture of drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The Commissioner finds, on the basis of the scientific evidence before him, that no action has to be taken to remove from the market, drug and cosmetic products containing the color additives.
</P>
<P>(l)(1) Certificates issued for Ext. D&amp;C Yellow No. 1 and all mixtures containing this color additive are cancelled and have no effect after December 13, 1977, and use of this color additive in the manufacture of drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The Commissioner finds, on the basis of the scientific evidence before him, that no action has to be taken to remove from the market drugs and cosmetics containing the color additive.
</P>
<P>(m)(1) Certificates issued for Ext. D&amp;C Green No. 1 and all mixtures containing this color additive are cancelled and have no effect after November 29, 1977, and use of the color additive in the manufacture of drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The Commissioner finds, on the basis of the scientific evidence before him, that no action has to be taken to remove from the market drugs and cosmetics containing the color additive.
</P>
<P>(n)(1) Certificates issued for D&amp;C Orange No. 10, D&amp;C Orange No. 11, their lakes, and all mixtures containing these color additives are cancelled and have no effect as pertains to their use in ingested drugs and cosmetics after April 28, 1981 and use of these color additives in the manufacture of ingested drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the basis of the scientific evidence before it, that no action has to be taken to remove from the market drugs and cosmetics to which the color additives were added on or before April 28, 1981.
</P>
<P>(o)(1) Certificates issued for D&amp;C Blue No. 6 and all mixtures containing this color additive are cancelled insofar as its use in drugs and cosmetics is concerned and have no effect after December 13, 1977, and use of the color additive in the manufacture of drugs or cosmetics after this date will result in adulteration. The color will continue to be certified for use in the coloring of surgical sutures.
</P>
<P>(2) The Commissioner finds, on the basis of the scientific evidence before him, that no action has to be taken to remove from the market drugs and cosmetics containing the color additive.
</P>
<P>(p)(1) Certificates issued for D&amp;C Green No. 6, its lakes and all mixtures containing this color additive are cancelled and have no effect as pertains to their use in ingested drugs and cosmetics after May 4, 1982 and use of the color additive in the manufacture of ingested drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the basis of the scientific evidence before it, that no action has to be taken to remove from the market ingested drugs and cosmetics containing the color additive.
</P>
<P>(q) [Reserved]
</P>
<P>(r)(1) Certificates issued for D&amp;C Red No. 19 and D&amp;C Red No. 37, their lakes, and all mixtures containing these color additives are cancelled and have no effect as pertains to their use in ingested drugs and cosmetics after February 4, 1983, and use of these color additives in the manufacture of ingested drugs or cosmetics after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the scientific evidence before it, that no action has to be taken to remove from the market ingested drugs and cosmetics to which D&amp;C Red No. 19 and D&amp;C Red No. 37 were added on or before February 4, 1983, or externally applied drugs and cosmetics to which D&amp;C Red No. 37 was added on or before June 6, 1986.
</P>
<P>(3) Certificates issued for D&amp;C Red No. 37, its lakes, and all mixtures containing this color additive are cancelled and have no effect as pertains to its use in externally applied drugs and cosmetics after June 6, 1986, and use of this color additive in the manufacture of externally applied drugs or cosmetics after this date will result in adulteration.
</P>
<P>(4) Certificates issued for D&amp;C Red No. 19, its lakes, and all mixtures containing this color additive are cancelled and have no effect as pertains to its use in externally applied drugs and cosmetics after July 15, 1988, and use of this color in the manufacture of externally applied drugs or cosmetics after this date will result in adulteration.
</P>
<P>(5) The agency finds, on the scientific evidence before it, that no action has to be taken to remove from the market externally applied drugs and cosmetics to which D&amp;C Red No. 19 was added on or before July 15, 1988.
</P>
<P>(s)(1) Certificates issued for D&amp;C Red No. 8 and D&amp;C Red No. 9, their lakes, and all mixtures containing these color additives are canceled and have no effect as pertains to their use in mouthwash, dentifrices, and ingested drugs, except ingested drug lip products, after January 6, 1987, and use of these color additives in the manufacture of mouthwash, dentifrices, and ingested drugs, except ingested drug lip products, after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the basis of the scientific evidence before it, that no action has to be taken to remove from the market mouthwash, dentifrices, and ingested drugs to which the color additives were added on or before January 6, 1987. 
</P>
<P>(3) Certificates issued for D&amp;C Red No. 8, and D&amp;C Red No. 9, their lakes, and all mixtures containing these color additives are cancelled and have no effect as pertains to their use in ingested drug and cosmetic lip products and in externally applied drugs and cosmetics after July 15, 1988, and use of these color additives in the manufacture of ingested drugs and cosmetic lip products and in externally applied drugs and cosmetics after this date will result in adulteration.
</P>
<P>(4) The agency finds, on the basis of the scientific evidence before it, that no action has to be taken to remove from the market ingested drug and cosmetic lip products and externally applied drugs and cosmetics to which the color additives were added on or before July 15, 1988.
</P>
<P>(t)(1) Certificates issued for D&amp;C Orange No. 17, its lakes, and all mixtures containing this color additive are cancelled and have no effect as pertains to its use in ingested drugs and ingested cosmetics after March 31, 1983 and use of this color additive in the manufacture of ingested drugs or ingested cosmetics after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the scientific evidence before it, that no action has to be taken to remove from the market drugs and cosmetics to which the color additive was added on or before March 31, 1983.
</P>
<P>(3) Certificates issued for D&amp;C Orange No. 17, its lakes and all mixtures containing this color additive are cancelled and have no effect as pertains to its use in externally applied drugs and cosmetics after July 15, 1988, and use of this color in the manufacture of externally applied drugs or cosmetics after this date will result in adulteration.
</P>
<P>(4) The agency finds, on the scientific evidence before it, that no action has to be taken to remove from the market externally applied drugs and cosmetics to which D&amp;C Orange No. 17 was added on or before July 15, 1988.
</P>
<P>(u)(1) Certificates issued for FD&amp;C Red No. 3 and all mixtures containing this color additive are cancelled and have no effect as pertains to their use in cosmetics and externally applied drugs after January 29, 1990. Certificates issued for FD&amp;C Red No. 3 lakes and all mixtures containing these lakes are cancelled and have no effect as pertains to their use in food, drugs, and cosmetics after January 29, 1990. Certificates issued for D&amp;C Red No. 3 lakes and all mixtures containing those lakes are cancelled and have no effect as pertains to their use in drugs and cosmetics after January 29, 1990. Use of this color additve in the manufacture of cosmetics and of externally applied drugs and any use of the lakes of FD&amp;C Red No. 3 (including the lakes of D&amp;C Red No. 3) after this date will result in adulteration.
</P>
<P>(2) The agency finds, on the scientific evidence before it, that no action must be taken to remove from the market food, drugs, and cosmetics to which the provisionally listed color additive or its lakes were added on or before January 29, 1990.
</P>
<CITA TYPE="N">[42 FR 15665, Mar. 22, 1977]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 81.30, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>

</DIV5>


<DIV5 N="82" NODE="21:1.0.1.1.30" TYPE="PART">
<HEAD>PART 82—LISTING OF CERTIFIED PROVISIONALLY LISTED COLORS AND SPECIFICATIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 371, 379e, 379e note.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 15669, Mar. 22, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.30.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 82.3" NODE="21:1.0.1.1.30.1.98.1" TYPE="SECTION">
<HEAD>§ 82.3   Definitions.</HEAD>
<P>For the purposes of this part:
</P>
<P>(a)-(f) [Reserved]
</P>
<P>(g) The term <I>alumina</I> means a suspension in water of precipitated aluminum hydroxide.
</P>
<P>(h) The term <I>blanc fixe</I> means a suspension in water of precipitated barium sulfate.
</P>
<P>(i) The term <I>gloss white</I> means a suspension in water of co-precipitated aluminum hydroxide and barium sulfate.
</P>
<P>(j) The term <I>mixed oxides</I> means the sum of the quantities of aluminum, iron, calcium, and magnesium (in whatever combination they may exist in a coal-tar color) calculated as aluminum trioxide, ferric oxide, calcium oxide, and magnesium oxide.
</P>
<P>(k)-(m) [Reserved]
</P>
<P>(n) The term <I>externally applied drugs and cosmetics</I> means drugs and cosmetics which are applied only to external parts of the body and not to the lips or any body surface covered by mucous membrane.
</P>
<P>(o)-(p) [Reserved]
</P>
<P>(q) The definitions and interpretations of terms contained in section 201 of the Federal Food, Drug, and Cosmetic Act shall be applicable also to such terms when used in this part.


</P>
</DIV8>


<DIV8 N="§ 82.5" NODE="21:1.0.1.1.30.1.98.2" TYPE="SECTION">
<HEAD>§ 82.5   General specifications for straight colors.</HEAD>
<P>No batch of a straight color listed in subpart B, C, or D shall be certified under this part unless:
</P>
<P>(a) It is free from all impurities (other than those named in paragraph (b) of this section or in the specifications set forth in such paragraph for such color) to the extent that such impurities can be avoided by good manufacturing practice.
</P>
<P>(b) It conforms to the following specifications:
</P>
<P>(1) In the case of a straight color listed in subpart B:
</P>
<P>(i) Lead (as Pb), not more than 0.001 percent.
</P>
<P>(ii) Arsenic (as As<E T="52">2</E>O<E T="52">3</E>), not more than 0.00014 percent.
</P>
<P>(iii) Heavy metals (except Pb and As) (by precipitation as sulfides), not more than trace.
</P>
<P>(2) In the case of a straight color listed in subpart C or D:
</P>
<P>(i) Lead (as Pb), not more than 0.002 percent.
</P>
<P>(ii) Arsenic (as As<E T="52">2</E>O<E T="52">3</E>), not more than 0.0002 percent.
</P>
<P>(iii) Heavy metals (except Pb and As) (by precipitation as sulfides), not more than 0.003 percent.
</P>
<P>(3) In the case of a straight color which contains a barium salt listed in subpart C or D—soluble barium (in dilute HCl) (as BaCl<E T="52">2</E>), not more than 0.05 percent.


</P>
</DIV8>


<DIV8 N="§ 82.6" NODE="21:1.0.1.1.30.1.98.3" TYPE="SECTION">
<HEAD>§ 82.6   Certifiable mixtures.</HEAD>
<P>(a) A batch of a mixture which contains no straight color listed in subpart C or D may be certified for use in food, drugs and cosmetics, if:
</P>
<P>(1) Each coal-tar color used as an ingredient in mixing such batch is from a previously certified batch and such color has not changed in composition in any manner whatever since such previous certification, except by mixing into such batch of mixture;
</P>
<P>(2) Each diluent in such batch of mixture is harmless and suitable for use therein; and
</P>
<P>(3) No diluent (except resins, natural gum, pectin and, in the case of mixtures which are aqueous solutions or aqueous pastes, sodium benzoate in a quantity of not more than 
<FR>1/10</FR> of 1 percent) in such mixture is a nonnutritive substance, unless such mixture is for external application to shell eggs, or for use in coloring a food specified in the requests for certification of such batch submitted in accordance with § 80.21 of this chapter, and such diluent, in the usual process of manufacturing such food, is removed and does not become a component of such food.
</P>
<P>(b) A batch of a mixture which contains no straight color listed in subpart D, or which contains a diluent not permitted by paragraph (a)(3) of this section, may be certified in accordance with the provisions of this part, for use only in drugs and cosmetics, if:
</P>
<P>(1) Each coal-tar color used as an ingredient in mixing such batch is from a previously certified batch and such color has not changed in composition in any manner whatever since such previous certification, except by mixing into such batch of mixture.
</P>
<P>(2) Each diluent in such batch of mixture is harmless and suitable for use therein.
</P>
<P>(c) A batch of a mixture which contains a straight color listed in subpart D may be certified in accordance with the provisions of this part, for use only in externally applied drugs and cosmetics, if:
</P>
<P>(1) Each coal-tar color used as an ingredient in mixing such batch is from a previously certified batch and such color has not changed in composition in any manner whatever since such previous certification, except by mixing into such batch of mixture; and
</P>
<P>(2) Each diluent in such batch of mixture is harmless and suitable for use therein.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.30.2" TYPE="SUBPART">
<HEAD>Subpart B—Foods, Drugs, and Cosmetics</HEAD>


<DIV8 N="§ 82.50" NODE="21:1.0.1.1.30.2.98.1" TYPE="SECTION">
<HEAD>§ 82.50   General.</HEAD>
<P>A batch of a straight color listed in this subpart may be certified, in accordance with the provisions of the regulations in this part, for use in food, drugs, and cosmetics, if such batch conforms to the requirements of § 82.5 and to the specifications in this subpart set forth for such color.


</P>
</DIV8>


<DIV8 N="§ 82.51" NODE="21:1.0.1.1.30.2.98.2" TYPE="SECTION">
<HEAD>§ 82.51   Lakes (FD&amp;C).</HEAD>
<P>(a)(1) <I>General.</I> Any lake made by extending on a substratum of alumina, a salt prepared from one of the certified water-soluble straight colors hereinbefore listed in this subpart by combining such color with the basic radical aluminum or calcium.
</P>
<P>(2) <I>Specifications.</I> Prepared from previously certified colors listed in this subpart.
</P>
<EXTRACT>
<FP-1>Soluble chlorides and sulfates (as sodium salts), not more than 2.0 percent.
</FP-1>
<FP-1>Inorganic matter, insoluble HCl, not more than 0.5 percent.</FP-1></EXTRACT>
<P>(b) Each lake made as prescribed in paragraph (a) of this section shall be considered to be a straight color and to be listed therein under the name which is formed as follows:
</P>
<P>(1) The listed name of the color from which the lake is prepared;
</P>
<P>(2) The name of the basic radical combined in such color; and
</P>
<P>(3) The word “Lake”.
</P>
<FP>(For example, the name of a lake prepared by extending the aluminum salt prepared from FD&amp;C Blue No. 1 upon the substratum would be FD&amp;C Blue No. 1—Aluminum Lake.)


</FP>
</DIV8>


<DIV8 N="§ 82.101" NODE="21:1.0.1.1.30.2.98.3" TYPE="SECTION">
<HEAD>§ 82.101   FD&amp;C Blue No. 1.</HEAD>
<P>The color additive FD&amp;C Blue No. 1 shall conform in identity and specifications to the requirements of § 74.101(a)(1) and (b) of this chapter.


</P>
</DIV8>


<DIV8 N="§ 82.102" NODE="21:1.0.1.1.30.2.98.4" TYPE="SECTION">
<HEAD>§ 82.102   FD&amp;C Blue No. 2.</HEAD>
<P>The color additive FD&amp;C Blue No. 2 shall conform in identity and specifications to the requirements of § 74.102(a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[48 FR 5261, Feb. 4, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 82.203" NODE="21:1.0.1.1.30.2.98.5" TYPE="SECTION">
<HEAD>§ 82.203   FD&amp;C Green No. 3.</HEAD>
<P>The color additive FD&amp;C Green No. 3 shall conform in identity and specifications to the requirements of § 74.203(a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 52144, Nov. 19, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.304" NODE="21:1.0.1.1.30.2.98.6" TYPE="SECTION">
<HEAD>§ 82.304   FD&amp;C Red No. 4.</HEAD>
<P>The color additive FD&amp;C Red No. 4 shall conform in identity and specifications to the requirements of § 74.1304(a)(1) and (b) of this chapter. FD&amp;C Red No. 4 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.705" NODE="21:1.0.1.1.30.2.98.7" TYPE="SECTION">
<HEAD>§ 82.705   FD&amp;C Yellow No. 5.</HEAD>
<P>The color additive FD&amp;C Yellow No. 5 shall conform in identity and specifications to the requirements of § 74.705 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[51 FR 24519, July 7, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 82.706" NODE="21:1.0.1.1.30.2.98.8" TYPE="SECTION">
<HEAD>§ 82.706   FD&amp;C Yellow No. 6.</HEAD>
<P>(a) The color additive FD&amp;C Yellow No. 6 shall conform in identity and specifications to the requirements of § 74.706 (a)(1) and (b) of this chapter.
</P>
<P>(b) All lakes including current D&amp;C external and D&amp;C lakes of FD&amp;C Yellow No. 6 shall be manufactured from previously certified batches of the straight color additive.
</P>
<CITA TYPE="N">[52 FR 21509, June 8, 1987]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.30.3" TYPE="SUBPART">
<HEAD>Subpart C—Drugs and Cosmetics</HEAD>


<DIV8 N="§ 82.1050" NODE="21:1.0.1.1.30.3.98.1" TYPE="SECTION">
<HEAD>§ 82.1050   General.</HEAD>
<P>A batch of a straight color listed in this subpart may be certified, in accordance with the provisions of this part, for use only in drugs and cosmetics, if such batch conforms to the requirements of § 82.5 and to the specifications set forth in this subpart for such color.


</P>
</DIV8>


<DIV8 N="§ 82.1051" NODE="21:1.0.1.1.30.3.98.2" TYPE="SECTION">
<HEAD>§ 82.1051   Lakes (D&amp;C).</HEAD>
<P>(a)(1) <I>General.</I> Any lake, other than those listed in subpart B, made by extending on a substratum of alumina, blanc fixe, gloss white, clay, titanium dioxide, zinc oxide, talc, rosin, aluminum benzoate, calcium carbonate, or any combination of two or more of these, (i) one of the straight colors (except lakes) listed in subpart B or hereinbefore listed in this subpart, which color is a salt in which is combined the basic radical sodium, potassium, aluminum, barium, calcium, strontium, or zirconium; or (ii) a salt prepared from one of the straight colors (except lakes) listed in subpart B, or hereinbefore listed in this subpart, by combining such color with the basic radical sodium, potassium, aluminum, barium, calcium, strontium, or zirconium.
</P>
<P>(2) <I>Specifications.</I>
</P>
<EXTRACT>
<FP-1>Ether extracts, not more than 0.5 percent.
</FP-1>
<FP-1>Soluble chlorides and sulfates (as sodium salts), not more than 3.0 percent.
</FP-1>
<FP-1>Intermediates, not more than 0.2 percent.</FP-1></EXTRACT>
<P>(b) Each lake made as prescribed in paragraph (a) of this section shall be considered to be a straight color and to be listed therein under the name which is formed as follows:
</P>
<P>(1) The listed name of the color from which the lake is prepared, except that if such name contains the symbol “FD&amp;C” such symbol shall be changed to “D&amp;C”;
</P>
<P>(2) The name of the basic radical combined in such color; and
</P>
<P>(3) The word “Lake.”
</P>
<FP>(For example, the name of a lake prepared by extending the color D&amp;C Red No. 9 upon a substratum is “D&amp;C Red No. 9—Barium Lake”, and a lake prepared by extending the aluminum salt prepared from FD&amp;C Green No. 1 upon a substratum other than alumina is “D&amp;C Green No. 1—Aluminum Lake”.)


</FP>
</DIV8>


<DIV8 N="§ 82.1104" NODE="21:1.0.1.1.30.3.98.3" TYPE="SECTION">
<HEAD>§ 82.1104   D&amp;C Blue No. 4.</HEAD>
<P>The color additive D&amp;C Blue No. 4 shall conform in identity and specifications to the requirements of § 74.1104(a)(1) and (b) of this chapter. D&amp;C Blue No. 4 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.1205" NODE="21:1.0.1.1.30.3.98.4" TYPE="SECTION">
<HEAD>§ 82.1205   D&amp;C Green No. 5.</HEAD>
<P>The color additive D&amp;C Green No. 5 shall conform in identity and specifications to the requirements of § 74.1205(a)(1) and (b)(2) of this chapter.
</P>
<CITA TYPE="N">[47 FR 24285, June 4, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1206" NODE="21:1.0.1.1.30.3.98.5" TYPE="SECTION">
<HEAD>§ 82.1206   D&amp;C Green No. 6.</HEAD>
<P>The color additive D&amp;C Green No. 6 shall conform in identity and specifications to the requirements of § 74.1206 (a) and (b) of this chapter. D&amp;C Green No. 6 is restricted to use in externally applied drugs and cosmetics.
</P>
<CITA TYPE="N">[47 FR 14147, Apr. 2, 1982, as amended at 51 FR 9785, Mar. 21, 1986]


</CITA>
</DIV8>


<DIV8 N="§ 82.1254" NODE="21:1.0.1.1.30.3.98.6" TYPE="SECTION">
<HEAD>§ 82.1254   D&amp;C Orange No. 4.</HEAD>
<P>The color additive D&amp;C Orange No. 4 shall conform in identity and specifications to the requirements of § 74.1254(a)(1) and (b) of this chapter. D&amp;C Orange No. 4 is restricted to use in externally applied drugs and cosmetics.
</P>
<CITA TYPE="N">[42 FR 52396, Sept. 30, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 82.1255" NODE="21:1.0.1.1.30.3.98.7" TYPE="SECTION">
<HEAD>§ 82.1255   D&amp;C Orange No. 5.</HEAD>
<P>(a) The color additive D&amp;C Orange No. 5 shall conform in identity and specifications to the requirements of § 74.1255(a)(1) and (b) of this chapter. D&amp;C Orange No. 5 is restricted to the uses described in this section.
</P>
<P>(b) The color additive D&amp;C Orange No. 5. may be safely used for coloring externally applied drugs in amounts not exceeding 5 milligrams per daily dose of the drug. The color additive D&amp;C Orange No. 5 may be safely used for coloring lipsticks and other cosmetics intended to be applied to the lips in amounts not exceeding 5.0 percent by weight of the finished cosmetic products, and for coloring mouthwashes, dentifrices, and externally applied cosmetics in amounts consistent with current good manufacturing practice.
</P>
<CITA TYPE="N">[49 FR 13343, Apr. 4, 1984]


</CITA>
</DIV8>


<DIV8 N="§ 82.1260" NODE="21:1.0.1.1.30.3.98.8" TYPE="SECTION">
<HEAD>§ 82.1260   D&amp;C Orange No. 10.</HEAD>
<P>The color additive D&amp;C Orange No. 10 shall conform in identity and specifications to the requirements to § 74.1260(a)(1) and (b) of this chapter. D&amp;C Orange No. 10 is restricted to use in externally applied drugs and cosmetics.
</P>
<CITA TYPE="N">[46 FR 18954, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 82.1261" NODE="21:1.0.1.1.30.3.98.9" TYPE="SECTION">
<HEAD>§ 82.1261   D&amp;C Orange No. 11.</HEAD>
<P>The color additive D&amp;C Orange No. 11 shall conform in identity and specifications to the requirements of § 74.1261(a)(1) and (b) of this chapter. D&amp;C Orange No. 11 is restricted to use in externally applied drugs and cosmetics.
</P>
<CITA TYPE="N">[46 FR 18954, Mar. 27, 1981]


</CITA>
</DIV8>


<DIV8 N="§ 82.1306" NODE="21:1.0.1.1.30.3.98.10" TYPE="SECTION">
<HEAD>§ 82.1306   D&amp;C Red No. 6.</HEAD>
<P>(a) The color additive D&amp;C Red No. 6 shall conform in identity and specifications to the requirements of § 74.1306 (a)(1) and (b) of this chapter.
</P>
<P>(b) The color additive D&amp;C Red No. 6 may be safely used for coloring drugs such that the combined total of D&amp;C Red No. 6 and D&amp;C Red No. 7 does not exceed 5 milligrams per daily dose of the drug.
</P>
<CITA TYPE="N">[47 FR 57691, Dec. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1307" NODE="21:1.0.1.1.30.3.98.11" TYPE="SECTION">
<HEAD>§ 82.1307   D&amp;C Red No. 7.</HEAD>
<P>(a) The color additive D&amp;C Red No. 7 shall conform in identity and specifications to the requirements of § 74.1307 (a)(1) and (b) of this chapter.
</P>
<P>(b) The color additive D&amp;C Red No. 7 may be safely used for coloring drugs such that the combined total of D&amp;C Red No. 6 and D&amp;C Red No. 7 does not exceed 5 milligrams per daily dose of the drug.
</P>
<CITA TYPE="N">[47 FR 57691, Dec. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1317" NODE="21:1.0.1.1.30.3.98.12" TYPE="SECTION">
<HEAD>§ 82.1317   D&amp;C Red No. 17.</HEAD>
<P>The color additive D&amp;C Red No. 17 shall conform in identity and specifications to the requirements of § 74.1317 (a)(1) and (b) of this chapter. D&amp;C Red No. 17 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.1321" NODE="21:1.0.1.1.30.3.98.13" TYPE="SECTION">
<HEAD>§ 82.1321   D&amp;C Red No. 21.</HEAD>
<P>The color additive D&amp;C Red No. 21 shall conform in identity and specifications to the requirements of § 74.1321 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 53847, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1322" NODE="21:1.0.1.1.30.3.98.14" TYPE="SECTION">
<HEAD>§ 82.1322   D&amp;C Red No. 22.</HEAD>
<P>The color additive D&amp;C Red No. 22 shall conform in identity and specifications to the requirements of § 74.1322 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 53847, Nov. 30, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1327" NODE="21:1.0.1.1.30.3.98.15" TYPE="SECTION">
<HEAD>§ 82.1327   D&amp;C Red No. 27.</HEAD>
<P>The color additive D&amp;C Red No. 27 shall conform in identity and specifications to the requirements of § 74.1327 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 42568, Sept. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1328" NODE="21:1.0.1.1.30.3.98.16" TYPE="SECTION">
<HEAD>§ 82.1328   D&amp;C Red No. 28.</HEAD>
<P>The color additive D&amp;C Red No. 28 shall conform in identity and specifications to the requirements of § 74.1328 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 42568, Sept. 28, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1330" NODE="21:1.0.1.1.30.3.98.17" TYPE="SECTION">
<HEAD>§ 82.1330   D&amp;C Red No. 30.</HEAD>
<P>The color additive D&amp;C Red No. 30 shall conform in identity and specifications to the requirements of § 74.1330 (a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[47 FR 22511, May 25, 1982]


</CITA>
</DIV8>


<DIV8 N="§ 82.1331" NODE="21:1.0.1.1.30.3.98.18" TYPE="SECTION">
<HEAD>§ 82.1331   D&amp;C Red No. 31.</HEAD>
<P>The color additive D&amp;C Red No. 31 shall conform in identity and specifications to the requirements of § 74.1331(a)(1) and (b) of this chapter. D&amp;C Red No. 31 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.1333" NODE="21:1.0.1.1.30.3.98.19" TYPE="SECTION">
<HEAD>§ 82.1333   D&amp;C Red No. 33.</HEAD>
<P>(a) The color additive D&amp;C Red. No. 33 shall conform in identity and specifications to the requirements of § 74.1333(a) (1) and (b) of this chapter.
</P>
<P>(b) All lakes of D&amp;C Red. No. 33 shall be manufactured from previously certified batches of the straight color additive.
</P>
<CITA TYPE="N">[53 FR 33121, Aug. 30, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 82.1334" NODE="21:1.0.1.1.30.3.98.20" TYPE="SECTION">
<HEAD>§ 82.1334   D&amp;C Red No. 34.</HEAD>
<P>Calcium salt of 3-hydroxy-4-[(1-sulfo-2 -naphthalenyl)azol-2-naphthalenecarboxylic acid.
</P>
<EXTRACT>
<FP-1>Sum of volatile matter (at 135 °C) and chlorides and sulfates (calculated as sodium salts), not more than 15 percent.
</FP-1>
<FP-1>2-Amino-1-naphthalenesulfonic acid, calcium salt, not more than 0.2 percent.
</FP-1>
<FP-1>3-Hydroxy-2-naphthoic acid, not more than 0.4 percent.
</FP-1>
<FP-1>Subsidiary colors, not more than 4 percent.
</FP-1>
<FP-1>Total color not less than 85 percent.</FP-1></EXTRACT>
</DIV8>


<DIV8 N="§ 82.1336" NODE="21:1.0.1.1.30.3.98.21" TYPE="SECTION">
<HEAD>§ 82.1336   D&amp;C Red No. 36.</HEAD>
<P>(a) The color additive D&amp;C Red No. 36 shall conform in identity and specifications to the requirements of § 74.1336 (a)(1) and (b) of this chapter.
</P>
<P>(b) All lakes of D&amp;C Red No. 36 shall be manufactured from previously certified batches of the straight color additive.
</P>
<CITA TYPE="N">[53 FR 29031, Aug. 2, 1988]


</CITA>
</DIV8>


<DIV8 N="§ 82.1602" NODE="21:1.0.1.1.30.3.98.22" TYPE="SECTION">
<HEAD>§ 82.1602   D&amp;C Violet No. 2.</HEAD>
<P>The color additive D&amp;C Violet No. 2 shall conform in identity and specifications to the requirements of § 74.1602(a)(1) and (b) of this chapter.


</P>
</DIV8>


<DIV8 N="§ 82.1707" NODE="21:1.0.1.1.30.3.98.23" TYPE="SECTION">
<HEAD>§ 82.1707   D&amp;C Yellow No. 7.</HEAD>
<P>The color additive D&amp;C Yellow No. 7 shall conform in identity and specifications to the requirements of § 74.1707(a)(1) and (b) of this chapter. D&amp;C Yellow No. 7 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.1708" NODE="21:1.0.1.1.30.3.98.24" TYPE="SECTION">
<HEAD>§ 82.1708   D&amp;C Yellow No. 8.</HEAD>
<P>The color additive D&amp;C Yellow No. 8 shall conform in identity and specifications to the requirements of § 74.1707(a)(1) and (b) of this chapter. D&amp;C Yellow No. 8 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>


<DIV8 N="§ 82.1710" NODE="21:1.0.1.1.30.3.98.25" TYPE="SECTION">
<HEAD>§ 82.1710   D&amp;C Yellow No. 10.</HEAD>
<P>The color additive D&amp;C Yellow No. 10 shall conform in identity and specifications to the requirements of § 74.1710(a)(1) and (b) of this chapter.
</P>
<CITA TYPE="N">[48 FR 39220, Aug. 30, 1983]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.30.4" TYPE="SUBPART">
<HEAD>Subpart D—Externally Applied Drugs and Cosmetics</HEAD>


<DIV8 N="§ 82.2050" NODE="21:1.0.1.1.30.4.98.1" TYPE="SECTION">
<HEAD>§ 82.2050   General.</HEAD>
<P>A batch of a straight color listed in this subpart may be certified, in accordance with the provisions of this part, for use in externally applied drugs and cosmetics, if such batch conforms to the requirements of § 82.5 and to the specifications set forth in this subpart for such color.


</P>
</DIV8>


<DIV8 N="§ 82.2051" NODE="21:1.0.1.1.30.4.98.2" TYPE="SECTION">
<HEAD>§ 82.2051   Lakes (Ext. D&amp;C).</HEAD>
<P>(a)(1) <I>General.</I> Any lake made by extending on a substratum of alumina, blanc fixe, gloss white, clay, titanium dioxide, zinc oxide, talc, rosin, aluminum benzoate, calcium carbonate, or on any combination of two or more of these (i) one of the straight colors hereinbefore listed in this subpart, which color is a salt in which is combined the basic radical sodium, potassium, barium, or calcium; or (ii) a salt prepared from one of the straight colors hereinbefore listed in this subpart by combining such color with the basic radical sodium, potassium, aluminum, barium, calcium, strontium, or zirconium.
</P>
<P>(2) <I>Specifications.</I>
</P>
<EXTRACT>
<FP-1>Ether extracts, not more than 0.5 percent.
</FP-1>
<FP-1>Soluble chlorides and sulfates (as sodium salts), not more than 3.0 percent.
</FP-1>
<FP-1>Intermediates, not more than 0.2 percent.</FP-1></EXTRACT>
<P>(b) Each lake made as prescribed in paragraph (a) of this section shall be considered to be a straight color and to be listed therein under the name which is formed as follows:
</P>
<P>(1) The listed name of the color from which the lake is prepared;
</P>
<P>(2) The name of the basic radical combined in such color; and
</P>
<P>(3) The word “Lake.” (For example, the name of a lake prepared by extending the color Ext. D&amp;C Yellow No. 2 upon a substratum is “Ext. D&amp;C Yellow No. 2—Calcium Lake,” and a lake prepared by extending the barium salt prepared from Ext. D&amp;C Red No. 2 upon the substratum is “Ext. D&amp;C Red No. 2—Barium Lake.”)


</P>
</DIV8>


<DIV8 N="§ 82.2707a" NODE="21:1.0.1.1.30.4.98.3" TYPE="SECTION">
<HEAD>§ 82.2707a   Ext. D&amp;C Yellow No. 7.</HEAD>
<P>The color additive Ext. D&amp;C Yellow No. 7 shall conform in identity with specifications to the requirements of § 74.1707a(a)(1) and (b) of this chapter. Ext. D&amp;C Yellow No. 7 is restricted to use in externally applied drugs and cosmetics.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="83-98" NODE="21:1.0.1.1.31" TYPE="PART">
<HEAD>PARTS 83-98 [RESERVED]


</HEAD>
</DIV5>


<DIV5 N="99" NODE="21:1.0.1.1.32" TYPE="PART">
<HEAD>PART 99—DISSEMINATION OF INFORMATION ON UNAPPROVED/NEW USES FOR MARKETED DRUGS, BIOLOGICS, AND DEVICES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331, 351, 352, 355, 360, 360c, 360e, 360aa-360aaa-6, 371, and 374; 42 U.S.C. 262.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>63 FR 64581, Nov. 20, 1998, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:1.0.1.1.32.1" TYPE="SUBPART">
<HEAD>Subpart A—General Information</HEAD>


<DIV8 N="§ 99.1" NODE="21:1.0.1.1.32.1.98.1" TYPE="SECTION">
<HEAD>§ 99.1   Scope.</HEAD>
<P>(a) This part applies to the dissemination of information on human drugs, including biologics, and devices where the information to be disseminated:
</P>
<P>(1) Concerns the safety, effectiveness, or benefit of a use that is not included in the approved labeling for a drug or device approved by the Food and Drug Administration for marketing or in the statement of intended use for a device cleared by the Food and Drug Administration for marketing; and
</P>
<P>(2) Will be disseminated to a health care practitioner, pharmacy benefit manager, health insurance issuer, group health plan, or Federal or State Government agency.
</P>
<P>(b) This part does not apply to a manufacturer's dissemination of information that responds to a health care practitioner's unsolicited request.


</P>
</DIV8>


<DIV8 N="§ 99.3" NODE="21:1.0.1.1.32.1.98.2" TYPE="SECTION">
<HEAD>§ 99.3   Definitions.</HEAD>
<P>(a) <I>Agency</I> or <I>FDA</I> means the Food and Drug Administration.
</P>
<P>(b) For purposes of this part, a <I>clinical investigation</I> is an investigation in humans that tests a specific clinical hypothesis.
</P>
<P>(c) <I>Group health plan</I> means an employee welfare benefit plan (as defined in section 3(1) of the Employee Retirement Income Security Act of 1974 (29 U.S.C. 1002(1))) to the extent that the plan provides medical care (as defined in paragraphs (c)(1) through (c)(3) of this section and including items and services paid for as medical care) to employees or their dependents (as defined under the terms of the plan) directly or through insurance, reimbursement, or otherwise. For purposes of this part, the term <I>medical care</I> means:
</P>
<P>(1) Amounts paid for the diagnosis, cure, mitigation, treatment, or prevention of disease, or amounts paid for the purpose of affecting any structure or function of the body;
</P>
<P>(2) Amounts paid for transportation primarily for and essential to medical care referred to in paragraph (c)(1) of this section; and
</P>
<P>(3) Amounts paid for insurance covering medical care referred to in paragraphs (c)(1) and (c)(2) of this section.
</P>
<P>(d) <I>Health care practitioner</I> means a physician or other individual who is a health care provider and licensed under State law to prescribe drugs or devices.
</P>
<P>(e) <I>Health insurance issuer</I> means an insurance company, insurance service, or insurance organization (including a health maintenance organization, as defined in paragraph (e)(2) of this section) which is licensed to engage in the business of insurance in a State and which is subject to State law which regulates insurance (within the meaning of section 514(b)(2) of the Employee Retirement Income Security Act of 1974 (29 U.S.C. 1144(b)(2))).
</P>
<P>(1) Such term does not include a group health plan.
</P>
<P>(2) For purposes of this part, the term <I>health maintenance organization</I> means:
</P>
<P>(i) A Federally qualified health maintenance organization (as defined in section 1301(a) of the Public Health Service Act (42 U.S.C. 300e(a)));
</P>
<P>(ii) An organization recognized under State law as a health maintenance organization; or
</P>
<P>(iii) A similar organization regulated under State law for solvency in the same manner and to the same extent as such a health maintenance organization.
</P>
<P>(f) <I>Manufacturer</I> means a person who manufactures a drug or device or who is licensed by such person to distribute or market the drug or device. For purposes of this part, the term may also include the sponsor of the approved, licensed, or cleared drug or device.
</P>
<P>(g) <I>New use</I> means a use that is not included in the approved labeling of an approved drug or device, or a use that is not included in the statement of intended use for a cleared device.
</P>
<P>(h) <I>Pharmacy benefit manager</I> means a person or entity that has, as its principal focus, the implementation of one or more device and/or prescription drug benefit programs.
</P>
<P>(i) A <I>reference publication</I> is a publication that:
</P>
<P>(1) Has not been written, edited, excerpted, or published specifically for, or at the request of, a drug or device manufacturer;
</P>
<P>(2) Has not been edited or significantly influenced by such a manufacturer;
</P>
<P>(3) Is not solely distributed through such a manufacturer, but is generally available in bookstores or other distribution channels where medical textbooks are sold;
</P>
<P>(4) Does not focus on any particular drug or device of a manufacturer that disseminates information under this part and does not have a primary focus on new uses of drugs or devices that are marketed or are under investigation by a manufacturer supporting the dissemination of information; and
</P>
<P>(5) Does not present materials that are false or misleading.
</P>
<P>(j) <I>Scientific or medical journal</I> means a scientific or medical publication:
</P>
<P>(1) That is published by an organization that has an editorial board, that uses experts who have demonstrated expertise in the subject of an article under review by the organization and who are independent of the organization, to review and objectively select, reject, or provide comments about proposed articles, and that has a publicly stated policy, to which the organization adheres, of full disclosure of any conflict of interest or biases for all authors or contributors involved with the journal or organization;
</P>
<P>(2) Whose articles are peer-reviewed and published in accordance with the regular peer-review procedures of the organization;
</P>
<P>(3) That is generally recognized to be of national scope and reputation;
</P>
<P>(4) That is indexed in the Index Medicus of the National Library of Medicine of the National Institutes of Health; and
</P>
<P>(5) That is not in the form of a special supplement that has been funded in whole or in part by one or more manufacturers.
</P>
<P>(k) <I>Supplemental application</I> means:
</P>
<P>(1) For drugs, a supplement to support a new use to an approved new drug application;
</P>
<P>(2) For biologics, a supplement to an approved license application;
</P>
<P>(3) For devices that are the subject of a cleared 510(k) submission and devices that are exempt from the 510(k) process, a new 510(k) submission to support a new use or, for devices that are the subject of an approved premarket approval application, a supplement to support a new use to an approved premarket approval application.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:1.0.1.1.32.2" TYPE="SUBPART">
<HEAD>Subpart B—Information To Be Disseminated</HEAD>


<DIV8 N="§ 99.101" NODE="21:1.0.1.1.32.2.98.1" TYPE="SECTION">
<HEAD>§ 99.101   Information that may be disseminated.</HEAD>
<P>(a) A manufacturer may disseminate written information concerning the safety, effectiveness, or benefit of a use not described in the approved labeling for an approved drug or device or in the statement of intended use for a cleared device, provided that the manufacturer complies with all other relevant requirements under this part. Such information shall:
</P>
<P>(1) Be about a drug or device that has been approved, licensed, or cleared for marketing by FDA;
</P>
<P>(2) Be in the form of:
</P>
<P>(i) An unabridged reprint or copy of an article, peer-reviewed by experts qualified by scientific training or experience to evaluate the safety or effectiveness of the drug or device involved, which was published in a scientific or medical journal. In addition, the article must be about a clinical investigation with respect to the drug or device and must be considered to be scientifically sound by the experts described in this paragraph; or
</P>
<P>(ii) An unabridged reference publication that includes information about a clinical investigation with respect to the drug or device, which experts qualified by scientific training or experience to evaluate the safety or effectiveness of the drug or device that is the subject of the clinical investigation would consider to be scientifically sound;
</P>
<P>(3) Not pose a significant risk to the public health;
</P>
<P>(4) Not be false or misleading. FDA may consider information disseminated under this part to be false or misleading if, among other things, the information includes only favorable publications when unfavorable publications exist or excludes articles, reference publications, or other information required under § 99.103(a)(4) or the information presents conclusions that clearly cannot be supported by the results of the study; and
</P>
<P>(5) Not be derived from clinical research conducted by another manufacturer unless the manufacturer disseminating the information has the permission of such other manufacturer to make the dissemination.
</P>
<P>(b) For purposes of this part:
</P>
<P>(1) FDA will find that all journal articles and reference publications (as those terms are defined in § 99.3) are scientifically sound except:
</P>
<P>(i) Letters to the editor;
</P>
<P>(ii) Abstracts of a publication;
</P>
<P>(iii) Those regarding Phase 1 trials in healthy people;
</P>
<P>(iv) Flagged reference publications that contain little or no substantive discussion of the relevant clinical investigation; and
</P>
<P>(v) Those regarding observations in four or fewer people that do not reflect any systematic attempt to collect data, unless the manufacturer demonstrates to FDA that such reports could help guide a physician in his/her medical practice.
</P>
<P>(2) A reprint or copy of an article or reference publication is “unabridged” only if it retains the same appearance, form, format, content, or configuration as the original article or publication. Such reprint, copy of an article, or reference publication shall not be disseminated with any information that is promotional in nature. A manufacturer may cite a particular discussion about a new use in a reference publication in the explanatory or other information attached to or otherwise accompanying the reference publication under § 99.103.


</P>
</DIV8>


<DIV8 N="§ 99.103" NODE="21:1.0.1.1.32.2.98.2" TYPE="SECTION">
<HEAD>§ 99.103   Mandatory statements and information.</HEAD>
<P>(a) Any information disseminated under this part shall include:
</P>
<P>(1) A prominently displayed statement disclosing:
</P>
<P>(i) For a drug, “This information concerns a use that has not been approved by the Food and Drug Administration.” For devices, the statement shall read, “This information concerns a use that has not been approved or cleared by the Food and Drug Administration.” If the information to be disseminated includes both an approved and unapproved use or uses or a cleared and uncleared use or uses, the manufacturer shall modify the statement to identify the unapproved or uncleared new use or uses. The manufacturer shall permanently affix the statement to the front of each reprint or copy of an article from a scientific or medical journal and to the front of each reference publication disseminated under this part;
</P>
<P>(ii) If applicable, the information is being disseminated at the expense of the manufacturer;
</P>
<P>(iii) If applicable, the names of any authors of the information who were employees of, or consultants to, or received compensation from the manufacturer, or who had a significant financial interest in the manufacturer during the time that the study that is the subject of the dissemination was conducted up through 1 year after the time the article/reference publication was written and published;
</P>
<P>(iv) If applicable, a statement that there are products or treatments that have been approved or cleared for the use that is the subject of the information being disseminated; and
</P>
<P>(v) The identification of any person that has provided funding for the conduct of a study relating to the new use of a drug or device for which such information is being disseminated; and
</P>
<P>(2) The official labeling for the drug or device;
</P>
<P>(3) A bibliography of other articles (that concern reports of clinical investigations both supporting and not supporting the new use) from a scientific reference publication or scientific or medical journal that have been previously published about the new use of the drug or device covered by the information that is being disseminated, unless the disseminated information already includes such a bibliography; and
</P>
<P>(4) Any additional information required by FDA under § 99.301(a)(2). Such information shall be attached to the front of the disseminated information or, if attached to the back of the disseminated information, its presence shall be made known to the reader by a sticker or notation on the front of the disseminated information and may consist of:
</P>
<P>(i) Objective and scientifically sound information pertaining to the safety or effectiveness of the new use of the drug or device and which FDA determines is necessary to provide objectivity and balance. This may include information that the manufacturer has submitted to FDA or, where appropriate, a summary of such information and any other information that can be made publicly available; and
</P>
<P>(ii) An objective statement prepared by FDA, based on data or other scientifically sound information, bearing on the safety or effectiveness of the new use of the drug or device.
</P>
<P>(b) Except as provided in paragraphs (a)(1)(i) and (a)(4) of this section, the statements, bibliography, and other information required by this section shall be attached to such disseminated information.
</P>
<P>(c) For purposes of this section, factors to be considered in determining whether a statement is “prominently displayed” may include, but are not limited to, type size, font, layout, contrast, graphic design, headlines, spacing, and any other technique to achieve emphasis or notice. The required statements shall be outlined, boxed, highlighted, or otherwise graphically designed and presented in a manner that achieves emphasis or notice and is distinct from the other information being disseminated.


</P>
</DIV8>


<DIV8 N="§ 99.105" NODE="21:1.0.1.1.32.2.98.3" TYPE="SECTION">
<HEAD>§ 99.105   Recipients of information.</HEAD>
<P>A manufacturer disseminating information on a new use under this part may only disseminate that information to a health care practitioner, a pharmacy benefit manager, a health insurance issuer, a group health plan, or a Federal or State Government agency.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:1.0.1.1.32.3" TYPE="SUBPART">
<HEAD>Subpart C—Manufacturer's Submissions, Requests, and Applications</HEAD>


<DIV8 N="§ 99.201" NODE="21:1.0.1.1.32.3.98.1" TYPE="SECTION">
<HEAD>§ 99.201   Manufacturer's submission to the agency.</HEAD>
<P>(a) Sixty days before disseminating any written information concerning the safety, effectiveness, or benefit of a new use for a drug or device, a manufacturer shall submit to the agency:
</P>
<P>(1) An identical copy of the information to be disseminated, including any information (e.g., the bibliography) and statements required under § 99.103;
</P>
<P>(2) Any other clinical trial information which the manufacturer has relating to the effectiveness of the new use, any other clinical trial information that the manufacturer has relating to the safety of the new use, any reports of clinical experience pertinent to the safety of the new use, and a summary of such information. For purposes of this part, clinical trial information includes, but is not limited to, published papers and abstracts, even if not intended for dissemination, and unpublished manuscripts, abstracts, and data analyses from completed or ongoing investigations. The reports of clinical experience required under this paragraph shall include case studies, retrospective reviews, epidemiological studies, adverse event reports, and any other material concerning adverse effects or risks reported for or associated with the new use. If the manufacturer has no knowledge of clinical trial information relating to the safety or effectiveness of the new use or reports of clinical experience pertaining to the safety of the new use, the manufacturer shall provide a statement to that effect;
</P>
<P>(3) An explanation of the manufacturer's method of selecting the articles for the bibliography (e.g., the databases or sources and criteria (i.e., subject headings/keywords) used to generate the bibliography and the time period covered by the bibliography); and
</P>
<P>(4) If the manufacturer has not submitted a supplemental application for the new use, one of the following:
</P>
<P>(i) If the manufacturer has completed studies needed for the submission of a supplemental application for the new use:
</P>
<P>(A) A copy of the protocol for each completed study or, if such protocol was submitted to an investigational new drug application or an investigational device exemption, the number(s) for the investigational new drug application or investigational device exemption covering the new use, the date of submission of the protocol(s), the protocol number(s), and the date of any amendments to the protocol(s); and
</P>
<P>(B) A certification stating that, “On behalf of [insert manufacturer's name], I certify that [insert manufacturer's name] has completed the studies needed for the submission of a supplemental application for [insert new use] and will submit a supplemental application for such new use to the Food and Drug Administration no later than [insert date no later than 6 months from date that dissemination of information under this part can begin]”; or
</P>
<P>(ii) If the manufacturer has planned studies that will be needed for the submission of a supplemental application for the new use:
</P>
<P>(A) The proposed protocols and schedule for conducting the studies needed for the submission of a supplemental application for the new use. The protocols shall comply with all applicable requirements in parts 312 of this chapter (investigational new drug applications) and 812 of this chapter (investigational device exemptions). The schedule shall include the projected dates on which the manufacturer expects the principal study events to occur (e.g., initiation and completion of patient enrollment, completion of data collection, completion of data analysis, and submission of the supplemental application); and
</P>
<P>(B) A certification stating that, “On behalf of [insert manufacturer's name], I certify that [insert manufacturer's name] will exercise due diligence to complete the clinical studies necessary to submit a supplemental application for [insert new use] and will submit a supplemental application for such new use to the Food and Drug Administration no later than [insert date no later than 36 months from date that dissemination of information under this part can begin or no later than such time period as FDA may specify pursuant to an extension granted under § 99.303(a)];” or
</P>
<P>(iii) An application for exemption from the requirement of a supplemental application; or
</P>
<P>(5) If the manufacturer has submitted a supplemental application for the new use, a cross-reference to that supplemental application.
</P>
<P>(b) The manufacturer's attorney, agent, or other authorized official shall sign the submission and certification statement or application for exemption. If the manufacturer does not have a place of business in the United States, the submission and certification statement or application for exemption shall contain the signature, name, and address of the manufacturer's attorney, agent, or other authorized official who resides or maintains a place of business in the United States.
</P>
<P>(c) The manufacturer shall send three copies of the submission and certification statement or application for exemption to FDA. The outside of the shipping container shall be marked as “Submission for the Dissemination of Information on an Unapproved/New Use.” The manufacturer shall send the submission and certification statement or application for exemption to the appropriate FDA component listed in paragraphs (c)(1) through (c)(3) of this section.
</P>
<P>(1) For biological products and devices regulated by the Food and Drug Administration, Center for Biologics Evaluation and Research, Document Control Center, 10903 New Hampshire Ave., Bldg. 71, Rm. G112, Silver Spring, MD 20993-0002;
</P>
<P>(2) For human drug products, biological products, and devices regulated by the Center for Drug Evaluation and Research, the Division of Drug Marketing, Advertising, and Communications (HFD-42), Center for Drug Evaluation and Research, Food and Drug Administration, 5600 Fishers Lane, Rockville, MD 20857; or
</P>
<P>(3) For medical devices, the Promotion and Advertising Policy Staff (HFZ-302), Office of Compliance, Center for Devices and Radiological Health, Food and Drug Administration, 2098 Gaither Rd., Rockville, MD 20850.
</P>
<P>(d) The 60-day period shall begin when FDA receives a manufacturer's submission, including, where applicable, a certification statement or an application for an exemption.
</P>
<CITA TYPE="N">[63 FR 64581, Nov. 20, 1998, as amended at 70 FR 14980, Mar. 24, 2005; 80 FR 18090, Apr. 3, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 99.203" NODE="21:1.0.1.1.32.3.98.2" TYPE="SECTION">
<HEAD>§ 99.203   Request to extend the time for completing planned studies.</HEAD>
<P>(a) A manufacturer may request, prior to or at the time of making a submission to FDA under § 99.201, that FDA extend the 36-month time period for completing the studies and submitting a supplemental application for the new use that is the subject of the information to be disseminated. Such request must set forth the reasons that such studies cannot be completed and submitted in a supplemental application within 36 months.
</P>
<P>(b) A manufacturer who has certified that it will complete the studies necessary to submit a supplemental application for a new use within a specified period of time from the date that dissemination of information under this part can begin under § 99.201(a)(4)(ii), but later finds that it will be unable to complete such studies and submit a supplemental application within that time period may request an extension of time from FDA. The manufacturer, in its request for extension, shall identify the product, the new use, and shall:
</P>
<P>(1) Describe the study or studies that cannot be completed on time and explain why the study or studies cannot be completed on time;
</P>
<P>(2) Describe the current status of the incomplete study or studies and summarize the work conducted, including the dates on which principal events concerning the study or studies occurred; and
</P>
<P>(3) Estimate the additional time needed to complete the studies and submit a supplemental application. The requested extension shall not exceed an additional 24 months.
</P>
<P>(c) The manufacturer shall send three copies of the request for extension to the same FDA office that received the manufacturer's initial submission and certification statement. The outside of the envelope shall be marked as “Request for Time Extension—Dissemination of Information on an Unapproved Use.”


</P>
</DIV8>


<DIV8 N="§ 99.205" NODE="21:1.0.1.1.32.3.98.3" TYPE="SECTION">
<HEAD>§ 99.205   Application for exemption from the requirement to file a supplemental application.</HEAD>
<P>(a) In certain circumstances, described in paragraph (b) of this section, a manufacturer may submit an application for an exemption from the requirement to submit a supplemental application for a new use for purposes of disseminating information on that use.
</P>
<P>(b) The manufacturer's application for an exemption shall identify the basis for the proposed exemption and shall include materials demonstrating that it would be economically prohibitive or that it would be unethical to conduct the studies necessary to submit a supplemental application for the new use.
</P>
<P>(1) If the basis for the manufacturer's application for exemption is that it would be economically prohibitive to incur the costs necessary to submit a supplemental application for a new use, the manufacturer shall, at a minimum, provide:
</P>
<P>(i) Evidence explaining why existing data characterizing the safety and effectiveness of the drug or device, including data from the study described in the information to be disseminated, are not adequate to support the submission of a supplemental application for the new use. Such evidence shall include an analysis of all data relevant to the safety and effectiveness of the use, a summary of those data, and any documentation resulting from prior discussions with the agency concerning the adequacy of the existing data; and
</P>
<P>(ii) Evidence demonstrating that the cost of the study or studies for the new use reasonably exceeds the expected revenue from the new use minus the costs of goods sold and marketing and administrative expenses attributable to the new use of the product. Such evidence shall include:
</P>
<P>(A) A description of the additional studies that the manufacturer believes are necessary to support the submission of a supplemental application for the new use, including documentation from prior discussions, if any, with the agency concerning the studies that would be needed, and an estimate of the projected costs for such studies;
</P>
<P>(B) The expected patient population for the new use;
</P>
<P>(C) The expected revenue for the new use, including an explanation of the price at which the drug or device will be sold;
</P>
<P>(D) Any exclusivity for the drug or device for the new use; and
</P>
<P>(E) Any other information that the manufacturer has showing that conducting the studies on the new use would be economically prohibitive; and
</P>
<P>(iii) An attestation by a responsible individual of the manufacturer or an individual acting on the manufacturer's behalf verifying that the estimates included with the submission are accurate and were prepared in accordance with generally accepted accounting procedures. The data underlying and supporting the estimates shall be made available to FDA upon request. Alternatively, a manufacturer may submit a report of an independent certified public accountant in accordance with the Statement of Standards for Attestation established by the American Institute of Certified Public Accountants and agreed upon procedures performed with respect to the estimates submitted under this section.
</P>
<P>(2) If the basis for the manufacturer's application for exemption is that it would be unethical to conduct the studies necessary for the supplemental application for a new use, the manufacturer shall provide evidence:
</P>
<P>(i) Explaining why existing data characterizing the safety and effectiveness of the drug or device, including data from the study described in the information to be disseminated, are not adequate to support the submission of a supplemental application for the new use. Such evidence shall include an analysis of all data relevant to the safety and effectiveness of the new use, a summary of those data, and any documentation resulting from prior discussions with the agency concerning the adequacy of the existing data; and
</P>
<P>(ii) Explaining why it would be unethical to conduct the further studies that would be necessary for the approval of the new use. Such evidence shall establish that, notwithstanding the insufficiency of available data to support the submission of a supplemental application for the new use, the data are persuasive to the extent that withholding the drug or device in a controlled study (e.g., by providing no therapy, a placebo, an alternative therapy, or an alternative dose) would pose an unreasonable risk of harm to human subjects. In assessing the appropriateness of conducting studies to support the new use, the manufacturer may provide evidence showing that the new use is broadly accepted as current standard medical treatment or therapy. The manufacturer shall also address the possibility of conducting studies in different populations or of modified design (e.g., adding the new therapy to existing treatments or using an alternative dose if monotherapy studies could not be conducted).


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:1.0.1.1.32.4" TYPE="SUBPART">
<HEAD>Subpart D—FDA Action on Submissions, Requests, and Applications</HEAD>


<DIV8 N="§ 99.301" NODE="21:1.0.1.1.32.4.98.1" TYPE="SECTION">
<HEAD>§ 99.301   Agency action on a submission.</HEAD>
<P>(a) <I>Submissions.</I> Within 60 days after receiving a submission under this part, FDA may:
</P>
<P>(1) Determine that the manufacturer does not comply with the requirements under this part and that, as a result, the manufacturer shall not disseminate any information under this part;
</P>
<P>(2) After providing the manufacturer notice and an opportunity for a meeting, determine that the information submitted regarding a new use fails to provide data, analyses, or other written matter that is objective and balanced and:
</P>
<P>(i) Require the manufacturer to disseminate additional information, including information that the manufacturer has submitted to FDA or, where appropriate, a summary of such information or any other information that can be made publicly available, which, in the agency's opinion:
</P>
<P>(A) Is objective and scientifically sound;
</P>
<P>(B) Pertains to the safety or effectiveness of the new use; and
</P>
<P>(C) Is necessary to provide objectivity and balance; and
</P>
<P>(ii) Require the manufacturer to disseminate an objective statement prepared by FDA that is based on data or other scientifically sound information available to the agency and bears on the safety or effectiveness of the drug or device for the new use; and
</P>
<P>(3) Require the manufacturer to maintain records that will identify individual recipients of the information that is to be disseminated when such individual records are warranted due to special safety considerations associated with the new use.
</P>
<P>(b) <I>Protocols/Studies.</I> Within 60 days after receiving a submission under this part, FDA shall:
</P>
<P>(1) If the manufacturer has planned studies that will be needed for the submission of a supplemental application for the new use, review the manufacturer's proposed protocols and schedule for completing such studies and determine whether the proposed protocols are adequate and whether the proposed schedule for completing the studies is reasonable. FDA shall notify the manufacturer of its determination; or
</P>
<P>(2) If the manufacturer has completed studies that the manufacturer believes would be an adequate basis for the submission of a supplemental application for the new use, conduct a review of the protocols submitted for such studies to determine whether they are adequate. FDA shall notify the manufacturer of its determination.


</P>
</DIV8>


<DIV8 N="§ 99.303" NODE="21:1.0.1.1.32.4.98.2" TYPE="SECTION">
<HEAD>§ 99.303   Extension of time for completing planned studies.</HEAD>
<P>(a) Upon review of a drug or device manufacturer's proposed protocols and schedules for conducting studies needed for the submission of a supplemental application for a new use, FDA may, with or without a request for an extension from the manufacturer, determine that such studies cannot be completed and submitted within 36 months. The agency may exercise its discretion in extending the time period for completing the studies and submitting a supplemental application. Extensions under this paragraph are not subject to any time limit, but shall be made before the manufacturer begins the studies needed for the submission of a supplemental application for the new use.
</P>
<P>(b) The manufacturer may, after beginning the studies needed for the submission of a supplemental application for a new use, request in writing that FDA extend the time period for conducting studies needed for the submission of a supplemental application for a new use and submitting a supplemental application to FDA. FDA may grant or deny the request or, after consulting the manufacturer, grant an extension different from that requested by the manufacturer. FDA may grant a manufacturer's request for an extension if FDA determines that the manufacturer has acted with due diligence to conduct the studies needed for the submission of a supplemental application for a new use and to submit such a supplemental application to FDA in a timely manner and that, despite such actions, the manufacturer needs additional time to complete the studies and submit the supplemental application. Extensions under this paragraph shall not exceed 24 months.
</P>
<P>(c) If FDA extends the time period for completing the studies and submitting a supplemental application under paragraph (a) of this section after the manufacturer has submitted a certification under § 99.201(a)(4)(ii)(B), or if FDA grants a manufacturer's request for an extension under paragraph (b) of this section, the manufacturer shall submit a new certification under § 99.201(a)(4)(ii)(B) that sets forth the timeframe within which clinical studies will be completed and a supplemental application will be submitted to FDA.


</P>
</DIV8>


<DIV8 N="§ 99.305" NODE="21:1.0.1.1.32.4.98.3" TYPE="SECTION">
<HEAD>§ 99.305   Exemption from the requirement to file a supplemental application.</HEAD>
<P>(a) Within 60 days after receipt of an application for an exemption from the requirement of a supplemental application, FDA shall approve or deny the application.
</P>
<P>(1) If FDA does not act on the application for an exemption within the 60-day period, the application for an exemption shall be deemed to be approved.
</P>
<P>(2) If an application for an exemption is deemed to be approved, FDA may, at any time, terminate such approval if it determines that the requirements for granting an exemption have not been met. FDA shall notify the manufacturer if the approval is terminated.
</P>
<P>(b) In reviewing an application for an exemption, FDA shall consider the materials submitted by the manufacturer and may consider any other appropriate information, including, but not limited to, any pending or previously approved applications for exemption submitted by the manufacturer.
</P>
<P>(c) FDA may grant an application for an exemption if FDA determines that:
</P>
<P>(1) It would be economically prohibitive for the manufacturer to incur the costs necessary to submit a supplemental application for a new use, which at a minimum requires:
</P>
<P>(i) That existing data characterizing the safety and effectiveness of the drug or device, including data from the study described in the information to be disseminated are not adequate to support the submission of a supplemental application for the new use; and
</P>
<P>(ii) That the cost of the study or studies for the new use reasonably exceeds the expected revenue from the new use minus the cost of goods sold and marketing and administrative expenses attributable to the new use of the product, and there are not less expensive ways to obtain the needed information; or
</P>
<P>(2) It would be unethical to conduct clinical studies needed to support the submission of a supplemental application for the new use because:
</P>
<P>(i) Existing data characterizing the safety and effectiveness of the drug or device, including data from the study described in the information to be disseminated are not adequate to support the submission of a supplemental application for the new use; and
</P>
<P>(ii) Although available evidence would not support the submission of a supplemental application for the new use, the data are persuasive to the extent that withholding the drug or device in a controlled study would pose an unreasonable risk of harm to human subjects and no studies in different populations or of modified design can be utilized. In determining whether it would be unethical to conduct clinical studies, the agency shall consider, in addition to the persuasiveness of available evidence of effectiveness, whether the new use of the drug or device is broadly accepted as current standard medical treatment or therapy.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:1.0.1.1.32.5" TYPE="SUBPART">
<HEAD>Subpart E—Corrective Actions and Cessation of Dissemination</HEAD>


<DIV8 N="§ 99.401" NODE="21:1.0.1.1.32.5.98.1" TYPE="SECTION">
<HEAD>§ 99.401   Corrective actions and cessation of dissemination of information.</HEAD>
<P>(a) <I>FDA actions based on post dissemination data.</I> If FDA receives data after a manufacturer has begun disseminating information on a new use and, based on that data, determines that the new use that is the subject of information disseminated under this part may not be effective or may present a significant risk to public health, FDA shall consult the manufacturer and, after such consultation, take appropriate action to protect the public health. Such action may include ordering the manufacturer to cease disseminating information on the new use and to take appropriate corrective action.
</P>
<P>(b) <I>FDA actions based on information disseminated by a manufacturer.</I> If FDA determines that a manufacturer is disseminating information that does not comply with the requirements under this part, FDA may:
</P>
<P>(1) Provide to the manufacturer an opportunity to bring itself into compliance with the requirements under this part if the manufacturer's noncompliance constitutes a minor violation of these requirements; or
</P>
<P>(2) Order the manufacturer to cease dissemination of information and to take corrective action. FDA shall issue such an order only after it has:
</P>
<P>(i) Provided notice to the manufacturer regarding FDA's intent to issue an order to cease dissemination; and
</P>
<P>(ii) Provided to the manufacturer an opportunity for a meeting. FDA need not provide an opportunity for a meeting if the manufacturer certified that it will submit a supplemental application for the new use within 6 months of the date that dissemination can begin and the noncompliance involves a failure to submit such supplemental application.
</P>
<P>(c) <I>FDA actions based on a manufacturer's supplemental application.</I> FDA may order a manufacturer to cease disseminating information under this part and to take corrective action if:
</P>
<P>(1) In the case of a manufacturer that has submitted a supplemental application for the new use, FDA determines that the supplemental application does not contain adequate information for approval of the new use;
</P>
<P>(2) In the case of a manufacturer that has certified that it will submit a supplemental application for the new use within 6 months, the manufacturer has not, within the 6-month period, submitted a supplemental application for the new use;
</P>
<P>(3) In the case of a manufacturer that has certified that it will submit a supplemental application for the new use within 36 months or within such time as FDA has determined to be appropriate under § 99.303(a) or (b), such manufacturer has not submitted the supplemental application within the certified time, or FDA, after an informal hearing, has determined that the manufacturer is not acting with due diligence to initiate or complete the studies necessary to support a supplemental application for the new use; or
</P>
<P>(4) In the case of a manufacturer that has certified that it will submit a supplemental application for the new use within 36 months or within such time as FDA has determined to be appropriate under § 99.303(a) or (b), the manufacturer has discontinued or terminated the clinical studies that would be necessary to support a supplemental application for a new use.
</P>
<P>(d) <I>Effective date of orders to cease dissemination.</I> An order to cease dissemination of information shall be effective upon date of receipt by the manufacturer, unless otherwise stated in such order.
</P>
<P>(e) <I>Cessation of dissemination by a noncomplying manufacturer.</I> A manufacturer that begins to disseminate information in compliance with this part, but subsequently fails to comply with this part, shall immediately cease disseminating information under this part. A manufacturer that discontinues, terminates, or fails to conduct with due diligence clinical studies that it certified it would complete under § 99.201(a)(4)(ii) shall be deemed not in compliance with this part. A manufacturer shall notify FDA immediately if it ceases dissemination under this paragraph.


</P>
</DIV8>


<DIV8 N="§ 99.403" NODE="21:1.0.1.1.32.5.98.2" TYPE="SECTION">
<HEAD>§ 99.403   Termination of approvals of applications for exemption.</HEAD>
<P>(a) FDA may, at any time, terminate the approval of an application for an exemption from the requirement to file a supplemental application if:
</P>
<P>(1) The application for an exemption had been deemed to be approved because the agency had not acted on the application within 60 days after its receipt by FDA;
</P>
<P>(2) The manufacturer is disseminating written information on the new use; and
</P>
<P>(3) FDA determines that it would be economically and ethically possible for the manufacturer to conduct the clinical studies needed to submit a supplemental application for the new use.
</P>
<P>(b) If FDA terminates a deemed approval of an application for an exemption under paragraph (a) of this section, FDA also may:
</P>
<P>(1) Order the manufacturer to cease disseminating information; and
</P>
<P>(2) Order the manufacturer to take action to correct the information that has been disseminated if FDA determines that the new use described in the disseminated information would pose a significant risk to public health.
</P>
<P>(c) FDA shall notify the manufacturer if it terminates the deemed approval of an application for an exemption under paragraph (a) of this section. If FDA also issues an order to cease dissemination of information, the manufacturer shall comply with the order no later than 60 days after its receipt.
</P>
<P>(d) FDA may, at any time, terminate the approval of an application for an exemption from the requirement to file a supplemental application for a new use if, after consulting with the manufacturer that was granted such exemption, FDA determines that the manufacturer no longer meets the requirements for an exemption on the basis that it is economically prohibitive or unethical to conduct the studies needed to submit a supplemental application for the new use.
</P>
<P>(e) If FDA terminates an approval of an application for an exemption under paragraph (d) of this section, the manufacturer must, within 60 days of being notified by FDA that its exemption approval has been terminated, file a supplemental application for the new use that is the subject of the information being disseminated under the exemption, certify, under § 99.201(a)(4)(i) or (a)(4)(ii) that it will file a supplemental application for the new use, or cease disseminating the information on the new use. FDA may require a manufacturer that ceases dissemination of information on the new use to undertake corrective action.


</P>
</DIV8>


<DIV8 N="§ 99.405" NODE="21:1.0.1.1.32.5.98.3" TYPE="SECTION">
<HEAD>§ 99.405   Applicability of labeling, adulteration, and misbranding authority.</HEAD>
<P>The dissemination of information relating to a new use for a drug or device may constitute labeling, evidence of a new intended use, adulteration, or misbranding of the drug or device if such dissemination fails to comply with section 551 of the Federal Food, Drug, and Cosmetic Act (the act) (21 U.S.C. 360aaa) and the requirements of this part. A manufacturer's failure to exercise due diligence in submitting the clinical studies that are necessary for the approval of a new use that is the subject of information disseminated under this part or in beginning or completing such clinical studies shall be deemed a failure to comply with section 551 of the act and the requirements of this part.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:1.0.1.1.32.6" TYPE="SUBPART">
<HEAD>Subpart F—Recordkeeping and Reports</HEAD>


<DIV8 N="§ 99.501" NODE="21:1.0.1.1.32.6.98.1" TYPE="SECTION">
<HEAD>§ 99.501   Recordkeeping and reports.</HEAD>
<P>(a) A manufacturer disseminating information under this part shall:
</P>
<P>(1) Maintain records sufficient to allow the manufacturer to take corrective action as required by FDA. The manufacturer shall make such records available to FDA, upon request, for inspection and copying. Such records shall either:
</P>
<P>(i) Identify, by name, those persons receiving the disseminated information; or
</P>
<P>(ii) Identify, by category, the recipients of the disseminated information, unless FDA requires the manufacturer to retain records identifying individual recipients of the disseminated information. Manufacturers whose records identify recipients by category only shall:
</P>
<P>(A) Identify subcategories of recipients where appropriate (e.g., oncologists, pediatricians, obstetricians, etc.); and
</P>
<P>(B) Ensure that any corrective action to be taken will be sufficiently conspicuous to individuals within that category of recipients;
</P>
<P>(2) Maintain an identical copy of the information disseminated under this part; and
</P>
<P>(3) Upon the submission of a supplemental application to FDA, notify the appropriate office identified in § 99.201(c) of this part.
</P>
<P>(b) A manufacturer disseminating information on a new use for a drug or device shall, on a semiannual basis, submit to the FDA office identified in § 99.201(c) of this part:
</P>
<P>(1) A list containing the titles of articles and reference publications relating to the new use of drugs or devices that the manufacturer disseminated to a health care practitioner, pharmacy benefit manager, health insurance issuer, group health plan, or Federal or State Government agency. The list shall cover articles and reference publications disseminated in the 6-month period preceding the date on which the manufacturer provides the list to FDA;
</P>
<P>(2) A list identifying the categories of health care practitioners, pharmacy benefit managers, health insurance issuers, group health plans, or Federal or State Government agencies that received the articles and reference publications in the 6-month period described in paragraph (b)(1) of this section. The list shall also identify which category of recipients received a particular article or reference publication;
</P>
<P>(3) A notice and summary of any additional clinical research or other data relating to the safety or effectiveness of the new use, and, if the manufacturer possesses such clinical research or other data, a copy of the research or data. Such other data may include, but is not limited to, new articles published in scientific or medical journals, reference publications, and summaries of adverse effects that are or may be associated with the new use;
</P>
<P>(4) If the manufacturer is conducting studies necessary for the submission of a supplemental application, the manufacturer shall submit periodic progress reports on these studies to FDA. Such reports shall describe the studies' current status (i.e., progress on patient enrollment, any significant problems that could affect the manufacturer's ability to complete the studies, and expected completion dates). If the manufacturer discontinues or terminates a study before completing it, the manufacturer shall, as part of the next periodic progress report, state the reasons for such discontinuation or termination; and
</P>
<P>(5) If the manufacturer was granted an exemption from the requirements to submit a supplemental application for the new use, any new or additional information that relates to whether the manufacturer continues to meet the requirements for such exemption. This information may include, but is not limited to, new or additional information regarding revenues from the product that is the subject of the dissemination and new or additional information regarding the persuasiveness of the data on the new use, including information regarding whether the new use is broadly accepted as current standard medical treatment or therapy.
</P>
<P>(c) A manufacturer shall maintain a copy of all information, lists, records, and reports required or disseminated under this part for 3 years after it has ceased dissemination of such information and make such documents available to FDA for inspection and copying.


</P>
</DIV8>

</DIV6>

</DIV5>

</DIV4>

</DIV3>

</DIV1>

</ECFRBRWS>
<ECFRBRWS>
<AMDDATE>July 20, 2026
</AMDDATE>

<DIV1 N="2" NODE="21:2" TYPE="TITLE">

<HEAD>Title 21—Food and Drugs--Volume 2</HEAD>
<CFRTOC>
<PTHD>Part
</PTHD>
<CHAPTI>
<SUBJECT><E T="04">chapter i</E>—Food and Drug Administration, Department of Health and Human Services (Continued)
</SUBJECT>
<PG>100


</PG></CHAPTI></CFRTOC>

<DIV3 N="I" NODE="21:2.0.1" TYPE="CHAPTER">

<HEAD> CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)  <P>(Parts 100 to 169)</P></HEAD>

<DIV4 N="B" NODE="21:2.0.1.1" TYPE="SUBCHAP">
<HEAD>SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION


</HEAD>

<DIV5 N="100" NODE="21:2.0.1.1.1" TYPE="PART">
<HEAD>PART 100—GENERAL
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331, 337, 342, 343, 348, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14306, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 100 appear at 81 FR 49895, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.1.1" TYPE="SUBPART">
<HEAD>Subpart A—State and Local Requirements</HEAD>


<DIV8 N="§ 100.1" NODE="21:2.0.1.1.1.1.1.1" TYPE="SECTION">
<HEAD>§ 100.1   Petitions requesting exemption from preemption for State or local requirements.</HEAD>
<P>(a) <I>Scope and purpose.</I> (1) This subpart applies to the submission and consideration of petitions under section 403A(b) of the Federal Food, Drug, and Cosmetic Act (the act), by a State or a political subdivision of a State, requesting exemption of a State requirement from preemption under section 403A(a) of the act.
</P>
<P>(2) Section 403A(b) of the act provides that where a State requirement has been preempted under section 403A(a) of the act, the State may petition the agency for an exemption. The agency may grant the exemption, under such conditions as it may prescribe by regulation, if the agency finds that the State requirement will not cause any food to be in violation of any applicable requirement under Federal law, will not unduly burden interstate commerce, and is designed to address a particular need for information that is not met by the preemptive Federal requirement.
</P>
<P>(b) <I>Definitions.</I> (1) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 <I>et seq.</I>).
</P>
<P>(2) <I>Agency</I> means the Food and Drug Administration.
</P>
<P>(3) <I>Commissioner</I> means the Commissioner of Food and Drugs.
</P>
<P>(4) <I>State</I> means a State as defined in section 201(a)(1) of the act (which includes a territory of the United States, the District of Columbia, and Puerto Rico) or any political subdivision of a State having authority to issue food standards and food labeling regulations having force of law.
</P>
<P>(5) <I>State requirement</I> means any statute, standard, regulation, or other requirement that is issued by a State.
</P>
<P>(c) <I>Prerequisites for petitions for exemption from preemption.</I> The Food and Drug Administration will consider a petition for exemption from preemption on its merits only if the petition demonstrates that:
</P>
<P>(1) The State requirement was enacted or was issued as a final rule by an authorized official of the State and is in effect or would be in effect but for the provisions of section 403A of the act.
</P>
<P>(2) The State requirement is subject to preemption under section 403A(a) of the act because of a statutory provision listed in that section or because of a Federal standard or other Federal regulation that is in effect, or that has been published as a final rule with a designated effective date, and that was issued under the authority of a statutory provision listed in that section. For the purposes of this subpart, all petitions seeking exemption from preemption under section 403A(a)(3) through (a)(5) of the act submitted before May 8, 1992, will be considered timely even though the applicable statutory provisions or regulations are not yet in effect.
</P>
<P>(3) The petitioner is an official of a State having authority to act for, or on behalf of, the Government in applying for an exemption of State requirements from preemption.
</P>
<P>(4) The State requirement is subject to preemption under section 403A(a) of the act because it is not identical to the requirement of the preemptive Federal statutory provision or regulation including a standard of identity, quality, and fill. “Not identical to” does not refer to the specific words in the requirement but instead means that the State requirement directly or indirectly imposes obligations or contains provisions concerning the composition or labeling of food, or concerning a food container, that:
</P>
<P>(i) Are not imposed by or contained in the applicable provision (including any implementing regulation) of section 401 or 403 of the act; or
</P>
<P>(ii) Differ from those specifically imposed by or contained in the applicable provision (including any implementing regulation) of section 401 or 403 of the act.
</P>
<P>(d) <I>Form of petition.</I> (1) All information included in the petition should meet the general requirements of § 10.20(c) of this chapter.
</P>
<P>(2) An original and one copy of the petition shall be submitted, or the petitioner may submit an original and a computer readable disk containing the petition. Contents of the disk should be in a standard format, such as ASCII format. (Petitioners interested in submitting a disk should contact the Center for Food Safety and Applied Nutrition for details.)
</P>
<P>(3) Petitions for exemption from preemption for a State requirement shall be submitted to the Dockets Management Staff in the following form:
</P>
<EXTRACT>
<FP>(Date) ________________
</FP>
<FP>Dockets Management Staff,
</FP>
<FP>Food and Drug Administration,
</FP>
<FP-1>Department of Health and Human Services,
</FP-1>
<FP>5630 Fishers Lane, rm. 1061,
</FP>
<FP>Rockville, MD 20852.
</FP>
<HD1>Petition Requesting Exemption from Preemption for State Requirement
</HD1>
<P>The undersigned submits this petition under section 403A(b)of the Federal Food, Drug, and Cosmetic Act to request that the Food and Drug Administration exempt a State requirement from preemption.
</P>
<P>The undersigned has authority to act for, or on behalf of, the (<I>identify State or political subdivision of the State</I>) because (<I>document petitioner's authority to submit petition on behalf of the State</I>).
</P>
<HD2>A. Action Requested
</HD2>
<P>1. Identify and give the exact wording of the State requirement and give date it was enacted or issued in final form.
</P>
<P>2. Identify the specific standard or regulation that is believed to preempt the State requirement and the section and paragraph of the act that the standard or regulation implements.
</P>
<HD2>B. Documentation of State Requirement
</HD2>
<P>Provide a copy of the State requirement that is the subject of the application. Where available, the application should also include copies of any legislative history or background materials used in issuing the requirement, including hearing reports or studies concerning the development or consideration of the requirement.
</P>
<HD2>C. Statement of Grounds
</HD2>
<P>A petition for an exemption from preemption should contain the following:
</P>
<P>1. An explanation of the State requirement and its rationale, and a comparison of State and Federal requirements to show differences.
</P>
<P>2. An explanation of why compliance with the State requirement would not cause a food to be in violation of any applicable requirement under Federal law.
</P>
<P>3. Information on the effect that granting the State petition will have on interstate commerce. The petition should contain information on economic feasibility, i.e., whether the State and Federal requirements have significantly different effects on the production and distribution of the food product; comparison of the costs of compliance as shown by data or information on the actual or anticipated effect of the State and Federal requirements on the sale and price of the food product in interstate commerce; and the effect of the State requirement on the availability of the food product to consumers. To the extent possible, the petition should include information showing that it is practical and feasible for producers of food products to comply with the State requirement. Such information may be submitted in the form of statements from affected persons indicating their ability to comply.
</P>
<P>4. Identification of a particular need for information that the State requirement is designed to meet, which need is not met by Federal law. The petition should describe the conditions that require the State to petition for an exemption, the information need that the State requirement fulfills, the inadequacy of the Federal requirement in addressing this need, and the geographical area or political subdivision in which such need exists.
</P>
<HD2>D. Environmental Impact
</HD2>
<P>The petition shall contain a claim for categorical exclusion under 21 CFR 25.24 or an environmental assessment under 21 CFR 25.31.
</P>
<HD2>E. Notification
</HD2>
<P>Provide name and address of person, branch, department, or other instrumentality of the State government that should be notified of the Commissioner's action concerning the petition.
</P>
<HD2>F. Certification
</HD2>
<P>The undersigned certifies, that, to the best knowledge and belief of the undersigned, this petition includes all information and views on which the petition relies.
</P>
<FP>(Signature) ________________________
</FP>
<FP>(Name of petitioner) ________________
</FP>
<FP>(Mailing address) __________________
</FP>
<FP>(Telephone number) ________________
</FP>
<P>(Information collection requirements in this section were approved by the Office of Management and Budget (OMB) and assigned OMB number 0910-0277)</P></EXTRACT>
<P>(e) <I>Submission of petition for exemption; public disclosure.</I> The availability for public disclosure of a petition for exemption will be governed by the rules specified in § 10.20(j) of this chapter.
</P>
<P>(f) <I>Agency consideration of petitions.</I> (1) Unless otherwise specified in this section, all relevant provisions and requirements of subpart B of part 10 of this chapter, are applicable to State petitions requesting exemption from Federal preemption under section 403A(b) of the act.
</P>
<P>(2) If a petition does not meet the prerequisite requirements of paragraph (c) of this section, the agency will issue a letter to the petitioner denying the petition and stating in what respect the petition does not meet these requirements.
</P>
<P>(3) If a petition appears to meet the prerequisite requirements in paragraph (c) of this section, it will be filed by the Dockets Management Staff, stamped with the date of filing, and assigned a docket number. The docket number identifies the file established by the Dockets Management Staff for all submissions relating to the petition, as provided in this part. Subsequent submissions relating to the matter must refer to the docket number and will be filed in the docket file. The Dockets Management Staff will promptly notify the petitioner in writing of the filing and docket number of a petition.
</P>
<P>(4) Any interested person may submit written comments to the Dockets Management Staff on a filed petition as provided in § 10.30(d) of this chapter.
</P>
<P>(5) Within 90 days of the date of filing the agency will furnish a response to the petitioner. The response will either:
</P>
<P>(i) State that the agency has tentatively determined that the petition merits the granting of an exemption, and that it intends to publish in the <E T="04">Federal Register</E> a proposal to grant the exemption through rulemaking;
</P>
<P>(ii) Deny the petition and state the reasons for such denial; or
</P>
<P>(iii) Provide a tentative response indicating why the agency has been unable to reach a decision on the petition, e.g., because of other agency priorities or a need for additional information.
</P>
<P>(g) If a State submitted a petition for exemption of a State requirement from preemption under section 403A(a)(3) through (a)(5) of the act before May 8, 1992, that State requirement will not be subject to preemption until:
</P>
<P>(1) November 8, 1992; or
</P>
<P>(2) Action on the petition, whichever occurs later.
</P>
<CITA TYPE="N">[58 FR 2468, Jan. 6, 1993, as amended at 88 FR 45065, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 100.2" NODE="21:2.0.1.1.1.1.1.2" TYPE="SECTION">
<HEAD>§ 100.2   State enforcement of Federal regulations.</HEAD>
<P>(a) Under section 307 of the Federal Food, Drug, and Cosmetic Act (the act), a State may bring, in its own name and within its own jurisdiction, proceedings for the civil enforcement, or to restrain violations, of sections 401, 403(b), 403(c), 403(d), 403(e), 403(f), 403(g), 403(h), 403(i), 403(k), 403(q), or 403(r) of the act if the food that is the subject of the proceedings is located in the State.
</P>
<P>(b) No proceeding may be commenced by a State under paragraph (a) of this section:
</P>
<P>(1) Before 30 days after the State has given notice to the Food and Drug Administration (FDA) that the State intends to bring such proceeding.
</P>
<P>(2) Before 90 days after the State has given notice to FDA of such intent if FDA has, within such 30 days, commenced an informal or formal enforcement action pertaining to the food which would be the subject of such proceeding.
</P>
<P>(3) If FDA is diligently prosecuting a proceeding in court pertaining to such food, has settled such proceeding, or has settled the informal or formal enforcement action pertaining to such food.
</P>
<P>(c) A State may intervene as a matter of right, in any court proceeding described in paragraph (b)(3) of this section.
</P>
<P>(d) The notification that a State submits in accordance with paragraph (b) of this section should include the following information and be submitted in the following recommended format:
</P>
<EXTRACT>
<FP>(Date) ________________
</FP>
<FP>Name of State agency ____________
</FP>
<FP>Post office address ____________
</FP>
<FP>Street address ____________
</FP>
<FP>City, State, and ZIP code ____________
</FP>
<FP-1>Name of product(s) covered by the notification ____________
</FP-1>
<FP-1>Reporting official, title, and telephone no. ____________
</FP-1>
<FP>FAX No. ____________
</FP>
<FP-1>Agency contact (if different from reporting official), title, and telephone no. ____________
</FP-1>
<FP>Director,
</FP>
<FP>Division of Enforcement (HFS-605),
</FP>
<FP-1>Center for Food Safety and Applied Nutrition,
</FP-1>
<FP>Food and Drug Administration,
</FP>
<FP>5001 Campus Dr.,
</FP>
<FP>College Park, MD 20740.
</FP>
<FP>To Whom It May Concern:
</FP>
<P>The undersigned, ______, submits this letter of notification pursuant to section 307(b)(1) of the Federal Food, Drug, and Cosmetic Act
</P>
<FP>(21 U.S.C. 337(b)(1)) with respect to ________. (name of products covered by the notification and the enforcement action that is to be initiated)
</FP>
<FP>Attached hereto, and constituting a part of this letter of notification are the following:
</FP>
<P>A. The name of the product.
</P>
<P>B. The type and size of each product container.
</P>
<P>C. Copy of the label and labeling of the product.
</P>
<P>D. Manufacturing code (if applicable).
</P>
<P>E. Name and address of firm believed to be responsible for violations.
</P>
<P>F. Name and address of parent firm (if known).
</P>
<P>G. Reason for the anticipated State enforcement action (list specific violations, including sections of the law violated).
</P>
<P>H. Name of firm against which action is anticipated (if applicable).
</P>
<P>I. Type of enforcement action.
</P>
<P>Yours very truly,
</P>
<FP>Reporting Agency
</FP>
<FP>By ____________
</FP>
<FP>(Indicate authority)</FP></EXTRACT>
<P>(e) The letter of notification should be signed by a State official authorized by the State to institute the contemplated enforcement actions.
</P>
<P>(f) The letter of notification should be sent to the Division of Enforcement (HFS-605), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, FAX number 202-205-4642.
</P>
<P>(g) FDA will notify the State of the date in which its letter of notification was received by FDA, Center for Food Safety and Applied Nutrition, Division of Enforcement (HFS-605) (within 2 working days after date of receipt). This date will be the date of notification for the purposes of paragraph (b) of this section.
</P>
<P>(h) The Director, Division of Enforcement, Office of Field Programs, Center for Food Safety and Applied Nutrition, FDA, will respond to the State's notification within 30 days of the date of notification by advising:
</P>
<P>(1) Whether FDA has commenced an informal or formal enforcement action pertaining to the food that is the subject of the notification; or
</P>
<P>(2) Whether FDA is prosecuting a proceeding in court pertaining to such food, has settled such proceeding, or has settled informal or formal enforcement action pertaining to such food.
</P>
<P>(i) Information contained in State notification letters shall be exempt from public disclosure to the same extent to which such information would be so exempt pursuant to §§ 20.61, 20.64, and 20.88 of this chapter.
</P>
<P>(j) <I>Definitions.</I> (1) <I>Informal enforcement actions</I> include warning letters, recalls, detentions, or other administrative enforcement actions that pertain to the food in question.
</P>
<P>(2) <I>Formal enforcement actions</I> include seizures, injunctions, or other civil judicial enforcement actions that pertain to the food in question. (Information collection requirements in this section were approved by the Office of Management and Budget (OMB) and assigned OMB control number 0910-0275.)
</P>
<CITA TYPE="N">[58 FR 2460, Jan. 6, 1993; 58 FR 17097, Apr. 1, 1993, as amended at 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.1.2" TYPE="SUBPART">
<HEAD>Subparts B-E [Reserved]</HEAD>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.1.3" TYPE="SUBPART">
<HEAD>Subpart F—Misbranding for Reasons Other Than Labeling</HEAD>


<DIV8 N="§ 100.100" NODE="21:2.0.1.1.1.3.1.1" TYPE="SECTION">
<HEAD>§ 100.100   Misleading containers.</HEAD>
<P>In accordance with section 403(d) of the act, a food shall be deemed to be misbranded if its container is so made, formed, or filled as to be misleading.
</P>
<P>(a) A container that does not allow the consumer to fully view its contents shall be considered to be filled as to be misleading if it contains nonfunctional slack-fill. Slack-fill is the difference between the actual capacity of a container and the volume of product contained therein. Nonfunctional slack-fill is the empty space in a package that is filled to less than its capacity for reasons other than:
</P>
<P>(1) Protection of the contents of the package;
</P>
<P>(2) The requirements of the machines used for enclosing the contents in such package;
</P>
<P>(3) Unavoidable product settling during shipping and handling;
</P>
<P>(4) The need for the package to perform a specific function (e.g., where packaging plays a role in the preparation or consumption of a food), where such function is inherent to the nature of the food and is clearly communicated to consumers;
</P>
<P>(5) The fact that the product consists of a food packaged in a reusable container where the container is part of the presentation of the food and has value which is both significant in proportion to the value of the product and independent of its function to hold the food, e.g., a gift product consisting of a food or foods combined with a container that is intended for further use after the food is consumed; or durable commemorative or promotional packages; or
</P>
<P>(6) Inability to increase level of fill or to further reduce the size of the package (e.g., where some minimum package size is necessary to accommodate required food labeling (excluding any vignettes or other nonmandatory designs or label information), discourage pilfering, facilitate handling, or accommodate tamper-resistant devices).
</P>
<P>(b) [Reserved]
</P>
<CITA TYPE="N">[59 FR 537, Jan. 5, 1994]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.1.4" TYPE="SUBPART">
<HEAD>Subpart G—Specific Administrative Rulings and Decisions</HEAD>


<DIV8 N="§ 100.155" NODE="21:2.0.1.1.1.4.1.1" TYPE="SECTION">
<HEAD>§ 100.155   Salt and iodized salt.</HEAD>
<P>(a) For the purposes of this section, the term <I>iodized salt</I> or <I>iodized table salt</I> is designated as the name of salt for human food use to which iodide has been added in the form of cuprous iodide or potassium iodide permitted by §§ 184.1265 and 184.1634 of this chapter. In the labeling of such products, all words in the name shall be equal in prominence and type size. The statement “This salt supplies iodide, a necessary nutrient” shall appear on the label immediately following the name and shall be in letters which are not less in height than those required for the declaration of the net quantity of contents as specified in § 101.7 of this chapter.
</P>
<P>(b) Salt or table salt for human food use to which iodide has not been added shall bear the statement, “This salt does not supply iodide, a necessary nutrient.” This statement shall appear immediately following the name of the food and shall be in letters which are not less in height than those required for the declaration of the net quantity of contents as specified in § 101.7 of this chapter.
</P>
<P>(c) Salt, table salt, iodized salt, or iodized table salt to which anticaking agents have been added may bear in addition to the ingredient statement designating the anticaking agent(s), a label statement describing the characteristics imparted by such agent(s) (for example, “free flowing”), providing such statement does not appear with greater prominence or in type size larger than the statements which immediately follow the name of the food as required by paragraphs (a) and (b) of this section.
</P>
<P>(d) Individual serving-sized packages containing less than 
<FR>1/2</FR> ounce and packages containing more than 2
<FR>1/2</FR> pounds of a food described in this section shall be exempt from declaration of the statements which paragraphs (a) and (b) of this section require immediately following the name of the food. Such exemption shall not apply to the outer container or wrapper of a multiunit retail package. 
</P>
<P>(e) All salt, table salt, iodized salt, or iodized table salt in packages intended for retail sale shipped in interstate commerce 18 months after the date of publication of this statement of policy in the <E T="04">Federal Register,</E> shall be labeled as prescribed by this section; and if not so labeled, the Food and Drug Administration will regard them as misbranded within the meaning of sections 403 (a) and (f) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[42 FR 14306, Mar. 15, 1977, as amended at 48 FR 10811, Mar. 15, 1983; 49 FR 24119, June 12, 1984; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="101" NODE="21:2.0.1.1.2" TYPE="PART">
<HEAD>PART 101—FOOD LABELING
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>15 U.S.C. 1453, 1454, 1455; 21 U.S.C. 321, 331, 342, 343, 348, 371; 42 U.S.C. 243, 264, 271.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14308, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 101 appear at 63 FR 14035, Mar. 24, 1998; 66 FR 17358, Mar. 30, 2001; 66 FR 56035, Nov. 6, 2001; and 81 FR 49895, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.2.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 101.1" NODE="21:2.0.1.1.2.1.1.1" TYPE="SECTION">
<HEAD>§ 101.1   Principal display panel of package form food.</HEAD>
<P>The term <I>principal display panel</I> as it applies to food in package form and as used in this part, means the part of a label that is most likely to be displayed, presented, shown, or examined under customary conditions of display for retail sale. The principal display panel shall be large enough to accommodate all the mandatory label information required to be placed thereon by this part with clarity and conspicuousness and without obscuring design, vignettes, or crowding. Where packages bear alternate principal display panels, information required to be placed on the principal display panel shall be duplicated on each principal display panel. For the purpose of obtaining uniform type size in declaring the quantity of contents for all packages of substantially the same size, the term <I>area of the principal display panel</I> means the area of the side or surface that bears the principal display panel, which area shall be:
</P>
<P>(a) In the case of a rectangular package where one entire side properly can be considered to be the principal display panel side, the product of the height times the width of that side;
</P>
<P>(b) In the case of a cylindrical or nearly cylindrical container, 40 percent of the product of the height of the container times the circumference;
</P>
<P>(c) In the case of any otherwise shaped container, 40 percent of the total surface of the container: <I>Provided, however,</I> That where such container presents an obvious “principal display panel” such as the top of a triangular or circular package of cheese, the area shall consist of the entire top surface. In determining the area of the principal display panel, exclude tops, bottoms, flanges at tops and bottoms of cans, and shoulders and necks of bottles or jars. In the case of cylindrical or nearly cylindrical containers, information required by this part to appear on the principal display panel shall appear within that 40 percent of the circumference which is most likely to be displayed, presented, shown, or examined under customary conditions of display for retail sale.


</P>
</DIV8>


<DIV8 N="§ 101.2" NODE="21:2.0.1.1.2.1.1.2" TYPE="SECTION">
<HEAD>§ 101.2   Information panel of package form food.</HEAD>
<P>(a) The term <I>information panel</I> as it applies to packaged food means that part of the label immediately contiguous and to the right of the principal display panel as observed by an individual facing the principal display panel with the following exceptions:
</P>
<P>(1) If the part of the label immediately contiguous and to the right of the principal display panel is too small to accommodate the necessary information or is otherwise unusable label space, e.g., folded flaps or can ends, the panel immediately contiguous and to the right of this part of the label may be used.
</P>
<P>(2) If the package has one or more alternate principal display panels, the information panel is immediately contiguous and to the right of any principal display panel.
</P>
<P>(3) If the top of the container is the principal display panel and the package has no alternate principal display panel, the information panel is any panel adjacent to the principal display panel.
</P>
<P>(b) All information required to appear on the label of any package of food under §§ 101.4, 101.5, 101.8, 101.9, 101.13, 101.17, 101.36, subpart D of part 101, and part 105 of this chapter shall appear either on the principal display panel or on the information panel, unless otherwise specified by regulations in this chapter.
</P>
<P>(c) All information appearing on the principal display panel or the information panel pursuant to this section shall appear prominently and conspicuously, but in no case may the letters and/or numbers be less than one-sixteenth inch in height unless an exemption pursuant to paragraph (f) of this section is established. The requirements for conspicuousness and legibility shall include the specifications of §§ 101.7(h)(1) and (2) and 101.15.
</P>
<P>(1)(i) Soft drinks packaged in bottles manufactured before October 31, 1975 shall be exempt from the requirements prescribed by this section to the extent that information which is blown, lithographed, or formed onto the surface of the bottle is exempt from the size and placement requirements of this section.
</P>
<P>(ii) Soft drinks packaged in bottles shall be exempt from the size and placement requirements prescribed by this section if all of the following conditions are met:
</P>
<P>(A) If the soft drink is packaged in a bottle bearing a paper, plastic foam jacket, or foil label, or is packaged in a nonreusable bottle bearing a label lithographed onto the surface of the bottle or is packaged in metal cans, the product shall not be exempt from any requirement of this section other than the exemptions created by § 1.24(a)(5) (ii) and (v) of this chapter and the label shall bear all required information in the specified minimum type size, except the label will not be required to bear the information required by § 101.5 if this information appears on the bottle closure or on the lid of the can in a type size not less than one-sixteenth inch in height, or if embossed on the lid of the can in a type size not less than one-eighth inch in height.
</P>
<P>(B) If the soft drink is packaged in a bottle which does not bear a paper, plastic foam jacket or foil label, or is packaged in a reusable bottle bearing a label lithographed onto the surface of the bottle:
</P>
<P>(<I>1</I>) Neither the bottle nor the closure is required to bear nutrition labeling in compliance with § 101.9, except that any multiunit retail package in which it is contained shall bear nutrition labeling if required by § 101.9; and any vending machine in which it is contained shall bear nutrition labeling if nutrition labeling is not present on the bottle or closure, if required by § 101.9.
</P>
<P>(<I>2</I>) All other information pursuant to this section shall appear on the top of the bottle closure prominently and conspicuously in letters and/or numbers no less than one thirty-second inch in height, except that if the information required by § 101.5 is placed on the side of the closure in accordance with § 1.24(a)(5)(ii) of this chapter, such information shall appear in letters and/or numbers no less than one-sixteenth inch in height.
</P>
<P>(<I>3</I>) Upon the petition of any interested person demonstrating that the bottle closure is too small to accommodate this information, the Commissioner may by regulation establish an alternative method of disseminating such information. Information appearing on the closure shall appear in the following priority:
</P>
<P>(<I>i</I>) The statement of ingredients.
</P>
<P>(<I>ii</I>) The name and address of the manufacturer, packer, or distributor.
</P>
<P>(<I>iii</I>) The statement of identity.
</P>
<P>(2) Individual serving-size packages of food served with meals in restaurants, institutions, and on board passenger carriers, and not intended for sale at retail, are exempt from type-size requirements of this paragraph, provided:
</P>
<P>(i) The package has a total area of 3 square inches or less available to bear labeling;
</P>
<P>(ii) There is insufficient area on the package available to print all required information in a type size of 
<FR>1/16</FR> inch in height;
</P>
<P>(iii) The information required by paragraph (b) of this section appears on the label in accordance with the provisions of this paragraph, except that the type size is not less than 
<FR>1/32</FR> inch in height.
</P>
<P>(d)(1) Except as provided by §§ 101.9(j)(13) and (j)(17) and 101.36(i)(2) and (i)(5), all information required to appear on the principal display panel or on the information panel under this section shall appear on the same panel unless there is insufficient space. In determining the sufficiency of the available space, except as provided by §§ 101.9(j)(17) and 101.36(i)(5), any vignettes, designs, and other nonmandatory label information shall not be considered. If there is insufficient space for all of this information to appear on a single panel, it may be divided between these two panels, except that the information required under any given section or part shall all appear on the same panel. A food whose label is required to bear the ingredient statement on the principal display panel may bear all other information specified in paragraph (b) of this section on the information panel.
</P>
<P>(2) Any food, not otherwise exempted in this section, if packaged in a container consisting of a separate lid and body, and bearing nutrition labeling pursuant to § 101.9, and if the lid qualifies for and is designed to serve as a principal display panel, shall be exempt from the placement requirements of this section in the following respects:
</P>
<P>(i) The name and place of business information required by § 101.5 shall not be required on the body of the container if this information appears on the lid in accordance with this section.
</P>
<P>(ii) The nutrition information required by § 101.9 shall not be required on the lid if this information appears on the container body in accordance with this section.
</P>
<P>(iii) The statement of ingredients required by § 101.4 shall not be required on the lid if this information appears on the container body in accordance with this section. Further, the statement of ingredients is not required on the container body if this information appears on the lid in accordance with this section.
</P>
<P>(e) All information appearing on the information panel pursuant to this section shall appear in one place without other intervening material.
</P>
<P>(f) If the label of any package of food is too small to accommodate all of the information required by §§ 101.4, 101.5, 101.8, 101.9, 101.13, 101.17, 101.36, subpart D of part 101, and part 105 of this chapter, the Commissioner may establish by regulation an acceptable alternative method of disseminating such information to the public, e.g., a type size smaller than one-sixteenth inch in height, or labeling attached to or inserted in the package or available at the point of purchase. A petition requesting such a regulation, as an amendment to this paragraph, shall be submitted under part 10 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977; 42 FR 45905, Sept. 13, 1977; 42 FR 47191, Sept. 20, 1977; 44 FR 16006, Mar. 16, 1979; 49 FR 13339, Apr. 4, 1984; 53 FR 16068, May 5, 1988; 58 FR 44030, Aug. 18, 1993; 60 FR 17205, Apr. 5, 1995; 62 FR 43074, Aug. 12, 1997; 62 FR 49847, Sept. 23, 1997; 63 FR 14817, Mar. 27, 1998; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 101.3" NODE="21:2.0.1.1.2.1.1.3" TYPE="SECTION">
<HEAD>§ 101.3   Identity labeling of food in packaged form.</HEAD>
<P>(a) The principal display panel of a food in package form shall bear as one of its principal features a statement of the identity of the commodity.
</P>
<P>(b) Such statement of identity shall be in terms of:
</P>
<P>(1) The name now or hereafter specified in or required by any applicable Federal law or regulation; or, in the absence thereof,
</P>
<P>(2) The common or usual name of the food; or, in the absence thereof,
</P>
<P>(3) An appropriately descriptive term, or when the nature of the food is obvious, a fanciful name commonly used by the public for such food.
</P>
<P>(c) Where a food is marketed in various optional forms (whole, slices, diced, etc.), the particular form shall be considered to be a necessary part of the statement of identity and shall be declared in letters of a type size bearing a reasonable relation to the size of the letters forming the other components of the statement of identity; except that if the optional form is visible through the container or is depicted by an appropriate vignette, the particular form need not be included in the statement. This specification does not affect the required declarations of identity under definitions and standards for foods promulgated pursuant to section 401 of the act.
</P>
<P>(d) This statement of identity shall be presented in bold type on the principal display panel, shall be in a size reasonably related to the most prominent printed matter on such panel, and shall be in lines generally parallel to the base on which the package rests as it is designed to be displayed.
</P>
<P>(e) Under the provisions of section 403(c) of the Federal Food, Drug, and Cosmetic Act, a food shall be deemed to be misbranded if it is an imitation of another food unless its label bears, in type of uniform size and prominence, the word “imitation” and, immediately thereafter, the name of the food imitated.
</P>
<P>(1) A food shall be deemed to be an imitation and thus subject to the requirements of section 403(c) of the act if it is a substitute for and resembles another food but is nutritionally inferior to that food. 
</P>
<P>(2) A food that is a substitute for and resembles another food shall not be deemed to be an imitation provided it meets each of the following requirements:
</P>
<P>(i) It is not nutritionally inferior to the food for which it substitutes and which it resembles.
</P>
<P>(ii) Its label bears a common or usual name that complies with the provisions of § 102.5 of this chapter and that is not false or misleading, or in the absence of an existing common or usual name, an appropriately descriptive term that is not false or misleading. The label may, in addition, bear a fanciful name which is not false or misleading.
</P>
<P>(3) A food for which a common or usual name is established by regulation (e.g., in a standard of identity pursuant to section 401 of the act, in a common or usual name regulation pursuant to part 102 of this chapter, or in a regulation establishing a nutritional quality guideline pursuant to part 104 of this chapter), and which complies with all of the applicable requirements of such regulation(s), shall not be deemed to be an imitation.
</P>
<P>(4) Nutritional inferiority includes: 
</P>
<P>(i) Any reduction in the content of an essential nutrient that is present in a measurable amount, but does not include a reduction in the caloric or fat content provided the food is labeled pursuant to the provisions of § 101.9, and provided the labeling with respect to any reduction in caloric content complies with the provisions applicable to caloric content in part 105 of this chapter.
</P>
<P>(ii) For the purpose of this section, a measurable amount of an essential nutrient in a food shall be considered to be 2 percent or more of the Daily Reference Value (DRV) of protein listed under § 101.9(c)(7)(iii) and of potassium listed under § 101.9(c)(9) per reference amount customarily consumed and 2 percent or more of the Reference Daily Intake (RDI) of any vitamin or mineral listed under § 101.9(c)(8)(iv) per reference amount customarily consumed, except that selenium, molybdenum, chromium, and chloride need not be considered.
</P>
<P>(iii) If the Commissioner concludes that a food is a substitute for and resembles another food but is inferior to the food imitated for reasons other than those set forth in this paragraph, he may propose appropriate revisions to this regulation or he may propose a separate regulation governing the particular food.
</P>
<P>(f) A label may be required to bear the percentage(s) of a characterizing ingredient(s) or information concerning the presence or absence of an ingredient(s) or the need to add an ingredient(s) as part of the common or usual name of the food pursuant to subpart B of part 102 of this chapter.
</P>
<P>(g) Dietary supplements shall be identified by the term “dietary supplement” as a part of the statement of identity, except that the word “dietary” may be deleted and replaced by the name of the dietary ingredients in the product (e.g., calcium supplement) or an appropriately descriptive term indicating the type of dietary ingredients that are in the product (e.g., herbal supplement with vitamins).
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 48 FR 10811, Mar. 15, 1983; 58 FR 2227, Jan. 6, 1993; 60 FR 67174, Dec. 28, 1995; 62 FR 49847, Sept. 23, 1997]


</CITA>
</DIV8>


<DIV8 N="§ 101.4" NODE="21:2.0.1.1.2.1.1.4" TYPE="SECTION">
<HEAD>§ 101.4   Food; designation of ingredients.</HEAD>
<P>(a)(1) Ingredients required to be declared on the label or labeling of a food, including foods that comply with standards of identity, except those ingredients exempted by § 101.100, shall be listed by common or usual name in descending order of predominance by weight on either the principal display panel or the information panel in accordance with the provisions of § 101.2, except that ingredients in dietary supplements that are listed in the nutrition label in accordance with § 101.36 need not be repeated in the ingredient list. Paragraph (g) of this section describes the ingredient list on dietary supplement products.
</P>
<P>(2) The descending order of predominance requirements of paragraph (a)(1) of this section do not apply to ingredients present in amounts of 2 percent or less by weight when a listing of these ingredients is placed at the end of the ingredient statement following an appropriate quantifying statement, e.g., “Contains __ percent or less of ______” or “Less than __ percent of ______.” The blank percentage within the quantifying statement shall be filled in with a threshold level of 2 percent, or, if desired, 1.5 percent, 1.0 percent, or 0.5 percent, as appropriate. No ingredient to which the quantifying phrase applies may be present in an amount greater than the stated threshold.
</P>
<P>(b) The name of an ingredient shall be a specific name and not a collective (generic) name, except that:
</P>
<P>(1) Spices, flavorings, colorings and chemical preservatives shall be declared according to the provisions of § 101.22.
</P>
<P>(2) An ingredient which itself contains two or more ingredients and which has an established common or usual name, conforms to a standard established pursuant to the Meat Inspection or Poultry Products Inspection Acts by the U.S. Department of Agriculture, or conforms to a definition and standard of identity established pursuant to section 401 of the Federal Food, Drug, and Cosmetic Act, shall be designated in the statement of ingredients on the label of such food by either of the following alternatives:
</P>
<P>(i) By declaring the established common or usual name of the ingredient followed by a parenthetical listing of all ingredients contained therein in descending order of predominance except that, if the ingredient is a food subject to a definition and standard of identity established in subchapter B of this chapter that has specific labeling provisions for optional ingredients, optional ingredients may be declared within the parenthetical listing in accordance with those provisions.
</P>
<P>(ii) By incorporating into the statement of ingredients in descending order of predominance in the finished food, the common or usual name of every component of the ingredient without listing the ingredient itself.
</P>
<P>(3) Skim milk, concentrated skim milk, reconstituted skim milk, and nonfat dry milk may be declared as “skim milk” or “nonfat milk”.
</P>
<P>(4) Milk, concentrated milk, reconstituted milk, and dry whole milk may be declared as “milk”.
</P>
<P>(5) Bacterial cultures may be declared by the word “cultured” followed by the name of the substrate, e.g., “made from cultured skim milk or cultured buttermilk”.
</P>
<P>(6) Sweetcream buttermilk, concentrated sweetcream buttermilk, reconstituted sweetcream buttermilk, and dried sweetcream buttermilk may be declared as “buttermilk”.
</P>
<P>(7) Whey, concentrated whey, reconstituted whey, and dried whey may be declared as “whey”.
</P>
<P>(8) Cream, reconstituted cream, dried cream, and plastic cream (sometimes known as concentrated milk fat) may be declared as “cream”.
</P>
<P>(9) Butteroil and anhydrous butterfat may be declared as “butterfat”.
</P>
<P>(10) Dried whole eggs, frozen whole eggs, and liquid whole eggs may be declared as “eggs”.
</P>
<P>(11) Dried egg whites, frozen egg whites, and liquid egg whites may be declared as “egg whites”.
</P>
<P>(12) Dried egg yolks, frozen egg yolks, and liquid egg yolks may be declared as “egg yolks”.
</P>
<P>(13) [Reserved]
</P>
<P>(14) Each individual fat and/or oil ingredient of a food intended for human consumption shall be declared by its specific common or usual name (e.g., “beef fat”, “cottonseed oil”) in its order of predominance in the food except that blends of fats and/or oils may be designated in their order of predominance in the foods as “______ shortening” or “blend of ______ oils”, the blank to be filled in with the word “vegetable”, “animal”, “marine”, with or without the terms “fat” or “oils”, or combination of these, whichever is applicable if, immediately following the term, the common or usual name of each individual vegetable, animal, or marine fat or oil is given in parentheses, e.g., “vegetable oil shortening (soybean and cottonseed oil)”. For products that are blends of fats and/or oils and for foods in which fats and/or oils constitute the predominant ingredient, i.e., in which the combined weight of all fat and/or oil ingredients equals or exceeds the weight of the most predominant ingredient that is not a fat or oil, the listing of the common or usual names of such fats and/or oils in parentheses shall be in descending order of predominance. In all other foods in which a blend of fats and/or oils is used as an ingredient, the listing of the common or usual names in parentheses need not be in descending order of predominance if the manufacturer, because of the use of varying mixtures, is unable to adhere to a constant pattern of fats and/or oils in the product. If the fat or oil is completely hydrogenated, the name shall include the term <I>hydrogenated,</I> or if partially hydrogenated, the name shall include the term <I>partially hydrogenated.</I> If each fat and/or oil in a blend or the blend is completely hydrogenated, the term “hydrogenated” may precede the term(s) describing the blend, e.g., “hydrogenated vegetable oil (soybean, cottonseed, and palm oils)”, rather than preceding the name of each individual fat and/or oil; if the blend of fats and/or oils is partially hydrogenated, the term “partially hydrogenated” may be used in the same manner. Fat and/or oil ingredients not present in the product may be listed if they may sometimes be used in the product. Such ingredients shall be identified by words indicating that they may not be present, such as “or”, “and/or”, “contains one or more of the following:”, e.g., “vegetable oil shortening (contains one or more of the following: cottonseed oil, palm oil, soybean oil)”. No fat or oil ingredient shall be listed unless actually present if the fats and/or oils constitute the predominant ingredient of the product, as defined in this paragraph (b)(14).
</P>
<P>(15) When all the ingredients of a wheat flour are declared in an ingredient statement, the principal ingredient of the flour shall be declared by the name(s) specified in §§ 137.105, 137.200, 137.220 and 137.225 of this chapter, i.e., the first ingredient designated in the ingredient list of flour, or bromated flour, or enriched flour, or self-rising flour is “flour”, “white flour”, “wheat flour”, or “plain flour”; the first ingredient designated in the ingredient list of durum flour is “durum flour”; the first ingredient designated in the ingredient list of whole wheat flour, or bromated whole wheat flour is “whole wheat flour”, “graham flour”, or “entire wheat flour”; and the first ingredient designated in the ingredient list of whole durum wheat flour is “whole durum wheat flour”.
</P>
<P>(16) Ingredients that act as leavening agents in food may be declared in the ingredient statement by stating the specific common or usual name of each individual leavening agent in parentheses following the collective name “leavening”, e.g., “leavening (baking soda, monocalcium phosphate, and calcium carbonate)”. The listing of the common or usual name of each individual leavening agent in parentheses shall be in descending order of predominance: <I>Except,</I> That if the manufacturer is unable to adhere to a constant pattern of leavening agents in the product, the listing of individual leavening agents need not be in descending order of predominance. Leavening agents not present in the product may be listed if they are sometimes used in the product. Such ingredients shall be identified by words indicating that they may not be present, such as “or”, “and/or”, “contains one or more of the following:”.
</P>
<P>(17) Ingredients that act as yeast nutrients in foods may be declared in the ingredient statement by stating the specific common or usual name of each individual yeast nutrient in parentheses following the collective name “yeast nutrients”, e.g., “yeast nutrients (calcium sulfate and ammonium phosphate)”. The listing of the common or usual name of each individual yeast nutrient in parentheses shall be in descending order of predominance: <I>Except,</I> That if the manufacturer is unable to adhere to a constant pattern of yeast nutrients in the product, the listing of the common or usual names of individual yeast nutrients need not be in descending order of predominance. Yeast nutrients not present in the product may be listed if they are sometimes used in the product. Such ingredients shall be identified by words indicating that they may not be present, such as “or”, “and/or”, or “contains one or more of the following:”.
</P>
<P>(18) Ingredients that act as dough conditioners may be declared in the ingredient statement by stating the specific common or usual name of each individual dough conditioner in parentheses following the collective name “dough conditioner”, e.g., “dough conditioners (L-cysteine, ammonium sulfate)”. The listing of the common or usual name of each dough conditioner in parentheses shall be in descending order of predominance: <I>Except,</I> That if the manufacturer is unable to adhere to a constant pattern of dough conditioners in the product, the listing of the common or usual names of individual dough conditioners need not be in descending order of predominance. Dough conditioners not present in the product may be listed if they are sometimes used in the product. Such ingredients shall be identified by words indicating that they may not be present, such as “or”, “and/or”, or “contains one or more of the following:”.
</P>
<P>(19) Ingredients that act as firming agents in food (e.g., salts of calcium and other safe and suitable salts in canned vegetables) may be declared in the ingredient statement, in order of predominance appropriate for the total of all firming agents in the food, by stating the specific common or usual name of each individual firming agent in descending order of predominance in parentheses following the collective name “firming agents”. If the manufacturer is unable to adhere to a constant pattern of firming agents in the food, the listing of the individual firming agents need not be in descending order of predominance. Firming agents not present in the product may be listed if they are sometimes used in the product. Such ingredients shall be identified by words indicating that they may not be present, such as “or”, “and/or”, “contains one or more of the following:”.
</P>
<P>(20) For purposes of ingredient labeling, the term <I>sugar</I> shall refer to sucrose, which is obtained from sugar cane or sugar beets in accordance with the provisions of § 184.1854 of this chapter.
</P>
<P>(21) [Reserved]
</P>
<P>(22) Wax and resin ingredients on fresh produce when such produce is held for retail sale, or when held for other than retail sale by packers or repackers shall be declared collectively by the phrase “coated with food-grade animal-based wax, to maintain freshness” or the phrase “coated with food-grade vegetable-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness” as appropriate. The terms “food-grade” and “to maintain freshness” are optional. The term <I>lac-resin</I> may be substituted for the term <I>shellac.</I>
</P>
<P>(23) When processed seafood products contain fish protein ingredients consisting primarily of the myofibrillar protein fraction from one or more fish species and the manufacturer is unable to adhere to a constant pattern of fish species in the fish protein ingredient, because of seasonal or other limitations of species availability, the common or usual name of each individual fish species need not be listed in descending order of predominance. Fish species not present in the fish protein ingredient may be listed if they are sometimes used in the product. Such ingredients must be identified by words indicating that they may not be present, such as “or”, “and/or”, or “contains one or more of the following:” Fish protein ingredients may be declared in the ingredient statement by stating the specific common or usual name of each fish species that may be present in parentheses following the collective name “fish protein”, e.g., “fish protein (contains one or more of the following: Pollock, cod, and/or pacific whiting)”.
</P>
<P>(c) When water is added to reconstitute, completely or partially, an ingredient permitted by paragraph (b) of this section to be declared by a class name, the position of the ingredient class name in the ingredient statement shall be determined by the weight of the unreconstituted ingredient plus the weight of the quantity of water added to reconstitute that ingredient, up to the amount of water needed to reconstitute the ingredient to single strength. Any water added in excess of the amount of water needed to reconstitute the ingredient to single strength shall be declared as “water” in the ingredient statement.
</P>
<P>(d) When foods characterized on the label as “nondairy” contain a caseinate ingredient, the caseinate ingredient shall be followed by a parenthetical statement identifying its source. For example, if the manufacturer uses the term “nondairy” on a creamer that contains sodium caseinate, it shall include a parenthetical term such as “a milk derivative” after the listing of sodium caseinate in the ingredient list.
</P>
<P>(e) If the percentage of an ingredient is included in the statement of ingredients, it shall be shown in parentheses following the name of the ingredient and expressed in terms of percent by weight. Percentage declarations shall be expressed to the nearest 1 percent, except that where ingredients are present at levels of 2 percent or less, they may be grouped together and expressed in accordance with the quantifying guidance set forth in paragraph (a)(2) of this section.
</P>
<P>(f) Except as provided in § 101.100, ingredients that must be declared on labeling because there is no label for the food, including foods that comply with standards of identity, shall be listed prominently and conspicuously by common or usual name in the manner prescribed by paragraph (b) of this section.
</P>
<P>(g) When present, the ingredient list on dietary supplement products shall be located immediately below the nutrition label, or, if there is insufficient space below the nutrition label, immediately contiguous and to the right of the nutrition label and shall be preceded by the word “Ingredients,” unless some ingredients (i.e., sources) are identified within the nutrition label in accordance with § 101.36(d), in which case the ingredients listed outside the nutrition label shall be in a list preceded by the words “Other ingredients.” Ingredients in dietary supplements that are not dietary ingredients or that do not contain dietary ingredients, such as excipients, fillers, artificial colors, artificial sweeteners, flavors, or binders, shall be included in the ingredient list.
</P>
<P>(h) The common or usual name of ingredients of dietary supplements that are botanicals (including fungi and algae) shall be consistent with the names standardized in <I>Herbs of Commerce,</I> 1992 edition, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the American Herbal Products Association, 8484 Georgia Ave., suite 370, Silver Spring, MD 20910, 301-588-1171, FAX 301-588-1174, e-mail: <I>ahpa@ahpa.org,</I> or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The listing of these names on the label shall be followed by statements of:
</P>
<P>(1) The part of the plant (e.g., root, leaves) from which the dietary ingredient is derived (e.g., “Garlic bulb” or “Garlic (bulb)”), except that this designation is not required for algae. The name of the part of the plant shall be expressed in English (e.g., “flower” rather than “flos”);
</P>
<P>(2) The Latin binomial name of the plant, in parentheses, except that this name is not required when it is available in the reference entitled: <I>Herbs of Commerce</I> for the common or usual name listed on the label, and, when required, the Latin binomial name may be listed before the part of the plant. Any name in Latin form shall be in accordance with internationally accepted rules on nomenclature, such as those found in the <I>International Code of Botanical Nomenclature</I> and shall include the designation of the author or authors who published the Latin name, when a positive identification cannot be made in its absence. The <I>International Code of Botanical Nomenclature</I> (Tokyo Code), 1994 edition, a publication of the International Association for Plant Taxonomy, is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies of the <I>International Code of Botanical Nomenclature</I> may be obtained from Koeltz Scientific Books, D-61453 Konigstein, Germany, and University Bookstore, Southern Illinois University, Carbondale, IL 62901-4422, 618-536-3321, FAX 618-453-5207, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(3) On labels of single-ingredient dietary supplements that do not include an ingredient list, the identification of the Latin binomial name, when needed, and the part of the plant may be prominently placed on the principal display panel or information panel, or included in the nutrition label.
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 43 FR 12858, Mar. 28, 1978; 43 FR 24519, June 6, 1978; 48 FR 8054, Feb. 25, 1983; 55 FR 17433, Apr. 25, 1990; 58 FR 2875, Jan. 6, 1993; 62 FR 49847, Sept. 23, 1997; 62 FR 64634, Dec. 8, 1997; 64 FR 50448, Sept. 17, 1999; 66 FR 17358, Mar. 30, 2001; 66 FR 66742, Dec. 27, 2001; 68 FR 15355, Mar. 31, 2003; 81 FR 5590, Feb. 3, 2016; 88 FR 17716, Mar. 24, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 101.5" NODE="21:2.0.1.1.2.1.1.5" TYPE="SECTION">
<HEAD>§ 101.5   Food; name and place of business of manufacturer, packer, or distributor.</HEAD>
<P>(a) The label of a food in packaged form shall specify conspicuously the name and place of business of the manufacturer, packer, or distributor.
</P>
<P>(b) The requirement for declaration of the name of the manufacturer, packer, or distributor shall be deemed to be satisfied, in the case of a corporation, only by the actual corporate name, which may be preceded or followed by the name of the particular division of the corporation. In the case of an individual, partnership, or association, the name under which the business is conducted shall be used.
</P>
<P>(c) Where the food is not manufactured by the person whose name appears on the label, the name shall be qualified by a phrase that reveals the connection such person has with such food; such as “Manufactured for ______”, “Distributed by ______”, or any other wording that expresses the facts.
</P>
<P>(d) The statement of the place of business shall include the street address, city, State, and ZIP code; however, the street address may be omitted if it is shown in a current city directory or telephone directory. The requirement for inclusion of the ZIP code shall apply only to consumer commodity labels developed or revised after the effective date of this section. In the case of nonconsumer packages, the ZIP code shall appear either on the label or the labeling (including invoice).
</P>
<P>(e) If a person manufactures, packs, or distributes a food at a place other than his principal place of business, the label may state the principal place of business in lieu of the actual place where such food was manufactured or packed or is to be distributed, unless such statement would be misleading.


</P>
</DIV8>


<DIV8 N="§ 101.7" NODE="21:2.0.1.1.2.1.1.6" TYPE="SECTION">
<HEAD>§ 101.7   Declaration of net quantity of contents.</HEAD>
<P>(a) The principal display panel of a food in package form shall bear a declaration of the net quantity of contents. This shall be expressed in the terms of weight, measure, numerical count, or a combination of numerical count and weight or measure. The statement shall be in terms of fluid measure if the food is liquid, or in terms of weight if the food is solid, semisolid, or viscous, or a mixture of solid and liquid; except that such statement may be in terms of dry measure if the food is a fresh fruit, fresh vegetable, or other dry commodity that is customarily sold by dry measure. If there is a firmly established general consumer usage and trade custom of declaring the contents of a liquid by weight, or a solid, semisolid, or viscous product by fluid measure, it may be used. Whenever the Commissioner determines that an existing practice of declaring net quantity of contents by weight, measure, numerical count, or a combination in the case of a specific packaged food does not facilitate value comparisons by consumers and offers opportunity for consumer confusion, he will by regulation designate the appropriate term or terms to be used for such commodity.
</P>
<P>(b)(1) Statements of weight shall be in terms of avoirdupois pound and ounce.
</P>
<P>(2) Statements of fluid measure shall be in terms of the U.S. gallon of 231 cubic inches and quart, pint, and fluid ounce subdivisions thereof, and shall:
</P>
<P>(i) In the case of frozen food that is sold and consumed in a frozen state, express the volume at the frozen temperature.
</P>
<P>(ii) In the case of refrigerated food that is sold in the refrigerated state, express the volume at 40 °F (4 °C).
</P>
<P>(iii) In the case of other foods, express the volume at 68 °F (20 °C).
</P>
<P>(3) Statements of dry measure shall be in terms of the U.S. bushel of 2,150.42 cubic inches and peck, dry quart, and dry pint subdivisions thereof.
</P>
<P>(c) When the declaration of quantity of contents by numerical count does not give adequate information as to the quantity of food in the package, it shall be combined with such statement of weight, measure, or size of the individual units of the foods as will provide such information.
</P>
<P>(d) The declaration may contain common or decimal fractions. A common fraction shall be in terms of halves, quarters, eighths, sixteenths, or thirty-seconds; except that if there exists a firmly established general consumer usage and trade custom of employing different common fractions in the net quantity declaration of a particular commodity, they may be employed. A common fraction shall be reduced to its lowest terms; a decimal fraction shall not be carried out to more than two places. A statement that includes small fractions of an ounce shall be deemed to permit smaller variations than one which does not include such fractions.
</P>
<P>(e) The declaration shall be located on the principal display panel of the label, and with respect to packages bearing alternate principal panels it shall be duplicated on each principal display panel.
</P>
<P>(f) The declaration shall appear as a distinct item on the principal display panel, shall be separated (by at least a space equal to the height of the lettering used in the declaration) from other printed label information appearing above or below the declaration and (by at least a space equal to twice the width of the letter “N” of the style of type used in the quantity of contents statement) from other printed label information appearing to the left or right of the declaration. It shall not include any term qualifying a unit of weight, measure, or count (such as “jumbo quart” and “full gallon”) that tends to exaggerate the amount of the food in the container. It shall be placed on the principal display panel within the bottom 30 percent of the area of the label panel in lines generally parallel to the base on which the package rests as it is designed to be displayed: <I>Provided,</I> That on packages having a principal display panel of 5 square inches or less, the requirement for placement within the bottom 30 percent of the area of the label panel shall not apply when the declaration of net quantity of contents meets the other requirements of this part.
</P>
<P>(g) The declaration shall accurately reveal the quantity of food in the package exclusive of wrappers and other material packed therewith: <I>Provided,</I> That in the case of foods packed in containers designed to deliver the food under pressure, the declaration shall state the net quantity of the contents that will be expelled when the instructions for use as shown on the container are followed. The propellant is included in the net quantity declaration.
</P>
<P>(h) The declaration shall appear in conspicuous and easily legible boldface print or type in distinct contrast (by typography, layout, color, embossing, or molding) to other matter on the package; except that a declaration of net quantity blown, embossed, or molded on a glass or plastic surface is permissible when all label information is so formed on the surface. Requirements of conspicuousness and legibility shall include the specifications that:
</P>
<P>(1) The ratio of height to width (of the letter) shall not exceed a differential of 3 units to 1 unit (no more than 3 times as high as it is wide).
</P>
<P>(2) Letter heights pertain to upper case or capital letters. When upper and lower case or all lower case letters are used, it is the lower case letter “o” or its equivalent that shall meet the minimum standards.
</P>
<P>(3) When fractions are used, each component numeral shall meet one-half the minimum height standards.
</P>
<P>(i) The declaration shall be in letters and numerals in a type size established in relationship to the area of the principal display panel of the package and shall be uniform for all packages of substantially the same size by complying with the following type specifications:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages the principal display panel of which has an area of 5 square inches or less.
</P>
<P>(2) Not less than one-eighth inch in height on packages the principal display panel of which has an area of more than 5 but not more than 25 square inches.
</P>
<P>(3) Not less than three-sixteenths inch in height on packages the principal display panel of which has an area of more than 25 but not more than 100 square inches.
</P>
<P>(4) Not less than one-fourth inch in height on packages the principal display panel of which has an area of more than 100 square inches, except not less than 
<FR>1/2</FR> inch in height if the area is more than 400 square inches.
</P>
<FP>Where the declaration is blown, embossed, or molded on a glass or plastic surface rather than by printing, typing, or coloring, the lettering sizes specified in paragraphs (h)(1) through (4) of this section shall be increased by one-sixteenth of an inch.
</FP>
<P>(j) On packages containing less than 4 pounds or 1 gallon and labeled in terms of weight or fluid measure:
</P>
<P>(1) The declaration shall be expressed both in ounces, with identification by weight or by liquid measure and, if applicable (1 pound or 1 pint or more) followed in parentheses by a declaration in pounds for weight units, with any remainder in terms of ounces or common or decimal fractions of the pound (see examples set forth in paragraphs (m) (1) and (2) of this section), or in the case of liquid measure, in the largest whole units (quarts, quarts and pints, or pints, as appropriate) with any remainder in terms of fluid ounces or common or decimal fractions of the pint or quart (see examples in paragraphs (m) (3) and (4) of this section).
</P>
<P>(2) If the net quantity of contents declaration appears on a random package, that is a package which is one of a lot, shipment, or delivery of packages of the same consumer commodity with varying weights and with no fixed weight pattern, it may, when the net weight exceeds 1 pound, be expressed in terms of pounds and decimal fractions of the pound carried out to not more than two decimal places. When the net weight does not exceed 1 pound, the declaration on the random package may be in decimal fractions of the pound in lieu of ounces (see example in paragraph (m)(5) of this section).
</P>
<P>(3) The declaration may appear in more than one line. The term “net weight” shall be used when stating the net quantity of contents in terms of weight. Use of the terms “net” or “net contents” in terms of fluid measure or numerical count is optional. It is sufficient to distinguish avoirdupois ounce from fluid ounce through association of terms; for example, “Net wt. 6 oz” or “6 oz Net wt.” and “6 fl oz” or “Net contents 6 fl oz”.
</P>
<P>(k) On packages containing 4 pounds or 1 gallon or more and labeled in terms of weight or fluid measure, the declaration shall be expressed in pounds for weight units with any remainder in terms of ounces or common or decimal fraction of the pound, or in the case of fluid measure, it shall be expressed in the largest whole unit (gallons followed by common or decimal fraction of a gallon or by the next smaller whole unit or units (quarts, or quarts and pints)) with any remainder in terms of fluid ounces or common or decimal fractions of the pint or quart (see paragraph (m)(6) of this section).
</P>
<P>(l) [Reserved]
</P>
<P>(m) Examples:
</P>
<P>(1) A declaration of 1
<FR>1/2</FR> pounds weight shall be expressed as “Net Wt. 24 oz (1 lb 8 oz),” “Net Wt. 24 oz (1
<FR>1/2</FR> lb),” or “Net Wt. 24 oz (1.5 lb)”.
</P>
<P>(2) A declaration of three-fourths pound avoirdupois weight shall be expressed as “Net Wt. 12 oz”.
</P>
<P>(3) A declaration of 1 quart liquid measure shall be expressed as “Net 32 fl oz (1 qt)”.
</P>
<P>(4) A declaration of 1
<FR>3/4</FR> quarts liquid measure shall be expressed as “Net contents 56 fluid ounces (1 quart 1
<FR>1/2</FR> pints)” or as “Net 56 fluid oz (1 qt 1 pt 8 oz)”, but not in terms of quart and ounce such as “Net 56 fluid oz (1 quart 24 ounces)”.
</P>
<P>(5) On a random package, declaration of three-fourths pound avoirdupois may be expressed as “Net Wt. .75 lb”.
</P>
<P>(6) A declaration of 2
<FR>1/2</FR> gallons liquid measure shall be expressed as “Net contents 2
<FR>1/2</FR> gallons,” “Net contents 2.5 gallons,” or “Net contents 2 gallons 2 quarts” and not as “2 gallons 4 pints”.
</P>
<P>(n) For quantities, the following abbreviations and none other may be employed (periods and plural forms are optional):
</P>
<EXTRACT>
<SCOL2>
<LI>weight wt</LI>
<LI>ounce oz</LI>
<LI>pound lb</LI>
<LI>gallon gal</LI>
<LI>pint pt</LI>
<LI>quart qt</LI>
<LI>fluid fl</LI></SCOL2></EXTRACT>
<P>(o) Nothing in this section shall prohibit supplemental statements at locations other than the principal display panel(s) describing in nondeceptive terms the net quantity of contents; <I>Provided,</I> that such supplemental statements of net quantity of contents shall not include any term qualifying a unit of weight, measure, or count that tends to exaggerate the amount of the food contained in the package; for example, “jumbo quart” and “full gallon”. Dual or combination declarations of net quantity of contents as provided for in paragraphs (a), (c), and (j) of this section (for example, a combination of net weight plus numerical count, net contents plus dilution directions of a concentrate, etc.) are not regarded as supplemental net quantity statements and may be located on the principal display panel.
</P>
<P>(p) A separate statement of the net quantity of contents in terms of the metric system is not regarded as a supplemental statement and an accurate statement of the net quantity of contents in terms of the metric system of weight or measure may also appear on the principal display panel or on other panels.
</P>
<P>(q) The declaration of net quantity of contents shall express an accurate statement of the quantity of contents of the package. Reasonable variations caused by loss or gain of moisture during the course of good distribution practice or by unavoidable deviations in good manufacturing practice will be recognized. Variations from stated quantity of contents shall not be unreasonably large.
</P>
<P>(r) The declaration of net quantity of contents on pickles and pickle products, including relishes but excluding one or two whole pickles in clear plastic bags which may be declared by count, shall be expressed in terms of the U.S. gallon of 231 cubic inches and quart, pint, and fluid ounce subdivisions thereof.
</P>
<P>(s) On a multiunit retail package, a statement of the quantity of contents shall appear on the outside of the package and shall include the number of individual units, the quantity of each individual unit, and, in parentheses, the total quantity of contents of the multiunit package in terms of avoirdupois or fluid ounces, except that such declaration of total quantity need not be followed by an additional parenthetical declaration in terms of the largest whole units and subdivisions thereof, as required by paragraph (j)(1) of this section. A multiunit retail package may thus be properly labeled: “6-16 oz bottles—(96 fl oz)” or “3-16 oz cans—(net wt. 48 oz)”. For the purposes of this section, “multiunit retail package” means a package containing two or more individually packaged units of the identical commodity and in the same quantity, intended to be sold as part of the multiunit retail package but capable of being individually sold in full compliance with all requirements of the regulations in this part. Open multiunit retail packages that do not obscure the number of units or prevent examination of the labeling on each of the individual units are not subject to this paragraph if the labeling of each individual unit complies with the requirements of paragraphs (f) and (i) of this section. The provisions of this section do not apply to that butter or margarine covered by the exemptions in § 1.24(a) (10) and (11) of this chapter.
</P>
<P>(t) Where the declaration of net quantity of contents is in terms of net weight and/or drained weight or volume and does not accurately reflect the actual quantity of the contents or the product falls below the applicable standard of fill of container because of equipment malfunction or otherwise unintentional product variation, and the label conforms in all other respects to the requirements of this chapter (except the requirement that food falling below the applicable standard of fill of container shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter), the mislabeled food product, including any food product that fails to bear the general statement of substandard fill specified in § 130.14(b) of this chapter, may be sold by the manufacturer or processor directly to institutions operated by Federal, State or local governments (schools, prisons, hospitals, etc.): <I>Provided,</I> That:
</P>
<P>(1) The purchaser shall sign a statement at the time of sale stating that he is aware that the product is mislabeled to include acknowledgment of the nature and extent of the mislabeling, (e.g., “Actual net weight may be as low as __% below labeled quantity”) and that any subsequent distribution by him of said product except for his own institutional use is unlawful. This statement shall be kept on file at the principal place of business of the manufacturer or processor for 2 years subsequent to the date of shipment of the product and shall be available to the Food and Drug Administration upon request.
</P>
<P>(2) The product shall be labeled on the outside of its shipping container with the statement(s):
</P>
<P>(i) When the variation concerns net weight and/or drained weight or volume, “Product Mislabeled. Actual net weight (drained weight or volume where appropriate) may be as low as __% below labeled quantity. This Product Not for Retail Distribution”, the blank to be filled in with the maximum percentage variance between the labeled and actual weight or volume of contents of the individual packages in the shipping container, and
</P>
<P>(ii) When the variation is in regard to a fill of container standard, “Product Mislabeled. Actual fill may be as low as __% below standard of fill. This Product Not for Retail Distribution”.
</P>
<P>(3) The statements required by paragraphs (t)(2) (i) and (ii) of this section, which may be consolidated where appropriate, shall appear prominently and conspicuously as compared to other printed matter on the shipping container and in boldface print or type on a clear, contrasting background in order to render them likely to be read and understood by the purchaser under ordinary conditions of purchase.
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977. Redesignated at 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 101.8" NODE="21:2.0.1.1.2.1.1.7" TYPE="SECTION">
<HEAD>§ 101.8   Vending machines.</HEAD>
<P>(a) <I>Definitions.</I> The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this section. In addition, for the purposes of this section:
</P>
<P><I>Authorized official of a vending machine operator</I> means an owner, operator, agent in charge, or any other person authorized by a vending machine operator who is not otherwise subject to section 403(q)(5)(H)(viii) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 343(q)(5)(H)(viii)), to register the vending machine operator with the Food and Drug Administration (“FDA”) for purposes of paragraph (d) of this section.
</P>
<P><I>Vending machine</I> means a self-service machine that, upon insertion of a coin, paper currency, token, card, or key, or by optional manual operation, dispenses servings of food in bulk or in packages, or prepared by the machine, without the necessity of replenishing the machine between each vending operation.
</P>
<P><I>Vending machine operator</I> means a person(s) or entity that controls or directs the function of the vending machine, including deciding which articles of food are sold from the machine or the placement of the articles of food within the vending machine, and is compensated for the control or direction of the function of the vending machine.
</P>
<P>(b) <I>Articles of food not covered.</I> Articles of food sold from a vending machine are not covered vending machine food if:
</P>
<P>(1) The prospective purchaser can view:	
</P>
<P>(i) The calories, serving size, and servings per container listed in the Nutrition Facts label on the vending machine food without any obstruction. The Nutrition Facts label must be in the format required in § 101.9(c) and (d). The Nutrition Facts label must be in a size that permits the prospective purchaser to be able to easily read the nutrition information contained in the Nutrition Facts label on the article of food in the vending machine. Smaller formats allowed for Nutrition Facts for certain food labeling under FDA regulation at § 101.9 are not considered to be a size that a prospective purchaser is able to easily read; or
</P>
<P>(ii) The calories, serving size, and servings per container listed in a reproduction of the Nutrition Facts label on the vending machine food, provided that the reproduction is a reproduction of an actual Nutrition Facts label that complies with § 101.9 for a vending machine food, is presented in a size that permits the prospective purchaser to be able to easily read the nutrition information, and the calories, serving size, and servings per container are displayed by the vending machine before the prospective purchaser makes his or her purchase; or
</P>
<P>(2) The prospective purchaser can otherwise view visible nutrition information, including, at a minimum, the total number of calories for the article of food as sold at the point of purchase. This visible nutrition information must appear on the food label itself. The visible nutrition information must be clear and conspicuous and able to be easily read on the article of food while in the vending machine, in a type size at least 150 percent of the size required by § 101.7(i) for the net quantity of contents declaration on the front of the package, and with sufficient color and contrasting background to other print on the label to permit the prospective purchaser to clearly distinguish the information.
</P>
<P>(c) <I>Requirements for calorie labeling for certain food sold from vending machines</I>—(1) <I>Applicability; covered vending machine food.</I> For the purposes of this section, the term “covered vending machine food” means an article of food that is:
</P>
<P>(i) Sold from a vending machine that does not permit the prospective purchaser to examine the Nutrition Facts label prior to purchase as provided in paragraph (b)(1) of this section or otherwise provide visible nutrition information at the point of purchase as provided in paragraph (b)(2) of this section; and
</P>
<P>(ii) Sold from a vending machine that:
</P>
<P>(A) Is operated by a person engaged in the business of owning or operating 20 or more vending machines; or
</P>
<P>(B) Is operated by a vending machine operator that has voluntarily elected to be subject to the requirements of this section by registering with FDA under paragraph (d) of this section.
</P>
<P>(2) <I>Calorie declaration.</I> (i) The number of calories for a covered vending machine food must be declared in the following manner:
</P>
<P>(A) To the nearest 5-calorie increment up to and including 50 calories and 10-calorie increment above 50 calories, except that amounts less than 5 calories may be expressed as zero.
</P>
<P>(B) The term “Calories” or “Cal” must appear adjacent to the caloric content value for each food in the vending machine.
</P>
<P>(C) The calorie declaration for a packaged food must include the total calories present in the packaged food, regardless of whether the packaged food contains a single serving or multiple servings. The vending machine operator may voluntarily disclose calories per serving in addition to the total calories for the food.
</P>
<P>(D) If a covered vending machine food is one where the prospective purchaser selects among options to produce a final vended product (<I>e.g.,</I> vended coffee, hot chocolate or tea with options for added sugar, sugar substitute, milk, and cream), calories must be declared per option or for the final vended products.
</P>
<P>(ii) Calorie declarations for covered vending machine food must be clear and conspicuous and placed prominently in the following manner:
</P>
<P>(A) The calorie declarations may be placed on a sign in close proximity to the article of food or selection button, <I>i.e.,</I> in, on, or adjacent to the vending machine, but not necessarily attached to the vending machine, so long as the calorie declaration is visible at the same time as the food, its name, price, selection button, or selection number is visible. The sign must give calorie declarations for those articles of food that are sold from that particular vending machine.
</P>
<P>(B) When the calorie declaration is in or on the vending machine, the calorie declaration must be in a type size no smaller than the name of the food on the machine (not the label), selection number, or price of the food as displayed on the vending machine, whichever is smallest, with the same prominence, <I>i.e.,</I> the same color, or in a color at least as conspicuous, as the color of the name, if applicable, or price of the food or selection number, and the same contrasting background, or a background at least as contrasting as the background used for the item it is in closest proximity to, <I>i.e.,</I> name, selection number, or price of the food item as displayed on the machine.
</P>
<P>(C) When the calorie declaration is on a sign adjacent to the vending machine, the calorie declaration must be in a type size large enough to render it likely to be read and understood by the prospective purchaser under customary conditions of purchase and use, and in a type that is all black or one color on a white or other neutral background that contrasts with the type color.
</P>
<P>(D) Where the vending machine only displays a picture or other representation or name of the food item, the calorie declaration must be in close proximity to the picture or other representation or name, or in close proximity to the selection button.
</P>
<P>(E) For electronic vending machines (<I>e.g.,</I> machines with digital or electronic or liquid crystal display (LCD) displays), the calorie declaration must be displayed before the prospective purchaser makes his or her purchase.
</P>
<P>(F) For vending machines with few choices, <I>e.g.,</I> popcorn, the calorie declaration may appear on the face of the machine so long as the declaration is prominent, not crowded by other labeling on the machine, and the type size is no smaller than the name of the food on the machine (not the label), selection number, or price of the food as displayed on the vending machine, whichever is smallest.
</P>
<P>(d) <I>Voluntary provision of calorie labeling for foods sold from vending machines</I>—(1) <I>Applicability.</I> A vending machine operator that is not subject to the requirements of section 403(q)(5)(H)(viii) of the Federal Food, Drug, and Cosmetic Act may, through its authorized official, voluntarily register with FDA to be subject to the requirements established in paragraph (c)(2) of this section. An authorized official of a vending machine operator that voluntarily registers cannot be subject to any State or local nutrition labeling requirements that are not identical to the requirements in 403(q)(5)(H) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(2) <I>Who may register</I>? A vending machine operator that is not otherwise subject to the requirements of section 403(q)(5)(H) of the Federal Food, Drug, and Cosmetic Act may register with FDA.
</P>
<P>(3) <I>What information is required</I>? The vending machine operator must provide FDA with the following information:
</P>
<P>(i) The contact information (including name, address, phone number, email address), for the vending machine operator;
</P>
<P>(ii) The address of the location of each vending machine owned or operated by the vending machine operator that is being registered;
</P>
<P>(iii) Preferred mailing address (if different from the vending machine operator address), for purposes of receiving correspondence; and
</P>
<P>(iv) Certification that the information submitted is true and accurate, that the person or firm submitting it is authorized to do so, and that each registered vending machine will be subject to the requirements of this section.
</P>
<P>(v) Information should be submitted by email by typing complete information into the portable document format (PDF) form, saving it on the registrant's computer, and sending it by email to <I>menulawregistration@fda.hhs.gov.</I> If email is not available, the registrant can either fill in the PDF form and print it out (or print out the blank PDF and fill in the information by hand or typewriter), and either fax the completed form to 301-436-2804 or mail it to FDA, CFSAN Menu and Vending Machine Labeling Registration, White Oak Building 22, rm. 0209, 10903 New Hampshire Ave., Silver Spring, MD 20993.
</P>
<P>(vi) Authorized officials of a vending machine operator who elect to be subject to the Federal requirements can register by visiting <I>http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm217762.htm.</I> FDA has created a form that contains fields requesting the information in paragraph (d) of this section and made the form available at this Web site. Registrants must use this form to ensure that complete information is submitted.
</P>
<P>(vii) To keep the establishment's registration active, the authorized official of the vending machine operator must register every other year within 60 days prior to the expiration of the vending machine operator's current registration with FDA. Registration will automatically expire if not renewed.
</P>
<P>(e) <I>Vending machine operator contact information.</I> (1) A vending machine operator that is subject to section 403(q)(5)(H)(viii) of the Federal Food, Drug, and Cosmetic Act or a vending machine operator that voluntarily registers to be subject to the requirements under paragraph (d) of this section must provide its contact information for vending machines selling covered vending machine food. The contact information must list the vending machine operator's name, telephone number, and mailing address or email address.
</P>
<P>(2) The contact information must be readable and may be placed on the face of the vending machine, or otherwise must be placed with the calorie declarations as described in paragraph (c)(2)(ii) of this section (<I>i.e.,</I> on the sign in, on, or adjacent to the vending machine).
</P>
<P>(f) <I>Signatures.</I> Signatures obtained under paragraph (d) of this section that meet the definition of electronic signatures in § 11.3(b)(7) of this chapter are exempt from the requirements of part 11 of this chapter.
</P>
<CITA TYPE="N">[79 FR 71291, Dec. 1, 2014, as amended at 84 FR 57610, Oct. 28, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 101.9" NODE="21:2.0.1.1.2.1.1.8" TYPE="SECTION">
<HEAD>§ 101.9   Nutrition labeling of food.</HEAD>
<P>(a) Nutrition information relating to food shall be provided for all products intended for human consumption and offered for sale unless an exemption is provided for the product in paragraph (j) of this section.
</P>
<P>(1) When food is in package form, the required nutrition labeling information shall appear on the label in the format specified in this section.
</P>
<P>(2) When food is not in package form, the required nutrition labeling information shall be displayed clearly at the point of purchase (e.g., on a counter card, sign, tag affixed to the product, or some other appropriate device). Alternatively, the required information may be placed in a booklet, looseleaf binder, or other appropriate format that is available at the point of purchase.
</P>
<P>(3) Solicitation of requests for nutrition information by a statement “For nutrition information write to ______________________ ” on the label or in the labeling or advertising for a food, or providing such information in a direct written reply to a solicited or unsolicited request, does not subject the label or the labeling of a food exempted under paragraph (j) of this section to the requirements of this section if the reply to the request conforms to the requirements of this section.
</P>
<P>(4) If any vitamin or mineral is added to a food so that a single serving provides 50 percent or more of the Reference Daily Intake (RDI) for the age group for which the product is intended, as specified in paragraph (c)(8)(iv) of this section, of any one of the added vitamins or minerals, unless such addition is permitted or required in other regulations, e.g., a standard of identity or nutritional quality guideline, or is otherwise exempted by the Commissioner, the food shall be considered a food for special dietary use within the meaning of § 105.3(a)(1)(iii) of this chapter.
</P>
<P>(b) Except as provided in § 101.9(h)(3), all nutrient and food component quantities shall be declared in relation to a serving as defined in this section.
</P>
<P>(1) The term <I>serving</I> or <I>serving size</I> means an amount of food customarily consumed per eating occasion by persons 4 years of age or older which is expressed in a common household measure that is appropriate to the food. When the food is specially formulated or processed for use by infants or by toddlers, a serving or serving size means an amount of food customarily consumed per eating occasion by infants up to 12 months of age or by children 1 through 3 years of age, respectively.
</P>
<P>(2) Except as provided in paragraphs (b)(3), (b)(4), and (b)(6) of this section and for products that are intended for weight control and are available only through a weight-control or weight-maintenance program, serving size declared on a product label shall be determined from the “Reference Amounts Customarily Consumed Per Eating Occasion * * * *” (reference amounts) that appear in § 101.12(b) using the procedures described below. For products that are both intended for weight control and available only through a weight-control program, a manufacturer may determine the serving size that is consistent with the meal plan of the program. Such products must bear a statement, “for sale only through the ______ program” (fill in the blank with the name of the appropriate weight-control program, e.g., Smith's Weight Control), on the principal display panel. However, the reference amounts in § 101.12(b) shall be used for purposes of evaluating whether weight-control products that are available only through a weight-control program qualify for nutrient content claims or health claims.
</P>
<P>(i) For products in discrete units (e.g., muffins, sliced products, such as sliced bread, or individually packaged products within a multiserving package) and for products which consist of two or more foods packaged and presented to be consumed together where the ingredient represented as the main ingredient is in discrete units (e.g., pancakes and syrup), the serving size shall be declared as follows:
</P>
<P>(A) If a unit weighs 50 percent or less of the reference amount, the serving size shall be the number of whole units that most closely approximates the reference amount for the product category;
</P>
<P>(B) If a unit weighs more than 50 percent, but less than 67 percent of the reference amount, the manufacturer may declare one unit or two units as the serving size;
</P>
<P>(C) If a unit weighs 67 percent or more, but less than 200 percent of the reference amount, the serving size shall be one unit;
</P>
<P>(D) If a unit weighs at least 200 percent and up to and including 300 percent of the applicable reference amount, the serving size shall be the amount that approximates the reference amount. In addition to providing a column within the Nutrition Facts label that lists the quantitative amounts and percent Daily Values per serving size, the manufacturer shall provide a column within the Nutrition Facts label that lists the quantitative amounts and percent Daily Values per individual unit. The first column would be based on the serving size for the product and the second column would be based on the individual unit. The exemptions in paragraphs (b)(12)(i)(A), (B), and (C) of this section apply to this provision.
</P>
<P>(E) The serving size for maraschino cherries shall be expressed as 1 cherry with the parenthetical metric measure equal to the average weight of a medium size cherry.
</P>
<P>(F) The serving size for products that naturally vary in size (e.g., pickles, shellfish, whole fish, and fillet of fish) may be the amount in ounces that most closely approximates the reference amount for the product category. Manufacturers shall adhere to the requirements in paragraph (b)(5)(vi) of this section for expressing the serving size in ounces.
</P>
<P>(G) For products which consist of two or more foods packaged and presented to be consumed together where the ingredient represented as the main ingredient is in discrete units (e.g., pancakes and syrup), the serving size may be the number of discrete units represented as the main ingredient plus proportioned minor ingredients used to make the reference amount for the combined product determined in § 101.12(f).
</P>
<P>(H) For packages containing several individual single-serving containers, each of which is labeled with all required information including nutrition labeling as specified in § 101.9 (that is, are labeled appropriately for individual sale as single-serving containers), the serving size shall be 1 unit.
</P>
<P>(ii) For products in large discrete units that are usually divided for consumption (e.g., cake, pie, pizza, melon, cabbage), for unprepared products where the entire contents of the package is used to prepare large discrete units that are usually divided for consumption (e.g., cake mix, pizza kit), and for products which consist of two or more foods packaged and presented to be consumed together where the ingredient represented as the main ingredient is a large discrete unit usually divided for consumption (e.g., prepared cake packaged with a can of frosting), the serving size shall be the fractional slice of the ready-to-eat product (e.g., 
<FR>1/12</FR> cake, 
<FR>1/8</FR> pie, 
<FR>1/4</FR> pizza, 
<FR>1/4</FR> melon, 
<FR>1/6</FR> cabbage) that most closely approximates the reference amount for the product category, and may be the fraction of the package used to make the reference amount for the unprepared product determined in § 101.12(c) or the fraction of the large discrete unit represented as the main ingredient plus proportioned minor ingredients used to make the reference amount for the combined product determined in § 101.12(f). In expressing the fractional slice, manufacturers shall use 
<FR>1/2</FR>, 
<FR>1/3</FR>, 
<FR>1/4</FR>, 
<FR>1/5</FR>, 
<FR>1/6</FR>, or smaller fractions that can be generated by further division by 2 or 3.
</P>
<P>(iii) For nondiscrete bulk products (e.g., breakfast cereal, flour, sugar, dry mixes, concentrates, pancake mixes, macaroni and cheese kits), and for products which consist of two or more foods packaged and presented to be consumed together where the ingredient represented as the main ingredient is a bulk product (e.g., peanut butter and jelly), the serving size shall be the amount in household measure that most closely approximates the reference amount for the product category and may be the amount of the bulk product represented as the main ingredient plus proportioned minor ingredients used to make the reference amount for the combined product determined in § 101.12(f).
</P>
<P>(3) The serving size for meal products and main dish products as defined in § 101.13 (l) and (m) that comes in single-serving containers as defined in paragraph (b)(6) of this section shall be the entire content (edible portion only) of the package. Serving size for meal products and main dish products in multiserving containers shall be based on the reference amount applicable to the product in § 101.12(b) if the product is listed in § 101.12(b). Serving size for meal products and main dish products in multiserving containers that are not listed in § 101.12(b) shall be based on the reference amount according to § 101.12(f).
</P>
<P>(4) A variety pack, such as a package containing several varieties of single-serving units as defined in paragraph (b)(2)(i) of this section, and a product having two or more compartments with each compartment containing a different food, shall provide nutrition information for each variety or food per serving size that is derived from the reference amount in § 101.12(b) applicable for each variety or food and the procedures to convert the reference amount to serving size in paragraph (b)(2) of this section.
</P>
<P>(5) For labeling purposes, the term <I>common household measure</I> or <I>common household unit</I> means cup, tablespoon, teaspoon, piece, slice, fraction (e.g., 
<FR>1/4</FR> pizza), ounce (oz), fluid ounce (fl oz), or other common household equipment used to package food products (e.g., jar, tray). In expressing serving size in household measures, except as specified in paragraphs (b)(5)(iv), (b)(5)(v), (b)(5)(vi), and (b)(5)(vii) of this section, the following rules shall be used:
</P>
<P>(i) Cups, tablespoons, or teaspoons shall be used wherever possible and appropriate except for beverages. For beverages, a manufacturer may use fluid ounces. Cups shall be expressed in 1/4- or 1/3-cup increments. Tablespoons shall be expressed as 1, 1 1/3, 1 1/2, 1 2/3, 2, or 3 tablespoons. Teaspoons shall be expressed as 1/8, 1/4, 1/2, 3/4, 1, or 2 teaspoons.
</P>
<P>(ii) If cups, tablespoons or teaspoons are not applicable, units such as piece, slice, tray, jar, and fraction shall be used.
</P>
<P>(iii) If paragraphs (b)(5)(i) and (b)(5)(ii) of this section are not applicable, ounces may be used with an appropriate visual unit of measure such as a dimension of a piece, e.g., 1 oz (28 g/about 
<FR>1/2</FR> pickle). Ounce measurements shall be expressed in 0.5 oz increments most closely approximating the reference amount.
</P>
<P>(iv) A description of the individual container or package shall be used for single serving containers and for individually packaged products within multiserving containers (e.g., can, box, package). A description of the individual unit shall be used for other products in discrete units (e.g., piece, slice, cracker, bar).
</P>
<P>(v) For unprepared products where the entire contents of the package is used to prepare large discrete units that are usually divided for consumption (e.g., cake mix, pizza kit), the fraction or portion of the package may be used.
</P>
<P>(vi) Ounces with an appropriate visual unit of measure, as described in paragraph (b)(5)(iii) of this section, may be used for products that naturally vary in size as provided for in paragraph (b)(2)(i)(F) of this section.
</P>
<P>(vii) As provided for in § 101.9(h)(1), for products that consist of two or more distinct ingredients or components packaged and presented to be consumed together (e.g. dry macaroni and cheese mix, cake and muffin mixes with separate ingredient packages, pancakes and syrup), nutrition information may be declared for each component or as a composite. The serving size may be provided in accordance with the provisions of paragraphs (b)(2)(i), (b)(2)(ii), and (b)(2)(iii) of this section, or alternatively in ounces with an appropriate visual unit of measure, as described in paragraph (b)(5)(iii) of this section (e.g., declared as separate components: “3 oz dry macaroni (84 g/about 
<FR>2/3</FR> cup)” and “1 oz dry cheese mix (28 g/about 2 tbsp);” declared as a composite value: “4 oz (112 g/about 
<FR>2/3</FR> cup macaroni and 2 tbsp dry cheese mix)”).
</P>
<P>(viii) For nutrition labeling purposes, a teaspoon means 5 milliliters (mL), a tablespoon means 15 mL, a cup means 240 mL, 1 fl oz means 30 mL, and 1 oz in weight means 28 g.
</P>
<P>(ix) When a serving size, determined from the reference amount in § 101.12(b) and the procedures described in this section, falls exactly half way between two serving sizes, e.g., 2.5 tbsp, manufacturers shall round the serving size up to the next incremental size.
</P>
<P>(6) A product that is packaged and sold individually that contains less than 200 percent of the applicable reference amount must be considered to be a single-serving container, and the entire content of the product must be labeled as one serving. In addition to providing a column within the Nutrition Facts label that lists the quantitative amounts and percent Daily Values per serving, for a product that is packaged and sold individually that contains more than 150 percent and less than 200 percent of the applicable reference amount, the Nutrition Facts label may voluntarily provide, to the left of the column that provides nutrition information per container (<I>i.e.,</I> per serving), an additional column that lists the quantitative amounts and percent Daily Values per common household measure that most closely approximates the reference amount.
</P>
<P>(7) A label statement regarding a serving shall be the serving size expressed in common household measures as set forth in paragraphs (b)(2) through (b)(6) of this section and shall be followed by the equivalent metric quantity in parenthesis (fluids in milliliters and all other foods in grams) except for single-serving containers.
</P>
<P>(i) For a single-serving container, the parenthetical metric quantity, which will be presented as part of the net weight statement on the principal display panel, is not required except where nutrition information is required on a drained weight basis according to § 101.9(b)(9). However, if a manufacturer voluntarily provides the metric quantity on products that can be sold as single servings, then the numerical value provided as part of the serving size declaration must be identical to the metric quantity declaration provided as part of the net quantity of contents statement.
</P>
<P>(ii) The gram or milliliter quantity equivalent to the household measure should be rounded to the nearest whole number except for quantities that are less than 5 g (mL). The gram (mL) quantity between 2 and 5 g (mL) should be rounded to the nearest 0.5 g (mL) and the g (mL) quantity less than 2 g (mL) should be expressed in 0.1-g (mL) increments.
</P>
<P>(iii) In addition, serving size may be declared in ounce and fluid ounce, in parenthesis, following the metric measure separated by a slash where other common household measures are used as the primary unit for serving size, e.g., 1 slice (28 g/1 oz) for sliced bread. The ounce quantity equivalent to the metric quantity should be expressed in 0.1 oz increments.
</P>
<P>(iv) If a manufacturer elects to use abbreviations for units, the following abbreviations shall be used: tbsp for tablespoon, tsp for teaspoon, g for gram, mL for milliliter, oz for ounce, and fl oz for fluid ounce.
</P>
<P>(v) For products that only require the addition of water or another ingredient that contains insignificant amounts of nutrients in the amount added and that are prepared in such a way that there are no significant changes to the nutrient profile, the amount of the finished product may be declared in parentheses at the end of the serving size declaration (e.g., 
<FR>1/2</FR> cup (120 mL) concentrated soup (makes 1 cup prepared)).
</P>
<P>(vi) To promote uniformity in label serving sizes in household measures declared by different manufacturers, FDA has provided a guidance document entitled, “Guidelines for Determining the Gram Weight of the Household Measure.” The guidance document can be obtained from the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(8) Determination of the number of servings per container shall be based on the serving size of the product determined by following the procedures described in this section.
</P>
<P>(i) The number of servings shall be rounded to the nearest whole number except for the number of servings between 2 and 5 servings and random weight products. The number of servings between 2 and 5 servings shall be rounded to the nearest 0.5 serving. Rounding should be indicated by the use of the term <I>about</I> (e.g., about 2 servings, about 3.5 servings).
</P>
<P>(ii) When the serving size is required to be expressed on a drained solids basis and the number of servings varies because of a natural variation in unit size (e.g., maraschino cherries, pickles), the manufacturer may state the typical number of servings per container (e.g., usually 5 servings).
</P>
<P>(iii) For random weight products, manufacturers may declare “varied” for the number of servings per container provided the nutrition information is based on the reference amount expressed in the appropriate household measure based on the hierarchy described in paragraph (b)(5) of this section. Random weight products are foods such as cheeses that are sold as random weights that vary in size, such that the net contents for different containers would vary. The manufacturer may provide the typical number of servings in parentheses following the “varied” statement.
</P>
<P>(iv) For packages containing several individual single-serving containers, each of which is labeled with all required information including nutrition labeling as specified in § 101.9 (that is, are labeled appropriately for individual sale as single-serving containers), the number of servings shall be the number of individual packages within the total package.
</P>
<P>(v) For packages containing several individually packaged multiserving units, the number of servings shall be determined by multiplying the number of individual multiserving units in the total package by the number of servings in each individual unit.
</P>
<P>(9) The declaration of nutrient and food component content shall be on the basis of food as packaged or purchased with the exception of raw fish covered under § 101.42 (see 101.44), packaged single-ingredient products that consist of fish or game meat as provided for in paragraph (j)(11) of this section, and of foods that are packed or canned in water, brine, or oil but whose liquid packing medium is not customarily consumed (e.g., canned fish, maraschino cherries, pickled fruits, and pickled vegetables). Declaration of nutrient and food component content of raw fish shall follow the provisions in § 101.45. Declaration of the nutrient and food component content of foods that are packed in liquid which is not customarily consumed shall be based on the drained solids.
</P>
<P>(10) Another column of figures may be used to declare the nutrient and food component information:
</P>
<P>(i) Per 100 g or 100 mL, or per 1 oz or 1 fl oz of the food as packaged or purchased;
</P>
<P>(ii) Per one unit if the serving size of a product in discrete units is more than 1 unit.
</P>
<P>(iii) Per cup popped for popcorn in a multiserving container.
</P>
<P>(11) If a product is promoted on the label, labeling, or advertising for a use that differs in quantity by twofold or greater from the use upon which the reference amount in § 101.12(b) was based (e.g., liquid cream substitutes promoted for use with breakfast cereals), the manufacturer shall provide a second column of nutrition information based on the amount customarily consumed in the promoted use, in addition to the nutrition information per serving derived from the reference amount in § 101.12(b), except that nondiscrete bulk products that are used primarily as ingredients (e.g., flour, sweeteners, shortenings, oils), or traditionally used for multipurposes (e.g., eggs, butter, margarine), and multipurpose baking mixes are exempt from this requirement.
</P>
<P>(12)(i) Products that are packaged and sold individually and that contain at least 200 percent and up to and including 300 percent of the applicable reference amount must provide an additional column within the Nutrition Facts label that lists the quantitative amounts and percent Daily Values for the entire package, as well as a column listing the quantitative amounts and percent Daily Values for a serving that is less than the entire package (<I>i.e.,</I> the serving size derived from the reference amount). The first column would be based on the serving size for the product and the second column would be based on the entire contents of the package.
</P>
<P>(A) This provision does not apply to products that meet the requirements to use the tabular format in paragraph (j)(13)(ii)(A)(<I>1</I>) of this section or to products that meet the requirements to use the linear format in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section.
</P>
<P>(B) This provision does not apply to raw fruits, vegetables, and seafood for which voluntary nutrition labeling is provided in the product labeling or advertising or when claims are made about the product.
</P>
<P>(C) This provision does not apply to products that require further preparation and provide an additional column of nutrition information under paragraph (e) of this section, to products that are commonly consumed in combination with another food and provide an additional column of nutrition information under paragraph (e) of this section, to products that provide an additional column of nutrition information for two or more groups for which RDIs are established (<I>e.g.,</I> both infants and children less than 4 years of age), to popcorn products that provide an additional column of nutrition information per 1 cup popped popcorn, or to varied-weight products covered under paragraph (b)(8)(iii) of this section.
</P>
<P>(ii) When a nutrient content claim or health claim is made on the label of a product that uses a dual column as required in paragraph (b)(2)(i)(D) or (b)(12)(i) of this section, the claim must be followed by a statement that sets forth the basis on which the claim is made, except that the statement is not required for products when the nutrient that is the subject of the claim meets the criteria for the claim based on the reference amount for the product and the entire container or the unit amount. When a nutrient content claim is made, the statement must express that the claim refers to the amount of the nutrient per serving (<I>e.g.,</I> “good source of calcium per serving” or “per X [insert unit]__serving”) or per reference amount (<I>e.g.,</I> “good source of calcium per [insert reference amount (<I>e.g.,</I> per 8 ounces)]), as required based on § 101.12(g). When a health claim is made, the statement shall be “A serving of __ounces of this product conforms to such a diet.”
</P>
<P>(c) The declaration of nutrition information on the label and in labeling of a food shall contain information about the level of the following nutrients, except for those nutrients whose inclusion, and the declaration of amounts, is voluntary as set forth in this paragraph. No nutrients or food components other than those listed in this paragraph as either mandatory or voluntary may be included within the nutrition label. Except as provided for in paragraphs (f) or (j) of this section, nutrient information shall be presented using the nutrient names specified and in the following order in the formats specified in paragraphs (d) or (e) of this section.
</P>
<P>(1) “Calories, total,” “Total calories,” or “Calories”: A statement of the caloric content per serving, expressed to the nearest 5-calorie increment up to and including 50 calories, and 10-calorie increment above 50 calories, except that amounts less than 5 calories may be expressed as zero. Energy content per serving may also be expressed in kilojoule units, added in parentheses immediately following the statement of the caloric content.
</P>
<P>(i) Caloric content may be calculated by the following methods. Where either specific or general food factors are used, the factors shall be applied to the actual amount (i.e., before rounding) of food components (e.g., fat, carbohydrate, protein, or ingredients with specific food factors) present per serving.
</P>
<P>(A) Using specific Atwater factors (<I>i.e.,</I> the Atwater method) given in table 13, USDA Handbook No. 74 (slightly revised, 1973),
</P>
<P>(B) Using the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate, and total fat, respectively, as described in USDA Handbook No. 74 (slightly revised, 1973) pp. 9-11;
</P>
<P>(C) Using the general factors of 4, 4, and 9 calories per gram for protein, total carbohydrate (less the amount of non-digestible carbohydrates and sugar alcohols), and total fat, respectively, as described in USDA Handbook No. 74 (slightly revised, 1973) pp. 9-11. A general factor of 2 calories per gram for soluble non-digestible carbohydrates shall be used. The general factors for caloric value of sugar alcohols provided in paragraph (c)(1)(i)(F) of this section shall be used;
</P>
<P>(D) Using data for specific food factors for particular foods or ingredients approved by the Food and Drug Administration (FDA) and provided in parts 172 or 184 of this chapter, or by other means, as appropriate;
</P>
<P>(E) Using bomb calorimetry data subtracting 1.25 calories per gram protein to correct for incomplete digestibility, as described in USDA Handbook No. 74 (slightly revised, 1973) p. 10; or
</P>
<P>(F) Using the following general factors for caloric value of sugar alcohols: Isomalt—2.0 calories per gram, lactitol—2.0 calories per gram, xylitol—2.4 calories per gram, maltitol—2.1 calories per gram, sorbitol—2.6 calories per gram, hydrogenated starch hydrolysates—3.0 calories per gram, mannitol—1.6 calories per gram, and erythritol—0 calories per gram.
</P>
<P>(ii) “Calories from saturated fat” or “Calories from saturated” (VOLUNTARY): A statement of the caloric content derived from saturated fat as defined in paragraph (c)(2)(i) of this section in a serving may be declared voluntarily, expressed to the nearest 5-calorie increment, up to and including 50 calories, and the nearest 10-calorie increment above 50 calories, except that amounts less than 5 calories may be expressed as zero. This statement shall be indented under the statement of calories as provided in paragraph (d)(5) of this section.
</P>
<P>(2) “Fat, total” or “Total fat”: A statement of the number of grams of total fat in a serving defined as total lipid fatty acids and expressed as triglycerides where fatty acids are aliphatic carboxylic acids consisting of a chain of alkyl groups and characterized by a terminal carboxyl group. Amounts shall be expressed to the nearest 0.5 (
<FR>1/2</FR>) gram increment below 5 grams and to the nearest gram increment above 5 grams. If the serving contains less than 0.5 gram, the content shall be expressed as zero.
</P>
<P>(i) “Saturated fat,” or “Saturated”: A statement of the number of grams of saturated fat in a serving defined as the sum of all fatty acids containing no double bonds, except that label declaration of saturated fat content information is not required for products that contain less than 0.5 gram of total fat in a serving if no claims are made about fat, fatty acid, or cholesterol content, and if “calories from saturated fat” is not declared. Except as provided for in paragraph (f) of this section, if a statement of the saturated fat content is not required and, as a result, not declared, the statement “Not a significant source of saturated fat” shall be placed at the bottom of the table of nutrient values. Saturated fat content shall be indented and expressed as grams per serving to the nearest 0.5 gram (
<FR>1/2</FR>) gram increment below 5 grams and to the nearest gram increment above 5 grams. If the serving contains less than 0.5 gram, the content shall be expressed as zero.
</P>
<P>(ii) “Trans fat” or “Trans”: A statement of the number of grams of trans fat in a serving, defined as the sum of all unsaturated fatty acids that contain one or more isolated (<I>i.e.,</I> nonconjugated) double bonds in a trans configuration, except that label declaration of trans fat content information is not required for products that contain less than 0.5 gram of total fat in a serving if no claims are made about fat, fatty acid or cholesterol content. The word “trans” may be italicized to indicate its Latin origin. Trans fat content shall be indented and expressed as grams per serving to the nearest 0.5 (
<FR>1/2</FR>)-gram increment below 5 grams and to the nearest gram increment above 5 grams. If the serving contains less than 0.5 gram, the content, when declared, shall be expressed as zero. Except as provided for in paragraph (f) of this section, if a statement of the trans fat content is not required and, as a result, not declared, the statement “Not a significant source of trans fat” shall be placed at the bottom of the table of nutrient values.
</P>
<P>(iii) “Polyunsaturated fat” or “Poly-unsaturated” (VOLUNTARY): A statement of the number of grams of polyunsaturated fat in a serving defined as cis,cis-methylene-interrupted polyunsaturated fatty acids may be declared voluntarily, except that when monounsaturated fat is declared, or when a claim about fatty acids or cholesterol is made on the label or in labeling of a food other than one that meets the criteria in § 101.62(b)(1) for a claim for “fat free,” label declaration of polyunsaturated fat is required. Polyunsaturated fat content shall be indented and expressed as grams per serving to the nearest 0.5 (
<FR>1/2</FR>) gram increment below 5 grams and to the nearest gram increment above 5 grams. If the serving contains less than 0.5 gram, the content shall be expressed as zero.
</P>
<P>(iv) “Monounsaturated fat” or “Monounsaturated” (VOLUNTARY): A statement of the number of grams of monounsaturated fat in a serving defined as cis-monounsaturated fatty acids may be declared voluntarily except that when polyunsaturated fat is declared, or when a claim about fatty acids or cholesterol is made on the label or in labeling of a food other than one that meets the criteria in § 101.62(b)(1) for a claim for “fat free,” label declaration of monounsaturated fat is required. Monounsaturated fat content shall be indented and expressed as grams per serving to the nearest 0.5 (
<FR>1/2</FR>) gram increment below 5 grams and to the nearest gram increment above 5 grams. If the serving contains less than 0.5 gram, the content shall be expressed as zero.
</P>
<P>(3) “Cholesterol”: A statement of the cholesterol content in a serving expressed in milligrams to the nearest 5-milligram increment, except that label declaration of cholesterol information is not required for products that contain less than 2 milligrams cholesterol in a serving and make no claim about fat, fatty acids, or cholesterol content, or such products may state the cholesterol content as zero. Except as provided for in paragraph (f) of this section, if cholesterol content is not required and, as a result, not declared, the statement “Not a significant source of cholesterol” shall be placed at the bottom of the table of nutrient values in the same type size. If the food contains 2 to 5 milligrams of cholesterol per serving, the content may be stated as “less than 5 milligrams.”
</P>
<P>(4) “Sodium”: A statement of the number of milligrams of sodium in a specified serving of food expressed as zero when the serving contains less than 5 milligrams of sodium, to the nearest 5-milligram increment when the serving contains 5 to 140 milligrams of sodium, and to the nearest 10-milligram increment when the serving contains greater than 140 milligrams.
</P>
<P>(5) “Fluoride” (VOLUNTARY): A statement of the number of milligrams of fluoride in a specified serving of food may be declared voluntarily, except that when a claim is made about fluoride content, label declaration shall be required. Fluoride content shall be expressed as zero when the serving contains less than 0.1 milligrams of fluoride, to the nearest 0.1-milligram increment when the serving contains less than or equal to 0.8 milligrams of fluoride, and the nearest 0.2 milligram-increment when a serving contains more than 0.8 milligrams of fluoride. Bottled water that bears a statement about added fluoride, as permitted by § 101.13(q)(8), must bear nutrition labeling that complies with requirements for the simplified format in paragraph (f) of this section.
</P>
<P>(6) “Carbohydrate, total” or “Total carbohydrate”: A statement of the number of grams of total carbohydrate in a serving expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, or if the serving contains less than 0.5 gram, the content may be expressed as zero. Total carbohydrate content shall be calculated by subtraction of the sum of the crude protein, total fat, moisture, and ash from the total weight of the food. This calculation method is described in A. L. Merrill and B. K. Watt, “Energy Value of Foods—Basis and Derivation,” USDA Handbook 74 (slightly revised 1973) pp. 2 and 3, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 (the availability of this incorporation by reference is given in paragraph (c)(1)(i)(A) of this section).
</P>
<P>(i) “Dietary fiber”: A statement of the number of grams of total dietary fiber in a serving, indented and expressed to the nearest gram, except that if a serving contains less than 1 gram, declaration of dietary fiber is not required or, alternatively, the statement “Contains less than 1 gram” or “less than 1 gram” may be used, and if the serving contains less than 0.5 gram, the content may be expressed as zero. Dietary fiber is defined as non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants; isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health. Except as provided for in paragraph (f) of this section, if dietary fiber content is not required, and as a result not declared, the statement “Not a significant source of dietary fiber” shall be placed at the bottom of the table of nutrient values in the same type size. The following isolated or synthetic nondigestible carbohydrate(s) have been determined by FDA to have physiological effects that are beneficial to human health and, therefore, shall be included in the calculation of the amount of dietary fiber: [beta]-glucan soluble fiber (as described in § 101.81(c)(2)(ii)(A)), psyllium husk (as described in § 101.81(c)(2)(ii)(B)(<I>1</I>)), cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose. The manufacturer must make and keep records in accordance with paragraphs (g)(10) and (11) of this section to verify the declared amount of dietary fiber in the label and labeling of food when a mixture of dietary fiber, and added nondigestible carbohydrate(s) that does not meet the definition of dietary fiber, is present in the food.
</P>
<P>(A) “Soluble fiber” (VOLUNTARY): A statement of the number of grams of soluble dietary fiber in a serving may be declared voluntarily except that when a claim is made on the label or in labeling about soluble fiber, label declaration shall be required. Soluble fiber must meet the definition of dietary fiber in this paragraph (c)(6)(i). The manufacturer must make and keep records in accordance with paragraphs (g)(10) and (11) of this section to verify the declared amount of soluble fiber in the label and labeling of food when a mixture of soluble fiber and added non-digestible carbohydrate(s) that does not meet the definition of dietary fiber is present in the food. Soluble fiber content shall be indented under dietary fiber and expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero.”
</P>
<P>(B) “Insoluble fiber” (VOLUNTARY): A statement of the number of grams of insoluble dietary fiber in a serving may be declared voluntarily except that when a claim is made on the label or in labeling about insoluble fiber, label declaration shall be required. Insoluble fiber must meet the definition of dietary fiber in this paragraph (c)(6)(i). The manufacturer must make and keep records in accordance with paragraphs (g)(10) and (11) of this section to verify the declared amount of insoluble fiber in the label and labeling of food when a mixture of insoluble and added non-digestible carbohydrate(s) that does not meet the definition of dietary fiber is present in the food. Insoluble fiber content shall be indented under dietary fiber and expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero.
</P>
<P>(ii) “Total Sugars”: A statement of the number of grams of sugars in a serving, except that the label declaration of sugars content is not required for products that contain less than 1 gram of sugars in a serving if no claims are made about sweeteners, sugars, or sugar alcohol content. Except as provided for in paragraph (f) of this section, if a statement of the total sugars content is not required and, as a result, not declared, the statement “Not a significant source of total sugars” shall be placed at the bottom of the table of nutrient values in the same type size. Total sugars shall be defined as the sum of all free mono- and disaccharides (such as glucose, fructose, lactose, and sucrose). Total sugars content shall be indented and expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero.
</P>
<P>(iii) “Added Sugars”: A statement of the number of grams of added sugars in a serving, except that label declaration of added sugars content is not required for products that contain less than 1 gram of added sugars in a serving if no claims are made about sweeteners, sugars, added sugars, or sugar alcohol content. Except as provided for in paragraph (f) of this section, if a statement of the added sugars content is not required and, as a result, not declared, the statement “Not a significant source of added sugars” shall be placed at the bottom of the table of nutrient values in the same type size. Added sugars are either added during the processing of foods, or are packaged as such, and include sugars (free, mono and disaccharides), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected from the same volume of 100 percent fruit or vegetable juice of the same type, except that fruit or vegetable juice concentrated from 100 percent juices sold to consumers, fruit or vegetable juice concentrates used towards the total juice percentage label declaration under § 101.30 or for Brix standardization under § 102.33(g)(2) of this chapter, fruit juice concentrates which are used to formulate the fruit component of jellies, jams, or preserves in accordance with the standard of identities set forth in §§ 150.140 and 150.160 of this chapter, or the fruit component of fruit spreads shall not be labeled as added sugars. Added sugars content shall be indented under Total Sugars and shall be prefaced with the word “Includes” followed by the amount (in grams) “Added Sugars” (“Includes `X' g Added Sugars”). It shall be expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero. When a mixture of naturally occurring and added sugars is present in the food, and for specific foods containing added sugars, alone or in combination with naturally occurring sugars, where the added sugars are subject to fermentation and/or non-enzymatic browning, the manufacturer must make and keep records in accordance with paragraphs (g)(10) and (11) of this section to verify the declared amount of added sugars in the label and labeling of food.
</P>
<P>(iv) “Sugar alcohol” (VOLUNTARY): A statement of the number of grams of sugar alcohols in a serving may be declared voluntarily on the label, except that when a claim is made on the label or in labeling about sugar alcohol or total sugars, or added sugars when sugar alcohols are present in the food, sugar alcohol content shall be declared. For nutrition labeling purposes, sugar alcohols are defined as the sum of saccharide derivatives in which a hydroxyl group replaces a ketone or aldehyde group and whose use in the food is listed by FDA (<I>e.g.,</I> mannitol or xylitol) or is generally recognized as safe (<I>e.g.,</I> sorbitol). In lieu of the term “sugar alcohol,” the name of the specific sugar alcohol (<I>e.g.,</I> “xylitol”) present in the food may be used in the nutrition label provided that only one sugar alcohol is present in the food. Sugar alcohol content shall be indented and expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero.
</P>
<P>(7) “Protein”: A statement of the number of grams of protein in a serving, expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “Contains less than 1 gram” or “less than 1 gram” may be used as an alternative, and if the serving contains less than 0.5 gram, the content may be expressed as zero. When the protein in foods represented or purported to be for adults and children 4 or more years of age has a protein quality value that is a protein digestibility-corrected amino acid score of less than 20 expressed as a percent, or when the protein in a food represented or purported to be for children greater than 1 but less than 4 years of age has a protein quality value that is a protein digestibility-corrected amino acid score of less than 40 expressed as a percent, either of the following shall be placed adjacent to the declaration of protein content by weight: The statement “not a significant source of protein,” or a listing aligned under the column headed “Percent Daily Value” of the corrected amount of protein per serving, as determined in paragraph (c)(7)(ii) of this section, calculated as a percentage of the Daily Reference Value (DRV) or Reference Daily Intake (RDI), as appropriate, for protein and expressed as a Percent of Daily Value. When the protein quality in a food as measured by the Protein Efficiency Ratio (PER) is less than 40 percent of the reference standard (casein) for a food represented or purported to be specifically for infants through 12 months, the statement “not a significant source of protein” shall be placed adjacent to the declaration of protein content. Protein content may be calculated on the basis of the factor 6.25 times the nitrogen content of the food as determined by the appropriate method of analysis as given in the “Official Methods of Analysis of the AOAC International,” except when official AOAC procedures described in this paragraph (c)(7) require a specific factor other than 6.25, that specific factor shall be used.
</P>
<P>(i) A statement of the corrected amount of protein per serving, as determined in paragraph (c)(7)(ii) of this section, calculated as a percentage of the RDI or DRV for protein, as appropriate, and expressed as Percent of Daily Value, may be placed on the label, except that such a statement shall be given if a protein claim is made for the product, or if the product is represented or purported to be specifically for infants through 12 months or children 1 through 3 years of age. When such a declaration is provided, it should be placed on the label adjacent to the statement of grams of protein and aligned under the column headed “Percent Daily Value,” and expressed to the nearest whole percent. However, the percentage of the RDI for protein shall not be declared if the food is represented or purported to be specifically for infants through 12 months and the protein quality value is less than 40 percent of the reference standard.
</P>
<P>(ii) The “corrected amount of protein (gram) per serving” for foods represented or purported for adults and children 1 or more years of age is equal to the actual amount of protein (gram) per serving multiplied by the amino acid score corrected for protein digestibility. If the corrected score is above 1.00, then it shall be set at 1.00. The protein digestibility-corrected amino acid score shall be determined by methods given in sections 5.4.1, 7.2.1, and 8.00 in “Report of the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation,” except that when official AOAC procedures described in paragraph (c)(7) of this section require a specific factor other than 6.25, that specific factor shall be used. For foods represented or purported to be specifically for infants through 12 months, the corrected amount of protein (grams) per serving is equal to the actual amount of protein (grams) per serving multiplied by the relative protein quality value. The relative protein quality value shall be determined by dividing the subject food protein PER value by the PER value for casein. If the relative protein value is above 1.00, it shall be set at 1.00.
</P>
<P>(iii) For the purpose of labeling with a percent of the DRV or RDI, a value of 50 grams of protein shall be the DRV for adults and children 4 or more years of age, a value of 11 grams of protein shall be the RDI for infants through 12 months, a value of 13 grams shall be the DRV for children 1 through 3 years of age, and a value of 71 grams of protein shall be the RDI for pregnant women and lactating women.
</P>
<P>(8) “Vitamins and minerals”: The requirements related to including a statement of the amount per serving of vitamins and minerals are described in this paragraph (c)(8).
</P>
<P>(i) For purposes of declaration of percent of Daily Value as provided for in paragraphs (d), (e), and (f) of this section, foods represented or purported to be specifically for infants through 12 months, children 1 through 3 years, pregnant women, and lactating women shall use the RDIs that are specified for the intended group. For foods represented or purported to be specifically for both infants through 12 months of age and children 1 through 3 years of age, the percent of Daily Value shall be presented by separate declarations according to paragraph (e) of this section based on the RDI values for infants through 12 months of age and children 1 through 3 years of age. When such dual declaration is used on any label, it shall be included in all labeling, and equal prominence shall be given to both values in all such labeling. The percent Daily Value based on the RDI values for pregnant women and lactating women shall be declared on food represented or purported to be specifically for pregnant women and lactating women. All other foods shall use the RDI for adults and children 4 or more years of age.
</P>
<P>(ii) The declaration of vitamins and minerals as a quantitative amount by weight and percent of the RDI shall include vitamin D, calcium, iron, and potassium in that order, for infants through 12 months, children 1 through 3 years of age, pregnant women, lactating women, and adults and children 4 or more years of age, except quantitative weights for these vitamins and minerals are not required for labels described in paragraph (j)(13) of this section. The declaration of folic acid shall be included as a quantitative amount by weight when added as a nutrient supplement or a claim is made about the nutrient. The declaration of vitamins and minerals in a food, as a quantitative amount by weight and percent of the RDI, may include any of the other vitamins and minerals listed in paragraph (c)(8)(iv) of this section. The declaration of vitamins and minerals shall include any of the other vitamins and minerals listed in paragraph (c)(8)(iv) of this section as a statement of the amount per serving of the vitamins and minerals as described in this paragraph (c)(8)(ii), calculated as a percent of the RDI and expressed as a percent of the Daily Value, when they are added as a nutrient supplement, or when a claim is made about them, unless otherwise stated as quantitative amount by weight and percent of the Daily Value. Other vitamins and minerals need not be declared if neither the nutrient nor the component is otherwise referred to on the label or the labeling or advertising and the vitamins and minerals are:
</P>
<P>(A) Required or permitted in a standardized food (e.g., thiamin, riboflavin, and niacin in enriched flour) and that standardized food is included as an ingredient (i.e., component) in another food; or
</P>
<P>(B) Included in a food solely for technological purposes and declared only in the ingredient statement. The declaration may also include any of the other vitamins and minerals listed in paragraph (c)(8)(iv) of this section when they are naturally occurring in the food. The additional vitamins and minerals shall be listed in the order established in paragraph (c)(8)(iv) of this section.
</P>
<P>(iii) The percentages for vitamins and minerals shall be expressed to the nearest 2-percent increment up to and including the 10-percent level, the nearest 5-percent increment above 10 percent and up to and including the 50-percent level, and the nearest 10-percent increment above the 50-percent level. Quantitative amounts and percentages of vitamins and minerals present at less than 2 percent of the RDI are not required to be declared in nutrition labeling but may be declared by a zero or by the use of an asterisk (or other symbol) that refers to another asterisk (or symbol) that is placed at the bottom of the table and that is followed by the statement “Contains less than 2 percent of the Daily Value of this (these) nutrient (nutrients)” or “Contains &lt;2 percent of the Daily Value of this (these) nutrient (nutrients).” Alternatively, except as provided for in paragraph (f) of this section, if vitamin D, calcium, iron, or potassium is present in amounts less than 2 percent of the RDI, label declaration of the nutrient(s) is not required if the statement “Not a significant source of—(listing the vitamins or minerals omitted)” is placed at the bottom of the table of nutrient values. Either statement shall be in the same type size as nutrients that are indented. The quantitative amounts of vitamins and minerals, excluding sodium, shall be the amount of the vitamin or mineral included in one serving of the product, using the units of measurement and the levels of significance given in paragraph (c)(8)(iv) of this section, except that zeros following decimal points may be dropped, and additional levels of significance may be used when the number of decimal places indicated is not sufficient to express lower amounts (<I>e.g.,</I> the RDI for zinc is given in whole milligrams, but the quantitative amount may be declared in tenths of a milligram).
</P>
<P>(iv) The following RDIs, nomenclature, and units of measure are established for the following vitamins and minerals which are essential in human nutrition:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" colspan="2" scope="col"> 
</TH><TH class="gpotbl_colhed" colspan="4" scope="col">RDI
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Nutrient
</TH><TH class="gpotbl_colhed" scope="col">Unit of measure
</TH><TH class="gpotbl_colhed" scope="col">Adults and children ≥ 4 years
</TH><TH class="gpotbl_colhed" scope="col">Infants 
<sup>1</sup> through 12 months
</TH><TH class="gpotbl_colhed" scope="col">Children 1 through 3 years
</TH><TH class="gpotbl_colhed" scope="col">Pregnant women and lactating women
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin D</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg) 
<sup>2</sup></TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">10</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">15
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Calcium</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">1,300</TD><TD align="right" class="gpotbl_cell">260</TD><TD align="right" class="gpotbl_cell">700</TD><TD align="right" class="gpotbl_cell">1,300
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">18</TD><TD align="right" class="gpotbl_cell">11</TD><TD align="right" class="gpotbl_cell">7</TD><TD align="right" class="gpotbl_cell">27
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potassium</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">4,700</TD><TD align="right" class="gpotbl_cell">700</TD><TD align="right" class="gpotbl_cell">3,000</TD><TD align="right" class="gpotbl_cell">5,100
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin A</TD><TD align="left" class="gpotbl_cell">Micrograms RAE 
<sup>3</sup> (mcg)</TD><TD align="right" class="gpotbl_cell">900</TD><TD align="right" class="gpotbl_cell">500</TD><TD align="right" class="gpotbl_cell">300</TD><TD align="right" class="gpotbl_cell">1,300
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin C</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">90</TD><TD align="right" class="gpotbl_cell">50</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">120
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin E</TD><TD align="left" class="gpotbl_cell">Milligrams (mg) 
<sup>4</sup></TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">5</TD><TD align="right" class="gpotbl_cell">6</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin K</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">120</TD><TD align="right" class="gpotbl_cell">2.5</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="right" class="gpotbl_cell">90
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamin</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">1.2</TD><TD align="right" class="gpotbl_cell">0.3</TD><TD align="right" class="gpotbl_cell">0.5</TD><TD align="right" class="gpotbl_cell">1.4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">1.3</TD><TD align="right" class="gpotbl_cell">0.4</TD><TD align="right" class="gpotbl_cell">0.5</TD><TD align="right" class="gpotbl_cell">1.6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="left" class="gpotbl_cell">Milligrams NE 
<sup>5</sup> (mg)</TD><TD align="right" class="gpotbl_cell">16</TD><TD align="right" class="gpotbl_cell">4</TD><TD align="right" class="gpotbl_cell">6</TD><TD align="right" class="gpotbl_cell">18
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">6</E></TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">1.7</TD><TD align="right" class="gpotbl_cell">0.3</TD><TD align="right" class="gpotbl_cell">0.5</TD><TD align="right" class="gpotbl_cell">2.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Folate 
<sup>6</sup></TD><TD align="left" class="gpotbl_cell">Micrograms DFE 
<sup>7</sup> (mcg)</TD><TD align="right" class="gpotbl_cell">400</TD><TD align="right" class="gpotbl_cell">80</TD><TD align="right" class="gpotbl_cell">150</TD><TD align="right" class="gpotbl_cell">600
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">12</E></TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">2.4</TD><TD align="right" class="gpotbl_cell">0.5</TD><TD align="right" class="gpotbl_cell">0.9</TD><TD align="right" class="gpotbl_cell">2.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Biotin</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="right" class="gpotbl_cell">6</TD><TD align="right" class="gpotbl_cell">8</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pantothenic acid</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">5</TD><TD align="right" class="gpotbl_cell">1.8</TD><TD align="right" class="gpotbl_cell">2</TD><TD align="right" class="gpotbl_cell">7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Phosphorus</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">1,250</TD><TD align="right" class="gpotbl_cell">275</TD><TD align="right" class="gpotbl_cell">460</TD><TD align="right" class="gpotbl_cell">1,250
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iodine</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">150</TD><TD align="right" class="gpotbl_cell">130</TD><TD align="right" class="gpotbl_cell">90</TD><TD align="right" class="gpotbl_cell">290
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Magnesium</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">420</TD><TD align="right" class="gpotbl_cell">75</TD><TD align="right" class="gpotbl_cell">80</TD><TD align="right" class="gpotbl_cell">400
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Zinc</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">11</TD><TD align="right" class="gpotbl_cell">3</TD><TD align="right" class="gpotbl_cell">3</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Selenium</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">55</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">70
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copper</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">0.9</TD><TD align="right" class="gpotbl_cell">0.2</TD><TD align="right" class="gpotbl_cell">0.3</TD><TD align="right" class="gpotbl_cell">1.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Manganese</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">2.3</TD><TD align="right" class="gpotbl_cell">0.6</TD><TD align="right" class="gpotbl_cell">1.2</TD><TD align="right" class="gpotbl_cell">2.6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Chromium</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">35</TD><TD align="right" class="gpotbl_cell">5.5</TD><TD align="right" class="gpotbl_cell">11</TD><TD align="right" class="gpotbl_cell">45
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Molybdenum</TD><TD align="left" class="gpotbl_cell">Micrograms (mcg)</TD><TD align="right" class="gpotbl_cell">45</TD><TD align="right" class="gpotbl_cell">3</TD><TD align="right" class="gpotbl_cell">17</TD><TD align="right" class="gpotbl_cell">50
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Chloride</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">2,300</TD><TD align="right" class="gpotbl_cell">570</TD><TD align="right" class="gpotbl_cell">1,500</TD><TD align="right" class="gpotbl_cell">2,300
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Choline</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">550</TD><TD align="right" class="gpotbl_cell">150</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">550
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">11</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">
<sup>8</sup> 71
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> RDIs are based on dietary reference intake recommendations for infants through 12 months of age.
</P><P class="gpotbl_note">
<sup>2</sup> The amount of vitamin D may, but is not required to, be expressed in international units (IU), in addition to the mandatory declaration in mcg. Any declaration of the amount of vitamin D in IU must appear in parentheses after the declaration of the amount of vitamin D in mcg.
</P><P class="gpotbl_note">
<sup>3</sup> RAE = Retinol activity equivalents; 1 microgram RAE = 1 microgram retinol, 2 micrograms supplemental β-carotene, 12 micrograms dietary β-carotene, or 24 micrograms dietary α-carotene, or 24 micrograms dietary β-cryptoxanthin.
</P><P class="gpotbl_note">
<sup>4</sup> 1 mg α-tocopherol (label claim) = 1 mg α-tocopherol = 1 mg RRR- α-tocopherol = 2 mg <E T="03">all rac</E>-α-tocopherol.
</P><P class="gpotbl_note">
<sup>5</sup> NE = Niacin equivalents, 1 mg NE = 1 mg niacin = 60 milligrams tryptophan.
</P><P class="gpotbl_note">
<sup>6</sup> “Folate” and “Folic Acid” must be used for purposes of declaration in the labeling of conventional foods and dietary supplements. The declaration for folate must be in mcg DFE (when expressed as a quantitative amount by weight in a conventional food or a dietary supplement), and percent DV based on folate in mcg DFE. Folate may be expressed as a percent DV in conventional foods. When folic acid is added or when a claim is made about the nutrient, folic acid must be declared in parentheses, as mcg of folic acid.
</P><P class="gpotbl_note">
<sup>7</sup> DFE = Dietary Folate Equivalents; 1 DFE = 1 mcg naturally occurring folate = 0.6 mcg folic acid.
</P><P class="gpotbl_note">
<sup>8</sup> Based on the reference caloric intake of 2,000 calories for adults and children aged 4 years and older, and for pregnant women and lactating women.</P></DIV></DIV>
<P>(v) The following synonyms may be added in parentheses immediately following the name of the nutrient or dietary component:
</P>
<FP-1>Calories—Energy
</FP-1>
<FP-1>Vitamin C—Ascorbic acid
</FP-1>
<FP-1>Thiamin—Vitamin B<E T="52">1</E>
</FP-1>
<FP-1>Riboflavin—Vitamin B<E T="52">2</E>
</FP-1>
<P>(vi) A statement of the percent of vitamin A that is present as <I>beta</I>-carotene may be declared voluntarily. When the vitamins and minerals are listed in a single column, the statement shall be indented under the information on vitamin A. When vitamins and minerals are arrayed horizontally, the statement of percent shall be presented in parenthesis following the declaration of vitamin A and the percent DV of vitamin A in the food (e.g., “Percent Daily Value: Vitamin A 50 (90 percent as <I>beta</I>-carotene)”). When declared, the percentages shall be expressed in the same increments as are provided for vitamins and minerals in paragraph (c)(8)(iii) of this section.
</P>
<P>(vii) When the amount of folate is declared in the labeling of a conventional food or a dietary supplement, the nutrient name “folate” shall be listed for products containing folate (natural folate, and/or synthetic folate as a component of dietary supplement, such as calcium salt of L-5-MTHF), folic acid, or a mixture of folate and folic acid. The name of the synthetic form of the nutrient “folic acid”, when added or a claim is made about the nutrient, shall be included in parentheses after this declaration with the amount of folic acid. The declaration must be folate in mcg DFE (when expressed as a quantitative amount by weight in a conventional food or a dietary supplement) and the percent DV based on folate in mcg DFE, or for conventional food, may be expressed as folate and the percent DV based on folate in mcg DFE. When declared, folic acid must be in parentheses, mcg of folic acid as shown in paragraph (d)(12) of this section in the display that illustrates voluntary declaration of nutrition information.
</P>
<P>(9) The following DRVs, nomenclature, and units of measure are established for the following food components:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Food component
</TH><TH class="gpotbl_colhed" scope="col">Unit of measure
</TH><TH class="gpotbl_colhed" scope="col">Adults and children ≥4 years
</TH><TH class="gpotbl_colhed" scope="col">Infants through 12 months
</TH><TH class="gpotbl_colhed" scope="col">Children 1 through 3 years
</TH><TH class="gpotbl_colhed" scope="col">Pregnant women and lactating women
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fat</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 78</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 39</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 78
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Saturated fat</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 20</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 10</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 20
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cholesterol</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">300</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">300</TD><TD align="right" class="gpotbl_cell">300
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Total carbohydrate</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 275</TD><TD align="right" class="gpotbl_cell">95</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 150</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 275
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sodium</TD><TD align="left" class="gpotbl_cell">Milligrams (mg)</TD><TD align="right" class="gpotbl_cell">2,300</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">1,500</TD><TD align="right" class="gpotbl_cell">2,300
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dietary Fiber</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 28</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 14</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 28
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 50</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 13</TD><TD align="right" class="gpotbl_cell">N/A
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Added Sugars</TD><TD align="left" class="gpotbl_cell">Grams (g)</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 50</TD><TD align="right" class="gpotbl_cell">N/A</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 25</TD><TD align="right" class="gpotbl_cell">
<sup>1</sup> 50
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> Based on the reference caloric intake of 2,000 calories for adults and children aged 4 years and older, and for pregnant women and lactating women
</P><P class="gpotbl_note">
<sup>2</sup> Based on the reference caloric intake of 1,000 calories for children 1 through 3 years of age.</P></DIV></DIV>
<P>(d)(1) Nutrient information specified in paragraph (c) of this section shall be presented on foods in the following format, as shown in paragraph (d)(12) of this section, except on foods where the tabular display is permitted as provided for in paragraph (d)(11) of this section, on which dual columns of nutrition information are declared as provided for in paragraph (e) of this section, on those food products on which the simplified format is required to be used as provided for in paragraph (f) of this section, on foods for infants through 12 months of age and children 1 through 3 years of age as provided for in paragraph (j)(5) of this section, and on foods in small or intermediate-sized packages as provided for in paragraph (j)(13) of this section. In the interest of uniformity of presentation, FDA strongly recommends that the nutrition information be presented using the graphic specifications set forth in appendix B to part 101.
</P>
<P>(i) The nutrition information shall be set off in a box by use of hairlines and shall be all black or one color type, printed on a white or other neutral contrasting background whenever practical.
</P>
<P>(ii) All information within the nutrition label shall utilize:
</P>
<P>(A) Except as provided for in paragraph (c)(2)(ii) of this section, a single easy-to-read type style,
</P>
<P>(B) Upper and lower case letters,
</P>
<P>(C) At least one point leading (i.e., space between two lines of text) except that at least four points leading shall be utilized for the information required by paragraphs (d)(7) and (d)(8) of this section as shown in paragraph (d)(12), and
</P>
<P>(D) Letters should never touch.
</P>
<P>(iii) Information required in paragraphs (d)(7) and (8) of this section shall be in type size no smaller than 8 point. Information required in paragraph (d)(5) of this section for the “Calories” declaration shall be highlighted in bold or extra bold and shall be in a type size no smaller than 16 point except the type size for this information required in the tabular displays as shown in paragraphs (d)(11), (e)(6)(ii), and (j)(13)(ii)(A)(<I>1</I>) of this section and the linear display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section shall be in a type size no smaller than 10 point. The numeric amount for the information required in paragraph (d)(5) of this section shall also be highlighted in bold or extra bold type and shall be in a type size no smaller than 22 point, except the type size for this information required for the tabular display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>1</I>) of this section, and for the linear display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section no smaller than 14 point. The information required in paragraphs (d)(4), (6), and (9) of this section shall be in a type size no smaller than 6 point. When provided, the information described in paragraph (d)(10) of this section shall be in a type size no smaller than 6 point.
</P>
<P>(iv) The headings required by paragraphs (d)(2), (d)(3)(ii), (d)(4), and (d)(6) of this section (<I>i.e.,</I> “Nutrition Facts,” “Serving size,” “Amount per serving,” and “% Daily Value*”), the names of all nutrients that are not indented according to requirements of paragraph (c) of this section (<I>i.e.,</I> “Calories,” “Total Fat,” “Cholesterol,” “Sodium,” “Total Carbohydrate” and “Protein”), and the percentage amounts required by paragraph (d)(7)(ii) of this section shall be highlighted in bold or extra bold type or other highlighting (reverse printing is not permitted as a form of highlighting) that prominently distinguishes it from other information. No other information shall be highlighted.
</P>
<P>(v) A hairline rule that is centered between the lines of text shall separate “Nutrition Facts” from the servings per container statement required in paragraph (d)(3)(i) of this section and shall separate each nutrient and its corresponding percent Daily Value required in paragraphs (d)(7)(i) and (ii) of this section from the nutrient and percent Daily Value above and below it, as shown in paragraph (d)(12) of this section and in Appendix B to Part 101.
</P>
<P>(2) The information shall be presented under the identifying heading of “Nutrition Facts” which shall be set in a type size no smaller than all other print size in the nutrition label except for the numerical information for “Calories” required in paragraph (d)(5) of this section, and except for labels presented according to the format provided for in paragraphs (d)(11), (d)(13)(ii), (e)(6)(ii), (j)(13)(ii)(A)(<I>1</I>), and (j)(13)(ii)(A)(<I>2</I>) of this section, unless impractical, shall be set the full width of the information provided under paragraph (d)(7) of this section, as shown in paragraph (d)(12) of this section.
</P>
<P>(3) Information on servings per container and serving size shall immediately follow the heading as shown in paragraph (d)(12) of this section. Such information shall include:
</P>
<P>(i) “____ servings per container”: The number of servings per container, except that this statement is not required on single serving containers as defined in paragraph (b)(6) of this section or on other food containers when this information is stated in the net quantity of contents declaration. The information required in this paragraph shall be located immediately after the “Nutrition Facts” heading and shall be in a type size no smaller than 10 point, except the type size for this information shall be no smaller than 9 point in the tabular display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>1</I>) of this section and the linear display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section. For the linear display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section, the actual number of servings may be listed after the servings per container declaration.
</P>
<P>(ii) “Serving size”: A statement of the serving size as specified in paragraph (b)(7) of this section which shall immediately follow the “____servings per container” declaration. The information required in this paragraph shall be highlighted in bold or extra bold and be in a type size no smaller than 10 point, except the type size shall be no smaller than 9 point for this information in the tabular displays as shown in paragraphs (d)(11) and (e)(6)(ii) of this section, the tabular display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>1</I>) of this section, and the linear display for small packages as shown in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section. The serving size amount must be right justified if adequate space is available. If the “Serving size” declaration does not fit in the allocated space a type size of no smaller than 8 point may be used on packages of any size.
</P>
<P>(4) A subheading “Amount per serving” shall be separated from the serving size information by a bar as shown in paragraph (d)(12) of this section, except this information is not required for the dual column formats shown in paragraphs (e)(5), (e)(6)(i), and (e)(6)(ii) of this section.
</P>
<P>(5) Information on calories shall immediately follow the subheading “Amount per serving” and shall be declared in one line. If “Calories from saturated fat” is declared, it shall be indented under “Calories” and shall be in a type size no smaller than 8 point.
</P>
<P>(6) The column heading “% Daily Value,” followed by an asterisk (e.g., “% Daily Value*”), shall be separated from information on calories by a bar as shown in paragraph (d)(12) of this section. The position of this column heading shall allow for a list of nutrient names and amounts as described in paragraph (d)(7) of this section to be to the left of, and below, this column heading. The column headings “Percent Daily Value,” “Percent DV,” or “% DV” may be substituted for “% Daily Value.”
</P>
<P>(7) Except as provided for in paragraph (j)(13)(ii)(A)(<I>2</I>) of this section, nutrient information for both mandatory and any voluntary nutrients listed in paragraph (c) of this section that are to be declared in the nutrition label, except for folic acid in conventional food and voluntarily declared vitamins and minerals expressed as a statement of the amount per serving calculated as a percent of the RDI and expressed as a percent Daily Value, shall be declared as follows:
</P>
<P>(i) The name of each nutrient, as specified in paragraph (c) of this section, shall be given in a column and followed immediately by the quantitative amount by weight for that nutrient appended with a “g” for grams, “mg” for milligrams, or “mcg” for micrograms as shown in paragraph (d)(12) of this section. The symbol “&lt;” may be used in place of “less than.”
</P>
<P>(ii) A listing of the percent of the DRV as established in paragraphs (c)(7)(iii) and (c)(9) of this section shall be given in a column aligned under the heading “% Daily Value” established in paragraph (d)(6) of this section with the percent expressed to the nearest whole percent for each nutrient declared in the column described in paragraph (d)(7)(i) of this section for which a DRV has been established, except that the percent for protein may be omitted as provided in paragraph (c)(7) of this section. The percent shall be calculated by dividing either the amount declared on the label for each nutrient or the actual amount of each nutrient (i.e., before rounding) by the DRV for the nutrient, except that the percent for protein shall be calculated as specified in paragraph (c)(7)(ii) of this section. The numerical value shall be followed by the symbol for percent (i.e., %).
</P>
<P>(8) Nutrient information for vitamins and minerals (except sodium) shall be separated from information on other nutrients by a bar and may be arrayed vertically as shown in paragraph (d)(12) of this section (<I>e.g.,</I> Vitamin D 2 mcg 10%, Calcium 260 mg 20%, Iron 8 mg 45%, Potassium 235 mg 6%) or may be listed horizontally. When listed horizontally in two columns, vitamin D and calcium should be listed on the first line and iron and potassium should be listed on the second line, as shown in paragraph (d)(12) of this section in the side-by-side display. When more than four vitamins and minerals are declared voluntarily as shown in paragraph (d)(12) of this section in the label which illustrates the mandatory plus voluntary provisions of paragraph (d) of this section, they may be declared vertically with percentages listed under the column headed “% Daily Value.”
</P>
<P>(9) A footnote, preceded by an asterisk, shall be placed beneath the list of vitamins and minerals and shall be separated from the list by a bar, except that the footnote may be omitted from foods that can use the terms “calorie free,” “free of calories,” “without calories,” “trivial source of calories,” “negligible source of calories,” or “dietary insignificant source of calories” on the label or in the labeling of foods as defined in § 101.60(b). The first sentence of the footnote: “The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet” may be used on foods that can use the terms “calorie free,” “free of calories,” “without calories,” “trivial source of calories,” “negligible source of calories,” or “dietary insignificant source of calories” on the label or in the labeling of foods as defined in § 101.60(b). The footnote shall state: “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.” If the food product is represented or purported to be for children 1 through 3 years of age, the second sentence of the footnote shall substitute “1,000 calories” for “2,000 calories.”
</P>
<P>(10) Caloric conversion information on a per gram basis for fat, carbohydrate, and protein may be presented beneath the information required in paragraph (d)(9) of this section, separated from that information by a hairline. This information may be presented horizontally as shown in paragraph (d)(12) of this section (i.e., “Calories per gram: fat 9, carbohydrate 4, protein 4”) or vertically in columns.
</P>
<P>(11)(i) If the space beneath the information on vitamins and minerals is not adequate to accommodate the information required in paragraph (d)(9) of this section, the information required in paragraph (d)(9) may be moved to the right of the column required in paragraph (d)(7)(ii) of this section and set off by a line that distinguishes it and sets it apart from the percent Daily Value information. The caloric conversion information provided for in paragraph (d)(10) of this section may be presented beneath either side or along the full length of the nutrition label.
</P>
<P>(ii) If the space beneath the mandatory declaration of potassium is not adequate to accommodate any remaining vitamins and minerals to be declared or the information required in paragraph (d)(9) of this section, the remaining information may be moved to the right and set off by a line that distinguishes it and sets it apart from the nutrients and the percent DV information given to the left. The caloric conversion information provided for in paragraph (d)(10) of this section may be presented beneath either side or along the full length of the nutrition label.
</P>
<P>(iii) If there is not sufficient continuous vertical space (<I>i.e.,</I> approximately 3 in) to accommodate the required components of the nutrition label up to and including the mandatory declaration of potassium, the nutrition label may be presented in a tabular display as shown in the following sample label.
</P>
<img src="/graphics/er24mr23.011.gif"/>
<P>(12) The following sample labels illustrate the mandatory provisions and mandatory plus voluntary provisions of paragraph (d) of this section and the side-by-side display.
</P>
<img src="/graphics/er27my16.001.gif"/>
<img src="/graphics/er27my16.002.gif"/>
<img src="/graphics/er27my16.003.gif"/>
<P>(13)(i) Nutrition labels on the outer label of packages of products that contain two or more separately packaged foods that are intended to be eaten individually (e.g., variety packs of cereals or snack foods) or of packages that are used interchangeably for the same type of food (e.g., round ice cream containers) may use an aggregate display.
</P>
<P>(ii) Aggregate displays shall comply with the format requirements of paragraph (d) of this section to the maximum extent possible, except that the identity of each food shall be specified immediately to the right of the “Nutrition Facts” heading, and both the quantitative amount by weight (<I>i.e.,</I> g/mg/mcg amounts) and the percent Daily Value for each nutrient shall be listed in separate columns under the name of each food. The following sample label illustrates an aggregate display.
</P>
<img src="/graphics/er27my16.004.gif"/>
<P>(14) In accordance with § 101.15(c)(2), when nutrition labeling must appear in a second language, the nutrition information may be presented in a separate nutrition label for each language or in one nutrition label with the information in the second language following that in English. Numeric characters that are identical in both languages need not be repeated (e.g., “Protein/Proteinas 2 g”). All required information must be included in both languages.
</P>
<P>(e) Nutrition information may be presented for two or more forms of the same food (<I>e.g.,</I> both “as purchased” and “as prepared”) or for common combinations of food as provided for in paragraph (h)(4) of this section, for different units (<I>e.g.,</I> slices of bread or per 100 grams) as provided for in paragraph (b) of this section, or for two or more groups for which RDIs are established (<I>e.g.,</I> both infants through 12 months of age and children 1 through 3 years of age) as shown in paragraph (e)(5) of this section. When such dual labeling is provided, equal prominence shall be given to both sets of values. Information shall be presented in a format consistent with paragraph (d) of this section, except that:
</P>
<P>(1) Following the serving size information there shall be two or more column headings accurately describing the amount per serving size of the form of the same food (<I>e.g.,</I> “Per 
<FR>1/4</FR> cup mix” and “Per prepared portion”), the combinations of food, the units, or the RDI groups that are being declared as shown in paragraph (e)(5) of this section.
</P>
<P>(2) The quantitative information by weight as required in paragraph (d)(7)(i) and the information required in paragraph (d)(7)(ii) of this section shall be presented for the form of the product as packaged and for any other form of the product (<I>e.g.,</I> “as prepared” or combined with another ingredient as shown in paragraph (e)(5) of this section).
</P>
<P>(3) When the dual labeling is presented for two or more forms of the same food, for combinations of food, for different units, or for two or more groups for which RDIs are established, the quantitative information by weight and the percent Daily Value shall be presented in two columns and the columns shall be separated by vertical lines as shown in paragraph (e)(5) of this section.
</P>
<P>(4) Nutrient information for vitamins and minerals (except sodium) shall be separated from information on other nutrients by a bar and shall be arrayed vertically in the following order: Vitamin D, calcium, iron, potassium as shown in paragraph (e)(5) of this section.
</P>
<P>(5) The following sample label illustrates the provisions of paragraph (e) of this section:
</P>
<img src="/graphics/er21de18.010.gif"/>
<P>(6) When dual labeling is presented for a food on a per serving basis and per container basis as required in paragraph (b)(12)(i) of this section or on a per serving basis and per unit basis as required in paragraph (b)(2)(i)(D) of this section, the quantitative information by weight as required in paragraph (d)(7)(i) and the percent Daily Value as required in paragraph (d)(7)(ii) shall be presented in two columns, and the columns shall be separated by vertical lines as shown in the displays in paragraph (e)(6)(i) of this section.
</P>
<P>(i) Nutrient information for vitamins and minerals shall be separated from information on other nutrients by a bar and shall be arrayed vertically in the following order: Vitamin D, calcium, iron, and potassium as shown in the following sample labels.
</P>
<img src="/graphics/er21de18.011.gif"/>
<img src="/graphics/er21de18.012.gif"/>
<P>(ii) The following sample label illustrates the provisions of paragraphs (b)(2)(i)(D) and (b)(12)(i) of this section for labels that use the tabular display.
</P>
<img src="/graphics/er21de18.013.gif"/>
<P>(f) The declaration of nutrition information may be presented in the simplified format set forth herein when a food product contains insignificant amounts of eight or more of the following: Calories, total fat, saturated fat, <I>trans</I> fat, cholesterol, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium; except that for foods intended for infants through 12 months of age and children 1 through 3 years of age to which paragraph (j)(5)(i) of this section applies, nutrition information may be presented in the simplified format when a food product contains insignificant amounts of six or more of the following: Calories, total fat, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium.
</P>
<P>(1) An “insignificant amount” shall be defined as that amount that allows a declaration of zero in nutrition labeling, except that for total carbohydrate, dietary fiber, and protein, it shall be an amount that allows a declaration of “less than 1 gram.”
</P>
<P>(2) The simplified format shall include information on the following nutrients:
</P>
<P>(i) Total calories, total fat, total carbohydrate, protein, and sodium;
</P>
<P>(ii) Any other nutrients identified in paragraph (f) of this section that are present in the food in more than insignificant amounts; and
</P>
<P>(iii) Any vitamins and minerals listed in paragraph (c)(8)(iv) of this section when they are required to be added as a nutrient supplement to foods for which a standard of identity exists.
</P>
<P>(iv) Any vitamins or minerals listed in paragraph (c)(8)(iv) of this section voluntarily added to the food as nutrient supplements.
</P>
<P>(3) Other nutrients that are naturally present in the food in more than insignificant amounts may be voluntarily declared as part of the simplified format.
</P>
<P>(4) If any nutrients are declared as provided in paragraphs (f)(2)(iii), (f)(2)(iv), or (f)(3) of this section as part of the simplified format or if any nutrition claims are made on the label or in labeling, the statement “Not a significant source of ________” (with the blank filled in with the name(s) of any nutrient(s) identified in paragraph (f) of this section that are present in insignificant amounts) shall be included at the bottom of the nutrition label.
</P>
<img src="/graphics/er27my16.008.gif"/>
<P>(5) Except as provided for in paragraphs (j)(5) and (j)(13) of this section, nutrient information declared in the simplified format shall be presented in the same manner as specified in paragraphs (d) or (e) of this section, except that the footnote required in paragraph (d)(9) of this section is not required, and an asterisk shall be placed at the bottom of the label followed by the statement “% DV = % Daily Value” when “Daily Value” is not spelled out in the heading, as shown in paragraph (f)(4).
</P>
<P>(g) Compliance with this section shall be determined as follows:
</P>
<P>(1) A collection of primary containers or units of the same size, type, and style produced under conditions as nearly uniform as possible, designated by a common container code or marking, or in the absence of any common container code or marking, a day's production, constitutes a “lot.”
</P>
<P>(2) The sample for nutrient analysis shall consist of a composite of 12 subsamples (consumer units), taken 1 from each of 12 different randomly chosen shipping cases, to be representative of a lot. Unless a particular method of analysis is specified in paragraph (c) of this section, composites shall be analyzed by appropriate methods as given in the “Official Methods of Analysis of the AOAC International,” or, if no AOAC method is available or appropriate, by other reliable and appropriate analytical procedures.
</P>
<P>(3) Two classes of nutrients are defined for purposes of compliance:
</P>
<P>(i) <I>Class I.</I> Added nutrients in fortified or fabricated foods; and
</P>
<P>(ii) Class II. Naturally occurring (indigenous) nutrients. When a nutrient is naturally occurring (indigenous) in a food or an ingredient that is added to a food, the total amount of such nutrient in the final food product is subject to class II requirements, except that when an exogenous source of the nutrient is also added to the final food product, the total amount of the nutrient in the final food product (indigenous and exogenous) is subject to class I requirements.
</P>
<P>(4) A food with a label declaration of a vitamin, mineral, protein, total carbohydrate, dietary fiber, soluble fiber, insoluble fiber, polyunsaturated or monounsaturated fat shall be deemed to be misbranded under section 403(a) of the Federal Food, Drug, and Cosmetic Act (the act) unless it meets the following requirements:
</P>
<P>(i) When a vitamin, mineral, protein, or dietary fiber meets the definition of a Class I nutrient, the nutrient content of the composite must be formulated to be at least equal to the value for that nutrient declared on the label.
</P>
<P>(ii) When a vitamin, mineral, protein, total carbohydrate, polyunsaturated or monounsaturated fat, or dietary fiber meets the definition of a Class II nutrient, the nutrient content of the composite must be at least equal to 80 percent of the value for that nutrient declared on the label. <I>Provided,</I> That no regulatory action will be based on a determination of a nutrient value that falls below this level by a factor less than the variability generally recognized for the analytical method used in that food at the level involved.
</P>
<P>(5) A food with a label declaration of calories, total sugars, added sugars (when the only source of sugars in the food is added sugars), total fat, saturated fat, <I>trans</I> fat, cholesterol, or sodium shall be deemed to be misbranded under section 403(a) of the act if the nutrient content of the composite is greater than 20 percent in excess of the value for that nutrient declared on the label. <I>Provided,</I> That no regulatory action will be based on a determination of a nutrient value that falls above this level by a factor less than the variability generally recognized for the analytical method used in that food at the level involved.
</P>
<P>(6) Reasonable excesses of vitamins, minerals, protein, total carbohydrate, dietary fiber, soluble fiber, insoluble fiber, sugar alcohols, polyunsaturated or monounsaturated fat over labeled amounts are acceptable within current good manufacturing practice. Reasonable deficiencies of calories, total sugars, added sugars, total fat, saturated fat, <I>trans</I> fat, cholesterol, or sodium under labeled amounts are acceptable within current good manufacturing practice.
</P>
<P>(7) Compliance will be based on the metric measure specified in the label statement of serving size.
</P>
<P>(8) Alternatively, compliance with the provisions set forth in paragraphs (g)(1) through (6) of this section may be provided by use of an FDA approved database that has been computed following FDA guideline procedures and where food samples have been handled in accordance with current good manufacturing practice to prevent nutrition loss. FDA approval of a database shall not be considered granted until the Center for Food Safety and Applied Nutrition has agreed to all aspects of the database in writing. The approval will be granted where a clear need is presented (<I>e.g.,</I> raw produce and seafood). Approvals will be in effect for a limited time, <I>e.g.,</I> 10 years, and will be eligible for renewal in the absence of significant changes in agricultural or industry practices. Approval requests shall be submitted in accordance with the provisions of § 10.30 of this chapter. Guidance in the use of databases may be found in the “FDA Nutrition Labeling Manual—A Guide for Developing and Using Data Bases,” available from the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740 or by going to <I>http://www.fda.gov</I>.
</P>
<P>(9) When it is not technologically feasible, or some other circumstance makes it impracticable, for firms to comply with the requirements of this section (e.g., to develop adequate nutrient profiles to comply with the requirements of paragraph (c) of this section), FDA may permit alternative means of compliance or additional exemptions to deal with the situation. Firms in need of such special allowances shall make their request in writing to the Center for Food Safety and Applied Nutrition (HFS-800), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(10) The manufacturer must make and keep written records (<I>e.g.,</I> analyses of databases, recipes, formulations, information from recipes or formulations, or batch records) to verify the declared amount of that nutrient on the Nutrition Facts label as follows:
</P>
<P>(i) When a mixture of dietary fiber, and added non-digestible carbohydrate(s) that does not meet the definition of dietary fiber, is present in the food, a manufacturer must make and keep written records of the amount of non-digestible carbohydrate(s) added to the food that does not meet the definition of dietary fiber.
</P>
<P>(ii) When a mixture of soluble fiber and added non-digestible carbohydrate(s) that does not meet the definition of dietary fiber is present in the food, a manufacturer must make and keep written records necessary to verify the amount of the non-digestible carbohydrate(s) added to the food that does not meet the definition of dietary fiber.
</P>
<P>(iii) When a mixture of insoluble fiber and added non-digestible carbohydrate(s) that does not meet the definition of dietary fiber is present in the food, a manufacturer must make and keep written records necessary to verify the amount of the non-digestible carbohydrate(s) added to the food that does not meet the definition of dietary fiber.
</P>
<P>(iv) When a mixture of naturally occurring and added sugars is present in the food, a manufacturer must make and keep written records of the amount of added sugars added to the food during the processing of the food, and if packaged as a separate ingredient, as packaged (whether as part of a package containing one or more ingredients or packaged as a single ingredient).
</P>
<P>(v) When the amount of sugars added to food products is reduced through non-enzymatic browning and/or fermentation, manufacturers must:
</P>
<P>(A) Make and keep records of all relevant scientific data and information relied upon by the manufacturer that demonstrates the amount of added sugars in the food after non-enzymatic browning and/or fermentation and a narrative explaining why the data and information are sufficient to demonstrate the amount of added sugars declared in the finished food, provided the data and information used is specific to the type of food that is subject to non-enzymatic browning and/or fermentation; or
</P>
<P>(B) Make and keep records of the amount of added sugars added to the food before and during the processing of the food, and if packaged as a separate ingredient, as packaged (whether as part of a package containing one or more ingredients or packaged as a single ingredient) and in no event shall the amount of added sugars declared exceed the amount of total sugars on the label; or
</P>
<P>(C) Submit a petition, under 21 CFR 10.30, to request an alternative means of compliance. The petition must provide scientific data or other information for why the amount of added sugars in a serving of the product is likely to have a significant reduction in added sugars compared to the amount added prior to non-enzymatic browning and/or fermentation. A significant reduction would be where reduction in added sugars after non-enzymatic browning and/or fermentation may be significant enough to impact the label declaration for added sugars by an amount that exceeds the reasonable deficiency acceptable within good manufacturing practice under paragraph (g)(6) of this section. In addition, the scientific data or other information must include the reason that the manufacturer is unable to determine a reasonable approximation of the amount of added sugars in a serving of their finished product and a description of the process that they used to come to that conclusion.
</P>
<P>(vi) When a mixture of <I>all rac</I>-α-tocopherol and RRR-α-tocopherol is present in a food, manufacturers must make and keep written records of the amount of <I>all rac</I>-α-tocopherol added to the food and RRR-α-tocopherol in the finished food.
</P>
<P>(vii) When a mixture of folate and folic acid is present in a food, manufacturers must make and keep written records of the amount of synthetic folate and/or folic acid added to the food and the amount of naturally-occurring folate in the finished food.
</P>
<P>(11) Records necessary to verify certain nutrient declarations that are specified in paragraph (g)(10) of this section must be kept for a period of at least 2 years after introduction or delivery for introduction of the food into interstate commerce. Such records must be provided to FDA upon request, during an inspection, for official review and photocopying or other means of reproduction. Records required to verify information on the label may be kept either as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records which must be kept in accordance with part 11 of this chapter. These records must be accurate, indelible, and legible.
</P>
<P>Failure to make and keep the records or provide the records to appropriate regulatory authorities, as required by this paragraph (g)(11), would result in the food being misbranded under section 403(a)(1) of the act.
</P>
<P>(h) Products with separately packaged ingredients or foods, with assortments of food, or to which other ingredients are added by the user may be labeled as follows:
</P>
<P>(1) If a product consists of two or more separately packaged ingredients enclosed in an outer container or of assortments of the same type of food (e.g., assorted nuts or candy mixtures) in the same retail package, nutrition labeling shall be located on the outer container or retail package (as the case may be) to provide information for the consumer at the point of purchase. However, when two or more food products are simply combined together in such a manner that no outer container is used, or no outer label is available, each product shall have its own nutrition information, e.g., two boxes taped together or two cans combined in a clear plastic overwrap. When separately packaged ingredients or assortments of the same type of food are intended to be eaten at the same time, the nutrition information may be specified per serving for each component or as a composite value.
</P>
<P>(2) If a product consists of two or more separately packaged foods that are intended to be eaten individually and that are enclosed in an outer container (e.g., variety packs of cereals or snack foods), the nutrition information shall:
</P>
<P>(i) Be specified per serving for each food in a location that is clearly visible to the consumer at the point of purchase; and
</P>
<P>(ii) Be presented in separate nutrition labels or in one aggregate nutrition label with separate columns for the quantitative amount by weight and the percent Daily Value for each food.
</P>
<P>(3) If a package contains a variety of foods, or an assortment of foods, and is in a form intended to be used as a gift, the nutrition labeling shall be in the form required by paragraphs (a) through (f) of this section, but it may be modified as follows:
</P>
<P>(i) Nutrition information may be presented on the label of the outer package or in labeling within or attached to the outer package.
</P>
<P>(ii) In the absence of a reference amount customarily consumed in § 101.12(b) that is appropriate for the variety or assortment of foods in a gift package, the following may be used as the standard serving size for purposes of nutrition labeling of foods subject to this paragraph: 1 ounce for solid foods; 2 fluid ounces for nonbeverage liquids (<I>e.g.,</I> syrups); 8 ounces for beverages that consist of milk and fruit juices, nectars and fruit drinks; and 12 fluid ounces for other beverages. However, the reference amounts customarily consumed in § 101.12(b) shall be used for purposes of evaluating whether individual foods in a gift package qualify for nutrient content claims or health claims.
</P>
<P>(iii) The number of servings per container may be stated as “varied.”
</P>
<P>(iv) Nutrition information may be provided per serving for individual foods in the package, or, alternatively, as a composite per serving for reasonable categories of foods in the package having similar dietary uses and similar significant nutritional characteristics. Reasonable categories of foods may be used only if accepted by FDA. In determining whether a proposed category is reasonable, FDA will consider whether the values of the characterizing nutrients in the foods proposed to be in the category meet the compliance criteria set forth in paragraphs (g)(3) through (6) of this section. Proposals for such categories may be submitted in writing to the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(v) If a food subject to paragraph (j)(13) of this section because of its small size is contained in a gift package, the food need not be included in the determination of nutrition information under paragraph (h) of this section if it is not specifically listed in a promotional catalogue as being present in the gift package, and:
</P>
<P>(A) It is used in small quantities primarily to enhance the appearance of the gift package; or
</P>
<P>(B) It is included in the gift package as a free gift or promotional item.
</P>
<P>(4) If a food is commonly combined with other ingredients or is cooked or otherwise prepared before eating, and directions for such combination or preparations are provided, another column of figures may be used to declare nutrition information on the basis of the food as consumed in the format required in paragraph (e) of this section; <I>e.g.,</I> a dry ready-to-eat cereal may be described with the percent Daily Value and the quantitative amounts for the cereal as sold (<I>e.g.,</I> per ounce), and the percent Daily Value and the quantitative amounts for the cereal and milk as suggested in the label (<I>e.g.,</I> per ounce of cereal and 
<FR>1/2</FR>cup of vitamin D fortified skim milk); and a cake mix may be labeled with the percent Daily Value and the quantitative amounts for the dry mix (per serving) and the percent Daily Value and the quantitative amounts for the serving of the final cake when prepared, as shown in paragraph (e)(5) of this section: Provided, that, the type and quantity of the other ingredients to be added to the product by the user and the specific method of cooking and other preparation shall be specified prominently on the label.
</P>
<P>(i) Except as provided in paragraphs (j)(13) and (j)(17) of this section, the location of nutrition information on a label shall be in compliance with § 101.2.
</P>
<P>(j) The following foods are exempt from this section or are subject to special labeling requirements:
</P>
<P>(1)(i) Food offered for sale by a person who makes direct sales to consumers (<I>e.g.,</I> a retailer) who has annual gross sales made or business done in sales to consumers that is not more than $500,000 or has annual gross sales made or business done in sales of food to consumers of not more than $50,000, <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information subject the food to the provisions of this section, § 101.10, or § 101.11, as applicable.
</P>
<P>(ii) For purposes of this paragraph, calculation of the amount of sales shall be based on the most recent 2-year average of business activity. Where firms have been in business less than 2 years, reasonable estimates must indicate that annual sales will not exceed the amounts specified. For foreign firms that ship foods into the United States, the business activities to be included shall be the total amount of food sales, as well as other sales to consumers, by the firm in the United States.
</P>
<P>(2) Except as provided in § 101.11, food products that are:
</P>
<P>(i) Served in restaurants, <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information subject the food to the provisions of this section;
</P>
<P>(ii) Served in other establishments in which food is served for immediate human consumption (<I>e.g.,</I> institutional food service establishments, such as schools, hospitals, and cafeterias; transportation carriers, such as trains and airplanes; bakeries, delicatessens, and retail confectionery stores where there are facilities for immediate consumption on the premises; food service vendors, such as lunch wagons, ice cream shops, mall cookie counters, vending machines, and sidewalk carts where foods are generally consumed immediately where purchased or while the consumer is walking away, including similar foods sold from convenience stores; and food delivery systems or establishments where ready-to-eat foods are delivered to homes or offices), <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising, except as provided in § 101.8(c). Claims or other nutrition information, except as provided in § 101.8(c), subject the food to the provisions of this section;
</P>
<P>(iii) Sold only in such facilities, <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information subject the food to the provisions of this section;
</P>
<P>(iv) Used only in such facilities and not served to the consumer in the package in which they are received (e.g., foods that are not packaged in individual serving containers); or
</P>
<P>(v) Sold by a distributor who principally sells food to such facilities: <I>Provided,</I> That:
</P>
<P>(A) This exemption shall not be available for those foods that are manufactured, processed, or repackaged by that distributor for sale to any persons other than restaurants or other establishments that serve food for immediate human consumption, and
</P>
<P>(B) The manufacturer of such products is responsible for providing the nutrition information on the products if there is a reasonable possibility that the product will be purchased directly by consumers.
</P>
<P>(3) Except as provided in § 101.11, food products that are:
</P>
<P>(i) Of the type of food described in paragraphs (j)(2)(i) and (j)(2)(ii) of this section,
</P>
<P>(ii) Ready for human consumption,
</P>
<P>(iii) Offered for sale to consumers but not for immediate human consumption,
</P>
<P>(iv) Processed and prepared primarily in a retail establishment, and
</P>
<P>(v) Not offered for sale outside of that establishment (e.g., ready-to-eat foods that are processed and prepared on-site and sold by independent delicatessens, bakeries, or retail confectionery stores where there are no facilities for immediate human consumption; by in-store delicatessen, bakery, or candy departments; or at self-service food bars such as salad bars), <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information subject the food to the provisions of this section.
</P>
<P>(4) Except as provided in § 101.11, foods that contain insignificant amounts of all of the nutrients and food components required to be included in the declaration of nutrition information under paragraph (c) of this section, <I>Provided,</I> That the food bears no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information, except as provided in § 101.8(c), subject the food to the provisions of this section. An insignificant amount of a nutrient or food component shall be that amount that allows a declaration of zero in nutrition labeling, except that for total carbohydrate, dietary fiber, and protein, it shall be an amount that allows a declaration of “less than 1 gram.” Examples of foods that are exempt under this paragraph include coffee beans (whole or ground), tea leaves, plain unsweetened instant coffee and tea, condiment-type dehydrated vegetables, flavor extracts, and food colors.
</P>
<P>(5)(i) Foods, other than infant formula, represented or purported to be specifically for infants through 12 months of age and children 1 through 3 years of age shall bear nutrition labeling. The nutrients declared for infants through 12 months of age and children 1 through 3 years of age shall include calories, total fat, saturated fat, <I>trans</I> fat, cholesterol, sodium, total carbohydrates, dietary fiber, total sugars, added sugars, protein, and the following vitamins and minerals: Vitamin D, calcium, iron, and potassium.
</P>
<P>(ii) Foods, other than infant formula, represented or purported to be specifically for infants through 12 months of age shall bear nutrition labeling, except that:
</P>
<P>(A) Such labeling shall not declare a percent Daily Value for saturated fat, <I>trans</I> fat, cholesterol, sodium, dietary fiber, total sugars, or added sugars and shall not include a footnote.
</P>
<P>(B) The following sample label illustrates the provisions of paragraph (j)(5)(ii) of this section.
</P>
<img src="/graphics/er24mr23.012.gif"/>
<P>(C)-(E) [Reserved] 
</P>
<P>(iii) Foods, other than infant formula, represented or purported to be specifically for children 1 through 3 years of age shall include a footnote that states: “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 1,000 calories a day is used for general nutrition advice.”
</P>
<P>(A) The following sample label illustrates the provisions of paragraph (j)(5)(iii) of this section.
</P>
<img src="/graphics/er27my16.010.gif"/>
<P>(B) [Reserved]
</P>
<P>(6) Dietary supplements, except that such foods shall be labeled in compliance with § 101.36.
</P>
<P>(7) Infant formula subject to section 412 of the act, as amended, except that such foods shall be labeled in compliance with part 107 of this chapter.
</P>
<P>(8) Medical foods as defined in section 5(b) of the Orphan Drug Act (21 U.S.C. 360ee(b)(3)). A medical food is a food which is formulated to be consumed or administered enterally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition for which distinctive nutritional requirements, based on recognized scientific principles, are established by medical evaluation. A food is subject to this exemption only if:
</P>
<P>(i) It is a specially formulated and processed product (as opposed to a naturally occurring foodstuff used in its natural state) for the partial or exclusive feeding of a patient by means of oral intake or enteral feeding by tube;
</P>
<P>(ii) It is intended for the dietary management of a patient who, because of therapeutic or chronic medical needs, has limited or impaired capacity to ingest, digest, absorb, or metabolize ordinary foodstuffs or certain nutrients, or who has other special medically determined nutrient requirements, the dietary management of which cannot be achieved by the modification of the normal diet alone;
</P>
<P>(iii) It provides nutritional support specifically modified for the management of the unique nutrient needs that result from the specific disease or condition, as determined by medical evaluation;
</P>
<P>(iv) It is intended to be used under medical supervision; and
</P>
<P>(v) It is intended only for a patient receiving active and ongoing medical supervision wherein the patient requires medical care on a recurring basis for, among other things, instructions on the use of the medical food.
</P>
<P>(9) Food products shipped in bulk form that are not for distribution to consumers in such form and that are for use solely in the manufacture of other foods or that are to be processed, labeled, or repacked at a site other than where originally processed or packed.
</P>
<P>(10) Raw fruits, vegetables, and fish subject to section 403(q)(4) of the act, except that the labeling of such foods should adhere to guidelines in § 101.45. This exemption is contingent on the food bearing no nutrition claims or other nutrition information in any context on the label or in labeling or advertising. Claims or other nutrition information subject the food to nutrition labeling in accordance with § 101.45. The term <I>fish</I> includes freshwater or marine fin fish, crustaceans, and mollusks, including shellfish, amphibians, and other forms of aquatic animal life.
</P>
<P>(11) Packaged single-ingredient products that consist of fish or game meat (i.e., animal products not covered under the Federal Meat Inspection Act or the Poultry Products Inspection Act, such as flesh products from deer, bison, rabbit, quail, wild turkey, or ostrich) subject to this section may provide required nutrition information for a 3-ounce cooked edible portion (i.e., on an “as prepared” basis), except that:
</P>
<P>(i) Such products that make claims that are based on values as packaged must provide nutrition information on an as packaged basis, and
</P>
<P>(ii) Nutrition information is not required for custom processed fish or game meats.
</P>
<P>(12) Game meats (i.e., animal products not covered under the Federal Meat Inspection Act or the Poultry Products Inspection Act, such as flesh products from deer, bison, rabbit, quail, wild turkey, or ostrich) may provide required nutrition information on labeling in accordance with the provisions of paragraph (a)(2) of this section.
</P>
<P>(13)(i) Foods in small packages that have a total surface area available to bear labeling of less than 12 square inches, <I>Provided,</I> That the labels for these foods bear no nutrition claims or other nutrition information in any context on the label or in labeling or advertising, except as provided in § 101.8(c). Claims or other nutrition information, except as provided in § 101.8(c), subject the food to the provisions of this section. Foods in packages subject to requirements of paragraphs (j)(13)(ii)(A)(<I>1</I>) and (<I>2</I>) of this section do not require the information in paragraphs (d)(9) and (f)(5) related to the footnote, however the abbreviated footnote statement “% DV = % Daily Value” may be used.
</P>
<P>(A) The manufacturer, packer, or distributor shall provide on the label of packages that qualify for and use this exemption an address or telephone number that a consumer can use to obtain the required nutrition information (<I>e.g.,</I> “For nutrition information, call 1-800-123-4567”).
</P>
<P>(B) When such products bear nutrition labeling, either voluntarily or because nutrition claims or other nutrition information is provided, all required information shall be in type size no smaller than 6 point or all upper-case type of 
<FR>1/16</FR> inches minimum height, except that individual serving-size packages of food served with meals in restaurants, institutions, and on board passenger carriers, and not intended for sale at retail, may comply with § 101.2(c)(2).
</P>
<P>(ii) Foods in packages that have a total surface area available to bear labeling of 40 or less square inches may modify the requirements of paragraphs (c) through (f) and (i) of this section by one or more of the following means:
</P>
<P>(A) Presenting the required nutrition information in a tabular or, as provided below, linear (i.e., string) fashion rather than in vertical columns if the product has a total surface area available to bear labeling of less than 12 square inches, or if the product has a total surface area available to bear labeling of 40 or less square inches and the package shape or size cannot accommodate a standard vertical column or tabular display on any label panel. Nutrition information may be given in a linear fashion only if the label will not accommodate a tabular display.
</P>
<P>(<I>1</I>) The following sample label illustrates the tabular display for small packages.
</P>
<img src="/graphics/er24mr23.013.gif"/>
<P>(<I>2</I>) The following sample label illustrates the linear display.
</P>
<img src="/graphics/er24mr23.014.gif"/>
<P>(B) Using any of the following abbreviations:
</P>
<FP-1>Serving size—Serv size
</FP-1>
<FP-1>Servings per container—Servings
</FP-1>
<FP-1>Calories from saturated fat—Sat fat cal
</FP-1>
<FP-1>Saturated fat—Sat fat
</FP-1>
<FP-1>Monounsaturated fat—Monounsat fat
</FP-1>
<FP-1>Polyunsaturated fat—Polyunsat fat
</FP-1>
<FP-1>Cholesterol—Cholest
</FP-1>
<FP-1>Total carbohydrate—Total carb. This abbreviation can also be used on dual-column displays as shown in paragraphs (e)(5), (e)(6)(i), and (e)(6)(ii) of this section.
</FP-1>
<FP-1>Dietary fiber—Fiber
</FP-1>
<FP-1>Soluble fiber—Sol fiber
</FP-1>
<FP-1>Insoluble fiber—Insol fiber
</FP-1>
<FP-1>Sugar alcohol—Sugar alc
</FP-1>
<FP-1>Vitamin—Vit. This abbreviation can also be used on the standard vertical side-by-side display as shown in paragraph (d)(12) of this section.
</FP-1>
<FP-1>Potassium—Potas. This abbreviation can also be used on the standard vertical side-by-side display as shown in paragraph (d)(12) of this section.
</FP-1>
<FP-1>Includes—Incl. This abbreviation can also be used on dual-column displays as shown in paragraphs (e)(5), (e)(6)(i), and (e)(6)(ii) of this section.
</FP-1>
<P>(C) Presenting the required nutrition information on any label panel.
</P>
<P>(14) Shell eggs packaged in a carton that has a top lid designed to conform to the shape of the eggs are exempt from outer carton label requirements where the required nutrition information is clearly presented immediately beneath the carton lid or in an insert that can be clearly seen when the carton is opened.
</P>
<P>(15) The unit containers in a multiunit retail food package where:
</P>
<P>(i) The multiunit retail food package labeling contains all nutrition information in accordance with the requirements of this section;
</P>
<P>(ii) The unit containers are securely enclosed within and not intended to be separated from the retail package under conditions of retail sale; and
</P>
<P>(iii) Each unit container is labeled with the statement “This Unit Not Labeled For Retail Sale” in type size not less than 1/16-inch in height, except that this statement shall not be required when the inner unit containers bear no labeling at all. The word “individual” may be used in lieu of or immediately preceding the word “Retail” in the statement.
</P>
<P>(16) Food products sold from bulk containers: <I>Provided,</I> That nutrition information required by this section be displayed to consumers either on the labeling of the bulk container plainly in view or in accordance with the provisions of paragraph (a)(2) of this section.
</P>
<P>(17) Foods in packages that have a total surface area available to bear labeling greater than 40 square inches but whose principal display panel and information panel do not provide sufficient space to accommodate all required information may use any alternate panel that can be readily seen by consumers for the nutrition label. The space needed for vignettes, designs, and other nonmandatory label information on the principal display panel may be considered in determining the sufficiency of available space on the principal display panel for the placement of the nutrition label. Nonmandatory label information on the information panel shall not be considered in determining the sufficiency of available space for the placement of the nutrition label.
</P>
<P>(18) Food products that are low-volume (that is, they meet the requirements for units sold in paragraphs (j)(18)(i) or (j)(18)(ii) of this section); that, except as provided in paragraph (j)(18)(iv) of this section, are the subject of a claim for an exemption that provides the information required under paragraph (j)(18)(iv) of this section, that is filed before the beginning of the time period for which the exemption is claimed, and that is filed by a person, whether it is the manufacturer, packer, or distributor, that qualifies to claim the exemption under the requirements for average full-time equivalent employees in paragraphs (j)(18)(i) or (j)(18)(ii) of this section; and whose labels, labeling, and advertising do not provide nutrition information or make a nutrient content or health claim. 
</P>
<P>(i) For food products first introduced into interstate commerce before May 8, 1994, the product shall be exempt for the period: 
</P>
<P>(A) Between May 8, 1995, and May 7, 1996, if, for the period between May 8, 1994, and May 7, 1995, the person claiming the exemption employed fewer than an average of 300 full-time equivalent employees and fewer than 400,000 units of that product were sold in the United States; and 
</P>
<P>(B) Between May 8, 1996, and May 7, 1997, if for the period between May 8, 1995, and May 7, 1996, the person claiming the exemption employed fewer than an average of 200 full-time equivalent employees and fewer than 200,000 units of that product were sold in the United States. 
</P>
<P>(ii) For all other food products, the product shall be eligible for an exemption for any 12-month period if, for the preceding 12 months, the person claiming the exemption employed fewer than an average of 100 full-time equivalent employees and fewer than 100,000 units of that product were sold in the United States, or in the case of a food product that was not sold in the 12-month period preceding the period for which exemption is claimed, fewer than 100,000 units of such product are reasonably anticipated to be sold in the United States during the period for which exemption is claimed. 
</P>
<P>(iii) If a person claims an exemption under paragraphs (j)(18)(i) or (j)(18)(ii) of this section for a food product and then, during the period of such exemption, the number of full-time equivalent employees of such person exceeds the appropriate number, or the number of food products sold in the United States exceeds the appropriate number, or, if at the end of the period of such exemption, the food product no longer qualifies for an exemption under the provisions of paragraphs (j)(18)(i) or (j)(18)(ii) of this section, such person shall have 18 months from the date that the product was no longer qualified as a low-volume product of a small business to comply with this section. 
</P>
<P>(iv) A notice shall be filed with the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740 and contain the following information, except that if the person is not an importer and has fewer than 10 full-time equivalent employees, that person does not have to file a notice for any food product with annual sales of fewer than 10,000 total units:
</P>
<P>(A) Name and address of person requesting exemption. This should include a telephone number or FAX number that can be used to contact the person along with the name of a specific contact; 
</P>
<P>(B) Names of the food products (including the various brand names) for which exemption is claimed; 
</P>
<P>(C) Name and address of the manufacturer, distributor, or importer of the food product for which an exemption is claimed, if different than the person that is claiming the exemption; 
</P>
<P>(D) The number of full-time equivalent employees. Provide the average number of full-time equivalent individuals employed by the person and its affiliates for the 12 months preceding the period for which a small business exemption is claimed for a product. The average number of full-time equivalent employees is to be determined by dividing the total number of hours of salary or wages paid to employees of the person and its affiliates by the number of hours of work in a year, 2,080 hours (i.e., 40 hours × 52 weeks); 
</P>
<P>(E) Approximate total number of units of the food product sold by the person in the United States in the 12-month period preceding that for which a small business exemption is claimed. Provide the approximate total number of units sold, or expected to be sold, in a 12-month period for each product for which an exemption is claimed. For products that have been in production for 1 year or more prior to the period for which exemption is claimed, the 12-month period is the period immediately preceding the period for which an exemption is claimed. For other products, the 12-month period is the period for which an exemption is claimed; and 
</P>
<P>(F) The notice shall be signed by a responsible individual for the person who can certify the accuracy of the information presented in the notice. The individual shall certify that the information contained in the notice is a complete and accurate statement of the average number of full-time equivalent employees of this person and its affiliates and of the number of units of the product for which an exemption is claimed sold by the person. The individual shall also state that should the average number of full-time equivalent employees or the number of units of food products sold in the United States by the person exceed the applicable numbers for the time period for which exemption is claimed, the person will notify FDA of that fact and the date on which the number of employees or the number of products sold exceeded the standard. 
</P>
<P>(v) FDA may by regulation lower the employee or units of food products requirements of paragraph (j)(18)(ii) of this section for any food product first introduced into interstate commerce after May 8, 2002, if the agency determines that the cost of compliance with such lower requirement will not place an undue burden on persons subject to it. 
</P>
<P>(vi) For the purposes of this paragraph, the following definitions apply: 
</P>
<P>(A) <I>Unit</I> means the packaging or, if there is no packaging, the form in which a food product is offered for sale to consumers. 
</P>
<P>(B) <I>Food product</I> means food in any sized package which is manufactured by a single manufacturer or which bears the same brand name, which bears the same statement of identity, and which has similar preparation methods. 
</P>
<P>(C) <I>Person</I> means all domestic and foreign affiliates, as defined in 13 CFR 121.401, of the corporation, in the case of a corporation, and all affiliates, as defined in 13 CFR 121.401, of a firm or other entity, when referring to a firm or other entity that is not a corporation. 
</P>
<P>(D) <I>Full-time equivalent employee</I> means all individuals employed by the person claiming the exemption. This number shall be determined by dividing the total number of hours of salary or wages paid directly to employees of the person and of all of its affiliates by the number of hours of work in a year, 2,080 hours (i.e., 40 hours × 52 weeks). 
</P>
<P>(k) A food labeled under the provisions of this section shall be deemed to be misbranded under sections 201(n) and 403(a) of the act if its label or labeling represents, suggests, or implies:
</P>
<P>(1) That the food, because of the presence or absence of certain dietary properties, is adequate or effective in the prevention, cure, mitigation, or treatment of any disease or symptom. Information about the relationship of a dietary property to a disease or health-related condition may only be provided in conformance with the requirements of § 101.14 and part 101, subpart E.
</P>
<P>(2) That the lack of optimum nutritive quality of a food, by reason of the soil on which that food was grown, is or may be responsible for an inadequacy or deficiency in the quality of the daily diet.
</P>
<P>(3) That the storage, transportation, processing, or cooking of a food is or may be responsible for an inadequacy or deficiency in the quality of the daily diet.
</P>
<P>(4) That a natural vitamin in a food is superior to an added or synthetic vitamin.
</P>
<P>(l) The standards required in this section are incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved material is available for inspection at the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 240-402-2404 and is available from the sources indicated below. It is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>.
</P>
<P>(1) AOAC Reseller. Techstreet, 6300 Interfirst Dr., Ann Arbor, MI 48108, Toll free in United States: 1-800-699-9277, Outside United States: 1-734-780-8000, Fax: 1-734-780-2046, <I>www.techstreet.com, techstreet.service@thomsonreuters.com</I>. FDA does not endorse any particular reseller and notes that other resellers also may have the reference for sale. Consult FDA at 240-402-2404 for more information on additional resellers.
</P>
<P>(i) “Official Methods of Analysis of the AOAC INTERNATIONAL,” 19th Edition, Volumes 1 and 2, 2012.
</P>
<P>(ii) [Reserved]
</P>
<P>(2) Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), Publications Division, Viale delle Terme di Caracalla, 00100 Rome, Italy
</P>
<P>(i) FAO Food and Nutrition Paper 51,”Report of the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation,” Rome, 1991. <I>http://apps.who.int/iris/bitstream/10665/38133/1/9251030979_eng.pdf</I>.
</P>
<P>(ii) [Reserved]
</P>
<P>(3) United States Department of Agriculture (USDA), Agricultural Research Service, Washington, DC, Nutrient Data Laboratory, Bldg. 005 Room 105 BARC-West, Beltsville, MD 20705, 301-504-0630. <I>http://www.ars.usda.gov/News/docs.htm?docid=9447</I>.
</P>
<P>(i) USDA Handbook No. 74, Energy Value of Foods—basis and derivation, by A. L. Merrill and B. K. Watt, (slightly revised, 1973) <I>http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/Classics/ah74.pdf</I>.
</P>
<P>(ii) [Reserved]
</P>
<CITA TYPE="N">[58 FR 2175, Jan. 6, 1993]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 101.9, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>


<DIV8 N="§ 101.10" NODE="21:2.0.1.1.2.1.1.9" TYPE="SECTION">
<HEAD>§ 101.10   Nutrition labeling of restaurant foods whose labels or labeling bear nutrient content claims or health claims.</HEAD>
<P>Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this part) or a health claim (as defined in § 101.14 and permitted by a regulation in subpart E of this part) is made, except that information on the nutrient amounts that are the basis for the claim (<I>e.g.,</I> “low fat, this meal provides less than 10 grams of fat”) may serve as the functional equivalent of complete nutrition information as described in § 101.9. For the purposes of this section, restaurant food includes two categories of food. It includes food which is served in restaurants or other establishments in which food is served for immediate human consumption or which is sold for sale or use in such establishments. It also includes food which is processed and prepared primarily in a retail establishment, which is ready for human consumption, which is of the type described in the previous sentence, and which is offered for sale to consumers but not for immediate human consumption in such establishment and which is not offered for sale outside such establishment. For standard menu items that are offered for sale in covered establishments (as defined in § 101.11(a)), the information in the written nutrition information required by § 101.11(b)(2)(ii)(A) will serve to meet the requirements of this section. Nutrient levels may be determined by nutrient databases, cookbooks, or analyses or by other reasonable bases that provide assurance that the food or meal meets the nutrient requirements for the claim. Presentation of nutrition labeling may be in various forms, including those provided in § 101.45 and other reasonable means.
</P>
<CITA TYPE="N">[79 FR 71253, Dec. 1, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 101.11" NODE="21:2.0.1.1.2.1.1.10" TYPE="SECTION">
<HEAD>§ 101.11   Nutrition labeling of standard menu items in covered establishments.</HEAD>
<P>(a) <I>Definitions.</I> The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this section. In addition, for purposes of this section:
</P>
<P><I>Authorized official of a restaurant or similar retail food establishment</I> means the owner, operator, agent in charge, or other person authorized by the owner, operator, or agent in charge to register the restaurant or similar retail food establishment, which is not otherwise subject to section 403(q)(5)(H) of the Federal Food, Drug, and Cosmetic Act, with FDA for the purposes of paragraph (d) of this section.
</P>
<P><I>Combination meal</I> means a standard menu item that consists of more than one food item, for example a meal that includes a sandwich, a side dish, and a drink. A combination meal may be represented on the menu or menu board in narrative form, numerically, or pictorially. Some combination meals may include a variable menu item or be a variable menu item as defined in this paragraph where the components may vary. For example, the side dish may vary among several options (<I>e.g.,</I> fries, salad, or onion rings) or the drinks may vary (<I>e.g.,</I> soft drinks, milk, or juice) and the customer selects which of these items will be included in the meal.
</P>
<P><I>Covered establishment</I> means a restaurant or similar retail food establishment that is a part of a chain with 20 or more locations doing business under the same name (regardless of the type of ownership, <I>e.g.,</I> individual franchises) and offering for sale substantially the same menu items, as well as a restaurant or similar retail food establishment that is registered to be covered under paragraph (d) of this section.
</P>
<P><I>Custom order</I> means a food order that is prepared in a specific manner based on an individual customer's request, which requires the covered establishment to deviate from its usual preparation of a standard menu item, <I>e.g.,</I> a club sandwich without the bacon if the establishment usually includes bacon in its club sandwich.
</P>
<P><I>Daily special</I> means a menu item that is prepared and offered for sale on a particular day, that is not routinely listed on a menu or menu board or offered by the covered establishment, and that is promoted by the covered establishment as a special menu item for that particular day.
</P>
<P><I>Doing business under the same name</I> means sharing the same name. The term “name” refers to either:
</P>
<P>(i) The name of the establishment presented to the public; or
</P>
<P>(ii) If there is no name of the establishment presented to the public (<I>e.g.,</I> an establishment with the generic descriptor “concession stand”), the name of the parent entity of the establishment. When the term “name” refers to the name of the establishment presented to the public under paragraph (i) of this definition, the term “same” includes names that are slight variations of each other, for example, due to the region, location, or size (<I>e.g.,</I> “New York Ave. Burgers” and “Pennsylvania Ave. Burgers” or “ABC” and “ABC Express”).
</P>
<P><I>Food on display</I> means restaurant-type food that is visible to the customer before the customer makes a selection, so long as there is not an ordinary expectation of further preparation by the consumer before consumption.
</P>
<P><I>Food that is part of a customary market test</I> means food that appears on a menu or menu board for less than 90 consecutive days in order to test consumer acceptance of the product.
</P>
<P><I>Location</I> means a fixed position or site.
</P>
<P><I>Menu or menu board</I> means the primary writing of the covered establishment from which a customer makes an order selection, including, but not limited to, breakfast, lunch, and dinner menus; dessert menus; beverage menus; children's menus; other specialty menus; electronic menus; and menus on the Internet. Determining whether a writing is or is part of the primary writing of the covered establishment from which a customer makes an order selection depends on a number of factors, including whether the writing lists the name of a standard menu item (or an image depicting the standard menu item) and the price of the standard menu item, and whether the writing can be used by a customer to make an order selection at the time the customer is viewing the writing. The menus may be in different forms, <I>e.g.,</I> booklets, pamphlets, or single sheets of paper. Menu boards include those inside a covered establishment as well as drive-through menu boards at covered establishments.
</P>
<P><I>Offering for sale substantially the same menu items</I> means offering for sale a significant proportion of menu items that use the same general recipe and are prepared in substantially the same way with substantially the same food components, even if the name of the menu item varies, (<I>e.g.,</I> “Bay View Crab Cake” and “Ocean View Crab Cake”). “Menu items” in this definition refers to food items that are listed on a menu or menu board or that are offered as self-service food or food on display. Restaurants and similar retail food establishments that are part of a chain can still be offering for sale substantially the same menu items if the availability of some menu items varies within the chain. Having the same name may indicate, but does not necessarily guarantee, that menu items are substantially the same.
</P>
<P><I>Restaurant or similar retail food establishment</I> means a retail establishment that offers for sale restaurant-type food, except if it is a school as defined by 7 CFR 210.2 or 220.2.
</P>
<P><I>Restaurant-type food</I> means food that is:
</P>
<P>(i) Usually eaten on the premises, while walking away, or soon after arriving at another location; and
</P>
<P>(ii) Either:
</P>
<P>(A) Served in restaurants or other establishments in which food is served for immediate human consumption or which is sold for sale or use in such establishments; or
</P>
<P>(B) Processed and prepared primarily in a retail establishment, ready for human consumption, of the type described in paragraph (ii)(A) of this definition, and offered for sale to consumers but not for immediate human consumption in such establishment and which is not offered for sale outside such establishment.
</P>
<P><I>Self-service food</I> means restaurant-type food that is available at a salad bar, buffet line, cafeteria line, or similar self-service facility and that is served by the customers themselves. Self-service food also includes self-service beverages.
</P>
<P><I>Standard menu item</I> means a restaurant-type food that is routinely included on a menu or menu board or routinely offered as a self-service food or food on display.
</P>
<P><I>Temporary menu item</I> means a food that appears on a menu or menu board for less than a total of 60 days per calendar year. The 60 days includes the total of consecutive and non-consecutive days the item appears on the menu.
</P>
<P><I>Variable menu item</I> means a standard menu item that comes in different flavors, varieties, or combinations, and is listed as a single menu item.
</P>
<P>(b) <I>Requirements for nutrition labeling for food sold in covered establishments</I>—(1) <I>Applicability.</I> (i) The labeling requirements in this paragraph (b) apply to standard menu items offered for sale in covered establishments.
</P>
<P>(ii)(A) The labeling requirements in this paragraph (b) do not apply to foods that are not standard menu items, including:
</P>
<P>(<I>1</I>) Items such as condiments that are for general use, including those placed on the table or on or behind the counter; daily specials; temporary menu items; custom orders; food that is part of a customary market test; and
</P>
<P>(<I>2</I>) Self-service food and food on display that is offered for sale for less than a total of 60 days per calendar year or fewer than 90 consecutive days in order to test consumer acceptance.
</P>
<P>(B) The labeling requirements of paragraph (b)(2)(iii) of this section do not apply to alcoholic beverages that are foods on display and are not self-service foods.
</P>
<P>(2) <I>Nutrition information.</I> (i) Except as provided by paragraph (b)(2)(i)(A)(<I>8</I>) of this section, the following must be provided on menus and menu boards:
</P>
<P>(A) The number of calories contained in each standard menu item listed on the menu or menu board, as usually prepared and offered for sale. In the case of multiple-serving standard menu items, this means the calories declared must be for the whole menu item listed on the menu or menu board as usually prepared and offered for sale (<I>e.g.,</I> “pizza pie: 1600 cal”); or per discrete serving unit as long as the discrete serving unit (<I>e.g.,</I> pizza slice) and total number of discrete serving units contained in the menu item are declared on the menu or menu board, and the menu item is usually prepared and offered for sale divided in discrete serving units (<I>e.g.,</I> “pizza pie: 200 cal/slice, 8 slices”). The calories must be declared in the following manner:
</P>
<P>(<I>1</I>) The number of calories must be listed adjacent to the name or the price of the associated standard menu item, in a type size no smaller than the type size of the name or the price of the associated standard menu item, whichever is smaller, in the same color, or a color at least as conspicuous as that used for the name of the associated standard menu item, and with the same contrasting background or a background at least as contrasting as that used for the name of the associated standard menu item.
</P>
<P>(<I>2</I>) To the nearest 5-calorie increment up to and including 50 calories and to the nearest 10-calorie increment above 50 calories, except that amounts less than 5 calories may be expressed as zero.
</P>
<P>(<I>3</I>) The term “Calories” or “Cal” must appear as a heading above a column listing the number of calories for each standard menu item or adjacent to the number of calories for each standard menu item. If the term “Calories” or “Cal” appears as a heading above a column of calorie declarations, the term must be in a type size no smaller than the smallest type size of the name or price of any menu item on that menu or menu board in the same color or a color at least as conspicuous as that used for that name or price and in the same contrasting background or a background at least as contrasting as that used for that name or price. If the term “Calories” or “Cal” appears adjacent to the number of calories for the standard menu item, the term “Calories” or “Cal” must appear in the same type size and in the same color and contrasting background as the number of calories.
</P>
<P>(<I>4</I>) Additional requirements that apply to each individual variable menu item:
</P>
<P>(<I>i</I>) When the menu or menu board lists flavors or varieties of an entire individual variable menu item (such as soft drinks, ice cream, doughnuts, dips, and chicken that can be grilled or fried), the calories must be declared separately for each listed flavor or variety. Where flavors or varieties have the same calorie amounts (after rounding in accordance with paragraph (b)(2)(i)(A)(<I>2</I>) of this section), the calorie declaration for such flavors or varieties can be listed as a single calorie declaration adjacent to the flavors or varieties, provided that the calorie declaration specifies that the calorie amount listed represents the calorie amounts for each individual flavor or variety.
</P>
<P>(<I>ii</I>) When the menu or menu board does not list flavors or varieties for an entire individual variable menu item, and only includes a general description of the variable menu item (<I>e.g.,</I> “soft drinks”), the calories must be declared for each option with a slash between the two calorie declarations where only two options are available (<I>e.g.,</I> “150/250 calories”) or as a range in accordance with the requirements of paragraph (b)(2)(i)(A)(7) of this section where more than two options are available (<I>e.g.,</I> “100-250 calories”).
</P>
<P>(<I>iii</I>) When the menu or menu board describes flavors or varieties for only part of an individual variable menu item (such as different types of cheese offered in a grilled cheese sandwich (<I>e.g.,</I> “Grilled Cheese (Cheddar or Swiss)”), the calories must be declared for each option with a slash between the two calorie declarations where only two options are available (<I>e.g.,</I> “450/500 calories”) or as a range in accordance with the requirements of paragraph (b)(2)(i)(A)(<I>7</I>) of this section where more than two options are available (<I>e.g.,</I> “450-550 calories”).
</P>
<P>(<I>5</I>) Additional requirements that apply to a variable menu item that is offered for sale with the option of adding toppings listed on the menu or menu board. When the menu or menu board lists toppings that can be added to a menu item (such as pizza or ice cream):
</P>
<P>(<I>i</I>) The calories must be declared for the basic preparation of the menu item as listed (<I>e.g.,</I> “small pizza pie,” “single scoop ice cream”).
</P>
<P>(<I>ii</I>) The calories must be separately declared for each topping listed on the menu or menu board (<I>e.g.,</I> pepperoni, sausage, green peppers, onions on pizza; fudge, almonds, sprinkles on ice cream), specifying that the calories are added to the calories contained in the basic preparation of the menu item. Where toppings have the same calorie amounts (after rounding in accordance with paragraph (b)(2)(i)(A)(<I>2</I>) of this section), the calorie declaration for such toppings can be listed as a single calorie declaration adjacent to the toppings, provided that the calorie declaration specifies that the calorie amount listed represents the calorie amount for each individual topping.
</P>
<P>(<I>iii</I>) The calories for the basic preparation of the menu item must be declared for each size of the menu item. The calories for each topping listed on the menu or menu board must be declared for each size of the menu item, or declared using a slash between the two calorie declarations for each topping where only two sizes of the menu item are available (<I>e.g.,</I> “adds 150/250 cal”) or as a range for each topping in accordance with the requirements of paragraph (b)(2)(i)(A)(<I>7</I>) of this section where more than two sizes of the menu item are available (<I>e.g.,</I> “adds 100-250 cal”). If a slash between two calorie declarations or a range of calorie declarations is used, the menu or menu board must indicate that the variation in calories for each topping arises from the size of the menu item to which the toppings are added.
</P>
<P>(<I>iv</I>) If the amount of the topping included on the basic preparation of the menu item decreases based on the total number of toppings ordered for the menu item (such as is sometimes the case with pizza toppings), the calories for each topping must be declared as single values representing the calories for each topping when added to a one-topping menu item, specifying that the calorie declaration is for the topping when added to a one-topping menu item.
</P>
<P>(<I>6</I>) Additional requirements that apply to a combination meal. Except as provided in paragraph (b)(2)(i)(A)(<I>6</I>)(<I>iv</I>) of this section:
</P>
<P>(<I>i</I>) When the menu or menu board lists two options for menu items in a combination meal (<I>e.g.,</I> a sandwich with a side salad or chips), the calories must be declared for each option with a slash between the two calorie declarations (<I>e.g.,</I> “350/450 calories”).
</P>
<P>(<I>ii</I>) When the menu or menu board lists three or more options for menu items in a combination meal (<I>e.g.,</I> a sandwich with chips, a side salad, or fruit), the calories must be declared as a range in accordance with the requirements of paragraph (b)(2)(i)(A)(<I>7</I>) of this section (<I>e.g.,</I> “350-500 calories”).
</P>
<P>(<I>iii</I>) When the menu or menu board includes a choice to increase or decrease the size of a combination meal, the calorie difference must be declared for the increased or decreased size with a slash between two calorie declarations (<I>e.g.,</I> “Adds 100/150 calories,” “Subtracts 100/150 calories”) if the menu or menu board lists two options for menu items in the combination meal, or as a range in accordance with the requirements of paragraph (b)(2)(i)(A)(<I>7</I>) of this section (<I>e.g.,</I> “Adds 100-250 calories,” “Subtracts 100-250 calories”) if the menu or menu board lists three or more options for menu items in the combination meal.
</P>
<P>(<I>iv</I>) Where the menu or menu board describes an opportunity for a consumer to combine standard menu items for a special price (<I>e.g.,”</I>Combine Any Sandwich with Any Soup or Any Salad for $8.99”), and the calories for each standard menu item, including each size option as described in paragraph (b)(2)(i)(A)(6)(<I>iii</I>) of this section if applicable, available for the consumer to combine are declared elsewhere on the menu or menu board, the requirements of paragraphs (b)(2)(i)(A)(<I>6</I>)(<I>i</I>), (<I>ii</I>), and (<I>iii</I>) of this section do not apply.
</P>
<P>(<I>7</I>) Additional format requirements for declaring calories for an individual variable menu item, a combination meal, and toppings as a range, if applicable. Calories declared as a range must be in the format “xx-yy,” where “xx” is the caloric content of the lowest calorie variety, flavor, or combination, and “yy” is the caloric content of the highest calorie variety, flavor, or combination.
</P>
<P>(<I>8</I>) Exception for a variable menu item that has no clearly identifiable upper bound to the range of calories: If the variable menu item appears on the menu or menu board and is a self-service food or food on display, and there is no clearly identifiable upper bound to the range, <I>e.g.,</I> all-you-can-eat buffet, then the menu or menu board must include a statement, adjacent to the name or price of the item, referring customers to the self-service facility for calorie information, <I>e.g.,</I> “See buffet for calorie declarations.” This statement must appear in a type size no smaller than the type size of the name or price of the variable menu item, whichever is smaller, and in the same color or a color at least as conspicuous as that used for that name or price, with the same contrasting background or a background at least as contrasting as that used for that name or price.
</P>
<P>(<I>9</I>) Additional requirements that apply to beverages that are not self-service. For beverages that are not self-service, calories must be declared based on the full volume of the cup served without ice, unless the covered establishment ordinarily dispenses and offers for sale a standard beverage fill (<I>i.e.,</I> a fixed amount that is less than the full volume of the cup per cup size) or dispenses a standard ice fill (<I>i.e.,</I> a fixed amount of ice per cup size). If the covered establishment ordinarily dispenses and offers for sale a standard beverage fill or dispenses a standard ice fill, the covered establishment must declare calories based on such standard beverage fill or standard ice fill.
</P>
<P>(B) The following statement designed to enable consumers to understand, in the context of a total daily diet, the significance of the calorie information provided on menus and menu boards: “2,000 calories a day is used for general nutrition advice, but calorie needs vary.” For menus and menu boards targeted to children, the following options may be used as a substitute for or in addition to the succinct statement: “1,200 to 1,400 calories a day is used for general nutrition advice for children ages 4 to 8 years, but calorie needs vary.” or “1,200 to 1,400 calories a day is used for general nutrition advice for children ages 4 to 8 years and 1,400 to 2,000 calories a day for children ages 9 to 13 years, but calorie needs vary.”
</P>
<P>(<I>1</I>) This statement must be posted prominently and in a clear and conspicuous manner in a type size no smaller than the smallest type size of any calorie declaration appearing on the same menu or menu board and in the same color or in a color at least as conspicuous as that used for the calorie declarations and with the same contrasting background or a background at least as contrasting as that used for the calorie declarations.
</P>
<P>(<I>2</I>) For menus, this statement must appear on the bottom of each page of the menu. On menu pages that also bear the statement required by paragraph (b)(2)(i)(C) of this section, this statement must appear immediately above, below, or beside the statement required by paragraph (b)(2)(i)(C) of this section.
</P>
<P>(<I>3</I>) For menu boards, this statement must appear on the bottom of the menu board, immediately above, below, or beside the statement required by paragraph (b)(2)(i)(C) of this section.
</P>
<P>(C) The following statement regarding the availability of the additional written nutrition information required in paragraph (b)(2)(ii) of this section must be on all forms of the menu or menu board: “Additional nutrition information available upon request.”
</P>
<P>(<I>1</I>) This statement must be posted prominently and in a clear and conspicuous manner in a type size no smaller than the smallest type size of any calorie declaration appearing on the same menu or menu board and in the same color or in a color at least as conspicuous as that used for the caloric declarations, and with the same contrasting background or a background at least as contrasting as that used for the caloric declarations.
</P>
<P>(<I>2</I>) For menus, the statement must appear on the bottom of the first page with menu items immediately above, below, or beside the succinct statement required by paragraph (b)(2)(i)(B) of this section.
</P>
<P>(<I>3</I>) For menu boards, the statement must appear on the bottom of the menu board immediately above, below, or beside the succinct statement required by paragraph (b)(2)(i)(B) of this section.
</P>
<P>(ii) The following nutrition information for a standard menu item must be available in written form on the premises of the covered establishment and provided to the customer upon request. This nutrition information must be presented in the order listed and using the measurements listed, except as provided in paragraph (b)(2)(ii)(B) of this section. Rounding of these nutrients must be in compliance with § 101.9(c). The information must be presented in a clear and conspicuous manner, including using a color, type size, and contrasting background that render the information likely to be read and understood by the ordinary individual under customary conditions of purchase and use. Covered establishments may use the abbreviations allowed for Nutrition Facts for certain packaged foods in § 101.9(j)(13)(ii)(B):
</P>
<P>(A)(<I>1</I>) Total calories (cal);
</P>
<P>(<I>2</I>) Calories from fat (fat cal);
</P>
<P>(<I>3</I>) Total fat (g);
</P>
<P>(<I>4</I>) Saturated fat (g);
</P>
<P>(<I>5</I>) <I>Tran</I>s fat (g);
</P>
<P>(<I>6</I>) Cholesterol (mg);
</P>
<P>(<I>7</I>) Sodium (mg);
</P>
<P>(<I>8</I>) Total carbohydrate (g);
</P>
<P>(<I>9</I>) Dietary fiber (g);
</P>
<P>(<I>10</I>) Sugars (g); and
</P>
<P>(<I>11</I>) Protein (g).
</P>
<P>(B) If a standard menu item contains insignificant amounts of all the nutrients required to be disclosed in paragraph (b)(2)(ii)(A) of this section, the establishment is not required to include nutrition information regarding the standard menu item in the written form. However, if the covered establishment makes a nutrient content claim or health claim, the establishment is required to provide nutrition information on the nutrient that is the subject of the claim in accordance with § 101.10. For standard menu items that contain insignificant amounts of six or more of the required nutrients, the declaration of nutrition information required by paragraph (b)(2)(ii)(A) of this section may be presented in a simplified format.
</P>
<P>(<I>1</I>) An insignificant amount is defined as that amount that allows a declaration of zero in nutrition labeling, except that for total carbohydrates, dietary fiber, and protein, it must be an amount that allows a declaration of “less than one gram.”
</P>
<P>(<I>2</I>) The simplified format must include information, in a column, list, or table, on the following nutrients:
</P>
<P>(<I>i</I>) Total calories, total fat, total carbohydrates, protein, and sodium; and
</P>
<P>(<I>ii</I>) Calories from fat, and any other nutrients identified in paragraph (b)(2)(ii)(A) of this section that are present in more than insignificant amounts.
</P>
<P>(<I>3</I>) If the simplified format is used, the statement “Not a significant source of ____” (with the blank filled in with the names of the nutrients required to be declared in the written nutrient information and calories from fat that are present in insignificant amounts) must be included at the bottom of the list of nutrients.
</P>
<P>(C) For variable menu items, the nutrition information listed in paragraph (b)(2)(ii)(A) of this section must be declared as follows for each size offered for sale:
</P>
<P>(<I>1</I>) The nutrition information required in paragraph (b)(2)(ii)(A) of this section must be declared for the basic preparation of the item and, separately, for each topping, flavor, or variable component.
</P>
<P>(<I>2</I>) Additional format requirements for toppings if the amount of the topping included on the basic preparation of the menu item decreases based on the total number of toppings ordered for the menu item (such as is sometimes the case with pizza toppings). The nutrients for such topping must be declared as single values representing the nutrients for each topping when added to a one-topping menu item, specifying that the nutrient declaration is for the topping when added to a one-topping menu item.
</P>
<P>(<I>3</I>) If the calories and other nutrients are the same for different flavors, varieties, and variable components of the combination meal, each variety, flavor, and variable component of the combination meal is not required to be listed separately. All items that have the same nutrient values could be listed together with the nutrient values listed only once.
</P>
<P>(D) The written nutrition information required in paragraph (b)(2)(ii)(A) of this section may be provided on a counter card, sign, poster, handout, booklet, loose leaf binder, or electronic device such as a computer, or in a menu, or in any other form that similarly permits the written declaration of the required nutrient content information for all standard menu items. If the written nutrition information is not in a form that can be given to the customer upon request, it must be readily available in a manner and location on the premises that allows the customer/consumer to review the written nutrition information upon request.
</P>
<P>(iii) The following must be provided for a standard menu item that is self-service or on display.
</P>
<P>(A) Calories per displayed food item (<I>e.g.,</I> a bagel, a slice of pizza, or a muffin), or if the food is not offered for sale in a discrete unit, calories per serving (<I>e.g.,</I> scoop, cup), and the serving or discrete unit used to determine the calorie content (<I>e.g.,</I> “per scoop” or “per muffin”) on either: A sign adjacent to and clearly associated with the corresponding food; (<I>e.g.,</I> “150 calories per scoop); a sign attached to a sneeze guard with the calorie declaration and the serving or unit used to determine the calorie content above each specific food so that the consumer can clearly associate the calorie declaration with the food, except that if it is not clear to which food the calorie declaration and serving or unit refers, then the sign must also include the name of the food, <I>e.g.,</I> “Broccoli and cheese casserole—200 calories per scoop”; or a single sign or placard listing the calorie declaration for several food items along with the names of the food items, so long as the sign or placard is located where a consumer can view the name, calorie declaration, and serving or unit of a particular item while selecting that item.
</P>
<P>(<I>1</I>) For purposes of paragraph (b)(2)(iii)(A) of this section, “per displayed food item”; means per each discrete unit offered for sale, for example, a bagel, a slice of pizza, or a muffin.
</P>
<P>(<I>2</I>) For purposes of paragraph (b)(2)(iii)(A) of this section, “per serving” means, for each food:
</P>
<P>(<I>i</I>) Per serving instrument used to dispense the food offered for sale, provided that the serving instrument dispenses a uniform amount of the food (<I>e.g.,</I> a scoop or ladle);
</P>
<P>(<I>ii</I>) If a serving instrument that dispenses a uniform amount of food is not used to dispense the food, per each common household measure (<I>e.g.,</I> cup or tablespoon) offered for sale or per unit of weight offered for sale, <I>e.g.,</I> per quarter pound or per 4 ounces; or
</P>
<P>(<I>iii</I>) Per total number of fluid ounces in the cup in which a self-service beverage is served and, if applicable, the description of the cup size (<I>e.g.,</I> “140 calories per 12 fluid ounces (small)”).
</P>
<P>(<I>3</I>) The calories must be declared in the following manner:
</P>
<P>(<I>i</I>) To the nearest 5-calorie increment up to and including 50 calories and to the nearest 10-calorie increment above 50 calories except that amounts less than 5 calories may be expressed as zero.
</P>
<P>(<I>ii</I>) If the calorie declaration is provided on a sign with the food's name, price, or both, the calorie declaration, accompanied by the term “Calories” or “Cal” and the amount of the serving or displayed food item on which the calories declaration is based must be in a type size no smaller than the type size of the name or price of the menu item whichever is smaller, in the same color, or a color that is at least as conspicuous as that used for that name or price, using the same contrasting background or a background at least as contrasting as that used for that name or price. If the calorie declaration is provided on a sign that does not include the food's name, price, or both, the calorie declaration, accompanied by the term “Calories” or “Cal” and the amount of the serving or displayed food item on which the calorie declaration is based must be clear and conspicuous.
</P>
<P>(<I>iii</I>) For self-service beverages, calorie declarations must be accompanied by the term “fluid ounces” and, if applicable, the description of the cup size (<I>e.g.,</I> “small,” “medium”).
</P>
<P>(B) For food that is self-service or on display and is identified by an individual sign adjacent to the food itself where such sign meets the definition of a menu or menu board under paragraph (a) of this section, the statement required by paragraph (b)(2)(i)(B) of this section and the statement required by paragraph (b)(2)(i)(C) of this section. These two statements may appear on the sign adjacent to the food itself; on a separate, larger sign, in close proximity to the food that can be easily read as the consumer is making order selections; or on a large menu board that can be easily read as the consumer is viewing the food.
</P>
<P>(C) The nutrition information in written form required by paragraph (b)(2)(ii) of this section, except for packaged food insofar as it bears nutrition labeling information required by and in accordance with paragraph (b)(2)(ii) of this section and the packaged food, including its label, can be examined by a consumer before purchasing the food.
</P>
<P>(c) <I>Determination of nutrient content.</I> (1) A covered establishment must have a reasonable basis for its nutrient declarations. Nutrient values may be determined by using nutrient databases (with or without computer software programs), cookbooks, laboratory analyses, or other reasonable means, including the use of Nutrition Facts on labels on packaged foods that comply with the nutrition labeling requirements of section 403(q)(1) of the Federal Food, Drug, and Cosmetic Act and § 101.9, FDA nutrient values for raw fruits and vegetables in Appendix C of this part, or FDA nutrient values for cooked fish in Appendix D of this part.
</P>
<P>(2) Nutrient declarations for standard menu items must be accurate and consistent with the specific basis used to determine nutrient values. A covered establishment must take reasonable steps to ensure that the method of preparation (<I>e.g.,</I> types and amounts of ingredients, cooking temperatures) and amount of a standard menu item offered for sale adhere to the factors on which its nutrient values were determined.
</P>
<P>(3) A covered establishment must provide to FDA, within a reasonable period of time upon request, information substantiating nutrient values including the method and data used to derive these nutrient values. This information must include the following:
</P>
<P>(i) For nutrient databases:
</P>
<P>(A) The name and version (including the date of the version) of the database, and, as applicable, the name of the applicable software company and any Web site address for the database. The name and version of a database would include the name and version of the computer software, if applicable;
</P>
<P>(B) The recipe or formula used as a basis for the nutrient declarations;
</P>
<P>(C)(<I>1</I>) Information on:
</P>
<P>(<I>i</I>) The amount of each nutrient that the specified amount of each ingredient identified in the recipe contributes to the menu item; and
</P>
<P>(<I>ii</I>) How the database was used including calculations or operations (<I>e.g.,</I> worksheets or computer printouts) to determine the nutrient values for the standard menu items;
</P>
<P>(<I>2</I>) If the information in paragraph (c)(3)(i)(C)(<I>1</I>) of this section is not available, certification attesting that the database will provide accurate results when used appropriately and that the database was used in accordance with its instructions;
</P>
<P>(D) A detailed listing (<I>e.g.,</I> printout) of the nutrient values determined for each standard menu item.
</P>
<P>(E) Any other information pertinent to the final nutrient values of the standard menu item (<I>e.g.,</I> information about what might cause slight variations in the nutrient profile such as moisture variations);
</P>
<P>(F) A statement signed and dated by a responsible individual, employed at the covered establishment or its corporate headquarters or parent entity, who can certify that the information contained in the nutrient analysis is complete and accurate; and
</P>
<P>(G) A statement signed and dated by a responsible individual employed at the covered establishment certifying that the covered establishment has taken reasonable steps to ensure that the method of preparation (<I>e.g.,</I> types and amounts of ingredients in the recipe, cooking temperatures) and amount of a standard menu item offered for sale adhere to the factors on which its nutrient values were determined.
</P>
<P>(ii) For published cookbooks that contain nutritional information for recipes in the cookbook:
</P>
<P>(A) The name, author, and publisher of the cookbook used;
</P>
<P>(B) If available, information provided by the cookbook or from the author or publisher about how the nutrition information for the recipes was obtained;
</P>
<P>(C) A copy of the recipe used to prepare the standard menu item and a copy of the nutrition information for that standard menu item as provided by the cookbook; and
</P>
<P>(D) A statement signed and dated by a responsible individual employed at the covered establishment certifying that that the covered establishment has taken reasonable steps to ensure that the method of preparation (<I>e.g.,</I> types and amounts of ingredients in the recipe, cooking temperatures) and amount of a standard menu item offered for sale adhere to the factors on which its nutrient values were determined. (Recipes may be divided as necessary to accommodate differences in the portion size derived from the recipe and that are served as the standard menu item but no changes may be made to the proportion of ingredients used.)
</P>
<P>(iii) For laboratory analyses:
</P>
<P>(A) A copy of the recipe for the standard menu item used for the nutrient analysis;
</P>
<P>(B) The name and address of the laboratory performing the analysis;
</P>
<P>(C) Copies of analytical worksheets, including the analytical method, used to determine and verify nutrition information;
</P>
<P>(D) A statement signed and dated by a responsible individual, employed at the covered establishment or its corporate headquarters or parent entity, who can certify that the information contained in the nutrient analysis is complete and accurate; and
</P>
<P>(E) A statement signed and dated by a responsible individual employed at the covered establishment certifying that the covered establishment has taken reasonable steps to ensure that the method of preparation (<I>e.g.,</I> types and amounts of ingredients in the recipe, cooking temperatures) and amount of a standard menu item offered for sale adhere to the factors on which its nutrient values were determined.
</P>
<P>(iv) For nutrition information provided by other reasonable means:
</P>
<P>(A) A detailed description of the means used to determine the nutrition information;
</P>
<P>(B) A recipe or formula used as a basis for the nutrient determination;
</P>
<P>(C) Any data derived in determining the nutrient values for the standard menu item, <I>e.g.,</I> nutrition information about the ingredients used with the source of the nutrient information;
</P>
<P>(D) A statement signed and dated by a responsible individual, employed at the covered establishment or its corporate headquarters or parent entity, who can certify that the information contained in the nutrient analysis is complete and accurate; and
</P>
<P>(E) A statement signed and dated by a responsible individual employed at the covered establishment certifying that the covered establishment has taken reasonable steps to ensure that the method of preparation (<I>e.g.,</I> types and amounts of ingredients in the recipe, cooking temperatures) and amount of a standard menu item offered for sale adhere to the factors on which its nutrient values were determined.
</P>
<P>(d) <I>Voluntary registration to be subject to the menu labeling requirements</I>—(1) <I>Applicability.</I> A restaurant or similar retail food establishment that is not part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items may voluntarily register to be subject to the requirements established in this section. Restaurants and similar retail food establishments that voluntarily register will no longer be subject to non-identical State or local nutrition labeling requirements.
</P>
<P>(2) <I>Who may register?</I> The authorized official of a restaurant or similar retail food establishment as defined in paragraph (a) of this section, which is not otherwise subject to paragraph (b) of this section, may register with FDA.
</P>
<P>(3) <I>What information is required?</I> Authorized officials for restaurants and similar retail food establishments must provide FDA with the following information on Form FDA 3757:
</P>
<P>(i) The contact information (including name, address, phone number, and email address) for the authorized official;
</P>
<P>(ii) The contact information (including name, address, phone number, and email address) of each restaurant or similar retail food establishment being registered, as well as the name and contact information for an official onsite, such as the owner or manager, for each specific restaurant or similar retail food establishment;
</P>
<P>(iii) All trade names the restaurant or similar retail food establishment uses;
</P>
<P>(iv) Preferred mailing address (if different from location address for each establishment) for purposes of receiving correspondence; and
</P>
<P>(v) Certification that the information submitted is true and accurate, that the person submitting it is authorized to do so, and that each registered restaurant or similar retail food establishment will be subject to the requirements of section 403(q)(5)(H) of the Federal Food, Drug, and Cosmetic Act and this section.
</P>
<P>(4) <I>How to register.</I> Authorized officials of restaurants and similar retail food establishments who elect to be subject to requirements in section 403(q)(5)(H) of the Federal Food, Drug, and Cosmetic Act can register by visiting <I>http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm217762.htm.</I> FDA has created a form (Form 3757) that contains fields requesting the information in paragraph (d)(3) of this section and made the form available at this Web site. Registrants must use this form to ensure that complete information is submitted.
</P>
<P>(i) Information should be submitted by email by typing complete information into the form (PDF), saving it on the registrant's computer, and sending it by email to <I>menulawregistration@fda.hhs.gov.</I>
</P>
<P>(ii) <I>If email is not available, the registrant</I> can either fill in the form (PDF) and print it out (or print out the blank PDF and fill in the information by hand or typewriter), and either fax the completed form to 301-436-2804 or mail it to FDA, CFSAN Menu and Vending Machine Registration, White Oak Building 22, Rm. 0209, 10903 New Hampshire Ave., Silver Spring, MD 20993.
</P>
<P>(5) <I>When to renew the registration.</I> To keep the establishment's registration active, the authorized official of the restaurant or similar retail food establishment must register every other year within 60 days prior to the expiration of the establishment's current registration with FDA. Registration will automatically expire if not renewed.
</P>
<P>(e) <I>Signatures.</I> Signatures obtained under paragraph (d) of this section that meet the definition of electronic signatures in § 11.3(b)(7) of this chapter are exempt from the requirements of part 11 of this chapter.
</P>
<P>(f) <I>Misbranding.</I> A standard menu item offered for sale in a covered establishment shall be deemed misbranded under sections 201(n), 403(a), 403(f) and/or 403(q) of the Federal Food, Drug, and Cosmetic Act if its label or labeling is not in conformity with paragraph (b) or (c) of this section.
</P>
<CITA TYPE="N">[79 FR 71253, Dec. 1, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 101.12" NODE="21:2.0.1.1.2.1.1.11" TYPE="SECTION">
<HEAD>§ 101.12   Reference amounts customarily consumed per eating occasion.</HEAD>
<P>(a) The general principles and factors that the Food and Drug Administration (FDA) considered in arriving at the reference amounts customarily consumed per eating occasion (reference amounts) which are set forth in paragraph (b) of this section, are that:
</P>
<P>(1) FDA calculated the reference amounts for persons 4 years of age or older to reflect the amount of food customarily consumed per eating occasion by persons in this population group. These reference amounts are based on data set forth in appropriate national food consumption surveys.
</P>
<P>(2) FDA calculated the reference amounts for an infant or child under 4 years of age to reflect the amount of food customarily consumed per eating occasion by infants up to 12 months of age or by children 1 through 3 years of age, respectively. These reference amounts are based on data set forth in appropriate national food consumption surveys. Such reference amounts are to be used only when the food is specially formulated or processed for use by an infant or by a child under 4 years of age.
</P>
<P>(3) An appropriate national food consumption survey includes a large sample size representative of the demographic and socioeconomic characteristics of the relevant population group and must be based on consumption data under actual conditions of use.
</P>
<P>(4) To determine the amount of food customarily consumed per eating occasion, FDA considered the mean, median, and mode of the consumed amount per eating occasion.
</P>
<P>(5) When survey data were insufficient, FDA took various other sources of information on serving sizes of food into consideration. These other sources of information included:
</P>
<P>(i) Serving sizes used in dietary guidance recommendations or recommended by other authoritative systems or organizations;
</P>
<P>(ii) Serving sizes recommended in comments;
</P>
<P>(iii) Serving sizes used by manufacturers and grocers; and
</P>
<P>(iv) Serving sizes used by other countries.
</P>
<P>(6) Because they reflect the amount customarily consumed, the reference amount and, in turn, the serving size declared on the product label are based on only the edible portion of food, and not bone, seed, shell, or other inedible components.
</P>
<P>(7) The reference amount is based on the major intended use of the food (e.g., milk as a beverage and not as an addition to cereal).
</P>
<P>(8) The reference amounts for products that are consumed as an ingredient of other foods, but that may also be consumed in the form in which they are purchased (e.g., butter), are based on use in the form purchased.
</P>
<P>(9) FDA sought to ensure that foods that have similar dietary usage, product characteristics, and customarily consumed amounts have a uniform reference amount.
</P>
<P>(b) The following reference amounts shall be used as the basis for determining serving sizes for specific products:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 1—Reference Amounts Customarily Consumed per Eating Occasion: Foods for Infants and Young Children 1 Through 3 Years of Age 
<sup>1 2 3</sup>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Product category
</TH><TH class="gpotbl_colhed" scope="col">Reference amount
</TH><TH class="gpotbl_colhed" scope="col">Label statement 
<sup>4</sup>
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cereals, dry instant</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cereals, prepared, ready-to-serve</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Other cereal and grain products, dry ready-to-eat, e.g., ready-to-eat cereals, cookies, teething biscuits, and toasts</TD><TD align="left" class="gpotbl_cell">7 g for infants and 20 g for young children (1 through 3 years of age) for ready-to-eat cereals; 7 g for all others</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g) for ready-to-eat cereals; piece(s) (__ g) for others
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dinners, deserts, fruits, vegetables or soups, dry mix</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dinners, desserts, fruits, vegetables or soups, ready-to-serve, junior type</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); cup(s) (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dinners, desserts, fruits, vegetables or soups, ready-to-serve, strained type</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); cup(s) (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dinners, stews or soups for young children, ready-to-serve</TD><TD align="left" class="gpotbl_cell">170 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); cup(s) (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fruits for young children, ready-to-serve</TD><TD align="left" class="gpotbl_cell">125 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vegetables for young children, ready-to-serve</TD><TD align="left" class="gpotbl_cell">70 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Eggs/egg yolks, ready-to serve</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Juices all varieties</TD><TD align="left" class="gpotbl_cell">120 mL</TD><TD align="left" class="gpotbl_cell">4 fl oz (120 mL)
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> These values represent the amount of food customarily consumed per eating occasion and were primarily derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the U.S. Department of Agriculture. We further considered data from the National Health and Nutrition Examination Survey, 2003-2004, 2005-2006, and 2007-2008 conducted by the Centers for Disease Control and Prevention, in the U.S. Department of Health and Human Services.
</P><P class="gpotbl_note">
<sup>2</sup> Unless otherwise noted in the reference amount column, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the product (<E T="03">e.g.,</E> heat and serve, brown and serve). If not listed separately, the reference amount for the unprepared form (<E T="03">e.g.,</E> dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the amount required to make the reference amount of the prepared form. Prepared means prepared for consumption (<E T="03">e.g.,</E> cooked).
</P><P class="gpotbl_note">
<sup>3</sup> Manufacturers are required to convert the reference amount to the label serving size in a household measure most appropriate to their specific product using the procedures in 21 CFR 101.9(b).
</P><P class="gpotbl_note">
<sup>4</sup> The label statements are meant to provide examples of serving size statements that may be used on the label, but the specific wording may be changed as appropriate for individual products. The term “piece” is used as a generic description of a discrete unit. Manufacturers should use the description of a unit that is most appropriate for the specific product (<E T="03">e.g.,</E> sandwich for sandwiches, cookie for cookies, and bar for frozen novelties).</P></DIV></DIV>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 2—Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply 
<sup>1 2 3</sup>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Product category
</TH><TH class="gpotbl_colhed" scope="col">Reference amount
</TH><TH class="gpotbl_colhed" scope="col">Label statement 
<sup>4</sup>
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Bakery Products:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Bagels, toaster pastries, muffins (excluding English muffins)</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Biscuits, croissants, tortillas, soft bread sticks, soft pretzels, corn bread, hush puppies, scones, crumpets, English muffins</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Breads (excluding sweet quick type), rolls</TD><TD align="left" class="gpotbl_cell">50 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for sliced bread and distinct pieces (e.g., rolls); 2 oz (56 g/__ inch slice) for unsliced bread
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Bread sticks—see crackers
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Toaster pastries—see bagels, toaster pastries, muffins (excluding English muffins)
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Brownies</TD><TD align="left" class="gpotbl_cell">40 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces; fractional slice (__ g) for bulk
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cakes, heavyweight (cheese cake; pineapple upside-down cake; fruit, nut, and vegetable cakes with more than or equal to 35 percent of the finished weight as fruit, nuts, or vegetables or any of these combinations) 
<sup>5</sup></TD><TD align="left" class="gpotbl_cell">125 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces (e.g., sliced or individually packaged products); __ fractional slice (__ g) for large discrete units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cakes, mediumweight (chemically leavened cake with or without icing or filling except those classified as light weight cake; fruit, nut, and vegetable cake with less than 35 percent of the finished weight as fruit, nuts, or vegetables or any of these combinations; light weight cake with icing; Boston cream pie; cupcake; eclair; cream puff) 
<sup>6</sup></TD><TD align="left" class="gpotbl_cell">80 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces (e.g., cupcake); __ fractional slice (__ g) for large discrete units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cakes, lightweight (angel food, chiffon, or sponge cake without icing or filling) 
<sup>7</sup></TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces (e.g., sliced or individually packaged products); __ fractional slice (__ g) for large discrete units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Coffee cakes, crumb cakes, doughnuts, Danish, sweet rolls, sweet quick type breads</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for sliced bread and distinct pieces (e.g., doughnut); 2 oz (56 g/visual unit of measure) for bulk products (e.g., unsliced bread)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cookies</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Crackers that are usually not used as snack, melba toast, hard bread sticks, ice cream cones 
<sup>8</sup></TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Crackers that are usually used as snacks</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Croutons</TD><TD align="left" class="gpotbl_cell">7 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup(s) (__ g); __ piece(s) (__ g) for large pieces
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Eggroll, dumpling, wonton, or potsticker wrappers</TD><TD align="left" class="gpotbl_cell">20 g</TD><TD align="left" class="gpotbl_cell">__ sheet (__ g); wrapper (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">French toast, crepes, pancakes, variety mixes</TD><TD align="left" class="gpotbl_cell">110 g prepared for French toast, crepes, and pancakes; 40 g dry mix for variety mixes</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g); __ cup(s) (__ g) for dry mix
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Grain-based bars with or without filling or coating, e.g., breakfast bars, granola bars, rice cereal bars</TD><TD align="left" class="gpotbl_cell">40 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Ice cream cones—see crackers
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pies, cobblers, fruit crisps, turnovers, other pastries</TD><TD align="left" class="gpotbl_cell">125 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces; __ fractional slice (__ g) for large discrete units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pie crust, pie shells, pastry sheets, (e.g., phyllo, puff pastry sheets)</TD><TD align="left" class="gpotbl_cell">the allowable declaration closest to an 8 square inch surface area</TD><TD align="left" class="gpotbl_cell">__ fractional slice(s) (__ g) for large discrete units; __ shells (__ g); __ fractional __ sheet(s) (__ g) for distinct pieces (e.g., Pastry sheet).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pizza crust</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ fractional slice (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Taco shells, hard</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ shell(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Waffles</TD><TD align="left" class="gpotbl_cell">85 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Beverages:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Carbonated and noncarbonated beverages, wine coolers, water</TD><TD align="left" class="gpotbl_cell">360 mL</TD><TD align="left" class="gpotbl_cell">12 fl oz (360 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Coffee or tea, flavored and sweetened</TD><TD align="left" class="gpotbl_cell">360 mL prepared</TD><TD align="left" class="gpotbl_cell">12 fl oz (360 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cereals and Other Grain Products:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Breakfast cereals (hot cereal type), hominy grits</TD><TD align="left" class="gpotbl_cell">1 cup prepared; 40 g plain dry cereal; 55 g flavored, sweetened cereal</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Breakfast cereals, ready-to-eat, weighing less than 20 g per cup, e.g., plain puffed cereal grains</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Breakfast cereals, ready-to-eat, weighing 20 g or more but less than 43 g per cup; high fiber cereals containing 28 g or more of fiber per 100 g</TD><TD align="left" class="gpotbl_cell">40 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Breakfast cereals, ready-to-eat, weighing 43 g or more per cup; biscuit types</TD><TD align="left" class="gpotbl_cell">60 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large distinct pieces (e.g., biscuit type); __ cup(s) (__ g) for all others
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Bran or wheat germ</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Flours or cornmeal</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Grains, e.g., rice, barley, plain</TD><TD align="left" class="gpotbl_cell">140 g prepared; 45 g dry</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pastas, plain</TD><TD align="left" class="gpotbl_cell">140 g prepared; 55 g dry</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); __ piece(s) (__ g) for large pieces (e.g., large shells or lasagna noodles) or 2 oz (56 g/visual unit of measure) for dry bulk products (e.g., spaghetti)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pastas, dry, ready-to-eat, e.g., fried canned chow mein noodles</TD><TD align="left" class="gpotbl_cell">25 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Starches, e.g., cornstarch, potato starch, tapioca, etc</TD><TD align="left" class="gpotbl_cell">10 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Stuffing</TD><TD align="left" class="gpotbl_cell">100 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dairy Products and Substitutes:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cheese, cottage</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cheese used primarily as ingredients, e.g., dry cottage cheese, ricotta cheese</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cheese, grated hard, e.g., Parmesan, Romano</TD><TD align="left" class="gpotbl_cell">5 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cheese, all others except those listed as separate categories—includes cream cheese and cheese spread</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces; __ tbsp(s) (__ g) for cream cheese and cheese spread; 1 oz (28 g/visual unit of measure) for bulk
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cheese sauce—see sauce category
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cream or cream substitutes, fluid</TD><TD align="left" class="gpotbl_cell">15 mL</TD><TD align="left" class="gpotbl_cell">1 tbsp (15 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cream or cream substitutes, powder</TD><TD align="left" class="gpotbl_cell">2 g</TD><TD align="left" class="gpotbl_cell">__ tsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cream, half &amp; half</TD><TD align="left" class="gpotbl_cell">30 mL</TD><TD align="left" class="gpotbl_cell">2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Eggnog</TD><TD align="left" class="gpotbl_cell">120 mL</TD><TD align="left" class="gpotbl_cell">
<fr>1/2</fr> cup (120 mL); 4 fl oz (120 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Milk, condensed, undiluted</TD><TD align="left" class="gpotbl_cell">30 mL</TD><TD align="left" class="gpotbl_cell">2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Milk, evaporated, undiluted</TD><TD align="left" class="gpotbl_cell">30 mL</TD><TD align="left" class="gpotbl_cell">2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Milk, milk-substitute beverages, milk-based drinks, e.g., instant breakfast, meal replacement, cocoa, soy beverage</TD><TD align="left" class="gpotbl_cell">240 mL</TD><TD align="left" class="gpotbl_cell">1 cup (240 mL); 8 fl oz (240 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Shakes or shake substitutes, e.g., dairy shake mixes, fruit frost mixes</TD><TD align="left" class="gpotbl_cell">240 mL</TD><TD align="left" class="gpotbl_cell">1 cup (240 mL); 8 fl oz (240 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sour cream</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Yogurt</TD><TD align="left" class="gpotbl_cell">170 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Desserts:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Ice cream, frozen yogurt, sherbet, frozen flavored and sweetened ice and pops, frozen fruit juices: all types bulk and novelties (e.g., bars, sandwiches, cones, cups)</TD><TD align="left" class="gpotbl_cell">
<fr>2/3</fr> cup—includes the volume for coatings and wafers</TD><TD align="left" class="gpotbl_cell">
<fr>2/3</fr> cup (__ g), __ piece(s) (__ g) for individually wrapped or packaged products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sundae</TD><TD align="left" class="gpotbl_cell">1 cup</TD><TD align="left" class="gpotbl_cell">1 cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Custards, gelatin, or pudding</TD><TD align="left" class="gpotbl_cell">
<fr>1/2</fr> cup prepared; amount to make 
<fr>1/2</fr> cup prepared when dry</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct unit (e.g., individually packaged products); 
<fr>1/2</fr> cup (__ g) for bulk
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dessert Toppings and Fillings:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cake frostings or icings</TD><TD align="left" class="gpotbl_cell">2 tbsp</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Other dessert toppings, e.g., fruits, syrups, spreads, marshmallow cream, nuts, dairy and non-dairy whipped toppings</TD><TD align="left" class="gpotbl_cell">2 tbsp</TD><TD align="left" class="gpotbl_cell">2 tbsp (__ g); 2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pie fillings</TD><TD align="left" class="gpotbl_cell">85 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Egg and Egg Substitutes:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Egg mixtures, e.g., egg foo young, scrambled eggs, omelets</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Eggs (all sizes) 
<sup>8</sup></TD><TD align="left" class="gpotbl_cell">50 g</TD><TD align="left" class="gpotbl_cell">1 large, medium, etc. (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Egg whites, sugared eggs, sugared egg yolks, and egg substitutes (fresh, frozen, dried)</TD><TD align="left" class="gpotbl_cell">An amount to make 1 large (50 g) egg</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); __ cup(s) (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fats and Oils:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Butter, margarine, oil, shortening</TD><TD align="left" class="gpotbl_cell">1 tbsp</TD><TD align="left" class="gpotbl_cell">1 tbsp (__ g); 1 tbsp (15 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Butter replacement, powder</TD><TD align="left" class="gpotbl_cell">2 g</TD><TD align="left" class="gpotbl_cell">__ tsp(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dressings for salads</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g); __ tbsp (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Mayonnaise, sandwich spreads, mayonnaise-type dressings</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Spray types</TD><TD align="left" class="gpotbl_cell">0.25 g</TD><TD align="left" class="gpotbl_cell">About __ seconds spray (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fish, Shellfish, Game Meats,
<sup>9</sup> and Meat or Poultry Substitutes:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Bacon substitutes, canned anchovies,
<sup>10</sup> anchovy pastes, caviar</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ tbsp(s) (__ g) for others
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dried, e.g., jerky</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Entrees with sauce, e.g., fish with cream sauce, shrimp with lobster sauce</TD><TD align="left" class="gpotbl_cell">140 g cooked</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g); 5 oz (140 g/visual unit of measure) if not measurable by cup
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Entrees without sauce, e.g., plain or fried fish and shellfish, fish and shellfish cake</TD><TD align="left" class="gpotbl_cell">85 g cooked; 110 g uncooked 
<sup>11</sup></TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g); __ oz (__ g/visual unit of measure) if not measurable by cup 
<sup>12</sup>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fish, shellfish, or game meat 
<sup>9</sup>, canned 
<sup>10</sup></TD><TD align="left" class="gpotbl_cell">85 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g); 3 oz (85 g/__ cup) for products that are difficult to measure the g weight of cup measure (e.g., tuna); 3 oz (85 g/__ pieces) for products that naturally vary in size (e.g., sardines)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Substitute for luncheon meat, meat spreads, Canadian bacon, sausages, frankfurters, and seafood</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces (e.g., slices, links); __ cup(s) (__ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Smoked or pickled fish,
<sup>10</sup> shellfish, or game meat 
<sup>9</sup>; fish or shellfish spread</TD><TD align="left" class="gpotbl_cell">55 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for distinct pieces (e.g., slices, links) or __ cup(s) (__ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Substitutes for bacon bits—see Miscellaneous
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fruits and Fruit Juices:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Candied or pickled 
<sup>10</sup></TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dehydrated fruits—see snack category
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dried</TD><TD align="left" class="gpotbl_cell">40 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces (e.g., dates, figs, prunes); __ cup(s) (__ g) for small pieces (e.g., raisins)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fruits for garnish or flavor, e.g., maraschino cherries 
<sup>10</sup></TD><TD align="left" class="gpotbl_cell">4 g</TD><TD align="left" class="gpotbl_cell">1 cherry (__ g); __ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fruit relishes, e.g., cranberry sauce, cranberry relish</TD><TD align="left" class="gpotbl_cell">70 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fruits used primarily as ingredients, avocado</TD><TD align="left" class="gpotbl_cell">50 g</TD><TD align="left" class="gpotbl_cell">See footnote 
<sup>12</sup>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fruits used primarily as ingredients, others (cranberries, lemon, lime)</TD><TD align="left" class="gpotbl_cell">50 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large fruits; __ cup(s) (__ g) for small fruits measurable by cup
<sup>12</sup>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Watermelon</TD><TD align="left" class="gpotbl_cell">280 g</TD><TD align="left" class="gpotbl_cell">See footnote 
<sup>12</sup>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All other fruits (except those listed as separate categories), fresh, canned or frozen</TD><TD align="left" class="gpotbl_cell">140 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces (e.g., strawberries, prunes, apricots, etc.); __ cup(s) (__ g) for small pieces (e.g., blueberries, raspberries, etc.) 
<sup>12</sup>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Juices, nectars, fruit drinks</TD><TD align="left" class="gpotbl_cell">240 mL</TD><TD align="left" class="gpotbl_cell">8 fl oz (240 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Juices used as ingredients, e.g., lemon juice, lime juice</TD><TD align="left" class="gpotbl_cell">5 mL</TD><TD align="left" class="gpotbl_cell">1 tsp (5 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Legumes:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Tofu,
<sup>10</sup> tempeh</TD><TD align="left" class="gpotbl_cell">85 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; 3 oz (84 g/visual unit of measure) for bulk products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Beans, plain or in sauce</TD><TD align="left" class="gpotbl_cell">130 g for beans in sauce or canned in liquid and refried beans prepared; 90 g for others prepared; 35 g dry</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Miscellaneous:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Baking powder, baking soda, pectin</TD><TD align="left" class="gpotbl_cell">0.6 g</TD><TD align="left" class="gpotbl_cell">__ tsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Baking decorations, e.g., colored sugars and sprinkles for cookies, cake decorations</TD><TD align="left" class="gpotbl_cell">1 tsp or 4 g if not measurable by teaspoon</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; 1 tsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Batter mixes, bread crumbs</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Chewing gum 
<sup>8</sup></TD><TD align="left" class="gpotbl_cell">3 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cocoa powder, carob powder, unsweetened</TD><TD align="left" class="gpotbl_cell">1 tbsp</TD><TD align="left" class="gpotbl_cell">1 tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Cooking wine</TD><TD align="left" class="gpotbl_cell">30 mL</TD><TD align="left" class="gpotbl_cell">2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dietary supplements</TD><TD align="left" class="gpotbl_cell">The maximum amount recommended, as appropriate, on the label for consumption per eating occasion or, in the absence of recommendations, 1 unit, e.g., tablet, capsule, packet, teaspoonful, etc</TD><TD align="left" class="gpotbl_cell">__ tablet(s), __ capsules(s), __ packet(s), __ tsp(s) (__ g), etc.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Meat, poultry, and fish coating mixes, dry; seasoning mixes, dry, e.g., chili seasoning mixes, pasta salad seasoning mixes</TD><TD align="left" class="gpotbl_cell">Amount to make one reference amount of final dish</TD><TD align="left" class="gpotbl_cell">__ tsp(s) (__ g); __ tbsp(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Milk, milk substitute, and fruit juice concentrates (without alcohol) (e.g., drink mixers, frozen fruit juice concentrate, sweetened cocoa powder)</TD><TD align="left" class="gpotbl_cell">Amount to make 240 mL drink (without ice)</TD><TD align="left" class="gpotbl_cell">__ fl oz (__ mL); __ tsp (<E T="03">__ </E> g); tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Drink mixes (without alcohol): All other types (e.g., flavored syrups and powdered drink mixes)</TD><TD align="left" class="gpotbl_cell">Amount to make 360 mL drink (without ice)</TD><TD align="left" class="gpotbl_cell">__ fl oz (__ mL); __ tsp (__ g); __ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Salad and potato toppers, e.g., salad crunchies, salad crispins, substitutes for bacon bits</TD><TD align="left" class="gpotbl_cell">7 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Salt, salt substitutes, seasoning salts (e.g., garlic salt)</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> tsp</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> tsp (__ g); __ piece(s) (__ g) for discrete pieces (e.g., individually packaged products)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Seasoning oils and seasoning sauces (e.g., coconut concentrate, sesame oil, almond oil, chili oil, coconut oil, walnut oil)</TD><TD align="left" class="gpotbl_cell">1 tbsp</TD><TD align="left" class="gpotbl_cell">1 tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Seasoning pastes (e.g., garlic paste, ginger paste, curry paste, chili paste, miso paste), fresh or frozen</TD><TD align="left" class="gpotbl_cell">1 tsp</TD><TD align="left" class="gpotbl_cell">1 tsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Spices, herbs (other than dietary supplements)</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> tsp or 0.5 g if not measurable by teaspoon</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> tsp (__ g); __ piece(s) (__ g) if not measurable by teaspoons (e.g., bay leaf)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Mixed Dishes:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Appetizers, hors d'oeuvres, mini mixed dishes, e.g., mini bagel pizzas, breaded mozzarella sticks, egg rolls, dumplings, potstickers, wontons, mini quesadillas, mini quiches, mini sandwiches, mini pizza rolls, potato skins</TD><TD align="left" class="gpotbl_cell">85 g, add 35 g for products with gravy or sauce topping</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Measurable with cup, e.g., casseroles, hash, macaroni and cheese, pot pies, spaghetti with sauce, stews, etc</TD><TD align="left" class="gpotbl_cell">1 cup</TD><TD align="left" class="gpotbl_cell">1 cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Not measurable with cup, e.g., burritos, enchiladas, pizza, pizza rolls, quiche, all types of sandwiches</TD><TD align="left" class="gpotbl_cell">140 g, add 55 g for products with gravy or sauce topping, e.g., enchilada with cheese sauce, crepe with white sauce 
<sup>13</sup></TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ fractional slice (__ g) for large discrete units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Nuts and Seeds:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Nuts, seeds and mixtures, all types: Sliced, chopped, slivered, and whole</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces (e.g., unshelled nuts); __ tbsp(s) (__ g); __ cup(s) (__ g) for small pieces (e.g., peanuts, sunflower seeds)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Nut and seed butters, pastes, or creams</TD><TD align="left" class="gpotbl_cell">2 tbsp</TD><TD align="left" class="gpotbl_cell">2 tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Coconut, nut and seed flours</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ tbsp(s) (__ g); __ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potatoes and Sweet Potatoes/Yams:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">French fries, hash browns, skins, or pancakes</TD><TD align="left" class="gpotbl_cell">70 g prepared; 85 g for frozen unprepared French fries</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large distinct pieces (e.g., patties, skins); 2.5 oz (70 g/__ pieces) for prepared fries; 3 oz (84 g/__ pieces) for unprepared fries
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Mashed, candied, stuffed or with sauce</TD><TD align="left" class="gpotbl_cell">140 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces (e.g., stuffed potato); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Plain, fresh, canned, or frozen</TD><TD align="left" class="gpotbl_cell">110 g for fresh or frozen; 125 g for vacuum packed; 160 g for canned in liquid</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g) for sliced or chopped products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Salads:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Gelatin salad</TD><TD align="left" class="gpotbl_cell">120 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pasta or potato salad</TD><TD align="left" class="gpotbl_cell">140 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All other salads, e.g., egg, fish, shellfish, bean, fruit, or vegetable salads</TD><TD align="left" class="gpotbl_cell">100 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sauces, Dips, Gravies, and Condiments:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Barbecue sauce, hollandaise sauce, tartar sauce, tomato chili sauce, other sauces for dipping (e.g., mustard sauce, sweet and sour sauce), all dips (e.g., bean dips, dairy-based dips, salsa)</TD><TD align="left" class="gpotbl_cell">2 tbsp</TD><TD align="left" class="gpotbl_cell">2 tbsp (__ g); 2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Major main entree sauces, e.g., spaghetti sauce</TD><TD align="left" class="gpotbl_cell">125 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g); __ cup (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Minor main entree sauces (e.g., pizza sauce, pesto sauce, Alfredo sauce), other sauces used as toppings (e.g., gravy, white sauce, cheese sauce), cocktail sauce</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> cup</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> cup (__ g); 
<fr>1/4</fr> cup (60 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Major condiments, e.g., catsup, steak sauce, soy sauce, vinegar, teriyaki sauce, marinades</TD><TD align="left" class="gpotbl_cell">1 tbsp</TD><TD align="left" class="gpotbl_cell">1 tbsp (__ g); 1 tbsp (15 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Minor condiments, e.g., horseradish, hot sauces, mustards, Worcestershire sauce</TD><TD align="left" class="gpotbl_cell">1 tsp</TD><TD align="left" class="gpotbl_cell">1 tsp (__ g); 1 tsp (5 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Snacks:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All varieties, chips, pretzels, popcorn, extruded snacks, fruit and vegetable-based snacks (e.g., fruit chips), grain-based snack mixes</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g) for small pieces (e.g., popcorn); __ piece(s) (__ g) for large pieces (e.g., large pretzels; pressed dried fruit sheet); 1 oz (28g/visual unit of measure) for bulk products (e.g., potato chips)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Soups:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All varieties</TD><TD align="left" class="gpotbl_cell">245 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g); __ cup (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dry soup mixes, bouillon</TD><TD align="left" class="gpotbl_cell">Amount to make 245 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g); __ cup (__ mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sugars and Sweets:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Baking candies (e.g., chips)</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces; __ tbsp(s) (__ g) for small pieces; 
<fr>1/2</fr> oz (14 g/visual unit of measure) for bulk products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">After-dinner confectioneries</TD><TD align="left" class="gpotbl_cell">10 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Hard candies, breath mints 
<sup>8</sup></TD><TD align="left" class="gpotbl_cell">2 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Hard candies, roll-type, mini-size in dispenser packages</TD><TD align="left" class="gpotbl_cell">5 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Hard candies, others; powdered candies, liquid candies</TD><TD align="left" class="gpotbl_cell">15 mL for liquid candies; 15 g for all others</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces; __ tbsp(s) (__ g) for “mini-size” candies measurable by tablespoon; __ straw(s) (__ g) for powdered candies; __ wax bottle(s) (__ mL) for liquid candies; 
<fr>1/2</fr> oz (14 g/visual unit of measure) for bulk products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All other candies</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g); 1 oz (30 g/visual unit of measure) for bulk products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Confectioner's sugar</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Honey, jams, jellies, fruit butter, molasses, fruit pastes, fruit chutneys</TD><TD align="left" class="gpotbl_cell">1 tbsp</TD><TD align="left" class="gpotbl_cell">1 tbsp (__ g); 1 tbsp (15 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Marshmallows</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ cup(s) (__ g) for small pieces; __ piece(s) (__ g) for large pieces
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sugar</TD><TD align="left" class="gpotbl_cell">8 g</TD><TD align="left" class="gpotbl_cell">__ tsp (__ g); __ piece(s) (__ g) for discrete pieces (e.g., sugar cubes, individually packaged products)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sugar substitutes</TD><TD align="left" class="gpotbl_cell">An amount equivalent to one reference amount for sugar in sweetness</TD><TD align="left" class="gpotbl_cell">__ tsp(s) (__ g) for solids; __ drop(s) (__ g) for liquid; __ piece(s) (__ g) (e.g., individually packaged products)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Syrups</TD><TD align="left" class="gpotbl_cell">30 mL for all syrups</TD><TD align="left" class="gpotbl_cell">2 tbsp (30 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vegetables:
</TD><TD align="left" class="gpotbl_cell"/><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dried vegetables, dried tomatoes, sun-dried tomatoes, dried mushrooms, dried seaweed</TD><TD align="left" class="gpotbl_cell">5 g, add 5 g for products packaged in oil</TD><TD align="left" class="gpotbl_cell">__ piece(s); 
<fr>1/3</fr> cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Dried seaweed sheets</TD><TD align="left" class="gpotbl_cell">3 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g); __ cup(s) (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Vegetables primarily used for garnish or flavor (e.g., pimento,
<sup>10</sup> parsley, fresh or dried)</TD><TD align="left" class="gpotbl_cell">4 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g); __ tbsp(s) (__ g) for chopped products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Fresh or canned chili peppers, jalapeno peppers, other hot peppers, green onion</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) 
<sup>12</sup>; __ tbsp(s) (__ g); __ cup(s) (__ g) for sliced or chopped products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All other vegetables without sauce: Fresh, canned, or frozen</TD><TD align="left" class="gpotbl_cell">85 g for fresh or frozen; 95 g for vacuum packed; 130 g for canned in liquid, cream-style corn, canned or stewed tomatoes, pumpkin, or winter squash</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces (e.g., Brussels sprouts); __ cup(s) (__ g) for small pieces (e.g., cut corn, green peas); 3 oz (84 g/visual unit of measure) if not measurable by cup
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">All other vegetables with sauce: Fresh, canned, or frozen</TD><TD align="left" class="gpotbl_cell">110 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g) for large pieces (e.g., Brussels sprouts); __ cup(s) (__ g) for small pieces (e.g., cut corn, green peas); 4 oz (112 g/visual unit of measure) if not measurable by cup
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Vegetable juice</TD><TD align="left" class="gpotbl_cell">240 mL</TD><TD align="left" class="gpotbl_cell">8 fl oz (240 mL)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Olives 
<sup>10</sup></TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ piece(s) (__ g); __ tbsp(s) (__ g) for sliced products
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pickles and pickled vegetables, all types 
<sup>10</sup></TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">1 oz (28 g/visual unit of measure)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Pickle relishes</TD><TD align="left" class="gpotbl_cell">15 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Sprouts, all types: Fresh or canned</TD><TD align="left" class="gpotbl_cell">1/4 cup</TD><TD align="left" class="gpotbl_cell">
<fr>1/4</fr> cup (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Vegetable pastes, e.g., tomato paste</TD><TD align="left" class="gpotbl_cell">30 g</TD><TD align="left" class="gpotbl_cell">__ tbsp (__ g)
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row" style="padding-left: 4em">Vegetable sauces or purees, e.g., tomato sauce, tomato puree</TD><TD align="left" class="gpotbl_cell">60 g</TD><TD align="left" class="gpotbl_cell">__ cup (__ g); __ cup (__ mL)
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> These values represent the amount (edible portion) of food customarily consumed per eating occasion and were primarily derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the U.S. Department of Agriculture and updated with data from the National Health and Nutrition Examination Survey, 2003-2004, 2005-2006 and 2007-2008 conducted by the Centers for Diseases Control and Prevention, in the Department of Health and Human Services.
</P><P class="gpotbl_note">
<sup>2</sup> Unless otherwise noted in the Reference Amount column, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the product (<E T="03">e.g.,</E> heat and serve, brown and serve). If not listed separately, the reference amount for the unprepared form (<E T="03">e.g.,</E> dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the amount required to make the reference amount of the prepared form. Prepared means prepared for consumption (<E T="03">e.g.,</E> cooked).
</P><P class="gpotbl_note">
<sup>3</sup> Manufacturers are required to convert the reference amount to the label serving size in a household measure most appropriate to their specific product using the procedures in 21 CFR 101.9(b).
</P><P class="gpotbl_note">
<sup>4</sup> The label statements are meant to provide examples of serving size statements that may be used on the label, but the specific wording may be changed as appropriate for individual products. The term “piece” is used as a generic description of a discrete unit. Manufacturers should use the description of a unit that is most appropriate for the specific product (<E T="03">e.g.,</E> sandwich for sandwiches, cookie for cookies, and bar for ice cream bars). The guidance provided is for the label statement of products in ready-to-serve or almost ready-to-serve form. The guidance does not apply to the products which require further preparation for consumption (<E T="03">e.g.,</E> dry mixes, concentrates) unless specifically stated in the product category, reference amount, or label statement column that it is for these forms of the product. For products that require further preparation, manufacturers must determine the label statement following the rules in § 101.9(b) using the reference amount determined according to § 101.12(c).
</P><P class="gpotbl_note">
<sup>5</sup> Includes cakes that weigh 10 g or more per cubic inch. The serving size for fruitcake is 1 
<fr>1/2</fr> ounces.
</P><P class="gpotbl_note">
<sup>6</sup> Includes cakes that weigh 4 g or more per cubic inch but less than 10 g per cubic inch.
</P><P class="gpotbl_note">
<sup>7</sup> Includes cakes that weigh less than 4 g per cubic inch.
</P><P class="gpotbl_note">
<sup>8</sup> Label serving size for ice cream cones, eggs, and breath mints of all sizes will be 1 unit. Label serving size of all chewing gums that weigh more than the reference amount that can reasonably be consumed at a single-eating occasion will be 1 unit.
</P><P class="gpotbl_note">
<sup>9</sup> Animal products not covered under the Federal Meat Inspection Act or the Poultry Products Inspection Act, such as flesh products from deer, bison, rabbit, quail, wild turkey, geese, ostrich, etc.
</P><P class="gpotbl_note">
<sup>10</sup> If packed or canned in liquid, the reference amount is for the drained solids, except for products in which both the solids and liquids are customarily consumed (<E T="03">e.g.,</E> canned chopped clam in juice).
</P><P class="gpotbl_note">
<sup>11</sup> The reference amount for the uncooked form does not apply to raw fish in § 101.45 or to single-ingredient products that consist of fish or game meat as provided for in § 101.9(j)(11).
</P><P class="gpotbl_note">
<sup>12</sup> For raw fruit, vegetables, and fish, manufacturers should follow the label statement for the serving size specified in Appendices C and D to part 101 (21 CFR part 101) Code of Federal Regulations.
</P><P class="gpotbl_note">
<sup>13</sup> Pizza sauce is part of the pizza and is not considered to be sauce topping.</P></DIV></DIV>
<P>(c) If a product requires further preparation, <I>e.g.,</I> cooking or the addition of water or other ingredients, and if paragraph (b) of this section provides a reference amount for the product in the prepared form, but not the unprepared form, then the reference amount for the unprepared product must be the amount of the unprepared product required to make the reference amount for the prepared product as established in paragraph (b) of this section.
</P>
<P>(d) The reference amount for an imitation or substitute food or altered food, such as a “low calorie” version, shall be the same as for the food for which it is offered as a substitute.
</P>
<P>(e) If a food is modified by incorporating air (aerated), and thereby the density of the food is lowered by 25 percent or more in weight than that of an appropriate reference regular food as described in § 101.13(j)(1)(ii)(A), and the reference amount of the regular food is in grams, the manufacturer may determine the reference amount of the aerated food by adjusting for the difference in density of the aerated food relative to the density of the appropriate reference food provided that the manufacturer will show FDA detailed protocol and records of all data that were used to determine the density-adjusted reference amount for the aerated food. The reference amount for the aerated food shall be rounded to the nearest 5-g increment. Such products shall bear a descriptive term indicating that extra air has been incorporated (e.g., whipped, aerated). The density-adjusted reference amounts described in paragraph (b) of this section may not be used for cakes except for cheese cake. The differences in the densities of different types of cakes having different degrees of air incorporation have already been taken into consideration in determining the reference amounts for cakes in § 101.12(b). In determining the difference in density of the aerated and the regular food, the manufacturer shall adhere to the following:
</P>
<P>(1) The regular and the aerated product must be the same in size, shape, and volume. To compare the densities of products having nonsmooth surfaces (e.g., waffles), manufacturers shall use a device or method that ensures that the volumes of the regular and the aerated products are the same.
</P>
<P>(2) Sample selections for the density measurements shall be done in accordance with the provisions in § 101.9(g).
</P>
<P>(3) Density measurements of the regular and the aerated products shall be conducted by the same trained operator using the same methodology (e.g., the same equipment, procedures, and techniques) under the same conditions.
</P>
<P>(4) Density measurements shall be replicated a sufficient number of times to ensure that the average of the measurements is representative of the true differences in the densities of the regular and the “aerated” products.
</P>
<P>(f) For products that have no reference amount listed in paragraph (b) of this section for the unprepared or the prepared form of the product and that consist of two or more foods packaged and presented to be consumed together (e.g., peanut butter and jelly, cracker and cheese pack, pancakes and syrup, cake and frosting), the reference amount for the combined product shall be determined using the following rules:
</P>
<P>(1) The reference amount for the combined product must be the reference amount, as established in paragraph (b) of this section, for the ingredient that is represented as the main ingredient (<I>e.g.,</I> peanut butter, pancakes, cake) plus proportioned amounts of all minor ingredients.
</P>
<P>(2) If the reference amounts are in compatible units, the weights or volumes must be summed (<I>e.g.,</I> the reference amount for equal volumes of peanut butter and jelly for which peanut butter is represented as the main ingredient would be 4 tablespoons (tbsp) (2 tbsp peanut butter plus 2 tbsp jelly)). If the reference amounts are in incompatible units, all amounts must be converted to weights and summed, <I>e.g.,</I> the reference amount for pancakes and syrup would be 110 g (the reference amount for pancakes) plus the weight of the proportioned amount of syrup.
</P>
<P>(g) The reference amounts set forth in paragraphs (b) through (f) of this section shall be used in determining whether a product meets the criteria for nutrient content claims, such as “low calorie,” and for health claims. If the serving size declared on the product label differs from the reference amount, and the product meets the criteria for the claim only on the basis of the reference amount, the claim shall be followed by a statement that sets forth the basis on which the claim is made. That statement shall include the reference amount as it appears in paragraph (b) of this section followed, in parenthesis, by the amount in common household measure if the reference amount is expressed in measures other than common household measures (e.g., for a beverage, “Very low sodium, 35 mg or less per 240 mL (8 fl oz)”).
</P>
<P>(h) The Commissioner of Food and Drugs, either on his or her own initiative or in response to a petition submitted pursuant to part 10 of this chapter, may issue a proposal to establish or amend a reference amount in paragraph (b) of this section. A petition to establish or amend a reference amount shall include:
</P>
<P>(1) Objective of the petition;
</P>
<P>(2) A description of the product;
</P>
<P>(3) A complete sample product label including nutrition label, using the format established by regulation;
</P>
<P>(4) A description of the form (e.g., dry mix, frozen dough) in which the product will be marketed;
</P>
<P>(5) The intended dietary uses of the product with the major use identified (e.g., milk as a beverage and chips as a snack);
</P>
<P>(6) If the intended use is primarily as an ingredient in other foods, list of foods or food categories in which the product will be used as an ingredient with information on the prioritization of the use;
</P>
<P>(7) The population group for which the product will be offered for use (e.g., infants, children under 4 years of age);
</P>
<P>(8) The names of the most closely related products (or in the case of foods for special dietary use and imitation or substitute foods, the names of the products for which they are offered as substitutes);
</P>
<P>(9) The suggested reference amount (the amount of edible portion of food as consumed, excluding bone, seed, shell, or other inedible components) for the population group for which the product is intended with full description of the methodology and procedures that were used to determine the suggested reference amount. In determining the reference amount, general principles and factors in paragraph (a) of this section should be followed.
</P>
<P>(10) The suggested reference amount shall be expressed in metric units. Reference amounts for fluids shall be expressed in milliliters. Reference amounts for other foods shall be expressed in grams except when common household units such as cups, tablespoons, and teaspoons, are more appropriate or are more likely to promote uniformity in serving sizes declared on product labels. For example, common household measures would be more appropriate if products within the same category differ substantially in density, such as frozen desserts.
</P>
<P>(i) In expressing the reference amounts in milliliters, the following rules shall be followed:
</P>
<P>(A) For volumes greater than 30 milliliters (mL), the volume shall be expressed in multiples of 30 mL.
</P>
<P>(B) For volumes less than 30 mL, the volume shall be expressed in milliliters equivalent to a whole number of teaspoons or 1 tbsp, i.e., 5, 10, or 15 mL.
</P>
<P>(ii) In expressing the reference amounts in grams, the following general rules shall be followed:
</P>
<P>(A) For quantities greater than 10 g, the quantity shall be expressed in the nearest 5-g increment.
</P>
<P>(B) For quantities less than 10 g, exact gram weights shall be used.
</P>
<P>(11) A petition to create a new subcategory of food with its own reference amount shall include the following additional information:
</P>
<P>(i) Data that demonstrate that the new subcategory of food will be consumed in amounts that differ enough from the reference amount for the parent category to warrant a separate reference amount. Data must include sample size; and the mean, standard deviation, median, and modal consumed amount per eating occasion for the petitioned product and for other products in the category, excluding the petitioned product. All data must be derived from the same survey data.
</P>
<P>(ii) Documentation supporting the difference in dietary usage and product characteristics that affect the consumption size that distinguishes the petitioned product from the rest of the products in the category.
</P>
<P>(12) A claim for categorical exclusion under § 25.30 or § 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter, and
</P>
<P>(13) In conducting research to collect or process food consumption data in support of the petition, the following general guidelines should be followed.
</P>
<P>(i) Sampled population selected should be representative of the demographic and socioeconomic characteristics of the target population group for which the food is intended.
</P>
<P>(ii) Sample size (i.e., number of eaters) should be large enough to give reliable estimates for customarily consumed amounts.
</P>
<P>(iii) The study protocol should identify potential biases and describe how potential biases are controlled for or, if not possible to control, how they affect interpretation of results.
</P>
<P>(iv) The methodology used to collect or process data should be fully documented and should include: study design, sampling procedures, materials used (e.g., questionnaire, and interviewer's manual), procedures used to collect or process data, methods or procedures used to control for unbiased estimates, and procedures used to correct for nonresponse.
</P>
<P>(14) A statement concerning the feasibility of convening associations, corporations, consumers, and other interested parties to engage in negotiated rulemaking to develop a proposed rule consistent with the Negotiated Rulemaking Act (5 U.S.C. 561).
</P>
<CITA TYPE="N">[58 FR 44051, Aug. 18, 1993; 58 FR 60109, Nov. 15, 1993, as amended at 59 FR 371, Jan. 4, 1994; 59 FR 24039, May 10, 1994; 62 FR 40598, July 29, 1997; 62 FR 49848, Sept. 23, 1997; 63 FR 14818, Mar. 27, 1998; 64 FR 12890, Mar. 16, 1999; 66 FR 56035, Nov. 6, 2001; 81 FR 34041, May 27, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 101.13" NODE="21:2.0.1.1.2.1.1.12" TYPE="SECTION">
<HEAD>§ 101.13   Nutrient content claims—general principles.</HEAD>
<P>(a) This section and the regulations in subpart D of this part apply to foods that are intended for human consumption and that are offered for sale, including conventional foods and dietary supplements.
</P>
<P>(b) A claim that expressly or implicitly characterizes the level of a nutrient of the type required to be in nutrition labeling under § 101.9 or under § 101.36 (that is, a nutrient content claim) may not be made on the label or in labeling of foods unless the claim is made in accordance with this regulation and with the applicable regulations in subpart D of this part or in part 105 or part 107 of this chapter.
</P>
<P>(1) An expressed nutrient content claim is any direct statement about the level (or range) of a nutrient in the food, e.g., “low sodium” or “contains 100 calories.”
</P>
<P>(2) An implied nutrient content claim is any claim that:
</P>
<P>(i) Describes the food or an ingredient therein in a manner that suggests that a nutrient is absent or present in a certain amount (e.g., “high in oat bran”); or
</P>
<P>(ii) Suggests that a food, because of its nutrient content, may be useful in maintaining healthy dietary practices, where there is also implied or explicit information about the nutrition content of the food (<I>e.g.,</I> “healthy”).
</P>
<P>(3) Except for claims regarding vitamins and minerals described in paragraph (q)(3) of this section, no nutrient content claims may be made on food intended specifically for use by infants and children less than 2 years of age unless the claim is specifically provided for in parts 101, 105, or 107 of this chapter.
</P>
<P>(4) Reasonable variations in the spelling of the terms defined in part 101 and their synonyms are permitted provided these variations are not misleading (e.g., “hi” or “lo”).
</P>
<P>(5) For dietary supplements, claims for calories, fat, saturated fat, and cholesterol may not be made on products that meet the criteria in § 101.60(b)(1) or (b)(2) for “calorie free” or “low calorie” claims, except, in the case of calorie claims, when an equivalent amount of a similar dietary supplement (e.g., another protein supplement) that the labeled food resembles and for which it substitutes, normally exceeds the definition for “low calorie” in § 101.60(b)(2).
</P>
<P>(c) Information that is required or permitted by § 101.9 or § 101.36, as applicable, to be declared in nutrition labeling, and that appears as part of the nutrition label, is not a nutrient content claim and is not subject to the requirements of this section. If such information is declared elsewhere on the label or in labeling, it is a nutrient content claim and is subject to the requirements for nutrient content claims.
</P>
<P>(d) A “substitute” food is one that may be used interchangeably with another food that it resembles, i.e., that it is organoleptically, physically, and functionally (including shelf life) similar to, and that it is not nutritionally inferior to unless it is labeled as an “imitation.”
</P>
<P>(1) If there is a difference in performance characteristics that materially limits the use of the food, the food may still be considered a substitute if the label includes a disclaimer adjacent to the most prominent claim as defined in paragraph (j)(2)(iii) of this section, informing the consumer of such difference (e.g., “not recommended for frying”).
</P>
<P>(2) This disclaimer shall be in easily legible print or type and in a size no less than that required by § 101.7(i) for the net quantity of contents statement, except where the size of the claim is less than two times the required size of the net quantity of contents statement, in which case the disclaimer shall be no less than one-half the size of the claim but no smaller than one-sixteenth of an inch, unless the package complies with § 101.2(c)(5), in which case the disclaimer may be in type of not less than one thirty-second of an inch.
</P>
<P>(e)(1) Because the use of a “free” or “low” claim before the name of a food implies that the food differs from other foods of the same type by virtue of its having a lower amount of the nutrient, only foods that have been specially processed, altered, formulated, or reformulated so as to lower the amount of the nutrient in the food, remove the nutrient from the food, or not include the nutrient in the food, may bear such a claim (e.g., “low sodium potato chips”).
</P>
<P>(2) Any claim for the absence of a nutrient in a food, or that a food is low in a nutrient when the food has not been specially processed, altered, formulated, or reformulated to qualify for that claim shall indicate that the food inherently meets the criteria and shall clearly refer to all foods of that type and not merely to the particular brand to which the labeling attaches (e.g., “corn oil, a sodium-free food”).
</P>
<P>(f) A nutrient content claim shall be in type size no larger than two times the statement of identity and shall not be unduly prominent in type style compared to the statement of identity.
</P>
<P>(g) [Reserved]
</P>
<P>(h)(1) If a food, except a meal product as defined in § 101.13(l), a main dish product as defined in § 101.13(m), or food intended specifically for use by infants and children less than 2 years of age, contains more than 13.0 g of fat, 4.0 g of saturated fat, 60 milligrams (mg) of cholesterol, or 480 mg of sodium per reference amount customarily consumed, per labeled serving, or, for a food with a reference amount customarily consumed of 30 g or less or 2 tablespoons or less, per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50 g criterion refers to the “as prepared” form), then that food must bear a statement disclosing that the nutrient exceeding the specified level is present in the food as follows: “See nutrition information for ____ content” with the blank filled in with the identity of the nutrient exceeding the specified level, e.g., “See nutrition information for fat content.”
</P>
<P>(2) If a food is a meal product as defined in § 101.13(l), and contains more than 26 g of fat, 8.0 g of saturated fat, 120 mg of cholesterol, or 960 mg of sodium per labeled serving, then that food must disclose, in accordance with the requirements as provided in paragraph (h)(1) of this section, that the nutrient exceeding the specified level is present in the food.
</P>
<P>(3) If a food is a main dish product as defined in § 101.13(m), and contains more than 19.5 g of fat, 6.0 g of saturated fat, 90 mg of cholesterol, or 720 mg of sodium per labeled serving, then that food must disclose, in accordance with the requirements as provided in paragraph (h)(1) of this section, that the nutrient exceeding the specified level is present in the food.
</P>
<P>(4)(i) The disclosure statement “See nutrition information for ____ content” shall be in easily legible boldface print or type, in distinct contrast to other printed or graphic matter, and in a size no less than that required by § 101.7(i) for the net quantity of contents statement, except where the size of the claim is less than two times the required size of the net quantity of contents statement, in which case the disclosure statement shall be no less than one-half the size of the claim but no smaller than one-sixteenth of an inch, unless the package complies with § 101.2(c)(2), in which case the disclosure statement may be in type of not less than one thirty-second of an inch.
</P>
<P>(ii) The disclosure statement shall be immediately adjacent to the nutrient content claim and may have no intervening material other than, if applicable, other information in the statement of identity or any other information that is required to be presented with the claim under this section (e.g., see paragraph (j)(2) of this section) or under a regulation in subpart D of this part (e.g., see §§ 101.54 and 101.62). If the nutrient content claim appears on more than one panel of the label, the disclosure statement shall be adjacent to the claim on each panel except for the panel that bears the nutrition information where it may be omitted.
</P>
<P>(iii) If a single panel of a food label or labeling contains multiple nutrient content claims or a single claim repeated several times, a single disclosure statement may be made. The statement shall be adjacent to the claim that is printed in the largest type on that panel.
</P>
<P>(i) Except as provided in § 101.9 or § 101.36, as applicable, or in paragraph (q)(3) of this section, the label or labeling of a product may contain a statement about the amount or percentage of a nutrient if:
</P>
<P>(1) The use of the statement on the food implicitly characterizes the level of the nutrient in the food and is consistent with a definition for a claim, as provided in subpart D of this part, for the nutrient that the label addresses. Such a claim might be, “less than 3 g of fat per serving;”
</P>
<P>(2) The use of the statement on the food implicitly characterizes the level of the nutrient in the food and is not consistent with such a definition, but the label carries a disclaimer adjacent to the statement that the food is not “low” in or a “good source” of the nutrient, such as “only 200 mg sodium per serving, not a low sodium food.” The disclaimer must be in easily legible print or type and in a size no less than that required by § 101.7(i) for the net quantity of contents statement except where the size of the claim is less than two times the required size of the net quantity of contents statement, in which case the disclaimer shall be no less than one-half the size of the claim but no smaller than one-sixteenth of an inch unless the package complies with § 101.2(c)(5), in which case the disclaimer may be in type of not less than one thirty-second of an inch, or
</P>
<P>(3) The statement does not in any way implicitly characterize the level of the nutrient in the food and it is not false or misleading in any respect (e.g., “100 calories” or “5 grams of fat”), in which case no disclaimer is required.
</P>
<P>(4) “Percent fat free” claims are not authorized by this paragraph. Such claims shall comply with § 101.62(b)(6).
</P>
<P>(j) A food may bear a statement that compares the level of a nutrient in the food with the level of a nutrient in a reference food. These statements shall be known as “relative claims” and include “light,” “reduced,” “less” (or “fewer”), and “more” claims.
</P>
<P>(1) To bear a relative claim about the level of a nutrient, the amount of that nutrient in the food must be compared to an amount of nutrient in an appropriate reference food as specified below.
</P>
<P>(i)(A) For “less” (or “fewer”) and “more” claims, the reference food may be a dissimilar food within a product category that can generally be substituted for one another in the diet (e.g., potato chips as reference for pretzels, orange juice as a reference for vitamin C tablets) or a similar food (e.g., potato chips as reference for potato chips, one brand of multivitamin as reference for another brand of multivitamin).
</P>
<P>(B) For “light,” “reduced,” “added,” “extra,” “plus,” “fortified,” and “enriched” claims, the reference food shall be a similar food (e.g., potato chips as a reference for potato chips, one brand of multivitamin for another brand of multivitamin), and 
</P>
<P>(ii)(A) For “light” claims, the reference food shall be representative of the type of food that includes the product that bears the claim. The nutrient value for the reference food shall be representative of a broad base of foods of that type; e.g., a value in a representative, valid data base; an average value determined from the top three national (or regional) brands, a market basket norm; or, where its nutrient value is representative of the food type, a market leader. Firms using such a reference nutrient value as a basis for a claim, are required to provide specific information upon which the nutrient value was derived, on request, to consumers and appropriate regulatory officials.
</P>
<P>(B) For relative claims other than “light,” including “less” and “more” claims, the reference food may be the same as that provided for “light” in paragraph (j)(1)(ii)(A) of this section, or it may be the manufacturer's regular product, or that of another manufacturer, that has been offered for sale to the public on a regular basis for a substantial period of time in the same geographic area by the same business entity or by one entitled to use its trade name. The nutrient values used to determine the claim when comparing a single manufacturer's product to the labeled product shall be either the values declared in nutrition labeling or the actual nutrient values, provided that the resulting label is internally consistent to (i.e., that the values stated in the nutrition information, the nutrient values in the accompanying information and the declaration of the percentage of nutrient by which the food has been modified are consistent and will not cause consumer confusion when compared), and that the actual modification is at least equal to the percentage specified in the definition of the claim.
</P>
<P>(2) For foods bearing relative claims:
</P>
<P>(i) The label or labeling must state the identity of the reference food and the percentage (or fraction) of the amount of the nutrient in the reference food by which the nutrient in the labeled food differs (e.g., “50 percent less fat than (reference food)” or “1/3 fewer calories than (reference food)”),
</P>
<P>(ii) This information shall be immediately adjacent to the most prominent claim. The type size shall be in accordance with paragraph (h)(4)(i) of this section.
</P>
<P>(iii) The determination of which use of the claim is in the most prominent location on the label or labeling will be made based on the following factors, considered in order:
</P>
<P>(A) A claim on the principal display panel adjacent to the statement of identity;
</P>
<P>(B) A claim elsewhere on the principal display panel;
</P>
<P>(C) A claim on the information panel; or
</P>
<P>(D) A claim elsewhere on the label or labeling.
</P>
<P>(iv) The label or labeling must also bear:
</P>
<P>(A) Clear and concise quantitative information comparing the amount of the subject nutrient in the product per labeled serving with that in the reference food; and
</P>
<P>(B) This statement shall appear adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(3) A relative claim for decreased levels of a nutrient may not be made on the label or in labeling of a food if the nutrient content of the reference food meets the requirement for a “low” claim for that nutrient (e.g., 3 g fat or less).
</P>
<P>(k) The term “modified” may be used in the statement of identity of a food that bears a relative claim that complies with the requirements of this part, followed immediately by the name of the nutrient whose content has been altered (e.g., “Modified fat cheesecake”). This statement of identity must be immediately followed by the comparative statement such as “Contains 35 percent less fat than ______.” The label or labeling must also bear the information required by paragraph (j)(2) of this section in the manner prescribed.
</P>
<P>(l) For purposes of making a claim, a “meal product shall be defined as a food that:
</P>
<P>(1) Makes a major contribution to the total diet by:
</P>
<P>(i) Weighing at least 10 ounces (oz) per labeled serving; and
</P>
<P>(ii) Containing not less than three 40-g portions of food, or combinations of foods, from two or more of the following four food groups, except as noted in paragraph (l)(1)(ii)(E) of this section.
</P>
<P>(A) Bread, cereal, rice, and pasta group;
</P>
<P>(B) Fruits and vegetables group;
</P>
<P>(C) Milk, yogurt, and cheese group;
</P>
<P>(D) Meat, poultry, fish, dry beans, eggs, and nuts group; except that;
</P>
<P>(E) These foods shall not be sauces (except for foods in the above four food groups that are in the sauces), gravies, condiments, relishes, pickles, olives, jams, jellies, syrups, breadings or garnishes; and
</P>
<P>(2) Is represented as, or is in a form commonly understood to be, a breakfast, lunch, dinner, or meal. Such representations may be made either by statements, photographs, or vignettes.
</P>
<P>(m) For purposes of making a claim, a “main dish product” shall be defined as a food that:
</P>
<P>(1) Makes a major contribution to a meal by
</P>
<P>(i) Weighing at least 6 oz per labeled serving; and
</P>
<P>(ii) Containing not less than 40 g of food, or combinations of foods, from each of at least two of the following four food groups, except as noted in paragraph (m)(1)(ii)(E) of this section.
</P>
<P>(A) Bread, cereal, rice, and pasta group;
</P>
<P>(B) Fruits and vegetables group;
</P>
<P>(C) Milk, yogurt, and cheese group;
</P>
<P>(D) Meat, poultry, fish, dry beans, eggs, and nuts groups; except that:
</P>
<P>(E) These foods shall not be sauces (except for foods in the above four food groups that are in the sauces) gravies, condiments, relishes, pickles, olives, jams, jellies, syrups, breadings, or garnishes; and
</P>
<P>(2) Is represented as, or is in a form commonly understood to be, a main dish (e.g., not a beverage or a dessert). Such representations may be made either by statements, photographs, or vignettes.
</P>
<P>(n) Nutrition labeling in accordance with § 101.9, § 101.10, or § 101.36, as applicable, shall be provided for any food for which a nutrient content claim is made.
</P>
<P>(o) Except as provided in § 101.10, compliance with requirements for nutrient content claims in this section and in the regulations in subpart D of this part, will be determined using the analytical methodology prescribed for determining compliance with nutrition labeling in § 101.9.
</P>
<P>(p)(1) Unless otherwise specified, the reference amount customarily consumed set forth in § 101.12(b) through (f) shall be used in determining whether a product meets the criteria for a nutrient content claim. If the serving size declared on the product label differs from the reference amount customarily consumed, and the amount of the nutrient contained in the labeled serving does not meet the maximum or minimum amount criterion in the definition for the descriptor for that nutrient, the claim shall be followed by the criteria for the claim as required by § 101.12(g) (e.g., “very low sodium, 35 mg or less per 240 milliliters (8 fl oz.)”).
</P>
<P>(2) The criteria for the claim shall be immediately adjacent to the most prominent claim in easily legible print or type and in a size in accordance with paragraph (h)(4)(i) of this section.
</P>
<P>(q) The following exemptions apply:
</P>
<P>(1) Nutrient content claims that have not been defined by regulation and that are contained in the brand name of a specific food product that was the brand name in use on such food before October 25, 1989, may continue to be used as part of that brand name for such product, provided that they are not false or misleading under section 403(a) of the Federal Food, Drug, and Cosmetic Act (the act). However, foods bearing such claims must comply with section 403(f), (g), and (h) of the act;
</P>
<P>(2) A soft drink that used the term <I>diet</I> as part of its brand name before October 25, 1989, and whose use of that term was in compliance with § 105.66 of this chapter as that regulation appeared in the Code of Federal Regulations on that date, may continue to use that term as part of its brand name, provided that its use of the term is not false or misleading under section 403(a) of the act. Such claims are exempt from the requirements of section 403(r)(2) of the act (e.g., the disclosure statement also required by § 101.13(h)). Soft drinks marketed after October 25, 1989, may use the term “diet” provided they are in compliance with the current § 105.66 of this chapter and the requirements of § 101.13.
</P>
<P>(3)(i) A statement that describes the percentage of a vitamin or mineral in the food, including foods intended specifically for use by infants and children less than 2 years of age, in relation to a Reference Daily Intake (RDI) as defined in § 101.9 may be made on the label or in labeling of a food without a regulation authorizing such a claim for a specific vitamin or mineral unless such claim is expressly prohibited by regulation under section 403(r)(2)(A)(vi) of the act.
</P>
<P>(ii) Percentage claims for dietary supplements. Under section 403(r)(2)(F) of the act, a statement that characterizes the percentage level of a dietary ingredient for which a reference daily intake (RDI) or daily reference value (DRV) has not been established may be made on the label or in labeling of dietary supplements without a regulation that specifically defines such a statement. All such claims shall be accompanied by any disclosure statement required under paragraph (h) of this section.
</P>
<P>(A) <I>Simple percentage claims.</I> Whenever a statement is made that characterizes the percentage level of a dietary ingredient for which there is no RDI or DRV, the statement of the actual amount of the dietary ingredient per serving shall be declared next to the percentage statement (e.g., “40 percent omega-3 fatty acids, 10 mg per capsule”).
</P>
<P>(B) <I>Comparative percentage claims.</I> Whenever a statement is made that characterizes the percentage level of a dietary ingredient for which there is no RDI or DRV and the statement draws a comparison to the amount of the dietary ingredient in a reference food, the reference food shall be clearly identified, the amount of that food shall be identified, and the information on the actual amount of the dietary ingredient in both foods shall be declared in accordance with paragraph (j)(2)(iv) of this section (e.g., “twice the omega-3 fatty acids per capsule (80 mg) as in 100 mg of menhaden oil (40 mg)”).
</P>
<P>(4) The requirements of this section do not apply to:
</P>
<P>(i) Infant formulas subject to section 412(h) of the act; and
</P>
<P>(ii) Medical foods defined by section 5(b) of the Orphan Drug Act.
</P>
<P>(5) A nutrient content claim used on food that is served in restaurants or other establishments in which food is served for immediate human consumption or which is sold for sale or use in such establishments shall comply with the requirements of this section and the appropriate definition in subpart D of this part, except that:
</P>
<P>(i) Such claim is exempt from the requirements for disclosure statements in paragraph (h) of this section and §§ 101.54(d), 101.62(c), (d)(1)(ii)(D), (d)(2)(iii)(C), (d)(3), (d)(4)(ii)(C), and (d)(5)(ii)(C); and
</P>
<P>(ii) In lieu of analytical testing, compliance may be determined using a reasonable basis for concluding that the food that bears the claim meets the definition for the claim. This reasonable basis may derive from recognized data bases for raw and processed foods, recipes, and other means to compute nutrient levels in the foods or meals and may be used provided reasonable steps are taken to ensure that the method of preparation adheres to the factors on which the reasonable basis was determined (e.g., types and amounts of ingredients, cooking temperatures, etc.). Firms making claims on foods based on this reasonable basis criterion are required to provide to appropriate regulatory officials on request the specific information on which their determination is based and reasonable assurance of operational adherence to the preparation methods or other basis for the claim; and
</P>
<P>(iii) A term or symbol that may in some contexts constitute a claim under this section may be used, provided that the use of the term or symbol does not characterize the level of a nutrient, and a statement that clearly explains the basis for the use of the term or symbol is prominently displayed and does not characterize the level of a nutrient. For example, a term such as “lite fare” followed by an asterisk referring to a note that makes clear that in this restaurant “lite fare” means smaller portion sizes than normal; or an item bearing a symbol referring to a note that makes clear that this item meets the criteria for the dietary guidance established by a recognized dietary authority would not be considered a nutrient content claim under § 101.13.
</P>
<P>(6) Nutrient content claims that were part of the common or usual names of foods that were subject to a standard of identity on November 8, 1990, are not subject to the requirements of paragraphs (b) and (h) of this section or to definitions in subpart D of this part.
</P>
<P>(7) Implied nutrient content claims may be used as part of a brand name, provided that the use of the claim has been authorized by the Food and Drug Administration. Petitions requesting approval of such a claim may be submitted under § 101.69(o).
</P>
<P>(8) The term <I>fluoridated, fluoride added</I> or <I>with added fluoride</I> may be used on the label or in labeling of bottled water that contains added fluoride.
</P>
<CITA TYPE="N">[58 FR 2410, Jan. 6, 1993; 58 FR 17341, 17342, Apr. 2, 1993, as amended at 58 FR 44030, Aug. 18, 1993; 59 FR 393, Jan. 4, 1994; 59 FR 15051, Mar. 31, 1994; 60 FR 17205, Apr. 5, 1995; 61 FR 11731, Mar. 22, 1996; 61 FR 40332, Aug. 2, 1996; 61 FR 67452, Dec. 23, 1996; 62 FR 31339, June 9, 1997; 62 FR 49867, Sept. 23, 1997; 63 FR 14818, Mar. 27, 1998; 63 FR 26980, May 15, 1998; 81 FR 59131, Aug. 29, 2016; 89 FR 106162, Dec. 27, 2024]


</CITA>
</DIV8>


<DIV8 N="§ 101.14" NODE="21:2.0.1.1.2.1.1.13" TYPE="SECTION">
<HEAD>§ 101.14   Health claims: general requirements.</HEAD>
<P>(a) <I>Definitions.</I> For purposes of this section, the following definitions apply:
</P>
<P>(1) <I>Health claim</I> means any claim made on the label or in labeling of a food, including a dietary supplement, that expressly or by implication, including “third party” references, written statements (e.g., a brand name including a term such as “heart”), symbols (e.g., a heart symbol), or vignettes, characterizes the relationship of any substance to a disease or health-related condition. Implied health claims include those statements, symbols, vignettes, or other forms of communication that suggest, within the context in which they are presented, that a relationship exists between the presence or level of a substance in the food and a disease or health-related condition.
</P>
<P>(2) <I>Substance</I> means a specific food or component of food, regardless of whether the food is in conventional food form or a dietary supplement that includes vitamins, minerals, herbs, or other similar nutritional substances.
</P>
<P>(3) <I>Nutritive value</I> means a value in sustaining human existence by such processes as promoting growth, replacing loss of essential nutrients, or providing energy.
</P>
<P>(4) <I>Disqualifying nutrient levels</I> means the levels of total fat, saturated fat, cholesterol, or sodium in a food above which the food will be disqualified from making a health claim. These levels are 13.0 grams (g) of fat, 4.0 g of saturated fat, 60 milligrams (mg) of cholesterol, or 480 mg of sodium, per reference amount customarily consumed, per label serving size, and, only for foods with reference amounts customarily consumed of 30 g or less or 2 tablespoons or less, per 50 g. For dehydrated foods that must have water added to them prior to typical consumption, the per 50-g criterion refers to the as prepared form. Any one of the levels, on a per reference amount customarily consumed, a per label serving size or, when applicable, a per 50 g basis, will disqualify a food from making a health claim unless an exception is provided in subpart E of this part, except that:
</P>
<P>(i) The levels for a meal product as defined in § 101.13(l) are 26.0 g of fat, 8.0 g of saturated fat, 120 mg of cholesterol, or 960 mg of sodium per label serving size, and
</P>
<P>(ii) The levels for a main dish product as defined in § 101.13(m) are 19.5 g of fat, 6.0 g of saturated fat, 90 mg of cholesterol, or 720 mg of sodium per label serving size.
</P>
<P>(5) <I>Disease or health-related condition</I> means damage to an organ, part, structure, or system of the body such that it does not function properly (e.g., cardiovascular disease), or a state of health leading to such dysfunctioning (e.g., hypertension); except that diseases resulting from essential nutrient deficiencies (e.g., scurvy, pellagra) are not included in this definition (claims pertaining to such diseases are thereby not subject to § 101.14 or § 101.70).
</P>
<P>(b) <I>Eligibility.</I> For a substance to be eligible for a health claim:
</P>
<P>(1) The substance must be associated with a disease or health-related condition for which the general U.S. population, or an identified U.S. population subgroup (e.g., the elderly) is at risk, or, alternatively, the petition submitted by the proponent of the claim otherwise explains the prevalence of the disease or health-related condition in the U.S. population and the relevance of the claim in the context of the total daily diet and satisfies the other requirements of this section.
</P>
<P>(2) If the substance is to be consumed as a component of a conventional food at decreased dietary levels, the substance must be a nutrient listed in 21 U.S.C. 343(q)(1)(C) or (q)(1)(D), or one that the Food and Drug Administration (FDA) has required to be included in the label or labeling under 21 U.S.C. 343(q)(2)(A); or
</P>
<P>(3) If the substance is to be consumed at other than decreased dietary levels:
</P>
<P>(i) The substance must, regardless of whether the food is a conventional food or a dietary supplement, contribute taste, aroma, or nutritive value, or any other technical effect listed in § 170.3(o) of this chapter, to the food and must retain that attribute when consumed at levels that are necessary to justify a claim; and
</P>
<P>(ii) The substance must be a food or a food ingredient or a component of a food ingredient whose use at the levels necessary to justify a claim has been demonstrated by the proponent of the claim, to FDA's satisfaction, to be safe and lawful under the applicable food safety provisions of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) <I>Validity requirement.</I> FDA will promulgate regulations authorizing a health claim only when it determines, based on the totality of publicly available scientific evidence (including evidence from well-designed studies conducted in a manner which is consistent with generally recognized scientific procedures and principles), that there is significant scientific agreement, among experts qualified by scientific training and experience to evaluate such claims, that the claim is supported by such evidence.
</P>
<P>(d) <I>General health claim labeling requirements.</I> (1) When FDA determines that a health claim meets the validity requirements of paragraph (c) of this section, FDA will propose a regulation in subpart E of this part to authorize the use of that claim. If the claim pertains to a substance not provided for in § 101.9 or § 101.36, FDA will propose amending that regulation to include declaration of the substance.
</P>
<P>(2) When FDA has adopted a regulation in subpart E of this part providing for a health claim, firms may make claims based on the regulation in subpart E of this part, provided that:
</P>
<P>(i) All label or labeling statements about the substance-disease relationship that is the subject of the claim are based on, and consistent with, the conclusions set forth in the regulations in subpart E of this part;
</P>
<P>(ii) The claim is limited to describing the value that ingestion (or reduced ingestion) of the substance, as part of a total dietary pattern, may have on a particular disease or health-related condition;
</P>
<P>(iii) The claim is complete, truthful, and not misleading. Where factors other than dietary intake of the substance affect the relationship between the substance and the disease or health-related condition, such factors may be required to be addressed in the claim by a specific regulation in subpart E of this part;
</P>
<P>(iv) All information required to be included in the claim appears in one place without other intervening material, except that the principal display panel of the label or labeling may bear the reference statement, “See ______ for information about the relationship between ______ and ______,” with the blanks filled in with the location of the labeling containing the health claim, the name of the substance, and the disease or health-related condition (e.g., “See attached pamphlet for information about calcium and osteoporosis”), with the entire claim appearing elsewhere on the other labeling, Provided that, where any graphic material (e.g., a heart symbol) constituting an explicit or implied health claim appears on the label or labeling, the reference statement or the complete claim shall appear in immediate proximity to such graphic material;
</P>
<P>(v) The claim enables the public to comprehend the information provided and to understand the relative significance of such information in the context of a total daily diet; and
</P>
<P>(vi) If the claim is about the effects of consuming the substance at decreased dietary levels, the level of the substance in the food is sufficiently low to justify the claim. To meet this requirement, if a definition for use of the term <I>low</I> has been established for that substance under this part, the substance must be present at a level that meets the requirements for use of that term, unless a specific alternative level has been established for the substance in subpart E of this part. If no definition for “low” has been established, the level of the substance must meet the level established in the regulation authorizing the claim; or
</P>
<P>(vii) If the claim is about the effects of consuming the substance at other than decreased dietary levels, the level of the substance is sufficiently high and in an appropriate form to justify the claim. To meet this requirement, if a definition for use of the term <I>high</I> for that substance has been established under this part, the substance must be present at a level that meets the requirements for use of that term, unless a specific alternative level has been established for the substance in subpart E of this part. If no definition for “high” has been established (e.g., where the claim pertains to a food either as a whole food or as an ingredient in another food), the claim must specify the daily dietary intake necessary to achieve the claimed effect, as established in the regulation authorizing the claim; <I>Provided</I> That:
</P>
<P>(A) Where the food that bears the claim meets the requirements of paragraphs (d)(2)(vi) or (d)(2)(vii) of this section based on its reference amount customarily consumed, and the labeled serving size differs from that amount, the claim shall be followed by a statement explaining that the claim is based on the reference amount rather than the labeled serving size (e.g., “Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors. A serving of __ ounces of this product conforms to such a diet.”).
</P>
<P>(B) Where the food that bears the claim is sold in a restaurant or in other establishments in which food that is ready for immediate human consumption is sold, the food can meet the requirements of paragraphs (d)(2)(vi) or (d)(2)(vii) of this section if the firm that sells the food has a reasonable basis on which to believe that the food that bears the claim meets the requirements of paragraphs (d)(2)(vi) or (d)(2)(vii) of this section and provides that basis upon request.
</P>
<P>(3) Nutrition labeling shall be provided in the label or labeling of any food for which a health claim is made in accordance with § 101.9; for restaurant foods, in accordance with § 101.10; or for dietary supplements, in accordance with § 101.36.
</P>
<P>(e) <I>Prohibited health claims.</I> No expressed or implied health claim may be made on the label or in labeling for a food, regardless of whether the food is in conventional food form or dietary supplement form, unless:
</P>
<P>(1) The claim is specifically provided for in subpart E of this part; and
</P>
<P>(2) The claim conforms to all general provisions of this section as well as to all specific provisions in the appropriate section of subpart E of this part;
</P>
<P>(3) None of the disqualifying levels identified in paragraph (a)(4) of this section is exceeded in the food, unless specific alternative levels have been established for the substance in subpart E of this part; or unless FDA has permitted a claim despite the fact that a disqualifying level of a nutrient is present in the food based on a finding that such a claim will assist consumers in maintaining healthy dietary practices, and, in accordance with the regulation in subpart E of this part that makes such a finding, the label bears a disclosure statement that complies with § 101.13(h), highlighting the nutrient that exceeds the disqualifying level;
</P>
<P>(4) Except as provided in paragraph (e)(3) of this section, no substance is present at an inappropriate level as determined in the specific provision authorizing the claim in subpart E of this part;
</P>
<P>(5) The label does not represent or purport that the food is for infants and toddlers less than 2 years of age except if the claim is specifically provided for in subpart E of this part; and
</P>
<P>(6) Except for dietary supplements or where provided for in other regulations in part 101, subpart E, the food contains 10 percent or more of the Reference Daily Intake or the Daily Reference Value for vitamin A, vitamin C, iron, calcium, protein, or fiber per reference amount customarily consumed prior to any nutrient addition.
</P>
<P>(f) The requirements of this section do not apply to:
</P>
<P>(1) Infant formulas subject to section 412(h) of the Federal Food, Drug, and Cosmetic Act, and
</P>
<P>(2) Medical foods defined by section 5(b) of the Orphan Drug Act.
</P>
<P>(g) <I>Applicability.</I> The requirements of this section apply to foods intended for human consumption that are offered for sale, regardless of whether the foods are in conventional food form or dietary supplement form.
</P>
<CITA TYPE="N">[58 FR 2533, Jan. 6, 1993; 58 FR 17097, Apr. 1, 1993, as amended at 58 FR 44038, Aug. 18, 1993; 59 FR 425, Jan. 4, 1994; 59 FR 15050, Mar. 31, 1994; 61 FR 40332, Aug. 2, 1996; 62 FR 49867, Sept. 23, 1997; 63 FR 26980, May 15, 1998; 66 FR 17358, Mar. 30, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 101.15" NODE="21:2.0.1.1.2.1.1.14" TYPE="SECTION">
<HEAD>§ 101.15   Food; prominence of required statements.</HEAD>
<P>(a) A word, statement, or other information required by or under authority of the act to appear on the label may lack that prominence and conspicuousness required by section 403(f) of the act by reason (among other reasons) of:
</P>
<P>(1) The failure of such word, statement, or information to appear on the part or panel of the label which is presented or displayed under customary conditions of purchase;
</P>
<P>(2) The failure of such word, statement, or information to appear on two or more parts or panels of the label, each of which has sufficient space therefor, and each of which is so designed as to render it likely to be, under customary conditions of purchase, the part or panel displayed;
</P>
<P>(3) The failure of the label to extend over the area of the container or package available for such extension, so as to provide sufficient label space for the prominent placing of such word, statement, or information;
</P>
<P>(4) Insufficiency of label space (for the prominent placing of such word, statement, or information) resulting from the use of label space for any word, statement, design, or device which is not required by or under authority of the act to appear on the label;
</P>
<P>(5) Insufficiency of label space (for the prominent placing of such word, statement, or information) resulting from the use of label space to give materially greater conspicuousness to any other word, statement, or information, or to any design or device; or
</P>
<P>(6) Smallness or style of type in which such word, statement, or information appears, insufficient background contrast, obscuring designs or vignettes, or crowding with other written, printed, or graphic matter.
</P>
<P>(b) No exemption depending on insufficiency of label space, as prescribed in regulations promulgated under section 403 (e) or (i) of the act, shall apply if such insufficiency is caused by:
</P>
<P>(1) The use of label space for any word, statement, design, or device which is not required by or under authority of the act to appear on the label;
</P>
<P>(2) The use of label space to give greater conspicuousness to any word, statement, or other information than is required by section 403(f) of the act; or
</P>
<P>(3) The use of label space for any representation in a foreign language.
</P>
<P>(c)(1) All words, statements, and other information required by or under authority of the act to appear on the label or labeling shall appear thereon in the English language: <I>Provided, however,</I> That in the case of articles distributed solely in the Commonwealth of Puerto Rico or in a Territory where the predominant language is one other than English, the predominant language may be substituted for English.
</P>
<P>(2) If the label contains any representation in a foreign language, all words, statements, and other information required by or under authority of the act to appear on the label shall appear thereon in the foreign language: <I>Provided, however,</I> That individual serving-size packages of foods containing no more than 1
<FR>1/2</FR> avoirdupois ounces or no more than 1
<FR>1/2</FR> fluid ounces served with meals in restaurants, institutions, and passenger carriers and not intended for sale at retail are exempt from the requirements of this paragraph (c)(2), if the only representation in the foreign language(s) is the name of the food.
</P>
<P>(3) If any article of labeling (other than a label) contains any representation in a foreign language, all words, statements, and other information required by or under authority of the act to appear on the label or labeling shall appear on such article of labeling.


</P>
</DIV8>


<DIV8 N="§ 101.17" NODE="21:2.0.1.1.2.1.1.15" TYPE="SECTION">
<HEAD>§ 101.17   Food labeling warning, notice, and safe handling statements.</HEAD>
<P>(a) <I>Self-pressurized containers.</I> (1) The label of a food packaged in a self-pressurized container and intended to be expelled from the package under pressure shall bear the following warning:
</P>
<EXTRACT>
<P>WARNING—Avoid spraying in eyes. Contents under pressure. Do not puncture or incinerate. Do not store at temperature above 120 °F. Keep out of reach of children.</P></EXTRACT>
<P>(2) In the case of products intended for use by children, the phrase “except under adult supervision” may be added at the end of the last sentence in the warning required by paragraph (a)(1) of this section.
</P>
<P>(3) In the case of products packaged in glass containers, the word “break” may be substituted for the word “puncture” in the warning required by paragraph (a)(1) of this section.
</P>
<P>(4) The words “Avoid spraying in eyes” may be deleted from the warning required by paragraph (a)(1) of this section in the case of a product not expelled as a spray.
</P>
<P>(b) <I>Self-pressurized containers with halocarbon or hydrocarbon propellants.</I> (1) In addition to the warning required by paragraph (a) of this section, the label of a food packaged in a self-pressurized container in which the propellant consists in whole or in part of a halocarbon or a hydrocarbon shall bear the following warning:
</P>
<EXTRACT>
<P>WARNING—Use only as directed. Intentional misuse by deliberately concentrating and inhaling the contents can be harmful or fatal.</P></EXTRACT>
<P>(2) The warning required by paragraph (b)(1) of this section is not required for the following products:
</P>
<P>(i) Products expelled in the form of a foam or cream, which contain less than 10 percent propellant in the container.
</P>
<P>(ii) Products in a container with a physical barrier that prevents escape of the propellant at the time of use.
</P>
<P>(iii) Products of a net quantity of contents of less than 2 ounces that are designed to release a measured amount of product with each valve actuation.
</P>
<P>(iv) Products of a net quantity of contents of less than one-half ounce.
</P>
<P>(c) <I>Food containing or manufactured with a chlorofluorocarbon or other ozone-depleting substance.</I> Labeling requirements for foods that contain or are manufactured with a chlorofluorocarbon or other ozone-depleting substance designated by the Environmental Protection Agency (EPA) are set forth in 40 CFR part 82.
</P>
<P>(d) <I>Protein products.</I> (1) The label and labeling of any food product in liquid, powdered, tablet, capsule, or similar forms that derives more than 50 percent of its total caloric value from either whole protein, protein hydrolysates, amino acid mixtures, or a combination of these, and that is represented for use in reducing weight shall bear the following warning:
</P>
<EXTRACT>
<P>WARNING: Very low calorie protein diets (below 400 Calories per day) may cause serious illness or death. Do Not Use for Weight Reduction in Such Diets Without Medical Supervision. Not for use by infants, children, or pregnant or nursing women.</P></EXTRACT>
<P>(2) Products described in paragraph (d)(1) of this section are exempt from the labeling requirements of that paragraph if the protein products are represented as part of a nutritionally balanced diet plan providing 400 or more Calories (kilocalories) per day and the label or labeling of the product specifies the diet plan in detail or provides a brief description of that diet plan and adequate information describing where the detailed diet plan may be obtained and the label and labeling bear the following statement:
</P>
<EXTRACT>
<P>Notice: For weight reduction, use only as directed in the accompanying diet plan (the name and specific location in labeling of the diet plan may be included in this statement in place of “accompanying diet plan”). Do not use in diets supplying less than 400 Calories per day without medical supervision.</P></EXTRACT>
<P>(3) The label and labeling of food products represented or intended for dietery (food) supplementation that derive more than 50 percent of their total caloric value from either whole protein, protein hydrolysates, amino acid mixtures, or a combination of these, that are represented specifically for purposes other than weight reduction; and that are not covered by the requirements of paragraph (d) (1) and (2) of this section; shall bear the following statement:
</P>
<EXTRACT>
<P><E T="04">Notice:</E> Use this product as a food supplement only. Do not use for weight reduction.</P></EXTRACT>
<P>(4) The provisions of this paragraph are separate from and in addition to any labeling requirements promulgated by the Federal Trade Commission for protein supplements.
</P>
<P>(5) Protein products shipped in bulk form for use solely in the manufacture of other foods and not for distribution to consumers in such container are exempt from the labeling requirements of this paragraph.
</P>
<P>(6) The warning and notice statements required by paragraphs (d) (1), (2), and (3) of this section shall appear prominently and conspicuously on the principal display panel of the package label and any other labeling.
</P>
<P>(e) <I>Dietary supplements containing iron or iron salts.</I> (1) The labeling of any dietary supplement in solid oral dosage form (e.g., tablets or capsules) that contains iron or iron salts for use as an iron source shall bear the following statement:
</P>
<EXTRACT>
<P><E T="04">WARNING:</E> Accidental overdose of iron-containing products is a leading cause of fatal poisoning in children under 6. Keep this product out of reach of children. In case of accidental overdose, call a doctor or poison control center immediately.</P></EXTRACT>
<P>(2)(i) The warning statement required by paragraph (e)(1) of this section shall appear prominently and conspicuously on the information panel of the immediate container label.
</P>
<P>(ii) If a product is packaged in unit-dose packaging, and if the immediate container bears labeling but not a label, the warning statement required by paragraph (e)(1) of this section shall appear prominently and conspicuously on the immediate container labeling in a way that maximizes the likelihood that the warning is intact until all of the dosage units to which it applies are used.
</P>
<P>(3) Where the immediate container is not the retail package, the warning statement required by paragraph (e)(1) of this section shall also appear prominently and conspicuously on the information panel of the retail package label.
</P>
<P>(4) The warning statement shall appear on any labeling that contains warnings.
</P>
<P>(5) The warning statement required by paragraph (e)(1) of this section shall be set off in a box by use of hairlines.
</P>
<P>(f) <I>Foods containing psyllium husk.</I> (1) Foods containing dry or incompletely hydrated psyllium husk, also known as psyllium seed husk, and bearing a health claim on the association between soluble fiber from psyllium husk and reduced risk of coronary heart disease, shall bear a label statement informing consumers that the appropriate use of such foods requires consumption with adequate amounts of fluids, alerting them of potential consequences of failing to follow usage recommendations, and informing persons with swallowing difficulties to avoid consumption of the product (e.g., “NOTICE: This food should be eaten with at least a full glass of liquid. Eating this product without enough liquid may cause choking. Do not eat this product if you have difficulty in swallowing.”). However, a product in conventional food form may be exempt from this requirement if a viscous adhesive mass is not formed when the food is exposed to fluids.
</P>
<P>(2) The statement shall appear prominently and conspicuously on the information panel or principal display panel of the package label and any other labeling to render it likely to be read and understood by the ordinary individual under customary conditions of purchase and use. The statement shall be preceded by the word “NOTICE” in capital letters.
</P>
<P>(g) <I>Juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens.</I> (1) For purposes of this paragraph (g), “juice” means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrate of such liquid or puree.
</P>
<P>(2) The label of:
</P>
<P>(i) Any juice that has not been processed in the manner described in paragraph (g)(7) of this section; or
</P>
<P>(ii) Any beverage containing juice where neither the juice ingredient nor the beverage has been processed in the manner described in paragraph (g)(7) of this section, shall bear the following warning statement:
</P>
<EXTRACT>
<P>WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.</P></EXTRACT>
<P>(3) The warning statement required by this paragraph (g) shall not apply to juice that is not for distribution to retail consumers in the form shipped and that is for use solely in the manufacture of other foods or that is to be processed, labeled, or repacked at a site other than originally processed, provided that for juice that has not been processed in the manner described in paragraph (g)(7) of this section, the lack of such processing is disclosed in documents accompanying the juice, in accordance with the practice of the trade.
</P>
<P>(4) The warning statement required by paragraph (g)(2) of this section shall appear prominently and conspicuously on the information panel or on the principal display panel of the label of the container.
</P>
<P>(5) The word “WARNING” shall be capitalized and shall appear in bold type.
</P>
<P>(6) The warning statement required by paragraph (g)(2) of this section, when on a label, shall be set off in a box by use of hairlines.
</P>
<P>(7)(i) The requirements in this paragraph (g) shall not apply to a juice that has been processed in a manner that will produce, at a minimum, a reduction in the pertinent microorganism for a period at least as long as the shelf life of the product when stored under normal and moderate abuse conditions, of the following magnitude:
</P>
<P>(A) A 5-log (i.e., 100,000-fold) reduction; or
</P>
<P>(B) A reduction that is equal to, or greater than, the criterion established for process controls by any final regulation requiring the application of Hazard Analysis and Critical Control Point (HACCP) principles to the processing of juice.
</P>
<P>(ii) For the purposes of this paragraph (g), the “pertinent microorganism” is the most resistant microorganism of public health significance that is likely to occur in the juice.
</P>
<P>(h) <I>Shell eggs.</I> (1) The label of all shell eggs, whether in intrastate or interstate commerce, shall bear the following statement:
</P>
<EXTRACT>
<P>SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.</P></EXTRACT>
<P>(2) The label statement required by paragraph (h)(1) of this section shall appear prominently and conspicuously, with the words “SAFE HANDLING INSTRUCTIONS” in bold type, on the principal display panel, the information panel, or on the inside of the lid of egg cartons. If this statement appears on the inside of the lid, the words “Keep Refrigerated” must appear on the principal display panel or information panel.
</P>
<P>(3) The label statement required by paragraph (h)(1) of this section shall be set off in a box by use of hairlines. 
</P>
<P>(4) Shell eggs that have been, before distribution to consumers, specifically processed to destroy all viable <I>Salmonella</I> shall be exempt from the requirements of paragraph (h) of this section. 
</P>
<P>(5) The safe handling statement for shell eggs that are not for direct sale to consumers, e.g., those that are to be repacked or labeled at a site other than where originally processed, or are sold for use in food service establishments, may be provided on cartons or in labeling, e.g., invoices or bills of lading in accordance with the practice of the trade. 
</P>
<P>(6) Under sections 311 and 361 of the Public Health Service Act (PHS Act), any State or locality that is willing and able to assist the agency in the enforcement of paragraphs (h)(1) through (h)(5) of this section, and is authorized to inspect or regulate establishments handling packed shell eggs, may in its own jurisdiction, enforce paragraphs (h)(1) through (h)(5) of this section through inspections under paragraph (h)(8) of this section and through administrative enforcement remedies identified in paragraph (h)(7) of this section until FDA notifies the State or locality in writing that such assistance is no longer needed. When providing such assistance, a State or locality may follow the hearing procedures set out in paragraphs (h)(7)(ii)(C) through (h)(7)(ii)(D) of this section, substituting, where necessary, appropriate State or local officials for designated FDA officials or may utilize State or local hearing procedures if such procedures satisfy due process. 
</P>
<P>(7) This paragraph (h) is established under authority of both the Federal Food, Drug, and Cosmetic Act (the act) and the PHS Act. Under the act, the agency can enforce the food misbranding provisions under 21 U.S.C. 331, 332, 333, and 334. However, 42 U.S.C. 264 provides for the issuance of implementing enforcement regulations; therefore, FDA has established the following administrative enforcement procedures for the relabeling, diversion, or destruction of shell eggs and informal hearings under the PHS Act: 
</P>
<P>(i) Upon finding that any shell eggs are in violation of this section an authorized FDA representative or State or local representative in accordance with paragraph (h)(6) of this section may order such eggs to be relabeled under the supervision of said representative, diverted, under the supervision of said representative for processing in accordance with the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 <I>et seq.</I>), or destroyed by or under the supervision of an officer or employee of the FDA, or, if applicable, of the State or locality, in accordance with the following procedures: 
</P>
<P>(A) <I>Order for relabeling, diversion, or destruction under the PHS Act.</I> Any division office of FDA or any State or locality acting under paragraph (h)(6) of this section, upon finding shell eggs held in violation of this section, may serve upon the person in whose possession such eggs are found a written order that such eggs be relabeled with the required statement in paragraph (h)(1) of this section before further distribution. If the person chooses not to relabel, the division office of FDA or, if applicable, the appropriate State or local agency may serve upon the person a written order that such eggs be diverted (from direct consumer sale, <I>e.g.,</I> to food service) under the supervision of an officer or employee of the issuing entity, for processing in accordance with the EPIA (21 U.S.C. 1031 <I>et seq.</I>) or destroyed by or under the supervision of the issuing entity, within 10 working days from the date of receipt of the order. 
</P>
<P>(B) <I>Issuance of order.</I> The order shall include the following information: 
</P>
<P>(<I>1</I>) A statement that the shell eggs identified in the order are subject to relabeling, diversion for processing in accordance with the EPIA, or destruction; 
</P>
<P>(<I>2</I>) A detailed description of the facts that justify the issuance of the order; 
</P>
<P>(<I>3</I>) The location of the eggs; 
</P>
<P>(<I>4</I>) A statement that these eggs shall not be sold, distributed, or otherwise disposed of or moved except as provided in paragraph (h)(7)(i)(E) of this section; 
</P>
<P>(<I>5</I>) Identification or description of the eggs; 
</P>
<P>(<I>6</I>) The order number; 
</P>
<P>(<I>7</I>) The date of the order; 
</P>
<P>(<I>8</I>) The text of this entire section; 
</P>
<P>(<I>9</I>) A statement that the order may be appealed by written appeal or by requesting an informal hearing; 
</P>
<P>(<I>10</I>) The name and phone number of the person issuing the order; and 
</P>
<P>(<I>11</I>) The location and telephone number of the responsible office or agency and the name of its director. 
</P>
<P>(C) <I>Approval of director.</I> An order, before issuance, shall be approved by the director of the office or agency issuing the order. If prior written approval is not feasible, prior oral approval shall be obtained and confirmed by written memorandum as soon as possible. 
</P>
<P>(D) <I>Labeling or marking of shell eggs under order.</I> An FDA, State, or local representative issuing an order under paragraph (h)(7)(i)(A) of this section shall label or mark the shell eggs with official tags that include the following information: 
</P>
<P>(<I>1</I>) A statement that the shell eggs are detained in accordance with regulations issued under section 361(a) of the PHS Act (42 U.S.C. 264(a)). 
</P>
<P>(<I>2</I>) A statement that the shell eggs shall not be sold, distributed or otherwise disposed of or moved except, after notifying the issuing entity in writing, to: 
</P>
<P>(<I>i</I>) Relabel, divert them for processing in accordance with the EPIA, or destroy them, or 
</P>
<P>(<I>ii</I>) Move them to another location for holding pending appeal. 
</P>
<P>(<I>3</I>) A statement that the violation of the order or the removal or alteration of the tag is punishable by fine or imprisonment or both (section 368 of the PHS Act, 42 U.S.C. 271). 
</P>
<P>(<I>4</I>) The order number and the date of the order, and the name of the government representative who issued the order. 
</P>
<P>(E) <I>Sale or other disposition of shell eggs under order.</I> After service of the order, the person in possession of the shell eggs that are the subject of the order shall not sell, distribute, or otherwise dispose of or move any eggs subject to the order unless and until the notice is withdrawn after an appeal except, after notifying FDA's division office or, if applicable, the State or local agency in writing, to: 
</P>
<P>(<I>1</I>) Relabel, divert, or destroy them as specified in paragraph (h)(7)(i) of this section, or 
</P>
<P>(<I>2</I>) Move them to another location for holding pending appeal. 
</P>
<P>(ii) The person on whom the order for relabeling, diversion, or destruction is served may either comply with the order or appeal the order to an Office of Regulatory Affairs Program Director.
</P>
<P>(A) <I>Appeal of a detention order.</I> Any appeal shall be submitted in writing to the FDA Division Director in whose division the shell eggs are located within 5 working days of the issuance of the order. If the appeal includes a request for an informal hearing, the hearing shall be held within 5 working days after the appeal is filed or, if requested by the appellant, at a later date, which shall not be later than 20 calendar days after the issuance of the order. The order may also be appealed within the same period of 5 working days by any other person having an ownership or proprietary interest in such shell eggs. The appellant of an order shall state the ownership or proprietary interest the appellant has in the shell eggs.
</P>
<P>(B) <I>Summary decision.</I> A request for a hearing may be denied, in whole or in part and at any time after a request for a hearing has been submitted, if the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director determines that no genuine and substantial issue of fact has been raised by the material submitted in connection with the hearing or from matters officially noticed. If the presiding FDA official determines that a hearing is not justified, written notice of the determination will be given to the parties explaining the reason for denial.
</P>
<P>(C) <I>Informal hearing.</I> Appearance by any appellant at the hearing may be by mail or in person, with or without counsel. The informal hearing shall be conducted by an Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director, and a written summary of the proceedings shall be prepared by the presiding FDA official.
</P>
<P>(<I>1</I>) The presiding FDA official may direct that the hearing be conducted in any suitable manner permitted by law and this section. The presiding FDA official has the power to take such actions and make such rulings as are necessary or appropriate to maintain order and to conduct an informal, fair, expeditious, and impartial hearing, and to enforce the requirements concerning the conduct of hearings.
</P>
<P>(<I>2</I>) Employees of FDA will first give a full and complete statement of the action which is the subject of the hearing, together with the information and reasons supporting it, and may present oral or written information relevant to the hearing. The party requesting the hearing may then present oral or written information relevant to the hearing. All parties may conduct reasonable examination of any person (except for the presiding officer and counsel for the parties) who makes any statement on the matter at the hearing. 
</P>
<P>(<I>3</I>) The hearing shall be informal in nature, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views will be made or considered, but any party may comment upon or rebut any information and views presented by another party. 
</P>
<P>(<I>4</I>) The party requesting the hearing may have the hearing transcribed, at the party's expense, in which case a copy of the transcript is to be furnished to FDA. Any transcript of the hearing will be included with the presiding FDA official's report of the hearing.
</P>
<P>(<I>5</I>) The presiding FDA official shall prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. Whenever time permits, the presiding FDA official may give the parties the opportunity to review and comment on the report of the hearing.
</P>
<P>(<I>6</I>) The presiding FDA official shall include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and shall include a recommended decision, with a statement of reasons.
</P>
<P>(D) <I>Written appeal.</I> If the appellant appeals the detention order but does not request a hearing, the presiding FDA official shall render a decision on the appeal affirming or revoking the detention within 5-working days after the receipt of the appeal.
</P>
<P>(E) <I>Presiding FDA official's decision.</I> If, based on the evidence presented at the hearing or by the appellant in a written appeal, the presiding FDA official finds that the shell eggs were held in violation of this section, he shall affirm the order that they be relabeled, diverted under the supervision of an officer or employee of FDA for processing under the EPIA, or destroyed by or under the supervision of an officer or employee of FDA; otherwise, the presiding FDA official shall issue a written notice that the prior order is withdrawn. If the presiding FDA official affirms the order, he shall order that the relabeling, diversion, or destruction be accomplished within 10-working days from the date of the issuance of his decision. The presiding FDA official's decision shall be accompanied by a statement of the reasons for the decision. The decision of the presiding FDA official shall constitute final agency action, reviewable in the courts.
</P>
<P>(F) <I>No appeal.</I> If there is no appeal of the order and the person in possession of the shell eggs that are subject to the order fails to relabel, divert, or destroy them within 10 working days, or if the demand is affirmed by the presiding FDA official after an appeal and the person in possession of such eggs fails to relabel, divert, or destroy them within 10 working days, the FDA division office, or, if applicable, the State or local agency may designate an officer or employee to divert or destroy such eggs. It shall be unlawful to prevent or to attempt to prevent such diversion or destruction of the shell eggs by the designated officer or employee.
</P>
<P>(8) Persons engaged in handling or storing packed shell eggs for retail distribution shall permit authorized representatives of FDA to make at any reasonable time such inspection of the establishment in which shell eggs are being held, including inspection and sampling of the labeling of such eggs as may be necessary in the judgment of such representatives to determine compliance with the provisions of this section. Inspections may be made with or without notice and will ordinarily be made during regular business hours. 
</P>
<P>(9) No State or local governing entity shall establish or continue in effect any law, rule, regulation, or other requirement requiring safe handling instructions on unpasteurized shell eggs that are less stringent than those required in paragraphs (h)(1) through (h)(5) of this section.
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977]
</CITA>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>For <E T="04">Federal Register</E> citations affecting § 101.17, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and at <I>www.govinfo.gov.</I></PSPACE></EDNOTE>
</DIV8>


<DIV8 N="§ 101.18" NODE="21:2.0.1.1.2.1.1.16" TYPE="SECTION">
<HEAD>§ 101.18   Misbranding of food.</HEAD>
<P>(a) Among representations in the labeling of a food which render such food misbranded is a false or misleading representation with respect to another food or a drug, device, or cosmetic.
</P>
<P>(b) The labeling of a food which contains two or more ingredients may be misleading by reason (among other reasons) of the designation of such food in such labeling by a name which includes or suggests the name of one or more but not all such ingredients, even though the names of all such ingredients are stated elsewhere in the labeling.
</P>
<P>(c) Among representations in the labeling of a food which render such food misbranded is any representation that expresses or implies a geographical origin of the food or any ingredient of the food except when such representation is either:
</P>
<P>(1) A truthful representation of geographical origin.
</P>
<P>(2) A trademark or trade name provided that as applied to the article in question its use is not deceptively misdescriptive. A trademark or trade name composed in whole or in part of geographical words shall not be considered deceptively misdescriptive if it:
</P>
<P>(i) Has been so long and exclusively used by a manufacturer or distributor that it is generally understood by the consumer to mean the product of a particular manufacturer or distributor; or
</P>
<P>(ii) Is so arbitrary or fanciful that it is not generally understood by the consumer to suggest geographic origin.
</P>
<P>(3) A part of the name required by applicable Federal law or regulation.
</P>
<P>(4) A name whose market significance is generally understood by the consumer to connote a particular class, kind, type, or style of food rather than to indicate geographical origin.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.2.2" TYPE="SUBPART">
<HEAD>Subpart B—Specific Food Labeling Requirements</HEAD>


<DIV8 N="§ 101.22" NODE="21:2.0.1.1.2.2.1.1" TYPE="SECTION">
<HEAD>§ 101.22   Foods; labeling of spices, flavorings, colorings and chemical preservatives.</HEAD>
<P>(a)(1) The term <I>artificial flavor</I> or <I>artificial flavoring</I> means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in §§ 172.515(b) and 182.60 of this chapter except where these are derived from natural sources. 
</P>
<P>(2) The term <I>spice</I> means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in § 182.10 and part 184 of this chapter, such as the following:
</P>
<EXTRACT>
<FP-1>Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric.</FP-1></EXTRACT>
<FP>Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as “spice and coloring” unless declared by their common or usual name.
</FP>
<P>(3) The term <I>natural flavor</I> or <I>natural flavoring</I> means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§ 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in § 172.510 of this chapter.
</P>
<P>(4) The term <I>artificial color</I> or <I>artificial coloring</I> means any “color additive” as defined in § 70.3(f) of this chapter.
</P>
<P>(5) The term <I>chemical preservative</I> means any chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added to food by direct exposure thereof to wood smoke, or chemicals applied for their insecticidal or herbicidal properties.
</P>
<P>(b) A food which is subject to the requirements of section 403(k) of the act shall bear labeling, even though such food is not in package form.
</P>
<P>(c) A statement of artificial flavoring, artificial coloring, or chemical preservative shall be placed on the food or on its container or wrapper, or on any two or all three of these, as may be necessary to render such statement likely to be read by the ordinary person under customary conditions of purchase and use of such food. The specific artificial color used in a food shall be identified on the labeling when so required by regulation in part 74 of this chapter to assure safe conditions of use for the color additive.
</P>
<P>(d) A food shall be exempt from compliance with the requirements of section 403(k) of the act if it is not in package form and the units thereof are so small that a statement of artificial flavoring, artificial coloring, or chemical preservative, as the case may be, cannot be placed on such units with such conspicuousness as to render it likely to be read by the ordinary individual under customary conditions of purchase and use.
</P>
<P>(e) A food shall be exempt while held for sale from the requirements of section 403(k) of the act (requiring label statement of any artificial flavoring, artificial coloring, or chemical preservatives) if said food, having been received in bulk containers at a retail establishment, is displayed to the purchaser with either (1) the labeling of the bulk container plainly in view or (2) a counter card, sign, or other appropriate device bearing prominently and conspicuously the information required to be stated on the label pursuant to section 403(k).
</P>
<P>(f) A fruit or vegetable shall be exempt from compliance with the requirements of section 403(k) of the act with respect to a chemical preservative applied to the fruit or vegetable as a pesticide chemical prior to harvest.
</P>
<P>(g) A flavor shall be labeled in the following way when shipped to a food manufacturer or processor (but not a consumer) for use in the manufacture of a fabricated food, unless it is a flavor for which a standard of identity has been promulgated, in which case it shall be labeled as provided in the standard:
</P>
<P>(1) If the flavor consists of one ingredient, it shall be declared by its common or usual name.
</P>
<P>(2) If the flavor consists of two or more ingredients, the label either may declare each ingredient by its common or usual name or may state “All flavor ingredients contained in this product are approved for use in a regulation of the Food and Drug Administration.” Any flavor ingredient not contained in one of these regulations, and any nonflavor ingredient, shall be separately listed on the label.
</P>
<P>(3) In cases where the flavor contains a solely natural flavor(s), the flavor shall be so labeled, e.g., “strawberry flavor”, “banana flavor”, or “natural strawberry flavor”. In cases where the flavor contains both a natural flavor and an artificial flavor, the flavor shall be so labeled, e.g., “natural and artificial strawberry flavor”. In cases where the flavor contains a solely artificial flavor(s), the flavor shall be so labeled, e.g., “artificial strawberry flavor”.
</P>
<P>(h) The label of a food to which flavor is added shall declare the flavor in the statement of ingredients in the following way:
</P>
<P>(1) Spice, natural flavor, and artificial flavor may be declared as “spice”, “natural flavor”, or “artificial flavor”, or any combination thereof, as the case may be.
</P>
<P>(2) An incidental additive in a food, originating in a spice or flavor used in the manufacture of the food, need not be declared in the statement of ingredients if it meets the requirements of § 101.100(a)(3).
</P>
<P>(3) Substances obtained by cutting, grinding, drying, pulping, or similar processing of tissues derived from fruit, vegetable, meat, fish, or poultry, e.g., powdered or granulated onions, garlic powder, and celery powder, are commonly understood by consumers to be food rather than flavor and shall be declared by their common or usual name.
</P>
<P>(4) Any salt (sodium chloride) used as an ingredient in food shall be declared by its common or usual name “salt.”
</P>
<P>(5) Any monosodium glutamate used as an ingredient in food shall be declared by its common or usual name “monosodium glutamate.”
</P>
<P>(6) Any pyroligneous acid or other artificial smoke flavors used as an ingredient in a food may be declared as artificial flavor or artificial smoke flavor. No representation may be made, either directly or implied, that a food flavored with pyroligneous acid or other artificial smoke flavor has been smoked or has a true smoked flavor, or that a seasoning sauce or similar product containing pyroligneous acid or other artificial smoke flavor and used to season or flavor other foods will result in a smoked product or one having a true smoked flavor.
</P>
<P>(7) Because protein hydrolysates function in foods as both flavorings and flavor enhancers, no protein hydrolysate used in food for its effects on flavor may be declared simply as “flavor,” “natural flavor,” or “flavoring.” The ingredient shall be declared by its specific common or usual name as provided in § 102.22 of this chapter.
</P>
<P>(i) If the label, labeling, or advertising of a food makes any direct or indirect representations with respect to the primary recognizable flavor(s), by word, vignette, e.g., depiction of a fruit, or other means, or if for any other reason the manufacturer or distributor of a food wishes to designate the type of flavor in the food other than through the statement of ingredients, such flavor shall be considered the characterizing flavor and shall be declared in the following way:
</P>
<P>(1) If the food contains no artificial flavor which simulates, resembles or reinforces the characterizing flavor, the name of the food on the principal display panel or panels of the label shall be accompanied by the common or usual name of the characterizing flavor, e.g., “vanilla”, in letters not less than one-half the height of the letters used in the name of the food, except that:
</P>
<P>(i) If the food is one that is commonly expected to contain a characterizing food ingredient, e.g., strawberries in “strawberry shortcake”, and the food contains natural flavor derived from such ingredient and an amount of characterizing ingredient insufficient to independently characterize the food, or the food contains no such ingredient, the name of the characterizing flavor may be immediately preceded by the word “natural” and shall be immediately followed by the word “flavored” in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., “natural strawberry flavored shortcake,” or “strawberry flavored shortcake”.
</P>
<P>(ii) If none of the natural flavor used in the food is derived from the product whose flavor is simulated, the food in which the flavor is used shall be labeled either with the flavor of the product from which the flavor is derived or as “artificially flavored.”
</P>
<P>(iii) If the food contains both a characterizing flavor from the product whose flavor is simulated and other natural flavor which simulates, resembles or reinforces the characterizing flavor, the food shall be labeled in accordance with the introductory text and paragraph (i)(1)(i) of this section and the name of the food shall be immediately followed by the words “with other natural flavor” in letters not less than one-half the height of the letters used in the name of the characterizing flavor.
</P>
<P>(2) If the food contains any artificial flavor which simulates, resembles or reinforces the characterizing flavor, the name of the food on the principal display panel or panels of the label shall be accompanied by the common or usual name(s) of the characterizing flavor, in letters not less than one-half the height of the letters used in the name of the food and the name of the characterizing flavor shall be accompanied by the word(s) “artificial” or “artificially flavored”, in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., “artificial vanilla”, “artificially flavored strawberry”, or “grape artificially flavored”.
</P>
<P>(3) Wherever the name of the characterizing flavor appears on the label (other than in the statement of ingredients) so conspicuously as to be easily seen under customary conditions of purchase, the words prescribed by this paragraph shall immediately and conspicuously precede or follow such name, without any intervening written, printed, or graphic matter, except:
</P>
<P>(i) Where the characterizing flavor and a trademark or brand are presented together, other written, printed, or graphic matter that is a part of or is associated with the trademark or brand may intervene if the required words are in such relationship with the trademark or brand as to be clearly related to the characterizing flavor; and
</P>
<P>(ii) If the finished product contains more than one flavor subject to the requirements of this paragraph, the statements required by this paragraph need appear only once in each statement of characterizing flavors present in such food, e.g., “artificially flavored vanilla and strawberry”.
</P>
<P>(iii) If the finished product contains three or more distinguishable characterizing flavors, or a blend of flavors with no primary recognizable flavor, the flavor may be declared by an appropriately descriptive generic term in lieu of naming each flavor, e.g., “artificially flavored fruit punch”.
</P>
<P>(4) A flavor supplier shall certify, in writing, that any flavor he supplies which is designated as containing no artificial flavor does not, to the best of his knowledge and belief, contain any artificial flavor, and that he has added no artificial flavor to it. The requirement for such certification may be satisfied by a guarantee under section 303(c)(2) of the act which contains such a specific statement. A flavor user shall be required to make such a written certification only where he adds to or combines another flavor with a flavor which has been certified by a flavor supplier as containing no artificial flavor, but otherwise such user may rely upon the supplier's certification and need make no separate certification. All such certifications shall be retained by the certifying party throughout the period in which the flavor is supplied and for a minimum of three years thereafter, and shall be subject to the following conditions:
</P>
<P>(i) The certifying party shall make such certifications available upon request at all reasonable hours to any duly authorized office or employee of the Food and Drug Administration or any other employee acting on behalf of the Secretary of Health and Human Services. Such certifications are regarded by the Food and Drug Administration as reports to the government and as guarantees or other undertakings within the meaning of section 301(h) of the act and subject the certifying party to the penalties for making any false report to the government under 18 U.S.C. 1001 and any false guarantee or undertaking under section 303(a) of the act. The defenses provided under section 303(c)(2) of the act shall be applicable to the certifications provided for in this section.
</P>
<P>(ii) Wherever possible, the Food and Drug Administration shall verify the accuracy of a reasonable number of certifications made pursuant to this section, constituting a representative sample of such certifications, and shall not request all such certifications.
</P>
<P>(iii) Where no person authorized to provide such information is reasonably available at the time of inspection, the certifying party shall arrange to have such person and the relevant materials and records ready for verification as soon as practicable: <I>Provided,</I> That, whenever the Food and Drug Administration has reason to believe that the supplier or user may utilize this period to alter inventories or records, such additional time shall not be permitted. Where such additional time is provided, the Food and Drug Administration may require the certifying party to certify that relevant inventories have not been materially disturbed and relevant records have not been altered or concealed during such period.
</P>
<P>(iv) The certifying party shall provide, to an officer or representative duly designated by the Secretary, such qualitative statement of the composition of the flavor or product covered by the certification as may be reasonably expected to enable the Secretary's representatives to determine which relevant raw and finished materials and flavor ingredient records are reasonably necessary to verify the certifications. The examination conducted by the Secretary's representative shall be limited to inspection and review of inventories and ingredient records for those certifications which are to be verified.
</P>
<P>(v) Review of flavor ingredient records shall be limited to the qualitative formula and shall not include the quantitative formula. The person verifying the certifications may make only such notes as are necessary to enable him to verify such certification. Only such notes or such flavor ingredient records as are necessary to verify such certification or to show a potential or actual violation may be removed or transmitted from the certifying party's place of business: <I>Provided,</I> That, where such removal or transmittal is necessary for such purposes the relevant records and notes shall be retained as separate documents in Food and Drug Administration files, shall not be copied in other reports, and shall not be disclosed publicly other than in a judicial proceeding brought pursuant to the act or 18 U.S.C. 1001.
</P>
<P>(j) A food to which a chemical preservative(s) is added shall, except when exempt pursuant to § 101.100 bear a label declaration stating both the common or usual name of the ingredient(s) and a separate description of its function, e.g., “preservative”, “to retard spoilage”, “a mold inhibitor”, “to help protect flavor” or “to promote color retention”.
</P>
<P>(k) The label of a food to which any coloring has been added shall declare the coloring in the statement of ingredients in the manner specified in paragraphs (k)(1) and (k)(2) of this section, except that colorings added to butter, cheese, and ice cream, if declared, may be declared in the manner specified in paragraph (k)(3) of this section, and colorings added to foods subject to §§ 105.62 and 105.65 of this chapter shall be declared in accordance with the requirements of those sections.
</P>
<P>(1) A color additive or the lake of a color additive subject to certification under 721(c) of the act shall be declared by the name of the color additive listed in the applicable regulation in part 74 or part 82 of this chapter, except that it is not necessary to include the “FD&amp;C” prefix or the term “No.” in the declaration, but the term “Lake” shall be included in the declaration of the lake of the certified color additive (e.g., Blue 1 Lake). Manufacturers may parenthetically declare an appropriate alternative name of the certified color additive following its common or usual name as specified in part 74 or part 82 of this chapter.
</P>
<P>(2) Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added” (or by an equally informative term that makes clear that a color additive has been used in the food). Alternatively, such color additives may be declared as “Colored with ________________” or “________________ color,” the blank to be filled in with the name of the color additive listed in the applicable regulation in part 73 of this chapter.
</P>
<P>(3) When a coloring has been added to butter, cheese, or ice cream, it need not be declared in the ingredient list unless such declaration is required by a regulation in part 73 or part 74 of this chapter to ensure safe conditions of use for the color additive. Voluntary declaration of all colorings added to butter, cheese, and ice cream, however, is recommended.
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 44 FR 3963, Jan. 19, 1979; 44 FR 37220, June 26, 1979; 54 FR 24891, June 12, 1989; 58 FR 2875, Jan. 6, 1993; 63 FR 14818, Mar. 27, 1998; 74 FR 216, Jan. 5, 2009]


</CITA>
</DIV8>


<DIV8 N="§ 101.30" NODE="21:2.0.1.1.2.2.1.2" TYPE="SECTION">
<HEAD>§ 101.30   Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice.</HEAD>
<P>(a) This section applies to any food that purports to be a beverage that contains any fruit or vegetable juice (i.e., the product's advertising, label, or labeling bears the name of, or variation on the name of, or makes any other direct or indirect representation with respect to, any fruit or vegetable juice), or the label or labeling bears any vignette (i.e., depiction of a fruit or vegetable) or other pictorial representation of any fruit or vegetable, or the product contains color and flavor that gives the beverage the appearance and taste of containing a fruit or vegetable juice. The beverage may be carbonated or noncarbonated, concentrated, full-strength, diluted, or contain no juice. For example, a soft drink (soda) that does not represent or suggest by its physical characteristics, name, labeling, ingredient statement, or advertising that it contains fruit or vegetable juice does not purport to contain juice and therefore does not require a percent juice declaration.
</P>
<P>(b)(1) If the beverage contains fruit or vegetable juice, the percentage shall be declared by the words “Contains __ percent (or %) ______ juice” or “__ percent (or %) juice,” or a similar phrase, with the first blank filled in with the percentage expressed as a whole number not greater than the actual percentage of the juice and the second blank (if used) filled in with the name of the particular fruit or vegetable (e.g., “Contains 50 percent apple juice” or “50 percent juice”).
</P>
<P>(2) If the beverage contains less than 1 percent juice, the total percentage juice shall be declared as “less than 1 percent juice” or “less than 1 percent ______ juice” with the blank filled in with the name of the particular fruit or vegetable.
</P>
<P>(3) If the beverage contains 100 percent juice and also contains non-juice ingredients that do not result in a diminution of the juice soluble solids or, in the case of expressed juice, in a change in the volume, when the 100 percent juice declaration appears on a panel of the label that does not also bear the ingredient statement, it must be accompanied by the phrase “with added ______,” the blank filled in with a term such as “ingredient(s),” “preservative,” or “sweetener,” as appropriate (e.g., “100% juice with added sweetener”), except that when the presence of the non-juice ingredient(s) is declared as a part of the statement of identity of the product, this phrase need not accompany the 100 percent juice declaration.
</P>
<P>(c) If a beverage contains minor amounts of juice for flavoring and is labeled with a flavor description using terms such as “flavor”, “flavored”, or “flavoring” with a fruit or vegetable name and does not bear:
</P>
<P>(1) The term “juice” on the label other than in the ingredient statement; or
</P>
<P>(2) An explicit vignette depicting the fruit or vegetable from which the flavor derives, such as juice exuding from a fruit or vegetable; or
</P>
<P>(3) Specific physical resemblance to a juice or distinctive juice characteristic such as pulp then total percentage juice declaration is not required.
</P>
<P>(d) If the beverage does not meet the criteria for exemption from total juice percentage declaration as described in paragraph (c) of this section and contains no fruit or vegetable juice, but the labeling or color and flavor of the beverage represents, suggests, or implies that fruit or vegetable juice may be present (e.g., the product advertising or labeling bears the name, a variation of the name, or a pictorial representation of any fruit or vegetable, or the product contains color and flavor that give the beverage the appearance and taste of containing a fruit or vegetable juice), then the label shall declare “contains zero (0) percent (or %) juice”. Alternatively, the label may declare “Containing (or contains) no ______ juice”, or “no ______ juice”, or “does not contain ______ juice”, the blank to be filled in with the name of the fruits or vegetables represented, suggested, or implied, but if there is a general suggestion that the product contains fruit or vegetable juice, such as the presence of fruit pulp, the blank shall be filled in with the word “fruit” or “vegetable” as applicable (e.g., “contains no fruit juice”, or “does not contain fruit juice”).
</P>
<P>(e) If the beverage is sold in a package with an information panel as defined in § 101.2, the declaration of amount of juice shall be prominently placed on the information panel in lines generally parallel to other required information, appearing:
</P>
<P>(1) Near the top of the information panel, with no other printed label information appearing above the statement except the brand name, product name, logo, or universal product code; and
</P>
<P>(2) In easily legible boldface print or type in distinct contrast to other printed or graphic matter, in a height not less than the largest type found on the information panel except that used for the brand name, product name, logo, universal product code, the title phrase “Nutrition Facts,” the declaration of “Serving size,” “Calories” and the numerical value for “Calories appearing in the nutrition information as required by § 101.9.
</P>
<P>(f) The percentage juice declaration may also be placed on the principal display panel, provided that the declaration is consistent with that presented on the information panel.
</P>
<P>(g) If the beverage is sold in a package that does not bear an information panel as defined in § 101.2, the percentage juice declaration shall be placed on the principal display panel, in type size not less than that required for the declaration of net quantity of contents statement in § 101.7(i), and be placed near the name of the food.
</P>
<P>(h)(1) In enforcing these regulations, the Food and Drug Administration will calculate the labeled percentage of juice from concentrate found in a juice or juice beverage using the minimum Brix levels listed below where single-strength (100 percent) juice has at least the specified minimum Brix listed below:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Juice
</TH><TH class="gpotbl_colhed" scope="col">100 percent juice 
<sup>1</sup>
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Acerola</TD><TD align="right" class="gpotbl_cell">6.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apple</TD><TD align="right" class="gpotbl_cell">11.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apricot</TD><TD align="right" class="gpotbl_cell">11.7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Banana</TD><TD align="right" class="gpotbl_cell">22.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Blackberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Blueberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Boysenberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cantaloupe Melon</TD><TD align="right" class="gpotbl_cell">9.6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Carambola</TD><TD align="right" class="gpotbl_cell">7.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Carrot</TD><TD align="right" class="gpotbl_cell">8.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Casaba Melon</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cashew (Caju)</TD><TD align="right" class="gpotbl_cell">12.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Celery</TD><TD align="right" class="gpotbl_cell">3.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cherry, dark, sweet</TD><TD align="right" class="gpotbl_cell">20.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cherry, red, sour</TD><TD align="right" class="gpotbl_cell">14.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Crabapple</TD><TD align="right" class="gpotbl_cell">15.4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cranberry</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Currant (Black)</TD><TD align="right" class="gpotbl_cell">11.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Currant (Red)</TD><TD align="right" class="gpotbl_cell">10.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Date</TD><TD align="right" class="gpotbl_cell">18.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dewberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Elderberry</TD><TD align="right" class="gpotbl_cell">11.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fig</TD><TD align="right" class="gpotbl_cell">18.2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Gooseberry</TD><TD align="right" class="gpotbl_cell">8.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Grape</TD><TD align="right" class="gpotbl_cell">16.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Grapefruit</TD><TD align="right" class="gpotbl_cell">
<sup>3</sup>10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Guanabana (soursop)</TD><TD align="right" class="gpotbl_cell">16.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Guava</TD><TD align="right" class="gpotbl_cell">7.7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Honeydew melon</TD><TD align="right" class="gpotbl_cell">9.6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Kiwi</TD><TD align="right" class="gpotbl_cell">15.4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lemon</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 4.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lime</TD><TD align="right" class="gpotbl_cell"><E T="52">2</E> 4.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Loganberry</TD><TD align="right" class="gpotbl_cell">10.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Mango</TD><TD align="right" class="gpotbl_cell">13.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Nectarine</TD><TD align="right" class="gpotbl_cell">11.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Orange</TD><TD align="right" class="gpotbl_cell">
<sup>3</sup>11.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Papaya</TD><TD align="right" class="gpotbl_cell">11.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Passion Fruit</TD><TD align="right" class="gpotbl_cell">14.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Peach</TD><TD align="right" class="gpotbl_cell">10.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pear</TD><TD align="right" class="gpotbl_cell">12.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pineapple</TD><TD align="right" class="gpotbl_cell">12.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Plum</TD><TD align="right" class="gpotbl_cell">14.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pomegranate</TD><TD align="right" class="gpotbl_cell">16.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Prune</TD><TD align="right" class="gpotbl_cell">18.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Quince</TD><TD align="right" class="gpotbl_cell">13.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Raspberry (Black)</TD><TD align="right" class="gpotbl_cell">11.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Raspberry (Red)</TD><TD align="right" class="gpotbl_cell">9.2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Rhubarb</TD><TD align="right" class="gpotbl_cell">5.7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Strawberry</TD><TD align="right" class="gpotbl_cell">8.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Tangerine</TD><TD align="right" class="gpotbl_cell">
<sup>3</sup>11.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Tomato</TD><TD align="right" class="gpotbl_cell">5.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Watermelon</TD><TD align="right" class="gpotbl_cell">7.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Youngberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> Indicates Brix value unless other value specified.
</P><P class="gpotbl_note">
<sup>2</sup> Indicates anhydrous citrus acid percent by weight.
</P><P class="gpotbl_note">
<sup>3</sup> Brix values determined by refractometer for citrus juices may be corrected for citric acid.</P></DIV></DIV>
<P>(2) If there is no Brix level specified in paragraph (h)(1) of this section, the labeled percentage of that juice from concentrate in a juice or juice beverage will be calculated on the basis of the soluble solids content of the single-strength (unconcentrated) juice used to produce such concentrated juice.
</P>
<P>(i) Juices directly expressed from a fruit or vegetable (i.e., not concentrated and reconstituted) shall be considered to be 100 percent juice and shall be declared as “100 percent juice.”
</P>
<P>(j) Calculations of the percentage of juice in a juice blend or a diluted juice product made directly from expressed juice (i.e., not from concentrate) shall be based on the percentage of the expressed juice in the product computed on a volume/volume basis.
</P>
<P>(k) If the product is a beverage that contains a juice whose color, taste, or other organoleptic properties have been modified to the extent that the original juice is no longer recognizable at the time processing is complete, or if its nutrient profile has been diminished to a level below the normal nutrient range for the juice, then that juice to which such a major modification has been made shall not be included in the total percentage juice declaration.
</P>
<P>(l) A beverage required to bear a percentage juice declaration on its label, that contains less than 100 percent juice, shall not bear any other percentage declaration that describes the juice content of the beverage in its label or in its labeling (e.g., “100 percent natural” or “100 percent pure”). However, the label or labeling may bear percentage statements clearly unrelated to juice content (e.g., “provides 100 percent of U.S. RDA of vitamin C”).
</P>
<P>(m) Products purporting to be beverages that contain fruit or vegetable juices are exempted from the provisions of this section until May 8, 1994. All products that are labeled on or after that date shall comply with this section.
</P>
<CITA TYPE="N">[58 FR 2925, Jan. 6, 1993, as amended at 58 FR 44063, Aug. 18, 1993; 58 FR 49192, Sept. 22, 1993; 81 FR 33994, May 27, 2016; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.2.3" TYPE="SUBPART">
<HEAD>Subpart C—Specific Nutrition Labeling Requirements and Guidelines</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>55 FR 60890, Nov. 27, 1991, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 101.36" NODE="21:2.0.1.1.2.3.1.1" TYPE="SECTION">
<HEAD>§ 101.36   Nutrition labeling of dietary supplements.</HEAD>
<P>(a) The label of a dietary supplement that is offered for sale shall bear nutrition labeling in accordance with this regulation unless an exemption is provided for the product in paragraph (h) of this section. 
</P>
<P>(b) The declaration of nutrition information on the label and in labeling shall contain the following information, using the subheadings and the format specified in paragraph (e) of this section.
</P>
<P>(1) <I>Serving size.</I> (i) The subheading “Serving Size” shall be placed under the heading “Supplement Facts” and aligned on the left side of the nutrition label. The serving size shall be determined in accordance with §§ 101.9(b) and 101.12(b), Table 2. Serving size for dietary supplements shall be expressed using a term that is appropriate for the form of the supplement, such as “tablets,” “capsules,” “packets,” or “teaspoonfuls.” 
</P>
<P>(ii) The subheading “Servings Per Container” shall be placed under the subheading “Serving Size” and aligned on the left side of the nutrition label, except that this information need not be provided when it is stated in the net quantity of contents declaration. 
</P>
<P>(2) <I>Information on dietary ingredients that have a Reference Daily Intake (RDI) or a Daily Reference Value (DRV) as established in § 101.9(c) and their subcomponents (hereinafter referred to as “(b)(2)-dietary ingredients”).</I> (i) The (b)(2)-dietary ingredients to be declared, that is, total calories, total fat, saturated fat, <I>trans</I> fat, cholesterol, sodium, total carbohydrate, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, and potassium, shall be declared when they are present in a dietary supplement in quantitative amounts by weight that exceed the amount that can be declared as zero in nutrition labeling of foods in accordance with § 101.9(c). Calories from saturated fat, polyunsaturated fat, monounsaturated fat, soluble fiber, insoluble fiber, and sugar alcohol may be declared, but they shall be declared when a claim is made about them. Any (b)(2)-dietary ingredients that are not present, or that are present in amounts that can be declared as zero in § 101.9(c), shall not be declared (<I>e.g.,</I> amounts corresponding to less than 2 percent of the RDI for vitamins and minerals). Protein shall not be declared on labels of products that, other than ingredients added solely for technological reasons, contain only individual amino acids.
</P>
<P>(A) The names and the quantitative amounts by weight of each (b)(2)-dietary ingredient shall be presented under the heading “Amount Per Serving.” When the quantitative amounts by weight are presented in a separate column, the heading may be centered over a column of quantitative amounts, described by paragraph (b)(2)(ii) of this section, if space permits. A heading consistent with the declaration of the serving size, such as “Each Tablet Contains,” or “Amount Per 2 Tablets” may be used in place of the heading “Amount Per Serving.” Other appropriate terms, such as capsule, packet, or teaspoonful, also may be used in place of the term “Serving.” 
</P>
<P>(B) The names of dietary ingredients that are declared under paragraph (b)(2)(i) of this section shall be presented in a column aligned on the left side of the nutritional label in the order and manner of indentation specified in § 101.9(c), except that calcium and iron shall follow choline, and sodium and potassium shall follow chloride. This results in the following order for vitamins and minerals: Vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate and folic acid, vitamin B12, biotin, pantothenic acid, choline, calcium, iron, phosphorus, iodine, magnesium, zinc, selenium, copper, manganese, chromium, molybdenum, chloride, sodium, potassium, and fluoride. The (b)(2)-dietary ingredients shall be listed according to the nomenclature specified in § 101.9 or in paragraph (b)(2)(i)(B)(<I>2</I>) of this section.
</P>
<P>(<I>1</I>) When “Calories” are declared, they shall be listed first in the column of names, beneath a light bar separating the heading “Amount Per Serving” from the list of names. When “Calories from saturated fat” are declared, they shall be indented under “Calories.”
</P>
<P>(<I>2</I>) The following synonyms may be added in parentheses immediately following the name of these (b)(2)-dietary ingredients: Vitamin C (ascorbic acid), thiamin (vitamin B<E T="52">1</E>), riboflavin (vitamin B<E T="52">2</E>), and calories (energy). Energy content per serving may be expressed in kilojoule units, added in parentheses immediately following the statement of caloric content.
</P>
<P>(<I>3</I>) Beta-carotene may be declared as the percent of vitamin A that is present as beta-carotene, except that the declaration is required when a claim is made about beta-carotene. When declared, the percent shall be declared to the nearest whole percent, immediately adjacent to or beneath the name vitamin A (<I>e.g.,</I> “Vitamin A (90% as beta-carotene)”). The amount of beta-carotene in terms of micrograms (mcg) may be included in the parentheses following the percent statement (<I>e.g.,</I> “Vitamin A (90% (810 mcg) as beta-carotene)”).
</P>
<P>(ii) The number of calories, if declared, and the quantitative amount by weight per serving of each dietary ingredient required to be listed under paragraph (b)(2)(i) of this section shall be presented either in a separate column aligned to the right of the column of names or immediately following the listing of names within the same column. The quantitative amounts by weight shall represent the weight of the dietary ingredient rather than the weight of the source of the dietary ingredient (e.g., the weight of calcium rather than that of calcium carbonate).
</P>
<P>(A) The amounts shall be expressed in the increments specified in § 101.9(c)(1) through (7), which includes increments for sodium.
</P>
<P>(B) The amounts of vitamins and minerals, excluding sodium, shall be the amount of the vitamin or mineral included in one serving of the product, using the units of measurement and the levels of significance given in § 101.9(c)(8)(iv), except that zeros following decimal points may be dropped, and additional levels of significance may be used when the number of decimal places indicated is not sufficient to express lower amounts (<I>e.g.,</I> the RDI for zinc is given in whole milligrams (mg), but the quantitative amount may be declared in tenths of a mg). The amount of vitamin D may, but is not required to, be expressed in IUs, in addition to the mandatory declaration in mcg. Any declaration of the amount of vitamin D in IUs must appear in parentheses after the declaration of the amount of vitamin D in mcg.
</P>
<P>(iii) The percent of the Daily Value of all dietary ingredients declared under paragraph (b)(2)(i) of this section shall be listed, except that the percent Daily Value for protein, when present, shall be calculated using the corrected amount of protein as specified in § 101.9(c)(7)(ii); no percent of the Daily Value shall be given for subcomponents for which DRVs or RDIs have not been established (<I>e.g.,</I> total sugars). Additionally, the percentage of the RDI for protein shall be omitted when a food is purported to be for infants through 12 months of age.
</P>
<P>(A) When information on the percent of Daily Values is listed, this information shall be presented in one column aligned under the heading of “% Daily Value” and to the right of the column of amounts. The headings “% Daily Value (DV),” “% DV,” “Percent Daily Value,” or “Percent DV” may be substituted for “% Daily Value.” The heading “% Daily Value” shall be placed on the same line as the heading “Amount Per Serving.” When the acronym “DV” is unexplained in the heading and a footnote is required under (b)(2)(iii)(D), (b)(2)(iii)(F), or (b)(3)(iv) of this section, the footnote shall explain the acronym (e.g. “Daily Value (DV) not established”). 
</P>
<P>(B) The percent of Daily Value shall be calculated by dividing the quantitative amount by weight of each (b)(2)-dietary ingredient by the RDI as established in § 101.9(c)(8)(iv) or the DRV as established in § 101.9(c)(9) for the specified dietary ingredient and multiplying by 100, except that the percent of Daily Value for protein, when present, shall be calculated as specified in § 101.9(c)(7)(ii). The quantitative amount by weight of each dietary ingredient in this calculation shall be the unrounded amount, except that for total fat, saturated fat, cholesterol, sodium, potassium, total carbohydrate, and dietary fiber, the quantitative amount by weight declared on the label (i.e., rounded amount) may be used. The numerical value shall be followed by the symbol for percent (i.e., %).
</P>
<P>(C) The percentages based on RDI's and on DRV's shall be expressed to the nearest whole percent, except that for dietary ingredients for which DRV's have been established, “Less than 1%” or “&lt;1%” shall be used to declare the “% Daily Value” when the quantitative amount of the dietary ingredient by weight is great enough to require that the dietary ingredient be listed, but the amount is so small that the “% Daily Value” when rounded to the nearest percent is zero (e.g., a product that contains 1 gram of total carbohydrate would list the percent Daily Value as “Less than 1%” or “&lt;1%”). 
</P>
<P>(D) If the percent of Daily Value is declared for total fat, saturated fat, total carbohydrate, dietary fiber, or protein, or added sugars, a symbol shall follow the value listed for those nutrients that refers to the same symbol that is placed at the bottom of the nutrition label, below the bar required under paragraph (e)(6) of this section and inside the box, that is followed by the statement “Percent Daily Values are based on a 2,000 calorie diet.” If the product is represented or purported to be for use by children 1 through 3 years of age, and if the percent of Daily Value is declared for total fat, total carbohydrate, dietary fiber, or protein, or added sugars, a symbol shall follow the value listed for those nutrients that refers to the same symbol that is placed at the bottom of the nutrition label, below the bar required under paragraph (e)(6) of this section and inside the box, that is followed by the statement “Percent Daily Values are based on a 1,000 calorie diet.”
</P>
<P>(E) The percent of Daily Value shall be based on RDI or DRV values for adults and children 4 or more years of age, unless the product is represented or purported to be specifically for infants through 12 months of age, children 1 through 3 years of age, pregnant women, or lactating women, in which case the column heading shall clearly state the intended group. If the product is for persons within more than one group, the percent of Daily Value for each group shall be presented in separate columns as shown in paragraph (e)(11)(ii) of this section.
</P>
<P>(F) For declared subcomponents that have no DRVs or RDIs, a symbol (<I>e.g.,</I> an asterisk) shall be placed in the “Percent Daily Value” column that shall refer to the same symbol that is placed at the bottom of the nutrition label, below the last heavy bar and inside the box, and followed by a statement “Daily Value not established.”
</P>
<P>(G) When calories or calories from saturated fat are declared, the space under the “% DV” column shall be left blank for these items. When there are no other (b)(2)-dietary ingredients listed for which a value must be declared in the “% DV” column, the column may be omitted as shown in paragraph (e)(11)(vii) of this section. When the “% DV” column is not required, but the dietary ingredients listed are subject to paragraph (b)(2)(iii)(F) of this section, the symbol required in that paragraph shall immediately follow the quantitative amount by weight for each dietary ingredient listed under “Amount Per Serving.”
</P>
<P>(3) <I>Information on dietary ingredients for which RDI's and DRV's have not been established.</I> (i) Dietary ingredients for which FDA has not established RDI's or DRV's and that are not subject to regulation under paragraph (b)(2) of this section (hereinafter referred to as “other dietary ingredients”) shall be declared by their common or usual name when they are present in a dietary supplement, in a column that is under the column of names described in paragraph (b)(2)(i)(B) of this section or, as long as the constituents of an other dietary ingredient are not listed, in a linear display, under the heavy bar described in paragraph (e)(6) of this section, except that if no (b)(2)-dietary ingredients are declared, other dietary ingredients shall be declared directly beneath the heading “Amount Per Serving” described in paragraph (b)(2)(i)(A) of this section. 
</P>
<P>(ii) The quantitative amount by weight per serving of other dietary ingredients shall be presented in the same manner as the corresponding information required in paragraph (b)(2)(ii) of this section or, when a linear display is used, shall be presented immediately following the name of the other dietary ingredient. The quantitative amount by weight shall be the weight of the other dietary ingredient listed and not the weight of any component, or the source, of that dietary ingredient. 
</P>
<P>(A) These amounts shall be expressed using metric measures in appropriate units.
</P>
<P>(B) For any dietary ingredient that is a liquid extract from which the solvent has not been removed, the quantity listed shall be the volume or weight of the total extract. Information on the condition of the starting material shall be indicated when it is fresh and may be indicated when it is dried. Information may be included on the concentration of the dietary ingredient and the solvent used, e.g., “fresh dandelion root extract, x (y:z) in 70% ethanol,” where x is the number of milliliters (mL) or mg of the entire extract, y is the weight of the starting material and z is the volume (mL) of solvent. Where the solvent has been partially removed (not to dryness), the final concentration, when indicated, shall be stated (e.g., if the original extract was 1:5 and 50 percent of the solvent was removed, then the final concentration shall be stated as 1:2.5). Where the name of the solvent used is not included in the nutrition label, it is required to be listed in the ingredient statement in accordance with § 101.4(g).
</P>
<P>(C) For a dietary ingredient that is an extract from which the solvent has been removed, the weight of the ingredient shall be the weight of the dried extract.
</P>
<P>(iii) The constituents of a dietary ingredient described in paragraph (b)(3)(i) of this section may be listed indented under the dietary ingredient and followed by their quantitative amounts by weight per serving, except that dietary ingredients described in paragraph (b)(2) of this section shall be listed in accordance with that section. When the constituents of a dietary ingredient described in paragraph (b)(3)(i) of this section are listed, all other dietary ingredients shall be declared in a column; however, the constituents themselves may be declared in a column or in a linear display.
</P>
<P>(iv) Other dietary ingredients shall bear a symbol (e.g., an asterisk) in the column under the heading of “% Daily Value” that refers to the same symbol placed at the bottom of the nutrition label and followed by the statement “Daily Value not established,” except that when the heading “% Daily Value” is not used, the symbol shall follow the quantitative amount by weight for each dietary ingredient listed. 
</P>
<P>(c) A proprietary blend of dietary ingredients shall be included in the list of dietary ingredients described in paragraph (b)(3)(i) of this section and identified by the term “Proprietary Blend” or other appropriately descriptive term or fanciful name and may be highlighted by bold type. Except as specified in this paragraph, all other requirements for the listing of dietary ingredients in dietary supplements are applicable.
</P>
<P>(1) Dietary ingredients contained in the proprietary blend that are listed under paragraph (b)(2) of this section shall be declared in accordance with paragraph (b)(2) of this section.
</P>
<P>(2) Dietary ingredients contained in the proprietary blend that are listed under paragraph (b)(3) of this section (i.e., “other dietary ingredients”) shall be declared in descending order of predominance by weight, in a column or linear fashion, and indented under the term “Proprietary Blend” or other appropriately descriptive term or fanciful name. 
</P>
<P>(3) The quantitative amount by weight specified for the proprietary blend shall be the total weight of all other dietary ingredients contained in the proprietary blend and shall be placed on the same line to the right of the term “Proprietary Blend” or other appropriately descriptive term or fanciful name underneath the column of amounts described in paragraph (b)(2)(ii) of this section. A symbol (e.g., asterisk), which refers to the same symbol placed at the bottom of the nutrition label that is followed by the statement “Daily Value not established,” shall be placed under the heading “% Daily Value,” if present, or immediately following the quantitative amount by weight for the proprietary blend. 
</P>
<P>(4) The sample label shown in paragraph (e)(11)(v) of this section illustrates one method of nutrition labeling a proprietary blend of dietary ingredients.
</P>
<P>(d) The source ingredient that supplies a dietary ingredient may be identified within the nutrition label in parentheses immediately following or indented beneath the name of a dietary ingredient and preceded by the words “as” or “from”, e.g., “Calcium (as calcium carbonate),” except that manner of presentation is unnecessary when the name of the dietary ingredient (e.g., Oriental ginseng) or its synonym (e.g., ascorbic acid) is itself the source ingredient. When a source ingredient is identified in parentheses within the nutrition label, or when the name of the dietary ingredient or its synonym is the source ingredient, it shall not be required to be listed again in the ingredient statement that appears outside of the nutrition label. When a source ingredient is not identified within the nutrition label, it shall be listed in an ingredient statement in accordance with § 101.4(g), which shall appear outside and immediately below the nutrition label or, if there is insufficient space below the nutrition label, immediately contiguous and to the right of the nutrition label.
</P>
<P>(1) Source ingredients shall be identified in accordance with § 101.4 (i.e., shall be listed by common or usual name, and the listing of botanicals shall specify the part of the plant from which the ingredient is derived) regardless of whether they are listed in an ingredient statement or in the nutrition label.
</P>
<P>(2) When source ingredients are listed within the nutrition label, and two or more are used to provide a single dietary ingredient, all of the sources shall be listed within the parentheses in descending order by weight.
</P>
<P>(3) Representations that the source ingredient conforms to an official compendium may be included either in the nutrition label or in the ingredient list (e.g., “Calcium (as calcium carbonate USP)”). 
</P>
<P>(e) Except as provided for small and intermediate sized packages under paragraph (h)(3)(i)(2) of this section, information other than the title, headings, and footnotes shall be in uniform type size no smaller than 8 point. Type size no smaller than 6 point may be used for column headings (<I>e.g.,</I> “Amount Per Serving” and “% Daily Value”) and for footnotes (<I>e.g.,</I> “Percent Daily Values are based on a 2,000 calorie diet”).
</P>
<P>(1) The title, “Supplement Facts,” shall be set in a type size larger than all other print size in the nutrition label and, unless impractical, shall be set full width of the nutrition label. The title and all headings shall be bolded to distinguish them from other information. 
</P>
<P>(2) The nutrition information shall be enclosed in a box by using hairlines.
</P>
<P>(3) All information within the nutrition label shall utilize:
</P>
<P>(i) A single easy-to-read type style, 
</P>
<P>(ii) All black or one color type, printed on a white or other neutral contrasting background whenever practical,
</P>
<P>(iii) Upper- and lowercase letters, except that all uppercase lettering may be utilized for packages that have a total surface area available to bear labeling of less than 12 square inches,
</P>
<P>(iv) At least one point leading (i.e., space between lines of text), and
</P>
<P>(v) Letters that do not touch.
</P>
<P>(4) Except as provided for small and intermediate-sized packages under paragraph (i)(2) of this section, information other than the title, headings, and footnotes shall be in uniform type size no smaller than 8 point. Type size no smaller than 6 point may be used for column headings (e.g., “Amount Per Serving” and “% Daily Value”) and for footnotes (e.g., “Percent Daily Values are based on a 2,000 calorie diet”). 
</P>
<P>(5) A hairline rule that is centered between the lines of text shall separate each dietary ingredient required in paragraph (b)(2) and (b)(3) of this section from the dietary ingredient above and beneath it, as shown in paragraph (e)(10) of this section.
</P>
<P>(6) A heavy bar shall be placed:
</P>
<P>(i) Beneath the subheading “Servings Per Container” except that if “Servings Per Container” is not required and, as a result, not declared, the bar shall be placed beneath the subheading “Serving Size,”
</P>
<P>(ii) Beneath the last dietary ingredient to be listed under paragraph (b)(2)(i) of this section, if any, and
</P>
<P>(iii) Beneath the last other dietary ingredient to be listed under paragraph (b)(3) of this section, if any.
</P>
<P>(7) A light bar shall be placed beneath the headings “Amount Per Serving” and “% Daily Value.”
</P>
<P>(8) If the product contains two or more separately packaged dietary supplements that differ from each other (<I>e.g.,</I> the product has a packet of supplements to be taken in the morning and a different packet to be taken in the afternoon), the quantitative amounts and percent of Daily Value may be presented as specified in this paragraph in individual nutrition labels or in one aggregate nutrition label as illustrated in paragraph (e)(11)(iii) of this section.
</P>
<P>(9)(i) The quantitative amount by weight (or volume, if permitted) and the percent of Daily Value of each dietary ingredient may be presented on a “per unit” basis in addition to the “per serving” basis required by paragraphs (b)(2)(ii) and (b)(2)(iii) of this section for (b)(2)-dietary ingredients and (b)(3)(ii) and (b)(3)(iv) of this section for other dietary ingredients. If “per unit” information is provided, it must be presented in additional columns to the right of the “per serving” information and be clearly identified by appropriate headings.
</P>
<P>(ii) Alternatively, if a recommendation is made in other parts of the label that a dietary supplement be consumed more than once per day, the total quantitative amount by weight (or volume, if permitted) and the percent of Daily Value of each dietary ingredient may be presented on a “per day” basis in addition to the “per serving” basis required by paragraphs (b)(2)(ii) and (b)(2)(iii) of this section for (b)(2)-dietary ingredients and (b)(3)(ii) and (b)(3)(iv) of this section for other dietary ingredients. If “per day” information is provided, it must be presented in additional columns to the right of the “per serving” information and be clearly identified by appropriate headings and/or be presented in a parenthetical statement as part of the “Serving Size” declaration. A sample illustration for “per day” information in a column format is provided in paragraph (e)(11)(viii) of this section. As illustrated, the additional “Per Day” column heading is followed parenthetically by the number of servings recommended per day in other parts of the label (e.g., “Per Day (3 Caplets)”). When the parenthetical statement format following the “Serving Size” declaration is used as an alternative to the column format, the statement must provide no more than simple instructions regarding how to calculate the “per day” amount for the number of servings per day recommended in other parts of the label (e.g., “Serving Size: 1 Caplet (Multiply amounts by 3 for total daily amount)”). When the parenthetical statement format following the “Serving Size” declaration is used in addition to the column format, the statement must provide no more than a simple declaration of the number of servings recommended in other parts of the label (e.g., “Serving Size: 1 Caplet (Total daily amount: 3 caplets per day)”).
</P>
<P>(10) In the interest of uniformity of presentation, FDA urges that the information be presented using the graphic specifications set forth in appendix B to part 101, as applicable. 
</P>
<P>(11) The following sample labels are presented for the purpose of illustration: 
</P>
<img src="/graphics/er27my16.413.gif"/>
<P>(ii) Multiple vitamins for children and adults (excludes Servings Per Container which is stated in the net quantity of contents declaration):
</P>
<img src="/graphics/er21de18.014.gif"/>
<img src="/graphics/er27my16.415.gif"/>
<P>(iv) Dietary supplement containing dietary ingredients with and without RDIs and DRVs:

</P>
<img src="/graphics/er21de18.015.gif"/>
<img src="/graphics/er27my16.417.gif"/>
<img src="/graphics/er27my16.418.gif"/>
<img src="/graphics/er27my16.419.gif"/>
<img src="/graphics/er25mr22.000.gif"/>
<P>(12) If space is not adequate to list the required information as shown in the sample labels in paragraph (e)(11) of this section, the list may be split and continued to the right as long as the headings are repeated. The list to the right must be set off by a line that distinguishes it and sets it apart from the dietary ingredients and percent of Daily Value information given to the left. The following sample label illustrates this display:
</P>
<img src="/graphics/er21de18.016.gif"/>
<P>(f)(1) Compliance with this section will be determined in accordance with § 101.9(g)(1) through (g)(8), (g)(10), and (g)(11), except that the sample for analysis shall consist of a composite of 12 subsamples (consumer packages) or 10 percent of the number of packages in the same inspection lot, whichever is smaller, randomly selected to be representative of the lot. The criteria on class I and class II nutrients given in § 101.9(g)(3) and (g)(4) also are applicable to other dietary ingredients described in paragraph (b)(3)(i) of this section. Reasonable excesses over labeled amounts are acceptable within current good manufacturing practice.
</P>
<P>(2) When it is not technologically feasible, or some other circumstance makes it impracticable, for firms to comply with the requirements of this section, FDA may permit alternative means of compliance or additional exemptions to deal with the situation in accordance with § 101.9(g)(9). Firms in need of such special allowances shall make their request in writing to the Office of Nutrition and Food Labeling (HFS-800), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(g) Except as provided in paragraphs (i)(2) and (i)(5) of this section, the location of nutrition information on a label shall be in compliance with § 101.2.
</P>
<P>(h) Dietary supplements are subject to the exemptions specified as follows in:
</P>
<P>(1) Section 101.9(j)(1) for foods that are offered for sale by a person who makes direct sales to consumers (i.e., a retailer) who has annual gross sales or business done in sales to consumers that is not more than $500,000 or has annual gross sales made or business done in sales of food to consumers of not more than $50,000, and whose labels, labeling, and advertising do not provide nutrition information or make a nutrient content or health claim;
</P>
<P>(2) Section 101.9(j)(18) for foods that are low-volume products (that is, they meet the requirements for units sold in § 101.9(j)(18)(i) or (j)(18)(ii)); that, except as provided in § 101.9(j)(18)(iv), are the subject of a claim for an exemption that provides the information required under § 101.9(j)(18)(iv), that is filed before the beginning of the time period for which the exemption is claimed, and that is filed by a person, whether it is the manufacturer, packer, or distributor, that qualifies to claim the exemption under the requirements for average full-time equivalent employees in § 101.9(j)(18)(i) or (j)(18)(ii), and whose labels, labeling, and advertising do not provide nutrition information or make a nutrient content or health claim; 
</P>
<P>(3) Section 101.9(j)(9) for foods shipped in bulk form that are not for distribution to consumers in such form and that are for use solely in the manufacture of other dietary supplements or that are to be processed, labeled, or repacked at a site other than where originally processed or packed.
</P>
<P>(i)(1) Dietary supplements are subject to the special labeling provisions specified in § 101.9(j)(5)(i) for foods other than infant formula, represented or purported to be specifically for infants through 12 months of age and children 1 through 3 years of age.
</P>
<P>(2) Section 101.9(j)(13) for foods in small or intermediate-sized packages, except that:
</P>
<P>(i) All information within the nutrition label on small-sized packages, which have a total surface area available to labeling of less than 12 square inches, shall be in type size no smaller than 4.5 point;
</P>
<P>(ii) All information within the nutrition label on intermediate-sized packages, which have from 12 to 40 square inches of surface area available to bear labeling, shall be in type size no smaller than 6 point, except that type size no smaller than 4.5 point may be used on packages that have less than 20 square inches available for labeling and more than 8 dietary ingredients to be listed and on packages that have 20 to 40 square inches available for labeling and more than 16 dietary ingredients to be listed. 
</P>
<P>(iii) When the nutrition information is presented on any panel under § 101.9(j)(13)(ii)(D), the ingredient list shall continue to be located immediately below the nutrition label, or, if there is insufficient space below the nutrition label, immediately contiguous and to the right of the nutrition label as specified in § 101.4(g). 
</P>
<P>(iv) When it is not possible for a small or intermediate-sized package that is enclosed in an outer package to comply with these type size requirements, the type size of the nutrition label on the primary (inner) container may be as small as needed to accommodate all of the required label information provided that the primary container is securely enclosed in outer packaging, the nutrition labeling on the outer packaging meets the applicable type size requirements, and such outer packaging is not intended to be separated from the primary container under conditions of retail sale. 
</P>
<P>(v) Where there is not sufficient space on a small or intermediate-sized package for a nutrition label that meets minimum type size requirements of 4.5 points if hairlines are used in accordance with paragraph (e)(5) of this section, the hairlines may be omitted and replaced by a row of dots connecting the columns containing the name of each dietary ingredient and the quantitative amounts (by weight and as a percent of Daily Value).
</P>
<P>(3) Section 101.9(j)(15) for foods in multiunit food containers; 
</P>
<P>(4) Section 101.9(j)(16) for foods sold in bulk containers; and
</P>
<P>(5) Section 101.9(j)(17) for foods in packages that have a total surface area available to bear labeling greater than 40 square inches but whose principal display panel and information panel do not provide sufficient space to accommodate all required label information, except that the ingredient list shall continue to be located immediately below the nutrition label, or, if there is insufficient space below the nutrition label, immediately contiguous and to the right of the nutrition label as specified in § 101.4(g).
</P>
<P>(j) Dietary supplements shall be subject to the misbranding provisions of § 101.9(k).
</P>
<CITA TYPE="N">[62 FR 49849, Sept. 23, 1997, as amended at 63 FR 30620, June 5, 1998; 66 FR 56035, Nov. 6, 2001; 71 FR 51726, Aug. 31, 2006; 71 FR 74791, Dec. 13, 2006; 81 FR 33994, May 27, 2016; 83 FR 65502, Dec. 21, 2018]




</CITA>
</DIV8>


<DIV8 N="§ 101.42" NODE="21:2.0.1.1.2.3.1.2" TYPE="SECTION">
<HEAD>§ 101.42   Nutrition labeling of raw fruit, vegetables, and fish.</HEAD>
<P>(a) The Food and Drug Administration (FDA) urges food retailers to provide nutrition information, as provided in § 101.9(c), for raw fruit, vegetables, and fish at the point-of-purchase. If retailers choose to provide such information, they should do so in a manner that conforms to the guidelines in § 101.45.
</P>
<P>(b) In § 101.44, FDA has listed the 20 varieties of raw fruit, vegetables, and fish that are most frequently consumed during a year and to which the guidelines apply.
</P>
<P>(c) FDA has also defined in § 101.43, the circumstances that constitute substantial compliance by food retailers with the guidelines.
</P>
<P>(d) By May 8, 1993, FDA will issue a report on actions taken by food retailers to provide consumers with nutrition information for raw fruit, vegetables, and fish under the guidelines established in § 101.45.
</P>
<P>(1) The report will include a determination of whether there is substantial compliance, as defined in § 101.43, with the guidelines.
</P>
<P>(2) In evaluating substantial compliance, FDA will consider only the 20 varieties of raw fruit, vegetables, and fish most frequently consumed as identified in § 101.44.
</P>
<P>(e) If FDA finds that there is substantial compliance with the guidelines for the nutrition labeling of raw fruit and vegetables or of fish, the agency will so state in the report, and the guidelines will remain in effect. FDA will reevaluate the market place for substantial compliance every 2 years.
</P>
<P>(f) If FDA determines that there is not substantial compliance with the guidelines for raw fruit and vegetables or for raw fish, the agency will at that time issue proposed regulations requiring that any person who offers raw fruit and vegetables or fish to consumers provide, in a manner prescribed by regulations, the nutrition information required by § 101.9. Final regulations would have to be issued 6 months after issuance of proposed regulations, and they would become effective 6 months after the date of their promulgation.


</P>
</DIV8>


<DIV8 N="§ 101.43" NODE="21:2.0.1.1.2.3.1.3" TYPE="SECTION">
<HEAD>§ 101.43   Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish.</HEAD>
<P>(a) The Food and Drug Administration (FDA) will judge a food retailer who sells raw agricultural commodities or raw fish to be in compliance with the guidelines in § 101.45 with respect to raw agricultural commodities if the retailer displays or provides nutrition labeling for at least 90 percent of the raw agricultural commodities listed in § 101.44 that it sells, and with respect to raw fish if the retailer displays or provides nutrition labeling for at least 90 percent of the types of raw fish listed in § 101.44 that it sells. To be in compliance, the nutrition labeling shall:
</P>
<P>(1) Be presented in the store or other type of establishment in a manner that is consistent with § 101.45(a)(1);
</P>
<P>(2) Be presented in content and format that are consistent with § 101.45 (a)(2), (a)(3), and (a)(4); and
</P>
<P>(3) Include data that have been provided by FDA in appendices C and D to part 101 of this chapter, except that the information on potassium is voluntary.
</P>
<P>(b) To determine whether there is substantial compliance by food retailers with the guidelines in § 101.45 for the voluntary nutrition labeling of raw fruit and vegetables and of raw fish, FDA will select a representative sample of 2,000 stores, allocated by store type and size, for raw fruit and vegetables and for raw fish.
</P>
<P>(c) FDA will find that there is substantial compliance with the guidelines in § 101.45 if it finds based on paragraph (a) of this section that at least 60 percent of all stores that are evaluated are in compliance.
</P>
<P>(d) FDA will evaluate substantial compliance separately for raw agricultural commodities and for raw fish.
</P>
<CITA TYPE="N">[55 FR 60890, Nov. 27, 1991, as amended at 61 FR 42759, Aug. 16, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 101.44" NODE="21:2.0.1.1.2.3.1.4" TYPE="SECTION">
<HEAD>§ 101.44   What are the 20 most frequently consumed raw fruits, vegetables, and fish in the United States?</HEAD>
<P>(a) The 20 most frequently consumed raw fruits are: Apple, avocado (California), banana, cantaloupe, grapefruit, grapes, honeydew melon, kiwifruit, lemon, lime, nectarine, orange, peach, pear, pineapple, plums, strawberries, sweet cherries, tangerine, and watermelon.
</P>
<P>(b) The 20 most frequently consumed raw vegetables are: Asparagus, bell pepper, broccoli, carrot, cauliflower, celery, cucumber, green (snap) beans, green cabbage, green onion, iceberg lettuce, leaf lettuce, mushrooms, onion, potato, radishes, summer squash, sweet corn, sweet potato, and tomato.
</P>
<P>(c) The 20 most frequently consumed raw fish are: Blue crab, catfish, clams, cod, flounder/sole, haddock, halibut, lobster, ocean perch, orange roughy, oysters, pollock, rainbow trout, rockfish, salmon (Atlantic/coho/Chinook/sockeye, chum/pink), scallops, shrimp, swordfish, tilapia, and tuna.
</P>
<CITA TYPE="N">[71 FR 42044, July 25, 2006]


</CITA>
</DIV8>


<DIV8 N="§ 101.45" NODE="21:2.0.1.1.2.3.1.5" TYPE="SECTION">
<HEAD>§ 101.45   Guidelines for the voluntary nutrition labeling of raw fruits, vegetables, and fish.</HEAD>
<P>(a) Nutrition labeling for raw fruits, vegetables, and fish listed in § 101.44 should be presented to the public in the following manner:
</P>
<P>(1) Nutrition labeling information should be displayed at the point of purchase by an appropriate means such as by a label affixed to the food or through labeling including shelf labels, signs, posters, brochures, notebooks, or leaflets that are readily available and in close proximity to the foods. The nutrition labeling information may also be supplemented by a video, live demonstration, or other media.
</P>
<P>(2) Serving sizes should be determined, and nutrients declared, in accordance with § 101.9 (b) and (c), respectively, except that the nutrition labeling data should be based on the raw edible portion for fruits and vegetables and on the cooked edible portion for fish. The methods used to cook fish should be those that do not add fat, breading, or seasoning (e.g., salt or spices).
</P>
<P>(3) When nutrition labeling information is provided for more than one raw fruit, vegetable, or fish on signs, posters, brochures, notebooks, or leaflets, it may be presented in charts with horizontal or vertical columns or as a compilation of individual nutrition labels. Nutrition labeling that is presented in a linear display (see § 101.9(j)(13)(ii)(A)(<I>2</I>)) will not be considered to be in compliance. The heading “Nutrition Facts” must be in a type size larger than all other print in the nutrition label. The required information (i.e., headings, serving sizes, list of nutrients, quantitative amounts by weight (except for vitamins and minerals), and percent of Daily Values (DV's) (except for sugars and protein) must be clearly presented and of sufficient type size and color contrast to be plainly legible, with numeric values for percent of DV highlighted in contrast to the quantitative amounts by weight and hairlines between all nutrients.
</P>
<P>(i) Declaration of the number of servings per container need not be included in the nutrition labeling of raw fruits, vegetables, and fish.
</P>
<P>(ii) Except for the statement “Percent Daily Values are based on a 2,000 calorie diet,” the footnote required in § 101.9(d)(9) is not required. However, when labeling is provided in brochures, notebooks, leaflets, or similar types of materials, retailers are encouraged to include the footnote.
</P>
<P>(iii) When retailers provide nutrition labeling information for more than one raw fruit or vegetable on signs or posters or in brochures, notebooks, or leaflets, the listings for saturated fat, <I>trans</I> fat, and cholesterol may be omitted from the charts or individual nutrition labels if a footnote states that most fruits and vegetables provide negligible amounts of these nutrients, but that avocados contain 0.5 gram (g) of saturated fat per ounce (e.g., “Most fruits and vegetables provide negligible amounts of saturated fat, <I>trans</I> fat, and cholesterol; avocados provide 0.5 g of saturated fat per ounce”). The footnote also may contain information about the polyunsaturated and monounsaturated fat content of avocados.
</P>
<P>(iv) When retailers provide nutrition labeling information for more than one raw fish on signs or posters or in brochures, notebooks, or leaflets, the listings for <I>trans</I> fat, dietary fiber, and sugars may be omitted from the charts or individual nutrition labels if the following footnote is used, “Fish provide negligible amounts of <I>trans</I> fat, dietary fiber, and sugars.”
</P>
<P>(4) When nutrition labeling is provided for individual raw fruits, vegetables, or fish on packages or on signs, posters, brochures, notebooks, or leaflets, it should be displayed in accordance with § 101.9, except that the declaration of the number of servings per container need not be included. For individual labels provided by retailers on signs and posters, the footnote required in § 101.9(d)(9) may be shortened to “Percent Daily Values are based on a 2,000 calorie diet.”
</P>
<P>(b) Nutrition label values provided by the Food and Drug Administration (FDA) in Appendices C and D to part 101 for the 20 most frequently consumed raw fruits, vegetables, and fish listed in § 101.44 shall be used to ensure uniformity in declared values. FDA will publish proposed updates of the 20 most frequently consumed raw fruits, vegetables, and fish and nutrition label data for these foods (or a notice that the data sets have not changed from the previous publication) at least every 4 years in the <E T="04">Federal Register.</E>
</P>
<P>(1) The agency encourages the submission of data bases with new or additional nutrient data for any of the most frequently consumed raw fruits, vegetables, and fish to the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, for review and evaluation. FDA may incorporate these data in the next revision of the nutrition labeling information for the top 20 raw fruits, vegetables, and fish.
</P>
<P>(i) Guidance in the development of data bases may be found in the “FDA Nutrition Labeling Manual: A Guide for Developing and Using Data Bases,” available from the Office of Nutrition and Food Labeling (HFS-800), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(ii) The submission to FDA should include, but need not be limited to, information on the following: Source of the data (names of investigators, name of organization, place of analyses, dates of analyses), number of samples, sampling design, analytical methods, and statistical treatment of the data. Proposed quantitative label declarations may be included. The proposed values for declaration should be determined in accordance with the “FDA Nutrition Labeling Manual: A Guide for Developing and Using Data Bases.”
</P>
<P>(2) [Reserved]
</P>
<P>(c) Data bases of nutrient values for raw fruits, vegetables, and fish that are not among the 20 most frequently consumed may be used to develop nutrition labeling values for these foods. This includes data bases of nutrient values for specific varieties, species, or cultivars of raw fruits, vegetables, and fish not specifically identified among the 20 most frequently consumed.
</P>
<P>(1) The food names and descriptions for the fruits, vegetables, and fish should clearly identify these foods as distinct from foods among the most frequently consumed list for which FDA has provided data.
</P>
<P>(2) Guidance in the development of data bases may be found in the “FDA Nutrition Labeling Manual: A Guide for Developing and Using Data Bases.”
</P>
<P>(3) Nutrition labeling values computed from data bases are subject to the compliance provisions of § 101.9(g).
</P>
<P>(i) Compliance with the provisions of § 101.9(g) may be achieved by use of a data base that has been developed following FDA guideline procedures and approved by FDA.
</P>
<P>(A) The submission to FDA for approval should include but need not be limited to information on the following: Source of the data (names of investigators, name of organization, place of analyses, dates of analyses), number of samples, sampling design, analytical methods, statistical treatment of the data, and proposed quantitative label declarations. The values for declaration should be determined in accordance with the “FDA Nutrition Labeling Manual: A Guide for Developing and Using Databases.”
</P>
<P>(B) FDA approval of a data base and nutrition labeling values shall not be considered granted until the Center for Food Safety and Applied Nutrition has agreed to all aspects of the data base in writing. Approvals will be in effect for a limited time, e.g., 10 years, and will be eligible for renewal in the absence of significant changes in agricultural or industry practices (e.g., a change occurs in a predominant variety produced). FDA will take steps to revoke its approval of the data base and nutrition labeling values if FDA monitoring suggests that the data base or nutrition labeling values are no longer representative of the item sold in this country. Approval requests shall be submitted in accordance with the provision of § 101.30 of this chapter.
</P>
<P>(ii) [Reserved]
</P>
<CITA TYPE="N">[61 FR 42760, Aug. 16, 1996, as amended at 66 FR 56035, Nov. 6, 2001; 71 FR 42044, July 25, 2006; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.2.4" TYPE="SUBPART">
<HEAD>Subpart D—Specific Requirements for Nutrient Content Claims</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>58 FR 2413, Jan. 6, 1993, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 101.54" NODE="21:2.0.1.1.2.4.1.1" TYPE="SECTION">
<HEAD>§ 101.54   Nutrient content claims for “good source,” “high,” “more,” and “high potency.”</HEAD>
<P>(a) <I>General requirements.</I> Except as provided in paragraph (e) of this section, a claim about the level of a nutrient in a food in relation to the Reference Daily Intake (RDI) established for that nutrient in § 101.9(c)(8)(iv) or Daily Reference Value (DRV) established for that nutrient in § 101.9(c)(9), (excluding total carbohydrates) may only be made on the label or in labeling of the food if:
</P>
<P>(1) The claim uses one of the terms defined in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13; and
</P>
<P>(3) The food for which the claim is made is labeled in accordance with § 101.9, § 101.10, or § 101.36, as applicable.
</P>
<P>(b) <I>“High” claims.</I> (1) The terms “high,” “rich in,” or “excellent source of” may be used on the label and in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that the food contains 20 percent or more of the RDI or the DRV per reference amount customarily consumed.
</P>
<P>(2) The terms defined in paragraph (b)(1) of this section may be used on the label and in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains a food that meets the definition of “high” in paragraph (b)(1) of this section; and
</P>
<P>(ii) The label or labeling clearly identifies the food that is the subject of the claim (e.g., the serving of broccoli in this product is high in vitamin C).
</P>
<P>(c) <I>“Good Source” claims.</I> (1) The terms “good source,” “contains,” or “provides” may be used on the label and in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that the food contains 10 to 19 percent of the RDI or the DRV per reference amount customarily consumed.
</P>
<P>(2) The terms defined in paragraph (c)(1) of this section may be used on the label and in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in 101.13(m), provided that:
</P>
<P>(i) The product contains a food that meets the definition of “good source” in paragraph (c)(1) of this section; and
</P>
<P>(ii) The label or labeling clearly identifies the food that is the subject of the claim (e.g., the serving of sweet potatoes in this product is a “good source” of fiber).
</P>
<P>(d) <I>“Fiber” claims.</I> (1) If a nutrient content claim is made with respect to the level of dietary fiber, that is, that the product is high in fiber, a good source of fiber, or that the food contains “more” fiber, and the food is not “low” in total fat as defined in § 101.62(b)(2) or, in the case of a meal product, as defined in § 101.13(l), or main dish product, as defined in § 101.13(m), is not “low” in total fat as defined in § 101.62(b)(3), then the label shall disclose the level of total fat per labeled serving.
</P>
<P>(2) The disclosure shall appear in immediate proximity to such claim, be in a type size no less than one-half the size of the claim and precede any disclosure statement required under § 101.13(h) (e.g., “contains [<I>x amount</I>] of total fat per serving. See nutrition information for fat content”).
</P>
<P>(e) <I>“More” claims.</I> (1) A relative claim using the terms “more,” “fortified,” “enriched,” “added,” “extra,” and “plus” may be used on the label or in labeling of foods to describe the level of protein, vitamins, minerals, dietary fiber, or potassium, except as limited by § 101.13(j)(1)(i) and except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 10 percent more of the RDI for vitamins or minerals or of the DRV for protein, dietary fiber, or potassium (expressed as a percent of the Daily Value) per reference amount customarily consumed than an appropriate reference food; and
</P>
<P>(ii) Where the claim is based on a nutrient that has been added to the food, that fortification is in accordance with the policy on fortification of foods in § 104.20 of this chapter; and
</P>
<P>(iii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percentage (or fraction) that the nutrient is greater relative to the RDI or DRV are declared in immediate proximity to the most prominent such claim (e.g., “contains 10 percent more of the Daily Value for fiber than white bread”); and
</P>
<P>(B) Quantitative information comparing the level of the nutrient in the product per labeled serving with that of the reference food that it replaces (e.g., “Fiber content of white bread is 1 gram (g) per serving; (this product) 3.5 g per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(2) A relative claim using the terms “more,” “fortified,” “enriched,” “added,” “extra,” and “plus” may be used on the label or in labeling to describe the level of protein, vitamins, minerals, dietary fiber or potassium, except as limited in § 101.13(j)(1)(i), in meal products as defined in § 101.13(l) or main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 10 percent more of the RDI for vitamins or minerals or of the DRV for protein, dietary fiber, or potassium (expressed as a percent of the Daily Value) per 100 g of food than an appropriate reference food.
</P>
<P>(ii) Where the claim is based on a nutrient that has been added to the food, that fortification is in accordance with the policy on fortification of foods in § 104.20 of this chapter; and
</P>
<P>(iii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percentage (or fraction) that the nutrient was increased relative to the RDI or DRV are declared in immediate proximity to the most prominent such claim (e.g., “contains 10 percent more of the Daily Value for fiber per 3 oz than does ‘X brand of product’ ”), and
</P>
<P>(B) Quantitative information comparing the level of the nutrient in the product per specified weight with that of the reference food that it replaces (e.g., “The fiber content of ‘X brand of product’ is 2 g per 3 oz. This product contains 4.5 g per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(f) <I>“High potency” claims.</I> (1)(i) The term “high potency” may be used on the label or in the labeling of foods to describe individual vitamins or minerals that are present at 100 percent or more of the RDI per reference amount customarily consumed.
</P>
<P>(ii) When the term “high potency” is used to describe individual vitamins or minerals in a product that contains other nutrients or dietary ingredients, the label or labeling shall clearly identify which vitamin or mineral is described by the term “high potency” (e.g., “Botanical ‘X’ with high potency vitamin E”).
</P>
<P>(2) The term “high potency” may be used on the label or in the labeling of a multiingredient food product to describe the product if the product contains 100 percent or more of the RDI for at least two-thirds of the vitamins and minerals that are listed in § 101.9(c)(8)(iv) and that are present in the product at 2 percent or more of the RDI (e.g., “High potency multivitamin, multimineral dietary supplement tablets”).
</P>
<P>(3) Where compliance with paragraphs (f)(1)(i), (f)(1)(ii), or (f)(2) of this section is based on a nutrient that has been added to a food (other than a dietary supplement), that fortification shall be in accordance with the policy on fortification of foods in § 104.20 of this chapter.
</P>
<P>(g) <I>Nutrient content claims using the term “antioxidant.”</I> A nutrient content claim that characterizes the level of antioxidant nutrients present in a food may be used on the label or in the labeling of that food when:
</P>
<P>(1) An RDI has been established for each of the nutrients;
</P>
<P>(2) The nutrients that are the subject of the claim have recognized antioxidant activity; that is, when there exists scientific evidence that, following absorption from the gastrointestinal tract, the substance participates in physiological, biochemical, or cellular processes that inactivate free radicals or prevent free radical-initiated chemical reactions;
</P>
<P>(3) The level of each nutrient that is the subject of the claim is sufficient to qualify for the § 101.54 (b), (c), or (e) claim (e.g., to bear the claim ”high in antioxidant vitamin C,” the product must contain 20 percent or more of the RDI for vitamin C). Beta-carotene may be a subject of the claim when the level of vitamin A present as beta-carotene in the food that bears the claim is sufficient to qualify for the claim. For example, for the claim “good source of antioxidant beta-carotene,” 10 percent or more of the RDI for vitamin A must be present as beta-carotene per reference amount customarily consumed; and
</P>
<P>(4) The names of the nutrients that are the subject of the claim are included as part of the claim (e.g., “high in antioxidant vitamins C and E”). Alternatively, when used as part of a nutrient content claim, the term “antioxidant” or “antioxidants” (as in “high in antioxidants”) may be linked by a symbol (e.g., an asterisk) that refers to the same symbol that appears elsewhere on the same panel of a product label followed by the name or names of the nutrients with recognized antioxidant activity. The list of nutrients shall appear in letters of a type size height no smaller than the larger of one-half of the type size of the largest nutrient content claim or 
<FR>1/16</FR> inch.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17342, Apr. 2, 1993, as amended at 59 FR 394, Jan. 4, 1994; 59 FR 15051, Mar. 31, 1994; 60 FR 17206, Apr. 5, 1995; 61 FR 11731, Mar. 22, 1996; 62 FR 31339, June 9, 1997; 62 FR 49867, 49880, Sept. 23, 1997; 63 FR 26980, May 15, 1998; 66 FR 17358, Mar. 30, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 101.56" NODE="21:2.0.1.1.2.4.1.2" TYPE="SECTION">
<HEAD>§ 101.56   Nutrient content claims for “light” or “lite.”</HEAD>
<P>(a) <I>General requirements.</I> A claim using the term <I>light</I> or <I>lite</I> to describe a food may only be made on the label or in labeling of the food if:
</P>
<P>(1) The claim uses one of the terms defined in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13; and
</P>
<P>(3) The food is labeled in accordance with § 101.9 or § 101.10, where applicable.
</P>
<P>(b) <I>“Light” claims.</I> The terms “light” or “lite” may be used on the label or in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), without further qualification, provided that:
</P>
<P>(1) If the food derives 50 percent or more of its calories from fat, its fat content is reduced by 50 percent or more per reference amount customarily consumed compared to an appropriate reference food as specified in § 101.13(j)(1); or
</P>
<P>(2) If the food derives less than 50 percent of its calories from fat:
</P>
<P>(i) The number of calories is reduced by at least one-third (33
<FR>1/3</FR> percent) per reference amount customarily consumed compared to an appropriate reference food; or
</P>
<P>(ii) Its fat content is reduced by 50 percent or more per reference amount customarily consumed compared to the reference food that it resembles or for which it substitutes as specified in § 101.13(j)(1); and
</P>
<P>(3) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(i) The identity of the reference food and the percent (or fraction) that the calories and the fat were reduced are declared in immediate proximity to the most prominent such claim, (e.g., “1/3 fewer calories and 50 percent less fat than our regular cheese cake”);
</P>
<P>(ii) Quantitative information comparing the level of calories and fat content in the product per labeled serving size with that of the reference food that it replaces (e.g., “lite cheesecake—200 calories, 4 grams (g) fat per serving; regular cheesecake—300 calories, 8 g fat per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2; and
</P>
<P>(iii) If the labeled food contains less than 40 calories or less than 3 g fat per reference amount customarily consumed, the percentage reduction for that nutrient need not be declared.
</P>
<P>(4) A “light” claim may not be made on a food for which the reference food meets the definition of “low fat” and “low calorie.”
</P>
<P>(c)(1)(i) A product for which the reference food contains 40 calories or less and 3 g fat or less per reference amount customarily consumed may use the term “light” or “lite” without further qualification if it is reduced by 50 percent or more in sodium content compared to the reference food; and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sodium was reduced shall be declared in immediate proximity to the most prominent such claim (e.g., 50 percent less sodium than our regular soy sauce); and
</P>
<P>(B) Quantitative information comparing the level of sodium per labeled serving size with that of the reference food that it replaces (e.g., “lite soy sauce 500 milligrams (mg) sodium per serving; regular soy sauce 1,000 mg per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(2)(i) A product for which the reference food contains more than 40 calories or more than 3 g fat per reference amount customarily consumed may use the term “light in sodium” or “lite in sodium” if it is reduced by 50 percent or more in sodium content compared to the reference food, provided that “light” or “lite” is presented in immediate proximity with “in sodium” and the entire term is presented in uniform type size, style, color, and prominence; and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sodium was reduced shall be declared in immediate proximity to the most prominent such claim (e.g., 50 percent less sodium than our regular canned peas); and
</P>
<P>(B) Quantitative information comparing the level of sodium per labeled serving size with that of the reference food that it replaces (e.g., “lite canned peas, 175 mg sodium per serving; regular canned peas 350 mg per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Except for meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), a “light in sodium” claim may not be made on a food for which the reference food meets the definition of “low in sodium”.
</P>
<P>(d)(1) The terms “light” or “lite” may be used on the label or in the labeling of a meal product as defined in § 101.13(l) and a main dish product as defined in § 101.13(m), provided that:
</P>
<P>(i) The food meets the definition of:
</P>
<P>(A) “Low in calories” as defined in § 101.60(b)(3); or
</P>
<P>(B) “Low in fat” as defined in § 101.62(b)(3); and
</P>
<P>(ii)(A) A statement appears on the principal display panel that explains whether “light” is used to mean “low fat,” “low calories,” or both (e.g., “Light Delight, a low fat meal”); and
</P>
<P>(B) The accompanying statement is no less than one-half the type size of the “light” or “lite” claim.
</P>
<P>(2)(i) The term “light in sodium” or “lite in sodium” may be used on the label or in the labeling of a meal product as defined in § 101.13(l) and a main dish product as defined in § 101.13(m), provided that the food meets the definition of “low in sodium” as defined in § 101.61(b)(5)(i); and
</P>
<P>(ii) “Light” or “lite” and “in sodium” are presented in uniform type size, style, color, and prominence.
</P>
<P>(e) Except as provided in paragraphs (b) through (d) of this section, the term “light” or “lite” may not be used to refer to a food that is not reduced in fat by 50 percent, or, if applicable, in calories by 
<FR>1/3</FR> or, when properly qualified, in sodium by 50 percent unless:
</P>
<P>(1) It describes some physical or organoleptic attribute of the food such as texture or color and the information (e.g., “light in color” or “light in texture”) so stated, clearly conveys the nature of the product; and 
</P>
<P>(2) The attribute (e.g., “color” or “texture”) is in the same style, color, and at least one-half the type size as the word “light” and in immediate proximity thereto.
</P>
<P>(f) If a manufacturer can demonstrate that the word “light” has been associated, through common use, with a particular food to reflect a physical or organoleptic attribute (e.g., light brown sugar, light corn syrup, or light molasses) to the point where it has become part of the statement of identity, such use of the term “light” shall not be considered a nutrient content claim subject to the requirements in this part.
</P>
<P>(g) The term “lightly salted” may be used on a product to which has been added 50 percent less sodium than is normally added to the reference food as described in § 101.13(j)(1)(i)(B) and (j)(1)(ii)(B), provided that if the product is not “low in sodium” as defined in § 101.61(b)(4), the statement “not a low sodium food,” shall appear adjacent to the nutrition label of the food bearing the claim, or, if the nutrition label is on the information panel, it may appear elsewhere on the information panel in accordance with § 101.2 and the information required to accompany a relative claim shall appear on the label or labeling as specified in § 101.13(j)(2).
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17342, Apr. 2, 1993, as amended at 60 FR 17206, Apr. 5, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 101.60" NODE="21:2.0.1.1.2.4.1.3" TYPE="SECTION">
<HEAD>§ 101.60   Nutrient content claims for the calorie content of foods.</HEAD>
<P>(a) <I>General requirements.</I> A claim about the calorie or sugar content of a food may only be made on the label or in the labeling of a food if:
</P>
<P>(1) The claim uses one of the terms defined in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13;
</P>
<P>(3) The food for which the claim is made is labeled in accordance with § 101.9, § 101.10, or § 101.36, as applicable; and
</P>
<P>(4) For dietary supplements, claims regarding calories may not be made on products that meet the criteria in § 101.60(b)(1) or (b)(2) for “calorie free” or “low calorie” claims except when an equivalent amount of a similar dietary supplement (e.g., another protein supplement) that the labeled food resembles and for which it substitutes, normally exceeds the definition for “low calorie” in § 101.60(b)(2).
</P>
<P>(b) <I>Calorie content claims.</I> (1) The terms “calorie free,” “free of calories,” “no calories,” “zero calories,” “without calories,” “trivial source of calories,” “negligible source of calories,” or “dietarily insignificant source of calories” may be used on the label or in the labeling of foods, provided that:
</P>
<P>(i) The food contains less than 5 calories per reference amount customarily consumed and per labeled serving.
</P>
<P>(ii) As required in § 101.13(e)(2), if the food meets this condition without the benefit of special processing, alteration, formulation, or reformulation to lower the caloric content, it is labeled to disclose that calories are not usually present in the food (e.g., “cider vinegar, a calorie free food”).
</P>
<P>(2) The terms “low calorie,” “few calories,” “contains a small amount of calories,” “low source of calories,” or “low in calories” may be used on the label or in labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i)(A) The food has a reference amount customarily consumed greater than 30 grams (g) or greater than 2 tablespoons and does not provide more than 40 calories per reference amount customarily consumed; or
</P>
<P>(B) The food has a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and does not provide more than 40 calories per reference amount customarily consumed and, except for sugar substitutes, per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50 g criterion refers to the “as prepared” form).
</P>
<P>(ii) If a food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to vary the caloric content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches (e.g., “celery, a low calorie food”).
</P>
<P>(3) The terms defined in paragraph (b)(2) of this section may be used on the label or in labeling of meal products as defined in § 101.13(l) or main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains 120 calories or less per 100 g; and
</P>
<P>(ii) If the product meets this condition without the benefit of special processing, alteration, formulation, or reformulation to lower the calorie content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which it attaches.
</P>
<P>(4) The terms “reduced calorie,” “reduced in calories,” “calorie reduced,” “fewer calories,” “lower calorie,” or “lower in calories” may be used on the label or in the labeling of foods, except as limited by § 101.13(j)(1)(i) and except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent fewer calories per reference amount customarily consumed than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the calories differ between the two foods are declared in immediate proximity to the most prominent such claim (e.g., reduced calorie cupcakes “33
<FR>1/3</FR> percent fewer calories than regular cupcakes”); and
</P>
<P>(B) Quantitative information comparing the level of the nutrient per labeled serving size with that of the reference food that it replaces (e.g., “Calorie content has been reduced from 150 to 100 calories per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(4) of this section may not be made on the label or labeling of foods if the reference food meets the definition for “low calorie.”
</P>
<P>(5) The terms defined in paragraph (b)(4) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent fewer calories per 100 g of food than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the calories differ between the two foods are declared in immediate proximity to the most prominent such claim (e.g., Larry's Reduced Calorie Lasagna, “25 percent fewer calories per oz (or 3 oz) than our regular Lasagna”); and
</P>
<P>(B) Quantitative information comparing the level of the nutrient in the product per specified weight with that of the reference food that it replaces (e.g., “Calorie content has been reduced from 108 calories per 3 oz to 83 calories per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(5) of this section may not be made on the label or labeling of food if the reference food meets the definition for “low calorie.”
</P>
<P>(c) <I>Sugar content claims</I>—(1) <I>Use of terms such as “sugar free,” “free of sugar,” “no sugar,” “zero sugar,” “without sugar,” “sugarless,” “trivial source of sugar,” “negligible source of sugar,” or “dietarily insignificant source of sugar.”</I> Consumers may reasonably be expected to regard terms that represent that the food contains no sugars or sweeteners e.g., “sugar free,” or “no sugar,” as indicating a product which is low in calories or significantly reduced in calories. Consequently, except as provided in paragraph (c)(2) of this section, a food may not be labeled with such terms unless:
</P>
<P>(i) The food contains less than 0.5 g of sugars, as defined in § 101.9(c)(6)(ii), per reference amount customarily consumed and per labeled serving or, in the case of a meal product or main dish product, less than 0.5 g of sugars per labeled serving; and
</P>
<P>(ii) The food contains no ingredient that is a sugar or that is generally understood by consumers to contain sugars unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients, which states “adds a trivial amount of sugar,” “adds a negligible amount of sugar,” or “adds a dietarily insignificant amount of sugar;” and
</P>
<P>(iii)(A) It is labeled “low calorie” or “reduced calorie” or bears a relative claim of special dietary usefulness labeled in compliance with paragraphs (b)(2), (b)(3), (b)(4), or (b)(5) of this section, or, if a dietary supplement, it meets the definition in paragraph (b)(2) of this section for “low calorie” but is prohibited by §§ 101.13(b)(5) and 101.60(a)(4) from bearing the claim; or
</P>
<P>(B) Such term is immediately accompanied, each time it is used, by either the statement “not a reduced calorie food,” “not a low calorie food,” or “not for weight control.”
</P>
<P>(2) The terms “no added sugar,” “without added sugar,” or “no sugar added” may be used only if:
</P>
<P>(i) No amount of sugars, as defined in § 101.9(c)(6)(ii), or any other ingredient that contains sugars that functionally substitute for added sugars is added during processing or packaging; and
</P>
<P>(ii) The product does not contain an ingredient containing added sugars such as jam, jelly, or concentrated fruit juice; and
</P>
<P>(iii) The sugars content has not been increased above the amount present in the ingredients by some means such as the use of enzymes, except where the intended functional effect of the process is not to increase the sugars content of a food, and a functionally insignificant increase in sugars results; and
</P>
<P>(iv) The food that it resembles and for which it substitutes normally contains added sugars; and
</P>
<P>(v) The product bears a statement that the food is not “low calorie” or “calorie reduced” (unless the food meets the requirements for a “low” or “reduced calorie” food) and that directs consumers' attention to the nutrition panel for further information on sugar and calorie content.
</P>
<P>(3) Paragraph (c)(1) of this section shall not apply to a factual statement that a food, including foods intended specifically for infants and children less than 2 years of age, is unsweetened or contains no added sweeteners in the case of a food that contains apparent substantial inherent sugar content, e.g., juices.
</P>
<P>(4) The claims provided for in paragraph (c)(1) and (c)(2) of this section may be used on labels or in labeling of dietary supplements of vitamins or minerals that are intended specifically for use by infants and children less than 2 years of age.
</P>
<P>(5) The terms “reduced sugar,” “reduced in sugar,” “sugar reduced,” “less sugar,” “lower sugar” or “lower in sugar” may be used on the label or in labeling of foods, except meal products as defined in § 101.13(l), main dish products as defined in § 101.13(m), and dietary supplements of vitamins or minerals, provided that:
</P>
<P>(i) The food contains at least 25 percent less sugar per reference amount customarily consumed than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sugar differs between the two foods are declared in immediate proximity to the most prominent such claim (e.g., “these corn flakes contain 25 percent less sugar than our sugar coated corn flakes”); and
</P>
<P>(B) Quantitative information comparing the level of the sugar in the product per labeled serving with that of the reference food that it replaces (e.g., “Sugar content has been lowered from 8 g to 6 g per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(6) The terms defined in paragraph (c)(5) of this section may be used on the label or in the labeling of a meal product as defined in § 101.13(l) and a main dish product as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less sugars per 100 g of food than an appropriate reference food as described in § 101.13(j)(1), and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sugars differ between the two foods are declared in immediate proximity to the most prominent such claim (e.g., reduced sweet and sour shrimp dinner, “25 percent less sugar per 3 oz than our regular sweet and sour shrimp dinner”); and
</P>
<P>(B) Quantitative information comparing the level of the nutrient in the product per specified weight with that of the reference food that it replaces (e.g., “Sugar content has been reduced from 17 g per 3 oz to 13 g per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17342, Apr. 2, 1993, as amended at 58 FR 44031, Aug. 18, 1993; 59 FR 394, Jan. 4, 1994; 60 FR 17206, Apr. 5, 1995; 62 FR 15342, Mar. 31, 1997; 62 FR 49881, Sept. 23, 1997]


</CITA>
</DIV8>


<DIV8 N="§ 101.61" NODE="21:2.0.1.1.2.4.1.4" TYPE="SECTION">
<HEAD>§ 101.61   Nutrient content claims for the sodium content of foods.</HEAD>
<P>(a) <I>General requirements.</I> A claim about the level of sodium or salt in a food may only be made on the label or in the labeling of the food if:
</P>
<P>(1) The claim uses one of the terms defined in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13; and
</P>
<P>(3) The food for which the claim is made is labeled in accordance with § 101.9, § 101.10, or § 101.36, as applicable.
</P>
<P>(b) <I>Sodium content claims.</I> (1) The terms “sodium free,” “free of sodium,” “no sodium,” “zero sodium,” “without sodium,” “trivial source of sodium,” “negligible source of sodium,” or “dietary insignificant source of sodium” may be used on the label or in the labeling of foods, provided that:
</P>
<P>(i) The food contains less than 5 milligrams (mg) of sodium per reference amount customarily consumed and per labeled serving or, in the case of a meal product or a main dish product, less than 5 mg of sodium per labeled serving; and
</P>
<P>(ii) The food contains no ingredient that is sodium chloride or is generally understood by consumers to contain sodium, unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients, which states: “Adds a trivial amount of sodium,” “adds a negligible amount of sodium” or “adds a dietarily insignificant amount of sodium;” and
</P>
<P>(iii) As required in § 101.13(e)(2) if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower the sodium content, it is labeled to disclose that sodium is not usually present in the food (e.g., “leaf lettuce, a sodium free food”).
</P>
<P>(2) The terms “very low sodium,” or “very low in sodium,” may be used on the label or in labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i)(A) The food has a reference amount customarily consumed greater than 30 grams (g) or greater than 2 tablespoons and contains 35 mg or less sodium per reference amount customarily consumed; or
</P>
<P>(B) The food has a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and contains 35 mg or less sodium per reference amount customarily consumed and per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form);
</P>
<P>(ii) If the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to vary the sodium content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches (e.g., “potatoes, a very low-sodium food”).
</P>
<P>(3) The terms defined in paragraph (b)(2) of this section may be used on the label or in labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains 35 mg or less of sodium per 100 g of product; and
</P>
<P>(ii) If the product meets this condition without the benefit of special processing, alteration, formulation, or reformulation to lower the sodium content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches.
</P>
<P>(4) The terms “low sodium,” or “low in sodium,” “little sodium,” “contains a small amount of sodium,” or “low source of sodium” may be used on the label or in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i)(A) The food has a reference amount customarily consumed greater than 30 g or greater than 2 tablespoons and contains 140 mg or less sodium per reference amount customarily consumed; or
</P>
<P>(B) The food has a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and contains 140 mg or less sodium per reference amount customarily consumed and per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form); and
</P>
<P>(ii) If the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to vary the sodium content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches (e.g., “fresh spinach, a low sodium food”); and
</P>
<P>(5) The terms defined in paragraph (b)(4) of this section may be used on the label or in labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains 140 mg or less sodium per 100 g; and
</P>
<P>(ii) If the product meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower the sodium content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches.
</P>
<P>(6) The terms “reduced sodium,” “reduced in sodium,” “sodium reduced,” “less sodium,” “lower sodium,” or “lower in sodium” may be used on the label or in labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less sodium per reference amount customarily consumed than an appropriate reference food as described in § 101.13(j)(1).
</P>
<P>(ii) As required for § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sodium differs from the labeled food are declared in immediate proximity to the most prominent such claim (e.g., “reduced sodium ______, 50 percent less sodium than regular ______”); and
</P>
<P>(B) Quantitative information comparing the level of the sodium in the product per labeled serving with that of the reference food that it replaces (e.g., “Sodium content has been lowered from 300 to 150 mg per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(6) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low sodium.”
</P>
<P>(7) The terms defined in paragraph (b)(6) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less sodium per 100 g of food than an appropriate reference food as described in § 101.13(j)(1), and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the sodium differs from the reference food are declared in immediate proximity to the most prominent such claim (e.g., reduced sodium eggplant parmigiana dinner “30 percent less sodium per oz (or 3 oz) than our regular eggplant parmigiana dinner”).
</P>
<P>(B) Quantitative information comparing the level of sodium in the product per specified weight with that of the reference food that it replaces (e.g., “Sodium content has been reduced from 217 mg per 3 oz to 150 mg per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(7) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low sodium.”
</P>
<P>(c) The term “salt” is not synonymous with “sodium.” Salt refers to sodium chloride. However, references to salt content such as “unsalted,” “no salt,” “no salt added” are potentially misleading.
</P>
<P>(1) The term “salt free” may be used on the label or in labeling of foods only if the food is “sodium free” as defined in paragraph (b)(1) of this section.
</P>
<P>(2) The terms “unsalted,” “without added salt,” and “no salt added” may be used on the label or in labeling of foods only if:
</P>
<P>(i) No salt is added during processing;
</P>
<P>(ii) The food that it resembles and for which it substitutes is normally processed with salt; and
</P>
<P>(iii) If the food is not sodium free, the statement, “not a sodium free food” or “not for control of sodium in the diet” appears adjacent to the nutrition label of the food bearing the claim, or, if the nutrition label is on the information panel, it may appear elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(3) Paragraph (c)(2) of this section shall not apply to a factual statement that a food intended specifically for infants and children less than 2 years of age is unsalted, provided such statement refers to the taste of the food and is not otherwise false and misleading.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17342, Apr. 2, 1993, as amended at 58 FR 44032, Aug. 18, 1993; 59 FR 394, Jan. 4, 1994; 60 FR 17206, Apr. 5, 1995]


</CITA>
</DIV8>


<DIV8 N="§ 101.62" NODE="21:2.0.1.1.2.4.1.5" TYPE="SECTION">
<HEAD>§ 101.62   Nutrient content claims for fat, fatty acid, and cholesterol content of foods.</HEAD>
<P>(a) <I>General requirements.</I> A claim about the level of fat, fatty acid, and cholesterol in a food may only be made on the label or in the labeling of foods if:
</P>
<P>(1) The claim uses one of the terms defined in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13;
</P>
<P>(3) The food for which the claim is made is labeled in accordance with § 101.9, § 101.10, or § 101.36, as applicable; and
</P>
<P>(4) For dietary supplements, claims for fat, saturated fat, and cholesterol may not be made on products that meet the criteria in § 101.60(b)(1) or (b)(2) for “calorie free” or “low calorie” claims.
</P>
<P>(b) <I>Fat content claims.</I> (1) The terms “fat free,” “free of fat,” “no fat,” “zero fat,” “without fat,” “negligible source of fat,” or “dietarily insignificant source of fat” or, in the case of milk products, “skim” may be used on the label or in labeling of foods, provided that:
</P>
<P>(i) The food contains less than 0.5 gram (g) of fat per reference amount customarily consumed and per labeled serving or, in the case of a meal product or main dish product, less than 0.5 g of fat per labeled serving; and
</P>
<P>(ii) The food contains no added ingredient that is a fat or is generally understood by consumers to contain fat unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients, which states “adds a trivial amount of fat,” “adds a negligible amount of fat,” or “adds a dietarily insignificant amount of fat;” and
</P>
<P>(iii) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower fat content, it is labeled to disclose that fat is not usually present in the food (e.g., “broccoli, a fat free food”).
</P>
<P>(2) The terms “low fat,” “low in fat,” “contains a small amount of fat,” “low source of fat,” or “little fat” may be used on the label or in labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i)(A) The food has a reference amount customarily consumed greater than 30 g or greater than 2 tablespoons and contains 3 g or less of fat per reference amount customarily consumed; or
</P>
<P>(B) The food has a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and contains 3 g or less of fat per reference amount customarily consumed and per 50 g of food (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form); and
</P>
<P>(ii) If the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower fat content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches (e.g., “frozen perch, a low fat food”).
</P>
<P>(3) The terms defined in paragraph (b)(2) of this section may be used on the label or in labeling of meal products as defined in § 101.13(l) or main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains 3 g or less of total fat per 100 g and not more than 30 percent of calories from fat; and
</P>
<P>(ii) If the product meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower fat content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches.
</P>
<P>(4) The terms “reduced fat,” “reduced in fat,” “fat reduced,” “less fat,” “lower fat,” or “lower in fat” may be used on the label or in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the fat differs between the two foods and are declared in immediate proximity to the most prominent such claim (e.g., “reduced fat—50 percent less fat than our regular brownies”); and
</P>
<P>(B) Quantitative information comparing the level of fat in the product per labeled serving with that of the reference food that it replaces (e.g., “Fat content has been reduced from 8 g to 4 g per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(4) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low fat.”
</P>
<P>(5) The terms defined in paragraph (b)(4) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less fat per 100 g of food than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the fat differs between the two foods are declared in immediate proximity to the most prominent such claim (e.g., reduced fat spinach souffle, “33 percent less fat per 3 oz than our regular spinach souffle”); and
</P>
<P>(B) Quantitative information comparing the level of fat in the product per specified weight with that of the reference food that it replaces (e.g., “Fat content has been reduced from 7.5 g per 3 oz to 5 g per 3 oz.”) is declared adjacent to the most prominent claim, to the nutrition label, or, if the nutrition label is located on the information panel, it may appear elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (b)(5) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low fat.”
</P>
<P>(6) The term “__ percent fat free” may be used on the label or in the labeling of foods, provided that:
</P>
<P>(i) The food meets the criteria for “low fat” in paragraph (b)(2) or (b)(3) of this section;
</P>
<P>(ii) The percent declared and the words “fat free” are in uniform type size; and
</P>
<P>(iii) A “100 percent fat free” claim may be made only on foods that meet the criteria for “fat free” in paragraph (b)(1) of this section, that contain less than 0.5 g of fat per 100 g, and that contain no added fat.
</P>
<P>(c) <I>Fatty acid content claims.</I> The label or labeling of foods that bear claims with respect to the level of saturated fat shall disclose the level of total fat and cholesterol in the food in immediate proximity to such claim each time the claim is made and in type that shall be no less than one-half the size of the type used for the claim with respect to the level of saturated fat. Declaration of cholesterol content may be omitted when the food contains less than 2 milligrams (mg) of cholesterol per reference amount customarily consumed or in the case of a meal or main dish product less than 2 mg of cholesterol per labeled serving. Declaration of total fat may be omitted with the term defined in paragraph (c)(1) of this section when the food contains less than 0.5 g of total fat per reference amount customarily consumed or, in the case of a meal product or a main dish product, when the product contains less than 0.5 g of total fat per labeled serving. The declaration of total fat may be omitted with the terms defined in paragraphs (c)(2) through (c)(5) of this section when the food contains 3 g or less of total fat per reference amount customarily consumed or in the case of a meal product or a main dish product, when the product contains 3 g or less of total fat per 100 g and not more than 30 percent calories from fat.
</P>
<P>(1) The terms “saturated fat free,” “free of saturated fat,” “no saturated fat,” “zero saturated fat,” “without saturated fat,” “trivial source of saturated fat,” “negligible source of saturated fat,” or “dietarily insignificant source of saturated fat” may be used on the label or in the labeling of foods, provided that:
</P>
<P>(i) The food contains less than 0.5 g of saturated fat and less than 0.5 g <I>trans</I> fatty acid per reference amount customarily consumed and per labeled serving, or in the case of a meal product or main dish product, less than 0.5 g of saturated fat and less than 0.5 g <I>trans</I> fatty acid per labeled serving; and
</P>
<P>(ii) The food contains no ingredient that is generally understood by consumers to contain saturated fat unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients which states, “adds a trivial amount of saturated fat,” “adds a negligible amount of saturated fat,” or “adds a dietarily insignificant amount of saturated fat;” and
</P>
<P>(iii) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower saturated fat content, it is labeled to disclose that saturated fat is not usually present in the food.
</P>
<P>(2) The terms “low in saturated fat,” “low saturated fat,” “contains a small amount of saturated fat,” “low source of saturated fat,” or “a little saturated fat” may be used on the label or in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains 1 g or less of saturated fatty acids per reference amount customarily consumed and not more than 15 percent of calories from saturated fatty acids; and
</P>
<P>(ii) If a food meets these conditions without benefit of special processing, alteration, formulation, or reformulation to lower saturated fat content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches (e.g., “raspberries, a low saturated fat food”).
</P>
<P>(3) The terms defined in paragraph (c)(2) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The product contains 1 g or less of saturated fatty acids per 100 g and less than 10 percent calories from saturated fat; and
</P>
<P>(ii) If the product meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower saturated fat content, it is labeled to clearly refer to all foods of its type and not merely to the particular brand to which the label attaches.
</P>
<P>(4) The terms “reduced saturated fat,” “reduced in saturated fat,” “saturated fat reduced,” “less saturated fat,” “lower saturated fat,” or “lower in saturated fat” may be used on the label or in the labeling of foods, except as limited by § 101.13(j)(1)(i) and except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less saturated fat per reference amount customarily consumed than an appropriate reference food as described in § 101.13(j)(1); and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food and the percent (or fraction) that the saturated fat differs between the two foods are declared in immediate proximity to the most prominent such claim (e.g., “reduced saturated fat. Contains 50 percent less saturated fat than the national average for nondairy creamers”); and
</P>
<P>(B) Quantitative information comparing the level of saturated fat in the product per labeled serving with that of the reference food that it replaces (e.g., “Saturated fat reduced from 3 g to 1.5 g per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (c)(4) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low saturated fat.”
</P>
<P>(5) The terms defined in paragraph (c)(4) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) The food contains at least 25 percent less saturated fat per 100 g of food than an appropriate reference food as described in § 101.13(j)(1), and
</P>
<P>(ii) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(A) The identity of the reference food, and the percent (or fraction) that the fat differs between the two foods are declared in immediate proximity to the most prominent such claim (e.g., reduced saturated fat Macaroni and Cheese, “33 percent less saturated fat per 3 oz than our regular Macaroni and Cheese”).
</P>
<P>(B) Quantitative information comparing the level of saturated fat in the product per specified weight with that of the reference food that it replaces (e.g., “Saturated fat content has been reduced from 2.5 g per 3 oz to 1.7 g per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label in on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (c)(5) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low saturated fat.”
</P>
<P>(d) <I>Cholesterol content claims.</I> (1) The terms “cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol” may be used on the label or in the labeling of foods, provided that:
</P>
<P>(i) For foods that contain 13 g or less of total fat per reference amount customarily consumed, per labeled serving, and per 50 g if the reference amount customarily consumed is 30 g or less or 2 tablespoons or less (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form), or, in the case of meal products, 26.0 g or less total fat per labeled serving, or, in the case of main dish products, 19.5 g or less total fat per labeled serving:
</P>
<P>(A) The food contains less than 2 mg of cholesterol per reference amount customarily consumed and per labeling serving or, in the case of a meal product or main dish product, less than 2 mg of cholesterol per labeled serving; and
</P>
<P>(B) The food contains no ingredient that is generally understood by consumers to contain cholesterol, unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients, which states “adds a trivial amount of cholesterol,” “adds a negligible amount of cholesterol,” or “adds a dietarily insignificant amount of cholesterol;” and
</P>
<P>(C) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed or, in the case of a meal product or main dish product, 2 g or less of saturated fatty acids per labeled serving; and
</P>
<P>(D) As required in § 101.13(e)(2), if the food contains less than 2 mg of cholesterol per reference amount customarily consumed or in the case of a meal product or main dish product, less than 2 mg of cholesterol per labeled serving without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to disclose that cholesterol is not usually present in the food (e.g., “applesauce, a cholesterol-free food”).
</P>
<P>(ii) For food that contain more than 13 g of total fat per reference amount customarily consumed, per labeling serving, or per 50 g if the reference amount customarily consumed is 30 g or less or 2 tablespoons or less (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form), or in the case of a meal product, more than 26 g of total fat per labeled serving, or, in the case of a main dish product more than 19.5 g of total fat per labeled serving:
</P>
<P>(A) The food contains less than 2 mg of cholesterol per reference amount customarily consumed and per labeling serving or, in the case of a meal product or main dish product, less than 2 mg of cholesterol per labeled serving; and
</P>
<P>(B) The food contains no ingredient that is generally understood by consumers to contain cholesterol, unless the listing of the ingredient in the ingredient statement is followed by an asterisk that refers to the statement below the list of ingredients, which states “adds a trivial amount of cholesterol,” “adds a negligible amount of cholesterol,” or “adds a dietarily insignificant amount of cholesterol;” and
</P>
<P>(C) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed or, in the case of a meal product or main dish product less than 2 g of saturated fatty acids per labeled serving; and
</P>
<P>(D) The label or labeling discloses the level of total fat in a serving (as declared on the label) of the food. Such disclosure shall appear in immediate proximity to such claim preceding any disclosure statement required under § 101.13(h) in type that shall be no less than one-half the size of the type used for such claim. If the claim appears on more than one panel, the disclosure shall be made on each panel except for the panel that bears nutrition labeling. If the claim appears more than once on a panel, the disclosure shall be made in immediate proximity to the claim that is printed in the largest type; and
</P>
<P>(E) As required in § 101.13(e)(2), if the food contains less than 2 mg of cholesterol per reference amount customarily consumed or in the case of a meal product or main dish product less than 2 mg of cholesterol per labeled serving without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to disclose that cholesterol is not usually present in the food (e.g., “canola oil, a cholesterol-free food, contains 14 g of fat per serving”); or
</P>
<P>(F) If the food contains less than 2 mg of cholesterol per reference amount customarily consumed or in the case of a meal product or main dish product less than 2 mg of cholesterol per labeled serving only as a result of special processing, alteration, formulation, or reformulation, the amount of cholesterol is substantially less (i.e., meets requirements of paragraph (d)(4)(ii)(A) of this section) than the food for which it substitutes as specified in § 101.13(d) that has a significant (e.g., 5 percent or more of a national or regional market) market share. As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol was reduced are declared in immediate proximity to the most prominent such claim (e.g., “cholesterol-free margarine, contains 100 percent less cholesterol than butter”); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per labeled serving with that of the reference food that it replaces (e.g., “Contains no cholesterol compared with 30 mg cholesterol in one serving of butter. Contains 13 g of fat per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(2) The terms “low in cholesterol,” “low cholesterol,” “contains a small amount of cholesterol,” “low source of cholesterol,” or “little cholesterol” may be used on the label or in the labeling of foods, except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) For foods that have a reference amount customarily consumed greater than 30 g or greater than 2 tablespoons and contain 13 g or less of total fat per reference amount customarily consumed and per labeled serving:
</P>
<P>(A) The food contains 20 mg or less of cholesterol per reference amount customarily consumed;
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed; and
</P>
<P>(C) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to clearly refer to all foods of that type and not merely to the particular brand to which the label attaches (e.g., “low fat cottage cheese, a low cholesterol food.”).
</P>
<P>(ii) For foods that have a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and contain 13 g or less of total fat per reference amount customarily consumed, per labeled serving, and per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form);
</P>
<P>(A) The food contains 20 mg or less of cholesterol per reference amount customarily consumed and per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form);
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed; and
</P>
<P>(C) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to clearly refer to all foods of that type and not merely to the particular brand to which the label attaches (e.g., “low fat cottage cheese, a low cholesterol food”).
</P>
<P>(iii) For foods that have a reference amount customarily consumed greater than 30 g or greater than 2 tablespoons and contain more than 13 g of total fat per reference amount customarily consumed or per labeled serving,
</P>
<P>(A) The food contains 20 mg or less of cholesterol per reference amount customarily consumed;
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed;
</P>
<P>(C) The label or labeling discloses the level of total fat in a serving (as declared on the label) of the food. Such disclosure shall appear in immediate proximity to such claim preceding any disclosure statement required under § 101.13(h) in type that shall be no less than one-half the size of the type used for such claim. If the claim appears on more than one panel, the disclosure shall be made on each panel except for the panel that bears nutrition labeling. If the claim is made more than once on a panel, the disclosure shall be made in immediate proximity to the claim that is printed in the largest type; and
</P>
<P>(D) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to clearly refer to all foods of that type and not merely to the particular brand to which the label attaches; or
</P>
<P>(E) If the food contains 20 mg or less of cholesterol only as a result of special processing, alteration, formulation, or reformulation, the amount of cholesterol is substantially less (i.e., meets requirements of paragraph (d)(4)(ii)(A) of this section) than the food for which it substitutes as specified in § 101.13(d) that has a significant (e.g., 5 percent or more of a national or regional market) market share. As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim (e.g., “low-cholesterol peanut butter sandwich crackers, contains 83 percent less cholesterol than our regular peanut butter sandwich crackers”); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per labeled serving with that of the reference food that it replaces (e.g., “Cholesterol lowered from 30 mg to 5 mg per serving; contains 13 g of fat per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iv) For foods that have a reference amount customarily consumed of 30 g or less or 2 tablespoons or less and contain more than 13 g of total fat per reference amount customarily consumed, per labeled serving, or per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form),
</P>
<P>(A) The food contains 20 mg or less of cholesterol per reference amount customarily consumed and per 50 g (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form),
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed;
</P>
<P>(C) The label or labeling discloses the level of total fat in a serving (as declared on the label) of the food. Such disclosure shall appear in immediate proximity to such claim preceding any disclosure statement required under § 101.13(h) in type that shall be no less than one-half the size of the type used for such claim. If the claim appears on more than one panel, the disclosure shall be made on each panel except for the panel that bears nutrition labeling. If the claim is made more than once on a panel, the disclosure shall be made in immediate proximity to the claim that is printed in the largest type; and
</P>
<P>(D) As required in § 101.13(e)(2), if the food meets these conditions without the benefit of special processing, alteration, formulation, or reformulation to lower cholesterol content, it is labeled to clearly refer to all foods of that type and not merely to the particular brand to which the label attaches; or
</P>
<P>(E) If the food contains 20 mg or less of cholesterol only as a result of special processing, alteration, formulation, or reformulation, the amount of cholesterol is substantially less (i.e., meets requirements of paragraph (d)(4)(ii)(A) of this section) than the food for which it substitutes as specified in § 101.13(d) that has a significant (i.e., 5 percent or more of a national or regional market) market share. As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim (e.g., “low-cholesterol peanut butter sandwich crackers, contains 83 percent less cholesterol than our regular peanut butter sandwich crackers”); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per labeled serving with that of the reference food that it replaces (e.g., “Cholesterol lowered from 30 mg to 5 mg per serving; contains 13 g of fat per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(3) The terms defined in paragraph (d)(2) of this section may be used on the label and in labeling of meal products as defined in § 101.13(l) or a main dish product as defined in § 101.13(m) provided that the product meets the requirements of paragraph (d)(2) of this section except that the determination as to whether paragraph (d)(2)(i) or (d)(2)(iii) of this section applies to the product will be made only on the basis of whether the meal product contains 26 g or less of total fat per labeled serving or the main dish product contain 19.5 g or less of total fat per labeled serving, the requirement in paragraphs (d)(2)(i)(A) and (d)(2)(iii)(A) of this section shall be limited to 20 mg of cholesterol per 100 g, and the requirement in paragraphs (d)(2)(i)(B) and (d)(2)(iii)(B) of this section shall be modified to require that the food contain 2 g or less of saturated fat per 100 g rather than per reference amount customarily consumed.
</P>
<P>(4) The terms “reduced cholesterol,” “reduced in cholesterol,” “cholesterol reduced,” “less cholesterol,” “lower cholesterol,” or “lower in cholesterol” except as limited by § 101.13(j)(1)(i) may be used on the label or in labeling of foods or foods that substitute for those foods as specified in § 101.13(d), excluding meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) For foods that contain 13 g or less of total fat per reference amount customarily consumed, per labeled serving, and per 50 g if the reference amount customarily consumed is 30 g or less or 2 tablespoons or less (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form):
</P>
<P>(A) The food has been specifically formulated, altered, or processed to reduce its cholesterol by 25 percent or more from the reference food it resembles as defined in § 101.13(j)(1) and for which it substitutes as specified in § 101.13(d) that has a significant (i.e., 5 percent or more) market share; and
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed; and
</P>
<P>(C) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim; and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per labeled serving with that of the reference food that it replaces (e.g., “[labeled product] 50 mg cholesterol per serving; [reference product] 30 mg cholesterol per serving”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(ii) For foods that contain more than 13 g of total fat per reference amount customarily consumed, per labeled serving, or per 50 g if the reference amount customarily consumed is 30 g or less or 2 tablespoons or less (for dehydrated foods that must be reconstituted before typical consumption with water or a diluent containing an insignificant amount, as defined in § 101.9(f)(1), of all nutrients per reference amount customarily consumed, the per 50-g criterion refers to the “as prepared” form):
</P>
<P>(A) The food has been specifically formulated, altered, or processed to reduce its cholesterol by 25 percent or more from the reference food it resembles as defined in § 101.13(j)(1) and for which it substitutes as specified in § 101.13(d) that has a significant (i.e., 5 percent or more of a national or regional market) market share;
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per reference amount customarily consumed;
</P>
<P>(C) The label or labeling discloses the level of total fat in a serving (as declared on the label) of the food. Such disclosure shall appear in immediate proximity to such claim preceding any disclosure statement required under § 101.13(h) in type that shall be no less than one-half the size of the type used for such claim. If the claim appears on more than one panel, the disclosure shall be made on each panel except for the panel that bears nutrition labeling. If the claim is made more than once on a panel, the disclosure shall be made in immediate proximity to the claim that is printed in the largest type; and
</P>
<P>(D) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim (e.g., 25 percent less cholesterol than ______); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per labeled serving with that of the reference food that it replaces (e.g., “Cholesterol lowered from 55 mg to 30 mg per serving. Contains 13 g of fat per serving.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (d)(4) of this section may not be made on the label or in labeling of a food if the nutrient content of the reference food meets the definition for “low cholesterol.”
</P>
<P>(5) The terms defined in paragraph (d)(4) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m), provided that:
</P>
<P>(i) For meal products that contain 26.0 g or less of total fat per labeled serving or for main dish products that contain 19.5 g or less of total fat per labeled serving;
</P>
<P>(A) The food has been specifically formulated, altered, or processed to reduce its cholesterol by 25 percent or more from the reference food it resembles as defined in § 101.13(j)(1) and for which it substitutes as specified in § 101.13(d) that has a significant (e.g., 5 percent or more of a national or regional market) market share;
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per 100 g; and
</P>
<P>(C) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food, and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim (e.g., “25% less cholesterol per 3 oz than ______); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per specified weight with that of the reference food that it replaces (e.g., “Cholesterol content has been reduced from 35 mg per 3 oz to 25 mg per 3 oz.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(ii) For meal products that contain more than 26.0 g of total fat per labeled serving or for main dish products that contain more than 19.5 g of total fat per labeled serving:
</P>
<P>(A) The food has been specifically formulated, altered, or processed to reduce its cholesterol by 25 percent or more from the reference food it resembles as defined in § 101.13(j)(1) and for which it substitutes as specified in § 101.13(d) that has a significant (e.g., 5 percent or more of a national or regional market) market share.
</P>
<P>(B) The food contains 2 g or less of saturated fatty acids per 100 g;
</P>
<P>(C) The label or labeling discloses the level of total fat in a serving (as declared on the label) of the food. Such disclosure shall appear in immediate proximity to such claim preceding any disclosure statement required under § 101.13(h) in type that shall be no less than one-half the size of the type used for such claim. If the claim appears on more than one panel the disclosure shall be made on each panel except for the panel that bears nutrition labeling. If the claim is made more than once on a panel, the disclosure shall be made in immediate proximity to the claim that is printed in the largest type; and
</P>
<P>(D) As required in § 101.13(j)(2) for relative claims:
</P>
<P>(<I>1</I>) The identity of the reference food and the percent (or fraction) that the cholesterol has been reduced are declared in immediate proximity to the most prominent such claim (e.g., 25 percent less cholesterol than ______); and
</P>
<P>(<I>2</I>) Quantitative information comparing the level of cholesterol in the product per specified weight with that of the reference food that it replaces (e.g., “Cholesterol lowered from 30 mg to 22 mg per 3 oz of product.”) is declared adjacent to the most prominent claim or to the nutrition label, except that if the nutrition label is on the information panel, the quantitative information may be located elsewhere on the information panel in accordance with § 101.2.
</P>
<P>(iii) Claims described in paragraph (d)(5) of this section may not be made on the label or in the labeling of a food if the nutrient content of the reference food meets the definition for “low cholesterol.”
</P>
<P>(e) “<I>Lean” and “extra lean” claims.</I> (1) The term “lean” may be used on the label or in labeling of foods except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m) provided that the food is a seafood or game meat product and as packaged contains less than 10 g total fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per reference amount customarily consumed and per 100 g;
</P>
<P>(2) The term defined in paragraph (e)(1) of this section may be used on the label or in labeling of a mixed dish not measurable with a cup as defined in § 101.12(b) in table 2, provided that the food contains less than 8 g total fat, 3.5 g or less saturated fat and less than 80 mg cholesterol per reference amount customarily consumed;
</P>
<P>(3) The term defined in paragraph (e)(1) of this section may be used on the label or in the labeling of meal products as defined in § 101.13(l) or main dish products as defined in § 101.13(m) provided that the food contains less than 10 g total fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per 100 g and per labeled serving;
</P>
<P>(4) The term “extra lean” may be used on the label or in the labeling of foods except meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m) provided that the food is a discrete seafood or game meat product and as packaged contains less than 5 g total fat, less than 2 g saturated fat, and less than 95 mg cholesterol per reference amount customarily consumed and per 100 g; and
</P>
<P>(5) The term defined in paragraph (e)(4) of this section may be used on the label or in labeling of meal products as defined in § 101.13(l) and main dish products as defined in § 101.13(m) provided that the food contains less than 5 g of fat, less than 2 g of saturated fat, and less than 95 mg of cholesterol per 100 g and per labeled serving.
</P>
<P>(f) <I>Misbranding.</I> Any label or labeling containing any statement concerning fat, fatty acids, or cholesterol that is not in conformity with this section shall be deemed to be misbranded under sections 201(n), 403(a), and 403(r) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17342, 17343, Apr. 2, 1993, as amended at 58 FR 44032, Aug. 18, 1993; 58 FR 60105, Nov. 15, 1993; 59 FR 394, Jan. 4, 1994; 60 FR 17207, Apr. 5, 1995; 61 FR 59001, Nov. 20, 1996; 63 FR 26980, May 15, 1998; 72 FR 1459, Jan. 12, 2007]


</CITA>
</DIV8>


<DIV8 N="§ 101.65" NODE="21:2.0.1.1.2.4.1.6" TYPE="SECTION">
<HEAD>§ 101.65   Implied nutrient content claims and related label statements.</HEAD>
<P>(a) <I>General requirements.</I> An implied nutrient content claim can only be made on the label and in labeling of the food if:
</P>
<P>(1) The claim uses one of the terms described in this section in accordance with the definition for that term;
</P>
<P>(2) The claim is made in accordance with the general requirements for nutrient content claims in § 101.13, with the exception of § 101.13(h) when the nutrient content claim is made in accordance with paragraph (d) of this section; and
</P>
<P>(3) The food for which the claim is made is labeled in accordance with § 101.9, § 101.10, or § 101.36, as applicable.
</P>
<P>(b) <I>Label statements that are not implied claims.</I> Certain label statements about the nature of a product are not nutrient content claims unless such statements are made in a context that would make them an implied claim under § 101.13(b)(2). The following types of label statements are generally not implied nutrient content claims and, as such, are not subject to the requirements of § 101.13 and this section:
</P>
<P>(1) A claim that a specific ingredient or food component is absent from a product, provided that the purpose of such claim is to facilitate avoidance of the substances because of food allergies (see § 105.62 of this chapter), food intolerance, religious beliefs, or dietary practices such as vegetarianism or other nonnutrition related reason, e.g., “100 percent milk free;”
</P>
<P>(2) A claim about a substance that is nonnutritive or that does not have a nutritive function, e.g., “contains no preservatives,” “no artificial colors;”
</P>
<P>(3) A claim about the presence of an ingredient that is perceived to add value to the product, e.g., “made with real butter,” “made with whole fruit,” or “contains honey,” except that claims about the presence of ingredients other than vitamins or minerals or that are represented as a source of vitamins and minerals are not allowed on labels or in labeling of dietary supplements of vitamins and minerals that are not in conventional food form.
</P>
<P>(4) A statement of identity for a food in which an ingredient constitutes essentially 100 percent of a food (e.g., “corn oil,” “oat bran,” “dietary supplement of vitamin C 60 mg tablet”).
</P>
<P>(5) A statement of identity that names as a characterizing ingredient, an ingredient associated with a nutrient benefit (e.g., “corn oil margarine,” “oat bran muffins,” or “whole wheat bagels”), unless such claim is made in a context in which label or labeling statements, symbols, vignettes, or other forms of communication suggest that a nutrient is absent or present in a certain amount; and
</P>
<P>(6) A label statement made in compliance with a specific provision of part 105 of this chapter, solely to note that a food has special dietary usefulness relative to a physical, physiological, pathological, or other condition, where the claim identifies the special diet of which the food is intended to be a part.
</P>
<P>(c) <I>Particular implied nutrient content claims.</I> (1) Claims about the food or an ingredient therein that suggest that a nutrient or an ingredient is absent or present in a certain amount (e.g., “high in oat bran”) are implied nutrient content claims and must comply with paragraph (a) of this section.
</P>
<P>(2) The phrases “contains the same amount of [nutrient] as a [food]” and “as much [nutrient] as a [food]” may be used on the label or in the labeling of foods, provided that the amount of the nutrient in the reference food is enough to qualify that food as a “good source” of that nutrient, and the labeled food, on a per serving basis, is an equivalent, good source of that nutrient (e.g., “as much fiber as an apple,” “Contains the same amount of Vitamin C as an 8 oz glass of orange juice.”).
</P>
<P>(3) Claims may be made that a food contains or is made with an ingredient that is known to contain a particular nutrient, or is prepared in a way that affects the content of a particular nutrient in the food, if the finished food is either “low” in or a “good source” of the nutrient that is associated with the ingredient or type of preparation. If a more specific level is claimed (e.g., “high in ______), that level of the nutrient must be present in the food. For example, a claim that a food contains oat bran is a claim that it is a good source of dietary fiber; that a food is made only with vegetable oil is a claim that it is low in saturated fat; and that a food contains no oil is a claim that it is fat free.
</P>
<P>(d) <I>General nutritional claims.</I> (1) This paragraph covers labeling claims that are implied nutrient content claims because they suggest that a food may help consumers maintain healthy dietary practices due to its nutrient content, where there is also implied or explicit information about the nutrition content of the food.
</P>
<P>(2) For purposes of this section, a “food group equivalent” identifies qualifying amounts of foods from each food group based on nutritional content. A food group equivalent is equal to the following:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 1 to Paragraph <E T="01">(d)(2)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Food group
</TH><TH class="gpotbl_colhed" scope="col">Food group equivalent
</TH><TH class="gpotbl_colhed" scope="col">Examples
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(i) Vegetable</TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent vegetable</TD><TD align="left" class="gpotbl_cell">1/2 cup cooked green beans; 1 cup raw spinach
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(ii) Fruit</TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent fruit</TD><TD align="left" class="gpotbl_cell">1/2 cup strawberries; 
<fr>1/2</fr> cup 100% orange juice; 
<fr>1/4</fr> cup raisins
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(iii) Grains</TD><TD align="left" class="gpotbl_cell">3/4 oz equivalent whole grain</TD><TD align="left" class="gpotbl_cell">1 slice of bread; 
<fr>1/2</fr> cup cooked brown rice
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(iv) Dairy</TD><TD align="left" class="gpotbl_cell">2/3 cup equivalent dairy</TD><TD align="left" class="gpotbl_cell">2/3 cup fat free milk; 1 oz nonfat cheese
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(v) Protein foods</TD><TD align="left" class="gpotbl_cell">1 
<fr>1/2</fr> oz equivalent game meat</TD><TD align="left" class="gpotbl_cell">1 
<fr>1/2</fr> oz venison
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">1 oz equivalent seafood</TD><TD align="left" class="gpotbl_cell">1 oz tuna
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">1 oz equivalent egg</TD><TD align="left" class="gpotbl_cell">1 large egg
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">1 oz equivalent beans, peas, or lentils</TD><TD align="left" class="gpotbl_cell">1/4 cup black beans
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">1 oz equivalent nuts, seeds, or soy products</TD><TD align="left" class="gpotbl_cell">1/2 oz walnuts</TD></TR></TABLE></DIV></DIV>
<P>(3) You may use the term “healthy” or derivative terms “health,” “healthful,” “healthfully,” “healthfulness,” “healthier,” “healthiest,” “healthily,” and “healthiness” as an implied nutrient content claim on the label or in labeling of a food that is useful in creating a diet that is consistent with dietary recommendations if the food meets the criteria of one or more of the following paragraphs (d)(3)(i) through (vi) of this section as follows:
</P>
<P>(i) An individual food or mixed product that is comprised of one or more of the following foods that are the foundation of a healthy dietary pattern, with no other added ingredients except for water:
</P>
<P>(A) Vegetable;
</P>
<P>(B) Fruit;
</P>
<P>(C) Whole grains;
</P>
<P>(D) Fat-free or low-fat dairy;
</P>
<P>(E) Lean meat, seafood, eggs, beans, peas, lentils, nuts, or seeds.
</P>
<P>(ii) Individual foods.
</P>
<P>(A) An individual food that has a reference amount customarily consumed (RACC) greater than 50 g or greater than 3 tablespoons and meets the conditions per RACC in table 2 of this section; or
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 2 to Paragraph <E T="01">(d)(3)(ii)(A)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" colspan="2" scope="col">If the food is . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">It must contain at least . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The added sugars content must be no greater than . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The sodium content must be no greater than . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The saturated fat content must be no greater than . . .
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Main category
</TH><TH class="gpotbl_colhed" scope="col">Sub-category
<br/>(if applicable)
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">1</E>) A vegetable product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent vegetable</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">2</E>) A fruit product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent fruit</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">3</E>) A grain product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">3/4 oz equivalent whole grain</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">4</E>) A dairy product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">2/3 cup equivalent dairy</TD><TD align="left" class="gpotbl_cell">5% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">5</E>) Protein Foods</TD><TD align="left" class="gpotbl_cell"><E T="03">(i)</E> Game meats</TD><TD align="left" class="gpotbl_cell">1 
<fr>1/2</fr> oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(ii)</E> Seafood</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV, excluding saturated fat inherent in seafood.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iii)</E> Egg</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iv)</E> Beans, peas, and lentils</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(v)</E> Nuts, seeds, and soy products</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV, excluding saturated fat inherent in nuts, seeds, and soybeans.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">6</E>) Oils</TD><TD align="left" class="gpotbl_cell"><E T="03">(i)</E> 100% Oil</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(ii)</E> Oil-based spreads whose fats come solely from oil</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iii)</E> Oil-based dressing containing at least 30% oil and oils meet the requirements in paragraph (d)(3)(ii)(A) or (B)(6)(<E T="03">i)</E> of this section</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.</TD></TR></TABLE></DIV></DIV>
<P>(B) An individual food that has a RACC of 50 g or less or 3 tablespoons or less and meets the conditions per 50 g of food in table 3 of this section:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 3 to Paragraph <E T="01">(d)(3)(ii)(B)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" colspan="2" scope="col">If the food is . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">It must contain at least . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The added sugars content must be no greater than . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The sodium content must be no greater than . . .
</TH><TH class="gpotbl_colhed" rowspan="2" scope="col">The saturated fat content must be no greater than . . .
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Main category
</TH><TH class="gpotbl_colhed" scope="col">Sub-category


<br/>(if applicable)
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">1</E>) A vegetable product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent vegetable</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">2</E>) A fruit product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">1/2 cup equivalent fruit</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">3</E>) A grain product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">3/4 oz equivalent whole grain</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">4</E>) A dairy product</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">2/3 cup equivalent dairy</TD><TD align="left" class="gpotbl_cell">5% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">5</E>) Protein Foods</TD><TD align="left" class="gpotbl_cell"><E T="03">(i)</E> Game meats</TD><TD align="left" class="gpotbl_cell">1 
<fr>1/2</fr> oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(ii)</E> Seafood</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV, excluding saturated fat inherent in seafood.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iii)</E> Egg</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">10% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iv)</E> Beans, peas, and lentils</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(v)</E> Nuts, seeds, and soy products</TD><TD align="left" class="gpotbl_cell">1 oz equivalent</TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">5% DV, excluding saturated fat inherent in nuts, seeds, and soybeans.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(<E T="03">6</E>) Oils</TD><TD align="left" class="gpotbl_cell"><E T="03">(i)</E> 100% Oil</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(ii)</E> Oil-based spreads whose fats come solely from oil</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">0% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"><E T="03">(iii)</E> Oil-based dressing containing at least 30% oil and oils meet the requirements in paragraph (d)(3)(ii)(A) or (B)(6)(<E T="03">i)</E> of this section</TD><TD align="left" class="gpotbl_cell"> </TD><TD align="left" class="gpotbl_cell">2% DV</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">20% of total fat.</TD></TR></TABLE></DIV></DIV>
<P>(iii) A mixed product that meets the following conditions per RACC:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 4 to Paragraphs <E T="01">(d)(3)(iii)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">If the mixed product contains at least . . .
</TH><TH class="gpotbl_colhed" scope="col">The added sugars content must be


<br/>no greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">The sodium content


<br/>must be no

<br/>greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">Excluding saturated fat inherent in


<br/>seafood, nuts, seeds, and soybeans

<br/>in soy products (if applicable),

<br/>the saturated fat content must be

<br/>no greater than . . .
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">One total food group equivalent with no less than 
<fr>1/4</fr> food group equivalent from at least two food groups, as specified in paragraph (d)(2) of this section</TD><TD align="left" class="gpotbl_cell">10% DV</TD><TD align="left" class="gpotbl_cell">15% DV</TD><TD align="left" class="gpotbl_cell">10% DV.</TD></TR></TABLE></DIV></DIV>
<P>(iv) A main dish product as defined in § 101.13(m) that meets the following conditions per labeled serving:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 5 to Paragraph <E T="01">(d)(3)(iv)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">If the main dish product contains at least . . .
</TH><TH class="gpotbl_colhed" scope="col">The added sugars content must be no greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">The sodium content


<br/>must be no

<br/>greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">Excluding the saturated fat inherent in


<br/>seafood, nuts, seeds, and soybeans

<br/>in soy products (if applicable),

<br/>the saturated fat content must be

<br/>no greater than . . .
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Two total food group equivalents with no less than 
<fr>1/2</fr> food group equivalent from at least two food groups, as specified in paragraph (d)(2) of this section</TD><TD align="left" class="gpotbl_cell">15% DV</TD><TD align="left" class="gpotbl_cell">20% DV</TD><TD align="left" class="gpotbl_cell">15% DV.</TD></TR></TABLE></DIV></DIV>
<P>(v) A meal product as defined in § 101.13(l) that meets the following conditions per labeled serving:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 6 to Paragraph <E T="01">(d)(3)(v)</E>
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">If the meal product contains at least . . .
</TH><TH class="gpotbl_colhed" scope="col">The added sugars content must be no


<br/>greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">The sodium content


<br/>must be no

<br/>greater than . . .
</TH><TH class="gpotbl_colhed" scope="col">Excluding the saturated fat inherent in


<br/>seafood, nuts, seeds, and soybeans

<br/>in soy products (if applicable),

<br/>the saturated fat content must be

<br/>no greater than . . .
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Three total food group equivalents with no less than 
<fr>1/2</fr> food group equivalent from at least three food groups, as specified in paragraph (d)(2) of this section</TD><TD align="left" class="gpotbl_cell">20% DV</TD><TD align="left" class="gpotbl_cell">30% DV</TD><TD align="left" class="gpotbl_cell">20% DV.</TD></TR></TABLE></DIV></DIV>
<P>(vi) All water, tea, and coffee with less than 5 calories per RACC and per labeled serving.
</P>
<P>(4) Each manufacturer of a food (other than foods where the standard information required on the food label, such as the list of ingredients, provides sufficient information to verify that the food meets the food group equivalent requirements to bear the claim, and foods described in paragraphs (d)(3)(i) and (vi) of this section) that bears the implied nutrient content claim “healthy” must make and keep written records (<I>e.g.,</I> analyses of databases, recipes, formulations, information from recipes or formulations, or batch records) to verify that the food meets the food group equivalent requirements of paragraph (d)(2) of this section. These records must be kept for a period of at least 2 years after introduction or delivery for introduction of the food into interstate commerce. Such records must be provided to FDA upon request, during an inspection, for official review and photocopying or other means of reproduction. Records may be kept either as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records that must be kept in accordance with part 11 of this chapter. These records must be accurate, indelible, and legible.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17343, Apr. 2, 1993, as amended at 59 FR 394, Jan. 4, 1994; 59 FR 24249, May 10, 1994; 59 FR 50828, Oct. 6, 1994; 62 FR 49858, Sept. 23, 1997; 63 FR 14355, Mar. 25, 1998; 70 FR 56848, Sept. 29, 2005; 89 FR 106162, Dec. 27, 2024]


</CITA>
</DIV8>


<DIV8 N="§ 101.67" NODE="21:2.0.1.1.2.4.1.7" TYPE="SECTION">
<HEAD>§ 101.67   Use of nutrient content claims for butter.</HEAD>
<P>(a) Claims may be made to characterize the level of nutrients, including fat, in butter if:
</P>
<P>(1) The claim complies with the requirements of § 101.13 and with the requirements of the regulations in this subpart that define the particular nutrient content claim that is used and how it is to be presented. In determining whether a claim is appropriate, the calculation of the percent fat reduction in milkfat shall be based on the 80 percent milkfat requirement provided by the statutory standard for butter (21 U.S.C. 321a);
</P>
<P>(2) The product contains cream or milk, including milk constituents (including, but not limited to, whey, casein, modified whey, and salts of casein), or both, with or without added salt, with or without safe and suitable colorings, with or without nutrients added to comply with paragraph (a)(3) of this section, and with or without safe and suitable bacterial cultures. The product may contain safe and suitable ingredients to improve texture, prevent syneresis, add flavor, extend shelf life, improve appearance, and add sweetness. The product may contain water to replace milkfat although the amount of water in the product shall be less than the amount of cream, milk, or milk constituents;
</P>
<P>(3) The product is not nutritionally inferior, as defined in § 101.3(e)(4), to butter as produced under 21 U.S.C. 321a; and
</P>
<P>(4) If the product would violate 21 U.S.C. 321a but for the nutrient content claim that characterizes the level of nutrients, that claim shall be an explicit claim that is included as part of the common or usual name of the product.
</P>
<P>(b) Deviations from the ingredient provisions of 21 U.S.C. 321a must be the minimum necessary to achieve similar performance characteristics as butter as produced under 21 U.S.C. 321a, or the food will be deemed to be adulterated under section 402(b) of the act. The performance characteristics (e.g., physical properties, organoleptic characteristics, functional properties, shelf life) of the product shall be similar to butter as produced under 21 U.S.C. 321a. If there is a significant difference in performance characteristics (that materially limits the uses of the product compared to butter,) the label shall include a statement informing the consumer of such difference (e.g., if appropriate, “not recommended for baking purposes”). Such statement shall comply with the requirements of § 101.13(d). The modified product shall perform at least one of the principal functions of butter substantially as well as butter as produced under 21 U.S.C. 321a.
</P>
<P>(c)(1) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of this part.
</P>
<P>(2) Safe and suitable ingredients added to improve texture, prevent syneresis, add flavor, extend shelf life, improve appearance, or add sweetness and water added to replace milkfat shall be identified with an asterisk in the ingredient statement. The statement “*Ingredients not in regular butter” shall immediately follow the ingredient statement in the same type size.
</P>
<CITA TYPE="N">[58 FR 2455, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.69" NODE="21:2.0.1.1.2.4.1.8" TYPE="SECTION">
<HEAD>§ 101.69   Petitions for nutrient content claims.</HEAD>
<P>(a) This section pertains to petitions for claims, expressed or implied, that:
</P>
<P>(1) Characterize the level of any nutrient which is of the type required to be in the label or labeling of food by section 403(q)(1) or (q)(2) of the Federal Food, Drug, and Cosmetic Act (the act); and
</P>
<P>(2) That are not exempted under section 403(r)(5)(A) through (r)(5)(C) of the act from the requirements for such claims in section 403(r)(2).
</P>
<P>(b) Petitions included in this section are:
</P>
<P>(1) Petitions for a new (heretofore unauthorized) nutrient content claim;
</P>
<P>(2) Petitions for a synonymous term (i.e., one that is consistent with a term defined by regulation) for characterizing the level of a nutrient; and
</P>
<P>(3) Petitions for the use of an implied claim in a brand name.
</P>
<P>(c) An original and one copy of the petition to be filed under the provisions of section 403(r)(4) of the act shall be submitted, or the petitioner may submit an original and a computer readable disk containing the petition. Contents of the disk should be in a standard format, such as ASCII format. Petitioners interested in submitting a disk should contact the Food and Drug Administration's (FDA) Center for Food Safety and Applied Nutrition for details. If any part of the material submitted is in a foreign language, it shall be accompanied by an accurate and complete English translation. The petition shall state the petitioner's post office address to which published notices as required by section 403 of the act may be sent.
</P>
<P>(d) Pertinent information may be incorporated in, and will be considered as part of, a petition on the basis of specific reference to such information submitted to and retained in the files of FDA. However, any reference to unpublished information furnished by a person other than the applicant will not be considered unless use of such information is authorized (with the understanding that such information may in whole or part be subject to release to the public) in a written statement signed by the person who submitted it. Any reference to published information should be accompanied by reprints or photostatic copies of such references.
</P>
<P>(e) If nonclinical laboratory studies are included in a petition submitted under section 403(r)(4) of the act, the petition shall include, with respect to each nonclinical study contained in the petition, either a statement that the study has been, or will be, conducted in compliance with the good laboratory practice regulations as set forth in part 58 of this chapter or, if any such study was not conducted in compliance with such regulations, a brief statement of the reason for the noncompliance.
</P>
<P>(f) If clinical investigations are included in a petition submitted under section 403(r)(4) of the act, the petition shall include a statement regarding each such clinical investigation relied upon in the petition that the study either was conducted in compliance with the requirements for institutional review set forth in part 56 of this chapter or was not subject to such requirements in accordance with § 56.104 or § 56.105 of this chapter, and that it was conducted in compliance with the requirements for informed consent set forth in part 50 of this chapter.
</P>
<P>(g) The availability for public disclosure of petitions submitted to the agency under this section will be governed by the rules specified in § 10.20(j) of this chapter.
</P>
<P>(h) All petitions submitted under this section shall include either a claim for a categorical exclusion under § 25.30 or 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.
</P>
<P>(i) The data specified under the several lettered headings should be submitted on separate sheets or sets of sheets, suitably identified. If such data have already been submitted with an earlier application from the petitioner, the present petition may incorporate it by specific reference to the earlier petition.
</P>
<P>(j) The petition must be signed by the petitioner or by his attorney or agent, or (if a corporation) by an authorized official.
</P>
<P>(k) The petition shall include a statement signed by the person responsible for the petition, that to the best of his knowledge, it is a representative and balanced submission that includes unfavorable information, as well as favorable information, known to him pertinent to the evaluation of the petition.
</P>
<P>(l) All applicable provisions of part 10—Administrative Practices and Procedures, may be used by FDA, the petitioner or any outside party with respect to any agency action on the petition.
</P>
<P>(m)(1) Petitions for a new nutrient content claim shall include the following data and be submitted in the following form.
</P>
<EXTRACT>
<FP>(Date) ____________
</FP>
<FP>Name of petitioner ____________
</FP>
<FP>Post office address ____________
</FP>
<FP>Subject of the petition ____________
</FP>
<FP>Office of Nutritional Products, Labeling and Dietary Supplements (HFS-800)
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>Department of Health and Human Services,
</FP>
<FP>Washington, DC 20204.
</FP>
<FP>To Whom It May Concern:
</FP>
<P>The undersigned, ________________________ submits this petition under section 403(r)(4) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to (statement of the claim and its proposed use).
</P>
<P>Attached hereto and constituting a part of this petition, are the following:
</P>
<P>A. A statement identifying the descriptive term and the nutrient that the term is intended to characterize with respect to the level of such nutrient. The statement should address why the use of the term as proposed will not be misleading. The statement should provide examples of the nutrient content claim as it will be used on labels or labeling, as well as the types of foods on which the claim will be used. The statement shall specify the level at which the nutrient must be present or what other conditions concerning the food must be met for the use of the term in labels or labeling to be appropriate, as well as any factors that would make the use of the term inappropriate.
</P>
<P>B. A detailed explanation, supported by any necessary data, of why use of the food component characterized by the claim is of importance in human nutrition by virtue of its presence or absence at the levels that such claim would describe. This explanation shall also state what nutritional benefit to the public will derive from use of the claim as proposed, and why such benefit is not available through the use of existing terms defined by regulation under section 403(r)(2)(A)(i) of the act. If the claim is intended for a specific group within the population, the analysis should specifically address nutritional needs of such group, and should include scientific data sufficient for such purpose.
</P>
<P>C. Analytical data that shows the amount of the nutrient that is the subject of the claim and that is present in the types of foods for which the claim is intended. The assays should be performed on representative samples using the AOAC INTERNATIONAL (AOAC International) methods where available. If no AOAC International method is available, the petitioner shall submit the assay method used, and data establishing the validity of the method for assaying the nutrient in the particular food. The validation data should include a statistical analysis of the analytical and product variability.
</P>
<P>D. A detailed analysis of the potential effect of the use of the proposed claim on food consumption and of any corresponding changes in nutrient intake. The latter item shall specifically address the intake of nutrients that have beneficial and negative consequences in the total diet. If the claim is intended for a specific group within the population, the above analysis shall specifically address the dietary practices of such group and shall include data sufficient to demonstrate that the dietary analysis is representative of such group.
</P>
<P>E. The petitioner is required to submit either a claim for categorical exclusion under § 25.30 or § 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.
</P>
<P>Yours very truly,
</P>
<P>Petitioner ____________
</P>
<P>By ____________
</P>
<P>(Indicate authority)</P></EXTRACT>
<P>(2) Within 15 days of receipt of the petition, the petitioner will be notified by letter of the date on which the petition was received by the agency. Such notice will inform the petitioner:
</P>
<P>(i) That the petition is undergoing agency review (in which case a docket number will be assigned to the petition), and the petitioner will subsequently be notified of the agency's decision to file or deny the petition; or
</P>
<P>(ii) That the petition is incomplete, e.g., it lacks any of the data required by this part, it presents such data in a manner that is not readily understood, or it has not been submitted in quadruplicate, in which case the petition will be denied, and the petitioner will be notified as to what respect the petition is incomplete.
</P>
<P>(3) Within 100 days of the date of receipt of the petition, FDA will notify the petitioner by letter that the petition has either been filed or denied. If denied, the notification shall state the reasons therefor. If filed, the date of the notification letter becomes the date of filing for the purposes of section 403(r)(4)(A)(i) of the act. If FDA does not act within such 100 days, the petition shall be deemed to be denied unless an extension is mutually agreed upon by the FDA and the petitioner. A petition that has been denied, or has been deemed to be denied, without filing shall not be made available to the public. A filed petition shall be available to the public as provided under paragraph (g) of this section.
</P>
<P>(4) Within 90 days of the date of filing FDA will by letter of notification to the petitioner:
</P>
<P>(i) Deny the petition; or
</P>
<P>(ii) Inform the petitioner that a proposed regulation to provide for the requested use of the new term will be published in the <E T="04">Federal Register.</E> FDA will publish the proposal to amend the regulations to provide for the requested use of the nutrient content claim in the <E T="04">Federal Register</E> within 90 days of the date of filing. The proposal will also announce the availability of the petition for public disclosure.
</P>
<P>(iii) If FDA does not act within 90 days of the date of filing, the petition shall be deemed to be denied unless an extension is mutually agreed upon by FDA and the petitioner.
</P>
<P>(5) If FDA issues a proposal, the rulemaking shall be completed within 540 days of the date of receipt of the petition.
</P>
<P>(n)(1) Petitions for a synonymous term shall include the following data and be submitted in the following form.
</P>
<EXTRACT>
<FP>(Date)____________
</FP>
<FP>Name of petitioner ____________
</FP>
<FP>Post office address ____________
</FP>
<FP>Subject of the petition ____________
</FP>
<FP>Office of Nutritional Products, Labeling and Dietary Supplements (HFS-800)
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>Department of Health and Human Services,
</FP>
<FP>Washington, DC 20204.
</FP>
<FP>To Whom It May Concern:
</FP>
<P>The undersigned, ____________ submits this petition under section 403(r)(4) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to (statement of the synonymous term and its proposed use in a nutrient content claim that is consistent with an existing term that has been defined under section 403(r)(2) of the act).
</P>
<P>Attached hereto and constituting a part of this petition, are the following:
</P>
<P>A. A statement identifying the synonymous descriptive term, the existing term defined by a regulation under section 403(r)(2)(A)(i) of the act with which the synonymous term is claimed to be consistent. The statement should address why the proposed synonymous term is consistent with the term already defined by the agency, and why the use of the synonymous term as proposed will not be misleading. The statement should provide examples of the nutrient content claim as it will be used on labels or labeling, as well as the types of foods on which the claim will be used. The statement shall specify whether any limitations not applicable to the use of the defined term are intended to apply to the use of the synonymous term.
</P>
<P>B. A detailed explanation, supported by any necessary data, of why use of the proposed term is requested, including an explanation of whether the existing defined term is inadequate for the purpose of effectively characterizing the level of a nutrient. This item shall also state what nutritional benefit to the public will derive from use of the claim as proposed, and why such benefit is not available through the use of existing term defined by regulation. If the claim is intended for a specific group within the population, the analysis should specifically address nutritional needs of such group, and should include scientific data sufficient for such purpose.
</P>
<P>C. The petitioner is required to submit either a claim for categorical exclusion under § 25.30 or § 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.
</P>
<P>Yours very truly,
</P>
<P>Petitioner ____________
</P>
<P>By ____________
</P>
<P>(Indicate authority)</P></EXTRACT>
<P>(2) Within 15 days of receipt of the petition the petitioner will be notified by letter of the date on which the petition was received. Such notice will inform the petitioner:
</P>
<P>(i) That the petition is undergoing agency review (in which case a docket number will be assigned to the petition) and the petitioner will subsequently be notified of the agency's decision to grant the petitioner permission to use the proposed term or to deny the petition; or
</P>
<P>(ii) That the petition is incomplete, e.g., it lacks any of the data required by this part, it presents such data in a manner that is not readily understood, or it has not been submitted in quadruplicate, in which case the petition will be denied, and the petitioner will be notified as to what respect the petition is incomplete.
</P>
<P>(3) Within 90 days of the date of receipt of the petition that is accepted for review (i.e., that has not been found to be incomplete and consequently denied, FDA will notify the petitioner by letter of the agency's decision to grant the petitioner permission to use the proposed term, with any conditions or limitations on such use specified, or to deny the petition, in which case the letter shall state the reasons therefor. Failure of the petition to fully address the requirements of this section shall be grounds for denial of the petition.
</P>
<P>(4) As soon as practicable following the agency's decision to either grant or deny the petition, FDA will publish a notice in the <E T="04">Federal Register</E> informing the public of his decision. If the petition is granted the Food and Drug Administration will list, the approved synonymous term in the regulations listing terms permitted for use in nutrient content claims.
</P>
<P>(o)(1) Petitions for the use of an implied nutrient content claim in a brand name shall include the following data and be submitted in the following form:
</P>
<EXTRACT>
<FP>(Date)____________
</FP>
<FP>Name of petitioner ____________
</FP>
<FP>Post office address ____________
</FP>
<FP>Subject of the petition ____________
</FP>
<FP>Office of Nutritional Products, Labeling and Dietary Supplements (HFS-800),
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>Department of Health and Human Services,
</FP>
<FP>Washington, DC 20204.
</FP>
<FP>To Whom It May Concern:
</FP>
<P>The undersigned, ______________________ submits this petition under section 403(r)(4) of the Federal Food, Drug, and Cosmetic Act (the act) with respect to (statement of the implied nutrient content claim and its proposed use in a brand name).
</P>
<P>Attached hereto and constituting a part of this petition, are the following:
</P>
<P>A. A statement identifying the implied nutrient content claim, the nutrient the claim is intended to characterize, the corresponding term for characterizing the level of such nutrient as defined by a regulation under section 403(r)(2)(A)(i) of the act, and the brand name of which the implied claim is intended to be a part. The statement should address why the use of the brandname as proposed will not be misleading. It should address in particular what information is required to accompany the claim or other ways in which the claim meets the requirements of sections 201(n) and 403(a) of the act. The statement should provide examples of the types of foods on which the brand name will appear. It shall also include data showing that the actual level of the nutrient in the food qualifies the food to bear the corresponding term defined by regulation. Assay methods used to determine the level of a nutrient should meet the requirements stated under petition format item C in paragraph (k)(1) of this section.
</P>
<P>B. A detailed explanation, supported by any necessary data, of why use of the proposed brand name is requested. This item shall also state what nutritional benefit to the public will derive from use of the brand name as proposed. If the branded product is intended for a specific group within the population, the analysis should specifically address nutritional needs of such group and should include scientific data sufficient for such purpose.
</P>
<P>C. The petitioner is required to submit either a claim for categorical exclusion under § 25.30 or § 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.
</P>
<P>Yours very truly,
</P>
<P>Petitioner ____________
</P>
<P>By ____________</P></EXTRACT>
<P>(2) Within 15 days of receipt of the petition the petitioner will be notified by letter of the date on which the petition was received. Such notice will inform the petitioner:
</P>
<P>(i) That the petition is undergoing agency review (in which case a docket number will be assigned to the petition); or
</P>
<P>(ii) That the petition is incomplete, e.g., it lacks any of the data required by this part, it presents such data in a manner that is not readily understood, or it has not been submitted in quadruplicate, in which case the petition will be denied, and the petitioner will be notified as to what respect the petition is incomplete.
</P>
<P>(3) FDA will publish a notice of the petition in the <E T="04">Federal Register</E> announcing its availability to the public and seeking comment on the petition. The petition shall be available to the public to the extent provided under paragraph (g) of this section. The notice shall allow 30 days for comments.
</P>
<P>(4) Within 100 days of the date of receipt of the petition that is accepted for review (i.e., that has not been found to be incomplete and subsequently returned to the petitioner), FDA will:
</P>
<P>(i) Notify the petitioner by letter of the agency's decision to grant the petitioner permission to use the proposed brand name if such use is not misleading, with any conditions or limitations on such use specified; or
</P>
<P>(ii) Deny the petition, in which case the letter shall state the reasons therefor. Failure of the petition to fully address the requirements of this section shall be grounds for denial of the petition. Should FDA not notify the petitioner of his decision on the petition within 100 days, the petition shall be considered to be granted.
</P>
<P>(5) As soon as practicable following the granting of a petition, the Commissioner of Food and Drugs will publish a notice in the <E T="04">Federal Register</E> informing the public of such fact.
</P>
<CITA TYPE="N">[58 FR 2413, Jan. 6, 1993; 58 FR 17343, Apr. 2, 1993, as amended at 58 FR 44033, Aug. 18, 1993; 62 FR 40598, July 29, 1997; 63 FR 26718, May 14, 1998; 63 FR 40024, July 27, 1998; 67 FR 9585, Mar. 4, 2002; 69 FR 16481, Mar. 30, 2004]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.2.5" TYPE="SUBPART">
<HEAD>Subpart E—Specific Requirements for Health Claims</HEAD>


<DIV8 N="§ 101.70" NODE="21:2.0.1.1.2.5.1.1" TYPE="SECTION">
<HEAD>§ 101.70   Petitions for health claims.</HEAD>
<P>(a) Any interested person may petition the Food and Drug Administration (FDA) to issue a regulation regarding a health claim. An original and one copy of the petition shall be submitted, or the petitioner may submit an original and a computer readable disk containing the petition. Contents of the disk should be in a standard format, such as ASCII format. (Petitioners interested in submitting a disk should contact the Center for Food Safety and Applied Nutrition for details.) If any part of the material submitted is in a foreign language, it shall be accompanied by an accurate and complete English translation. The petition shall state the petitioner's post office address to which any correspondence required by section 403 of the Federal Food, Drug, and Cosmetic Act may be sent.
</P>
<P>(b) Pertinent information may be incorporated in, and will be considered as part of, a petition on the basis of specific reference to such information submitted to and retained in the files of FDA. Such information may include any findings, along with the basis of the findings, of an outside panel with expertise in the subject area. Any reference to published information shall be accompanied by reprints, or easily readable copies of such information.
</P>
<P>(c) If nonclinical laboratory studies are included in a petition, the petition shall include, with respect to each nonclinical study contained in the petition, either a statement that the study has been conducted in compliance with the good laboratory practice regulations as set forth in part 58 of this chapter, or, if any such study was not conducted in compliance with such regulations, a brief statement of the reason for the noncompliance.
</P>
<P>(d) If clinical or other human investigations are included in a petition, the petition shall include a statement that they were either conducted in compliance with the requirements for institutional review set forth in part 56 of this chapter, or were not subject to such requirements in accordance with § 56.104 or § 56.105, and a statement that they were conducted in compliance with the requirements for informed consent set forth in part 50 of this chapter.
</P>
<P>(e) All data and information in a health claim petition are available for public disclosure after the notice of filing of petition is issued to the petitioner, except that clinical investigation reports, adverse reaction reports, product experience reports, consumer complaints, and other similar data and information shall only be available after deletion of:
</P>
<P>(1) Names and any information that would identify the person using the product.
</P>
<P>(2) Names and any information that would identify any third party involved with the report, such as a physician or hospital or other institution.
</P>
<P>(f) Petitions for a health claim shall include the following data and be submitted in the following form:
</P>
<EXTRACT>
<FP>(Date)____________
</FP>
<FP>Name of petitioner ____________
</FP>
<FP>Post office address ____________
</FP>
<FP>Subject of the petition ____________
</FP>
<FP>Food and Drug Administration,
</FP>
<FP>Office of Nutritional Products, Labeling and Dietary Supplements (HFS-800),
</FP>
<FP>5001 Campus Dr.,
</FP>
<FP>College Park, MD 20740,
</FP>
<P>The undersigned, __________________ submits this petition pursuant to section 403(r)(4) or 403(r)(5)(D) of the Federal Food, Drug, and Cosmetic Act with respect to (statement of the substance and its health claim).
</P>
<P>Attached hereto, and constituting a part of this petition, are the following:
</P>
<P>A. Preliminary requirements. A complete explanation of how the substance conforms to the requirements of § 101.14(b) (21 CFR 101.14(b)). For petitions where the subject substance is a food ingredient or a component of a food ingredient, the petitioner should compile a comprehensive list of the specific ingredients that will be added to the food to supply the substance in the food bearing the health claim. For each such ingredient listed, the petitioner should state how the ingredient complies with the requirements of § 101.14(b)(3)(ii), e.g., that its use is generally recognized as safe (GRAS), listed as a food additive, or authorized by a prior sanction issued by the agency, and what the basis is for the GRAS claim, the food additive status, or prior sanctioned status.
</P>
<P>B. Summary of scientific data. The summary of scientific data provides the basis upon which authorizing a health claim can be justified as providing the health benefit. The summary must establish that, based on the totality of publicly available scientific evidence (including evidence from well-designed studies conducted in a manner which is consistent with generally recognized scientific procedures and principles), there is significant scientific agreement among experts qualified by scientific training and experience to evaluate such claims, that the claim is supported by such evidence.
</P>
<P>The summary shall state what public health benefit will derive from use of the claim as proposed. If the claim is intended for a specific group within the population, the summary shall specifically address nutritional needs of such group and shall include scientific data showing how the claim is likely to assist in meeting such needs.
</P>
<P>The summary shall concentrate on the findings of appropriate review articles, National Institutes of Health consensus development conferences, and other appropriate resource materials. Issues addressed in the summary shall include answers to such questions as:
</P>
<P>1. Is there an optimum level of the particular substance to be consumed beyond which no benefit would be expected?
</P>
<P>2. Is there any level at which an adverse effect from the substance or from foods containing the substance occurs for any segment of the population?
</P>
<P>3. Are there certain populations that must receive special consideration?
</P>
<P>4. What other nutritional or health factors (both positive and negative) are important to consider when consuming the substance?
</P>
<P>In addition, the summary of scientific data shall include a detailed analysis of the potential effect of the use of the proposed claim on food consumption, specifically any change due to significant alterations in eating habits and corresponding changes in nutrient intake resulting from such changes in food consumption. The latter item shall specifically address the effect on the intake of nutrients that have beneficial and negative consequences in the total diet.
</P>
<P>If the claim is intended for a significant subpopulation within the general U.S. population, the analysis shall specifically address the dietary practices of such group, and shall include data sufficient to demonstrate that the dietary analysis is representative of such group (e.g., adolescents or the elderly).
</P>
<P>If appropriate, the petition shall explain the prevalence of the disease or health-related condition in the U.S. population and the relevance of the claim in the context of the total daily diet.
</P>
<P>Also, the summary shall demonstrate that the substance that is the subject of the proposed claim conforms to the definition of the term “substance” in § 101.14(a)(2).
</P>
<P>C. Analytical data that show the amount of the substance that is present in representative foods that would be candidates to bear the claim should be obtained from representative samples using methods from the AOAC INTERNATIONAL (AOAC), where available. If no AOAC method is available, the petitioner shall submit the assay method used and data establishing the validity of the method for assaying the substance in food. The validation data should include a statistical analysis of the analytical and product variability.
</P>
<P>D. Model health claim. One or more model health claims that represent label statements that may be used on a food label or in labeling for a food to characterize the relationship between the substance in a food to a disease or health-related condition that is justified by the summary of scientific data provided in section C of the petition. The model health claim shall include:
</P>
<P>1. A brief capsulized statement of the relevant conclusions of the summary, and
</P>
<P>2. A statement of how this substance helps the consumer to attain a total dietary pattern or goal associated with the health benefit that is provided.
</P>
<P>E. The petition shall include the following attachments:
</P>
<P>1. Copies of any computer literature searches done by the petitioner (e.g., Medline).
</P>
<P>2. Copies of articles cited in the literature searches and other information as follows:
</P>
<P>a. All information relied upon for the support of the health claim, including copies of publications or other information cited in review articles and used to perform meta-analyses.
</P>
<P>b. All information concerning adverse consequences to any segment of the population (e.g., sensitivity to the substance).
</P>
<P>c. All information pertaining to the U.S. population.
</P>
<P>F. The petitioner is required to submit either a claim for categorical exclusion under § 25.30 or § 25.32 of this chapter or an environmental assessment under § 25.40 of this chapter.
</P>
<P>Yours very truly,
</P>
<P>Petitioner ____________
</P>
<P>By ____________
</P>
<P>(Indicate authority)</P></EXTRACT>
<P>(g) The data specified under the several lettered headings should be submitted on separate pages or sets of pages, suitably identified. If such data have already been submitted with an earlier application from the petitioner or any other final petition, the present petition may incorporate it by specific reference to the earlier petition.
</P>
<P>(h) The petition shall include a statement signed by the person responsible for the petition that, to the best of his/her knowledge, it is a representative and balanced submission that includes unfavorable information as well as favorable information, known to him/her to be pertinent to the evaluation of the proposed health claim.
</P>
<P>(i) The petition shall be signed by the petitioner or by his/her attorney or agent, or (if a corporation) by an authorized official.
</P>
<P>(j) <I>Agency action on the petition.</I> (1) Within 15 days of receipt of the petition, the petitioner will be notified by letter of the date on which the petition was received. Such notice will inform the petitioner that the petition is undergoing agency review and that the petitioner will subsequently be notified of the agency's decision to file for comprehensive review or deny the petition.
</P>
<P>(2) Within 100 days of the date of receipt of the petition, FDA will notify the petitioner by letter that the petition has either been filed for comprehensive review or denied. The agency will deny a petition without reviewing the information contained in “B. Summary of Scientific Data” if the information in “A. Preliminary Requirements” is inadequate in explaining how the substance conforms to the requirements of § 101.14(b). If the petition is denied, the notification will state the reasons therefor, including justification of the rejection of any report from an authoritative scientific body of the U.S. Government. If filed, the date of the notification letter becomes the date of filing for the purposes of this regulation. If FDA does not act within such 100 days, the petition shall be deemed to be denied unless an extension is mutually agreed upon by FDA and the petitioner. A petition that has been denied, or has been deemed to be denied, without filing will not be made available to the public. A filed petition will be available to the public to the extent provided under paragraph (e) of this section.
</P>
<P>(3) Within 90 days of the date of filing, FDA will by letter of notification to the petitioner:
</P>
<P>(i) Deny the petition, or
</P>
<P>(ii) Inform the petitioner that a proposed regulation to provide for the requested use of the health claim will be published in the <E T="04">Federal Register.</E> If the petition is denied, the notification will state the reasons therefor, including justification for the rejection of any report from an authoritative scientific body of the U.S. Government. FDA will publish the proposal to amend the regulations to provide for the requested use of the health claim in the <E T="04">Federal Register</E> within 90 days of the date of filing. The proposal will also announce the availability of the petition for public review.
</P>
<P>(iii) If FDA does not act within 90 days of the date of filing, the petition shall be deemed to be denied unless an extension is mutually agreed upon by FDA and the petitioner.
</P>
<P>(4)(i) Within 270 of the date of publication of the proposal, FDA will publish a final rule that either authorizes use of the health claim or explains why the agency has decided not to authorize one.
</P>
<P>(ii) For cause, FDA may extend, no more than twice, the period in which it will publish a final rule; each such extension will be for no more than 90 days. FDA will publish a notice of each extension in the <E T="04">Federal Register.</E> The document will state the basis for the extension, the length of the extension, and the date by which the final rule will be published, which date shall be within 540 days of the date of receipt of the petition.
</P>
<CITA TYPE="N">[58 FR 2534, Jan. 6, 1993; 58 FR 17097, Apr. 1, 1993, as amended at 59 FR 425, Jan. 4, 1994; 62 FR 28232, May 22, 1997; 62 FR 40599, July 29, 1997; 63 FR 26719, May 14, 1998; 63 FR 40024, July 27, 1998; 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 101.71" NODE="21:2.0.1.1.2.5.1.2" TYPE="SECTION">
<HEAD>§ 101.71   Health claims: claims not authorized.</HEAD>
<P>Health claims not authorized for foods in conventional food form or for dietary supplements of vitamins, minerals, herbs, or other similar substances:
</P>
<P>(a) Dietary fiber and cardiovascular disease.
</P>
<P>(b) Zinc and immune function in the elderly.
</P>
<CITA TYPE="N">[58 FR 2534, Jan. 6, 1993, as amended at 58 FR 2548, 2578, 2620, 2639, 2664, 2714, Jan. 6, 1993; 58 FR 17100, Apr. 1, 1993; 59 FR 437, Jan. 4, 1994; 65 FR 58918, Oct. 3, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 101.72" NODE="21:2.0.1.1.2.5.1.3" TYPE="SECTION">
<HEAD>§ 101.72   Health claims: calcium, vitamin D, and osteoporosis.</HEAD>
<P>(a) <I>Relationship between calcium, vitamin D, and osteoporosis.</I> An inadequate intake of calcium or calcium and vitamin D contributes to low peak bone mass, which has been identified as one of many risk factors in the development of osteoporosis. Peak bone mass is the total quantity of bone present at maturity, and experts believe that it has the greatest bearing on whether a person will be at risk of developing osteoporosis and related bone fractures later in life. Another factor that influences total bone mass and susceptibility to osteoporosis is the rate of bone loss after skeletal maturity. Vitamin D is required for normal absorption of calcium and to prevent the occurrence of high serum parathyroid hormone (PTH) concentration, which stimulates mobilization of calcium from the skeleton and can lower bone mass. Calcium, along with vitamin D and several other nutrients, is required for normal bone mineralization. While vitamin D is required for optimal bone mineralization, it is more effective when calcium intake is adequate. An adequate intake of calcium and vitamin D is thought to exert a positive effect during adolescence and early adulthood in optimizing the amount of bone that is laid down. However, the upper limit of peak bone mass is genetically determined. The mechanism through which adequate intakes of calcium and vitamin D and optimal peak bone mass reduce the risk of osteoporosis is thought to be as follows. All persons lose bone with age. Hence, those with higher bone mass at maturity take longer to reach the critically reduced mass at which bones can fracture easily. The rate of bone loss after skeletal maturity also influences the amount of bone present at old age and can influence an individual's risk of developing osteoporosis. Maintenance of adequate intakes of calcium and vitamin D later in life is thought to be important in reducing the rate of bone loss particularly in the elderly and in women during the first decade following menopause, but a significant protective effect is also seen among men and younger women.
</P>
<P>(b) <I>Significance of calcium or calcium and vitamin D.</I> Adequate calcium intake, or adequate calcium and vitamin D intake, is not the only recognized risk factor in the development of osteoporosis, which is a multifactorial bone disease. Maintenance of adequate calcium and vitamin D intakes throughout life is necessary to achieve optimal peak bone mass and to reduce the risk of osteoporosis in later life. However, vitamin D is most effective in this regard when calcium intake is adequate. Increasing intake of calcium has been shown to have beneficial effects on bone health independent of dietary vitamin D.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating calcium or, when appropriate, calcium and vitamin D with a reduced risk of osteoporosis may be made on the label or labeling of a food described in paragraphs (c)(2)(ii) and (d)(1) of this section, provided that:
</P>
<P>(A) The claim makes clear the importance of adequate calcium intake, or when appropriate, adequate calcium and vitamin D intake, throughout life, in a healthful diet, are essential to reduce osteoporosis risk. The claim does not imply that adequate calcium intake, or when appropriate, adequate calcium and vitamin D intake, is the only recognized risk factor for the development of osteoporosis;
</P>
<P>(B) The claim does not attribute any degree of reduction in risk of osteoporosis to maintaining an adequate dietary calcium intake, or when appropriate, an adequate dietary calcium and vitamin D intake, throughout life.
</P>
<P>(ii) <I>Nature of the food.</I> (A) The food shall meet or exceed the requirements for a “high” level of calcium as defined in § 101.54(b);
</P>
<P>(B) The calcium content of the product shall be assimilable;
</P>
<P>(C) Dietary supplements shall meet the United States Pharmacopeia (USP) standards for disintegration and dissolution applicable to their component calcium salts, except that dietary supplements for which no USP standards exist shall exhibit appropriate assimilability under the conditions of use stated on the product label;
</P>
<P>(D) A food or total daily recommended supplement intake shall not contain more phosphorus than calcium on a weight per weight basis.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may include the term “vitamin D” if the food meets or exceeds the requirements for a “high” level of vitamin D as defined in § 101.54(b);
</P>
<P>(2) The claim may include information from paragraphs (a) and (b) of this section.
</P>
<P>(3) The claim may make reference to physical activity.
</P>
<P>(4) The claim may include information on the number of people in the United States, including the number of people in certain subpopulations in the United States, who have osteoporosis or low bone density. The sources of this information must be identified, and it must be current information from the National Center for Health Statistics, the National Institutes of Health, or the National Osteoporosis Foundation.
</P>
<P>(5) The claim may state that the role of adequate calcium intake, or when appropriate, the role of adequate calcium and vitamin D intake, throughout life is linked to reduced risk of osteoporosis through the mechanism of optimizing peak bone mass during adolescence and early adulthood. The phrase “build and maintain good bone health” may be used to convey the concept of optimizing peak bone mass. The claim may also state that adequate intake of calcium, or when appropriate, adequate intake of calcium and vitamin D, is linked to reduced risk of osteoporosis through the mechanism of slowing the rate of bone loss for persons with a family history of the disease, post-menopausal women, and elderly men and women.
</P>
<P>(e) <I>Model health claims.</I> The following model health claims may be used in food labeling to describe the relationship between calcium and osteoporosis:
</P>
<FP>Adequate calcium throughout life, as part of a well-balanced diet, may reduce the risk of osteoporosis.
</FP>
<FP>Adequate calcium as part of a healthful diet, along with physical activity, may reduce the risk of osteoporosis in later life.
</FP>
<P>(f) <I>Model additional health claims for calcium and vitamin D.</I> The following model health claims may be used in food labeling to describe the relationship between calcium, vitamin D, and osteoporosis:
</P>
<FP>Adequate calcium and vitamin D throughout life, as part of a well-balanced diet, may reduce the risk of osteoporosis.
</FP>
<FP>Adequate calcium and vitamin D as part of a healthful diet, along with physical activity, may reduce the risk of osteoporosis in later life.
</FP>
<CITA TYPE="N">[73 FR 56486, Sept. 29, 2008]


</CITA>
</DIV8>


<DIV8 N="§ 101.73" NODE="21:2.0.1.1.2.5.1.4" TYPE="SECTION">
<HEAD>§ 101.73   Health claims: dietary lipids and cancer.</HEAD>
<P>(a) <I>Relationship between fat and cancer.</I> (1) Cancer is a constellation of more than 100 different diseases, each characterized by the uncontrolled growth and spread of abnormal cells. Cancer has many causes and stages in its development. Both genetic and environmental risk factors may affect the risk of cancer. Risk factors include a family history of a specific type of cancer, cigarette smoking, alcohol consumption, overweight and obesity, ultraviolet or ionizing radiation, exposure to cancer-causing chemicals, and dietary factors.
</P>
<P>(2) Among dietary factors, the strongest positive association has been found between total fat intake and risk of some types of cancer. Based on the totality of the publicly available scientific evidence, there is significant scientific agreement among experts, qualified by training and experience to evaluate such evidence, that diets high in total fat are associated with an increased cancer risk. Research to date, although not conclusive, demonstrates that the total amount of fats, rather than any specific type of fat, is positively associated with cancer risk. The mechanism by which total fat affects cancer has not yet been established.
</P>
<P>(3) A question that has been the subject of considerable research is whether the effect of fat on cancer is site-specific. Neither human nor animal studies are consistent in the association of fat intake with specific cancer sites.
</P>
<P>(4) Another question that has been raised is whether the association of total fat intake to cancer risk is independently associated with energy intakes, or whether the association of fat with cancer risk is the result of the higher energy (caloric) intake normally associated with high fat intake. FDA has concluded that evidence from both animal and human studies indicates that total fat intake alone, independent of energy intake, is associated with cancer risk.
</P>
<P>(b) <I>Significance of the relationship between fat intake and risk of cancer.</I> (1) Cancer is ranked as a leading cause of death in the United States. The overall economic costs of cancer, including direct health care costs and losses due to morbidity and mortality, are very high.
</P>
<P>(2) U.S. diets tend to be high in fat and high in calories. The average U.S. diet is estimated to contain 36 to 37 percent of calories from total fat. Current dietary guidelines from the Federal Government and other national health professional organizations recommend that dietary fat intake be reduced to a level of 30 percent or less of energy (calories) from total fat. In order to reduce intake of total fat, individuals should choose diets which are high in vegetables, fruits, and grain products (particularly whole grain products), choose lean cuts of meats, fish, and poultry, substitute low-fat dairy products for higher fat products, and use fats and oils sparingly.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets low in fat with reduced risk of cancer may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section, provided that:
</P>
<P>(A) The claim states that diets low in fat “may” or “might” reduce the risk of some cancers;
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “some types of cancer” or “some cancers”;
</P>
<P>(C) In specifying the nutrient, the claim uses the term “total fat” or “fat”;
</P>
<P>(D) The claim does not specify types of fat or fatty acid that may be related to the risk of cancer;
</P>
<P>(E) The claim does not attribute any degree of cancer risk reduction to diets low in fat; and
</P>
<P>(F) The claim indicates that the development of cancer depends on many factors.
</P>
<P>(ii) <I>Nature of the food.</I> The food shall meet all of the nutrient content requirements of § 101.62 for a “low fat” food; except that fish and game meats (i.e., deer, bison, rabbit, quail, wild turkey, geese, ostrich) may meet the requirements for “extra lean” in § 101.62.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may identify one or more of the following risk factors for development of cancer: Family history of a specific type of cancer, cigarette smoking, alcohol consumption, overweight and obesity, ultraviolet or ionizing radiation, exposure to cancer-causing chemicals, and dietary factors.
</P>
<P>(2) The claim may include information from paragraphs (a) and (b) of this section which summarize the relationship between dietary fat and cancer and the significance of the relationship.
</P>
<P>(3) The claim may indicate that it is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office.
</P>
<P>(4) The claim may include information on the number of people in the United States who have cancer. The sources of this information must be identified, and it must be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, Government Printing Office.
</P>
<P>(e) <I>Model health claims.</I> The following model health claims may be used in food labeling to describe the relationship between dietary fat and cancer:
</P>
<P>(1) Development of cancer depends on many factors. A diet low in total fat may reduce the risk of some cancers.
</P>
<P>(2) Eating a healthful diet low in fat may help reduce the risk of some types of cancers. Development of cancer is associated with many factors, including a family history of the disease, cigarette smoking, and what you eat.
</P>
<CITA TYPE="N">[58 FR 2801, Jan. 6, 1993; 58 FR 17343, Apr. 2, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.74" NODE="21:2.0.1.1.2.5.1.5" TYPE="SECTION">
<HEAD>§ 101.74   Health claims: sodium and hypertension.</HEAD>
<P>(a) <I>Relationship between sodium and hypertension (high blood pressure).</I> (1) Hypertension, or high blood pressure, generally means a systolic blood pressure of greater than 140 millimeters of mercury (mm Hg) or a diastolic blood pressure of greater than 90 mm Hg. Normotension, or normal blood pressure, is a systolic blood pressure below 140 mm Hg and diastolic blood pressure below 90 mm Hg. Sodium is specified here as the chemical entity or electrolyte “sodium” and is distinguished from sodium chloride, or salt, which is 39 percent sodium by weight.
</P>
<P>(2) The scientific evidence establishes that diets high in sodium are associated with a high prevalence of hypertension or high blood pressure and with increases in blood pressure with age, and that diets low in sodium are associated with a low prevalence of hypertension or high blood pressure and with a low or no increase of blood pressure with age.
</P>
<P>(b) <I>Significance of sodium in relation to high blood pressure.</I> (1) High blood pressure is a public health concern primarily because it is a major risk factor for mortality from coronary heart disease and stroke. Early management of high blood pressure is a major public health goal that can assist in reducing mortality associated with coronary heart disease and stroke. There is a continuum of mortality risk that increases as blood pressures rise. Individuals with high blood pressure are at greatest risk, and individuals with moderately high, high normal, and normal blood pressure are at steadily decreasing risk. The scientific evidence indicates that reducing sodium intake lowers blood pressure and associated risks in many but not all hypertensive individuals. There is also evidence that reducing sodium intake lowers blood pressure and associated risks in many but not all normotensive individuals as well.
</P>
<P>(2) The populations at greatest risk for high blood pressure, and those most likely to benefit from sodium reduction, include those with family histories of high blood pressure, the elderly, males because they develop hypertension earlier in life than females, and black males and females. Although some population groups are at greater risk than others, high blood-pressure is a disease of public health concern for all population groups. Sodium intake, alcohol consumption, and obesity are identified risk factors for high blood pressure.
</P>
<P>(3) Sodium intakes exceed recommended levels in almost every group in the United States. One of the major public health recommendations relative to high blood pressure is to decrease consumption of salt. On a population-wide basis, reducing the average sodium intake would have a small but significant effect on reducing the average blood pressure, and, consequently, reducing mortality from coronary heart disease and stroke.
</P>
<P>(4) Sodium is an essential nutrient, and experts have recommended a safe minimum level of 500 milligrams (mg) sodium per day and an upper level of 2,400 mg sodium per day, the FDA Daily Value for sodium.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets low in sodium with reduced risk of high blood pressure may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section, provided that:
</P>
<P>(A) The claim states that diets low in sodium “may” or “might” reduce the risk of high blood pressure;
</P>
<P>(B) In specifying the disease, the claim uses the term “high blood pressure”;
</P>
<P>(C) In specifying the nutrient, the claim uses the term “sodium”;
</P>
<P>(D) The claim does not attribute any degree of reduction in risk of high blood pressure to diets low in sodium; and
</P>
<P>(E) The claim indicates that development of high blood pressure depends on many factors.
</P>
<P>(ii) <I>Nature of the food.</I> The food shall meet all of the nutrient content requirements of § 101.61 for a “low sodium” food.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may identify one or more of the following risk factors for development of high blood pressure in addition to dietary sodium consumption: Family history of high blood pressure, growing older, alcohol consumption, and excess weight.
</P>
<P>(2) The claim may include information from paragraphs (a) and (b) of this section, which summarizes the relationship between dietary sodium and high blood pressure and the significance of the relationship.
</P>
<P>(3) The claim may include information on the number of people in the United States who have high blood pressure. The sources of this information must be identified, and it must be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Health and Human Services (DHHS) and U.S. Department of Agriculture (USDA), Government Printing Office.
</P>
<P>(4) The claim may indicate that it is consistent with “Nutrition and Your Health: U.S. Dietary Guidelines for Americans, DHHS and USDA, Government Printing Office.
</P>
<P>(5) In specifying the nutrient, the claim may include the term “salt” in addition to the term “sodium.”
</P>
<P>(6) In specifying the disease, the claim may include the term “hypertension” in addition to the term “high blood pressure.”
</P>
<P>(7) The claim may state that individuals with high blood pressure should consult their physicians for medical advice and treatment. If the claim defines high or normal blood pressure, then the health claim must state that individuals with high blood pressure should consult their physicians for medical advice and treatment.
</P>
<P>(e) <I>Model health claims.</I> The following are model health claims that may be used in food labeling to describe the relationship between dietary sodium and high blood pressure:
</P>
<P>(1) Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors.
</P>
<P>(2) Development of hypertension or high blood pressure depends on many factors. [This product] can be part of a low sodium, low salt diet that might reduce the risk of hypertension or high blood pressure.
</P>
<CITA TYPE="N">[58 FR 2836, Jan. 6, 1993; 58 FR 17100, Apr. 1, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.75" NODE="21:2.0.1.1.2.5.1.6" TYPE="SECTION">
<HEAD>§ 101.75   Health claims: dietary saturated fat and cholesterol and risk of coronary heart disease.</HEAD>
<P>(a) <I>Relationship between dietary saturated fat and cholesterol and risk of coronary heart disease.</I> (1) Cardiovascular disease means diseases of the heart and circulatory system. Coronary heart disease is the most common and serious form of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total- and low density lipoprotein (LDL)- cholesterol levels are major modifiable risk factors in the development of coronary heart disease. High coronary heart disease rates occur among people with high blood cholesterol levels of 240 milligrams/decaliter (mg/dL) (6.21 millimoles per liter (mmol/L)) or above and LDL-cholesterol levels of 160 mg/dL (4.13 mmol/L) or above. Borderline high risk blood cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/L) and 130 to 159 mg/dL (3.36 to 4.11 mmol/L) of LDL-cholesterol. Dietary lipids (fats) include fatty acids and cholesterol. Total fat, commonly referred to as fat, is composed of saturated fat (fatty acids containing no double bonds), and monounsaturated and polyunsaturated fat (fatty acids containing one or more double bonds).
</P>
<P>(2) The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total- and LDL-cholesterol and, thus, with increased risk of coronary heart disease. Diets low in saturated fat and cholesterol are associated with decreased levels of blood total- and LDL-cholesterol, and thus, with decreased risk of developing coronary heart disease.
</P>
<P>(b) <I>Significance of the relationship between dietary saturated fat and cholesterol and risk of coronary heart disease.</I> (1) Coronary heart disease is a major public health concern in the United States, primarily because it accounts for more deaths than any other disease or group of diseases. Early management of risk factors for coronary heart disease is a major public health goal that can assist in reducing risk of coronary heart disease. There is a continuum of mortality risk from coronary heart disease that increases with increasing levels of blood LDL-cholesterol. Individuals with high blood LDL-cholesterol are at greatest risk. A larger number of individuals with more moderately elevated cholesterol also have increased risk of coronary events; such individuals comprise a substantial proportion of the adult U.S. population. The scientific evidence indicates that reducing saturated fat and cholesterol intakes lowers blood LDL-cholesterol and risk of heart disease in most individuals. There is also evidence that reducing saturated fat and cholesterol intakes in persons with blood cholesterol levels in the normal range also reduces risk of heart disease.
</P>
<P>(2) Other risk factors for coronary heart disease include a family history of heart disease, high blood pressure, diabetes, cigarette smoking, obesity (body weight 30 percent greater than ideal body weight), and lack of regular physical exercise.
</P>
<P>(3) Intakes of saturated fat exceed recommended levels in many people in the United States. Intakes of cholesterol are, on average, at or above recommended levels. One of the major public health recommendations relative to coronary heart disease risk is to consume less than 10 percent of calories from saturated fat, and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 mg or less per day.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met, except § 101.14(e)(6) with respect to a raw fruit or vegetable.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets low in saturated fat and cholesterol with reduced risk of coronary heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section provided that:
</P>
<P>(A) The claim states that diets low in saturated fat and cholesterol “may” or “might” reduce the risk of heart disease;
</P>
<P>(B) In specifying the disease, the claim uses the terms “heart disease” or “coronary heart disease;”
</P>
<P>(C) In specifying the nutrient, the claim uses the terms “saturated fat” and “cholesterol” and lists both;
</P>
<P>(D) The claim does not attribute any degree of risk reduction for coronary heart disease to diets low in dietary saturated fat and cholesterol; and
</P>
<P>(E) The claim states that coronary heart disease risk depends on many factors.
</P>
<P>(ii) <I>Nature of the food.</I> (A) The food shall meet all of the nutrient content requirements of § 101.62 for a “low saturated fat” and “low cholesterol” food.
</P>
<P>(B) The food shall meet the nutrient content requirements of § 101.62 for a “low fat” food, unless it is a raw fruit or vegetable; except that fish and game meats (<I>i.e.,</I> deer, bison, rabbit, quail, wild turkey, geese, and ostrich) may meet the requirements for “extra lean” in § 101.62.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may identify one or more of the following risk factors in addition to saturated fat and cholesterol about which there is general scientific agreement that they are major risk factors for this disease: A family history of coronary heart disease, elevated blood total and LDL-cholesterol, excess body weight, high blood pressure, cigarette smoking, diabetes, and physical inactivity.
</P>
<P>(2) The claim may indicate that the relationship of saturated fat and cholesterol to heart disease is through the intermediate link of “blood cholesterol” or “blood total- and LDL cholesterol.”
</P>
<P>(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between dietary saturated fat and cholesterol and risk of coronary heart disease, and the significance of the relationship.
</P>
<P>(4) In specifying the nutrients, the claim may include the term “total fat” in addition to the terms “saturated fat” and “cholesterol”.
</P>
<P>(5) The claim may include information on the number of people in the United States who have coronary heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Health and Human Services (DHHS) and U.S. Department of Agriculture (USDA), Government Printing Office.
</P>
<P>(6) The claim may indicate that it is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” DHHS and USDA, Government Printing Office.
</P>
<P>(7) The claim may state that individuals with elevated blood total- or LDL-cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total- or LDL-cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment.
</P>
<P>(e) <I>Model health claims.</I>The following are model health claims that may be used in food labeling to describe the relationship between dietary saturated fat and cholesterol and risk of heart disease:
</P>
<P>(1) While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease;
</P>
<P>(2) Development of heart disease depends upon many factors, but its risk may be reduced by diets low in saturated fat and cholesterol and healthy lifestyles;
</P>
<P>(3) Development of heart disease depends upon many factors, including a family history of the disease, high blood LDL-cholesterol, diabetes, high blood pressure, being overweight, cigarette smoking, lack of exercise, and the type of dietary pattern. A healthful diet low in saturated fat, total fat, and cholesterol, as part of a healthy lifestyle, may lower blood cholesterol levels and may reduce the risk of heart disease;
</P>
<P>(4) Many factors, such as a family history of the disease, increased blood- and LDL-cholesterol levels, high blood pressure, cigarette smoking, diabetes, and being overweight, contribute to developing heart disease. A diet low in saturated fat, cholesterol, and total fat may help reduce the risk of heart disease; and
</P>
<P>(5) Diets low in saturated fat, cholesterol, and total fat may reduce the risk of heart disease. Heart disease is dependent upon many factors, including diet, a family history of the disease, elevated blood LDL-cholesterol levels, and physical inactivity.
</P>
<CITA TYPE="N">[58 FR 2757, Jan. 6, 1993, as amended at 81 FR 91722, Dec. 19, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 101.76" NODE="21:2.0.1.1.2.5.1.7" TYPE="SECTION">
<HEAD>§ 101.76   Health claims: fiber-containing grain products, fruits, and vegetables and cancer.</HEAD>
<P>(a) <I>Relationship between diets low in fat and high in fiber-containing grain products, fruits, and vegetables and cancer risk.</I> (1) Cancer is a constellation of more than 100 different diseases, each characterized by the uncontrolled growth and spread of abnormal cells. Cancer has many causes and stages in its development. Both genetic and environmental risk factors may affect the risk of cancer. Risk factors include: A family history of a specific type of cancer, cigarette smoking, overweight and obesity, alcohol consumption, ultraviolet or ionizing radiation, exposure to cancer-causing chemicals, and dietary factors.
</P>
<P>(2) The scientific evidence establishes that diets low in fat and high in fiber-containing grain products, fruits, and vegetables are associated with a reduced risk of some types of cancer. Although the specific role of total dietary fiber, fiber components, and the multiple nutrients and other substances contained in these foods are not yet fully understood, many studies have shown that diets low in fat and high in fiber-containing foods are associated with reduced risk of some types of cancer.
</P>
<P>(b) <I>Significance of the relationship between consumption of diets low in fat and high in fiber-containing grain products, fruits, and vegetables and risk of cancer.</I> (1) Cancer is ranked as a leading cause of death in the United States. The overall economic costs of cancer, including direct health care costs and losses due to morbidity and mortality, are very high.
</P>
<P>(2) U.S. diets tend to be high in fat and low in grain products, fruits, and vegetables. Studies in various parts of the world indicate that populations who habitually consume a diet high in plant foods have lower risks of some cancers. These diets generally are low in fat and rich in many nutrients, including, but not limited to, dietary fiber. Current dietary guidelines from Federal government agencies and nationally recognized health professional organizations recommend decreased consumption of fats (less than 30 percent of calories), maintenance of desirable body weight, and increased consumption of fruits and vegetables (five or more servings daily), and grain products (six or more servings daily).
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets low in fat and high in fiber-containing grain products, fruits, and vegetables with reduced risk of cancer may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section, provided that:
</P>
<P>(A) The claim states that diets low in fat and high in fiber-containing grain products, fruits, and vegetables “may” or “might” reduce the risk of some cancers;
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “some types of cancer,” or “some cancers”;
</P>
<P>(C) The claim is limited to grain products, fruits, and vegetables that contain dietary fiber;
</P>
<P>(D) The claim indicates that development of cancer depends on many factors;
</P>
<P>(E) The claim does not attribute any degree of cancer risk reduction to diets low in fat and high in fiber-containing grain products, fruits, and vegetables;
</P>
<P>(F) In specifying the dietary fiber component of the labeled food, the claim uses the term “fiber”, “dietary fiber” or “total dietary fiber”; and
</P>
<P>(G) The claim does not specify types of dietary fiber that may be related to risk of cancer.
</P>
<P>(ii) <I>Nature of the food.</I> (A) The food shall be or shall contain a grain product, fruit, or vegetable.
</P>
<P>(B) The food shall meet the nutrient content requirements of § 101.62 for a “low fat” food.
</P>
<P>(C) The food shall meet, without fortification, the nutrient content requirements of § 101.54 for a “good source” of dietary fiber.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets low in fat and high in fiber-containing grain products, fruits, and vegetables, and some types of cancer and the significance of the relationship.
</P>
<P>(2) The claim may identify one or more of the following risk factors for development of cancer: Family history of a specific type of cancer, cigarette smoking, overweight and obesity, alcohol consumption, ultraviolet or ionizing radiation, exposure to cancer causing chemicals, and dietary factors.
</P>
<P>(3) The claim may indicate that it is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office.
</P>
<P>(4) The claim may include information on the number of people in the United States who have cancer. The sources of this information must be identified, and it must be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, Government Printing Office.
</P>
<P>(e) <I>Model health claims.</I> The following model health claims may be used in food labeling to characterize the relationship between diets low in fat and high in fiber-containing grain products, fruits, and vegetables and cancer risk:
</P>
<P>(1) Low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.
</P>
<P>(2) Development of cancer depends on many factors. Eating a diet low in fat and high in grain products, fruits, and vegetables that contain dietary fiber may reduce your risk of some cancers.
</P>
<CITA TYPE="N">[58 FR 2548, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.77" NODE="21:2.0.1.1.2.5.1.8" TYPE="SECTION">
<HEAD>§ 101.77   Health claims: fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease.</HEAD>
<P>(a) <I>Relationship between diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease.</I> (1) Cardiovascular disease means diseases of the heart and circulatory system. Coronary heart disease is the most common and serious form of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total- and low density lipoprotein (LDL)- cholesterol levels are major modifiable risk factors in the development of coronary heart disease. High coronary heart disease rates occur among people with high blood cholesterol levels of 240 milligrams per deciliter (mg/dL) (6.21 (mmol/L)) or above and LDL-cholesterol levels of 160 mg/dL (4.13 mmol/L) or above. Borderline high risk blood cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/L) and 130 to 159 mg/dL (3.36 to 4.11 mmol/L) of LDL-cholesterol. Dietary lipids (fats) include fatty acids and cholesterol. Total fat, commonly referred to as fat, is composed of saturated fat (fatty acids containing no double bonds), and monounsaturated and polyunsaturated fat (fatty acids containing one or more double bonds).
</P>
<P>(2) The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total- and LDL-cholesterol and, thus, with increased risk of coronary heart disease. Diets low in saturated fat and cholesterol are associated with decreased levels of blood total- and LDL-cholesterol, and thus, with decreased risk of developing coronary heart disease.
</P>
<P>(3) Populations with relatively low blood cholesterol levels tend to have dietary patterns that are not only low in total fat, especially saturated fat and cholesterol, but are also relatively high in fruits, vegetables, and grain products. Although the specific roles of these plant foods are not yet fully understood, many studies have shown that diets high in plant foods are associated with reduced risk of coronary heart disease. These studies correlate diets rich in fruits, vegetables, and grain products and nutrients from these diets, such as some types of fiber, with reduced coronary heart disease risk. Persons consuming these diets frequently have high intakes of dietary fiber, particularly soluble fibers. Currently, there is not scientific agreement as to whether a particular type of soluble fiber is beneficial, or whether the observed protective effects of fruits, vegetables, and grain products against heart disease are due to other components, or a combination of components, in these diets, including, but not necessarily limited to, some types of soluble fiber, other fiber components, other characteristics of the complex carbohydrate content of these foods, other nutrients in these foods, or displacement of saturated fat and cholesterol from the diet.
</P>
<P>(b) <I>Significance of the relationship between diets low in saturated fat and cholesterol, and high in fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease.</I> (1) Coronary heart disease is a major public health concern in the United States, primarily because it accounts for more deaths than any other disease or group of diseases. Early management of risk factors for coronary heart disease is a major public health goal that can assist in reducing risk of coronary heart disease. There is a continuum of mortality risk from coronary heart disease that increases with increasing levels of blood LDL-cholesterol. Individuals with high blood LDL-cholesterol are at greatest risk. A larger number of individuals with more moderately elevated cholesterol also have increased risk of coronary events; such individuals comprise a substantial proportion of the adult U.S. population. The scientific evidence indicates that reducing saturated fat and cholesterol intakes lowers blood LDL-cholesterol and risk of heart disease in most individuals, including persons with blood cholesterol levels in the normal range. Additionally, consuming diets high in fruits, vegetables, and grain products, foods that contain soluble fiber, may be a useful adjunct to a low saturated fat and low cholesterol diet.
</P>
<P>(2) Other risk factors for coronary heart disease include a family history of heart disease, high blood pressure, diabetes, cigarette smoking, obesity (body weight 30 percent greater than ideal body weight), and lack of regular physical exercise.
</P>
<P>(3) Intakes of saturated fat exceed recommended levels in many people in the United States. Intakes of cholesterol are, on average, at or above recommended levels. Intakes of fiber-containing fruits, vegetables, and grain products are about half of recommended intake levels. One of the major public health recommendations relative to coronary heart disease risk is to consume less than 10 percent of calories from saturated fat, and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 mg or less per day. Recommended total dietary fiber intakes are about 25 grams (g) daily, of which about 25 percent (about 6 g) should be soluble fiber.
</P>
<P>(4) Current dietary guidance recommendations encourage decreased consumption of dietary fat, especially saturated fat and cholesterol, and increased consumption of fiber-rich foods to help lower blood LDL-cholesterol levels. Results of numerous studies have shown that fiber-containing fruits, vegetables, and grain products can help lower blood LDL-cholesterol.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, with reduced risk of heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section, provided that:
</P>
<P>(A) The claim states that diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber “may” or “might” reduce the risk of heart disease;
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “heart disease” or “coronary heart disease;”
</P>
<P>(C) The claim is limited to those fruits, vegetables, and grains that contain fiber;
</P>
<P>(D) In specifying the dietary fiber, the claim uses the term “fiber,” “dietary fiber,” “some types of dietary fiber,” “some dietary fibers,” or “some fibers;” the term “soluble fiber” may be used in addition to these terms;
</P>
<P>(E) In specifying the fat component, the claim uses the terms “saturated fat” and “cholesterol;” and
</P>
<P>(F) The claim indicates that development of heart disease depends on many factors; and
</P>
<P>(G) The claim does not attribute any degree of risk reduction for coronary heart disease to diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber.
</P>
<P>(ii) <I>Nature of the food.</I> (A) The food shall be or shall contain a fruit, vegetable, or grain product.
</P>
<P>(B) The food shall meet the nutrient content requirements of § 101.62 for a “low saturated fat,” “low cholesterol,” and “low fat” food.
</P>
<P>(C) The food contains, without fortification, at least 0.6 g of soluble fiber per reference amount customarily consumed;
</P>
<P>(D) The content of soluble fiber shall be declared in the nutrition information panel, consistent with § 101.9(c)(6)(i)(A).
</P>
<P>(d) <I>Optional information.</I> (1) The claim may identify one or more of the following risk factors for heart disease about which there is general scientific agreement: A family history of coronary heart disease, elevated blood-, total- and LDL-cholesterol, excess body weight, high blood pressure, cigarette smoking, diabetes, and physical inactivity.
</P>
<P>(2) The claim may indicate that the relationship of diets low in saturated fat and cholesterol, and high in fruits, vegetables, and grain products that contain fiber to heart disease is through the intermediate link of “blood cholesterol” or “blood total- and LDL-cholesterol.”
</P>
<P>(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber and coronary heart disease, and the significance of the relationship.
</P>
<P>(4) In specifying the nutrients, the claim may include the term “total fat” in addition to the terms “saturated fat” and “cholesterol.”
</P>
<P>(5) The claim may indicate that it is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO).
</P>
<P>(6) The claim may state that individuals with elevated blood total- and LDL-cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total- and LDL-cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment.
</P>
<P>(7) The claim may include information on the number of people in the United States who have heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, GPO.
</P>
<P>(e) <I>Model health claims.</I> The following model health claims may be used in food labeling to characterize the relationship between diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain soluble fiber:
</P>
<P>(1) Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many factors.
</P>
<P>(2) Development of heart disease depends on many factors. Eating a diet low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber may lower blood cholesterol levels and reduce your risk of heart disease.
</P>
<CITA TYPE="N">[58 FR 2578, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.78" NODE="21:2.0.1.1.2.5.1.9" TYPE="SECTION">
<HEAD>§ 101.78   Health claims: fruits and vegetables and cancer.</HEAD>
<P>(a) <I>Relationship between substances in diets low in fat and high in fruits and vegetables and cancer risk.</I> (1) Cancer is a constellation of more than 100 different diseases, each characterized by the uncontrolled growth and spread of abnormal cells. Cancer has many causes and stages in its development. Both genetic and environmental risk factors may affect the risk of cancer. Risk factors include a family history of a specific type of cancer, cigarette smoking, alcohol consumption, overweight and obesity, ultraviolet or ionizing radiation, exposure to cancer-causing chemicals, and dietary factors.
</P>
<P>(2) Although the specific roles of the numerous potentially protective substances in plant foods are not yet understood, many studies have shown that diets high in plant foods are associated with reduced risk of some types of cancers. These studies correlate diets rich in fruits and vegetables and nutrients from these diets, such as vitamin C, vitamin A, and dietary fiber, with reduced cancer risk. Persons consuming these diets frequently have high intakes of these nutrients. Currently, there is not scientific agreement as to whether the observed protective effects of fruits and vegetables against cancer are due to a combination of the nutrient components of diets rich in fruits and vegetables, including but not necessarily limited to dietary fiber, vitamin A (as beta-carotene) and vitamin C, to displacement of fat from such diets, or to intakes of other substances in these foods which are not nutrients but may be protective against cancer risk.
</P>
<P>(b) <I>Significance of the relationship between consumption of diets low in fat and high in fruits and vegetables and risk of cancer.</I> (1) Cancer is ranked as a leading cause of death in the United States. The overall economic costs of cancer, including direct health care costs and losses due to morbidity and mortality, are very high.
</P>
<P>(2) U.S. diets tend to be high in fat and low in fruits and vegetables. Studies in various parts of the world indicate that populations who habitually consume a diet high in plant foods have lower risks of some cancers. These diets generally are low in fat and rich in many nutrients, including, but not limited to, dietary fiber, vitamin A (as beta-carotene), and vitamin C. Current dietary guidelines from Federal Government agencies and nationally recognized health professional organizations recommend decreased consumption of fats (less than 30 percent of calories), maintenance of desirable body weight, and increased consumption of fruits and vegetables (5 or more servings daily), particularly those fruits and vegetables which contain dietary fiber, vitamin A, and vitamin C.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating substances in diets low in fat and high in fruits and vegetables with reduced risk of cancer may be made on the label or labeling of a food described in paragraph (c)(2)(ii) of this section, provided that:
</P>
<P>(A) The claim states that diets low in fat and high in fruits and vegetables “may” or “might” reduce the risk of some cancers;
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “some types of cancer”, or “some cancers”;
</P>
<P>(C) The claim characterizes fruits and vegetables as foods that are low in fat and may contain vitamin A, vitamin C, and dietary fiber;
</P>
<P>(D) The claim characterizes the food bearing the claim as containing one or more of the following, for which the food is a good source under § 101.54: dietary fiber, vitamin A, or vitamin C;
</P>
<P>(E) The claim does not attribute any degree of cancer risk reduction to diets low in fat and high in fruits and vegetables;
</P>
<P>(F) In specifying the fat component of the labeled food, the claim uses the term “total fat” or “fat”;
</P>
<P>(G) The claim does not specify types of fats or fatty acids that may be related to risk of cancer;
</P>
<P>(H) In specifying the dietary fiber component of the labeled food, the claim uses the term “fiber”, “dietary fiber”, or “total dietary fiber”;
</P>
<P>(I) The claim does not specify types of dietary fiber that may be related to risk of cancer; and
</P>
<P>(J) The claim indicates that development of cancer depends on many factors.
</P>
<P>(ii) <I>Nature of the food.</I> (A) The food shall be or shall contain a fruit or vegetable.
</P>
<P>(B) The food shall meet the nutrient content requirements of § 101.62 for a “low fat” food.
</P>
<P>(C) The food shall meet, without fortification, the nutrient content requirements of § 101.54 for a “good source” of at least one of the following: vitamin A, vitamin C, or dietary fiber.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets low in fat and high in fruits and vegetables and some types of cancer and the significance of the relationship.
</P>
<P>(2) The claim may identify one or more of the following risk factors for development of cancer: Family history of a specific type of cancer, cigarette smoking, alcohol consumption, overweight and obesity, ultraviolet or ionizing radiation, exposure to cancer-causing chemicals, and dietary factors.
</P>
<P>(3) The claim may use the word “beta-carotene” in parentheses after the term vitamin A, provided that the vitamin A in the food bearing the claim is beta-carotene.
</P>
<P>(4) The claim may indicate that it is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS), Government Printing Office.
</P>
<P>(5) The claim may include information on the number of people in the United States who have cancer. The sources of this information must be identified, and it must be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, Government Printing Office.
</P>
<P>(e) <I>Model health claims.</I> The following model health claims may be used in food labeling to characterize the relationship between substances in diets low in fat and high in fruits and vegetables and cancer:
</P>
<P>(1) Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, vitamin A, and vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors. Broccoli is high in vitamins A and C, and it is a good source of dietary fiber.
</P>
<P>(2) Development of cancer depends on many factors. Eating a diet low in fat and high in fruits and vegetables, foods that are low in fat and may contain vitamin A, vitamin C, and dietary fiber, may reduce your risk of some cancers. Oranges, a food low in fat, are a good source of fiber and vitamin C.
</P>
<CITA TYPE="N">[58 FR 2639, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 101.79" NODE="21:2.0.1.1.2.5.1.10" TYPE="SECTION">
<HEAD>§ 101.79   Health claims: Folate and neural tube defects.</HEAD>
<P>(a) <I>Relationship between folate and neural tube defects</I>—(1) <I>Definition.</I> Neural tube defects are serious birth defects of the brain or spinal cord that can result in infant mortality or serious disability. The birth defects anencephaly and spina bifida are the most common forms of neural tube defects and account for about 90 percent of these defects. These defects result from failure of closure of the covering of the brain or spinal cord during early embryonic development. Because the neural tube forms and closes during early pregnancy, the defect may occur before a woman realizes that she is pregnant.
</P>
<P>(2) <I>Relationship.</I> The available data show that diets adequate in folate may reduce the risk of neural tube defects. The strongest evidence for this relationship comes from an intervention study by the Medical Research Council of the United Kingdom that showed that women at risk of recurrence of a neural tube defect pregnancy who consumed a supplement containing 4 milligrams (mg)(4,000 micrograms (mcg)) folic acid daily before conception and continuing into early pregnancy had a reduced risk of having a child with a neural tube defect. (Products containing this level of folic acid are drugs). In addition, based on its review of a Hungarian intervention trial that reported periconceptional use of a multivitamin and multimineral preparation containing 800 mcg (0.8 mg) of folic acid, and its review of the observational studies that reported periconceptional use of multivitamins containing 0 to 1,000 mcg of folic acid, the Food and Drug Administration concluded that most of these studies had results consistent with the conclusion that folate, at levels attainable in usual diets, may reduce the risk of neural tube defects.
</P>
<P>(b) <I>Significance of folate</I>—(1) <I>Public health concern.</I> Neural tube defects occur in approximately 0.6 of 1,000 live births in the United States (i.e., approximately 6 of 10,000 live births; about 2,500 cases among 4 million live births annually). Neural tube defects are believed to be caused by many factors. The single greatest risk factor for a neural tube defect-affected pregnancy is a personal or family history of a pregnancy affected with a such a defect. However, about 90 percent of infants with a neural tube defect are born to women who do not have a family history of these defects. The available evidence shows that diets adequate in folate may reduce the risk of neural tube defects but not of other birth defects.
</P>
<P>(2) <I>Populations at risk.</I> Prevalence rates for neural tube defects have been reported to vary with a wide range of factors including genetics, geography, socioeconomic status, maternal birth cohort, month of conception, race, nutrition, and maternal health, including maternal age and reproductive history. Women with a close relative (i.e., sibling, niece, nephew) with a neural tube defect, those with insulin-dependent diabetes mellitus, and women with seizure disorders who are being treated with valproic acid or carbamazepine are at significantly increased risk compared with women without these characteristics. Rates for neural tube defects vary within the United States, with lower rates observed on the west coast than on the east coast.
</P>
<P>(3) <I>Those who may benefit.</I> Based on a synthesis of information from several studies, including those which used multivitamins containing folic acid at a daily dose level of ≥400 mcg (≥0.4 mg), the Public Health Service has inferred that folate alone at levels of 400 mcg (0.4 mg) per day may reduce the risk of neural tube defects. The protective effect found in studies of lower dose folate measured by the reduction in neural tube defect incidence, ranges from none to substantial; a reasonable estimate of the expected reduction in the United States is 50 percent. It is expected that consumption of adequate folate will avert some, but not all, neural tube defects. The underlying causes of neural tube defects are not known. Thus, it is not known what proportion of neural tube defects will be averted by adequate folate consumption. From the available evidence, the Public Health Service estimates that there is the potential for averting 50 percent of cases that now occur (i.e., about 1,250 cases annually). However, until further research is done, no firm estimate of this proportion will be available.
</P>
<P>(c) <I>Requirements.</I> The label or labeling of food may contain a folate/neural tube defect health claim provided that:
</P>
<P>(1) <I>General requirements.</I> The health claim for a food meets all of the general requirements of § 101.14 for health claims, except that a food may qualify to bear the health claim if it meets the definition of the term “good source.”
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim</I>—(A) <I>Relationship.</I> A health claim that women who are capable of becoming pregnant and who consume adequate amounts of folate daily during their childbearing years may reduce their risk of having a pregnancy affected by spina bifida or other neural tube defects may be made on the label or labeling of food provided that:
</P>
<P>(B) <I>Specifying the nutrient.</I> In specifying the nutrient, the claim shall use the terms “folate,” “folic acid,” “folacin,” “folate, a B vitamin,” “folic acid, a B vitamin,” or “folacin, a B vitamin.”
</P>
<P>(C) <I>Specifying the condition.</I> In specifying the health- related condition, the claim shall identify the birth defects as “neural tube defects,” “birth defects spina bifida or anencephaly,” “birth defects of the brain or spinal cord anencephaly or spina bifida,” “spina bifida and anencephaly, birth defects of the brain or spinal cord,” “birth defects of the brain or spinal cord;” or “brain or spinal cord birth defects.”
</P>
<P>(D) <I>Multifactorial nature.</I> The claim shall not imply that folate intake is the only recognized risk factor for neural tube defects.
</P>
<P>(E) <I>Reduction in risk.</I> The claim shall not attribute any specific degree of reduction in risk of neural tube defects from maintaining an adequate folate intake throughout the childbearing years. The claim shall state that some women may reduce their risk of a neural tube defect pregnancy by maintaining adequate intakes of folate during their childbearing years. Optional statements about population-based estimates of risk reduction may be made in accordance with paragraph (c)(3)(vi) of this section.
</P>
<P>(F) <I>Safe upper limit of daily intake.</I> Claims on foods that contain more than 100 percent of the Daily Value (DV) (400 mcg) when labeled for use by adults and children 4 or more years of age, or 800 mcg when labeled for use by pregnant or lactating women) shall identify the safe upper limit of daily intake with respect to the DV. The safe upper limit of daily intake value of 1,000 mcg (1 mg) may be included in parentheses.
</P>
<P>(G) The claim shall state that folate needs to be consumed as part of a healthful diet. 
</P>
<P>(ii) <I>Nature of the food</I>—(A) <I>Requirements.</I> The food shall meet or exceed the requirements for a “good source” of folate as defined in § 101.54;
</P>
<P>(B) <I>Dietary supplements.</I> Dietary supplements shall meet the United States Pharmacopeia (USP) standards for disintegration and dissolution, except that if there are no applicable USP standards, the folate in the dietary supplement shall be shown to be bioavailable under the conditions of use stated on the product label.
</P>
<P>(iii) <I>Limitation.</I> The claim shall not be made on foods that contain more than 100 percent of the RDI for vitamin A as retinol or preformed vitamin A or vitamin D per serving or per unit.
</P>
<P>(iv) <I>Nutrition labeling.</I> The nutrition label shall include information about the amount of folate in the food. This information shall be declared after the declaration for iron if only the levels of vitamin A, vitamin C, calcium, and iron are provided, or in accordance with § 101.9 (c)(8) and (c)(9) if other optional vitamins or minerals are declared.
</P>
<P>(3) <I>Optional information</I>—(i) <I>Risk factors.</I> The claim may specifically identify risk factors for neural tube defects. Where such information is provided, it may consist of statements from § 101.79(b)(1) or (b)(2) (e.g., Women at increased risk include those with a personal history of a neural tube defect-affected pregnancy, those with a close relative (i.e., sibling, niece, nephew) with a neural tube defect; those with insulin-dependent diabetes mellitus; those with seizure disorders who are being treated with valproic acid or carbamazepine) or from other parts of this paragraph (c)(3)(i).
</P>
<P>(ii) <I>Relationship between folate and neural tube defects.</I> The claim may include statements from paragraphs (a) and (b) of this section that summarize the relationship between folate and neural tube defects and the significance of the relationship except for information specifically prohibited from the claim.
</P>
<P>(iii) <I>Personal history of a neural tube defect-affected pregnancy.</I> The claim may state that women with a history of a neural tube defect pregnancy should consult their physicians or health care providers before becoming pregnant. If such a statement is provided, the claim shall also state that all women should consult a health care provider when planning a pregnancy.
</P>
<P>(iv) <I>Daily value.</I> The claim may identify 100 percent of the DV (100% DV; 400 mcg) for folate as the target intake goal.
</P>
<P>(v) <I>Prevalence.</I> The claim may provide estimates, expressed on an annual basis, of the number of neural tube defect-affected births among live births in the United States. Current estimates are provided in § 101.79(b)(1), and are approximately 6 of 10,000 live births annually (i.e., about 2,500 cases among 4 million live births annually). Data provided in § 101.79(b)(1) shall be used, unless more current estimates from the U.S. Public Health Service are available, in which case the latter may be cited.
</P>
<P>(vi) <I>Reduction in risk.</I> An estimate of the reduction in the number of neural tube defect-affected births that might occur in the United States if all women consumed adequate folate throughout their childbearing years may be included in the claim. Information contained in paragraph (b)(3) of this section may be used. If such an estimate (i.e., 50 percent) is provided, the estimate shall be accompanied by additional information that states that the estimate is population-based and that it does not reflect risk reduction that may be experienced by individual women.
</P>
<P>(vii) <I>Diets adequate in folate.</I> The claim may identify diets adequate in folate by using phrases such as “Sources of folate include fruits, vegetables, whole grain products, fortified cereals, and dietary supplements.” or “Adequate amounts of folate can be obtained from diets rich in fruits, dark green leafy vegetables, legumes, whole grain products, fortified cereals, or dietary supplements.” or “Adequate amounts of folate can be obtained from diets rich in fruits, including citrus fruits and juices, vegetables, including dark green leafy vegetables, legumes, whole grain products, including breads, rice, and pasta, fortified cereals, or a dietary supplement.”
</P>
<P>(d) <I>Model health claims.</I> The following are examples of model health claims that may be used in food labeling to describe the relationship between folate and neural tube defects:
</P>
<P>(1) <I>Examples 1 and 2.</I> Model health claims appropriate for foods containing 100 percent or less of the DV for folate per serving or per unit (general population). The examples contain only the required elements:
</P>
<P>(i) Healthful diets with adequate folate may reduce a woman's risk of having a child with a brain or spinal cord birth defect.
</P>
<P>(ii) Adequate folate in healthful diets may reduce a woman's risk of having a child with a brain or spinal cord birth defect.
</P>
<P>(2) <I>Example 3.</I> Model health claim appropriate for foods containing 100 percent or less of the DV for folate per serving or per unit. The example contains all required elements plus optional information: Women who consume healthful diets with adequate folate throughout their childbearing years may reduce their risk of having a child with a birth defect of the brain or spinal cord. Sources of folate include fruits, vegetables, whole grain products, fortified cereals, and dietary supplements.
</P>
<P>(3) <I>Example 4.</I> Model health claim appropriate for foods intended for use by the general population and containing more than 100 percent of the DV of folate per serving or per unit: Women who consume healthful diets with adequate folate may reduce their risk of having a child with birth defects of the brain or spinal cord. Folate intake should not exceed 250% of the DV (1,000 mcg).
</P>
<CITA TYPE="N">[61 FR 8779, Mar. 5, 1996; 61 FR 48529, Sept. 13, 1996, as amended at 65 FR 58918, Oct. 3, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 101.80" NODE="21:2.0.1.1.2.5.1.11" TYPE="SECTION">
<HEAD>§ 101.80   Health claims: dietary noncariogenic carbohydrate sweeteners and dental caries.</HEAD>
<P>(a) <I>Relationship between dietary carbohydrates and dental caries.</I> (1) Dental caries, or tooth decay, is a disease caused by many factors. Both environmental and genetic factors can affect the development of dental caries. Risk factors include tooth enamel crystal structure and mineral content, plaque quantity and quality, saliva quantity and quality, individual immune response, types and physical characteristics of foods consumed, eating behaviors, presence of acid producing oral bacteria, and cultural influences.
</P>
<P>(2) The relationship between consumption of fermentable carbohydrates, i.e., dietary sugars and starches, and tooth decay is well established. Sucrose, also known as sugar, is one of the most, but not the only, cariogenic sugars in the diet. Bacteria found in the mouth are able to metabolize most dietary carbohydrates, producing acid and forming dental plaque. The more frequent and longer the exposure of teeth to dietary sugars and starches, the greater the risk for tooth decay.
</P>
<P>(3) Dental caries continues to affect a large proportion of Americans. Although there has been a decline in the prevalence of dental caries among children in the United States, the disease remains widespread throughout the population, imposing a substantial burden on Americans. Recent Federal government dietary guidelines recommend that Americans choose diets that are moderate in sugars and avoid excessive snacking. Frequent between-meal snacks that are high in sugars and starches may be more harmful to teeth than eating such foods at meals and then brushing.
</P>
<P>(4) Noncariogenic carbohydrate sweeteners, such as sugar alcohols, can be used to replace dietary sugars, such as sucrose and corn sweeteners, in foods such as chewing gums and certain confectioneries. Noncariogenic carbohydrate sweeteners are significantly less cariogenic than dietary sugars and other fermentable carbohydrates.
</P>
<P>(b) <I>Significance of the relationship between noncariogenic carbohydrate sweeteners and dental caries.</I> Noncariogenic carbohydrate sweeteners do not promote dental caries. The noncariogenic carbohydrate sweeteners listed in paragraph (c)(2)(ii) of this section are slowly metabolized by bacteria to form some acid. The rate and amount of acid production is significantly less than that from sucrose and other fermentable carbohydrates and does not cause the loss of important minerals from tooth enamel.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met, except that noncariogenic carbohydrate sweetener-containing foods listed in paragraph (c)(2)(ii) of this section are exempt from § 101.14(e)(6).
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim relating noncariogenic carbohydrate sweeteners, compared to other carbohydrates, and the nonpromotion of dental caries may be made on the label or labeling of a food described in paragraph (c)(2)(iii) of this section, provided that:
</P>
<P>(A) The claim shall state that frequent between-meal consumption of foods high in sugars and starches can promote tooth decay.
</P>
<P>(B) The claim shall state that the noncariogenic carbohydrate sweetener present in the food “does not promote,” “may reduce the risk of,” “useful [or is useful] in not promoting,” or “expressly [or is expressly] for not promoting” dental caries.
</P>
<P>(C) In specifying the nutrient, the claim shall state “sugar alcohol,” “sugar alcohols,” or the name or names of the substances listed in paragraph (c)(2)(ii) of this section, e.g., “sorbitol.” D-tagatose may be identified as “tagatose.”
</P>
<P>(D) In specifying the disease, the claim uses the following terms: “dental caries” or “tooth decay.”
</P>
<P>(E) The claim shall not attribute any degree of the reduction in risk of dental caries to the use of the noncariogenic carbohydrate sweetener-containing food.
</P>
<P>(F) The claim shall not imply that consuming noncariogenic carbohydrate sweetener-containing foods is the only recognized means of achieving a reduced risk of dental caries.
</P>
<P>(G) Packages with less than 15 square inches of surface area available for labeling are exempt from paragraphs (A) and (C) of this section.
</P>
<P>(H) When the substance that is the subject of the claim is a noncariogenic sugar, the claim shall identify the substance as a sugar that, unlike other sugars, does not promote the development of dental caries.
</P>
<P>(ii) <I>Nature of the substance.</I> Eligible noncariogenic carbohydrate sweeteners are:
</P>
<P>(A) The sugar alcohols xylitol, sorbitol, mannitol, maltitol, isomalt, lactitol, hydrogenated starch hydrolysates, hydrogenated glucose syrups, and erythritol, or a combination of these.
</P>
<P>(B) The sugars D-tagatose and isomaltulose.
</P>
<P>(C) Sucralose.
</P>
<P>(iii) <I>Nature of the food.</I> (A) The food shall meet the requirement in § 101.60(c)(1)(i) with respect to sugars content, except that the food may contain D-tagatose or isomaltulose. 
</P>
<P>(B) A food whose labeling includes a health claim under this section shall contain one or more of the noncariogenic carbohydrate sweeteners listed in paragraph (c)(2)(ii) of this section.
</P>
<P>(C) When carbohydrates other than those listed in paragraph (c)(2)(ii) of this section are present in the food, the food shall not lower plaque pH below 5.7 by bacterial fermentation either during consumption or up to 30 minutes after consumption, as measured by the indwelling plaque pH test found in “Identification of Low Caries Risk Dietary Components,” dated 1983, by T. N. Imfeld, in Volume 11, <I>Monographs in Oral Science,</I> 1983. The Director of the Office of the Federal Register has approved the incorporation by reference of this material in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. You may obtain copies from Karger AG Publishing Co., P.O. Box, Ch-4009 Basel, Switzerland, or you may examine a copy at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Optional information.</I> (1) The claim may include information from paragraphs (a) and (b) of this section, which describe the relationship between diets containing noncariogenic carbohydrate sweeteners and dental caries.
</P>
<P>(2) The claim may indicate that development of dental caries depends on many factors and may identify one or more of the following risk factors for dental caries: Frequent consumption of fermentable carbohydrates, such as dietary sugars and starches; presence of oral bacteria capable of fermenting carbohydrates; length of time fermentable carbohydrates are in contact with the teeth; lack of exposure to fluoride; individual susceptibility; socioeconomic and cultural factors; and characteristics of tooth enamel, saliva, and plaque.
</P>
<P>(3) The claim may indicate that oral hygiene and proper dental care may help to reduce the risk of dental disease.
</P>
<P>(4) The claim may indicate that a substance listed in paragraph (c)(2)(ii) of this section serves as a sweetener.
</P>
<P>(e) <I>Model health claim.</I> The following model health claims may be used in food labeling to describe the relationship between noncariogenic carbohydrate sweetener-containing foods and dental caries.
</P>
<P>(1) Examples of the full claim:
</P>
<P>(i) Frequent eating of foods high in sugars and starches as between-meal snacks can promote tooth decay. The sugar alcohol [name, optional] used to sweeten this food may reduce the risk of dental caries.
</P>
<P>(ii) Frequent between-meal consumption of foods high in sugars and starches promotes tooth decay. The sugar alcohols in [name of food] do not promote tooth decay.
</P>
<P>(iii) Frequent eating of foods high in sugars and starches as between-meal snacks can promote tooth decay. [Name of sugar from paragraph (c)(2)(ii)(B) of this section], the sugar used to sweeten this food, unlike other sugars, may reduce the risk of dental caries.
</P>
<P>(iv) Frequent between-meal consumption of foods high in sugars and starches promotes tooth decay. [Name of sugar from paragraph (c)(2)(ii)(B) of this section], the sugar in [name of food], unlike other sugars, does not promote tooth decay.
</P>
<P>(v) Frequent eating of foods high in sugars and starches as between-meal snacks can promote tooth decay. Sucralose, the sweetening ingredient used to sweeten this food, unlike sugars, does not promote tooth decay.
</P>
<P>(2) Example of the shortened claim for small packages:
</P>
<P>(i) Does not promote tooth decay.
</P>
<P>(ii) May reduce the risk of tooth decay.
</P>
<P>(iii) [Name of sugar from paragraph (c)(2)(ii)(B) of this section] sugar does not promote tooth decay.
</P>
<P>(iv) [Name of sugar from paragraph (c)(2)(ii)(B) of this section] sugar may reduce the risk of tooth decay.
</P>
<CITA TYPE="N">[61 FR 43446, Aug. 23, 1996, as amended at 62 FR 63655, Dec. 2, 1997; 66 FR 66742, Dec. 27, 2001; 67 FR 71470, Dec. 2, 2002; 71 FR 15563, Mar. 29, 2006; 72 FR 52789, Sept. 17, 2007; 81 FR 5590, Feb. 3, 2016; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 101.81" NODE="21:2.0.1.1.2.5.1.12" TYPE="SECTION">
<HEAD>§ 101.81   Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD).</HEAD>
<P>(a) <I>Relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and the risk of CHD.</I> (1) Cardiovascular disease means diseases of the heart and circulatory system. Coronary heart disease (CHD) is one of the most common and serious forms of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total cholesterol and low density lipoprotein (LDL)-cholesterol levels are associated with increased risk of developing coronary heart disease. High CHD rates occur among people with high total cholesterol levels of 240 milligrams per deciliter (mg/dL) (6.21 (mmol/L)) or above and LDL-cholesterol levels of 160 mg/dL (4.13 mmol/L) or above. Borderline high risk total cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/L) and 130 to 159 mg/dL (3.36 to 4.11 mmol/L) of LDL-cholesterol. The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total- and LDL-cholesterol and, thus, with increased risk of CHD.
</P>
<P>(2) Populations with a low incidence of CHD tend to have relatively low blood total cholesterol and LDL-cholesterol levels. These populations also tend to have dietary patterns that are not only low in total fat, especially saturated fat and cholesterol, but are also relatively high in fiber-containing fruits, vegetables, and grain products, such as whole oat products. 
</P>
<P>(3) Scientific evidence demonstrates that diets low in saturated fat and cholesterol may reduce the risk of CHD. Other evidence demonstrates that the addition of soluble fiber from certain foods to a diet that is low in saturated fat and cholesterol may also help to reduce the risk of CHD.
</P>
<P>(b) <I>Significance of the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and the risk of CHD.</I> (1) CHD is a major public health concern in the United States. It accounts for more deaths than any other disease or group of diseases. Early management of risk factors for CHD is a major public health goal that can assist in reducing risk of CHD. High blood total and LDL-cholesterol are major modifiable risk factors in the development of CHD.
</P>
<P>(2) Intakes of saturated fat exceed recommended levels in the diets of many people in the United States. One of the major public health recommendations relative to CHD risk is to consume less than 10 percent of calories from saturated fat and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 milligrams (mg) or less per day. Scientific evidence demonstrates that diets low in saturated fat and cholesterol are associated with lower blood total- and LDL-cholesterol levels. Soluble fiber from certain foods, when included in a low saturated fat and cholesterol diet, also helps to lower blood total- and LDL-cholesterol levels.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met. The label and labeling of foods containing psyllium husk shall be consistent with the provisions of § 101.17(f).
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods with reduced risk of heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(iii) of this section, provided that:
</P>
<P>(A) The claim states that diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods “may” or “might” reduce the risk of heart disease.
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “heart disease” or “coronary heart disease”;
</P>
<P>(C) In specifying the substance, the claim uses the term “soluble fiber” qualified by the name of the eligible source of soluble fiber (provided in paragraph (c)(2)(ii)) of this section. Additionally, the claim may use the name of the food product that contains the eligible source of soluble fiber;
</P>
<P>(D) In specifying the fat component, the claim uses the terms “saturated fat” and “cholesterol”;
</P>
<P>(E) The claim does not attribute any degree of risk reduction for CHD to diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section; and 
</P>
<P>(F) The claim does not imply that consumption of diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section is the only recognized means of achieving a reduced risk of CHD.
</P>
<P>(G) The claim specifies the daily dietary intake of the soluble fiber source that is necessary to reduce the risk of coronary heart disease and the contribution one serving of the product makes to the specified daily dietary intake level. Daily dietary intake levels of soluble fiber sources listed in paragraph (c)(2)(ii) of this section that have been associated with reduced risk coronary heart disease are:
</P>
<P>(<I>1</I>) 3 g or more per day of β-glucan soluble fiber from either whole oats or barley, or a combination of whole oats and barley.
</P>
<P>(<I>2</I>) 7 g or more per day of soluble fiber from psyllium seed husk.
</P>
<P>(ii) <I>Nature of the substance—Eligible sources of soluble fiber.</I> (A) Beta (β) glucan soluble fiber from the whole oat and barley sources listed below. β-glucan soluble fiber will be determined by method No. 992.28 from the “Official Methods of Analysis of the AOAC INTERNATIONAL,” 16th ed. (1995), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>;
</P>
<P>(<I>1</I>) <I>Oat bran.</I> Oat bran is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by suitable means into fractions such that the oat bran fraction is not more than 50 percent of the original starting material and provides at least 5.5 percent (dry weight basis (dwb)) β-glucan soluble fiber and a total dietary fiber content of 16 percent (dwb), and such that at least one-third of the total dietary fiber is soluble fiber;
</P>
<P>(<I>2</I>) <I>Rolled oats.</I> Rolled oats, also known as oatmeal, produced from 100 percent dehulled, clean oat groats by steaming, cutting, rolling, and flaking, and provides at least 4 percent (dwb) of β-glucan soluble fiber and a total dietary fiber content of at least 10 percent.
</P>
<P>(<I>3</I>) <I>Whole oat flour.</I> Whole oat flour is produced from 100 percent dehulled, clean oat groats by steaming and grinding, such that there is no significant loss of oat bran in the final product, and provides at least 4 percent (dwb) of β-glucan soluble fiber and a total dietary fiber content of at least 10 percent (dwb).
</P>
<P>(<I>4</I>) <I>Oatrim.</I> The soluble fraction of alpha-amylase hydrolyzed oat bran or whole oat flour, also known as oatrim. Oatrim is produced from either oat bran as defined in paragraph (c)(2)(ii)(A)(<I>1</I>) of this section or whole oat flour as defined in paragraph (c)(2)(ii)(A)(<I>3</I>) of this section by solubilization of the starch in the starting material with an alpha-amylase hydrolysis process, and then removal by centrifugation of the insoluble components consisting of a high portion of protein, lipid, insoluble dietary fiber, and the majority of the flavor and color components of the starting material. Oatrim shall have a beta-glucan soluble fiber content up to 10 percent (dwb) and not less than that of the starting material (dwb).
</P>
<P>(<I>5</I>) <I>Whole grain barley and dry milled barley.</I> Dehulled and hull-less whole grain barley with a β-glucan soluble fiber content of at least 4 percent (dwb) and a total dietary fiber content of at least 10 percent (dwb). Dry milled barley grain products include barley bran, barley flakes, barley grits, pearl barley, barley flour, barley meal, and sieved barley meal that are produced from clean, sound dehulled or hull-less barley grain using standard dry milling techniques, which may include steaming or tempering, and that contain at least 4 percent (dwb) of β-glucan soluble fiber and at least 8 percent (dwb) of total dietary fiber, except barley bran and sieved barley meal for which the minimum β-glucan soluble fiber content is 5.5 percent (dwb) and minimum total dietary fiber content is 15 percent (dwb). Dehulled barley, hull-less barley, barley bran, barley flakes, barley grits, pearl barley, and barley flour are as defined in the Barley Glossary (AACC Method 55-99), published in Approved Methods of the American Association of Cereal Chemists, 10th ed. (2000), pp. 1 and 2, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the American Association of Cereal Chemists, Inc., 3340 Pilot Knob Rd., St. Paul, Minnesota, 55121, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Barley meal is unsifted, ground barley grain not subjected to any processing to separate the bran, germ, and endosperm. Sieved barley meal is an endosperm cell wall-enriched fraction of ground barley separated from meal by sieving or by air classification.
</P>
<P>(<I>6</I>) <I>Barley betafiber.</I> Barley betafiber is the ethanol precipitated soluble fraction of cellulase and alpha-amylase hydrolyzed whole grain barley. Barley betafiber is produced by hydrolysis of whole grain barley flour, as defined in paragraph (c)(2)(ii)(A)(<I>5</I>) of this section, with a cellulase and alpha-amylase enzyme preparation, to produce a clear aqueous extract that contains mainly partially hydrolyzed beta-glucan and substantially hydrolyzed starch. The soluble, partially hydrolyzed beta-glucan is separated from the insoluble material by centrifugation, and after removal of the insoluble material, the partially hydrolyzed beta-glucan soluble fiber is separated from the other soluble compounds by precipitation with ethanol. The product is then dried, milled and sifted. Barley betafiber shall have a beta-glucan soluble fiber content of at least 70 percent on a dry weight basis.
</P>
<P>(B)(<I>1</I>) Psyllium husk from the dried seed coat (epidermis) of the seed of <I>Plantago</I> (<I>P.</I>) ovata, known as blond psyllium or Indian psyllium, <I>P. indica,</I> or <I>P. psyllium.</I> To qualify for this claim, psyllium seed husk, also known as psyllium husk, shall have a purity of no less than 95 percent, such that it contains 3 percent or less protein, 4.5 percent or less of light extraneous matter, and 0.5 percent or less of heavy extraneous matter, but in no case may the combined extraneous matter exceed 4.9 percent, as determined by U.S. Pharmacopeia (USP) methods described in USP's “The National Formulary,” USP 23, NF 18, p. 1341, (1995), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the U.S. Pharmacopeial Convention, Inc., 12601 Twinbrook Pkwy., Rockville, MD 20852, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>;
</P>
<P>(<I>2</I>) FDA will determine the amount of soluble fiber that is provided by psyllium husk by using a modification of the Association of Official Analytical Chemists' International (AOAC's) method for soluble dietary fiber (991.43) described by Lee et al., “Determination of Soluble and Insoluble Dietary Fiber in Psyllium-containing Cereal Products,” <I>Journal of the AOAC International,</I> 78 (No. 3):724-729, 1995, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>;
</P>
<P>(iii) <I>Nature of the food eligible to bear the claim.</I> (A) The food product shall include:
</P>
<P>(<I>1</I>) One or more of the whole oat or barley foods from paragraphs (c)(2)(ii)(A)(<I>1</I>), (<I>2</I>), (<I>3</I>), and (<I>5</I>) of this section, and the whole oat or barley foods shall contain at least 0.75 gram (g) of soluble fiber per reference amount customarily consumed of the food product; or
</P>
<P>(<I>2</I>) The food containing the oatrim from paragraph (c)(2)(ii)(A)(<I>4</I>) of this section or the barley betafiber from paragraph (c)(2)(ii)(A)(<I>6</I>) of this section shall contain at least 0.75 g of beta-glucan soluble fiber per reference amount customarily consumed of the food product; or
</P>
<P>(<I>3</I>) Psyllium husk that complies with paragraph (c)(2)(ii)(B) of this section, and the psyllium food shall contain at least 1.7 g of soluble fiber per reference amount customarily consumed of the food product;
</P>
<P>(B) The amount of soluble fiber shall be declared in the nutrition label, consistent with § 101.9(c)(6)(i)(A).
</P>
<P>(C) The food shall meet the nutrient content requirement in § 101.62 for a “low saturated fat” and “low cholesterol” food; and
</P>
<P>(D) The food shall meet the nutrient content requirement in § 101.62(b)(2) for a “low fat” food, unless the food exceeds this requirement due to fat content derived from whole oat sources listed in paragraph (c)(2)(ii)(A) of this section.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may state that the development of heart disease depends on many factors and may identify one or more of the following risk factors for heart disease about which there is general scientific agreement: A family history of CHD; elevated blood total and LDL-cholesterol; excess body weight; high blood pressure; cigarette smoking; diabetes; and physical inactivity. The claim may also provide additional information about the benefits of exercise and management of body weight to help lower the risk of heart disease;
</P>
<P>(2) The claim may state that the relationship between intake of diets that are low in saturated fat and cholesterol and that include soluble fiber from the eligible food sources from paragraph (c)(2)(ii) of this section and reduced risk of heart disease is through the intermediate link of “blood cholesterol” or “blood total- and LDL-cholesterol;”
</P>
<P>(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and coronary heart disease and the significance of the relationship;
</P>
<P>(4) The claim may specify the name of the eligible soluble fiber;
</P>
<P>(5) The claim may state that a diet low in saturated fat and cholesterol that includes soluble fiber from whole oats or barley is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO);
</P>
<P>(6) The claim may state that individuals with elevated blood total- and LDL-cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total- and LDL-cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment;
</P>
<P>(7) The claim may include information on the number of people in the United States who have heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, GPO.
</P>
<P>(e) <I>Model health claim.</I> The following model health claims may be used in food labeling to describe the relationship between diets that are low in saturated fat and cholesterol and that include soluble fiber from certain foods and reduced risk of heart disease:
</P>
<P>(1) Soluble fiber from foods such as [name of soluble fiber source from paragraph (c)(2)(ii) of this section and, if desired, the name of food product], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [ name of food] supplies ________ grams of the [grams of soluble fiber specified in paragraph (c)(2)(i)(G) of this section] soluble fiber from [name of the soluble fiber source from paragraph (c)(2)(ii) of this section] necessary per day to have this effect.
</P>
<P>(2) Diets low in saturated fat and cholesterol that include [________ grams of soluble fiber specified in paragraph (c)(2)(i)(G) of this section] of soluble fiber per day from [name of soluble fiber source from paragraph (c)(2)(ii) of this section and, if desired, the name of the food product] may reduce the risk of heart disease. One serving of [name of food] provides ________ grams of this soluble fiber.
</P>
<CITA TYPE="N">[62 FR 3600, Jan. 23, 1997, as amended at 62 FR 15344, Mar. 31, 1997; 63 FR 8119, Feb. 18, 1998; 66 FR 66742, Dec. 27, 2001; 67 FR 61782, Oct. 2, 2002; 68 FR 15355, Mar. 31, 2003; 70 FR 40880, July 15, 2005; 70 FR 76162, Dec. 23, 2005; 73 FR 9947, Feb. 25, 2008; 73 FR 23953, May 1, 2008; 81 FR 5590, Feb. 3, 2016; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 101.82" NODE="21:2.0.1.1.2.5.1.13" TYPE="SECTION">
<HEAD>§ 101.82   Health claims: Soy protein and risk of coronary heart disease (CHD).</HEAD>
<P>(a) <I>Relationship between diets that are low in saturated fat and cholesterol and that include soy protein and the risk of CHD.</I> (1) Cardiovascular disease means diseases of the heart and circulatory system. CHD is one of the most common and serious forms of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total cholesterol and low density lipoprotein (LDL)-cholesterol levels are associated with increased risk of developing CHD. High CHD rates occur among people with high total cholesterol levels of 240 milligrams per deciliter (mg/dL) (6.21 millimole per liter (mmol/L)) or above and LDL-cholesterol levels of 160 mg/dL (4.13 mmol/L) or above. Borderline high risk total cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/L) and 130 to 159 mg/dL (3.36 to 4.11 mmol/L) of LDL-cholesterol. The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total and LDL-cholesterol and, thus, with increased risk of CHD.
</P>
<P>(2) Populations with a low incidence of CHD tend to have relatively low blood total cholesterol and LDL-cholesterol levels. These populations also tend to have dietary patterns that are not only low in total fat, especially saturated fat and cholesterol, but are also relatively high in plant foods that contain dietary fiber and other components.
</P>
<P>(3) Scientific evidence demonstrates that diets low in saturated fat and cholesterol may reduce the risk of CHD. Other evidence demonstrates that the addition of soy protein to a diet that is low in saturated fat and cholesterol may also help to reduce the risk of CHD.
</P>
<P>(b) <I>Significance of the relationship between diets that are low in saturated fat and cholesterol and that include soy protein and the risk of CHD.</I> (1) CHD is a major public health concern in the United States. It accounts for more deaths than any other disease or group of diseases. Early management of risk factors for CHD is a major public health goal that can assist in reducing risk of CHD. High blood total and LDL-cholesterol are major modifiable risk factors in the development of CHD.
</P>
<P>(2) Intakes of saturated fat exceed recommended levels in the diets of many people in the United States. One of the major public health recommendations relative to CHD risk is to consume less than 10 percent of calories from saturated fat and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 mg or less per day. Scientific evidence demonstrates that diets low in saturated fat and cholesterol are associated with lower blood total and LDL-cholesterol levels. Soy protein, when included in a low saturated fat and cholesterol diet, also helps to lower blood total and LDL-cholesterol levels.
</P>
<P>(c) <I>Requirements.</I> (1) All requirements set forth in § 101.14 shall be met.
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets that are low in saturated fat and cholesterol and that include soy protein with reduced risk of heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(iii) of this section, provided that:
</P>
<P>(A) The claim states that diets that are low in saturated fat and cholesterol and that include soy protein “may” or “might” reduce the risk of heart disease;
</P>
<P>(B) In specifying the disease, the claim uses the following terms: “heart disease” or “coronary heart disease”;
</P>
<P>(C) In specifying the substance, the claim uses the term “soy protein”;
</P>
<P>(D) In specifying the fat component, the claim uses the terms “saturated fat” and “cholesterol”;
</P>
<P>(E) The claim does not attribute any degree of risk reduction for CHD to diets that are low in saturated fat and cholesterol and that include soy protein;
</P>
<P>(F) The claim does not imply that consumption of diets that are low in saturated fat and cholesterol and that include soy protein is the only recognized means of achieving a reduced risk of CHD; and
</P>
<P>(G) The claim specifies the daily dietary intake of soy protein that is necessary to reduce the risk of coronary heart disease and the contribution one serving of the product makes to the specified daily dietary intake level. The daily dietary intake level of soy protein that has been associated with reduced risk of coronary heart disease is 25 grams (g) or more per day of soy protein.
</P>
<P>(ii) <I>Nature of the substance.</I> (A) Soy protein from the legume seed Glycine max.
</P>
<P>(B) FDA will assess qualifying levels of soy protein in the following fashion: FDA will measure total protein content by the appropriate method of analysis given in the “Official Methods of Analysis of the AOAC International,” as described at § 101.9(c)(7). For products that contain no sources of protein other than soy, FDA will consider the amount of soy protein as equivalent to the total protein content. For products that contain a source or sources of protein in addition to soy, FDA will, using the measurement of total protein content, calculate the soy protein content based on the ratio of soy protein ingredients to total protein ingredients in the product. FDA will base its calculation on information identified and supplied by manufacturers, such as nutrient data bases or analyses, recipes or formulations, purchase orders for ingredients, or any other information that reasonably substantiates the ratio of soy protein to total protein. Manufacturers must maintain records sufficient to substantiate the claim for as long as the products are marketed and provide these records, on written request, to appropriate regulatory officials.
</P>
<P>(iii) <I>Nature of the food eligible to bear the claim.</I> (A) The food product shall contain at least 6.25 g of soy protein per reference amount customarily consumed of the food product;
</P>
<P>(B) The food shall meet the nutrient content requirements in § 101.62 for a “low saturated fat” and “low cholesterol” food; and
</P>
<P>(C) The food shall meet the nutrient content requirement in § 101.62 for a “low fat” food, unless it consists of or is derived from whole soybeans and contains no fat in addition to the fat inherently present in the whole soybeans it contains or from which it is derived.
</P>
<P>(d) <I>Optional information.</I> (1) The claim may state that the development of heart disease depends on many factors and may identify one or more of the following risk factors for heart disease about which there is general scientific agreement: A family history of CHD; elevated blood total and LDL-cholesterol; excess body weight; high blood pressure; cigarette smoking; diabetes; and physical inactivity. The claim may also provide additional information about the benefits of exercise and management of body weight to help lower the risk of heart disease;
</P>
<P>(2) The claim may state that the relationship between intake of diets that are low in saturated fat and cholesterol and that include soy protein and reduced risk of heart disease is through the intermediate link of “blood cholesterol” or “blood total and LDL-cholesterol”;
</P>
<P>(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets that are low in saturated fat and cholesterol and that include soy protein and CHD and the significance of the relationship;
</P>
<P>(4) The claim may state that a diet low in saturated fat and cholesterol that includes soy protein is consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO);
</P>
<P>(5) The claim may state that individuals with elevated blood total and LDL-cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total and LDL-cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment;
</P>
<P>(6) The claim may include information on the number of people in the United States who have heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” USDA and DHHS, GPO;
</P>
<P>(e) <I>Model health claim.</I> The following model health claims may be used in food labeling to describe the relationship between diets that are low in saturated fat and cholesterol and that include soy protein and reduced risk of heart disease:
</P>
<P>(1) 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of food] supplies ____ grams of soy protein.
</P>
<P>(2) Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. One serving of [name of food] provides ____ grams of soy protein.
</P>
<CITA TYPE="N">[64 FR 57732, Oct. 26, 1999]
</CITA>
<EFFDNOT>
<HED>Effective Date Note:</HED><PSPACE>At 64 FR 57732, Oct. 26, 1999, § 101.82 was added. Paragraph (c)(2)(ii)(B) of this section contains information collection and recordkeeping requirements and will not become effective until approval has been given by the Office of Management and Budget.</PSPACE></EFFDNOT>
</DIV8>


<DIV8 N="§ 101.83" NODE="21:2.0.1.1.2.5.1.14" TYPE="SECTION">
<HEAD>§ 101.83   Health claims: plant sterol/stanol esters and risk of coronary heart disease (CHD).</HEAD>
<P>(a) <I>Relationship between diets that include plant sterol/stanol esters and the risk of CHD.</I> (1) Cardiovascular disease means diseases of the heart and circulatory system. Coronary heart disease (CHD) is one of the most common and serious forms of cardiovascular disease and refers to diseases of the heart muscle and supporting blood vessels. High blood total cholesterol and low density lipoprotein (LDL) cholesterol levels are associated with increased risk of developing coronary heart disease. High CHD rates occur among people with high total cholesterol levels of 240 milligrams per deciliter (mg/dL) (6.21 millimole per liter (mmol/l)) or above and LDL cholesterol levels of 160 mg/dL (4.13 mmol/l) or above. Borderline high risk blood cholesterol levels range from 200 to 239 mg/dL (5.17 to 6.18 mmol/l) for total cholesterol, and 130 to 159 mg/dL (3.36 to 4.11 mmol/l) of LDL cholesterol. 
</P>
<P>(2) Populations with a low incidence of CHD tend to have relatively low blood total cholesterol and LDL cholesterol levels. These populations also tend to have dietary patterns that are not only low in total fat, especially saturated fat and cholesterol, but are also relatively high in plant foods that contain dietary fiber and other components. 
</P>
<P>(3) Scientific evidence demonstrates that diets that include plant sterol/stanol esters may reduce the risk of CHD.
</P>
<P>(b) <I>Significance of the relationship between diets that include plant sterol/stanol esters and the risk of CHD.</I> (1) CHD is a major public health concern in the United States. It accounts for more deaths than any other disease or group of diseases. Early management of risk factors for CHD is a major public health goal that can assist in reducing risk of CHD. High blood total and LDL cholesterol are major modifiable risk factors in the development of CHD. 
</P>
<P>(2) The scientific evidence establishes that including plant sterol/stanol esters in the diet helps to lower blood total and LDL cholesterol levels. 
</P>
<P>(c) <I>Requirements</I>—(1) <I>General.</I> All requirements set forth in § 101.14 shall be met, except § 101.14(a)(4) with respect to the disqualifying level for total fat per 50 grams (g) in dressings for salad and spreads and § 101.14(e)(6) with respect to dressings for salad. 
</P>
<P>(2) <I>Specific requirements</I>—(i) <I>Nature of the claim.</I> A health claim associating diets that include plant sterol/stanol esters with reduced risk of heart disease may be made on the label or labeling of a food described in paragraph (c)(2)(iii) of this section, provided that: 
</P>
<P>(A) The claim states that plant sterol/stanol esters should be consumed as part of a diet low in saturated fat and cholesterol; 
</P>
<P>(B) The claim states that diets that include plant sterol/stanol esters “may” or “might” reduce the risk of heart disease; 
</P>
<P>(C) In specifying the disease, the claim uses the following terms: “heart disease” or “coronary heart disease”; 
</P>
<P>(D) In specifying the substance, the claim uses the term “plant sterol esters” or “plant stanol esters,” except that if the sole source of the plant sterols or stanols is vegetable oil, the claim may use the term “vegetable oil sterol esters” or “vegetable oil stanol esters”; 
</P>
<P>(E) The claim does not attribute any degree of risk reduction for CHD to diets that include plant sterol/stanol esters; 
</P>
<P>(F) The claim does not imply that consumption of diets that include plant sterol/stanol esters is the only recognized means of achieving a reduced risk of CHD; and 
</P>
<P>(G) The claim specifies the daily dietary intake of plant sterol or stanol esters that is necessary to reduce the risk of CHD and the contribution one serving of the product makes to the specified daily dietary intake level. Daily dietary intake levels of plant sterol and stanol esters that have been associated with reduced risk of are: 
</P>
<P>(<I>1</I>) 1.3 g or more per day of plant sterol esters.
</P>
<P>(<I>2</I>) 3.4 g or more per day of plant stanol esters. 
</P>
<P>(H) The claim specifies that the daily dietary intake of plant sterol or stanol esters should be consumed in two servings eaten at different times of the day with other foods. 
</P>
<P>(ii) <I>Nature of the substance</I>—(A) <I>Plant sterol esters.</I> (<I>1</I>) Plant sterol esters prepared by esterifying a mixture of plant sterols from edible oils with food-grade fatty acids. The plant sterol mixture shall contain at least 80 percent beta-sitosterol, campesterol, and stigmasterol (combined weight). 
</P>
<P>(<I>2</I>) FDA will measure plant sterol esters by the method entitled “Determination of the Sterol Content in Margarines, Halvarines, Dressings, Fat Blends and Sterol Fatty Acid Ester Concentrates by Capillary Gas Chromatography,” developed by Unilever United States, Inc., dated February 1, 2000. The method, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, may be obtained from the Center for Food Safety and Applied Nutrition, Office of Nutrition, Labeling and Dietary Supplements, Nutrition Programs Staff, 5001 Campus Dr., College Park, MD 20740, and may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(B) <I>Plant stanol esters.</I> (<I>1</I>) Plant stanol esters prepared by esterifying a mixture of plant stanols derived from edible oils or byproducts of the kraft paper pulping process with food-grade fatty acids. The plant stanol mixture shall contain at least 80 percent sitostanol and campestanol (combined weight).
</P>
<P>(<I>2</I>) FDA will measure plant stanol esters by the following methods developed by McNeil Consumer Healthcare dated February 15, 2000: “Determination of Stanols and Sterols in Benecol Tub Spread”; “Determination of Stanols and Sterols in Benecol Dressing”; “Determination of Stanols and Sterols in Benecol Snack Bars”; or “Determination of Stanols and Sterols in Benecol Softgels.” These methods are incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the Center for Food Safety and Applied Nutrition, Office of Nutrition, Labeling and Dietary Supplements, Nutrition Programs Staff, 5001 Campus Dr., College Park, MD 20740, or may be examined at the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday, and at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(iii) <I>Nature of the food eligible to bear the claim.</I> (A) The food product shall contain: 
</P>
<P>(<I>1</I>) At least 0.65 g of plant sterol esters that comply with paragraph (c)(2)(ii)(A)(<I>1</I>) of this section per reference amount customarily consumed of the food products eligible to bear the health claim, specifically spreads and dressings for salad, or 
</P>
<P>(<I>2</I>) At least 1.7 g of plant stanol esters that comply with paragraph (c)(2)(ii)(B)(<I>1</I>) of this section per reference amount customarily consumed of the food products eligible to bear the health claim, specifically spreads, dressings for salad, snack bars, and dietary supplements in softgel form. 
</P>
<P>(B) The food shall meet the nutrient content requirements in § 101.62 for a “low saturated fat” and “low cholesterol” food; and 
</P>
<P>(C) The food must meet the limit for total fat in § 101.14(a)(4), except that spreads and dressings for salad are not required to meet the limit for total fat per 50 g if the label of the food bears a disclosure statement that complies with § 101.13(h); and 
</P>
<P>(D) The food must meet the minimum nutrient contribution requirement in § 101.14(e)(6) unless it is a dressing for salad. 
</P>
<P>(d) <I>Optional information.</I> (1) The claim may state that the development of heart disease depends on many factors and may identify one or more of the following risk factors for heart disease about which there is general scientific agreement: A family history of CHD; elevated blood total and LDL cholesterol; excess body weight; high blood pressure; cigarette smoking; diabetes; and physical inactivity. The claim may also provide additional information about the benefits of exercise and management of body weight to help lower the risk of heart disease. 
</P>
<P>(2) The claim may state that the relationship between intake of diets that include plant sterol/stanol esters and reduced risk of heart disease is through the intermediate link of “blood cholesterol” or “blood total and LDL cholesterol.” 
</P>
<P>(3) The claim may include information from paragraphs (a) and (b) of this section, which summarize the relationship between diets that include plant sterol/stanol esters and the risk of CHD and the significance of the relationship. 
</P>
<P>(4) The claim may include information from the following paragraph on the relationship between saturated fat and cholesterol in the diet and the risk of CHD: The scientific evidence establishes that diets high in saturated fat and cholesterol are associated with increased levels of blood total and LDL cholesterol and, thus, with increased risk of CHD. Intakes of saturated fat exceed recommended levels in the diets of many people in the United States. One of the major public health recommendations relative to CHD risk is to consume less than 10 percent of calories from saturated fat and an average of 30 percent or less of total calories from all fat. Recommended daily cholesterol intakes are 300 mg or less per day. Scientific evidence demonstrates that diets low in saturated fat and cholesterol are associated with lower blood total and LDL cholesterol levels. 
</P>
<P>(5) The claim may state that diets that include plant sterol or stanol esters and are low in saturated fat and cholesterol are consistent with “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO). 
</P>
<P>(6) The claim may state that individuals with elevated blood total and LDL cholesterol should consult their physicians for medical advice and treatment. If the claim defines high or normal blood total and LDL cholesterol levels, then the claim shall state that individuals with high blood cholesterol should consult their physicians for medical advice and treatment. 
</P>
<P>(7) The claim may include information on the number of people in the United States who have heart disease. The sources of this information shall be identified, and it shall be current information from the National Center for Health Statistics, the National Institutes of Health, or “Nutrition and Your Health: Dietary Guidelines for Americans,” U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS), Government Printing Office (GPO). 
</P>
<P>(e) <I>Model health claim.</I> The following model health claims may be used in food labeling to describe the relationship between diets that include plant sterol or stanol esters and reduced risk of heart disease: 
</P>
<P>(1) <I>For plant sterol esters:</I> (i) Foods containing at least 0.65 g per serving of plant sterol esters, eaten twice a day with meals for a daily total intake of at least 1.3 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of the food] supplies ______grams of vegetable oil sterol esters.
</P>
<P>(ii) Diets low in saturated fat and cholesterol that include two servings of foods that provide a daily total of at least 1.3 g of vegetable oil sterol esters in two meals may reduce the risk of heart disease. A serving of [name of the food] supplies ______grams of vegetable oil sterol esters. 
</P>
<P>(2) <I>For plant stanol esters:</I> (i) Foods containing at least 1.7 g per serving of plant stanol esters, eaten twice a day with meals for a total daily intake of at least 3.4 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of the food] supplies ______grams of plant stanol esters. 
</P>
<P>(ii) Diets low in saturated fat and cholesterol that include two servings of foods that provide a daily total of at least 3.4 g of vegetable oil stanol esters in two meals may reduce the risk of heart disease. A serving of [name of the food] supplies ______grams of vegetable oil stanol esters.
</P>
<CITA TYPE="N">[65 FR 54717, Sept. 8, 2000; 65 FR 70466, Nov. 24, 2000, as amended at 66 FR 66742, Dec. 27, 2001; 68 FR 15355, Mar. 31, 2003; 70 FR 41958, July 21, 2005; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.2.6" TYPE="SUBPART">
<HEAD>Subpart F—Specific Requirements for Descriptive Claims That Are Neither Nutrient Content Claims nor Health Claims</HEAD>


<DIV8 N="§ 101.91" NODE="21:2.0.1.1.2.6.1.1" TYPE="SECTION">
<HEAD>§ 101.91   Gluten-free labeling of food.</HEAD>
<P>(a) <I>Definitions.</I> (1) The term “gluten-containing grain” means any one of the following grains or their crossbred hybrids (e.g., triticale, which is a cross between wheat and rye):
</P>
<P>(i) Wheat, including any species belonging to the genus <I>Triticum;</I>
</P>
<P>(ii) Rye, including any species belonging to the genus <I>Secale;</I> or
</P>
<P>(iii) Barley, including any species belonging to the genus <I>Hordeum.</I>
</P>
<P>(2) The term “gluten” means the proteins that naturally occur in a gluten-containing grain and that may cause adverse health effects in persons with celiac disease (e.g., prolamins and glutelins).
</P>
<P>(3) The labeling claim “gluten-free” means:
</P>
<P>(i) That the food bearing the claim in its labeling:
</P>
<P>(A) Does not contain any one of the following:
</P>
<P>(<I>1</I>) An ingredient that is a gluten-containing grain (e.g., spelt wheat);
</P>
<P>(<I>2</I>) An ingredient that is derived from a gluten-containing grain and that has not been processed to remove gluten (e.g., wheat flour); or
</P>
<P>(<I>3</I>) An ingredient that is derived from a gluten-containing grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food (i.e., 20 milligrams (mg) or more gluten per kilogram (kg) of food); or
</P>
<P>(B) Inherently does not contain gluten; and
</P>
<P>(ii) Any unavoidable presence of gluten in the food bearing the claim in its labeling is below 20 ppm gluten (i.e., below 20 mg gluten per kg of food).
</P>
<P>(b) <I>Requirements.</I> (1) A food that bears the claim “gluten-free” in its labeling and fails to meet the requirements of paragraph (a)(3) of this section and, if applicable, paragraphs (c)(2) through (4) of this section will be deemed misbranded.
</P>
<P>(2) A food that bears the claim “no gluten,” “free of gluten,” or “without gluten” in its labeling and fails to meet the requirements of paragraph (a)(3) of this section and, if applicable, paragraphs (c)(2) through (4) of this section will be deemed misbranded.
</P>
<P>(3) A food that bears the term “wheat” in the ingredient list or in a separate “Contains wheat” statement in its labeling, as required by 21 U.S.C. 343(w)(1)(A), and also bears the claim “gluten-free” or a claim identified in paragraph (b)(2) of this section will be deemed misbranded unless the word “wheat” in the ingredient list or in the “Contains wheat” statement is followed immediately by an asterisk (or other symbol) that refers to another asterisk (or other symbol) in close proximity to the ingredient statement that immediately precedes the following: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
</P>
<P>(c) <I>Compliance.</I> (1) When compliance with paragraph (b) of this section is based on an analysis of the food, FDA will use a scientifically valid method that can reliably detect and quantify the presence of 20 ppm gluten in a variety of food matrices, including both raw and cooked or baked products.
</P>
<P>(2) When a scientifically valid method pursuant to paragraph (c)(1) of this section is not available because the food is fermented or hydrolyzed, the manufacturer of such foods bearing the claim must make and keep records regarding the fermented or hydrolyzed food demonstrating adequate assurance that:
</P>
<P>(i) The food is “gluten-free” in compliance with paragraph (a)(3) of this section before fermentation or hydrolysis;
</P>
<P>(ii) The manufacturer has adequately evaluated their processing for any potential for gluten cross-contact; and
</P>
<P>(iii) Where a potential for gluten cross-contact has been identified, the manufacturer has implemented measures to prevent the introduction of gluten into the food during the manufacturing process.
</P>
<P>(3) When a scientifically valid method pursuant to paragraph (c)(1) of this section is not available because the food contains one or more ingredients that are fermented or hydrolyzed, the manufacturer of such foods bearing the claim must make and keep records demonstrating adequate assurance that the fermented or hydrolyzed ingredients are “gluten-free” as described in paragraph (c)(2) of this section.
</P>
<P>(4) Records necessary to verify compliance with paragraphs (c)(2) and (3) of this section must be retained for at least 2 years after introduction or delivery for introduction of the food into interstate commerce and may be kept as original records, as true copies, or as electronic records. Manufacturers must provide those records to us for examination and copying during an inspection upon request.
</P>
<P>(5) When a scientifically valid method pursuant to paragraph (c)(1) of this section is not available because the food is distilled, FDA will evaluate compliance with paragraph (b) of this section by verifying the absence of protein in the distilled component using scientifically valid analytical methods that can reliably detect the presence or absence of protein or protein fragments in the food.
</P>
<P>(d) <I>Preemption.</I> A State or political subdivision of a State may not establish or continue into effect any law, rule, regulation, or other requirement that is different from the requirements in this section for the definition and use of the claim “gluten-free,” as well as the claims “no gluten,” “free of gluten,” or “without gluten.”
</P>
<CITA TYPE="N">[78 FR 47178, Aug. 5, 2013, as amended at 85 FR 49260, Aug. 13, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 101.93" NODE="21:2.0.1.1.2.6.1.2" TYPE="SECTION">
<HEAD>§ 101.93   Certain types of statements for dietary supplements.</HEAD>
<P>(a)(1) No later than 30 days after the first marketing of a dietary supplement that bears one of the statements listed in section 403(r)(6) or the Federal Food, Drug, and Cosmetic Act, the manufacturer, packer, or distributor of the dietary supplement shall notify the Office of Dietary Supplement Programs (HFS-810), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, that it has included such a statement on the label or in the labeling of its product. An original and two copies of this notification shall be submitted.
</P>
<P>(2) The notification shall include the following:
</P>
<P>(i) The name and address of the manufacturer, packer, or distributor of the dietary supplement that bears the statement;
</P>
<P>(ii) The text of the statement that is being made;
</P>
<P>(iii) The name of the dietary ingredient or supplement that is the subject of the statement, if not provided in the text of the statement; and
</P>
<P>(iv) The name of the dietary supplement (including brand name), if not provided in response to paragraph (a)(2)(iii) on whose label, or in whose labeling, the statement appears.
</P>
<P>(3) The notice shall be signed by a responsible individual or the person who can certify the accuracy of the information presented and contained in the notice. The individual shall certify that the information contained in the notice is complete and accurate, and that the notifying firm has substantiation that the statement is truthful and not misleading.
</P>
<P>(b) <I>Disclaimer.</I> The requirements in this section apply to the label or labeling of dietary supplements where the dietary supplement bears a statement that is provided for by section 403(r)(6) of the Federal Food, Drug, and Cosmetic Act (the act), and the manufacturer, packer, or distributor wishes to take advantage of the exemption to section 201(g)(1)(C) of the act that is provided by compliance with section 403(r)(6) of the act.
</P>
<P>(c) <I>Text for disclaimer.</I> (1) Where there is one statement, the disclaimer shall be placed in accordance with paragraph (d) of this section and shall state:
</P>
<EXTRACT>
<P>This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.</P></EXTRACT>
<P>(2) Where there is more than one such statement on the label or in the labeling, each statement shall bear the disclaimer in accordance with paragraph (c)(1) of this section, or a plural disclaimer may be placed in accordance with paragraph (d) of this section and shall state:
</P>
<P>These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
</P>
<P>(d) <I>Placement.</I> The disclaimer shall be placed adjacent to the statement with no intervening material or linked to the statement with a symbol (e.g., an asterisk) at the end of each such statement that refers to the same symbol placed adjacent to the disclaimer specified in paragraphs (c)(1) or (c)(2) of this section. On product labels and in labeling (e.g., pamphlets, catalogs), the disclaimer shall appear on each panel or page where there such is a statement. The disclaimer shall be set off in a box where it is not adjacent to the statement in question.
</P>
<P>(e) <I>Typesize.</I> The disclaimer in paragraph (c) of this section shall appear in boldface type in letters of a typesize no smaller than one-sixteenth inch.
</P>
<P>(f) <I>Permitted structure/function statements.</I> Dietary supplement labels or labeling may, subject to the requirements in paragraphs (a) through (e) of this section, bear statements that describe the role of a nutrient or dietary ingredient intended to affect the structure or function in humans or that characterize the documented mechanism by which a nutrient or dietary ingredient acts to maintain such structure or function, provided that such statements are not disease claims under paragraph (g) of this section. If the label or labeling of a product marketed as a dietary supplement bears a disease claim as defined in paragraph (g) of this section, the product will be subject to regulation as a drug unless the claim is an authorized health claim for which the product qualifies.
</P>
<P>(g) <I>Disease claims.</I> (1) For purposes of 21 U.S.C. 343(r)(6), a “disease” is damage to an organ, part, structure, or system of the body such that it does not function properly (e.g., cardiovascular disease), or a state of health leading to such dysfunctioning (e.g., hypertension); except that diseases resulting from essential nutrient deficiencies (e.g., scurvy, pellagra) are not included in this definition.
</P>
<P>(2) FDA will find that a statement about a product claims to diagnose, mitigate, treat, cure, or prevent disease (other than a classical nutrient deficiency disease) under 21 U.S.C. 343(r)(6) if it meets one or more of the criteria listed below. These criteria are not intended to classify as disease claims statements that refer to the ability of a product to maintain healthy structure or function, unless the statement implies disease prevention or treatment. In determining whether a statement is a disease claim under these criteria, FDA will consider the context in which the claim is presented. A statement claims to diagnose, mitigate, treat, cure, or prevent disease if it claims, explicitly or implicitly, that the product:
</P>
<P>(i) Has an effect on a specific disease or class of diseases;
</P>
<P>(ii) Has an effect on the characteristic signs or symptoms of a specific disease or class of diseases, using scientific or lay terminology;
</P>
<P>(iii) Has an effect on an abnormal condition associated with a natural state or process, if the abnormal condition is uncommon or can cause significant or permanent harm;
</P>
<P>(iv) Has an effect on a disease or diseases through one or more of the following factors:
</P>
<P>(A) The name of the product;
</P>
<P>(B) A statement about the formulation of the product, including a claim that the product contains an ingredient (other than an ingredient that is an article included in the definition of “dietary supplement” under 21 U.S.C. 321(ff)(3)) that has been regulated by FDA as a drug and is well known to consumers for its use or claimed use in preventing or treating a disease;
</P>
<P>(C) Citation of a publication or reference, if the citation refers to a disease use, and if, in the context of the labeling as a whole, the citation implies treatment or prevention of a disease, e.g., through placement on the immediate product label or packaging, inappropriate prominence, or lack of relationship to the product's express claims;
</P>
<P>(D) Use of the term “disease” or “diseased,” except in general statements about disease prevention that do not refer explicitly or implicitly to a specific disease or class of diseases or to a specific product or ingredient; or
</P>
<P>(E) Use of pictures, vignettes, symbols, or other means;
</P>
<P>(v) Belongs to a class of products that is intended to diagnose, mitigate, treat, cure, or prevent a disease;
</P>
<P>(vi) Is a substitute for a product that is a therapy for a disease;
</P>
<P>(vii) Augments a particular therapy or drug action that is intended to diagnose, mitigate, treat, cure, or prevent a disease or class of diseases;
</P>
<P>(viii) Has a role in the body's response to a disease or to a vector of disease;
</P>
<P>(ix) Treats, prevents, or mitigates adverse events associated with a therapy for a disease, if the adverse events constitute diseases; or
</P>
<P>(x) Otherwise suggests an effect on a disease or diseases.
</P>
<CITA TYPE="N">[62 FR 49886, Sept. 23, 1997, as amended at 62 FR 49867, Sept. 23, 1997; 65 FR 1050, Jan. 6, 2000; 66 FR 17358, Mar. 30, 2001; 66 FR 56035, Nov. 6, 2001; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 101.95" NODE="21:2.0.1.1.2.6.1.3" TYPE="SECTION">
<HEAD>§ 101.95   “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”</HEAD>
<P>The terms defined in this section may be used on the label or in labeling of a food in conformity with the provisions of this section. The requirements of the section pertain to any use of the subject terms as described in paragraphs (a) and (b) of this section that expressly or implicitly refers to the food on labels or labeling, including use in a brand name and use as a sensory modifier. However, the use of the term “fresh” on labels or labeling is not subject to the requirements of paragraph (a) of this section if the term does not suggest or imply that a food is unprocessed or unpreserved. For example, the term “fresh” used to describe pasteurized whole milk is not subject to paragraph (a) of this section because the term does not imply that the food is unprocessed (consumers commonly understand that milk is nearly always pasteurized). However, the term “fresh” to describe pasta sauce that has been pasteurized or that contains pasteurized ingredients would be subject to paragraph (a) of this section because the term implies that the food is not processed or preserved. Uses of fresh not subject to this regulation will be governed by the provisions of 403(a) of the Federal Food, Drug, and Cosmetic Act (the act).
</P>
<P>(a) The term “fresh,” when used on the label or in labeling of a food in a manner that suggests or implies that the food is unprocessed, means that the food is in its raw state and has not been frozen or subjected to any form of thermal processing or any other form of preservation, except as provided in paragraph (c) of this section.
</P>
<P>(b) The terms “fresh frozen” and “frozen fresh,” when used on the label or in labeling of a food, mean that the food was quickly frozen while still fresh (i.e., the food had been recently harvested when frozen). Blanching of the food before freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means frozen by a freezing system such as blast-freezing (sub-zero Fahrenheit temperature with fast moving air directed at the food) that ensures the food is frozen, even to the center of the food, quickly and that virtually no deterioration has taken place.
</P>
<P>(c) <I>Provisions and restrictions.</I> (1) The following do not preclude the food from use of the term “fresh:”
</P>
<P>(i) The addition of approved waxes or coatings;
</P>
<P>(ii) The post-harvest use of approved pesticides;
</P>
<P>(iii) The application of a mild chlorine wash or mild acid wash on produce; or
</P>
<P>(iv) The treatment of raw foods with ionizing radiation not to exceed the maximum dose of 1 kiloGray in accordance with § 179.26 of this chapter.
</P>
<P>(2) A food meeting the definition in paragraph (a) of this section that is refrigerated is not precluded from use of “fresh” as provided by this section.
</P>
<CITA TYPE="N">[58 FR 2426, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.2.7" TYPE="SUBPART">
<HEAD>Subpart G—Exemptions From Food Labeling Requirements</HEAD>


<DIV8 N="§ 101.100" NODE="21:2.0.1.1.2.7.1.1" TYPE="SECTION">
<HEAD>§ 101.100   Food; exemptions from labeling.</HEAD>
<P>(a) The following foods are exempt from compliance with the requirements of section 403(i)(2) of the act (requiring a declaration on the label of the common or usual name of each ingredient when the food is fabricated from two or more ingredients).
</P>
<P>(1) An assortment of different items of food, when variations in the items that make up different packages packed from such assortment normally occur in good packing practice and when such variations result in variations in the ingredients in different packages, with respect to any ingredient that is not common to all packages. Such exemption, however, shall be on the condition that the label shall bear, in conjunction with the names of such ingredients as are common to all packages, a statement (in terms that are as informative as practicable and that are not misleading) indicating by name other ingredients which may be present.
</P>
<P>(2) A food having been received in bulk containers at a retail establishment, if displayed to the purchaser with either:
</P>
<P>(i) The labeling of the bulk container plainly in view, provided ingredient information appears prominently and conspicuously in lettering of not less than one-fourth of an inch in height; or
</P>
<P>(ii) A counter card, sign, or other appropriate device bearing prominently and conspicuously, but in no case with lettering of less than one-fourth of an inch in height, the information required to be stated on the label pursuant to section 403(i)(2) of the Federal Food, Drug, and Cosmetic Act (the act).
</P>
<P>(3) Incidental additives that are present in a food at insignificant levels and do not have any technical or functional effect in that food. For the purposes of this paragraph (a)(3), incidental additives are:
</P>
<P>(i) Substances that have no technical or functional effect but are present in a food by reason of having been incorporated into the food as an ingredient of another food, in which the substance did have a functional or technical effect.
</P>
<P>(ii) Processing aids, which are as follows:
</P>
<P>(<I>a</I>) Substances that are added to a food during the processing of such food but are removed in some manner from the food before it is packaged in its finished form.
</P>
<P>(<I>b</I>) Substances that are added to a food during processing, are converted into constituents normally present in the food, and do not significantly increase the amount of the constituents naturally found in the food.
</P>
<P>(<I>c</I>) Substances that are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food.
</P>
<P>(iii) Substances migrating to food from equipment or packaging or otherwise affecting food that are not food additives as defined in section 201(s) of the act; or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(4) For the purposes of paragraph (a)(3) of this section, any sulfiting agent (sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, and potassium metabisulfite) that has been added to any food or to any ingredient in any food and that has no technical effect in that food will be considered to be present in an insignificant amount only if no detectable amount of the agent is present in the finished food. A detectable amount of sulfiting agent is 10 parts per million (ppm or mg/kg) or more of the sulfite in the finished food. Compliance with this paragraph (a)(4) will be determined using either:
</P>
<P>(i) Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry; or
</P>
<P>(ii) AOAC Official Method 990.28.
</P>
<P>(b) A food repackaged in a retail establishment is exempt from the following provisions of the act if the conditions specified are met.
</P>
<P>(1) Section 403(e)(1) of the act (requiring a statement on the label of the name and place of business of the manufacturer, packer, or distributor).
</P>
<P>(2) Section 403(g)(2) of the act (requiring the label of a food which purports to be or is represented as one for which a definition and standard of identity has been prescribed to bear the name of the food specified in the definition and standard and, insofar as may be required by the regulation establishing the standard the common names of the optional ingredients present in the food), if the food is displayed to the purchaser with its interstate labeling clearly in view, or with a counter card, sign, or other appropriate device bearing prominently and conspicuously the information required by these provisions.
</P>
<P>(3) Section 403(i)(1) of the act (requiring the label to bear the common or usual name of the food), if the food is displayed to the purchaser with its interstate labeling clearly in view, or with a counter card, sign, or other appropriate device bearing prominently and conspicuously the common or usual name of the food, or if the common or usual name of the food is clearly revealed by its appearance.
</P>
<P>(c) An open container (a container of rigid or semirigid construction, which is not closed by lid, wrapper, or otherwise other than by an uncolored transparent wrapper which does not obscure the contents) of a fresh fruit or fresh vegetable, the quantity of contents of which is not more than 1 dry quart, shall be exempt from the labeling requirements of sections 403(e), (g)(2) (with respect to the name of the food specified in the definition and standard), and (i)(1) of the act; but such exemption shall be on the condition that if two or more such containers are enclosed in a crate or other shipping package, such crate or package shall bear labeling showing the number of such containers enclosed therein and the quantity of the contents of each.
</P>
<P>(d) Except as provided by paragraphs (e) and (f) of this section, a shipment or other delivery of a food which is, in accordance with the practice of the trade, to be processed, labeled, or repacked in substantial quantity at an establishment other than that where originally processed or packed, shall be exempt, during the time of introduction into and movement in interstate commerce and the time of holding in such establishment, from compliance with the labeling requirements of section 403 (c), (e), (g), (h), (i), (k), and (q) of the act if:
</P>
<P>(1) The person who introduced such shipment or delivery into interstate commerce is the operator of the establishment where such food is to be processed, labeled, or repacked; or
</P>
<P>(2) In case such person is not such operator, such shipment or delivery is made to such establishment under a written agreement, signed by and containing the post office addresses of such person and such operator, and containing such specifications for the processing, labeling, or repacking, as the case may be, of such food in such establishment as will ensure, if such specifications are followed, that such food will not be adulterated or misbranded within the meaning of the act upon completion of such processing, labeling, or repacking. Such person and such operator shall each keep a copy of such agreement until 2 years after the final shipment or delivery of such food from such establishment, and shall make such copies available for inspection at any reasonable hour to any officer or employee of the Department who requests them.
</P>
<P>(3) The article is an egg product subject to a standard of identity promulgated in part 160 of this chapter, is to be shipped under the conditions specified in paragraph (d) (1) or (2) of this section and for the purpose of pasteurization or other treatment as required in such standard, and each container of such egg product bears a conspicuous tag or label reading “Caution—This egg product has not been pasteurized or otherwise treated to destroy viable Salmonella microorganisms”. In addition to safe and suitable bactericidal processes designed specifically for Salmonella destruction in egg products, the term “other treatment” in the first sentence of this paragraph shall include use in acidic dressings in the processing of which the pH is not above 4.1 and the acidity of the aqueous phase, expressed as acetic acid, is not less than 1.4 percent, subject also to the conditions that:
</P>
<P>(i) The agreement required in paragraph (d)(2) of this section shall also state that the operator agrees to utilize such unpasteurized egg products in the processing of acidic dressings according to the specifications for pH and acidity set forth in this paragraph, agrees not to deliver the acidic dressing to a user until at least 72 hours after such egg product is incorporated in such acidic dressing, and agrees to maintain for inspection adequate records covering such processing for 2 years after such processing.
</P>
<P>(ii) In addition to the caution statement referred to above, the container of such egg product shall also bear the statement “Unpasteurized ______ for use in acidic dressings only”, the blank being filled in with the applicable name of the eggs or egg product.
</P>
<P>(e) Conditions affecting expiration of exemptions: 
</P>
<P>(1) An exemption of a shipment or other delivery of a food under paragraph (d) (1) or (3) of this section shall, at the beginning of the act of removing such shipment or delivery, or any part thereof, from such establishment become void ab initio if the food comprising such shipment, delivery, or part is adulterated or misbranded within the meaning of the act when so removed.
</P>
<P>(2) An exemption of a shipment or other delivery of a food under paragraph (d) (2) or (3) of this section shall become void ab initio with respect to the person who introduced such shipment or delivery into interstate commerce upon refusal by such person to make available for inspection a copy of the agreement, as required by paragraph (d) (2) or (3) of this section.
</P>
<P>(3) An exemption of a shipment or other delivery of a food under paragraph (d) (2) or (3) of this section shall expire:
</P>
<P>(i) At the beginning of the act of removing such shipment or delivery, or any part thereof, from such establishment if the food constituting such shipment, delivery, or part is adulterated or misbranded within the meaning of the act when so removed; or
</P>
<P>(ii) Upon refusal by the operator of the establishment where such food is to be processed, labeled, or repacked, to make available for inspection a copy of the agreement, as required by such paragraph.
</P>
<P>(f) The word “processed” as used in this paragraph shall include the holding of cheese in a suitable warehouse at a temperature of not less than 35 °F for the purpose of aging or curing to bring the cheese into compliance with requirements of an applicable definition and standard of identity. The exemptions provided for in paragraph (d) of this section shall apply to cheese which is, in accordance with the practice of the trade, shipped to a warehouse for aging or curing, on condition that the cheese is identified in the manner set forth in one of the applicable following paragraphs, and in such case the provisions of paragraph (e) of this section shall also apply:
</P>
<P>(1) In the case of varieties of cheese for which definitions and standards of identity require a period of aging whether or not they are made from pasteurized milk, each such cheese shall bear on the cheese a legible mark showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each cheese, on its wrapper or immediate container, shall be affixed a removable tag bearing the statement “Uncured ______ cheese for completion of curing and proper labeling”, the blank being filled in with the applicable name of the variety of cheese. In the case of swiss cheese, the date at which the preliminary manufacturing process had been completed and at which date curing commences is the date on which the shaped curd is removed from immersion in saturated salt solution as provided in the definition and standard of identity for swiss cheese, and such cheese shall bear a removable tag reading, “To be cured and labeled as ‘swiss cheese,’ but if eyes do not form, to be labeled as ‘swiss cheese for manufacturing’ ”.
</P>
<P>(2) In the case of varieties of cheeses which when made from unpasteurized milk are required to be aged for not less than 60 days, each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading, “______ cheese made from unpasteurized milk. For completion of curing and proper labeling”, the blank being filled in with the applicable name of the variety of cheese.
</P>
<P>(3) In the case of cheddar cheese, washed curd cheese, colby cheese, granular cheese, and brick cheese made from unpasteurized milk, each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading “______ cheese made from unpasteurized milk. For completion of curing and proper labeling, or for labeling as ______ cheese for manufacturing”, the blank being filled in with the applicable name of the variety of cheese.
</P>
<P>(g) The label declaration of a harmless marker used to identify a particular manufacturer's product may result in unfair competition through revealing a trade secret. Exemption from the label declaration of such a marker is granted, therefore, provided that the following conditions are met:
</P>
<P>(1) The person desiring to use the marker without label declaration of its presence has submitted to the Commissioner of Food and Drugs full information concerning the proposed usage and the reasons why he believes label declaration of the marker should be subject to this exemption; and
</P>
<P>(2) The person requesting the exemption has received from the Commissioner of Food and Drugs a finding that the marker is harmless and that the exemption has been granted.
</P>
<P>(h) Wrapped fish fillets of nonuniform weight intended to be unpacked and marked with the correct weight at or before the point of retail sale in an establishment other than that where originally packed shall be exempt from the requirement of section 403(e)(2) of the act during introduction and movement in interstate commerce and while held for sale prior to weighing and marking:
</P>
<P>(1) <I>Provided,</I> That (i) The outside container bears a label declaration of the total net weight; and
</P>
<P>(ii) The individual packages bear a conspicuous statement “To be weighed at or before time of sale” and a correct statement setting forth the weight of the wrapper;
</P>
<P>(2) <I>Provided further,</I> That it is the practice of the retail establishment to weigh and mark the individual packages with a correct net-weight statement prior to or at the point of retail sale. A statement of the weight of the wrapper shall be set forth so as to be readily read and understood, using such term as “wrapper tare—ounce”, the blank being filled in with the correct average weight of the wrapper used.
</P>
<P>(3) The act of delivering the wrapped fish fillets during the retail sale without the correct net-weight statement shall be deemed an act which results in the product's being misbranded while held for sale. Nothing in this paragraph shall be construed as requiring net-weight statements for wrapped fish fillets delivered into institutional trade provided the outside container bears the required information.
</P>
<P>(i) Wrapped clusters (consumer units) of bananas of nonuniform weight intended to be unpacked from a master carton or container and weighed at or before the point of retail sale in an establishment other than that where originally packed shall be exempt from the requirements of section 403(e)(2) of the act during introduction and movement in interstate commerce and while held for sale prior to weighing:
</P>
<P>(1) <I>Provided,</I> That (i) The master carton or container bears a label declaration of the total net weight; and
</P>
<P>(ii) The individual packages bear a conspicuous statement “To be weighed at or before the time of sale” and a correct statement setting forth the weight of the wrapper; using such term as “wrapper tare __ ounce”, the blank being filled in with the correct average weight of the wrapper used;
</P>
<P>(2) <I>Provided further,</I> That it is the practice of the retail establishment to weigh the individual packages either prior to or at the time of retail sale.
</P>
<P>(3) The act of delivering the wrapped clusters (consumer units) during the retail sale without an accurate net weight statement or alternatively without weighing at the time of sale shall be deemed an act which results in the product's being misbranded while held for sale. Nothing in this paragraph shall be construed as requiring net-weight statements for clusters (consumer units) delivered into institutional trade, provided that the master container or carton bears the required information.
</P>
<P>(j) The standards required in this section are incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved material is available for inspection at the Food and Drug Administration's, Dockets Management Staff, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, and available from the other sources listed in this paragraph (j). It is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, email <I>fedreg.legal@nara.gov</I> or go to <I>www.archives.gov/federal-register/cfr/ibr-locations.html</I>.
</P>
<P>(1) AOAC International, 2275 Research Blvd., Ste. 300, Rockville, MD 20850-3250.
</P>
<P>(i) AOAC Official Method 990.28, Sulfites in Foods, Optimized Monier-Williams Method, Section 47.3.43, Official Methods of Analysis, 21st edition, 2019.
</P>
<P>(ii) Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry: Collaborative Study, Katherine S. Carlos and Lowri S. De Jager; <I>Journal of AOAC International,</I> Vol. 100, No. 6, 2017, pp. 1785-1794.
</P>
<P>(2) [Reserved]
</P>
<CITA TYPE="N">[42 FR 14308, Mar. 15, 1977, as amended at 51 FR 25017, July 9, 1986; 58 FR 2188, 2876, Jan. 6, 1993; 66 FR 17358, Mar. 30, 2001; 87 FR 2546, Jan. 18, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 101.108" NODE="21:2.0.1.1.2.7.1.2" TYPE="SECTION">
<HEAD>§ 101.108   Temporary exemptions for purposes of conducting authorized food labeling experiments.</HEAD>
<P>(a) The food industry is encouraged to experiment voluntarily, under controlled conditions and in collaboration with the Food and Drug Administration, with and other formats for presenting nutrition and other related food labeling information that is consistent with the current quantitative system in §§ 101.9 and 105.66 of this chapter.
</P>
<P>(b) Any firm that intends to undertake a labeling experiment that requires exemptions from certain requirements of §§ 101.9 and 105.66 of this chapter should submit a written proposal containing a thorough discussion of each of the following information items that apply to the particular experiment:
</P>
<P>(1) A description of the labeling format to be tested;
</P>
<P>(2) A statement of the criteria to be used in the experiment for assigning foods to categories, e.g., nutrient or other values defining “low” and “reduced”;
</P>
<P>(3) A draft of the material to be used in the store, e.g., shelf tags, booklets, posters, etc.;
</P>
<P>(4) The dates on which the experiment will begin and end and on which a written report of analysis of the experimental data will be submitted to FDA, together with a commitment not to continue the experiment beyond the proposed ending date without FDA approval;
</P>
<P>(5) The geographic area or areas in which the experiment is to be conducted;
</P>
<P>(6) The mechanism to measure the effectiveness of the experiment;
</P>
<P>(7) The method for conveying to consumers the required nutrition and other labeling information that is exempted from the label during the experiment;
</P>
<P>(8) The method that will be or has been used to determine the actual nutritional characteristics of foods for which a claim is made; and
</P>
<P>(9) A statement of the sections of the regulations for which an exemption is sought.
</P>
<P>(c) The written proposal should be sent to the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, between 9 a.m. and 4 p.m., Monday through Friday. The proposal should be clearly identified as a request for a temporary exemption for purposes of conducting authorized food labeling experiments and submitted as a citizen petition under § 10.30 of this chapter.
</P>
<P>(d) Approval for food labeling experiments will be given by FDA in writing. Foods labeled in violation of existing regulations will be subject to regulatory action unless an FDA-approved exemption to the specific regulation has been granted for that specific product.
</P>
<P>(e) Reporting requirements contained in § 101.108(b) have been approved by this Office of Management and Budget and assigned number 0910-0151.
</P>
<CITA TYPE="N">[48 FR 15240, Apr. 8, 1983, as amended at 59 FR 14364, Mar. 28, 1994; 62 FR 15343, Mar. 31, 1997; 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="0" NODE="21:2.0.1.1.2.8" TYPE="SUBPART">
<HEAD> </HEAD>

</DIV6>


<DIV9 N="Appendix A" NODE="21:2.0.1.1.2.9.1.1.1" TYPE="APPENDIX">
<HEAD>Appendix A to Part 101 [Reserved]







</HEAD>
</DIV9>


<DIV9 N="Appendix B" NODE="21:2.0.1.1.2.9.1.1.2" TYPE="APPENDIX">
<HEAD>Appendix B to Part 101—Graphic Enhancements Used by the FDA

</HEAD>
<img src="/graphics/er21de18.017.gif"/>
<img src="/graphics/er21de18.018.gif"/>
<CITA TYPE="N">[83 FR 65504, Dec. 21, 2018]


</CITA>
</DIV9>


<DIV9 N="Appendix C" NODE="21:2.0.1.1.2.9.1.1.3" TYPE="APPENDIX">
<HEAD>Appendix C to Part 101—Nutrition Facts for Raw Fruits and Vegetables

</HEAD>
<img src="/graphics/er17au06.007.gif"/>
<img src="/graphics/er17au06.008.gif"/>
<BCAP><E T="04">[71 FR 47439, Aug. 17, 2006]</E></BCAP>
</DIV9>


<DIV9 N="Appendix D" NODE="21:2.0.1.1.2.9.1.1.4" TYPE="APPENDIX">
<HEAD>Appendix D to Part 101—Nutrition Facts for Cooked Fish

</HEAD>
<img src="/graphics/er17au06.009.gif"/>
<BCAP><E T="04">[71 FR 47439, Aug. 17, 2006]</E></BCAP>
</DIV9>

</DIV5>


<DIV5 N="102" NODE="21:2.0.1.1.3" TYPE="PART">
<HEAD>PART 102—COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 343, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14322, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 102 appear at 81 FR 49895, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.3.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 102.5" NODE="21:2.0.1.1.3.1.1.1" TYPE="SECTION">
<HEAD>§ 102.5   General principles.</HEAD>
<P>(a) The common or usual name of a food, which may be a coined term, shall accurately identify or describe, in as simple and direct terms as possible, the basic nature of the food or its characterizing properties or ingredients. The name shall be uniform among all identical or similar products and may not be confusingly similar to the name of any other food that is not reasonably encompassed within the same name. Each class or subclass of food shall be given its own common or usual name that states, in clear terms, what it is in a way that distinguishes it from different foods.
</P>
<P>(b) The common or usual name of a food shall include the percentage(s) of any characterizing ingredient(s) or component(s) when the proportion of such ingredient(s) or component(s) in the food has a material bearing on price or consumer acceptance or when the labeling or the appearance of the food may otherwise create an erroneous impression that such ingredient(s) or component(s) is present in an amount greater than is actually the case. The following requirements shall apply unless modified by a specific regulation in subpart B of this part.
</P>
<P>(1) The percentage of a characterizing ingredient or component shall be declared on the basis of its quantity in the finished product (i.e., weight/weight in the case of solids, or volume/volume in the case of liquids).
</P>
<P>(2) The percentage of a characterizing ingredient or component shall be declared by the words “containing (or contains) __ percent (or %) ______” or “__ percent (or %) ______” with the first blank filled in with the percentage expressed as a whole number not greater than the actual percentage of the ingredient or component named and the second blank filled in with the common or usual name of the ingredient or component. The word “containing” (or “contains”), when used, shall appear on a line immediately below the part of the common or usual name of the food required by paragraph (a) of this section. For each characterizing ingredient or component, the words “__ percent or %) ______” shall appear following or directly below the word “containing” (or contains), or directly below the part of the common or usual name of the food required by paragraph (a) of this section when the word “containing” (or contains) is not used, in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(i) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or 
</P>
<P>(ii) Not less than one-half the height of the largest type appearing in the part of the common or usual name of the food required by paragraph (a) of this section.
</P>
<P>(c) The common or usual name of a food shall include a statement of the presence or absence of any characterizing ingredient(s) or component(s) and/or the need for the user to add any characterizing ingredient(s) or component(s) when the presence or absence of such ingredient(s) or component(s) in the food has a material bearing on price or consumer acceptance or when the labeling or the appearance of the food may otherwise create an erroneous impression that such ingredient(s) or component(s) is present when it is not, and consumers may otherwise be misled about the presence or absence of the ingredient(s) or component(s) in the food. The following requirements shall apply unless modified by a specific regulation in subpart B of this part.
</P>
<P>(1) The presence or absence of a characterizing ingredient or component shall be declared by the words “containing (or contains) ______” or “containing (or contains) no ______” or “no ______” or “does not contain ______”, with the blank being filled in with the common or usual name of the ingredient or component.
</P>
<P>(2) The need for the user of a food to add any characterizing ingredient(s) or component(s) shall be declared by an appropriate informative statement.
</P>
<P>(3) The statement(s) required under paragraph (c)(1) and/or (2) of this section shall appear following or directly below the part of the common or usual name of the food required by paragraphs (a) and (b) of this section, in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the alternatives established under paragraphs (b)(2) (i) and (ii) of this section.
</P>
<P>(d) A common or usual name of a food may be established by common usage or by establishment of a regulation in subpart B of this part, in part 104 of this chapter, in a standard of identity, or in other regulations in this chapter.


</P>
</DIV8>


<DIV8 N="§ 102.19" NODE="21:2.0.1.1.3.1.1.2" TYPE="SECTION">
<HEAD>§ 102.19   Petitions.</HEAD>
<P>(a) The Commissioner of Food and Drugs, either on his own initiative or on behalf of any interested person who has submitted a petition, may publish a proposal to issue, amend, or revoke, under this part, a regulation prescribing a common or usual name for a food, pursuant to part 10 of this chapter.
</P>
<P>(b) If the principal display panel of a food for which a common or usual name regulation is established is too small to accommodate all mandatory requirements, the Commissioner may establish by regulation an acceptable alternative, e.g., a smaller type size. A petition requesting such a regulation, which would amend the applicable regulation, shall be submitted pursuant to part 10 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14322, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.3.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Nonstandardized Foods</HEAD>


<DIV8 N="§ 102.22" NODE="21:2.0.1.1.3.2.1.1" TYPE="SECTION">
<HEAD>§ 102.22   Protein hydrolysates.</HEAD>
<P>The common or usual name of a protein hydrolysate shall be specific to the ingredient and shall include the identity of the food source from which the protein was derived.
</P>
<P>(a) “Hydrolyzed wheat gluten,” “hydrolyzed soy protein,” and “autolyzed yeast extract” are examples of acceptable names. “Hydrolyzed casein” is also an example of an acceptable name, whereas “hydrolyzed milk protein” is not an acceptable name for this ingredient because it is not specific to the ingredient (hydrolysates can be prepared from other milk proteins). The names “hydrolyzed vegetable protein” and “hydrolyzed protein” are not acceptable because they do not identify the food source of the protein.
</P>
<P>(b) [Reserved]
</P>
<CITA TYPE="N">[58 FR 2876, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 102.23" NODE="21:2.0.1.1.3.2.1.2" TYPE="SECTION">
<HEAD>§ 102.23   Peanut spreads.</HEAD>
<P>(a) The common or usual name of a spreadable peanut product that does not conform to § 164.150 of this chapter, and more than 10 percent of which consists of nonpeanut ingredients, shall consist of the term “peanut spread” and a statement of the percentage by weight of peanuts in the product in the manner set forth in § 102.5(b), except that peanut percentages shall be based on the amount of peanuts used to make the finished food and shall be declared in 5-percent increments expressed as a multiple of 5, not to exceed the actual percentage of peanuts in the products.
</P>
<P>(b) A spreadable peanut product that is nutritionally inferior to peanut butter shall be labeled as an imitation of peanut butter under § 101.3(e)(2) of this chapter; a spreadable peanut product shall be considered nutritionally equivalent to peanut butter if it meets all of the following conditions:
</P>
<P>(1) <I>Protein.</I> (i) The protein content of the product is at least 24 percent by weight of the finished product, and the overall biological quality of the protein contained in the product is at least 68 percent that of casein; or
</P>
<P>(ii) The protein content of the product is at least 16.6 percent by weight of the finished product, and the overall biological quality of the protein contained in the product is equal to or greater than that of casein.
</P>
<P>(2) <I>Other nutrients.</I> The product contains the following levels of nutrients per 100 grams of product:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Nutrient
</TH><TH class="gpotbl_colhed" scope="col">Amount (milligrams)
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="right" class="gpotbl_cell">15.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">6</E></TD><TD align="right" class="gpotbl_cell">0.33
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Folic acid</TD><TD align="right" class="gpotbl_cell">0.08
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron</TD><TD align="right" class="gpotbl_cell">2.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Zinc</TD><TD align="right" class="gpotbl_cell">2.9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Magnesium</TD><TD align="right" class="gpotbl_cell">173.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copper</TD><TD align="right" class="gpotbl_cell">0.6</TD></TR></TABLE></DIV></DIV>
<P>(c) Compliance with the requirements of paragraph (b) of this section shall be determined by methods described in the following references except that in determining protein quantity in products with mixed protein sources a nitrogen conversion factor of 6.25 may be used.
</P>
<P>(1) Protein quantity: “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), using the method described in section 27.007, which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(2) Biological quality of protein: AOAC, 13th Ed. (1980), using the method described in sections 43.212-43.216, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(3) Niacin: AOAC, 13th Ed. (1980), using the method described in sections 43.044-43.046, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(4) Vitamin B<E T="52">6</E>: AOAC, 13th Ed. (1980), using the method described in sections 43.188-43.193, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(5) Folic acid: Using the method described in U.S. Department of Agriculture Handbook No. 29, modified by use of ascorbate buffer as described by Ford and Scott, <I>Journal of Dairy Research,</I> 35:85-90 (1968), which is incorporated by reference. Copies are available from the Center for Food Safety and Applied Nutrition (HFS-800), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(6) Iron: AOAC, 13th Ed. (1980), using the method described in sections 43.217-43.219, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(7) Zinc: AOAC, 13th Ed. (1980), using the method described in sections 25.150-25.153, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(8) Copper: AOAC, 13th Ed. (1980), using the method described in sections 25.038-25.043, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<P>(9) Magnesium: AOAC, 13th Ed. (1980), using the method described in sections 2.109-2.113, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section.
</P>
<CITA TYPE="N">[42 FR 36455, July 15, 1977, as amended at 47 FR 11821, Mar. 19, 1982; 49 FR 5609, Feb. 14, 1984; 54 FR 24891, June 12, 1989; 61 FR 14479, Apr. 2, 1996; 63 FR 14035, Mar. 24, 1998; 66 FR 17358, Mar. 30, 2001; 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 102.26" NODE="21:2.0.1.1.3.2.1.3" TYPE="SECTION">
<HEAD>§ 102.26   Frozen “heat and serve” dinners.</HEAD>
<P>(a) A frozen “heat and serve” dinner:
</P>
<P>(1) Shall contain at least three components, one of which shall be a significant source of protein and each of which shall consist of one or more of the following: meat, poultry, fish, cheese, eggs, vegetables, fruit, potatoes, rice, or other cereal based products (other than bread or rolls).
</P>
<P>(2) May also contain other servings of food (e.g., soup, bread or rolls, beverage, dessert).
</P>
<P>(b) The common or usual name of the food consists of all of the following:
</P>
<P>(1) The phrase “frozen ‘heat and serve’ dinner,” except that the name of the predominant characterizing ingredient or other appropriately descriptive term may immediately precede the word “dinner” (e.g., “frozen chicken dinner” or “frozen heat and serve beef dinner”). The words “heat and serve” are optional. The word “frozen” is also optional, provided that the words “Keep Frozen” or the equivalent are prominently and conspicuously placed on the principal display panel in type size not less than that specified in § 102.5(b)(2)(i).
</P>
<P>(2) The phrase “containing (or contains) ______” the blank to be filled in with an accurate description of each of the three or more dish components listed in paragraph (a)(1) of this section in their order of descending predominance by weight (e.g., ham, mashed potatoes, and peas), followed by any of the other servings specified in paragraph (a)(2) of this section contained in the package (e.g., onion soup, enriched white bread, and artificially flavored vanilla pudding) in their order of descending predominance by weight. This part of the name shall be placed immediately following or directly below the part specified in paragraph (b)(1) of this section in the manner set forth in § 102.5(c)(3). The words “contains” or “containing” are optional.
</P>
<P>(3) If the labeling implies that the package contains other foods and these foods are not present in the package, e.g., if a vignette on the package depicts a “serving suggestion” which includes any foods not present in the package, the principal display panel shall bear a statement that such foods are not present, in type size not less than that specified in § 102.5(b)(2)(i).


</P>
</DIV8>


<DIV8 N="§ 102.28" NODE="21:2.0.1.1.3.2.1.4" TYPE="SECTION">
<HEAD>§ 102.28   Foods packaged for use in the preparation of “main dishes” or “dinners.”</HEAD>
<P>(a) The common or usual name of a packaged food which is represented on the principal display panel by word or vignette to be used in the preparation of a “main dish”, “dinner”, or other such food serving, and to which some other important characterizing ingredient(s) or component(s) not present in the package must be added, consists of all the following:
</P>
<P>(1) The common or usual name of each important ingredient or component in the package, in descending order of predominance by weight (e.g., “noodles and tomato sauce”).
</P>
<P>(2) An appropriate informative statement identifying the food to be prepared by use of the package contents (e.g., “for preparation of chicken casserole”).
</P>
<P>(3) An appropriate informative statement that additional characterizing ingredient(s) or component(s) must be added and which names the additional characterizing ingredient(s) or component(s) (e.g., “you must add ______ to complete the recipe,” the blank to be filled in with the name(s) of the important characterizing ingredient(s) or component(s) that must be added).
</P>
<P>(b) The labeling required by paragraph (a) of this section shall appear on the principal display panel.
</P>
<P>(1) No word in the statement required by paragraph (a)(2) of this section may appear on the principal display panel more conspicuously or in larger type than the smallest and least conspicuous type employed on the panel for any word, phrase or statement within the scope of paragraph (a)(1) of this section.
</P>
<P>(2) Every word in the statement required by paragraph (a)(3) of this section shall appear on the principal display panel in easily legible bold face print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(i) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(ii) Not less than one-half the height of the largest type appearing in the part of the common or usual name of the food required by paragraphs (a) (1) and (2) of this section.
</P>
<P>(c) Any vignette which shows any food or characterizing ingredient(s) or component(s) not included in the package shall be accompanied either by the statement required by paragraph (a)(3) of this section or by a separate statement specifying the food or characterizing ingredient(s) or component(s) shown in the vignette but not included in the package.
</P>
<P>(d) If the statement specified in paragraph (a)(2) of this section is used on any panel in addition to the principal display panel as a product identification statement, the complete common or usual name shall appear on such panel in the manner specified in paragraph (b) of this section.
</P>
<P>(e) When a brand name or other prominent product designation contains a word or words that includes or suggests an important characterizing ingredient(s) or component(s) that must be added, or otherwise states or implies that the package contains a complete main dish, dinner, or other food serving, the part of the common or usual name of the food required by paragraph (a)(3) of this section shall appear in direct conjunction with such brand name or other designation and in type size not less than one-half the height of the largest type appearing in such brand name or other designation.


</P>
</DIV8>


<DIV8 N="§ 102.33" NODE="21:2.0.1.1.3.2.1.5" TYPE="SECTION">
<HEAD>§ 102.33   Beverages that contain fruit or vegetable juice.</HEAD>
<P>(a) For a carbonated or noncarbonated beverage that contains less than 100 percent and more than 0 percent fruit or vegetable juice, the common or usual name shall be a descriptive name that meets the requirements of § 102.5(a) and, if the common or usual name uses the word “juice,” shall include a qualifying term such as “beverage,” “cocktail,” or “drink” appropriate to advise the consumer that the product is less than 100 percent juice (e.g., “diluted grape juice beverage” or “grape juice drink”).
</P>
<P>(b) If the product is a diluted multiple-juice beverage or blend of single-strength juices and names, other than in the ingredient statement, more than one juice, then the names of those juices, except in the ingredient statement, must be in descending order of predominance by volume unless the name specifically shows that the juice with the represented flavor is used as a flavor (e.g., raspberry-flavored apple and pear juice drink). In accordance with § 101.22(i)(1)(iii) of this chapter, the presence of added natural flavors is not required to be declared in the name of the beverage unless the declared juices alone do not characterize the product before the addition of the added flavors.
</P>
<P>(c) If a diluted multiple-juice beverage or blend of single-strength juices contains a juice that is named or implied on the label or labeling other than in the ingredient statement (represented juice), and also contains a juice other than the named or implied juice (nonrepresented juice), then the common or usual name for the product shall indicate that the represented juice is not the only juice present (e.g., “Apple blend; apple juice in a blend of two other fruit juices.”)
</P>
<P>(d) In a diluted multiple-juice beverage or blend of single-strength juices where one or more, but not all, of the juices are named on the label other than in the ingredient statement, and where the named juice is not the predominant juice, the common or usual name for the product shall:
</P>
<P>(1) Indicate that the named juice is present as a flavor or flavoring (e.g., “Raspcranberry”; raspberry and cranberry flavored juice drink); or
</P>
<P>(2) Include the amount of the named juice, declared in a 5- percent range (e.g., Raspcranberry; raspberry and cranberry juice beverage, 10- to 15-percent cranberry juice and 3- to 8-percent raspberry juice). The 5-percent range, when used, shall be declared in the manner set forth in § 102.5(b)(2).
</P>
<P>(e) The common or usual name of a juice that has been modified shall include a description of the exact nature of the modification (e.g., “acid-reduced cranberry juice,” “deflavored, decolored grape juice”).
</P>
<P>(f) If the product is a beverage that contains a juice whose color, taste, or other organoleptic properties have been modified to the extent that the original juice is no longer recognizable at the time processing is complete, or if its nutrient profile has been diminished to a level below the normal nutrient range for the juice, then the source fruits or vegetables from which the modified juice was derived may not be depicted on the label by vignette or other pictorial representation.
</P>
<P>(g)(1) If one or more juices in a juice beverage is made from concentrate, the name of the juice must include a term indicating that fact, such as “from concentrate,” or “reconstituted.” Such terms must be included in the name of each individual juice or it may be stated once adjacent to the product name so that it applies to all the juices, (e.g., “cherry juice (from concentrate) in a blend of two other juices” or “cherry juice in a blend of 2 other juices (from concentrate)”). The term shall be in a type size no less than one-half the height of the letters in the name of the juice.
</P>
<P>(2) If the juice is 100 percent single species juice consisting of juice directly expressed from a fruit or vegetable whose Brix level has been raised by the addition of juice concentrate from the same fruit or vegetable, the name of the juice need not include a statement that the juice is from concentrate. However, if water is added to this 100 percent juice mixture to adjust the Brix level, the product shall be labeled with the term “from concentrate” or “reconstituted.”
</P>
<CITA TYPE="N">[58 FR 2926, Jan. 6, 1993; 58 FR 17103, Apr. 1, 1993, as amended at 58 FR 44063, Aug. 18, 1993; 62 FR 15343, Mar. 31, 1997]


</CITA>
</DIV8>


<DIV8 N="§ 102.37" NODE="21:2.0.1.1.3.2.1.6" TYPE="SECTION">
<HEAD>§ 102.37   Mixtures of edible fat or oil and olive oil.</HEAD>
<P>The common or usual name of a mixture of edible fats and oils containing less than 100 percent and more than 0 percent olive oil shall be as follows:
</P>
<P>(a) A descriptive name for the product meeting the requirements of § 102.5(a), e.g., “cottonseed oil and olive oil” or another descriptive phrase, and
</P>
<P>(b) When the label bears any representation, other than in the ingredient listing, of the presence of olive oil in the mixture, the descriptive name shall be followed by a statement of the percentage of olive oil contained in the product in the manner set forth in § 102.5(b)(2).


</P>
</DIV8>


<DIV8 N="§ 102.39" NODE="21:2.0.1.1.3.2.1.7" TYPE="SECTION">
<HEAD>§ 102.39   Onion rings made from diced onion.</HEAD>
<P>(a) The common or usual name of the food product that resembles and is of the same composition as onion rings, except that it is composed of comminuted onions, shall be as follows:
</P>
<P>(1) When the product is composed of dehydrated onions, the name shall be “onion rings made from dried diced onions.”
</P>
<P>(2) When the product is composed of any form of onion other than dehydrated, the name shall be “onion rings made from diced onions.”
</P>
<P>(b) The words “made from dried diced onions” or “made from diced onions” shall immediately follow or appear on a line(s) immediately below the words “onion rings” in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(2) Not less than one-half the height of the largest type used in the words “onion rings.” 


</P>
</DIV8>


<DIV8 N="§ 102.41" NODE="21:2.0.1.1.3.2.1.8" TYPE="SECTION">
<HEAD>§ 102.41   Potato chips made from dried potatoes.</HEAD>
<P>(a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it is composed of dehydrated potatoes (buds, flakes, granules, or other form), shall be “potato chips made from dried potatoes.”
</P>
<P>(b) The words “made from dried potatoes” shall immediately follow or appear on a line(s) immediately below the words “potato chips” in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(2) Not less than one-half the height of the largest type used in the words “potato chips.”


</P>
</DIV8>


<DIV8 N="§ 102.45" NODE="21:2.0.1.1.3.2.1.9" TYPE="SECTION">
<HEAD>§ 102.45   Fish sticks or portions made from minced fish.</HEAD>
<P>(a) The common or usual name of the food product that resembles and is of the same composition as fish sticks or fish portions, except that it is composed of comminuted fish flesh, shall be “fish ______ made from minced fish,” the blank to be filled in with the word “sticks” or “portions” as the case may be.
</P>
<P>(b) The words “made from minced fish” shall immediately follow or appear on a line(s) immediately below the words “fish ______” in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(2) Not less than one-half the height of the largest type used in the words “fish ______.”


</P>
</DIV8>


<DIV8 N="§ 102.46" NODE="21:2.0.1.1.3.2.1.10" TYPE="SECTION">
<HEAD>§ 102.46   Pacific whiting.</HEAD>
<P>“Pacific whiting” or “North Pacific whiting” is the common or usual name of the food fish <I>Merluccius productus.</I>
</P>
<CITA TYPE="N">[44 FR 45617, Aug. 3, 1979]


</CITA>
</DIV8>


<DIV8 N="§ 102.47" NODE="21:2.0.1.1.3.2.1.11" TYPE="SECTION">
<HEAD>§ 102.47   Bonito.</HEAD>
<P>“Bonito” or “bonito fish” is the common or usual name of the following food fishes:
</P>
<EXTRACT>
<FP-1><I>Cybiosarda elegans</I> (Whitely, 1935)—Leaping bonito
</FP-1>
<FP-1><I>Gymnosarda unicolor</I> (Ruppell, 1838)—Dogtooth tuna
</FP-1>
<FP-1><I>Orcynopsis unicolor</I> (Geoffroy St. Hilaire, 1817)—Plain bonito
</FP-1>
<FP-1><I>Sarda australis</I> (Macleay, 1880)—Australian bonito
</FP-1>
<FP-1><I>Sarda chiliensis</I> (Cuvier, 1831)—Eastern Pacific bonito
</FP-1>
<FP-1><I>Sarda orientalis</I> (Temminck and Schlegel, 1844)—Striped bonito
</FP-1>
<FP-1><I>Sarda sarda</I> (Bloch, 1793)—Atlantic bonito</FP-1></EXTRACT>
<CITA TYPE="N">[55 FR 45797, Oct. 31, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 102.49" NODE="21:2.0.1.1.3.2.1.12" TYPE="SECTION">
<HEAD>§ 102.49   Fried clams made from minced clams.</HEAD>
<P>(a) The common or usual name of the food product that resembles and is of the same composition as fried clams, except that it is composed of comminuted clams, shall be “fried clams made from minced clams.”
</P>
<P>(b) The words “made from minced clams” shall immediately follow or appear on a line(s) immediately below the words “fried clams” and in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and not less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(2) Not less than one-half the height of the largest type used in the words “fried clams.”


</P>
</DIV8>


<DIV8 N="§ 102.50" NODE="21:2.0.1.1.3.2.1.13" TYPE="SECTION">
<HEAD>§ 102.50   Crabmeat.</HEAD>
<P>The common or usual name of crabmeat derived from each of the following designated species of crabs shall be as follows:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Scientific name of crab
</TH><TH class="gpotbl_colhed" scope="col">Common or usual name of crabmeat
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Chionoecetes opilio, Chionoecetes tanneri, Chionoecetes bairdii, and Chionoecetes angulatus</E></TD><TD align="left" class="gpotbl_cell">Snow crabmeat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Erimacrus isenbeckii</E></TD><TD align="left" class="gpotbl_cell">Korean variety crabmeat or Kegani crabmeat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Lithodes aequispinus</E></TD><TD align="left" class="gpotbl_cell">Golden King crabmeat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Paralithodes brevipes</E></TD><TD align="left" class="gpotbl_cell">King crabmeat or Hanasaki crabmeat.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Paralithodes camtschaticus and Paralithodes platypus</E></TD><TD align="left" class="gpotbl_cell">King crabmeat.</TD></TR></TABLE></DIV></DIV>
<CITA TYPE="N">[42 FR 14322, Mar. 15, 1977, as amended at 60 FR 34460, July 3, 1995; 83 FR 19431, May 3, 2018]


</CITA>
</DIV8>


<DIV8 N="§ 102.54" NODE="21:2.0.1.1.3.2.1.14" TYPE="SECTION">
<HEAD>§ 102.54   Seafood cocktails.</HEAD>
<P>The common or usual name of a seafood cocktail in package form fabricated with one or more seafood ingredients shall be:
</P>
<P>(a) When the cocktail contains only one seafood ingredient, the name of the seafood ingredient followed by the word “cocktail” (e.g., shrimp cocktail, crabmeat cocktail) and a statement of the percentage by weight of that seafood ingredient in the product in the manner set forth in § 102.5(b).
</P>
<P>(b) When the cocktail contains more than one seafood ingredient, the term “seafood cocktail” and a statement of the percentage by weight of each seafood ingredient in the product in the manner set forth in § 102.5(b).


</P>
</DIV8>


<DIV8 N="§ 102.55" NODE="21:2.0.1.1.3.2.1.15" TYPE="SECTION">
<HEAD>§ 102.55   Nonstandardized breaded composite shrimp units.</HEAD>
<P>(a) The common on usual name of the food product that conforms to the definition and standard of identity described by § 161.175(c)(6) of this chapter, except that the food is made from comminuted shrimp and is not in raw frozen form, shall be “______ made from minced shrimp,” the blank to be filled in with the words “breaded shrimp sticks” or “breaded shrimp cutlets” depending upon the shape of the product, or if prepared in a shape other than that of sticks or cutlets “breaded shrimp ______ made from minced shrimp,” the blank to be filled by a word or phrase that accurately describes the shape and that is not misleading.
</P>
<P>(b) The words “made from minced shrimp” shall immediately follow or appear on a line(s) immediately below the other words required by this section in easily legible boldface print or type in distinct contrast to other printed or graphic matter, and in a height not less than the larger of the following alternatives:
</P>
<P>(1) Not less than one-sixteenth inch in height on packages having a principal display panel with an area of 5 square inches or less and no less than one-eighth inch in height if the area of the principal display panel is greater than 5 square inches; or
</P>
<P>(2) Not less than one-half the height of the largest type used in the words “breaded shrimp sticks” or the other comparable words required by this section.


</P>
</DIV8>


<DIV8 N="§ 102.57" NODE="21:2.0.1.1.3.2.1.16" TYPE="SECTION">
<HEAD>§ 102.57   Greenland turbot (<E T="7462">Reinhardtius hippoglossoides</E>).</HEAD>
<P>“Greenland turbot” is the common or usual name of the food fish <I>Reinhardtius hippoglossoides,</I> a species of <I>Pleuronectidae</I> right-eye flounders. The term “halibut” may be associated only with Atlantic halibut (<I>Hippoglossus hippoglossus</I>) or Pacific halibut (<I>Hippoglossus stenolepis</I>).


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="104" NODE="21:2.0.1.1.4" TYPE="PART">
<HEAD>PART 104—NUTRITIONAL QUALITY GUIDELINES FOR FOODS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 343, 371(a).
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14327, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.4.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 104.5" NODE="21:2.0.1.1.4.1.1.1" TYPE="SECTION">
<HEAD>§ 104.5   General principles.</HEAD>
<P>(a) A nutritional quality guideline prescribes the minimum level or range of nutrient composition (nutritional quality) appropriate for a given class of food.
</P>
<P>(b) Labeling for a product which complies with all of the requirements of the nutritional quality guideline established for its class of food may state “This product provides nutrients in amounts appropriate for this class of food as determined by the U.S. Government,” except that the words “this product” are optional. This statement, if used, shall be printed on the principal display panel, and may also be printed on the information panel, in letters not larger than twice the size of the minimum type required for the declaration of net quantity of contents by § 101.7 of this chapter. Labeling of noncomplying products may not include any such statement or otherwise represent, suggest, or imply the product as being, in whole or in part, in compliance with a guideline.
</P>
<P>(c) A product bearing the statement provided for in paragraph (b) of this section, in addition to meeting the requirements of the applicable nutritional quality guideline, shall comply with the following requirements:
</P>
<P>(1) The label of the product shall bear the common or usual name of the food in accordance with the provisions of the guideline and §§ 101.3 and 102.5(a) of this chapter.
</P>
<P>(2) The label of the product shall bear nutrition labeling in accordance with §§ 101.2 and 101.9 of this chapter and all other labeling required by applicable sections of part 101 of this chapter.
</P>
<P>(d) No claim or statement may be made on the label or in labeling representing, suggesting, or implying any nutritional or other differences between a product to which nutrient addition has or has not been made in order to meet the guideline, except that a nutrient addition shall be declared in the ingredient statement.
</P>
<P>(e) Compliance with a nutrient level specified in a nutritional quality guideline shall be determined by the procedures and requirements established in § 101.9(g) of this chapter.
</P>
<P>(f) A product within a class of food for which a nutritional quality guideline has been established and to which has been added a discrete nutrient either for which no minimum nutrient level or nutrient range or other allowance has been established as appropriate in the nutritional quality guideline, or at a level that exceeds any maximum established as appropriate in the guideline, shall be ineligible to bear the guideline statement provided for in paragraph (b) of this section, and such a product shall also be deemed to be misbranded under the act unless the label and all labeling bear the following prominent and conspicuous statement: “The addition of ______ to (or “The addition of ______ at the level contained in) this product has been determined by the U.S. Government to be unnecessary and inappropriate and does not increase the dietary value of the food,” the blank to be filled in with the common or usual name of the nutrient(s) involved.
</P>
<CITA TYPE="N">[42 FR 14327, Mar. 15, 1977, as amended at 63 FR 14818, Mar. 27, 1998; 81 FR 59131, Aug. 29, 2016]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.4.2" TYPE="SUBPART">
<HEAD>Subpart B—Fortification Policy</HEAD>


<DIV8 N="§ 104.20" NODE="21:2.0.1.1.4.2.1.1" TYPE="SECTION">
<HEAD>§ 104.20   Statement of purpose.</HEAD>
<P>(a) The fundamental objective of this subpart is to establish a uniform set of principles that will serve as a model for the rational addition of nutrients to foods. The achievement and maintenance of a desirable level of nutritional quality in the nation's food supply is an important public health objective. The addition of nutrients to specific foods can be an effective way of maintaining and improving the overall nutritional quality of the food supply. However, random fortification of foods could result in over- or underfortification in consumer diets and create nutrient imbalances in the food supply. It could also result in deceptive or misleading claims for certain foods. The Food and Drug Administration does not encourage indiscriminate addition of nutrients to foods, nor does it consider it appropriate to fortify fresh produce; meat, poultry, or fish products; sugars; or snack foods such as candies and carbonated beverages. To preserve a balance of nutrients in the diet, manufacturers who elect to fortify foods are urged to utilize these principles when adding nutrients to food. It is reasonable to anticipate that the Reference Daily Intakes (RDI's) as delineated in § 101.9 of this chapter and in paragraph (d) of this section will be amended from time to time to list additional nutrients and/or to change the levels of specific RDI's as improved knowledge about human nutrient requirements and allowances develops. The policy set forth in this section is based on U.S. dietary practices and nutritional needs and may not be applicable in other countries.
</P>
<P>(b) A nutrient(s) listed in paragraph (d)(3) of this section may appropriately be added to a food to correct a dietary insufficiency recognized by the scientific community to exist and known to result in nutritional deficiency disease if:
</P>
<P>(1) Sufficient information is available to identify the nutritional problem and the affected population groups, and the food is suitable to act as a vehicle for the added nutrients. Manufacturers contemplating using this principle are urged to contact the Food and Drug Administration before implementing a fortification plan based on this principle.
</P>
<P>(2) The food is not the subject of any other Federal regulation for a food or class of food that requires, permits, or prohibits nutrient additions. (Other Federal regulations include, but are not limited to, standards of identity promulgated under section 401 of the Federal Food, Drug, and Cosmetic Act, nutritional quality guidelines established in subpart C of this part, and common or usual name regulations established in part 102 of this chapter.)
</P>
<P>(c) A nutrient(s) listed in paragraph (d)(3) of this section may appropriately be added to a food to restore such nutrient(s) to a level(s) representative of the food prior to storage, handling, and processing, when:
</P>
<P>(1) The nutrient is shown by adequate scientific documentation to have been lost in storage, handling, or processing in a measurable amount equal to at least 2 percent of the Daily Reference Value (DRV) of protein and of potassium and 2 percent of the Reference Daily Intake (RDI) in a normal serving of the food.
</P>
<P>(2) Good manufacturing practices and normal storage and handling procedures cannot prevent the loss of such nutrient(s),
</P>
<P>(3) All nutrients, including protein, iodine and vitamin D, that are lost in a measurable amount are restored and all ingredients of the food product that contribute nutrients are considered in determining restoration levels; and
</P>
<P>(4) The food is not the subject of any other Federal regulation that requires or prohibits nutrient addition(s), or the food has not been fortified in accordance with any other Federal regulation that permits voluntary nutrient additions.
</P>
<P>(d) A nutrient(s) listed in paragraph (d)(3) of this section may be added to a food in proportion to the total caloric content of the food, to balance the vitamin, mineral, and protein content if:
</P>
<P>(1) A normal serving of the food contains at least 40 kilocalories (that is, 2 percent of a daily intake of 2,000 kilocalories);
</P>
<P>(2) The food is not the subject of any other Federal regulation for a food or class of food that requires, permits, or prohibits nutrient additions; and
</P>
<P>(3) The food contains all of the following nutrients per 100 calories based on 2,000 calorie total intake as a daily standard: 
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Nutrient
</TH><TH class="gpotbl_colhed" scope="col">Unit of measurement
</TH><TH class="gpotbl_colhed" scope="col">DRV or RDI 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col">Amount per 100 calories
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein</TD><TD align="left" class="gpotbl_cell">grams (g)</TD><TD align="right" class="gpotbl_cell">50</TD><TD align="right" class="gpotbl_cell">2.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin A</TD><TD align="left" class="gpotbl_cell">International Unit (IU)</TD><TD align="right" class="gpotbl_cell">5,000</TD><TD align="right" class="gpotbl_cell">250
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin C</TD><TD align="left" class="gpotbl_cell">milligrams (mg)</TD><TD align="right" class="gpotbl_cell">60</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Calcium</TD><TD align="left" class="gpotbl_cell">g</TD><TD align="right" class="gpotbl_cell">1</TD><TD align="right" class="gpotbl_cell">0.05
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron</TD><TD align="left" class="gpotbl_cell">mg</TD><TD align="right" class="gpotbl_cell">18</TD><TD align="right" class="gpotbl_cell">0.9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin D</TD><TD align="left" class="gpotbl_cell">IU</TD><TD align="right" class="gpotbl_cell">400</TD><TD align="right" class="gpotbl_cell">20
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin E</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="right" class="gpotbl_cell">1.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamin</TD><TD align="left" class="gpotbl_cell">mg</TD><TD align="right" class="gpotbl_cell">1.5</TD><TD align="right" class="gpotbl_cell">0.08
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">1.7</TD><TD align="right" class="gpotbl_cell">0.09
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">6</E></TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">2.0</TD><TD align="right" class="gpotbl_cell">0.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Folate</TD><TD align="left" class="gpotbl_cell">micrograms (µg)</TD><TD align="right" class="gpotbl_cell">400</TD><TD align="right" class="gpotbl_cell">20
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">12</E></TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">6.0</TD><TD align="right" class="gpotbl_cell">0.3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Biotin</TD><TD align="left" class="gpotbl_cell">mg</TD><TD align="right" class="gpotbl_cell">0.3</TD><TD align="right" class="gpotbl_cell">0.015
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pantothenic acid</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">10</TD><TD align="right" class="gpotbl_cell">0.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Phosphorus</TD><TD align="left" class="gpotbl_cell">g</TD><TD align="right" class="gpotbl_cell">1.0</TD><TD align="right" class="gpotbl_cell">0.05
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Magnesium</TD><TD align="left" class="gpotbl_cell">mg</TD><TD align="right" class="gpotbl_cell">400</TD><TD align="right" class="gpotbl_cell">20
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Zinc</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">0.8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iodine</TD><TD align="left" class="gpotbl_cell">µg</TD><TD align="right" class="gpotbl_cell">150</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copper</TD><TD align="left" class="gpotbl_cell">mg</TD><TD align="right" class="gpotbl_cell">2.0</TD><TD align="right" class="gpotbl_cell">0.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potassium</TD><TD align="left" class="gpotbl_cell">do</TD><TD align="right" class="gpotbl_cell">3,500</TD><TD align="right" class="gpotbl_cell">175
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> RDI's for adults and children 4 or more years of age.</P></DIV></DIV>
<P>(e) A nutrient(s) may appropriately be added to a food that replaces traditional food in the diet to avoid nutritional inferiority in accordance with § 101.3(e)(2) of this chapter.
</P>
<P>(f) Nutrient(s) may be added to foods as permitted or required by applicable regulations established elsewhere in this chapter.
</P>
<P>(g) A nutrient added to a food is appropriate only when the nutrient:
</P>
<P>(1) Is stable in the food under customary conditions of storage, distribution, and use;
</P>
<P>(2) Is physiologically available from the food;
</P>
<P>(3) Is present at a level at which there is a reasonable assurance that consumption of the food containing the added nutrient will not result in an excessive intake of the nutrient, considering cumulative amounts from other sources in the diet; and
</P>
<P>(4) Is suitable for its intended purpose and is in compliance with applicable provisions of the act and regulations governing the safety of substances in food.
</P>
<P>(h) Any claims or statements in the labeling of food about the addition of a vitamin, mineral, or protein to a food shall be made only if the claim or statement is not false or misleading and otherwise complies with the act and any applicable regulations. The following label claims are acceptable:
</P>
<P>(1) The labeling claim “fully restored with vitamins and minerals” or “fully restored with vitamins and minerals to the level of unprocessed ______” (the blank to be filled in with the common or usual name of the food) may be used to describe foods fortified in accordance with the principles established in paragraph (c) of the section.
</P>
<P>(2) The labeling claim, “vitamins and minerals (and “protein” when appropriate) added are in proportion to caloric content” may be used to describe food fortified in accordance with the principles established in paragraph (d) of this section.
</P>
<P>(3) When labeling claims are permitted, the term “enriched,” “fortified,” “added,” or similar terms may be used interchangeably to indicate the addition of one or more vitamins or minerals or protein to a food, unless an applicable Federal regulation requires the use of specific words or statements.
</P>
<P>(i) It is inappropriate to make any claim or statement on a label or in labeling, other than in a listing of the nutrient ingredients as part of the ingredient statement, that any vitamin, mineral, or protein has been added to a food to which nutrients have been added pursuant to paragraph (e) of this section.
</P>
<CITA TYPE="N">[45 FR 6323, Jan. 25, 1980, as amended at 58 FR 2228, Jan. 6, 1993] 


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.4.3" TYPE="SUBPART">
<HEAD>Subpart C—Specific Nutritional Quality Guidelines</HEAD>


<DIV8 N="§ 104.47" NODE="21:2.0.1.1.4.3.1.1" TYPE="SECTION">
<HEAD>§ 104.47   Frozen “heat and serve” dinner.</HEAD>
<P>(a) A product, for which a common or usual name is established in § 102.26 of this chapter, in order to be eligible to bear the guideline statement set forth at § 104.5(b), shall contain at least the following three components:
</P>
<P>(1) One or more sources of protein derived from meat, poultry, fish, cheese, or eggs.
</P>
<P>(2) One or more vegetables or vegetable mixtures other than potatoes, rice, or cereal-based product.
</P>
<P>(3) Potatoes, rice, or cereal-based product (other than bread or rolls) or another vegetable or vegetable mixture.
</P>
<P>(b) The three or more components named in paragraph (a) of this section, including their sauces, gravies, breading, etc.:
</P>
<P>(1) Shall contribute not less than the minimum levels of nutrients prescribed in paragraph (d) of this section.
</P>
<P>(2) Shall be selected so that one or more of the listed protein sources of paragraph (a)(1) of this section, excluding their sauces, gravies, breading, etc., shall provide not less than 70 percent of the total protein supplied by the components named in paragraph (a) of this section.
</P>
<P>(c) If it is necessary to add any nutrient(s) in order to meet the minimum nutrient levels prescribed in paragraph (d) of this section, the addition of each such nutrient may not result in a total nutrient level exceeding 150 percent of the minimum level prescribed. Nutrients used for such addition shall be biologically available in the final product.
</P>
<P>(d) Minimum levels of nutrients for a frozen “heat and serve” dinner are as follows:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Nutrient
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Minimum levels for frozen “heat and serve” dinner—
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">For each 100 Calories (keal) of the total components specified in par. (a)
</TH><TH class="gpotbl_colhed" scope="col">For the total components specified in par. (a)
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein, grams</TD><TD align="right" class="gpotbl_cell">4.60</TD><TD align="right" class="gpotbl_cell">16.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin A, IU</TD><TD align="right" class="gpotbl_cell">150.00</TD><TD align="right" class="gpotbl_cell">520.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine, mg</TD><TD align="right" class="gpotbl_cell">.05</TD><TD align="right" class="gpotbl_cell">.2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin, mg</TD><TD align="right" class="gpotbl_cell">.06</TD><TD align="right" class="gpotbl_cell">.2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin, mg</TD><TD align="right" class="gpotbl_cell">.99</TD><TD align="right" class="gpotbl_cell">3.4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pantothenic acid, mg</TD><TD align="right" class="gpotbl_cell">.32</TD><TD align="right" class="gpotbl_cell">1.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin, B<E T="52">6</E>, mg</TD><TD align="right" class="gpotbl_cell">.15</TD><TD align="right" class="gpotbl_cell">.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin, B<E T="52">1</E></TD><TD align="right" class="gpotbl_cell">.33</TD><TD align="right" class="gpotbl_cell">1.1
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron, mg</TD><TD align="right" class="gpotbl_cell">.62</TD><TD align="right" class="gpotbl_cell">2.2</TD></TR></TABLE></DIV></DIV>
<P>(1) A frozen “heat and serve” dinner prepared from conventional food ingredients listed in paragraph (a) of this section will also contain folic acid, magnesium, iodine, calcium, and zinc. Minimum levels for these nutrients cannot be established at the present time but may be specified as additional data are obtained.
</P>
<P>(2) The minimum levels for pantothenic acid, vitamin B-6, and vitamin B-12 are tentative. Final levels will be established when sufficient data are available. Until final levels are established, a product containing less than the tentative levels will not be deemed to be misbranded when labeled in accordance with § 104.5(b).
</P>
<P>(3) When technologically practicable, iodized salt shall be used or iodine shall be present at a level equivalent to that which would be present if iodized salt were used in the manufacture of the product.
</P>
<P>(4) When technologically practicable, product components and ingredients shall be selected to obtain the desirable calcium to phosphorous ratio of 1:1. Technological addition of phosphates shall be minimized and shall not exceed the amount necessary for the intended effect.
</P>
<P>(e) If the product includes servings of food which are not prescribed by paragraph (a) of this section (e.g., soup, bread or rolls, beverage, or dessert), their contribution shall not be considered in determining compliance with the nutrient levels established in paragraph (d) of this section but shall be included in any nutrition labeling.
</P>
<P>(f) For the purposes of labeling, an “average serving” shall be one entire frozen “heat and serve” dinner.
</P>
<CITA TYPE="N">[42 FR 14327, Mar. 5, 1977]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="105" NODE="21:2.0.1.1.5" TYPE="PART">
<HEAD>PART 105—FOODS FOR SPECIAL DIETARY USE
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 350, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14328, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.5.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 105.3" NODE="21:2.0.1.1.5.1.1.1" TYPE="SECTION">
<HEAD>§ 105.3   Definitions and interpretations.</HEAD>
<P>The definitions and interpretations of terms contained in section 201 of the Federal Food, Drug, and Cosmetic Act (hereafter “the act”) shall be applicable with the following additions:
</P>
<P>(a)(1) The term <I>special dietary uses,</I> as applied to food for man, means particular (as distinguished from general) uses of food, as follows:
</P>
<P>(i) Uses for supplying particular dietary needs which exist by reason of a physical, physiological, pathological or other condition, including but not limited to the conditions of diseases, convalescence, pregnancy, lactation, allergic hypersensitivity to food, underweight, and overweight;
</P>
<P>(ii) Uses for supplying particular dietary needs which exist by reason of age, including but not limited to the ages of infancy and childhood;
</P>
<P>(iii) Uses for supplementing or fortifying the ordinary or usual diet with any vitamin, mineral, or other dietary property. Any such particular use of a food is a special dietary use, regardless of whether such food also purports to be or is represented for general use.
</P>
<P>(2) The use of an artificial sweetener in a food, except when specifically and solely used for achieving a physical characteristic in the food which cannot be achieved with sugar or other nutritive sweetener, shall be considered a use for regulation of the intake of calories and available carbohydrate, or for use in the diets of diabetics and is therefore a special dietary use.
</P>
<P>(b)-(d) [Reserved]
</P>
<P>(e) For the purposes of the regulations in this part, the terms <I>infant, child,</I> and <I>adult</I> mean persons not more than 12 months old, more than 12 months but less than 12 years old, and 12 years or more old, respectively.
</P>
<CITA TYPE="N">[42 FR 14328, Mar. 15, 1977, as amended at 44 FR 16006, Mar. 16, 1979; 44 FR 49665, Aug. 24, 1979]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.5.2" TYPE="SUBPART">
<HEAD>Subpart B—Label Statements</HEAD>


<DIV8 N="§ 105.62" NODE="21:2.0.1.1.5.2.1.1" TYPE="SECTION">
<HEAD>§ 105.62   Hypoallergenic foods.</HEAD>
<P>If a food purports to be or is represented for special dietary use by reason of the decrease or absence of any allergenic property or by reason of being offered as food suitable as a substitute for another food having an allergenic property, the label shall bear:
</P>
<P>(a) The common or usual name and the quantity or proportion of each ingredient (including spices, flavoring, and coloring) in case the food is fabricated from two or more ingredients.
</P>
<P>(b) A qualification of the name of the food, or the name of each ingredient thereof in case the food is fabricated from two or more ingredients, to reveal clearly the specific plant or animal that is the source of such food or of such ingredient, if such food or such ingredient consists in whole or in part of plant or animal matter and such name does not reveal clearly the specific plant or animal that is such a source. 
</P>
<P>(c) An informative statement of the nature and effect of any treatment or processing of the food or any ingredient thereof, if the changed allergenic property results from such treatment or processing.


</P>
</DIV8>


<DIV8 N="§ 105.65" NODE="21:2.0.1.1.5.2.1.2" TYPE="SECTION">
<HEAD>§ 105.65   Infant foods.</HEAD>
<P>(a) If a food (other than a dietary supplement of vitamins and/or minerals alone) purports to be or is represented for special dietary use for infants, the label shall bear, if such food is fabricated from two or more ingredients, the common or usual name of each ingredient, including spices, flavoring, and coloring.
</P>
<P>(b) If such food, or any ingredient thereof, consists in whole or in part of plant or animal matter and the name of such food or ingredient does not clearly reveal the specific plant or animal which is its source, such name shall be so qualified as to reveal clearly the specific plant or animal that is such source.
</P>
<CITA TYPE="N">[42 FR 14328, Mar. 15, 1977, as amended at 47 FR 947, Jan. 8, 1982; 49 FR 10090, Mar. 19, 1984; 50 FR 1840, Jan. 14, 1985]


</CITA>
</DIV8>


<DIV8 N="§ 105.66" NODE="21:2.0.1.1.5.2.1.3" TYPE="SECTION">
<HEAD>§ 105.66   Label statements relating to usefulness in reducing or maintaining body weight.</HEAD>
<P>(a) <I>General requirements.</I> Any food that purports to be or is represented for special dietary use because of usefulness in reducing or maintaining body weight shall bear:
</P>
<P>(1) Nutrition labeling in conformity with § 101.9, or, where applicable, § 101.36 of this chapter, unless exempt under that section; and
</P>
<P>(2) A conspicuous statement of the basis upon which the food claims to be of special dietary usefulness.
</P>
<P>(b) <I>Nonnutritive ingredients.</I> (1) Any food subject to paragraph (a) of this section that achieves its special dietary usefulness by use of a nonnutritive ingredient (i.e., one not utilized in normal metabolism) shall bear on its label a statement that it contains a nonnutritive ingredient and the percentage by weight of the nonnutritive ingredient.
</P>
<P>(2) A special dietary food may contain a nonnutritive sweetener or other ingredient only if the ingredient is safe for use in the food under the applicable law and regulations of this chapter. Any food that achieves its special dietary usefulness in reducing or maintaining body weight through the use of a nonnutritive sweetener shall bear on its label the statement required by paragraph (b)(1) of this section, but need not state the percentage by weight of the nonnutritive sweetener. If a nutritive sweetener(s) as well as nonnutritive sweetener(s) is added, the statement shall indicate the presence of both types of sweetener, e.g., “Sweetened with nutritive sweetener(s) and nonnutritive sweetener(s).”
</P>
<P>(c) <I>“Low calorie” foods.</I> A food purporting to be “low calorie” must comply with the criteria set forth for such foods in § 101.60(b)(2) and (b)(3) of this chapter.
</P>
<P>(d) <I>“Reduced calorie” foods and other comparative calorie claims.</I> A food purporting to be “reduced calorie” or otherwise containing fewer calories than a reference food must comply with the criteria set forth for such food in § 101.60(b)(4) and (b)(5) of this chapter.
</P>
<P>(e) <I>Label terms suggesting usefulness as low calorie or reduced calorie foods.</I> (1) Except as provided in paragraphs (e)(2) and (e)(3) of this section, and in § 101.13(q)(2) of this chapter for soft drinks, a food may be labeled with terms such as “diet,” “dietetic,” “artificially sweetened,” or “sweetened with nonnutritive sweetener” only if the claim is not false and misleading, and the food is labeled “low calorie” or “reduced calorie” or bears another comparative calorie claim in compliance with part 101 of this chapter and this section.
</P>
<P>(2) Paragraph (e)(1) of this section shall not apply to any use of such terms that is specifically authorized by regulation governing a particular food, or, unless otherwise restricted by regulation, to any use of the term “diet” that clearly shows that the food is offered solely for a dietary use other than regulating body weight, e.g., “for low-sodium diets.”
</P>
<P>(3) Paragraph (e)(1) of this section shall not apply to any use of such terms on a formulated meal replacement or other food that is represented to be of special dietary use as a whole meal, pending the issuance of a regulation governing the use of such terms on foods.
</P>
<P>(f) <I>“Sugar free,” and “no added sugar.”</I> Criteria for the use of the terms “sugar free” and “no added sugar” are provided for in § 101.60(c) of this chapter.
</P>
<CITA TYPE="N">[58 FR 2430, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.5.3" TYPE="SUBPART">
<HEAD>Subpart C [Reserved]</HEAD>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.5.4" TYPE="SUBPART">
<HEAD>Subpart D—Standards of Identity [Reserved]</HEAD>

</DIV6>

</DIV5>


<DIV5 N="106" NODE="21:2.0.1.1.6" TYPE="PART">
<HEAD>PART 106—INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 350a, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>79 FR 8059, Feb. 10, 2014, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 106 appear at 81 FR 49895, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.6.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 106.1" NODE="21:2.0.1.1.6.1.1.1" TYPE="SECTION">
<HEAD>§ 106.1   Status and applicability of the regulations in part 106.</HEAD>
<P>(a) The criteria set forth in subparts B, C, and D of this part prescribe the steps that manufacturers shall take under section 412(b)(2) and (b)(3) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(b)(2) and (b)(3)) in processing infant formula. If the processing of the formula does not comply with any regulation in subparts B, C, or D of this part, the formula will be deemed to be adulterated under section 412(a)(3) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The criteria set forth in subpart E of this part prescribe the requirements for quality factors that infant formula shall meet under section 412(b)(1) of the Federal Food, Drug, and Cosmetic Act. If the formula fails to comply with any regulation in subpart E of this part, it will be deemed to be adulterated under section 412(a)(2) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) The criteria set forth in subpart F of this part prescribe records requirements for quality factors under section 412(b)(1) of the Federal Food, Drug, and Cosmetic Act and for good manufacturing practices and quality control procedures, including distribution and audit records, under section 412(b)(2). If an infant formula manufacturer fails to comply with the quality factor record requirements in subpart F of this part with respect to an infant formula, the formula will be deemed to be adulterated under section 412(a)(2) of the Federal Food, Drug, and Cosmetic Act. If an infant formula manufacturer fails to comply with the good manufacturing practices or quality control procedures record requirements in subpart F of this part with respect to an infant formula, the infant formula will be deemed to be adulterated under section 412(a)(3) of the Federal Food, Drug, and Cosmetic Act. The criteria set forth in subpart F of this part also implement record retention requirements under section 412(b)(4) of the Federal Food, Drug, and Cosmetic Act. Failure to comply with any regulation in subpart F of this part is a violation of section 301(e) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 331(e)).
</P>
<P>(d) The criteria set forth in subpart G of this part describe, in part, certain good manufacturing practices, quality control procedures, and quality factor records requirements under section 412(b)(1) and (b)(2) of the Federal Food, Drug and Cosmetic Act. If an infant formula manufacturer fails to comply with such records requirements with respect to an infant formula, the infant formula will be deemed to be adulterated under section 412(a)(2) or (a)(3) of the Federal Food, Drug, and Cosmetic Act, as applicable. The criteria set forth in subpart G of this part also describe the circumstances in which an infant formula manufacturer is required to register with, submit to, or notify the Food and Drug Administration, and the content of a registration, submission, or notification, under section 412(c), (d), and (e) of the Federal Food, Drug, and Cosmetic Act. Failure to comply with any regulation in subpart G of this part is a violation of section 301(s) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>


<DIV8 N="§ 106.3" NODE="21:2.0.1.1.6.1.1.2" TYPE="SECTION">
<HEAD>§ 106.3   Definitions.</HEAD>
<P>The definitions in this section and the definitions contained in section 201 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321) shall apply to infant formula requirements in 21 CFR parts 106 and 107 of this chapter.
</P>
<P><I>Eligible infant formula</I> means an infant formula that could be lawfully distributed in the United States on December 8, 2014.
</P>
<P><I>Final product stage</I> means the point in the manufacturing process, before distribution of an infant formula, at which the infant formula is homogeneous and is not subject to further degradation due to processing.
</P>
<P><I>Indicator nutrient</I> means a nutrient whose concentration is measured during the manufacture of an infant formula to confirm complete addition and uniform distribution of a premix or other substance of which the indicator nutrient is a part.
</P>
<P><I>Infant</I> means a person not more than 12 months of age.
</P>
<P><I>Infant formula</I> means a food which purports to be or is represented for special dietary use solely as a food for infants by reason of its simulation of human milk or its suitability as a complete or partial substitute for human milk.
</P>
<P><I>In-process production aggregate</I> means a combination of ingredients at any point in the manufacturing process before packaging.
</P>
<P><I>Major change</I> in an infant formula means any new formulation, or any change of ingredients or processes where experience or theory would predict a possible significant adverse impact on levels of nutrients or bioavailability of nutrients, or any change that causes an infant formula to differ fundamentally in processing or in composition from any previous formulation produced by the manufacturer. Examples of infant formulas deemed to differ fundamentally in processing or in composition include:
</P>
<P>(1) Any infant formula produced by a manufacturer who is entering the U.S. market;
</P>
<P>(2) Any infant formula powder processed and distributed by a manufacturer who previously only produced liquids (or vice versa);
</P>
<P>(3) Any infant formula having a significant revision, addition, or substitution of a macronutrient (i.e., protein, fat, or carbohydrate), with which the manufacturer has not had previous experience;
</P>
<P>(4) Any infant formula manufactured on a new processing line or in a new plant;
</P>
<P>(5) Any infant formula manufactured containing a new constituent not listed in section 412(i) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(i)), such as taurine or L-carnitine;
</P>
<P>(6) Any infant formula processed by a manufacturer on new equipment that utilizes a new technology or principle (e.g., from terminal sterilization to aseptic processing); or
</P>
<P>(7) An infant formula for which there has been a fundamental change in the type of packaging used (e.g., changing from metal cans to plastic pouches).
</P>
<P><I>Manufacturer</I> means a person who prepares, reconstitutes, or otherwise changes the physical or chemical characteristics of an infant formula or packages or labels the product in a container for distribution. The term “manufacturer” does not include a person who prepares, reconstitutes, or mixes infant formula exclusively for an infant under his/her direct care or the direct care of the institution employing such person.
</P>
<P><I>Microorganisms</I> means yeasts, molds, bacteria, and viruses and includes, but is not limited to, species having public health significance.
</P>
<P><I>New infant formula</I> means:
</P>
<P>(1) An infant formula manufactured by a person that has not previously manufactured an infant formula, and
</P>
<P>(2) An infant formula manufactured by a person that has previously manufactured infant formula and in which there is a major change in processing or formulation from a current or any previous formulation produced by such manufacturer, or which has not previously been the subject of a submission under section 412(c) of the Federal Food, Drug, and Cosmetic Act for the U.S. market.
</P>
<P><I>Nutrient</I> means any vitamin, mineral, or other substance or ingredient that is required in accordance with the “Nutrients” table set out in section 412(i)(1) of the Federal Food, Drug, and Cosmetic Act or by regulations issued under section 412(i)(2) or that is identified as essential for infants by the Food and Nutrition Board of the Institute of Medicine through its development of a Dietary Reference Intake, or that has been identified as essential for infants by the Food and Drug Administration through a <E T="04">Federal Register</E> publication.
</P>
<P><I>Nutrient premix</I> means a combination of ingredients containing two or more nutrients received from a supplier or prepared by an infant formula manufacturer.
</P>
<P><I>Production aggregate</I> means a quantity of product, or, in the case of an infant formula produced by continuous process, a specific identified amount produced in a unit of time, that is intended to have uniform composition, character, and quality, within specified limits, and is produced according to a master manufacturing order.
</P>
<P><I>Production unit</I> means a specific quantity of an infant formula produced during a single cycle of manufacture that has uniform composition, character, and quality, within specified limits.
</P>
<P><I>Production unit number or production aggregate number</I> means any distinctive combination of letters, numbers, symbols, or any combination of them, from which the complete history of the manufacture, processing, packing, holding, and distribution of a production aggregate or a production unit of infant formula can be determined.
</P>
<P><I>Quality factors</I> means those factors necessary to demonstrate the safety of the infant formula and the bioavailability of its nutrients, as prepared for market and when fed as the sole source of nutrition, to ensure the healthy growth of infants.
</P>
<P><I>Representative sample</I> means a sample that consists of a number of units that are drawn based on rational criteria, such as random sampling, and intended to ensure that the sample accurately portrays the material being sampled.
</P>
<P><I>Shall</I> is used to state mandatory requirements.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33070, June 10, 2014]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.6.2" TYPE="SUBPART">
<HEAD>Subpart B—Current Good Manufacturing Practice</HEAD>


<DIV8 N="§ 106.5" NODE="21:2.0.1.1.6.2.1.1" TYPE="SECTION">
<HEAD>§ 106.5   Current good manufacturing practice.</HEAD>
<P>(a) The regulations set forth in this subpart define the minimum current good manufacturing practices that are to be used in, and the facilities or controls that are to be used for, the manufacture, processing, packing, or holding of an infant formula. Compliance with these provisions is necessary to ensure that such infant formula provides the nutrients required under § 107.100 of this chapter and is manufactured in a manner designed to prevent its adulteration. A liquid infant formula that is a thermally processed low-acid food packaged in a hermetically sealed container is also subject to the regulations in part 113 of this chapter, and an infant formula that is an acidified food, as defined in § 114.3(b) of this chapter, is also subject to the regulations in part 114 of this chapter.
</P>
<P>(b) The failure to comply with any regulation in this subpart in the manufacture, processing, packing, or holding of an infant formula shall render such infant formula adulterated under section 412(a)(3) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(a)(3)); the failure to comply with any regulation in part 113 of this chapter in the manufacture, processing, packing, or holding of a liquid infant formula shall render such infant formula adulterated under section 412(a)(3); and the failure to comply with any regulation in part 114 of this chapter in the manufacture, processing, packing, or holding of an infant formula that is an acidified food shall render such infant formula adulterated under section 412(a)(3).


</P>
</DIV8>


<DIV8 N="§ 106.6" NODE="21:2.0.1.1.6.2.1.2" TYPE="SECTION">
<HEAD>§ 106.6   Production and in-process control system.</HEAD>
<P>(a) A manufacturer shall conform to the requirements of this subpart by implementing a system of production and in-process controls. This production and in-process control system shall cover all stages of processing, from the receipt and acceptance of the raw materials, ingredients, and components through the storage and distribution of the finished product and shall be designed to ensure that all the requirements of this subpart are met.
</P>
<P>(b) The production and in-process control system shall be set out in a written plan or set of procedures that is designed to ensure that an infant formula is manufactured in a manner that will prevent adulteration of the infant formula.
</P>
<P>(c) At any point, step, or stage in the production process where control is necessary to prevent adulteration, a manufacturer shall:
</P>
<P>(1) Establish specifications to be met;
</P>
<P>(2) Monitor the production and in-process control point, step, or stage;
</P>
<P>(3) Establish a corrective action plan for use when a specification established in accordance with paragraph (c)(1) of this section is not met;
</P>
<P>(4) Review the results of the monitoring required by paragraph (c)(2) of this section, and review and evaluate the public health significance of any deviation from specifications that have been established in accordance with paragraph (c)(1) of this section. For any specification established in accordance with paragraph (c)(1) of this section that a manufacturer fails to meet, an individual qualified by education, training, or experience shall conduct a documented review and shall make a material disposition decision to reject the affected article, to reprocess or otherwise recondition the affected article, or to approve and release the article for use or distribution; and
</P>
<P>(5) Establish recordkeeping procedures, in accordance with § 106.100(e)(3), that ensure that compliance with the requirements of this section is documented.
</P>
<P>(d) Any article that fails to meet a specification established in accordance with paragraph (c)(1) of this section shall be controlled under a quarantine system designed to prevent its use pending the completion of a documented review and material disposition decision.


</P>
</DIV8>


<DIV8 N="§ 106.10" NODE="21:2.0.1.1.6.2.1.3" TYPE="SECTION">
<HEAD>§ 106.10   Controls to prevent adulteration by workers.</HEAD>
<P>(a) A manufacturer shall employ sufficient personnel, qualified by education, training, or experience, to perform all operations, including all required recordkeeping, in the manufacture, processing, packing, and holding of each infant formula and to supervise such operations to ensure that the operations are correctly and fully performed.
</P>
<P>(b) Personnel working directly with infant formula, infant formula raw materials, infant formula packaging, or infant formula equipment or utensil contact surfaces shall practice good personal hygiene to protect the infant formula against contamination. Good personal hygiene includes:
</P>
<P>(1) Wearing clean outer garments and, as necessary, protective apparel such as head, face, hand, and arm coverings; and
</P>
<P>(2) Washing hands thoroughly in a hand washing facility with soap and running water at a suitable temperature before starting work, after each absence from the work station, and at any other time when the hands may become soiled or contaminated.
</P>
<P>(c) Any person who reports that he or she has, or appears by medical examination or supervisory observation to have, an illness, open lesion (including boils, sores, or infected wounds), or any other source of microbial contamination that creates a reasonable possibility that the safety of an infant formula may be adversely affected, shall be excluded from direct contact with ingredients, containers, closures, in-process materials, equipment, utensils, and infant formula product until the condition is corrected or determined by competent medical personnel not to jeopardize the safety of the infant formula.


</P>
</DIV8>


<DIV8 N="§ 106.20" NODE="21:2.0.1.1.6.2.1.4" TYPE="SECTION">
<HEAD>§ 106.20   Controls to prevent adulteration caused by facilities.</HEAD>
<P>(a) Buildings used in the manufacture, processing, packing, or holding of infant formula shall be maintained in a clean and sanitary condition and shall have space for the separation of incompatible operations, such as the handling of raw materials, the manufacture of the product, and packaging and labeling operations.
</P>
<P>(b) Separate areas or another system of separation, such as a computerized inventory control, a written card system, or an automated system of segregation, shall be used for holding raw materials, in-process materials, and final infant formula product at the following times:
</P>
<P>(1) Pending release for use in infant formula production or pending release of the final product;
</P>
<P>(2) After rejection for use in, or as, infant formula; and
</P>
<P>(3) After release for use in infant formula production or after release of the final product.
</P>
<P>(c) Lighting shall allow easy identification of raw materials, packaging, labeling, in-process materials, and finished products that have been released for use in infant formula production and shall permit the easy reading of instruments and controls necessary in processing, packaging, and laboratory analysis. Any lighting fixtures directly over or adjacent to exposed raw materials, in-process materials, or bulk (unpackaged) finished product shall be protected to prevent glass from contaminating the product in the event of breakage.
</P>
<P>(d) A manufacturer shall provide adequate ventilation or control equipment to minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate the infant formula; and shall minimize the potential for contamination of raw materials, in-process materials, final product infant formula, packing materials, and infant formula-contact surfaces, through the use of appropriate measures, which may include the use of air filtration.
</P>
<P>(e) All rodenticides, insecticides, fungicides, fumigating agents, and cleaning and sanitizing agents shall be stored and used in a manner that protects against contamination of infant formula.
</P>
<P>(f) Potable water used in the manufacture of infant formula shall meet the standards prescribed in the Environmental Protection Agency's (EPA's) Primary Drinking Water regulations in 40 CFR part 141, except that the water used in infant formula manufacturing shall not be fluoridated or shall be defluoridated to a level as low as possible prior to use.
</P>
<P>(1) The water shall be supplied under continuous positive pressure in a plumbing system that is free of defects that could contaminate an infant formula.
</P>
<P>(2) A manufacturer shall test representative samples of the potable water drawn at a point in the system at which the water is in the same condition that it will be when it is used in infant formula manufacturing.
</P>
<P>(3) A manufacturer shall conduct the tests required by paragraph (f)(2) of this section with sufficient frequency to ensure that the water meets the EPA's Primary Drinking Water Regulations but shall not conduct these tests less frequently than annually for chemical contaminants, every 4 years for radiological contaminants, and weekly for bacteriological contaminants.
</P>
<P>(4) A manufacturer shall make and retain records, in accordance with § 106.100(f)(1), of the frequency and results of testing of the water used in the production of infant formula.
</P>
<P>(g) There shall be no backflow from, or cross-connection between, piping systems that discharge waste water or sewage and piping systems that carry water for infant formula manufacturing.
</P>
<P>(h) Only culinary steam shall be used at all direct infant formula product contact points. Culinary steam shall be in compliance with the 3-A Sanitary Standards, No. 60903, which is incorporated by reference at § 106.160. Boiler water additives in the steam shall be used in accordance with § 173.310 of this chapter.
</P>
<P>(i) Each infant formula manufacturing site shall provide its employees with readily accessible toilet facilities and hand washing facilities that include hot and cold water, soap or detergent, single-service towels or air dryers in toilet facilities. These facilities shall be maintained in good repair and in a sanitary condition at all times. These facilities shall provide for proper disposal of the sewage. Doors to the toilet facility shall not open into areas where infant formula, ingredients, containers, or closures are processed, handled, or stored, except where alternate means have been taken to protect against contamination.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33070, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.30" NODE="21:2.0.1.1.6.2.1.5" TYPE="SECTION">
<HEAD>§ 106.30   Controls to prevent adulteration caused by equipment or utensils.</HEAD>
<P>(a) A manufacturer shall ensure that equipment and utensils used in the manufacture, processing, packing, or holding of an infant formula are of appropriate design and are installed to facilitate their intended function and their cleaning and maintenance.
</P>
<P>(b) A manufacturer shall ensure that equipment and utensils used in the manufacture, processing, packing, or holding of an infant formula are constructed so that surfaces that contact ingredients, in-process materials, or infant formula are made of nontoxic materials and are not reactive or absorptive. A manufacturer shall ensure that such equipment and utensils are designed to be easily cleanable and to withstand the environment of their intended use and that all surfaces that contact ingredients, in-process materials, or infant formula are cleaned and sanitized, as necessary, and are maintained to protect infant formula from being contaminated by any source. All sanitizing agents used on such equipment and utensils that are regulated as pesticide chemicals under 21 U.S.C. 346a(a) shall comply with the Environmental Protection Agency's regulations established under such section, and all other such sanitizers shall comply with all applicable Food and Drug Administration laws and regulations.
</P>
<P>(c) A manufacturer shall ensure that any substance, such as a lubricant or a coolant, that is required for operation of infant formula manufacturing equipment and which would render the infant formula adulterated if such substance were to come in contact with the formula, does not come in contact with formula ingredients, containers, closures, in-process materials, or with infant formula product during the manufacture of an infant formula.
</P>
<P>(d) A manufacturer shall ensure that each instrument used for measuring, regulating, or controlling mixing time and speed, temperature, pressure, moisture, water activity, or other parameter at any point, step, or stage where control is necessary to prevent adulteration of an infant formula during processing is accurate, easily read, properly maintained, and present in sufficient number for its intended use.
</P>
<P>(1) The instruments and controls shall be calibrated against a known reference standard at the time of or before first use and thereafter at routine intervals, as specified in writing by the manufacturer of the instrument or control, or as otherwise deemed necessary to ensure the accuracy of the instrument or control. The known reference standard shall be certified for accuracy at the intervals specified in writing by the manufacturer of the instrument or control, or at routine intervals otherwise deemed necessary to ensure the accuracy of the instrument or control. A manufacturer shall make and retain records of the calibration activities in accordance with § 106.100(f)(2).
</P>
<P>(2) Instruments and controls that cannot be adjusted to agree with the reference standard shall be repaired or replaced.
</P>
<P>(3) If calibration of an instrument shows a failure to meet a specification for a point where control is deemed necessary to prevent adulteration of infant formula product, a written evaluation of all affected product, and of any actions that need to be taken with respect to that product, shall be made, in accordance with § 106.100(f)(2).
</P>
<P>(e) The following provisions apply to thermal processing and cold storage of infant formulas:
</P>
<P>(1) Equipment and procedures for thermal processing of infant formula packaged in hermetically sealed containers shall conform to the requirements in 21 CFR parts 108 and 113.
</P>
<P>(2)(i) Except as provided in paragraph (e)(2)(ii) of this section, a manufacturer shall maintain all areas of cold storage at a temperature of 40 °F (4.4 °C) or below.
</P>
<P>(ii) A manufacturer may maintain a cold storage area for an in-process infant formula or for a final infant formula at a temperature not to exceed 45 °F (7.2 °C) for a defined period of time provided that the manufacturer has scientific data and other information to demonstrate that the time and temperature conditions of such storage are sufficient to ensure that there is no significant growth of microorganisms of public health significance during the period of storage of the in-process or final infant formula product.
</P>
<P>(3)(i) Cold storage compartments and thermal processing equipment shall be equipped with easily readable, accurate temperature-indicating devices.
</P>
<P>(ii) A manufacturer shall ensure that the temperature of each cold storage compartment is maintained by:
</P>
<P>(A) Monitoring the temperature of the cold storage compartment on a temperature-indicating device and recording this temperature in a record with such frequency as is necessary to ensure that temperature control is maintained;
</P>
<P>(B) Equipping the cold storage compartment with one or more temperature-recording devices that will reflect, on a continuing basis, the true temperature, within the compartment;
</P>
<P>(C) Equipping the cold storage compartment with a high temperature alarm that has been validated to function properly and recording the temperature in a record with such frequency as is necessary to ensure that temperature control is maintained; or
</P>
<P>(D) Equipping the cold storage compartment with a maximum-indicating thermometer that has been validated to function properly and recording this temperature in a record with such frequency as is necessary to ensure that temperature control is maintained.
</P>
<P>(iii) A manufacturer shall, in accordance with § 106.100(f)(3), make and retain records of the temperatures recorded in compliance with § 106.30(e)(3)(ii).
</P>
<P>(4) When a manufacturer uses a temperature-recording device for a cold storage compartment, such device shall not read lower than the reference temperature-indicating device.
</P>
<P>(5) A manufacturer shall monitor the temperature in thermal processing equipment at points where temperature control is necessary to prevent adulteration. Such monitoring shall be at such frequency as is required by regulation or is necessary to ensure that temperature control is maintained.
</P>
<P>(f) A manufacturer shall ensure that equipment and utensils used in the manufacture of infant formula are cleaned, sanitized, and maintained at regular intervals to prevent adulteration of the infant formula.
</P>
<P>(1) An individual qualified by education, training, or experience to conduct such a review shall review all cleaning, sanitizing, and maintenance to ensure that it has been satisfactorily completed.
</P>
<P>(2) A manufacturer shall make and retain records on equipment cleaning, sanitizing, and maintenance, in accordance with § 106.100(f)(4).
</P>
<P>(g) A manufacturer shall ensure that compressed air or other gases that are mechanically introduced into infant formula, that are used to clean any equipment, or that come into contact with any other surface that contacts ingredients, in-process materials, or infant formula product are treated in such a way that their use will not contaminate the infant formula with unlawful or other chemical, physical, or microbiological contaminants. When compressed gases are used at product filling machines to replace air removed from the headspace of containers, a manufacturer shall install, as close as practical to the end of the gas line that feeds gas into the space, a filter capable of retaining particles 0.5 micrometer or smaller.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33071, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.35" NODE="21:2.0.1.1.6.2.1.6" TYPE="SECTION">
<HEAD>§ 106.35   Controls to prevent adulteration due to automatic (mechanical or electronic) equipment.</HEAD>
<P>(a) For the purposes of this section:
</P>
<P>(1) “Hardware” means all automatic equipment, including mechanical and electronic equipment (such as computers), that is used in production or quality control of infant formula.
</P>
<P>(2) “Software” means any programs, procedures, rules, and associated documentation used in the operation of a system.
</P>
<P>(3) “System” means a collection of components (including software and hardware) organized to accomplish a specific function or set of functions in a specified environment.
</P>
<P>(4) “Validation” means establishing documented evidence that provides a high degree of assurance that a system will consistently produce a product meeting its predetermined specifications and quality characteristics. Validation can be accomplished through any suitable means, such as verification studies or modeling.
</P>
<P>(b) All systems shall be designed, installed, tested, and maintained in a manner that will ensure that they are capable of performing their intended function and of producing or analyzing infant formula in accordance with this subpart and subpart C of this part.
</P>
<P>(1) A manufacturer shall ensure, at any point, step, or stage where control is necessary to prevent adulteration of the infant formula, that all hardware is routinely inspected and checked according to written procedures and that hardware that is capable of being calibrated is routinely calibrated according to written procedures.
</P>
<P>(2) A manufacturer shall check and document the accuracy of input into, and output generated by, any system used in the production or quality control of an infant formula to ensure that the infant formula is not adulterated. The degree and frequency of input/output verification shall be based on the complexity and reliability of the system and the level of risk associated with the safe operation of the system.
</P>
<P>(3) A manufacturer shall ensure that each system is validated prior to the release for distribution of any infant formula manufactured using the system.
</P>
<P>(4) A manufacturer shall ensure that any system that is modified is revalidated following the modification and prior to the release for distribution of any infant formula manufactured using the modified system. All modifications to software shall be made by a designated individual and shall be checked by the infant formula manufacturer to ensure that infant formula that is produced or analyzed using the modified software complies with this subpart and with subpart C of this part.
</P>
<P>(c) A manufacturer shall make and retain records, in accordance with § 106.100(f)(5), concerning mechanical or electronic equipment.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33071, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.40" NODE="21:2.0.1.1.6.2.1.7" TYPE="SECTION">
<HEAD>§ 106.40   Controls to prevent adulteration caused by ingredients, containers, and closures.</HEAD>
<P>(a) The only substances that may be used in an infant formula are substances that are safe and suitable for use in infant formula under the applicable food safety provisions of the Federal Food, Drug, and Cosmetic Act; that is, a substance is used in accordance with the Agency's food additive regulations, is generally recognized as safe (GRAS) for such use, or is authorized by a prior sanction.
</P>
<P>(b) Infant formula containers and closures shall not be reactive or absorptive so as to affect the safety of the infant formula. The following substances may be used as packaging material that comes in contact with an infant formula:
</P>
<P>(1) A food additive that is the subject of a regulation issued under section 409(c) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 348(c)) and is used consistent with the conditions of use of that regulation;
</P>
<P>(2) A food contact substance that is the subject of an effective notification under section 409(h) of the Federal Food, Drug, and Cosmetic Act and is used consistent with the conditions of use in that notification;
</P>
<P>(3) A substance that is exempt from regulation as a food additive under § 170.39 of this chapter and its use conforms to the use identified in the exemption letter;
</P>
<P>(4) A substance that is generally recognized as safe for use in or on infant formula or for use in infant formula packaging;
</P>
<P>(5) A substance the use of which is authorized by a prior sanction from the Food and Drug Administration or from the U.S. Department of Agriculture; and
</P>
<P>(6) A substance that is not a food additive within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321(s)) because the substance is not reasonably expected to become a component of food or otherwise affect the characteristics of food.
</P>
<P>(c) Ingredients, containers, and closures used in the manufacture of infant formula shall be identified with a lot number to be used in recording their disposition.
</P>
<P>(d) A manufacturer shall develop written specifications for ingredients, containers, and closures used in manufacturing infant formula and shall develop and follow written procedures to determine whether all ingredients, containers, and closures meet these specifications. When any specification is not met, an individual qualified by education, training, or experience shall conduct a documented review, shall determine whether a failure to meet such a specification could result in an adulterated infant formula, and shall make and document a material disposition decision to reject the ingredient, container, or closure or the affected infant formula; to reprocess or otherwise recondition the ingredient, container, or closure or the affected infant formula; or to approve and release the ingredient, container, or closure or the affected infant formula for use.
</P>
<P>(e) Ingredients, containers, and closures shall be stored in separate areas or separated by a system of segregation, such as a computerized inventory control, a written card system, or an automated system of segregation, clearly designated for materials pending release for use; materials released for use; or materials rejected for use in infant formula production.
</P>
<P>(1) Any lot of an ingredient, a container, or a closure that does not meet the manufacturer's specifications shall be quarantined under a system designed to prevent its use in the manufacture of infant formula until an individual qualified by education, training, or experience has conducted a documented review, has determined whether such failure could result in an adulterated infant formula, and has made and documented a material disposition decision to reject the ingredient, container, closure, or the affected infant formula; to reprocess or otherwise recondition the ingredient, container, closure, or the affected infant formula; or to approve and release the ingredient, container, closure, or the affected infant formula for use.
</P>
<P>(2) Any ingredient, container, or closure that has been reprocessed or otherwise reconditioned shall be the subject of a documented review and material disposition decision by an individual qualified by education, training, or experience to determine whether it may be released for use.
</P>
<P>(3) A manufacturer shall not reprocess or otherwise recondition an ingredient, container, or closure rejected because it is contaminated with microorganisms of public health significance or other contaminants, such as heavy metals.
</P>
<P>(f) If an ingredient, container, or closure that complies with a manufacturer's specifications, or that has been released for use following a material review and disposition decision, is subsequently exposed to air, heat, or other conditions that may adversely affect it, or if a manufacturer reasonably believes that an ingredient, container, or closure that complies with a manufacturer's specifications, or that has been released for use following a material review and disposition decision, has been exposed to air, heat, or other conditions that may adversely affect it, the ingredient, container, or closure shall be quarantined under a system designed to prevent its use in the manufacture of infant formula until an individual qualified by education, training, or experience has conducted a documented review and has made and documented a material disposition decision to reject the ingredient, container, or closure; to reprocess or otherwise recondition the ingredient, container, or closure; or to approve and release the ingredient, container, or closure for use.
</P>
<P>(1) Any ingredient, container, or closure that is reprocessed or otherwise reconditioned shall be retested or reexamined and be the subject of a documented review and material disposition decision by an individual qualified by education, training, or experience to determine whether the ingredient, container, or closure should be rejected, further reprocessed or otherwise further reconditioned, or approved and released for use.
</P>
<P>(2) Any rejected ingredient, container, or closure shall be clearly identified as having been rejected for use in infant formula manufacturing or processing operations and shall be controlled under a quarantine system designed to prevent its use in infant formula manufacturing or processing operations.
</P>
<P>(3) Any ingredient, container, or closure that has not been manufactured, packaged, labeled, or held under conditions to prevent adulteration under section 402(a)(1) through (a)(4) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342(a)(1) through (a)(4)) shall not be approved and released for use.
</P>
<P>(g) A manufacturer shall make and retain records, in accordance with § 106.100(f)(6), on the ingredients, containers, and closures used in the manufacture of infant formula.


</P>
</DIV8>


<DIV8 N="§ 106.50" NODE="21:2.0.1.1.6.2.1.8" TYPE="SECTION">
<HEAD>§ 106.50   Controls to prevent adulteration during manufacturing.</HEAD>
<P>(a) A manufacturer shall prepare and follow a written master manufacturing order that establishes controls and procedures for the production of an infant formula.
</P>
<P>(1) The manufacturer shall make and retain records, in accordance with § 106.100(e), that include complete information relating to the production and control of the production aggregate. An individual qualified by education, training, or experience shall conduct an investigation of any deviations from the master manufacturing order and document any corrective action taken.
</P>
<P>(2) Changes made to the master manufacturing order shall be reviewed and approved by a responsible official and include an evaluation of the effect of the change on the nutrient content and the suitability of the formula for infants.
</P>
<P>(b) A manufacturer shall establish controls to ensure that each raw or in-process ingredient required by the master manufacturing order is examined by one person and checked by a second person or system. This checking shall ensure that the correct ingredient is added during the manufacturing process, that the ingredient has been released for use in infant formula, and that the correct weight or measure of the ingredient is added to the production unit.
</P>
<P>(c) A manufacturer shall establish a system of identification for the contents of all compounding and storage containers, processing lines, and major equipment used during the manufacture of a production aggregate of an infant formula. The system shall permit the identification of the processing stage and the unique identification number for the particular production unit or production aggregate of infant formula.
</P>
<P>(d) A manufacturer shall establish controls to ensure that the nutrient levels required by § 107.100 of this chapter are maintained in the formula, and that the formula is not contaminated with microorganisms or other contaminants. Such controls shall include:
</P>
<P>(1) The mixing time; the speed, temperature, and flow rate of product; and other critical parameters necessary to ensure the addition of required ingredients to, and the homogeneity of, the formula;
</P>
<P>(2) The spray-drying process for powdered infant formula, including the filtering of the intake air before heating, to prevent microbial and other contamination;
</P>
<P>(3) The removal of air from the finished product to ensure that nutrient deterioration does not occur;
</P>
<P>(4) Ensuring that each container of finished product is properly sealed. Such controls shall involve use of established procedures, specifications, and intervals of examination that are designed by qualified individuals and are sufficient to:
</P>
<P>(i) Detect visible closure or seal defects, and
</P>
<P>(ii) Determine closure strength through destructive testing. A manufacturer of a liquid infant formula that is a thermally processed low-acid food packaged in a hermetically sealed container shall perform such closure integrity testing in accordance with § 113.60(a) of this chapter.
</P>
<P>(e) A manufacturer shall establish controls that ensure that the equipment used at points where control is deemed necessary to prevent adulteration is monitored, so that personnel will be alerted to malfunctions.
</P>
<P>(f) A manufacturer shall establish controls for in-process material as follows:
</P>
<P>(1) For any specification established in accordance with § 106.6(c)(1) that a manufacturer fails to meet for in-process material, an individual qualified by education, training, or experience shall conduct a documented review and shall make a material disposition decision to reject the affected in-process material, to reprocess or otherwise recondition the affected in-process material, or to approve and release the affected in-process material for use or distribution;
</P>
<P>(2) Pending a documented review and material disposition decision, any in-process material that fails to meet any specification established in accordance with § 106.6(c)(1) shall be clearly identified as such and shall be controlled under a quarantine system designed to prevent its use in manufacturing or processing operations until completion of the documented review and material disposition decision;
</P>
<P>(3) Any in-process material that has been reprocessed or otherwise reconditioned shall be the subject of a documented review and material disposition decision by an individual qualified by education, training, or experience to determine whether it may be released for use; and
</P>
<P>(4) Any rejected in-process material shall be clearly identified as having been rejected for use in infant formula and shall be controlled under a quarantine system designed to prevent its use in infant formula manufacturing or processing operations.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33071, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.55" NODE="21:2.0.1.1.6.2.1.9" TYPE="SECTION">
<HEAD>§ 106.55   Controls to prevent adulteration from microorganisms.</HEAD>
<P>(a) A manufacturer of infant formula shall establish a system of process controls covering all stages of processing that is designed to ensure that infant formula does not become adulterated due to the presence of microorganisms in the formula or in the processing environment.
</P>
<P>(b) A manufacturer of liquid infant formula shall comply, as appropriate, with the procedures specified in part 113 of this chapter for thermally processed low-acid foods packaged in hermetically sealed containers and part 114 of this chapter for acidified foods.
</P>
<P>(c) A manufacturer of powdered infant formula shall test representative samples of each production aggregate of powdered infant formula at the final product stage, before distribution, to ensure that each production aggregate meets the microbiological quality standards in the table in paragraph (e) of this section.
</P>
<P>(d) A manufacturer shall make and retain records, in accordance with § 106.100(e)(5)(ii) and (f)(7), on the testing of infant formulas for microorganisms.
</P>
<P>(e) A powdered infant formula that contains any microorganism that exceeds the M value listed for that microorganism in the table in paragraph (e) of this section shall be deemed adulterated under sections 402(a)(1), 402(a)(4), and 412(a)(3) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(a)(3)). The Food and Drug Administration will determine compliance with the M values listed below using the latest edition of the <I>Bacteriological Analytical Manual</I> (BAM) (<I>http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm</I>) (accessed April 8, 2013).
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Microorganism
</TH><TH class="gpotbl_colhed" scope="col">n 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col">Sample size
</TH><TH class="gpotbl_colhed" scope="col">M value
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Cronobacter</E> spp.</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="left" class="gpotbl_cell">10 g (grams)</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 0.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"><E T="03">Salmonella</E> spp.</TD><TD align="right" class="gpotbl_cell">60</TD><TD align="left" class="gpotbl_cell">25 g</TD><TD align="right" class="gpotbl_cell">
<sup>2</sup> 0.
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> Number of samples.
</P><P class="gpotbl_note">
<sup>2</sup> None detected.</P></DIV></DIV>
</DIV8>


<DIV8 N="§ 106.60" NODE="21:2.0.1.1.6.2.1.10" TYPE="SECTION">
<HEAD>§ 106.60   Controls to prevent adulteration during packaging and labeling of infant formula.</HEAD>
<P>(a) A manufacturer shall examine packaged and labeled infant formula during finishing operations to ensure that all containers and packages in the production aggregate have the correct label, the correct use-by date, and the correct code established under § 106.80.
</P>
<P>(b) Labels shall be designed, printed, and applied so that the labels remain legible and attached during the conditions of processing, storage, handling, distribution, and use.
</P>
<P>(c) Packaging used to hold multiple containers of an infant formula product shall be labeled as follows:
</P>
<P>(1) Where all containers are the same infant formula product and all bear the same code established under § 106.80, the packaging label shall include the product name, the name of the manufacturer, distributor, or shipper, and the code established under § 106.80.
</P>
<P>(2) Where the containers are not the same infant formula product or do not all bear the same code established under § 106.80, the packaging label shall:
</P>
<P>(i) Include the product name of each product, the name of the manufacturer, distributor, or shipper of each product, the code established under § 106.80 for each product, and a “use by” date that is no later than the “use by” date of the container exhibiting the closest “use by” date applied to satisfy the requirement of § 107.20(c) of this chapter; or
</P>
<P>(ii) Include a unique identification number assigned by the packager, provided that the distributor of the package maintains a record linked to such unique number that identifies the product name of each product, the name of the manufacturer, distributor, or shipper of each product, the code established under § 106.80 for each product, and the “use by” date for each product applied to satisfy the requirement of § 107.20(c) of this chapter.


</P>
</DIV8>


<DIV8 N="§ 106.70" NODE="21:2.0.1.1.6.2.1.11" TYPE="SECTION">
<HEAD>§ 106.70   Controls on the release of finished infant formula.</HEAD>
<P>(a) A manufacturer shall control under a quarantine system designed to prevent use or distribution of each production aggregate of infant formula until it determines that the production aggregate meets all of the manufacturer's specifications, including those adopted to meet the standards of § 106.55 on microbiological contamination and of § 106.91(a) on quality control procedures, or until the documented review of the failure to meet any of the manufacturer's specifications finds that the failure does not result in, or could not lead to, adulteration of the product.
</P>
<P>(b) Any production aggregate of infant formula that fails to meet any of the manufacturer's specifications shall be quarantined under a system designed to prevent its use in the manufacture of infant formula or its distribution until an individual qualified by education, training, or experience has conducted a documented review and has made and documented a material disposition decision to reject the infant formula; to reprocess or otherwise recondition the infant formula; or to approve and release the infant formula. Any production aggregate of infant formula that is reprocessed or otherwise reconditioned shall be the subject of a documented review and material disposition decision by an individual qualified by education, training, or experience to determine whether it may be released for use or distribution.
</P>
<P>(c) Any rejected infant formula shall be clearly identified as having been rejected for use and shall be controlled under a quarantine system designed to prevent its release or distribution.
</P>
<P>(d) A production aggregate of infant formula, including a reprocessed or reconditioned production aggregate, that does not meet the nutrient requirements of section 412(i) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(i)) or that has not been manufactured, packaged, labeled, and held under conditions to prevent adulteration under sections 402(a)(1) through (a)(4) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342(a)(1) through (a)(4)) shall not be approved and released for distribution.


</P>
</DIV8>


<DIV8 N="§ 106.80" NODE="21:2.0.1.1.6.2.1.12" TYPE="SECTION">
<HEAD>§ 106.80   Traceability.</HEAD>
<P>Each production aggregate of infant formula shall be coded with a sequential number that identifies the product and the establishment where the product was packed and that permits tracing of all stages of manufacture of that production aggregate, including the year, the days of the year, and the period during those days that the product was packed, and the receipt and handling of raw materials used.


</P>
</DIV8>


<DIV8 N="§ 106.90" NODE="21:2.0.1.1.6.2.1.13" TYPE="SECTION">
<HEAD>§ 106.90   Audits of current good manufacturing practice.</HEAD>
<P>(a) A manufacturer of an infant formula, or an agent of such manufacturer, shall conduct regularly scheduled audits to determine whether the manufacturer has complied with the current good manufacturing practice regulations in this subpart. Such audits shall be conducted at a frequency that is required to ensure compliance with such regulations.
</P>
<P>(b) The audits required by paragraph (a) of this section shall be performed by an individual or a team of individuals who, as a result of education, training, or experience, is knowledgeable in all aspects of infant formula production and of the Agency's regulations concerning current good manufacturing practice that such individual or team is responsible for auditing. This individual or team of individuals shall have no direct responsibility for the matters that such individual or team is auditing and shall have no direct interest in the outcome of the audit.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.6.3" TYPE="SUBPART">
<HEAD>Subpart C—Quality Control Procedures</HEAD>


<DIV8 N="§ 106.91" NODE="21:2.0.1.1.6.3.1.1" TYPE="SECTION">
<HEAD>§ 106.91   General quality control.</HEAD>
<P>(a) During manufacture, a manufacturer shall test each production aggregate for nutrients as follows:
</P>
<P>(1) Each nutrient premix used in the manufacture of an infant formula shall be tested for each nutrient (required under § 107.100 of this chapter or otherwise added by the manufacturer) that the manufacturer is relying on the premix to provide, to ensure that the premix is in compliance with the manufacturer's specifications;
</P>
<P>(2) During the manufacturing process, after the addition of the premix, or at the final product stage but before distribution, each production aggregate of infant formula shall be tested for at least one indicator nutrient for each of the nutrient premixes used in the infant formula to confirm that the nutrients supplied by each of the premixes are present, in the proper concentration, in the production aggregate of infant formula.
</P>
<P>(3) At the final product stage, before distribution of an infant formula, each production aggregate shall be tested for vitamins A, C, E, and thiamin.
</P>
<P>(4) During the manufacturing process or at the final product stage, before distribution, each production aggregate shall be tested for all nutrients required to be included in such formula under § 107.100 of this chapter for which testing is not conducted for compliance with paragraphs (a)(1) or (a)(3) of this section and for any nutrient added by the manufacturer for which testing is not conducted for compliance with paragraph (a)(1) of this section.
</P>
<P>(b) A manufacturer shall test each production aggregate of finished product for nutrients as follows:
</P>
<P>(1)(i) For an infant formula that is a new infant formula the manufacturer shall collect, from each manufacturing site and at the final product stage, a representative sample of the first production aggregate of packaged, finished formula in each physical form (powder, ready-to-feed, or concentrate) and evaluate the levels of all nutrients required under § 107.100 of this chapter and all other nutrients added by the manufacturer. The manufacturer shall repeat such testing every 4 months thereafter throughout the shelf life of the product.
</P>
<P>(ii) The Food and Drug Administration will exempt the manufacturer from the requirements of paragraph (b)(1)(i) of this section if the manufacturer of a new infant formula requests an exemption and provides analytical data, as required under § 106.120(b)(7), that demonstrates that the stability of the new infant formula will likely not differ from the stability of formulas with similar composition, processing, and packaging for which there are extensive stability data. A manufacturer exempt from the requirements of paragraph (b)(1)(i) of this section would be required to test the first production aggregate according to the requirements of § 106.91(b)(2).
</P>
<P>(2) The manufacturer shall collect, from each manufacturing site and at the final product stage, a representative sample of each subsequent production aggregate of packaged, finished formula in each physical form (powder, ready-to-feed, or concentrate) and evaluate the levels of all nutrients required under § 107.100 of this chapter and all other nutrients added by the manufacturer. The manufacturer shall repeat such testing at the end of the shelf life of the product.
</P>
<P>(3) If the results of the testing required by paragraph (b)(1) of this section do not substantiate the shelf life of the infant formula, the manufacturer shall address, as appropriate, all production aggregates of formula released and pending release for distribution that are implicated by the testing results, such as by conducting the testing required by paragraph (b)(1) of this section on a subsequently produced production aggregate to substantiate the shelf life of the infant formula or revising the use by date for such product so that such date is substantiated by the stability testing results.
</P>
<P>(4) If results of the testing required by paragraph (b)(2) of this section show that any required nutrient is not present in the production aggregate of infant formula at the level required by § 107.100 of this chapter or that any nutrient added by the manufacturer is not present at the level declared on the label of the production aggregate of infant formula, the manufacturer shall:
</P>
<P>(i) Investigate the cause of such variance in the level of any required or added nutrient;
</P>
<P>(ii) Evaluate the significance, if any, of the results for other production aggregates of the same formula that have been released for distribution;
</P>
<P>(iii) Address, as appropriate, all production aggregates of formula released and pending release for distribution that are implicated by the testing results; and
</P>
<P>(iv) Determine whether it is necessary to conduct the testing required by paragraph (b)(1) of this section.
</P>
<P>(5) The testing required by paragraphs (b)(1) and (b)(2) of this section is not required to evaluate the level of minerals present in the infant formula.
</P>
<P>(c) All quality control testing shall be conducted using appropriate, scientifically valid test methods.
</P>
<P>(d) A manufacturer shall make and retain quality control records in accordance with § 106.100(e)(5)(i).
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33071, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.92" NODE="21:2.0.1.1.6.3.1.2" TYPE="SECTION">
<HEAD>§ 106.92   Audits of quality control procedures.</HEAD>
<P>(a) A manufacturer of an infant formula, or an agent of such a manufacturer, shall conduct regularly scheduled audits to determine whether the manufacturer has complied with the requirements for quality control procedures that are necessary to ensure that an infant formula provides nutrients in accordance with section 412(b) and (i) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(b) and (i)) and is manufactured in a manner designed to prevent adulteration of the infant formula under section 412(a)(1) and (a)(3) of the Federal Food, Drug, and Cosmetic Act. Such audits shall be conducted at a frequency that is required to ensure compliance with the requirements for quality control procedures.
</P>
<P>(b) The audits required by paragraph (a) of this section shall be performed by an individual or a team of individuals who, as a result of education, training, or experience, is knowledgeable in all aspects of infant formula production and of the regulations concerning quality control procedures that such individual or team is responsible for auditing. This individual or team of individuals shall have no direct responsibility for the matters that such individual or team is auditing and shall have no direct interest in the outcome of the audit.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.6.4" TYPE="SUBPART">
<HEAD>Subpart D—Conduct of Audits</HEAD>


<DIV8 N="§ 106.94" NODE="21:2.0.1.1.6.4.1.1" TYPE="SECTION">
<HEAD>§ 106.94   Audit plans and procedures.</HEAD>
<P>(a) A manufacturer shall develop and follow a written audit plan that is available at the manufacturing facility for Food and Drug Administration inspection.
</P>
<P>(b) The audit plan shall include audit procedures that set out the methods the manufacturer uses to determine whether the facility is operating in accordance with current good manufacturing practice, with the quality control procedures that are necessary to ensure that an infant formula provides nutrients in accordance with sections 412(b) and (i) of the Federal Food, Drug, and Cosmetic Act, and in a manner designed to prevent adulteration of the infant formula.
</P>
<P>(c) The audit procedures shall include:
</P>
<P>(1) An evaluation of the production and in-process control system established under § 106.6(b) by:
</P>
<P>(i) Observing the production of infant formula and comparing the observed process to the written production and in-process control plan required under § 106.6(b);
</P>
<P>(ii) Reviewing records of the monitoring of points, steps, or stages where control is deemed necessary to prevent adulteration; and
</P>
<P>(iii) Reviewing records of how deviations from any specification at points, steps, or stages where control is deemed necessary to prevent adulteration were handled; and
</P>
<P>(2) A review of a representative sample of all records maintained in accordance with § 106.100(e) and (f).


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.6.5" TYPE="SUBPART">
<HEAD>Subpart E—Quality Factors for Infant Formulas</HEAD>


<DIV8 N="§ 106.96" NODE="21:2.0.1.1.6.5.1.1" TYPE="SECTION">
<HEAD>§ 106.96   Requirements for quality factors for infant formulas.</HEAD>
<P>The regulations set forth in this subpart define the minimum requirements for quality factors for infant formulas:
</P>
<P>(a) An infant formula shall meet the quality factor of normal physical growth.
</P>
<P>(b) A manufacturer of an infant formula that is not an eligible infant formula shall demonstrate that a formula supports normal physical growth in infants when fed as a sole source of nutrition by conducting, in accordance with good clinical practice, an adequate and well-controlled growth monitoring study of the infant formula that:
</P>
<P>(1) Is no less than 15 weeks in duration, enrolling infants no more than 2 weeks old at time of entry into the study;
</P>
<P>(2) Includes the collection and maintenance of data on formula intake and anthropometric measures of physical growth, including body weight, recumbent length, head circumference, average daily weight increment, and average daily recumbent length increment;
</P>
<P>(3) Includes anthropometric measurements made at the beginning and end of the study, and at least four additional measurements made at intermediate time points with three of the six total measurements made within the first 4 weeks of the study and three measurements made at approximately 4-week intervals over the remaining 11 weeks of the study;
</P>
<P>(4) Compares the anthropometric data for the test group to a concurrent control group or groups at each time point and compares the anthropometric data for each infant (body weight for age, body length for age, head circumference for age, and weight for length) in the test group and the control group to the 2009 CDC growth charts, which are incorporated by reference at § 106.160; and
</P>
<P>(5) Compares the data on formula intake of the test group with a concurrent control group or groups and a scientifically appropriate reference.
</P>
<P>(c) The Food and Drug Administration will exempt a manufacturer from the requirements of paragraph (b) of this section, if:
</P>
<P>(1) The manufacturer requests an exemption and provides assurances, as required under § 106.121(b), that the changes made by the manufacturer to an existing infant formula are limited to changing the type of packaging of an existing infant formula (e.g., changing from metal cans to plastic pouches); or
</P>
<P>(2) The manufacturer requests an exemption and provides assurances, as required under § 106.121, which demonstrate that:
</P>
<P>(i) An alternative method or study design that is based on sound scientific principles is available to show that the formula supports normal physical growth in infants when the formula is fed as the sole source of nutrition;
</P>
<P>(ii) The change made by the manufacturer to an existing formula does not affect the ability of the formula to support normal physical growth; or
</P>
<P>(iii) The manufacturer markets a formulation in more than one form (e.g., liquid and powdered forms) and the quality factor requirements are met by the form of the formula that is processed using the method that has the greatest potential for adversely affecting nutrient content and bioavailability.
</P>
<P>(d) A manufacturer of a new infant formula that is not an eligible infant formula shall, in accordance with § 106.100(p)(1), make and retain records demonstrating that the formula meets the quality factor of normal physical growth.
</P>
<P>(e) An infant formula shall meet the quality factor of sufficient biological quality of protein.
</P>
<P>(f) A manufacturer of an infant formula that is not an eligible infant formula shall demonstrate that a formula meets the quality factor of sufficient biological quality of protein by establishing the biological quality of the protein in the infant formula when fed as the sole source of nutrition using an appropriate modification of the Protein Efficiency Ratio (PER) rat bioassay described in the “Official Methods of Analysis of AOAC International,” 18th ed., sections 45.3.04 and 45.3.05, “AOAC Official Method 960.48 Protein Efficiency Ratio Rat Bioassay,” which is incorporated by reference at § 106.160. The PER rat bioassay shall be conducted on a formula and the results evaluated prior to the initiation of a growth monitoring study of the formula that is required under paragraph (b) of this section.
</P>
<P>(g) The Food and Drug Administration will exempt a manufacturer from the requirements of paragraph (f) of this section, if:
</P>
<P>(1) The manufacturer requests an exemption and provides assurances as required under § 106.121(g) that the changes made by the manufacturer to an existing infant formula are limited to changing the type of packaging of an existing infant formula (e.g., changing from metal cans to plastic pouches); or
</P>
<P>(2) The manufacturer requests an exemption and provides assurances, as required under § 106.121(h), that demonstrate that the change made by the manufacturer to an existing formula does not affect the bioavailability of the protein.
</P>
<P>(3) The manufacturer requests an exemption and provides assurances, as required under § 106.121(i), that demonstrate that an alternative method to the PER that is based on sound scientific principles is available to demonstrate that the formula supports the quality factor for the biological quality of the protein.
</P>
<P>(h) A manufacturer of a new infant formula that is not an eligible infant formula shall, in accordance with § 106.100(q), make and retain records demonstrating that the formula meets the quality factor of sufficient biological quality of protein.
</P>
<P>(i) The following provisions for requirements for quality factors apply only to an “eligible infant formula” as defined in § 106.3:
</P>
<P>(1) An eligible infant formula that fulfills one or more of the following criteria meets the quality factor of normal physical growth:
</P>
<P>(i) The scientific evidence on such infant formula meets the requirements of paragraph (b) of this section that apply to infant formula that is not an eligible infant formula;
</P>
<P>(ii) The scientific evidence on such infant formula meets the following provisions:
</P>
<P>(A) The evidence is an adequate and well-controlled growth study, conducted in accordance with good clinical practice, to determine whether an infant formula supports normal physical growth in infants when the formula is fed as the sole source of nutrition;
</P>
<P>(B) The growth study is no less than 4 months in duration, enrolling infants no more than 1 month old at time of entry into the study;
</P>
<P>(C) The growth study collects from the study subjects data on anthropometric measures of physical growth, including body weight, recumbent length, head circumference, and average daily weight increment, and plots the data on the following charts from “Physical Growth: National Center for Health Statistics Percentiles” for body weight, body length, and head circumference, which are incorporated by reference at § 106.160:
</P>
<P>(<I>1</I>) <I>Figure 1.</I> Length by age percentiles for girls aged birth-36 months (p. 609);
</P>
<P>(<I>2</I>) <I>Figure 2.</I> Length by age percentiles for boys aged birth-36 months (p. 610);
</P>
<P>(<I>3</I>) <I>Figure 3.</I> Weight by age percentiles for girls aged birth-36 months (p. 611);
</P>
<P>(<I>4</I>) <I>Figure 4.</I> Weight by age percentiles for boys aged birth-36 months (p. 612);
</P>
<P>(<I>5</I>) <I>Figure 5.</I> Head circumference by age percentiles for girls aged birth-36 months (p. 613);
</P>
<P>(<I>6</I>) <I>Figure 6.</I> Weight by length percentiles for girls aged birth-36 months (p. 613);
</P>
<P>(<I>7</I>) <I>Figure 7.</I> Head circumference by age percentiles for boys aged birth-36 months (p. 614); and
</P>
<P>(<I>8</I>) <I>Figure 8.</I> Weight by length percentiles for boys aged birth-36 months (p. 614); and
</P>
<P>(D) The growth study collects anthropometric measurements at the beginning of the growth study, at 2 weeks, at 4 weeks, at least monthly thereafter, and at the conclusion of the study; or
</P>
<P>(iii) The scientific evidence on such infant formula otherwise demonstrates that such formula supports normal physical growth.
</P>
<P>(2) An eligible infant formula that fulfills one or more of the following criteria meets the quality factor of sufficient biological quality of the protein:
</P>
<P>(i) The scientific evidence on such infant formula meets the requirements of paragraph (f) of this section that apply to infant formula that is not an eligible infant formula;
</P>
<P>(ii) The scientific evidence on such infant formula is a study that establishes the biological quality of the protein in an infant formula by demonstrating that the protein source supports adequate growth using the Protein Efficiency Ratio (PER) rat bioassay described in sections 45.3.04 and 45.3.05 of the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 16th ed., which are incorporated by reference at § 106.160; or
</P>
<P>(iii) The scientific evidence on such infant formula otherwise demonstrates that the protein in such infant formula is of sufficient biological quality.
</P>
<P>(3) The manufacturer of an eligible infant formula may, not later than November 12, 2015, submit a petition to the Food and Drug Administration under § 10.30 of this chapter that:
</P>
<P>(i) Demonstrates that such formula fulfills one or more of the criteria in paragraph (i)(1) of this section; or
</P>
<P>(ii) Demonstrates that such formula fulfills one or more of the criteria in paragraph (i)(2) of this section.
</P>
<P>(4) A petition filed under paragraph (i)(3) of this section shall address only one infant formula formulation and shall contain all data and information relied upon by the manufacturer to demonstrate that such formulation fulfills one or more of the criteria in paragraph (i)(1) or in paragraph (i)(2) of this section. A manufacturer may combine petitions submitted under paragraphs (i)(3)(i) and (i)(3)(ii) of this section that relate to the same formulation.
</P>
<P>(5) The manufacturer of each eligible infant formula shall make and retain, in accordance with § 106.100(p)(2), records to demonstrate that such formula supports normal physical growth in infants when fed as the sole source of nutrition and shall make and retain, in accordance with § 106.100(q)(2), records to demonstrate that that the protein in such infant formula is of sufficient biological quality. The records required by this paragraph shall include all relevant scientific data and information and a narrative explanation of why the data and information demonstrate that the formula supports normal physical growth and a narrative explanation of why the data and information demonstrate that the protein in such infant formula is of sufficient biological quality.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33071, June 10, 2014]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.6.6" TYPE="SUBPART">
<HEAD>Subpart F—Records and Reports</HEAD>


<DIV8 N="§ 106.100" NODE="21:2.0.1.1.6.6.1.1" TYPE="SECTION">
<HEAD>§ 106.100   Records.</HEAD>
<P>(a) Every manufacturer of infant formula shall maintain the records specified in this regulation in order to permit the Food and Drug Administration to determine whether each manufacturer is in compliance with section 412 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a)).
</P>
<P>(b) The manufacturer shall maintain all records that pertain to food-packaging materials subject to § 174.5 of this chapter and that bear on whether such materials would cause an infant formula to be adulterated within the meaning of section 402(a)(2)(C) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342(a)(2)(C)).
</P>
<P>(c) The manufacturer shall maintain all records that pertain to nutrient premix testing that it generates or receives. Such records shall include, but are not limited to:
</P>
<P>(1) Any results of testing conducted to ensure that each nutrient premix is in compliance with the premix certificate and guarantee and specifications that have been provided to the manufacturer by the premix supplier, including tests conducted when nutrients exceed their expiration date or shelf life (retest date).
</P>
<P>(2) All certificates and guarantees given by premix suppliers concerning the nutrients required by section 412(i) of the Federal Food, Drug, and Cosmetic Act and § 107.100 of this chapter.
</P>
<P>(d) The premix supplier shall maintain the results of all testing conducted to provide all certificates and guarantees concerning nutrient premixes for infant formulas. Such records shall include but are not limited to:
</P>
<P>(1) The results of tests conducted to determine the purity of each nutrient required by section 412(i) of the Federal Food, Drug, and Cosmetic Act or § 107.100 of this chapter and any other nutrient listed in the certificate and guarantee;
</P>
<P>(2) The weight of each nutrient added;
</P>
<P>(3) The results of any quantitative tests conducted to determine the amount of each nutrient certified or guaranteed; and
</P>
<P>(4) The results of any quantitative tests conducted to identify the nutrient levels present when nutrient premixes exceed their expiration date or shelf life (retest date).
</P>
<P>(e) For each production aggregate of infant formula, a manufacturer shall prepare and maintain records that include complete information relating to the production and control of the production aggregate. These records shall include:
</P>
<P>(1) The master manufacturing order. The master manufacturing order shall include:
</P>
<P>(i) The significant steps in the production of the production aggregate and the date on which each significant step occurred;
</P>
<P>(ii) For a manufacturing facility that has more than one set of equipment or more than one processing line, the identity of equipment and processing lines for which the manufacturer has identified points, steps, or stages in the production process where control is necessary to prevent adulteration;
</P>
<P>(iii) The identity of each lot of ingredients, containers, and closures used in producing the production aggregate of formula;
</P>
<P>(iv) The amount of each ingredient to be added to the production aggregate of infant formula and a check (verification) that the correct amount was added; and
</P>
<P>(v) A copy of each infant formula label used on a finished production aggregate of infant formula and the results of examinations conducted during the finishing operations to provide assurance that the containers and packages have the correct label.
</P>
<P>(2) Any deviations from the master manufacturing order and any corrective actions taken because of the deviations.
</P>
<P>(3) Documentation, in accordance with § 106.6(c), of the monitoring at any point, step, or stage in the manufacturer 's production process where control is deemed necessary to prevent adulteration. These records shall include:
</P>
<P>(i) A list of the specifications established at each point, step, or stage in the production process where control is deemed necessary to prevent adulteration, in accordance with § 106.6(c)(1), including documentation of the scientific basis for each specification;
</P>
<P>(ii) The actual values obtained during the monitoring operation, any deviations from established specifications, and any corrective actions taken; and
</P>
<P>(iii) Identification of the person monitoring each point, step, or stage in the production process where control is deemed necessary to prevent adulteration.
</P>
<P>(4) The conclusions and followup, along with the identity of the individual qualified by education, training, or experience who investigated:
</P>
<P>(i) Any deviation from the master manufacturing order and any corrective actions taken;
</P>
<P>(ii) A finding that a production aggregate or any of its ingredients failed to meet the infant formula manufacturer's specifications; and
</P>
<P>(iii) A failure to meet any specification at any point, step, or stage in the production process where control is deemed necessary to prevent adulteration.
</P>
<P>(5) The results of all testing performed on the production aggregate of infant formula, including testing on the in-process production aggregate, at the final product stage, and on finished product throughout the shelf life of the product. The results recorded shall include:
</P>
<P>(i) The results of all quality control testing conducted in accordance with § 106.91(a) and (b) to verify that each nutrient required by § 107.100 of this chapter is present in each production aggregate of infant formula at the level required by § 107.100 of this chapter, and that all other nutrients added by the manufacturer are present at the appropriate level. The record of the results of the quality control testing shall include:
</P>
<P>(A) A summary document identifying the stages of the manufacturing process at which the nutrient analysis for each required nutrient is conducted as required under § 106.91(a); and
</P>
<P>(B) A summary document on the stability testing program conducted under § 106.91(b), including the nutrients tested and the frequency of nutrient testing throughout the shelf life of the product.
</P>
<P>(ii) For powdered infant formula, the results of any testing conducted in accordance with § 106.55(c) to verify compliance with the microbiological quality standards in § 106.55(e).
</P>
<P>(f) A manufacturer shall make and retain all records described in subparts B and C of this part, including:
</P>
<P>(1) Records, in accordance with § 106.20(f)(4), of the frequency and results of testing of the water used in the production of infant formula;
</P>
<P>(2) Records, in accordance with § 106.30(d), of accuracy checks of instruments and controls. A certification of accuracy of any known reference standard used and a history of recertification shall be maintained. At a minimum, such records shall specify the instrument or control being checked, the date of the accuracy check, the standard used, the calibration method used, the results found, any actions taken if the instrument is found to be out of calibration, and the initials or name of the individual performing the test. If calibration of an instrument shows that a specification at a point, step, or stage in the production process where control is deemed necessary to prevent adulteration has not been met, a written evaluation of all affected product, and any actions that need to be taken with respect to that product, shall be made.
</P>
<P>(3) Records, in accordance with § 106.30(e)(3)(iii).
</P>
<P>(4) Records, in accordance with § 106.30(f), on equipment cleaning, sanitizing, and maintenance that show the date and time of such cleaning, sanitizing, and maintenance and the production aggregate number of each infant formula processed between equipment startup and shutdown for cleaning, sanitizing, and maintenance. The person performing and checking the cleaning, sanitizing, and maintenance shall date and sign or initial the record indicating that the work was performed.
</P>
<P>(5) Records, in accordance with § 106.35(c), on all mechanical and electronic equipment used in the production or quality control of infant formula. These records shall include:
</P>
<P>(i) A list of all systems used with a description of the computer files and the defined capabilities and inherent limitations of each system;
</P>
<P>(ii) A copy of all software used;
</P>
<P>(iii) Records that document installation, calibration, testing or validation, and maintenance of the systems used;
</P>
<P>(iv) A list of all persons authorized to create or modify software;
</P>
<P>(v) Records that document modifications to software, including the identity of the person who modified the software;
</P>
<P>(vi) Records that document retesting or revalidation of modified systems; and
</P>
<P>(vii) A backup file of data entered into a computer or related system. The backup file shall consist of a hard copy or alternative system, such as duplicate electronic records, tapes, or microfilm, designed to ensure that backup data are exact and complete, and that they are secure from alteration, inadvertent erasures, or loss.
</P>
<P>(6) Records, in accordance with § 106.40(g), on ingredients, containers, and closures used in the manufacture of infant formula. These records shall include:
</P>
<P>(i) The identity and quantity of each lot of ingredients, containers, and closures;
</P>
<P>(ii) The name of the supplier;
</P>
<P>(iii) The supplier's lot numbers;
</P>
<P>(iv) The name and location of the manufacturer of the ingredient, container, or closure, if different from the supplier;
</P>
<P>(v) The date of receipt;
</P>
<P>(vi) The receiving code as specified; and
</P>
<P>(vii) The results of any test or examination (including retesting and reexamination) performed on the ingredients, containers, or closures and the conclusions derived there from and the disposition of all ingredients, containers, or closures.
</P>
<P>(7) A full description of the methodology used to test powdered infant formula to verify compliance with the microbiological quality standards of § 106.55(c) and the methodology used to do quality control testing, in accordance with § 106.91(a).
</P>
<P>(g) A manufacturer shall maintain all records pertaining to distribution of the infant formula, including records that show that formula produced for export only is exported. Such records shall include all information and data necessary to effect and monitor recalls of the manufacturer's infant formula products in accordance with subpart E of part 107 of this chapter.
</P>
<P>(h) The manufacturer shall maintain all records pertaining to the microbiological quality and purity of raw materials and finished powdered infant formula.
</P>
<P>(i) [Reserved]
</P>
<P>(j) The manufacturer shall make and retain records pertaining to regularly scheduled audits, including the audit plans and procedures, the findings of the audit, and a listing of any changes made in response to these findings. The manufacturer shall make readily available for authorized inspection the audit plans and procedures and a statement of assurance that the regularly scheduled audits are being conducted. The findings of the audit and any changes made in response to these findings shall be maintained for the time period required under paragraph (n) of this section, but need not be made available to the Food and Drug Administration.
</P>
<P>(k) The manufacturer shall maintain procedures describing how all written and oral complaints regarding infant formula will be handled. The manufacturer shall follow these procedures and shall include in them provisions for the review of any complaint involving an infant formula and for determining the need for an investigation of the possible existence of a hazard to health.
</P>
<P>(1) For purposes of this section, every manufacturer shall interpret a “complaint” as any communication that contains any allegation, written or oral, expressing dissatisfaction with a product for any reason, including concerns about the possible existence of a hazard to health and about appearance, taste, odor, and quality. Correspondence about prices, package size or shape, or other matters that could not possibly reveal the existence of a hazard to health shall not, for compliance purposes, be considered a complaint and therefore need not be made available to a Food and Drug Administration investigator.
</P>
<P>(2) When a complaint shows that a hazard to health possibly exists, the manufacturer shall conduct an investigation into the validity of the complaint. Where such an investigation is conducted, the manufacturer shall include in its file on the complaint the determination as to whether a hazard to health exists and the basis for that determination. No investigation is necessary when the manufacturer determines that there is no possibility of a hazard to health. When no investigation is necessary, the manufacturer shall include in the record the reason that an investigation was found to be unnecessary and the name of the responsible person making that determination.
</P>
<P>(3) When there is a reasonable possibility of a causal relationship between the consumption of an infant formula and an infant's death, the manufacturer shall, within 15 days of receiving such information, conduct an investigation and notify the Agency as required in § 106.150.
</P>
<P>(4) The manufacturer shall maintain in designated files all records pertaining to the complaints it receives. The manufacturer shall separate the files into two classes:
</P>
<P>(i) Those complaints that allege that the infant became ill from consuming the product or required treatment by a physician or health care provider and
</P>
<P>(ii) Those complaints that may involve a possible existence of a hazard to health but do not refer to an infant becoming ill or the need for treatment by physician or a health care provider.
</P>
<P>(5) The manufacturer shall include in a complaint file the following information concerning the complaint:
</P>
<P>(i) The name of the infant formula;
</P>
<P>(ii) The production aggregate number;
</P>
<P>(iii) The name of complainant;
</P>
<P>(iv) A copy of the complaint or a memo of the telephone conversation or meeting and all correspondence with the complainant;
</P>
<P>(v) By reference or copy, all the associated manufacturing records and complaint investigation records needed to evaluate the complaint. When copies of such records are not maintained in the complaint file, they must be available within 24 hours when requested by a Food and Drug Administration official.
</P>
<P>(vi) All actions taken to followup on the complaint; and
</P>
<P>(vii) All findings and evaluations of the complaint.
</P>
<P>(6) The manufacturer should maintain the files regarding infant formula complaints at the establishment where the infant formula was manufactured, processed, or packed. When the manufacturer wishes to maintain all consumer complaints for the entire firm at one location other than at the facility where an infant formula was manufactured, processed, or packed, the manufacturer may do so as long as all records required by this section are available within 24 hours of request for inspection at that facility. However, all records of consumer complaints, including summaries, any reports, and any files, maintained at the manufacturing facility or at any other facility shall be made available to investigators for review and copying upon request.
</P>
<P>(l) The manufacturer shall make readily available for authorized inspection all records required under this part or copies of such records. Records shall be available at any reasonable time at the establishment where the activities described in such records occurred. (Infant formula complaint files may be maintained at one facility, as provided in paragraph (k)(6) of this section, if all required records are readily available at that facility.) These records or copies thereof shall be subject to photocopying or other means of reproduction as part of such inspection. Records that can be immediately retrieved from another location by electronic means shall be considered as meeting the requirements of this paragraph.
</P>
<P>(m) A manufacturer shall maintain all records required under this part in a manner that ensures that both the manufacturer and the Food and Drug Administration can be provided with access to such records within 24 hours. The manufacturer may maintain the records required under this part as original records, as true copies such as photocopies, microfilm, microfiche, or other accurate reproductions of the original records, or as electronic records. Where reduction techniques, such as microfilming, are used, suitable reader and photocopying equipment shall be readily available. All electronic records maintained under this part shall comply with part 11 of this chapter.
</P>
<P>(n) Production control, product testing, testing results, complaints, and distribution records necessary to verify compliance with parts 106, 107, 109, 110, 113, and 117 of this chapter, or with other appropriate regulations, shall be retained for 1 year after the expiration of the shelf life of the infant formula or 3 years from the date of manufacture, whichever is greater.
</P>
<P>(o) The manufacturer shall maintain quality control records that contain sufficient information to permit a public health evaluation of any production aggregate of infant formula.
</P>
<P>(p) A manufacturer shall make and retain records that demonstrate that the formula meets the quality factor of normal physical growth.
</P>
<P>(1) For an infant formula that is not an eligible infant formula, in accordance with § 106.96(d), these records shall include:
</P>
<P>(i) Records demonstrating compliance with the requirements in § 106.96(b), including records made in compliance with § 106.121; or
</P>
<P>(ii) Records demonstrating satisfaction of an applicable exemption under § 106.96(c), including records made in compliance with § 106.121.
</P>
<P>(2) For an eligible infant formula, in accordance with § 106.96(i)(5), these records shall include records demonstrating that the formula fulfills one or more of the criteria listed in § 106.96(i)(1).
</P>
<P>(q) A manufacturer shall make and retain records that demonstrate that a formula meets the quality factor of sufficient biological quality of protein.
</P>
<P>(1) For an infant formula that is not an eligible infant formula, in accordance with § 106.96(h), these records shall include:
</P>
<P>(i) Records demonstrating compliance with the requirements in § 106.96(f), including records made in compliance with § 106.121; or
</P>
<P>(ii) Records demonstrating satisfaction of an applicable exemption under § 106.96(g), including records made in compliance with § 106.121.
</P>
<P>(2) For an eligible infant formula, in accordance with § 106.96(i)(5), these records shall include records demonstrating that the formula fulfills one or more of the criteria listed in § 106.96(i)(2).
</P>
<P>(r) The failure to comply with the records requirements in this section applicable to the quality factors shall render the formula adulterated under section 412(a)(2) of the Federal Food, Drug, and Cosmetic Act. The failure to comply with the records requirements in this section applicable to the good manufacturing practices and quality control procedures, including distribution and audit records requirements, with respect to an infant formula shall render the formula adulterated under section 412(a)(3) of the Federal Food, Drug, and Cosmetic Act. A failure to retain or make available records applicable to the quality factor requirements, quality control procedures, or current good manufacturing practices requirements in compliance with paragraph (l), (m), or (n) of this section with respect to a formula shall render the formula adulterated under section 412(a)(2) or (a)(3) of the Federal Food, Drug, and Cosmetic Act, as applicable.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33072, June 10, 2014; 80 FR 56144, Sept. 17, 2015]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.6.7" TYPE="SUBPART">
<HEAD>Subpart G—Registration, Submission, and Notification Requirements</HEAD>


<DIV8 N="§ 106.110" NODE="21:2.0.1.1.6.7.1.1" TYPE="SECTION">
<HEAD>§ 106.110   New infant formula registration.</HEAD>
<P>(a) Before a new infant formula may be introduced or delivered for introduction into interstate commerce, including a new infant formula for export only, the manufacturer of the formula shall register with the Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Nutrition, Labeling, and Dietary Supplements, Infant Formula and Medical Foods Staff (HFS-850), 5001 Campus Dr., College Park, MD 20740-3835.
</P>
<P>(b) The new infant formula registration shall include:
</P>
<P>(1) The name of the new infant formula;
</P>
<P>(2) The name of the manufacturer;
</P>
<P>(3) The street address of the place of business of the manufacturer; and
</P>
<P>(4) The name and street address of each establishment at which the manufacturer intends to manufacture such new infant formula.


</P>
</DIV8>


<DIV8 N="§ 106.120" NODE="21:2.0.1.1.6.7.1.2" TYPE="SECTION">
<HEAD>§ 106.120   New infant formula submission.</HEAD>
<P>(a) At least 90 days before a new infant formula is introduced or delivered for introduction into interstate commerce, a manufacturer shall submit notice of its intent to do so to the Food and Drug Administration at the address given in § 106.110(a). An original and two paper copies of such notice of intent shall be submitted, unless the notice is submitted in conformance with part 11 of this chapter, in which case a single copy shall be sufficient.
</P>
<P>(b) The new infant formula submission shall include:
</P>
<P>(1) The name and description of the physical form (e.g., powder, ready-to feed, or concentrate) of the infant formula;
</P>
<P>(2) An explanation of why the formula is a new infant formula;
</P>
<P>(3) The quantitative formulation of each form of the infant formula that is the subject of the notice in units per volume or units per weight for liquid formulas, specified either as sold or as fed, and units per dry weight for powdered formulas, and the weight of powder to be reconstituted with a specified volume of water, and, when applicable, a description of any reformulation of the infant formula, including a listing of each new or changed ingredient and a discussion of the effect of such changes on the nutrient levels in the formulation;
</P>
<P>(4) A description, when applicable, of any change in processing of the infant formula. Such description shall identify the specific change in processing, including side-by-side, detailed schematic diagrams comparing the new processing to the previous processing and processing times and temperatures;
</P>
<P>(5) Assurance that the infant formula will not be marketed unless the formula meets the requirements for quality factors of section 412(b)(1) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(b)(1)) and the nutrient content requirements of section 412(i) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(i) Assurance that the formula meets the requirements for quality factors, which are set forth in § 106.96, shall be provided by a submission that complies with § 106.121;
</P>
<P>(ii) Assurance that the formula complies with the nutrient content requirements, which are set forth in § 107.100 of this chapter, shall be provided by a statement that the formula will not be marketed unless it meets the nutrient requirements of § 107.100 of this chapter, as demonstrated by testing required under subpart C of this part; and
</P>
<P>(6) Assurance that the processing of the infant formula complies with section 412(b)(2) of the Federal Food, Drug, and Cosmetic Act. Such assurance shall include:
</P>
<P>(i) A statement that the formula will be produced in accordance with subparts B and C of this part; and
</P>
<P>(ii) The basis on which each ingredient meets the requirements of § 106.40(a), e.g. that it is an approved food additive, that it is authorized by a prior sanction, or that it is generally recognized as safe (GRAS) for its intended use. Any claim that an ingredient is GRAS shall be supported by a citation to the Agency's regulations or by an explanation, including a list of published studies and a copy of those publications, for why, based on the published studies, there is general recognition of the safety of the use of the ingredient in infant formula.
</P>
<P>(7) If the manufacturer is requesting an exemption under § 106.91(b)(1)(ii), the manufacturer shall include the scientific evidence that the manufacturer is relying on to demonstrate that the stability of the new infant formula will likely not differ from the stability of formulas with similar composition, processing, and packaging for which there are extensive stability data.
</P>
<P>(c) For a new infant formula for export only, a manufacturer may submit, in lieu of the information required under paragraphs (b)(5) and (b)(6) of this section, a statement certifying that the infant formula meets the specifications of the foreign purchaser, the infant formula does not conflict with the laws of the country to which it is intended for export, the infant formula is labeled on the outside of the shipping package to indicate that it is intended for export only, and the infant formula will not be sold or offered for sale in domestic commerce. Such manufacturer shall also submit a statement certifying that it has adequate controls in place to ensure that such formula is actually exported.
</P>
<P>(d) The submission will not constitute notice under section 412 of the Federal Food, Drug, and Cosmetic Act unless it complies fully with paragraph (b) of this section, as applicable, and the information that it contains is set forth in a manner that is readily understandable. The Agency will notify the manufacturer if the notice is not complete because it does not meet the requirements in section 412(c) and (d) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(e) If a new infant formula submission contains all the information required by paragraph (b) of this section, as applicable, the Food and Drug Administration will acknowledge its receipt and notify the manufacturer of the date of receipt. The date that the Agency receives a new infant formula submission that is complete is the filing date for such submission. The manufacturer shall not market the new infant formula before the date that is 90 days after the filing date. If the information in the submission does not provide the assurances required under section 412(d)(1) of the Federal Food, Drug, and Cosmetic Act and the regulations of this chapter, the Food and Drug Administration will so notify the manufacturer before the expiration of the 90th day.
</P>
<P>(f) If the manufacturer provides additional information in support of a new infant formula submission, the Agency will determine whether the additional information is a substantive amendment to the new infant formula submission. If the Agency determines that the new submission is a substantive amendment, the Food and Drug Administration will assign the new infant formula submission a new filing date. The Food and Drug Administration will acknowledge receipt of the additional information and, when applicable, notify the manufacturer of the new filing date, which is the date of receipt by the Food and Drug Administration of the information that constitutes the substantive amendment to the new infant formula submission.
</P>
<P>(g) Submissions relating to exempt infant formulas are subject to the provisions of § 107.50 of this chapter.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33072, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.121" NODE="21:2.0.1.1.6.7.1.3" TYPE="SECTION">
<HEAD>§ 106.121   Quality factor assurances for infant formulas.</HEAD>
<P>To provide assurance that an infant formula meets the requirements for quality factors set forth in § 106.96, the manufacturer shall submit the following data and information:
</P>
<P>(a) Unless the manufacturer of a new infant formula can claim an exemption under § 106.96(c)(1) or (c)(2), the following assurances shall be provided to ensure that the requirements of § 106.96(a) and (b) have been met:
</P>
<P>(1) An explanation, in narrative form, setting forth how requirements for quality factors in § 106.96(b) have been met;
</P>
<P>(2) Records that contain the information required by § 106.96(b) to be collected during the study for each infant enrolled in the study. The records shall be identified by subject number, age, feeding group, gender, and study day of collection.
</P>
<P>(3) Data, which shall include:
</P>
<P>(i) Statistical evaluation for all measurements, including group means, group standard deviations, and measures of statistical significance for all measurements for each feeding group at the beginning of the study and at every point where measurements were made throughout the study, and
</P>
<P>(ii) Calculations of the statistical power of the study before study initiation and at study completion.
</P>
<P>(4) A report on attrition and on all occurrences of adverse events during the study, which shall include:
</P>
<P>(i) Identification of the infant by subject number and feeding group and a complete description of the adverse event, including comparisons of the frequency and nature of occurrence in each feeding group and information on the health of the infant during the course of the study, including the occurrence and duration of any illness;
</P>
<P>(ii) A clinical assessment by a health care provider of the infant's health during each suspected adverse event; and
</P>
<P>(iii) A list of all subjects who did not complete the study, including the subject number and the reason that each subject did not complete the study.
</P>
<P>(b) If the manufacturer is requesting an exemption from the growth monitoring study requirements under § 106.96(c)(1), the manufacturer shall include a detailed description of the change made by the manufacturer to an existing infant formula and an explanation of why the change made by the manufacturer to an existing infant formula satisfies the criteria of § 106.96(c)(1).
</P>
<P>(c) If the manufacturer is requesting an exemption under § 106.96(c)(2)(i), the manufacturer shall include a detailed description of the alternative method or alternative study design, an explanation of why the method or study design is based on sound scientific principles, and data that demonstrate that the formula supports normal physical growth in infants when the formula is fed as the sole source of nutrition.
</P>
<P>(d) If the manufacturer is requesting an exemption under § 106.96(c)(2)(ii), the manufacturer shall include a detailed description of the change and an explanation of why the change made by the manufacturer to an existing infant formula does not the affect the ability of the formula to support normal physical growth.
</P>
<P>(e) If the manufacturer is requesting an exemption under § 106.96(c)(2)(iii), the manufacturer shall include a detailed description of the two formulations and an explanation of why the quality factor requirement of normal physical growth is met by the form of the formula that is processed using the method that has the greatest potential for adversely affecting nutrient content and bioavailability.
</P>
<P>(f) Unless the manufacturer of a new infant formula is requesting an exemption under § 106.96(g), the results of the Protein Efficiency Ratio bioassay shall be provided in accordance with § 106.96(f).
</P>
<P>(g) If the manufacturer is requesting an exemption under § 106.96(g)(1), the manufacturer shall include a detailed description of the change made by the manufacturer to an existing infant formula and an explanation of why the change made by the manufacturer to an existing infant formula satisfies the criteria listed in § 106.96(g)(1).
</P>
<P>(h) If the manufacturer is requesting an exemption under § 106.96(g)(2), the manufacturer shall include a detailed description of the change and an explanation of why the change made by the manufacturer to an existing infant formula does not affect the bioavailability of the protein.
</P>
<P>(i) If the manufacturer is requesting an exemption under § 106.96(g)(3), the manufacturer shall include a detailed explanation of the alternative method, an explanation of why the method is based on sound scientific principles, and the data that demonstrate that the quality factor for the biological quality of the protein has been met.
</P>
<P>(j) A statement certifying that the manufacturer has collected and considered all information and data concerning the ability of the infant formula to meet the requirements for quality factors and that the manufacturer is not aware of any information or data that would show that the formula does not meet the requirements for quality factors.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 79 FR 33072, June 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 106.130" NODE="21:2.0.1.1.6.7.1.4" TYPE="SECTION">
<HEAD>§ 106.130   Verification submission.</HEAD>
<P>(a) A manufacturer shall, after the first production and before the introduction into interstate commerce of a new infant formula (except for a new infant formula that is for export only for which a submission is received in compliance with § 106.120(c)), verify in a written submission to the Food and Drug Administration at the address given in § 106.110(a) that the infant formula complies with the requirements of the Federal Food, Drug, and Cosmetic Act and is not adulterated.
</P>
<P>(b) The verification submission shall include the following information:
</P>
<P>(1) The name of the new infant formula; the filing date for the new infant formula submission, in accordance with § 106.120, for the subject formula; and the identification number assigned by the Agency to the new infant formula submission:
</P>
<P>(2) A statement that the infant formula to be introduced into interstate commerce is the same as the infant formula that was the subject of the new infant formula notification and for which the manufacturer provided assurances in accordance with the requirements of § 106.120;
</P>
<P>(3) A summary of test results of the level of each nutrient required by § 107.100 of this chapter and any nutrient added by the manufacturer in the formula, presented in units per 100 kilocalories at the final product stage.
</P>
<P>(4) A certification that the manufacturer has established current good manufacturing practices, including quality control procedures and in-process controls, and testing required by current good manufacturing practice, designed to prevent adulteration of this formula in accordance with subparts B and C of this part.
</P>
<P>(c) The submission shall not constitute written verification under section 412(d)(2) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(d)(2)) when any data prescribed in paragraph (b) of this section are lacking or are not set forth so as to be readily understood. In such circumstances, the Agency will notify the manufacturer that the notice is not adequate.


</P>
</DIV8>


<DIV8 N="§ 106.140" NODE="21:2.0.1.1.6.7.1.5" TYPE="SECTION">
<HEAD>§ 106.140   Submission concerning a change in infant formula that may adulterate the product.</HEAD>
<P>(a) When a manufacturer makes a change in the formulation or processing of the formula that may affect whether the formula is adulterated under section 412(a) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(a)), the manufacturer shall, before the first processing of such formula, make a submission to the Food and Drug Administration at the address given in § 106.110(a). An original and two copies shall be submitted.
</P>
<P>(b) The submission shall include:
</P>
<P>(1) The name and physical form of the infant formula (i.e., powder, ready-to-feed, or concentrate);
</P>
<P>(2)(i) An explanation of why the change in formulation or processing may affect whether the formula is adulterated; and
</P>
<P>(ii) What steps will be taken to ensure that, before the formula is introduced into interstate commerce, the formula will not be adulterated; and
</P>
<P>(3) A statement that the submission complies with § 106.120(b)(3), (b)(4), (b)(5), and (b)(6). When appropriate, a statement to the effect that the information required by § 106.120(b)(3), (b)(4), (b)(5), or (b)(6) has been provided to the Agency previously and has not been affected by the changes that are the subject of the current submission, together with the identification number assigned by the Agency to the relevant infant formula submission, may be provided in lieu of such statement.
</P>
<P>(c) The submission shall not constitute notice under section 412 of the Federal Food, Drug, and Cosmetic Act unless it complies fully with paragraph (b) of this section, and the information that it contains is set forth in a manner that is readily understandable. The Agency will notify the manufacturer if the notice is not adequate because it does not meet the requirements of section 412(d)(3) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>


<DIV8 N="§ 106.150" NODE="21:2.0.1.1.6.7.1.6" TYPE="SECTION">
<HEAD>§ 106.150   Notification of an adulterated or misbranded infant formula.</HEAD>
<P>(a) A manufacturer shall promptly notify the Food and Drug Administration in accordance with paragraph (b) of this section when the manufacturer has knowledge (that is, actual knowledge that the manufacturer had, or the knowledge which a reasonable person would have had under like circumstances or which would have been obtained upon the exercise of due care) that reasonably supports the conclusion that an infant formula that has been processed by the manufacturer and that has left an establishment subject to the control of the manufacturer:
</P>
<P>(1) May not provide the nutrients required by section 412(i) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(i)) or by regulations issued under section 412(i)(2); or
</P>
<P>(2) May be otherwise adulterated or misbranded.
</P>
<P>(b) The notification made according to paragraph (a) of this section shall be made by telephone, to the Director of the appropriate Food and Drug Administration district office. After normal business hours (8 a.m. to 4:30 p.m.), the Food and Drug Administration's emergency number, 1-866-300-4374 shall be used. The manufacturer shall promptly send written confirmation of the notification to the Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Compliance, Division of Enforcement (HFS-605), Recall Coordinator, 5001 Campus Dr., College Park, MD 20740, and to the appropriate Food and Drug Administration district office.
</P>
<CITA TYPE="N">[79 FR 8059, Feb. 10, 2014, as amended at 88 FR 17718, Mar. 24, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 106.160" NODE="21:2.0.1.1.6.7.1.7" TYPE="SECTION">
<HEAD>§ 106.160   Incorporation by reference.</HEAD>
<P>(a) Certain material is incorporated by reference into this part with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. To enforce any edition other than that specified in this section, the Food and Drug Administration must publish notice of change in the <E T="04">Federal Register</E> and the material must be available to the public. All approved material is available for inspection at the Food and Drug Administration library at 10903 New Hampshire Ave., Building 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, and is available from the sources listed below. This material is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030 or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(b) 3-A Sanitary Standards, Inc., 6888 Elm St., Suite 2D, McLean, VA 22101-3829, 703-790-0295, and may be ordered online at <I>http://www.3-a.org/</I>:
</P>
<P>(1) 3-A Sanitary Standards, No. 609-03: A Method of Producing Culinary Steam, adopted November 21, 2004, into § 106.20(h).
</P>
<P>(2) [Reserved]
</P>
<P>(c) American Society for Nutrition, 9650 Rockville Pike, Bethesda, MD 20814-3998, 301-634-7279, <I>http://www.nutrition.org</I>:
</P>
<P>(1) <I>Physical growth: National Center for Health Statistics percentiles,</I> Hamill, P.V.V., T.A. Drizd, C.L. Johnson, R.B. Reed, A.F. Roche, and W.M. Moore, <I>American Journal of Clinical Nutrition,</I> vol. 32, pp. 607-614, dated March 1979, into § 106.96(i)(1)(ii)(c).
</P>
<P>(2) [Reserved]
</P>
<P>(d) AOAC International, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877-2417, 301-924-7078:
</P>
<P>(1) Official Methods of Analysis of AOAC International, 16th ed., dated 1995, into § 106.96(i)(2)(ii):
</P>
<P>(i) Section 45.3.04, AOAC Official Method 960.48 Protein Efficiency Ratio Rat Bioassay, and
</P>
<P>(ii) Section 45.3.05, AOAC Official Method 982.30 Protein Efficiency Ratio Calculation Method.
</P>
<P>(2) Official Methods of Analysis of AOAC International, 18th ed., dated 2005, into § 106.96(f):
</P>
<P>(i) Section 45.3.04, AOAC Official Method 960.48 Protein Efficiency Ratio Rat Bioassay, and
</P>
<P>(ii) Section 45.3.05, AOAC Official Method 982.30 Protein Efficiency Ratio Calculation Method.
</P>
<P>(e) Centers for Disease Control and Prevention, 1600 Clifton Rd., Atlanta, GA 30333, 1-800-232-4636, <I>http://www.cdc.gov/growthcharts/who_charts.htm.</I>
</P>
<P>(1) <I>Birth to 24 months:</I> Boys Head circumference-for-age and Weight-for-length percentiles, dated November 1, 2009, into § 106.96(b)(4).
</P>
<P>(2) <I>Birth to 24 months:</I> Boys Length-for-age and Weight-for-age percentiles, dated November 1, 2009, into § 106.96(b)(4).
</P>
<P>(3) <I>Birth to 24 months:</I> Girls Head circumference-for-age and Weight-for-length percentiles, dated November 1, 2009, into § 106.96(b)(4).
</P>
<P>(4) <I>Birth to 24 months:</I> Girls Length-for-age and Weight-for-age percentiles, dated November 1, 2009, into § 106.96(b)(4).


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="107" NODE="21:2.0.1.1.7" TYPE="PART">
<HEAD>PART 107—INFANT FORMULA
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 343, 350a, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>50 FR 1840, Jan. 14, 1985, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 107 appear at 81 FR 49895, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.7.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 107.1" NODE="21:2.0.1.1.7.1.1.1" TYPE="SECTION">
<HEAD>§ 107.1   Status and applicability of the regulations in part 107.</HEAD>
<P>(a) The criteria in subpart B of this part describe the labeling requirements applicable to infant formula under section 403 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C 343). Failure to comply with any regulation in subpart B of this part will render an infant formula misbranded under section 403 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The criteria in subpart C of this part describe the terms and conditions for the exemption of an infant formula from the requirements of section 412(a), (b), and (c) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 350a(a), (b), and (c)). Failure to comply with any regulations in subpart C of this part will result in withdrawal of the exemption given under section 412(h)(1) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) Subpart D of this part contains the nutrient requirements for infant formula under section 412(i) of the Federal Food, Drug, and Cosmetic Act. Failure to comply with any regulation in subpart D of this part will render an infant formula adulterated under section 412(a)(1) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(d) An exempt infant formula is subject to the provisions of § 107.50 and other applicable Food and Drug Administration food regulations.
</P>
<CITA TYPE="N">[79 FR 8074, Feb. 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 107.3" NODE="21:2.0.1.1.7.1.1.2" TYPE="SECTION">
<HEAD>§ 107.3   Definitions.</HEAD>
<P>The following definitions shall apply, in addition to the definitions contained in section 201 of the Federal Food, Drug, and Cosmetic Act (the act):
</P>
<P><I>Exempt formula.</I> An exempt infant formula is an infant formula intended for commercial or charitable distribution that is represented and labeled for use by infants who have inborn errors of metabolism or low birth weight, or who otherwise have unusual medical or dietary problems.
</P>
<P><I>Manufacturer.</I> A person who prepares, reconstitutes, or otherwise changes the physical or chemical characteristics of an infant formula or packages or labels the product in a container for distribution. The term “manufacturer” does not include a person who prepares, reconstitutes, or mixes infant formula exclusively for an infant under his/her direct care or the direct care of the institution employing such person.
</P>
<P><I>References.</I> References in this part to regulatory sections of the Code of Federal Regulations are to chapter I of title 21, unless otherwise noted.
</P>
<CITA TYPE="N">[50 FR 48186, Nov. 22, 1985, as amended at 79 FR 8074, Feb. 10, 2014]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.7.2" TYPE="SUBPART">
<HEAD>Subpart B—Labeling</HEAD>


<DIV8 N="§ 107.10" NODE="21:2.0.1.1.7.2.1.1" TYPE="SECTION">
<HEAD>§ 107.10   Nutrient information.</HEAD>
<P>(a) The labeling of infant formulas, as defined in section 201(z) of the Federal Food, Drug, and Cosmetic Act, shall bear in the order given, in the units specified, and in tabular format, the following information regarding the product as prepared in accordance with label directions for infant consumption:
</P>
<P>(1) A statement of the number of fluid ounces supplying 100 kilocalories (in case of food label statements, a kilocalorie is represented by the word “Calorie”); and
</P>
<P>(2) A statement of the amount, supplied by 100 kilocalories, of each of the following nutrients and of any other nutrient added by the manufacturer:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Nutrients </TH><TH class="gpotbl_colhed" scope="col">Unit of measurement
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein </TD><TD align="left" class="gpotbl_cell">Grams
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fat </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Carbohydrate </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Water </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Linoleic acid</TD><TD align="left" class="gpotbl_cell">Milligrams
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="2" scope="row"><E T="02">Vitamins</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin A </TD><TD align="left" class="gpotbl_cell">International Units
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin D </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin E </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin K </TD><TD align="left" class="gpotbl_cell">Micrograms
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine (Vitamin B<E T="52">1</E>)</TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin (Vitamin B<E T="52">2</E>)</TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">6</E></TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">12</E></TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Folic acid (Folacin) </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pantothenic acid </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Biotin </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin C (Ascorbic acid)</TD><TD align="left" class="gpotbl_cell">Milligrams
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Choline </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Inositol</TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="2" scope="row"><E T="02">Minerals</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Calcium </TD><TD align="left" class="gpotbl_cell">Milligrams
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Phosphorus </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Magnesium </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Zinc </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Manganese </TD><TD align="left" class="gpotbl_cell">Micrograms
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copper </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iodine </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Selenium </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sodium </TD><TD align="left" class="gpotbl_cell">Milligrams
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potassium </TD><TD align="left" class="gpotbl_cell">Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Chloride </TD><TD align="left" class="gpotbl_cell">Do.</TD></TR></TABLE></DIV></DIV>
<P>(b) In addition the following apply:
</P>
<P>(1) Vitamin A content may also be declared on the label in units of microgram retinol equivalents, vitamin D content in units of micrograms cholecalciferol, vitamin E content in units of milligram alpha-tocopherol equivalents, and sodium, potassium, and chloride content in units of millimoles, micromoles, or milliequivalents. When these declarations are made they shall appear in parentheses immediately following the declarations in International Units for vitamins A, D, and E, and immediately following the declarations in milligrams for sodium, potassium, and chloride.
</P>
<P>(2) Biotin, choline, and inositol content shall be declared except when they are not added to milk-based infant formulas.
</P>
<P>(3) Each of the listed nutrients, and the caloric density, may also be declared on the label on other bases, such as per 100 milliliters or per liter, as prepared for infant consumption.
</P>
<P>(4) One of the following statements shall appear on the principal display panel, as appropriate:
</P>
<P>(i) The statement “Infant Formula With Iron”, or a similar statement, if the product contains 1 milligram or more of iron in a quantity of product that supplies 100 kilocalories when prepared in accordance with label directions for infant consumption.
</P>
<P>(ii) The statement “Additional Iron May Be Necessary”, or a similar statement, if the product contains less than 1 milligram of iron in a quantity of product that supplies 100 kilocalories when prepared in accordance with label directions for infant consumption.
</P>
<P>(5) Any additional vitamin may be declared at the bottom of the vitamin list and any additional minerals may be declared between iodine and sodium, provided that any additionally declared nutrient:
</P>
<P>(i) Has been identified as essential by the Food and Nutrition Board of the Institute of Medicine through its development of a Dietary Reference Intake, or has been identified as essential by the Food and Drug Administration through a <E T="04">Federal Register</E> publication; and
</P>
<P>(ii) Is provided at a level considered in these publications as having biological significance, when these levels are known.
</P>
<CITA TYPE="N">[50 FR 1840, Jan. 14, 1985, as amended at 67 FR 9585, Mar. 4, 2002; 79 FR 8074, Feb. 10, 2014; 80 FR 35840, June 23, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 107.20" NODE="21:2.0.1.1.7.2.1.2" TYPE="SECTION">
<HEAD>§ 107.20   Directions for use.</HEAD>
<P>In addition to the applicable labeling requirements in parts 101 and 105 of this chapter, the product label shall bear:
</P>
<P>(a) Under the heading “Directions For Preparation and Use”, directions for:
</P>
<P>(1) Storage of infant formula before and after the container has been opened, including a statement indicating that prolonged storage at excessive temperatures should be avoided;
</P>
<P>(2) Agitating liquid infant formula before opening the container, such as “Shake Well Before Opening”;
</P>
<P>(3) “Sterilization” of water, bottle, and nipples when necessary for preparing infant formula for use;
</P>
<P>(4) Dilution of infant formula, when appropriate. Directions for powdered infant formula shall contain the weight and volume of powdered formula to be reconstituted.
</P>
<P>(b) In close proximity to the “Directions for Preparation and Use” a pictogram depicting the major steps for preparation of that infant formula, such as (for a concentrated formula):
</P>
<img src="/graphics/er01ja93.366.gif"/>
<P>(c) A “Use by ______” date, the blank to be filled in with the month and year selected by the manufacturer, packer, or distributor of the infant formula on the basis of tests or other information showing that the infant formula, until that date, under the conditions of handling, storage, preparation, and use prescribed by label directions, will: (1) when consumed, contain not less than the quantity of each nutrient, as set forth on its label; and (2) otherwise be of an acceptable quality (e.g., pass through an ordinary bottle nipple).
</P>
<P>(d) The statement “Add Water” or “Do Not Add Water”, as appropriate, to appear on the principal display panel of concentrated or ready-to-feed infant formulas. In close proximity to the statement “Add Water”, a symbol such as
</P>
<img src="/graphics/ec01mr93.000.gif"/>
<FP>if the addition of water is necessary. The symbol shall be placed on a white background encircled by a dark border.
</FP>
<P>(e) A warning statement beneath or in close proximity to the “Directions For Preparation and Use” that cautions against improper preparation or use of an infant formula, such as “THE HEALTH OF YOUR INFANT DEPENDS ON CAREFULLY FOLLOWING THE DIRECTIONS FOR PREPARATION AND USE”.
</P>
<P>(f) A statement indicating that parents should consult their physicians about the use of infant formulas, such as “USE AS DIRECTED BY A PHYSICIAN”.
</P>
<CITA TYPE="N">[50 FR 1840, Jan. 14, 1985, as amended at 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>


<DIV8 N="§ 107.30" NODE="21:2.0.1.1.7.2.1.3" TYPE="SECTION">
<HEAD>§ 107.30   Exemptions.</HEAD>
<P>When containers of ready-to-feed infant formula, to be sold at the retail level, are contained within a multiunit package, the labels of the individual containers shall contain all of the label information required by section 403 of the Federal Food, Drug, and Cosmetic Act (the act), §§ 107.10 and 107.20, and all appropriate sections of part 101 of this chapter, except that the labels of the individual containers contained within the outer package shall be exempt from compliance with the requirements of section 403 (e)(1) and (i)(2) of the act; and §§ 107.10 (a) and (b)(2) and 107.20 (b), (e), and (f), provided that (a) the multiunit package meets all the requirements of this part; (b) individual containers are securely enclosed within and are not intended to be separated from the retail package under conditions of retail sale; and (c) the label on each individual container includes the statement “This Unit Not Intended For Individual Sale” in type size not less than one-sixteenth inch in height. The word “Retail” may be used in lieu of or immediately following the word “Individual” in the statement.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.7.3" TYPE="SUBPART">
<HEAD>Subpart C—Exempt Infant Formulas</HEAD>


<DIV8 N="§ 107.50" NODE="21:2.0.1.1.7.3.1.1" TYPE="SECTION">
<HEAD>§ 107.50   Terms and conditions.</HEAD>
<P>(a) <I>Terms and conditions.</I> Section 412(f)(1) of the act exempts from the requirements of section 412(a), (b), and (c)(1)(A) of the act infant formulas that are represented and labeled for use by an infant who has an inborn error of metabolism or low birth weight or who otherwise has an unusual medical or dietary problem, if such formulas comply with regulations prescribed by the Secretary. The regulations in this subpart establish the terms and conditions that a manufacturer must meet with respect to such infant formulas.
</P>
<P>(b) <I>Infant formulas generally available at the retail level.</I> (1) These exempt infant formulas can generally be purchased from retail store shelves that are readily available to the public. Such formulas are also typically represented and labeled for use to provide dietary management for diseases or conditions that are not clinically serious or life-threatening, even though such formulas may also be represented and labeled for use in clinically serious or life-threatening disorders.
</P>
<P>(2) Except as provided in paragraphs (b)(4) and (5) of this section, an infant formula manufacturer shall, with respect to each formula covered by this paragraph, comply with the nutrient requirements of section 412(g) of the act or of regulations promulgated under section 412(a)(2) of the act, the quality control procedure requirements of part 106, and the labeling requirements of subpart B of this part.
</P>
<P>(3) To retain the exempt status of an infant formula covered by this paragraph, the manufacturer shall submit to the Food and Drug Administration (FDA), at the address specified in paragraph (e)(1) of this section, on or before May 21, 1986, or on or before the 90th day before the first processing of the infant formula for commercial or charitable distribution, whichever occurs later, the label and other labeling of the infant formula, a complete quantitative formulation for the infant formula, and a detailed description of the medical conditions for which the infant formula is represented. FDA will review the information under paragraph (d) of this section.
</P>
<P>(4) To retain the exempt status of an infant formula covered by this paragraph, when any change in ingredients or processes that may result in an adverse impact on levels of nutrients or availability of nutrients is instituted, the manufacturer shall submit to FDA at the address specified in paragraph (e)(1) of this section, before the first processing of the infant formula, the label and other labeling of the infant formula, a complete quantitative formulation for the infant formula, a detailed description of the reformulation and the rationale for the reformulation, a complete description of the change in processing, and a detailed description of the medical conditions for which the infant formula is represented. FDA will review that information under paragraph (d) of this section.
</P>
<P>(5) A manufacturer may deviate from the requirements of paragraph (b)(2) of this section only with respect to those specific requirements for which it submits to FDA, at the address specified in paragraph (e)(1) of this section, the medical, nutritional, scientific, or technological rationale (including any appropriate animal or human clinical studies). FDA will review that information under paragraph (d) of this section.
</P>
<P>(c) <I>Infant formulas not generally available at the retail level.</I> (1) These exempt infant formulas are not generally found on retail shelves for general consumer purchase. Such formulas typically are prescribed by a physician, and must be requested from a pharmacist or are distributed directly to institutions such as hospitals, clinics, and State or Federal agencies. Such formulas are also generally represented and labeled solely to provide dietary management for specific diseases or conditions that are clinically serious or life-threatening and generally are required for prolonged periods of time. Exempt infant formulas distributed directly to institutions such as hospitals, clinics, and State or Federal agencies that are of the same formulation as those generally available at the retail level are subject to the requirements of paragraph (b) of this section rather than to the requirements of this paragraph.
</P>
<P>(2) Except as provided for in paragraph (c)(5) of this section, an infant formula manufacturer shall, with respect to each formula covered by this paragraph, comply with the nutrient requirements of section 412(g) of the act or of regulations promulgated under section 412(a)(2) of the act, and the labeling requirements of subpart B of this part.
</P>
<P>(3) Each manufacturer of an infant formula covered by this paragraph shall establish quality control procedures designed to ensure that the infant formula meets applicable nutrient requirements of this section, including any special nutritional characteristics for the specific disorders or conditions for which the formula is represented for use. Each manufacturer shall maintain records of such quality control procedures sufficient to permit a public health evaluation of each manufactured batch of infant formula and shall permit any authorized FDA employee at all reasonable times to have access to and to copy and verify the records referred to in this paragraph.
</P>
<P>(4) To retain the exempt status of an infant formula covered by this paragraph, the manufacturer shall submit the information required by paragraphs (b)(3) and (4) of this section.
</P>
<P>(5) A manufacturer may deviate from the requirements of paragraph (c)(2) of this section only with respect to those specific requirements for which it submits to FDA, at the address specified in paragraph (e)(1) of this section, the medical, nutritional, scientific, or technological rationale (including any appropriate animal or human clinical studies). FDA will review that information under paragraph (d) of this section.
</P>
<P>(6) The requirements of this section do not apply to an infant formula specially and individually prepared for one or more specific infants on a physician's request.
</P>
<P>(d) <I>FDA review of exempt status.</I> (1) FDA's Center for Food Safety and Applied Nutrition will review information submitted by infant formula manufacturers under paragraph (b) (3), (b) (4), or (c)(4) of this section. On the basis of such review and other information available to the agency, the Center for Food Safety and Applied Nutrition may impose additional conditions on, or modify requirements for, the quality control procedures, nutrient specifications, or labeling of an infant formula, or withdraw a product's exempt status. Such determinations will be made by the Director of the Center for Food Safety and Applied Nutrition.
</P>
<P>(2)(i) If after completing its review of all information submitted, the Center for Food Safety and Applied Nutrition concludes that additional or modified quality control, nutrient, or labeling requirements are needed, or that a product's exempt status is withdrawn, the Center for Food Safety and Applied Nutrition will so notify the manufacturer and this notification will specify the reasons therefor. Upon receipt of this notification, the manufacturer has 10 working days to have the decision reviewed under § 10.75 by the office of the Commissioner of Food and Drugs. A determination by the Director of the Center for Food Safety and Applied Nutrition that is not appealed becomes a final agency decision.
</P>
<P>(ii) After a final decision by the Director or by the office of the Commissioner that a product's exempt status is withdrawn, the manufacturer shall comply with the nutrient requirements of section 412(g) of the act or of regulations promulgated under section 412(a)(2) of the act, the quality control requirements of part 106, and the labeling requirements of subpart B of this part.
</P>
<P>(iii) The compliance date for the withdrawal of a product's exempt status or the imposition of additional or modified quality control, nutrient, or labeling requirements is 60 calendar days after issuance of the final decision except as otherwise provided for reasons stated in the decision. If the agency determines that a health hazard may exist and so notifies the manufacturer, withdrawal of a product's exempt status shall be effective on the date of receipt of notification from the Director of the Center for Food Safety and Applied Nutrition. Additional or modified requirements, or the withdrawal of an exemption, apply only to those formulas that are manufactured after the compliance date. A postponement of the compliance date may be granted for good cause.
</P>
<P>(3) FDA may decide that withdrawal of an exemption is necessary when, on the basis of its review under paragraph (d)(1) of this section, it concludes that quality control procedures are not adequate to ensure that the formula contains all required nutrients, that deviations in nutrient levels are not supported by generally accepted scientific, nutritional, or medical rationale, or that deviations from subpart B of this part are not necessary to provide appropriate directions for preparation and use of the infant formula, or that additional labeling information is necessary.
</P>
<P>(4) FDA will use the following criteria in determining whether deviations from the requirements of this subpart are necessary and will adequately protect the public health:
</P>
<P>(i) A deviation from the nutrient requirements of section 412(g) of the act or of regulations promulgated under section 412(a)(2) of the act is necessary to provide an infant formula that is appropriate for the dietary management of a specific disease, disorder, or medical condition;
</P>
<P>(ii) For exempt infant formulas subject to paragraph (b) of this section, a deviation from the quality control procedures requirements of part 106 is necessary because of unusual or difficult technological problems in manufacturing the infant formula; and
</P>
<P>(iii) A deviation from the labeling requirements of subpart B of this part is necessary because label information, including pictograms and symbols required by those regulations, could lead to inappropriate use of the product.
</P>
<P>(e) <I>Notification requirements.</I> (1) Information required by paragraphs (b) and (c) of this section shall be submitted to the Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Nutrition, Labeling, and Dietary Supplements, Infant Formula and Medical Foods Staff (HFS-850), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<P>(2) The manufacturer shall promptly notify the Food and Drug Administration when the manufacturer has knowledge (as defined in section 412(c)(2) of the Federal Food, Drug, and Cosmetic Act) that reasonably supports the conclusion that an exempt infant formula that has been processed by the manufacturer and that has left an establishment subject to the control of the manufacturer may not provide the nutrients required by paragraph (b) or (c) of this section, or when there is an exempt infant formula that may be otherwise adulterated or misbranded and if so adulterated or misbranded presents a risk of human health. This notification shall be made, by telephone, to the Director of the appropriate Food and Drug Administration district office specified in part 5, subpart M of this chapter. After normal business hours (8 a.m. to 4:30 p.m.), contact the Food and Drug Administration Emergency Call Center at 866-300-4374. The manufacturer shall send a followup written confirmation to the Center for Food Safety and Applied Nutrition (HFS-605), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, and to the appropriate FDA district office specified in part 5, subpart M of this chapter.
</P>
<CITA TYPE="N">[50 FR 48187, Nov. 22, 1985, as amended at 61 FR 14479, Apr. 2, 1996; 66 FR 17358, Mar. 30, 2001; 66 FR 56035, Nov. 6, 2001; 67 FR 9585, Mar. 4, 2002; 75 FR 32659, June 9, 2010; 79 FR 8074, Feb. 10, 2014]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.7.4" TYPE="SUBPART">
<HEAD>Subpart D—Nutrient Requirements</HEAD>


<DIV8 N="§ 107.100" NODE="21:2.0.1.1.7.4.1.1" TYPE="SECTION">
<HEAD>§ 107.100   Nutrient specifications.</HEAD>
<P>(a) An infant formula shall contain the following nutrients at a level not less than the minimum level specified and not more than the maximum level specified for each 100 kilocalories of the infant formula in the form prepared for consumption as directed on the container:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Nutrients
</TH><TH class="gpotbl_colhed" scope="col">Unit of measurement
</TH><TH class="gpotbl_colhed" scope="col">Minimum level
</TH><TH class="gpotbl_colhed" scope="col">Maximum level
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Protein</TD><TD align="left" class="gpotbl_cell">Grams</TD><TD align="right" class="gpotbl_cell">1.8</TD><TD align="right" class="gpotbl_cell">4.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fat</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">3.3</TD><TD align="right" class="gpotbl_cell">6.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Percent calories</TD><TD align="right" class="gpotbl_cell">30</TD><TD align="right" class="gpotbl_cell">54
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Linoleic acid</TD><TD align="left" class="gpotbl_cell">Milligrams</TD><TD align="right" class="gpotbl_cell">300
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Percent calories</TD><TD align="right" class="gpotbl_cell">2.7
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="center" class="gpotbl_cell" colspan="4" scope="row"><E T="02">Vitamins</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin A</TD><TD align="left" class="gpotbl_cell">International Units</TD><TD align="right" class="gpotbl_cell">250</TD><TD align="right" class="gpotbl_cell">750
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin D</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">40</TD><TD align="right" class="gpotbl_cell">100
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin E</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">0.7
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin K</TD><TD align="left" class="gpotbl_cell">Micrograms</TD><TD align="right" class="gpotbl_cell">4
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine (Vitamin B<E T="52">1</E>)</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">40
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin (Vitamin B<E T="52">2</E>)</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">60
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">6</E></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">35
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin B<E T="52">12</E></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">0.15
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin 
<sup>1</sup></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">250
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Folic acid (Folacin)</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">4
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pantothenic acid</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">300
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Biotin 
<sup>2</sup></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">1.5
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Vitamin C (Ascorbic acid)</TD><TD align="left" class="gpotbl_cell">Milligrams</TD><TD align="right" class="gpotbl_cell">8
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Choline 
<sup>2</sup></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">7
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Inositol 
<sup>2</sup></TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">4
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="center" class="gpotbl_cell" colspan="4" scope="row"><E T="02">Minerals</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Calcium</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">60
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Phosphorus</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">30
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Magnesium</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">6
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iron</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">0.15</TD><TD align="right" class="gpotbl_cell">3.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Zinc</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">0.5
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Manganese</TD><TD align="left" class="gpotbl_cell">Micrograms</TD><TD align="right" class="gpotbl_cell">5
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Copper</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">60
</TD><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Iodine</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">5</TD><TD align="right" class="gpotbl_cell">75
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Selenium</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">2</TD><TD align="right" class="gpotbl_cell">7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sodium</TD><TD align="left" class="gpotbl_cell">Milligrams</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">60
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potassium</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">80</TD><TD align="right" class="gpotbl_cell">200
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Chloride</TD><TD align="left" class="gpotbl_cell">Do.</TD><TD align="right" class="gpotbl_cell">55</TD><TD align="right" class="gpotbl_cell">150
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> The generic term “niacin” includes niacin (nicotinic acid) and niacinamide (nicotinamide).
</P><P class="gpotbl_note">
<sup>2</sup> Required only for non-milk-based infant formulas.</P></DIV></DIV>
<P>(b) Vitamin E shall be present at a level of at least 0.7 International Unit of vitamin E per gram of linoleic acid.
</P>
<P>(c) Any vitamin K added shall be in the form of phylloquinone.
</P>
<P>(d) Vitamin B<E T="52">6</E> shall be present at a level of at least 15 micrograms of vitamin B<E T="52">6</E> for each gram of protein in excess of 1.8 grams of protein per 100 kilocalories of infant formula in the form prepared for consumption as directed on the container.
</P>
<P>(e) The ratio of calcium to phosphorus in infant formula in the form prepared for consumption as directed on the container shall be no less than 1.1 and not more than 2.0.
</P>
<P>(f) Protein shall be present in an amount not to exceed 4.5 grams per 100 kilocalories regardless of quality, and not less than 1.8 grams per 100 kilocalories of infant formula in the form prepared for consumption as directed on the container when its biological quality is equivalent to or better than that of casein. If the biological quality of the protein is less than that of casein, the minimum amount of protein shall be increased proportionately to compensate for its lower biological quality. For example, an infant formula containing protein with a biological quality of 75 percent of casein shall contain at least 2.4 grams of protein (1.8/0.75). No protein with a biological quality less than 70 percent of casein shall be used.
</P>
<CITA TYPE="N">[50 FR 45108, Oct. 30, 1985, as amended at 80 FR 35841, June 23, 2015]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.7.5" TYPE="SUBPART">
<HEAD>Subpart E—Infant Formula Recalls</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>54 FR 4008, Jan. 27, 1989, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 107.200" NODE="21:2.0.1.1.7.5.1.1" TYPE="SECTION">
<HEAD>§ 107.200   Food and Drug Administration-required recall.</HEAD>
<P>When the Food and Drug Administration determines that an adulterated or misbranded infant formula presents a risk to human health, a manufacturer shall immediately take all actions necessary to recall that formula, extending to and including the retail level, consistent with the requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 107.210" NODE="21:2.0.1.1.7.5.1.2" TYPE="SECTION">
<HEAD>§ 107.210   Firm-initiated product removals.</HEAD>
<P>(a) If a manufacturer has determined to recall voluntarily from the market an infant formula that is not subject to § 107.200 but that otherwise violates the laws and regulations administered by the Food and Drug Administration (FDA) and that would be subject to legal action, the manufacturer, upon prompt notification to FDA, shall administer such voluntary recall consistent with the requirements of this subpart.
</P>
<P>(b) If a manufacturer has determined to withdraw voluntarily from the market an infant formula that is adulterated or misbranded in only a minor way and that would not be subject to legal action, such removal from the market is deemed to be a market withdrawal, as defined in § 7.3(j) of this chapter. As required by § 107.240(a), the manufacturer shall promptly notify FDA of such violative formula and may, but is not required to, conduct such market withdrawal consistent with the requirements of this subpart pertaining to product recalls.


</P>
</DIV8>


<DIV8 N="§ 107.220" NODE="21:2.0.1.1.7.5.1.3" TYPE="SECTION">
<HEAD>§ 107.220   Scope and effect of infant formula recalls.</HEAD>
<P>(a) The requirements of this subpart apply:
</P>
<P>(1) When the Food and Drug Administration has determined that it is necessary to remove from the market a distributed infant formula that is in violation of the laws and regulations administered by the Food and Drug Administration and that poses a risk to human health; or
</P>
<P>(2) When a manufacturer has determined that it is necessary to remove from the market a distributed infant formula that:
</P>
<P>(i) Is no longer subject to the manufacturer's control;
</P>
<P>(ii) Is in violation of the laws and regulations administered by the Food and Drug Administration and against which the agency could initiate legal or regulatory action; and
</P>
<P>(iii) Does not present a human risk.
</P>
<P>(b) The Food and Drug Administration will monitor continually the recall action and will take appropriate actions to ensure that the violative infant formula is removed from the market.


</P>
</DIV8>


<DIV8 N="§ 107.230" NODE="21:2.0.1.1.7.5.1.4" TYPE="SECTION">
<HEAD>§ 107.230   Elements of an infant formula recall.</HEAD>
<P>A recalling firm shall conduct an infant formula recall with the following elements:
</P>
<P>(a) The recalling firm shall evaluate in writing the hazard to human health associated with the use of the infant formula. This health hazard evaluation shall include consideration of any disease, injury, or other adverse physiological effect that has been or that could be caused by the infant formula and of the seriousness, likelihood, and consequences of the diseases, injury, or other adverse physiological effect. The Food and Drug Administration will conduct its own health hazard evaluation and promptly notify the recalling firm of the results of that evaluation if the criteria for recall under § 107.200 have been met.
</P>
<P>(b) The recalling firm shall devise a written recall strategy suited to the individual circumstances of the particular recall. The recall strategy shall take into account the health hazard evaluation and specify the following: The extent of the recall; if necessary, the public warning to be given about any hazard presented by the infant formula; the disposition of the recalled infant formula; and the effectiveness checks that will be made to determine that the recall is carried out.
</P>
<P>(c) The recalling firm shall promptly notify each of its affected direct accounts about the recall. The format of a recall communication shall be distinctive, and the content and extent of a recall communication shall be commensurate with the hazard of the infant formula being recalled and the strategy developed for the recall. The recall communication shall instruct consignees to report back quickly to the recalling firm about whether they are in possession of the recalled infant formula and shall include a means of doing so. The recalled communication shall also advise consignees how to return the recall infant formula to the manufacturer or otherwise dispose of it. The recalling firm shall send a followup recall communication to any consignee that does not respond to the initial recall communication.
</P>
<P>(d) If the infant formula presents a risk to human health, the recalling firm shall request that each establishment, at which such infant formula is sold or available for sale, post at the point of purchase of such formula a notice of such recall at such establishment. The notice shall be provided by the recalling firm after approval of the notice by the Food and Drug Administration. The recalling firm shall also request that each retail establishment maintain such notice on display until such time as the Food and Drug Administration notifies the recalling firm that the agency considers the recall completed.
</P>
<P>(e) The recalling firm shall furnish promptly to the appropriate Food and Drug Administration district office listed in part 5, subpart M of this chapter, as they are available, copies of the health hazard evaluation, the recall strategy, and all recall communications (including, for a recall under § 107.200, the notice to be displayed at retail establishments) directed to consignees, distributors, retailers, and members of the public.
</P>
<CITA TYPE="N">[54 FR 4008, Jan. 27, 1989, as amended at 66 FR 17358, Mar. 30, 2001; 69 FR 17291, Apr. 2, 2004]


</CITA>
</DIV8>


<DIV8 N="§ 107.240" NODE="21:2.0.1.1.7.5.1.5" TYPE="SECTION">
<HEAD>§ 107.240   Notification requirements.</HEAD>
<P>(a) <I>Telephone report.</I> When a determination is made that an infant formula is to be recalled, the recalling firm shall telephone within 24 hours the appropriate Food and Drug Administration district office listed in § 5.115 of this chapter and shall provide relevant information about the infant formula that is to be recalled.
</P>
<P>(b) <I>Initial written report.</I> Within 14 days after the recall has begun, the recalling firm shall provide a written report to the appropriate FDA district office. The report shall contain relevant information, including the following cumulative information concerning the infant formula that is being recalled:
</P>
<P>(1) Number of consignees notified of the recall and date and method of notification, including recalls required by § 107.200, information about the notice provided for retail display, and the request for its display.
</P>
<P>(2) Number of consignees responding to the recall communication and quantity of recalled infant formula on hand at each consignee at the time the communication was received.
</P>
<P>(3) Quantity of recalled infant formula returned or corrected by each consignee contacted and the quantity of recalled infant formula accounted for.
</P>
<P>(4) Number and results of effectiveness checks that were made.
</P>
<P>(5) Estimated timeframes for completion of the recall.
</P>
<P>(c) <I>Status reports.</I> The recalling firm shall submit to the appropriate FDA district office a written status report on the recall at least every 14 days until the recall is terminated. The status report shall describe the steps taken by the recalling firm to carry out the recall since the last report and the results of these steps.
</P>
<CITA TYPE="N">[79 FR 8074, Feb. 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 107.250" NODE="21:2.0.1.1.7.5.1.6" TYPE="SECTION">
<HEAD>§ 107.250   Termination of an infant formula recall.</HEAD>
<P>The recalling firm may submit a recommendation for termination of the recall to the appropriate FDA district office for transmittal to the Recall Coordinator, Division of Enforcement (HFS-605), Office of Compliance, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, or by email to <I>CFSAN.RECALL@fda.hhs.gov</I>, for action. Any such recommendation shall contain information supporting a conclusion that the recall strategy has been effective. The Agency will respond within 15 days of receipt by the Division of Enforcement of the request for termination. The recalling firm shall continue to implement the recall strategy until it receives final written notification from the Agency that the recall has been terminated. The Agency will send such notification, unless the Agency has information from FDA's own audits or from other sources demonstrating that the recall has not been effective. The Agency may conclude that a recall has not been effective if:
</P>
<P>(a) The recalling firm's distributors have failed to retrieve the recalled infant formula; or
</P>
<P>(b) Stocks of the recalled infant formula remain in distribution channels that are not in direct control of the recalling firm.
</P>
<CITA TYPE="N">[54 FR 4008, Jan. 27, 1989, as amended at 61 FR 14479, Apr. 2, 1996; 66 FR 17359, Mar. 30, 2001; 69 FR 17291, Apr. 2, 2004; 79 FR 8075, Feb. 10, 2014]


</CITA>
</DIV8>


<DIV8 N="§ 107.260" NODE="21:2.0.1.1.7.5.1.7" TYPE="SECTION">
<HEAD>§ 107.260   Revision of an infant formula recall.</HEAD>
<P>If after a review of the recalling firm's recall strategy or periodic reports or other monitoring of the recall, the Food and Drug Administration concludes that the actions of the recalling firm are deficient, the agency shall notify the recalling firm of any serious deficiency. The agency may require the firm to:
</P>
<P>(a) Change the extent of the recall, if the agency concludes on the basis of available data that the depth of the recall is not adequate in light of the risk to human health presented by the infant formula.
</P>
<P>(b) Carry out additional effectiveness checks, if the agency's audits, or other information, demonstrate that the recall has not been effective.
</P>
<P>(c) Issue additional notifications to the firm's direct accounts, if the agency's audits, or other information demonstrate that the original notifications were not received, or were disregarded in a significant number of cases.


</P>
</DIV8>


<DIV8 N="§ 107.270" NODE="21:2.0.1.1.7.5.1.8" TYPE="SECTION">
<HEAD>§ 107.270   Compliance with this subpart.</HEAD>
<P>A recalling firm may satisfy the requirements of this subpart by any means reasonable calculated to meet the obligations set forth in this Subpart E. The recall guidance in subpart C of part 7 of this chapter specify procedures that may be useful to a recalling firm in determining how to comply with these regulations.
</P>
<CITA TYPE="N">[54 FR 4008, Jan. 27, 1989, as amended at 65 FR 56479, Sept. 19, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 107.280" NODE="21:2.0.1.1.7.5.1.9" TYPE="SECTION">
<HEAD>§ 107.280   Records retention.</HEAD>
<P>Each manufacturer of an infant formula shall make and retain such records respecting the distribution of the infant formula through any establishment owned or operated by such manufacturer as may be necessary to effect and monitor recalls of the formula. Such records shall be retained for at least 1 year after the expiration of the shelf life of the infant formula.
</P>
<CITA TYPE="N">[54 FR 4008, Jan. 27, 1989, as amended at 67 FR 9585, Mar. 4, 2002]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="108" NODE="21:2.0.1.1.8" TYPE="PART">
<HEAD>PART 108—EMERGENCY PERMIT CONTROL
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 344, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14334, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 108 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.8.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 108.3" NODE="21:2.0.1.1.8.1.1.1" TYPE="SECTION">
<HEAD>§ 108.3   Definitions.</HEAD>
<P>(a) The definitions contained in section 201 of the Federal Food, Drug, and Cosmetic Act are applicable to such terms when used in this part.
</P>
<P>(b) <I>Commissioner</I> means the Commissioner of Food and Drugs.
</P>
<P>(c) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act, as amended.
</P>
<P>(d) <I>Permit</I> means an emergency permit issued by the Commissioner pursuant to section 404 of the act for such temporary period of time as may be necessary to protect the public health.
</P>
<P>(e) <I>Manufacture, processing, or packing of food in any locality</I> means activities conducted in a single plant or establishment, a series of plants under a single management, or all plants in an industry or region, by a manufacturer, processor, or packer.


</P>
</DIV8>


<DIV8 N="§ 108.5" NODE="21:2.0.1.1.8.1.1.2" TYPE="SECTION">
<HEAD>§ 108.5   Determination of the need for a permit.</HEAD>
<P>(a) Whenever the Commissioner determines after investigation that a manufacturer, processor, or packer of a food for which a regulation has been promulgated in subpart B of this part does not meet the mandatory conditions and requirements established in such regulation, he shall issue to such manufacturer, processor, or packer an order determining that a permit shall be required before the food may be introduced or delivered for introduction into interstate commerce by that person. The order shall specify the mandatory conditions and requirements with which there is a lack of compliance.
</P>
<P>(1) The manufacturer, processor, or packer shall have 3 working days after receipt of such order within which to file objections. Such objections may be filed by telegram, telex, or any other mode of written communication addressed to the Center for Food Safety and Applied Nutrition, Food and Drug Administration (HFS-605), 5001 Campus Dr., College Park, MD 20740. If such objections are filed, the determination is stayed pending a hearing to be held within 5 working days after the filing of objections on the issues involved unless the Commissioner determines that the objections raise no genuine and substantial issue of fact to justify a hearing.
</P>
<P>(2) If the Commissioner finds that there is an imminent hazard to health, the order shall contain this finding and the reasons therefor, and shall state that the determination of the need for a permit is effective immediately pending an expedited hearing.
</P>
<P>(b) A hearing under this section shall be conducted by the Commissioner or his designee at a location agreed upon by the objector and the Commissioner or, if such agreement cannot be reached, at a location designated by the Commissioner. The manufacturer, processor, or packer shall have the right to cross-examine the Food and Drug Administration's witnesses and to present witnesses on his own behalf.
</P>
<P>(c) Within 5 working days after the hearing, and based on the evidence presented at the hearing, the Commissioner shall determine whether a permit is required and shall so inform the manufacturer, processor, or packer in writing, with the reasons for his decision.
</P>
<P>(d) The Commissioner's determination of the need for a permit constitutes final agency action from which appeal lies to the courts. The Commissioner will not stay a determination of the need for a permit pending court appeal except in unusual circumstances, but will participate in expediting any such appeal.
</P>
<CITA TYPE="N">[42 FR 14334, Mar. 15, 1977, as amended at 54 FR 24891, June 12, 1989; 61 FR 14479, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 108.6" NODE="21:2.0.1.1.8.1.1.3" TYPE="SECTION">
<HEAD>§ 108.6   Revocation of determination of need for permit.</HEAD>
<P>(a) A permit shall be required only during such temporary period as is necessary to protect the public health.
</P>
<P>(b) Whenever the Commissioner has reason to believe that a permit holder is in compliance with the mandatory requirements and conditions established in subpart B of this part and is likely to remain in compliance, he shall, on his own initiative or on the application of the permit holder, revoke both the determination of need for a permit and the permit that had been issued. If denied, the applicant shall, upon request, be afforded a hearing conducted in accordance with § 108.5 (b) and (c) as soon as practicable. Such revocation is without prejudice to the initiation of further permit proceedings with respect to the same manufacturer, processor, or packer should later information again show the need for a permit.


</P>
</DIV8>


<DIV8 N="§ 108.7" NODE="21:2.0.1.1.8.1.1.4" TYPE="SECTION">
<HEAD>§ 108.7   Issuance or denial of permit.</HEAD>
<P>(a) After a determination and notification by the Commissioner in accordance with the provisions of § 108.5 that a manufacturer, processor, or packer requires a permit, such manufacturer, processor, or packer may not thereafter introduce or deliver for introduction into interstate commerce any such food manufactured, processed, or packed by him unless he holds a permit issued by the Commissioner or obtains advance written approval of the Food and Drug Administration pursuant to § 108.12(a).
</P>
<P>(b) Any manufacturer, processor, or packer for whom the Commissioner has made a determination that a permit is necessary may apply to the Commissioner for the issuance of such a permit. The application shall contain such data and information as is necessary to show that all mandatory requirements and conditions for the manufacturer, processing or packing of a food for which regulations are established in subpart B of this part are met and, in particular, shall show that the deviations specified in the Commissioner's determination of the need for a permit have been corrected or suitable interim measures established. Within 10 working days after receipt of such application, (except that the Commissioner may extend such time an additional 10 working days where necessary), the Commissioner shall issue a permit, deny the permit, or offer the applicant a hearing conducted in accordance with § 108.5 (b) and (c) as to whether the permit should be issued. The Commissioner shall issue such a permit to which shall be attached, in addition to the mandatory requirements and conditions of subpart B of this part, any additional requirements or conditions which may be necessary to protect the public health if he finds that all mandatory requirements and conditions of subpart B of this part are met or suitable interim measures are established.
</P>
<P>(c) Denial of a permit constitutes final agency action from which appeal lies to the courts. The Commissioner will not stay such denial pending court appeal except in unusual circumstances, but will participate in expediting any such appeal.


</P>
</DIV8>


<DIV8 N="§ 108.10" NODE="21:2.0.1.1.8.1.1.5" TYPE="SECTION">
<HEAD>§ 108.10   Suspension and reinstatement of permit.</HEAD>
<P>(a) Whenever the Commissioner finds that a permit holder is not in compliance with the mandatory requirements and conditions established by the permit, he shall immediately suspend the permit and so inform the permit holder, with the reasons for the suspension.
</P>
<P>(b) Upon application for reinstatement of a permit, the Commissioner shall, within 10 working days, reinstate the permit if he finds that the person is in compliance with the mandatory requirements and conditions established by the permit or deny the application.
</P>
<P>(c) Any person whose permit has been suspended or whose application for reinstatement has been denied may request a hearing. The hearing shall be conducted by the Commissioner or his designee within 5 working days of receipt of the request at a location agreed upon by the objector and the Commissioner or, if an agreement cannot be reached, at a location designated by the Commissioner. The permit holder shall have the right to present witnesses on his own behalf and to cross-examine the Food and Drug Administration's witnesses.
</P>
<P>(d) Within 5 working days after the hearing, and based on the evidence presented at the hearing, the Commissioner shall determine whether the permit shall be reinstated and shall so inform the permit holder, with the reasons for his decision.
</P>
<P>(e) Denial of an application for reinstatement of a permit constitutes final agency action from which appeal lies to the courts. The Commissioner will not stay such denial pending court appeal except in unusual circumstances, but will participate in expediting any such appeal.


</P>
</DIV8>


<DIV8 N="§ 108.12" NODE="21:2.0.1.1.8.1.1.6" TYPE="SECTION">
<HEAD>§ 108.12   Manufacturing, processing, or packing without a permit, or in violation of a permit.</HEAD>
<P>(a) A manufacturer, processor, or packer may continue at his own risk to manufacture, process, or pack without a permit a food for which the Commissioner has determined that a permit is required. All food so manufactured, processed, or packed during such period without a permit shall be retained by the manufacturer, processor, or packer and may not be introduced or delivered for introduction into interstate commerce without the advance written approval of the Food and Drug Administration. Such approval may be granted only upon an adequate showing that such food is free from microorganisms of public health significance. The manufacturer, processor, or packer may provide to the Commissioner, for his consideration in making any such determination, an evaluation of the potential public health significance of such food by a competent authority in accordance with procedures recognized as being adequate to detect any potential hazard to public health. Within 20 working days after receipt of a written request for such written approval the Food and Drug Administration shall either issue such written approval or deny the request. If the request is denied, the applicant shall, upon request, be afforded a prompt hearing conducted in accordance with § 108.5 (b) and (c).
</P>
<P>(b) Except as provided in paragraph (a) of this section, no manufacturer, processor, or packer may introduce or deliver for introduction into interstate commerce without a permit or in violation of a permit a food for which the Commissioner has determined that a permit is required. Where a manufacturer, processor, or packer utilizes a consolidation warehouse or other storage facility under his control, interstate shipment of any such food from the point of production to that warehouse or storage facility shall not violate this paragraph, provided that no further introduction or delivery for introduction into interstate commerce is made from that consolidated warehouse or storage facility except as provided in paragraph (a) of this section.


</P>
</DIV8>


<DIV8 N="§ 108.19" NODE="21:2.0.1.1.8.1.1.7" TYPE="SECTION">
<HEAD>§ 108.19   Establishment of requirements for exemption from section 404 of the act.</HEAD>
<P>(a) Whenever the Commissioner finds after investigation that the distribution in interstate commerce of any class of food may, by reason of contamination with microorganisms during the manufacture, processing, or packing thereof in any locality, be injurious to health, and that such injurious nature cannot be adequately determined after such articles have entered interstate commerce, he shall promulgate regulations in Subpart B of this part establishing requirements and conditions governing the manufacture, processing, or packing of the food necessary to protect the public health. Such regulations may be proposed by the Commissioner on his own initiative or in response to a petition from any interested person pursuant to part 10 of this chapter.
</P>
<P>(b) A manufacturer, processor, or packer of a food for which a regulation has been promulgated in subpart B of this part shall be exempt from the requirement for a permit only if he meets all of the mandatory requirements and conditions established in that regulation.
</P>
<CITA TYPE="N">[42 FR 14334, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.8.2" TYPE="SUBPART">
<HEAD>Subpart B—Specific Requirements and Conditions for Exemption From or Compliance With an Emergency Permit</HEAD>


<DIV8 N="§ 108.25" NODE="21:2.0.1.1.8.2.1.1" TYPE="SECTION">
<HEAD>§ 108.25   Acidified foods.</HEAD>
<P>(a) Inadequate or improper manufacture, processing, or packing of acidified foods may result in the distribution in interstate commerce of processed foods that may be injurious to health. The harmful nature of such foods cannot be adequately determined after these foods have entered into interstate commerce. The Commissioner of Food and Drugs therefore finds that, to protect the public health, it may be necessary to require any commercial processor, in any establishment engaged in the manufacture, processing, or packing of acidified foods, to obtain and hold a temporary emergency permit provided for under section 404 of the Federal Food, Drug, and Cosmetic Act. Such a permit may be required whenever the Commissioner finds, after investigation, that the commercial processor has failed to fulfill all the requirements of this section, including registration and filing of process information, and the mandatory portions of §§ 114.10, 114.80(a) (1) and (2), and (b), 114.83, 114.89, and 114.100 (b), (c), and (d) of this chapter as they relate to acidified foods. These requirements are intended to ensure safe manufacturing, processing, and packing processes and to permit the Food and Drug Administration to verify that these processes are being followed. Failure to meet these requirements shall constitute a prima facie basis for the immediate application of the emergency permit control provisions of section 404 of the act to that establishment, under the procedures established in subpart A of this part. 
</P>
<P>(b) The definitions in § 114.3 of this chapter are applicable when those terms are used in this section.
</P>
<P>(c)(1) <I>Registration.</I> A commercial processor, when first engaging in the manufacture, processing, or packing of acidified foods in any State, as defined in section 201(a)(1) of the act, shall, not later than 10 days after first so engaging, register and file with the Food and Drug Administration on Form FDA 2541 (food canning establishment registration) information including, but not limited to, the name of the establishment, principal place of business, the location of each establishment in which that processing is carried on, the processing method in terms of acidity and pH control, and a list of foods so processed in each establishment. These forms are available from the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at any Food and Drug Administration district office. The completed form shall be submitted to the Center for Food Safety and Applied Nutrition (HFS-565), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. These forms also are available on the Food and Drug Administration's Web site at <I>http://www.fda.gov/Food/GuidanceRegulation/FoodFacilityRegistration/AcidifiedLACFRegistration/ucm2007436.htm.</I> For electronic submission go to FDA's Industry Systems Web site at <I>www.access.fda.gov.</I> Foreign processors shall register before any offering of foods for import into the United States. Commercial processors duly registered under this section shall notify the Food and Drug Administration not later than 90 days after the commercial processor ceases or discontinues the manufacture, processing, or packing of the foods in any establishment, except that this notification shall not be required for temporary cessations due to the seasonal character of an establishment's production or by temporary conditions including, but not limited to, labor disputes, fire, or acts of God.
</P>
<P>(2) <I>Process filing.</I> A commercial processor engaged in the processing of acidified foods shall, not later than 60 days after registration, and before packing any new product, provide the Food and Drug Administration information on the scheduled processes including, as necessary, conditions for heat processing and control of pH, salt, sugar, and preservative levels and source and date of the establishment of the process, for each acidified food in each container size. Filing of this information does not constitute approval of the information by the Food and Drug Administration, and information concerning processes and other data so filed shall be regarded as trade secrets within the meaning of 21 U.S.C. 331(j) and 18 U.S.C. 1905. This information shall be submitted on Form FDA 2541e (Food Process Filing for Acidified Method). Forms are available from the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at any Food and Drug Administration district office. The completed form shall be submitted to the LACF Registration Coordinator (HFS-618), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. These forms also are available on the Food and Drug Administration's Web site at <I>http://www.fda.gov/Food/GuidanceRegulation/FoodFacilityRegistration/AcidifiedLACFRegistration/ucm2007436.htm.</I> For electronic submission go to FDA's Industry Systems Web site at <I>www.access.fda.gov.</I>
</P>
<P>(3) <I>Process adherence and information</I>—(i) <I>Scheduling.</I> A commercial processor engaged in processing acidified foods in any registered establishment shall process each food in conformity with at least the scheduled processes filed under paragraph (c)(2) of this section.
</P>
<P>(ii) <I>Process and pH information availability.</I> When requested by the Food and Drug Administration in writing, a commercial processor engaged in the processing of acidified foods shall provide the Food and Drug Administration with any process and procedure information that the Food and Drug Administration deems necessary to determine the adequacy of the process. Furnishing of this information does not constitute approval by the Food and Drug Administration of the content of the information filed, and the information concerning processes and other data so furnished shall be considered trade secrets within the meaning of 21 U.S.C. 331(j) and 18 U.S.C. 1905 (to the extent that they qualify under those provisions).
</P>
<P>(d) A commercial processor engaged in the processing of acidified foods shall promptly report to the Food and Drug Administration any instance of spoilage, process deviation, or contamination with microorganisms, the nature of which has potential health-endangering significance, where any lot of such food has in whole or in part entered distribution in commerce.
</P>
<P>(e) A commercial processor engaged in the processing of acidified foods shall prepare and maintain files on a current procedure for use for products under the processor's control, which that processor will ask the distributor to follow, including plans for recalling products that may be injurious to health; for identifying, collecting, warehousing, and controlling products; for determining the effectiveness of recalls; for notifying the Food and Drug Administration of any recalls; and for implementing recall programs.
</P>
<P>(f) All plant personnel involved in acidification, pH control, heat treatment, or other critical factors of the operation shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction in food-handling techniques, food protection principles, personal hygiene, plant sanitation practices, pH controls, and critical factors in acidification, and who has satisfactorily completed the prescribed course of instruction. The Commissioner will consider students who have satisfactorily completed the required portions of the courses presented under § 108.35 and part 113 of this chapter before March 16, 1979, as having satisfactorily completed the prescribed course of instruction under this section and part 114 of this chapter. The Commissioner will not withhold approval of any school qualified to give such instruction.
</P>
<P>(g) A commercial processor engaged in the processing of acidified foods shall prepare, review, and retain at the processing plant or other reasonably accessible location for a period of 3 years from the date of manufacture, all records of processing, deviations in processing, pH, and other records specified in part 114 of this chapter. Upon written demand during the course of a factory inspection under section 704 of the act by a duly authorized employee of the Food and Drug Administration, a commercial processor shall permit the inspection and copying by that employee of these records to verify the pH and the adequacy of processing.
</P>
<P>(h) This section shall not apply to the commercial processing of any food processed under the continuous inspection of the meat and poultry inspection program of the Food Safety and Inspection Service of the Department of Agriculture under the Federal Meat Inspection Act (34 Stat. 1256, as amended by 81 Stat. 584 (21 U.S.C. 601 <I>et seq.</I>)) and the Poultry Products Inspection Act (71 Stat. 441, as amended by 82 Stat. 791 (21 U.S.C. 451 <I>et seq.</I>)).
</P>
<P>(i) Wherever the Commissioner finds that any State regulates the commercial processing of acidified foods under effective regulations specifying at least the requirements of part 114 of this chapter, the Commissioner shall issue a notice stating that compliance with such State regulations shall constitute compliance with this section, if the State through its regulatory agency or each processor of acidified foods in the State files with the Food and Drug Administration the registration information and the processing information prescribed in paragraph (c) of this section.
</P>
<P>(j) <I>Imports.</I> (1) This section applies to any foreign commercial processor engaged in the processing of acidified foods and offering those foods for import into the United States except that, in lieu of providing for the issuance of an emergency permit under paragraph (a) of this section, the Commissioner will request the Secretary of the Treasury to refuse admission into the United States, under section 801 of the act, to any acidified foods which the Commissioner determines, after investigation, may result in the distribution in interstate commerce of processed foods that may be injurious to health as set forth in paragraph (a) of this section.
</P>
<P>(2) Any acidified food so refused admission shall not be admitted until the Commissioner determines that the commercial processor offering the food for import has complied with the requirements of this section and that the food is not injurious to health. To assist the Commissioner in making this determination, a duly authorized employee of the Food and Drug Administration shall be permitted to inspect the commercial processor's manufacturing, processing, and packing facilities.
</P>
<P>(k) The following information submitted to the Food and Drug Administration under this section is not available for public disclosure unless it has been previously disclosed to the public as defined in § 20.81 of this chapter or it relates to a product or ingredient that has been abandoned and no longer represents a trade secret or confidential commercial or financial information as defined in § 20.61 of this chapter:
</P>
<P>(1) Manufacturing methods or processes, including quality control information.
</P>
<P>(2) Production, sales, distribution, and similar information, except that any compilation of the information aggregated and prepared in a way that does not reveal information which is not available for public disclosure under this provision is available for public disclosure.
</P>
<P>(3) Quantitative or semiquantitative formulas.
</P>
<CITA TYPE="N">[44 FR 16207, Mar. 16, 1979, as amended at 54 FR 24891, June 12, 1989; 61 FR 14479, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 81 FR 46831, July 19, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 108.35" NODE="21:2.0.1.1.8.2.1.2" TYPE="SECTION">
<HEAD>§ 108.35   Thermal processing of low-acid foods packaged in hermetically sealed containers.</HEAD>
<P>(a) Inadequate or improper manufacture, processing, or packing of thermally processed low-acid foods in hermetically sealed containers may result in the distribution in interstate commerce of processed foods that may be injurious to health. The harmful nature of such foods cannot be adequately determined after these foods have entered into interstate commerce. The Commissioner of Food and Drugs therefore finds that, in order to protect the public health, it may be necessary to require any commercial processor, in any establishment engaged in the manufacture, processing, or packing of thermally processed low-acid foods in hermetically sealed containers, to obtain and hold a temporary emergency permit provided for under section 404 of the Federal Food, Drug, and Cosmetic Act. Such a permit may be required whenever the Commissioner finds, after investigation, that the commercial processor has failed to fulfill all the requirements of this section, including registration and the filing of process information, and the mandatory portions of part 113 of this chapter. These requirements are intended to ensure safe manufacture, processing, and packing procedures and to permit the Food and Drug Administration to verify that these procedures are being followed. Such failure shall constitute a prima facie basis for the immediate application of the emergency permit control provisions of section 404 of the act to that establishment, pursuant to the procedures established in subpart A of this part.
</P>
<P>(b) The definitions in § 113.3 of this chapter are applicable when such terms are used in this section.
</P>
<P>(c) <I>Registration and process filing</I>—(1) <I>Registration.</I> A commercial processor when first engaging in the manufacture, processing, or packing of thermally processed low-acid foods in hermetically sealed containers in any State, as defined in section 201(a)(1) of the act, shall, not later than 10 days after first so engaging, register with the Food and Drug Administration on Form FDA 2541 (food canning establishment registration) information including (but not limited to) his name, principal place of business, the location of each establishment in which such processing is carried on, the processing method in terms of the type of processing equipment employed, and a list of the low-acid foods so processed in each such establishment. These forms are available from the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at any Food and Drug Administration district office. The completed form shall be submitted to the LACF Registration Coordinator (HFS-618), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. These forms also are available on the Food and Drug Administration's Web site at <I>http://www.fda.gov/Food/GuidanceRegulation/FoodFacilityRegistration/AcidifiedLACFRegistration/default.htm.</I> For electronic submission go to FDA's Industry Systems Web site at <I>www.access.fda.gov.</I> Commercial processors duly registered in accordance with this section shall notify the Food and Drug Administration not later than 90 days after such commercial processor ceases or discontinues the manufacture, processing, or packing of thermally processed foods in any establishment: <I>Provided,</I> that such notification shall not be required as to the temporary cessation necessitated by the seasonal character of the particular establishment's production or caused by temporary conditions including but not limited to strikes, lockouts, fire, or acts of God.
</P>
<P>(2) <I>Process filing.</I> A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers shall, not later than 60 days after registration and prior to the packing of a new product, provide the Food and Drug Administration information as to the scheduled processes including but not limited to the processing method, type of retort or other thermal processing equipment employed, minimum initial temperatures, times and temperatures of processing, sterilizing value (Fo), or other equivalent scientific evidence of process adequacy, critical control factors affecting heat penetration, and source and date of the establishment of the process, for each such low-acid food in each container size: <I>Provided,</I> that the filing of such information does not constitute approval of the information by the Food and Drug Administration, and that information concerning processes and other data so filed shall be regarded as trade secrets within the meaning of 21 U.S.C. 331(j) and 18 U.S.C. 1905. This information shall be submitted on the following forms as appropriate: Form FDA 2541d (Food Process Filing for Low-Acid Retorted Method), Form FDA 2541f (Food Process Filing for Water Activity/Formulation Control Method), or Form FDA 2541g (Food Process Filing for Low-Acid Aseptic Systems). These forms are available from the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at any Food and Drug Administration district office. The completed form(s) shall be submitted to the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. These forms also are available on the Food and Drug Administration's Web site at <I>http://www.fda.gov/Food/GuidanceRegulation/FoodFacilityRegistration/AcidifiedLACFRegistration/default.htm.</I> For electronic submission, go to FDA's Industry Systems Web site at <I>www.access.fda.gov.</I>
</P>
<P>(i) If all the necessary information is not available for existing products, the processor shall, at the time the existing information is provided to the Food and Drug Administration request in writing an extension of time for submission of such information, specifying what additional information is to be supplied and the date by which it is to be submitted. Within 30 working days after receipt of such request the Food and Drug Administration shall either grant or deny such request in writing.
</P>
<P>(ii) If a packer intentionally makes a change in a previously filed scheduled process by reducing the initial temperature or retort temperature, reducing the time of processing, or changing the product formulation, the container, or any other condition basic to the adequacy of scheduled process, he shall prior to using such changed process obtain substantiation by qualified scientific authority as to its adequacy. Such substantiation may be obtained by telephone, telegram, or other media, but must be promptly recorded, verified in writing by the authority, and contained in the packer's files for review by the Food and Drug Administration. Within 30 days after first use, the packer shall submit to the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740 a complete description of the modifications made and utilized, together with a copy of his file record showing prior substantiation by a qualified scientific authority as to the safety of the changed process. Any intentional change of a previously filed scheduled process or modification thereof in which the change consists solely of a higher initial temperature, a higher retort temperature, or a longer processing time, shall not be considered a change subject to this paragraph, but if that modification is thereafter to be regularly scheduled, the modified process shall be promptly filed as a scheduled process, accompanied by full information on the specified forms as provided in this paragraph.
</P>
<P>(iii) Many packers employ an “operating” process in which retort operators are instructed to use retort temperatures and/or processing times slightly in excess of those specified in the scheduled process as a safety factor to compensate for minor fluctuations in temperature or time to assure that the minimum times and temperatures in the scheduled process are always met. This would not constitute a modification of the scheduled process.
</P>
<P>(3) <I>Process adherence and information.</I> (i) A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers in any registered establishment shall process each low-acid food in each container size in conformity with at least the scheduled processes and modifications filed pursuant to paragraph (c)(2) of this section.
</P>
<P>(ii) Process information availability: When requested by the Food and Drug Administration in writing, a commercial processor engaged in thermal processing of low-acid foods packaged in hermetically sealed containers shall provide the Food and Drug Administration with any information concerning processes and procedures which is deemed necessary by the Food and Drug Administration to determine the adequacy of the process: <I>Provided,</I> That the furnishing of such information does not constitute approval of the information by the Food and Drug Administration, and that the information concerning processes and other data so furnished shall be regarded as trade secrets within the meaning of 21 U.S.C. 331(j) and 18 U.S.C. 1905.
</P>
<P>(d) A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers shall promptly report to the Food and Drug Administration any instance of spoilage or process deviation the nature of which indicates potential health significance where any lot of such food has in whole or in part entered distribution.
</P>
<P>(e) A commercial processor engaged in thermal processing of low-acid foods packaged in hermetically sealed containers shall promptly report to the Food and Drug Administration any instance wherein any lot of such food, which may be injurious to health by reason of contamination with microorganisms, has in whole or in part entered distribution.
</P>
<P>(f) A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers shall have prepared and in his files a current procedure which he will use for products under his control and which he will ask his distributor to follow, including plans for effecting recalls of any product that may be injurious to health; for identifying, collecting, warehousing, and controlling the product; for determining the effectiveness of such recall; for notifying the Food and Drug Administration of any such recall; and for implementing such recall program.
</P>
<P>(g) All operators of retorts, thermal processing systems, aseptic processing and packaging systems, or other thermal processing systems, and container closure inspectors shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction in retort operations, aseptic processing and packaging systems operations or other thermal processing systems operations, and container closure inspections, and has satisfactorily completed the prescribed course of instruction: <I>Provided,</I> That this requirement shall not apply in the State of California as listed in paragraph (j) of this section. The Commissioner will not withhold approval of any school qualified to give such instruction.
</P>
<P>(h) A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers shall prepare, review, and retain at the processing plant for a period of not less than one year, and at the processing plant or other reasonably accessible location for an additional two years, all records of processing, deviations in processing, container closure inspections, and other records specified in part 113 of this chapter. If during the first year of the three-year record retention period the processing plant is closed for a prolonged period between seasonal packs, the records may be transferred to some other reasonably accessible location at the end of the seasonal pack. Upon written demand during the course of a factory inspection pursuant to section 704 of the act by a duly authorized employee of the Food and Drug Administration, a commercial processor shall permit the inspection and copying by such employee of these records to verify the adequacy of processing, the integrity of container closures, and the coding of the products.
</P>
<P>(i) This section shall not apply to the commercial processing of any food processed under the continuous inspection of the meat and poultry inspection program of the Food Safety and Inspection Service of the Department of Agriculture under the Federal Meat Inspection Act (34 Stat. 1256, as amended by 81 Stat. 584 (21 U.S.C. 601 <I>et seq.</I>)) and the Poultry Products Inspection Act (71 Stat. 441, as amended by 82 Stat. 791 (21 U.S.C. 451 <I>et seq.</I>)).
</P>
<P>(j) <I>Compliance with State regulations.</I> (1) Wherever the Commissioner finds that any State regulates the commercial thermal processing of low-acid foods in accordance with effective regulations specifying at least the requirements of part 113 of this chapter, he shall issue a notice stating that compliance with such State regulations shall constitute compliance with part 113 of this chapter. However, the provisions of this section shall remain applicable to the commercial processing of low-acid foods in any such State, except that, either the State through its regulatory agency or each processor of low-acid foods in such State shall file with the Center for Food Safety and Applied Nutrition the registration information and the processing information prescribed in paragraph (c) of this section.
</P>
<P>(2) The Commissioner finds that the regulations adopted by the State of California under the laws relating to cannery inspections governing thermal processing of low-acid foods packaged in hermetically sealed containers satisfy the requirements of part 113 of this chapter.
</P>
<FP>Accordingly, processors, who under the laws relating to cannery inspections are licensed by the State of California and who comply with such state regulations, shall be deemed to comply with the requirements of part 113 of this chapter.
</FP>
<P>(k) <I>Imports.</I> (1) This section shall apply to any foreign commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers and offering such foods for import into the United States except that, in lieu of providing for the issuance of an emergency permit under paragraph (a) of this section, the Commissioner will request the Secretary of the Treasury to refuse admission into the United States, pursuant to section 801 of the act, of any such low-acid foods which the Commissioner determines, after investigation, may result in the distribution in interstate commerce of processed foods that may be injurious to health as set forth in paragraph (a) of this section.
</P>
<P>(2) Any such food refused admission shall not be admitted until such time as the Commissioner may determine that the commercial processor offering the food for import is in compliance with the requirements and conditions of this section and that such food is not injurious to health. For the purpose of making such determination, the Commissioner reserves the right for a duly authorized employee of the Food and Drug Administration to inspect the commercial processor's manufacturing, processing, and packing facilities.
</P>
<P>(l) The following data and information submitted to the Food and Drug Administration pursuant to this section are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 of this chapter or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.81 of this chapter:
</P>
<P>(1) Manufacturing methods or processes, including quality control information.
</P>
<P>(2) Production, sales, distribution, and similar data and information, except that any compilation of such data and information aggregated and prepared in a way that does not reveal data or information which is not available for public disclosure under this provision is available for public disclosure.
</P>
<P>(3) Quantitative or semiquantitative formulas.
</P>
<CITA TYPE="N">[42 FR 14334, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977; 54 FR 24891, June 12, 1989; 61 FR 14480, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 81 FR 46831, July 19, 2016] 


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="109" NODE="21:2.0.1.1.9" TYPE="PART">
<HEAD>PART 109—UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 336, 342, 346, 346a, 348, 371.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 52819, Sept. 30, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 109 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.9.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 109.3" NODE="21:2.0.1.1.9.1.1.1" TYPE="SECTION">
<HEAD>§ 109.3   Definitions and interpretations.</HEAD>
<P>(a) <I>Act</I> means the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The definitions of terms contained in section 201 of the act are applicable to such terms when used in this part unless modified in this section.
</P>
<P>(c) A <I>naturally occurring poisonous or deleterious substance</I> is a poisonous or deleterious substance that is an inherent natural constituent of a food and is not the result of environmental, agricultural, industrial, or other contamination.
</P>
<P>(d) An <I>added poisonous or deleterious substance</I> is a poisonous or deleterious substance that is not a naturally occurring poisonous or deleterious substance. When a naturally occurring poisonous or deleterious substance is increased to abnormal levels through mishandling or other intervening acts, it is an added poisonous or deleterious substance to the extent of such increase.
</P>
<P>(e) <I>Food</I> includes human food and substances migrating to food from food-contact articles.


</P>
</DIV8>


<DIV8 N="§ 109.4" NODE="21:2.0.1.1.9.1.1.2" TYPE="SECTION">
<HEAD>§ 109.4   Establishment of tolerances, regulatory limits, and action levels.</HEAD>
<P>(a) When appropriate under the criteria of § 109.6, a tolerance for an added poisonous or deleterious substance, which may be a food additive, may be established by regulation in subpart B of this part under the provisions of section 406 of the act. A tolerance may prohibit any detectable amount of the substance in food.
</P>
<P>(b) When appropriate under the criteria of § 109.6, and under section 402(a)(1) of the act, a regulatory limit for an added poisonous or deleterious substance, which may be a food additive, may be established by regulation in subpart C of this part under the provisions of sections 402(a)(1) and 701(a) of the act. A regulatory limit may prohibit any detectable amount of the substance in food. The regulatory limit established represents the level at which food is adulterated within the meaning of section 402(a)(1) of the act.
</P>
<P>(c)(1) When appropriate under the criteria of § 109.6, an action level for an added poisonous or deleterious substance, which may be a food additive, may be established to define a level of contamination at which a food may be regarded as adulterated.
</P>
<P>(2) Whenever an action level is established or changed, a notice shall be published in the <E T="04">Federal Register</E> as soon as practicable thereafter. The notice shall call attention to the material supporting the action level which shall be on file with the Dockets Management Staff before the notice is published. The notice shall invite public comment on the action level.
</P>
<P>(d) A regulation may be established in subpart D of this part to identify a food containing a naturally occurring poisonous or deleterious substance which will be deemed to be adulterated under section 402(a)(1) of the act. These regulations do not constitute a complete list of such foods.
</P>
<CITA TYPE="N">[42 FR 52819, Sept. 30, 1977, as amended at 55 FR 20785, May 21, 1990; 88 FR 45065, July 14, 2023]


</CITA>
</DIV8>


<DIV8 N="§ 109.6" NODE="21:2.0.1.1.9.1.1.3" TYPE="SECTION">
<HEAD>§ 109.6   Added poisonous or deleterious substances.</HEAD>
<P>(a) Use of an added poisonous or deleterious substance, other than a pesticide chemical, that is also a food additive, will be controlled by a regulation issued under section 409 of the act when possible. When such a use cannot be approved under the criteria of section 409 of the act, or when the added poisonous or deleterious substance is not a food additive, a tolerance, regulatory limit, or action level may be established pursuant to the criteria in paragraphs (b), (c), or (d) of this section. Residues resulting from the use of an added poisonous or deleterious substance that is also a pesticide chemical will ordinarily be controlled by a tolerance established in a regulation issued under sections 406, 408, or 409 of the act by the U.S. Environmental Protection Agency (EPA). When such a regulation has not been issued, an action level for an added poisonous or deleterious substance that is also a pesticide chemical may be established by the Food and Drug Administration. The Food and Drug Administration will request EPA to recommend such an action level pursuant to the criteria established in paragraph (d) of this section.
</P>
<P>(b) A tolerance for an added poisonous or deleterious substance in any food may be established when the following criteria are met:
</P>
<P>(1) The substance cannot be avoided by good manufacturing practice.
</P>
<P>(2) The tolerance established is sufficient for the protection of the public health, taking into account the extent to which the presence of the substance cannot be avoided and the other ways in which the consumer may be affected by the same or related poisonous or deleterious substances.
</P>
<P>(3) No technological or other changes are foreseeable in the near future that might affect the appropriateness of the tolerance established. Examples of changes that might affect the appropriateness of the tolerance include anticipated improvements in good manufacturing practice that would change the extent to which use of the substance is unavoidable and anticipated studies expected to provide significant new toxicological or use data.
</P>
<P>(c) A regulatory limit for an added poisonous or deleterious substance in any food may be established when each of the following criteria is met:
</P>
<P>(1) The substance cannot be avoided by current good manufacturing practices.
</P>
<P>(2) There is no tolerance established for the substance in the particular food under sections 406, 408, or 409 of the act.
</P>
<P>(3) There is insufficient information by which a tolerance may be established for the substance under section 406 of the act or technological changes appear reasonably possible that may affect the appropriateness of a tolerance. The regulatory limit established represents the level at which food is adulterated within the meaning of section 402(a)(1) of the act.
</P>
<P>(d) An action level for an added poisonous or deleterious substance in any food may be established when the criteria in paragraph (b) of this section are met, except that technological or other changes that might affect the appropriateness of the tolerance are foreseeable in the near future. An action level for an added poisonous or deleterious substance in any food may be established at a level at which the Food and Drug Administration may regard the food as adulterated within the meaning of section 402(a)(1) of the act, without regard to the criteria in paragraph (b) of this section or in section 406 of the act. An action level will be withdrawn when a tolerance or regulatory limit for the same substance and use has been established.
</P>
<P>(e) Tolerances will be established under authority appropriate for action levels (sections 306, 402(a), and 701(a) of the act, together with section 408 or 409 of the act, if appropriate) as well as under authority appropriate for tolerances (sections 406 and 701 of the act). In the event the effectiveness of a tolerance is stayed pursuant to section 701(e)(2) of the act by the filing of an objection, the order establishing the tolerance shall be deemed to be an order establishing an action level until final action is taken upon such objection.
</P>
<CITA TYPE="N">[42 FR 52819, Sept. 30, 1977, as amended at 55 FR 20785, May 21, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 109.7" NODE="21:2.0.1.1.9.1.1.4" TYPE="SECTION">
<HEAD>§ 109.7   Unavoidability.</HEAD>
<P>(a) Tolerances and action levels in this part are established at levels based on the unavoidability of the poisonous or deleterious substance concerned and do not establish a permissible level of contamination where it is avoidable.
</P>
<P>(b) Compliance with tolerances, regulatory limits, and action levels does not excuse failure to observe either the requirement in section 402(a)(4) of the act that food may not be prepared, packed, or held under insanitary conditions or the other requirements in this chapter that food manufacturers must observe current good manufacturing practices. Evidence obtained through factory inspection or otherwise indicating such a violation renders the food unlawful, even though the amounts of poisonous or deleterious substances are lower than the currently established tolerances, regulatory limits, or action levels. The manufacturer of food must at all times utilize quality control procedures which will reduce contamination to the lowest level currently feasible.
</P>
<CITA TYPE="N">[42 FR 52819, Sept. 30, 1977, as amended at 55 FR 20785, May 21, 1990]


</CITA>
</DIV8>


<DIV8 N="§ 109.15" NODE="21:2.0.1.1.9.1.1.5" TYPE="SECTION">
<HEAD>§ 109.15   Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.</HEAD>
<P>(a) Polychlorinated biphenyls (PCB's) represent a class of toxic industrial chemicals manufactured and sold under a variety of trade names, including: Aroclor (United States); Phenoclor (France); Colphen (Germany); and Kanaclor (Japan). PCB's are highly stable, heat resistant, and nonflammable chemicals. Industrial uses of PCB's include, or did include in the past, their use as electrical transformer and capacitor fluids, heat transfer fluids, hydraulic fluids, and plasticizers, and in formulations of lubricants, coatings, and inks. Their unique physical and chemical properties and widespread, uncontrolled industrial applications have caused PCB's to be a persistent and ubiquitous contaminant in the environment, causing the contamination of certain foods. In addition, incidents have occurred in which PCB's have directly contaminated animal feeds as a result of industrial accidents (leakage or spillage of PCB fluids from plant equipment). These accidents in turn caused the contamination of food products intended for human consumption (meat, milk and eggs). Investigations by the Food and Drug Administration have revealed that a significant percentage of paper food-packaging material contains PCB's which can migrate to the packaged food. The origin of PCB's in such material is not fully understood. Reclaimed fibers containing carbonless copy paper (contains 3 to 5 percent PCB's) have been identified as a primary source of PCB's in paper products. Some virgin paper products have also been found to contain PCB's, the source of which is generally attributed to direct contamination from industrial accidents from the use of PCB-containing equipment and machinery in food packaging manufacturing establishments. Since PCB's are toxic chemicals, the PCB contamination of food-packaging materials as a result of industrial accidents, which can cause the PCB contamination of food, represents a hazard to public health. It is therefore necessary to place certain restrictions on the industrial uses of PCB's in establishments manufacturing food-packaging materials.
</P>
<P>(b) The following special provisions are necessary to preclude the accidental PCB contamination of food-packaging materials:
</P>
<P>(1) New equipment or machinery for manufacturing food-packaging materials shall not contain or use PCB's. 
</P>
<P>(2) On or before September 4, 1973, the management of establishments manufacturing food-packaging materials shall:
</P>
<P>(i) Have the heat exchange fluid used in existing equipment for manufacturing food-packaging materials sampled and tested to determine whether it contains PCB's or verify the absence of PCB's in such formulations by other appropriate means. On or before Sept. 4, 1973, any such fluid formulated with PCB's must to the fullest extent possible commensurate with current good manufacturing practices be replaced with a heat exchange fluid that does not contain PCB's.
</P>
<P>(ii) Eliminate to the fullest extent possible commensurate with current good manufacturing practices from the establishment any other PCB-containing equipment, machinery and materials wherever there is a reasonable expectation that such articles could cause food-packaging materials to become contaminated with PCB's either as a result of normal use or as a result of accident, breakage, or other mishap.
</P>
<P>(iii) The toxicity and other characteristics of fluids selected as PCB replacements must be adequately determined so that the least potentially hazardous replacement is used. In making this determination with respect to a given fluid, consideration should be given to (<I>a</I>) its toxicity; (<I>b</I>) the maximum quantity that could be spilled onto a given quantity of food before it would be noticed, taking into account its color and odor; (<I>c</I>) possible signaling devices in the equipment to indicate a loss of fluid, etc.; and (<I>d</I>) its environmental stability and tendency to survive and be concentrated through the food chain. The judgment as to whether a replacement fluid is sufficiently non-hazardous is to be made on an individual installation and operation basis.
</P>
<P>(c) The provisions of this section do not apply to electrical transformers and condensers containing PCB's in sealed containers.


</P>
</DIV8>


<DIV8 N="§ 109.16" NODE="21:2.0.1.1.9.1.1.6" TYPE="SECTION">
<HEAD>§ 109.16   Ornamental and decorative ceramicware.</HEAD>
<P>(a) Lead is a toxic metal that is used as a component of glazes and decorative decals on ceramics, including some ornamental and decorative ceramicware. The use of ornamental or decorative ceramicware to prepare, serve, or hold food may result in the leaching of lead from the glaze or decoration into the food. The provisions of paragraph (b) of this section are necessary to ensure that ornamental or decorative ceramicware bear adequate indications that they are not to be used for food-handling purposes.
</P>
<P>(b) Ornamental or decorative ceramicware initially introduced or initially delivered for introduction into interstate commerce on or after July 13, 1994 appears to be suitable for food use will be considered to be for food use unless:
</P>
<P>(1) It bears:
</P>
<P>(i) A conspicuous stick-on label on a surface clearly visible to consumers that states in legible script in letters at least 3.2 millimeters (0.125 inch) in height one of the following messages: “Not for Food Use. May Poison Food,” “Not for Food Use. Glaze contains lead. Food Use May Result in Lead Poisoning,” and “Not for Food Use—Food Consumed from this Vessel May be Harmful,” and
</P>
<P>(ii) A conspicuous and legible permanent statement of the message selected from paragraph (b)(1)(i) of this section molded or fired onto the exterior surface of the base or, when the ceramicware is not fired after decoration, permanently painted onto the exterior surface of the base. This permanent statement shall be in letters at least 3.2 millimeters (0.125 inch) in height, except that if insufficient space exists for the permanent statement in letters of such height, the statement shall be in the largest letters that will allow it to fit on the base of the piece, provided that the letters are at least 1.6 millimeters (0.062 inch) in height; or
</P>
<P>(2) A hole is bored through the potential food-contact surface.
</P>
<P>(c) In addition to steps required under paragraphs (b)(1) and (b)(2) of this section, the following optional information may be provided on the ware:
</P>
<P>(1) A further explanatory statement concerning the decorative nature of the piece, such as “Decorative” or “For Decorative Purposes Only,” may be used; however, such additional statement shall be placed after the required statement.
</P>
<P>(2) A symbol may be used to advise that a piece of ornamental or decorative ceramicware is not to be used with food, as illustrated below.
</P>
<img src="/graphics/er01ja93.368.gif"/>
<FP>The circle of the above symbol should be at least 2.54 centimeters (1 inch) in diameter. The symbol may be used on the temporary label or applied to the base of the piece in the same manner as the permanent statement.
</FP>
<CITA TYPE="N">[59 FR 1641, Jan. 12, 1994]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.9.2" TYPE="SUBPART">
<HEAD>Subpart B—Tolerances for Unavoidable Poisonous or Deleterious Substances</HEAD>


<DIV8 N="§ 109.30" NODE="21:2.0.1.1.9.2.1.1" TYPE="SECTION">
<HEAD>§ 109.30   Tolerances for polychlorinated biphenyls (PCB's).</HEAD>
<P>(a) Polychlorinated biphenyls (PCB's) are toxic, industrial chemicals. Because of their widespread, uncontrolled industrial applications, PCB's have become a persistent and ubiquitous contaminant in the environment. As a result, certain foods and animal feeds, principally those of animal and marine origin, contain PCB's as unavoidable, environmental contaminants. PCB's are transmitted to the food portion (meat, milk, and eggs) of food-producing animals ingesting PCB-contaminated animal feed. In addition, a significant percentage of paper food-packaging materials contain PCB's which may migrate to the packaged food. The source of PCB's in paper food-packaging materials is primarily of certain types of carbonless copy paper (containing 3 to 5 percent PCB's) in waste paper stocks used for manufacturing recycled paper. Therefore, temporary tolerances for residues of PCB's as unavoidable environmental or industrial contaminants are established for a sufficient period of time following the effective date of this paragraph to permit the elimination of such contaminants at the earliest practicable time. For the purposes of this paragraph, the term “polychlorinated biphenyls (PCB's)” is applicable to mixtures of chlorinated biphenyl compounds, irrespective of which mixture of PCB's is present as the residue. The temporary tolerances for residues of PCB's are as follows:
</P>
<P>(1) 1.5 parts per million in milk (fat basis).
</P>
<P>(2) 1.5 parts per million in manufactured dairy products (fat basis).
</P>
<P>(3) 3 parts per million in poultry (fat basis).
</P>
<P>(4) 0.3 parts per million in eggs.
</P>
<P>(5) 0.2 parts per million in finished animal feed for food-producing animals (except the following finished animal feeds: feed concentrates, feed supplements, and feed premixes).
</P>
<P>(6) 2 parts per million in animal feed components of animal origin, including fishmeal and other by-products of marine origin and in finished animal feed concentrates, supplements, and premixes intended for food producing animals.
</P>
<P>(7) 2 parts per million in fish and shellfish (edible portion). The edible portion of fish excludes head, scales, viscera, and inedible bones.
</P>
<P>(8) 0.2 parts per million in infant and junior foods.
</P>
<P>(9) 10 parts per million in paper food-packaging material intended for or used with human food, finished animal feed and any components intended for animal feeds. The tolerance shall not apply to paper food-packaging material separated from the food therein by a functional barrier which is impermeable to migration of PCB's.
</P>
<P>(b) A compilation entitled “Analytical Methodology for Polychlorinated Biphenyls, June 1979” for determining compliance with the tolerances established in this section is available from the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P>(c) A barrier is functional for purposes of paragraph (a)(9) of this section if the barrier limits migration of PCB's from the packaging material to food to a level not exceeding the migration which occurs under the same test conditions from packaging material containing 10 parts per million PCB without the use of a barrier. A class of barrier material is functional for purposes of paragraph (a)(9) of this section if a representative barrier of the class limits migration of PCB's from the packaging material to food to a level not exceeding the migration which occurs under the same test conditions from packaging material containing 10 parts per million PCB without the use of a barrier. Migration levels shall be determined for purpose of this paragraph solely by use of testing conditions described in “Test Procedures for Determination of PCB Permeability of Food Packaging, Inner-Wraps, September 1976, revised May 1983”, which is incorporated by reference. Copies are available from the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> A class of barrier material shall be deemed functional only if the definition of the class and the designation of one or more representative barriers has been approved by the Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration. In the event that the Director, Center for Food Safety and Applied Nutrition, does not approve a proposal made to the Center regarding the definition of a class of barrier material or the designation of representative barriers, the Director shall advise the person making the proposal of the reasons for the Center's disapproval within 90 days of receipt of the proposal. All proposals for definition of classes and determinations of the Food and Drug Administration regarding such proposals shall be on file with the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<P>(d) Any person who asserts that a barrier or class of barriers is functional shall submit the results of tests conducted to determine the functionality of the barrier or class of barriers to Center for Food Safety and Applied Nutrition (HFS-308), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. All barriers or classes of barriers shall be tested with the four solid food receptors specified in “Test Procedures for Determination of PCB Permeability of Food Packaging, Inner-Wraps, September 1976, revised May 1983”, which is incorporated by reference. The availability of this reference is given in paragraph (c) of this section. The test results as to each barrier shall be accompanied by (1) a description of the barrier's composition adequate to enable identification; and (2) a specific definition of the barrier by relevant technical characteristics. The Center for Food Safety and Applied Nutrition shall review submitted test results promptly. Within 60 days of the receipt of test results, the Director, Center for Food Safety and Applied Nutrition, shall notify the person submitting the test results whether the tests were conducted in accordance with the “Analytical Methodology for Polychlorinated Biphenyls; June 1979”, which is incorporated by reference, or the “Test Procedures for Determination of PCB Permeability of Food Packaging, Inner-Wraps, September 1976, revised May 1983” and whether, therefore, the barrier or class of barriers is deemed functional within the meaning of paragraph (c) of this section. The test results and any response of the Food and Drug Administration shall be placed on file with the Dockets Management Staff, Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.
</P>
<CITA TYPE="N">[42 FR 52819, Sept. 30, 1977, as amended at 44 FR 38340, June 29, 1979; 46 FR 8459, Jan. 27, 1981; 48 FR 10811, Mar. 15, 1983; 48 FR 37021, Aug. 16, 1983; 54 FR 24892, June 12, 1989; 59 FR 14364, Mar. 28, 1994; 61 FR 14480, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 88 FR 45065, July 14, 2023]
</CITA>
<EFFDNOT>
<HED>Effective Date Note:</HED><PSPACE>At 38 FR 22794, Aug. 24, 1973, the following appeared concerning § 109.30(a)(9) (formerly 122.10(a)(9)):
</PSPACE>
<FP>* * * § 109.30(a)(9) is hereby stayed pending full review of the objections and requests for hearing. * * *
</FP><PSPACE>In the interim, as stated in the final order (38 FR 18098) the Food and Drug Administration will enforce the temporary tolerance level established by § 109.30(a)(9) by seizing any paper food-packaging material shipped in interstate commerce after September 4, 1973 containing higher than the specified level of PCB's as adulterated in violation of sec. 402 of the act.</PSPACE></EFFDNOT>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.9.3" TYPE="SUBPART">
<HEAD>Subpart C—Regulatory Limits for Added Poisonous or Deleterious Substances [Reserved]</HEAD>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.9.4" TYPE="SUBPART">
<HEAD>Subpart D—Naturally Occurring Poisonous or Deleterious Substances [Reserved]</HEAD>

</DIV6>

</DIV5>


<DIV5 N="110" NODE="21:2.0.1.1.10" TYPE="PART">
<HEAD>PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 371, 374; 42 U.S.C. 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>51 FR 22475, June 19, 1986, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 110 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.10.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 110.3" NODE="21:2.0.1.1.10.1.1.1" TYPE="SECTION">
<HEAD>§ 110.3   Definitions.</HEAD>
<P>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:
</P>
<P>(a) <I>Acid foods or acidified foods</I> means foods that have an equilibrium pH of 4.6 or below.
</P>
<P>(b) <I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practice.
</P>
<P>(c) <I>Batter</I> 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.
</P>
<P>(d) <I>Blanching,</I> 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.
</P>
<P>(e) <I>Critical control point</I> means a point in a food process where there is a high probability that improper control may cause, allow, or contribute to a hazard or to filth in the final food or decomposition of the final food.
</P>
<P>(f) <I>Food</I> means food as defined in section 201(f) of the act and includes raw materials and ingredients.
</P>
<P>(g) <I>Food-contact surfaces</I> are those surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. “Food-contact surfaces” includes utensils and food-contact surfaces of equipment.
</P>
<P>(h) <I>Lot</I> means the food produced during a period of time indicated by a specific code.
</P>
<P>(i) <I>Microorganisms</I> means yeasts, molds, bacteria, and viruses and includes, but is not limited to, species having public health significance. The term “undesirable microorganisms” includes those microorganisms that are of public health significance, that subject food to decomposition, that indicate that food is contaminated with filth, or that otherwise may cause food to be adulterated within the meaning of the act. Occasionally in these regulations, FDA used the adjective “microbial” instead of using an adjectival phrase containing the word microorganism. 
</P>
<P>(j) <I>Pest</I> refers to any objectionable animals or insects including, but not limited to, birds, rodents, flies, and larvae.
</P>
<P>(k) <I>Plant</I> means the building or facility or parts thereof, used for or in connection with the manufacturing, packaging, labeling, or holding of human food.
</P>
<P>(l) <I>Quality control operation</I> means a planned and systematic procedure for taking all actions necessary to prevent food from being adulterated within the meaning of the act.
</P>
<P>(m) <I>Rework</I> means clean, unadulterated food that has been removed from processing for reasons other than insanitary conditions or that has been successfully reconditioned by reprocessing and that is suitable for use as food.
</P>
<P>(n) <I>Safe-moisture level</I> is a level of moisture low enough to prevent the growth of undesirable microorganisms in the finished product under the intended conditions of manufacturing, storage, and distribution. The maximum safe moisture level for a food is based on its water activity (a<E T="52">w</E>). An a<E T="52">w</E> will be considered safe for a food if adequate data are available that demonstrate that the food at or below the given a<E T="52">w</E> will not support the growth of undesirable microorganisms.
</P>
<P>(o) <I>Sanitize</I> means to adequately treat food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.
</P>
<P>(p) <I>Shall</I> is used to state mandatory requirements.
</P>
<P>(q) <I>Should</I> is used to state recommended or advisory procedures or identify recommended equipment.
</P>
<P>(r) <I>Water activity</I> (a<E T="52">w</E>) is a measure of the free moisture in a food and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.


</P>
</DIV8>


<DIV8 N="§ 110.5" NODE="21:2.0.1.1.10.1.1.2" TYPE="SECTION">
<HEAD>§ 110.5   Current good manufacturing practice.</HEAD>
<P>(a) The criteria and definitions in this part shall apply in determining whether a food is adulterated (1) within the meaning of section 402(a)(3) of the act in that the food has been manufactured under such conditions that it is unfit for food; or (2) within the meaning of section 402(a)(4) of the act in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health. The criteria and definitions in this part also apply in determining whether a food is in violation of section 361 of the Public Health Service Act (42 U.S.C. 264).
</P>
<P>(b) Food covered by specific current good manufacturing practice regulations also is subject to the requirements of those regulations.


</P>
</DIV8>


<DIV8 N="§ 110.10" NODE="21:2.0.1.1.10.1.1.3" TYPE="SECTION">
<HEAD>§ 110.10   Personnel.</HEAD>
<P>The plant management shall take all reasonable measures and precautions to ensure the following:
</P>
<P>(a) <I>Disease control.</I> Any person who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food-contact surfaces, or food-packaging materials becoming contaminated, shall be excluded from any operations which may be expected to result in such contamination until the condition is corrected. Personnel shall be instructed to report such health conditions to their supervisors.
</P>
<P>(b) <I>Cleanliness.</I> All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to:
</P>
<P>(1) Wearing outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(2) Maintaining adequate personal cleanliness.
</P>
<P>(3) Washing hands thoroughly (and sanitizing if necessary to protect against contamination with undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence from the work station, and at any other time when the hands may have become soiled or contaminated.
</P>
<P>(4) Removing all unsecured jewelry and other objects that might fall into food, equipment, or containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against the contamination by these objects of the food, food-contact surfaces, or food-packaging materials.
</P>
<P>(5) Maintaining gloves, if they are used in food handling, in an intact, clean, and sanitary condition. The gloves should be of an impermeable material.
</P>
<P>(6) Wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other effective hair restraints.
</P>
<P>(7) Storing clothing or other personal belongings in areas other than where food is exposed or where equipment or utensils are washed.
</P>
<P>(8) Confining the following to areas other than where food may be exposed or where equipment or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.
</P>
<P>(9) Taking any other necessary precautions to protect against contamination of food, food-contact surfaces, or food-packaging materials with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin.
</P>
<P>(c) <I>Education and training.</I> Personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. Food handlers and supervisors should receive appropriate training in proper food handling techniques and food-protection principles and should be informed of the danger of poor personal hygiene and insanitary practices.
</P>
<P>(d) <I>Supervision.</I> Responsibility for assuring compliance by all personnel with all requirements of this part shall be clearly assigned to competent supervisory personnel.
</P>
<CITA TYPE="N">[51 FR 22475, June 19, 1986, as amended at 54 FR 24892, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 110.19" NODE="21:2.0.1.1.10.1.1.4" TYPE="SECTION">
<HEAD>§ 110.19   Exclusions.</HEAD>
<P>(a) The following operations are not subject to this part: Establishments engaged solely in the harvesting, storage, or distribution of one or more “raw agricultural commodities,” as defined in section 201(r) of the act, which are ordinarily cleaned, prepared, treated, or otherwise processed before being marketed to the consuming public.
</P>
<P>(b) FDA, however, will issue special regulations if it is necessary to cover these excluded operations.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.10.2" TYPE="SUBPART">
<HEAD>Subpart B—Buildings and Facilities</HEAD>


<DIV8 N="§ 110.20" NODE="21:2.0.1.1.10.2.1.1" TYPE="SECTION">
<HEAD>§ 110.20   Plant and grounds.</HEAD>
<P>(a) <I>Grounds.</I> The grounds about a food plant under the control of the operator shall be kept in a condition that will protect against the contamination of food. The methods for adequate maintenance of grounds include, but are not limited to:
</P>
<P>(1) Properly storing equipment, removing litter and waste, and cutting weeds or grass within the immediate vicinity of the plant buildings or structures that may constitute an attractant, breeding place, or harborage for pests.
</P>
<P>(2) Maintaining roads, yards, and parking lots so that they do not constitute a source of contamination in areas where food is exposed.
</P>
<P>(3) Adequately draining areas that may contribute contamination to food by seepage, foot-borne filth, or providing a breeding place for pests.
</P>
<P>(4) Operating systems for waste treatment and disposal in an adequate manner so that they do not constitute a source of contamination in areas where food is exposed.
</P>
<FP>If the plant grounds are bordered by grounds not under the operator's control and not maintained in the manner described in paragraph (a) (1) through (3) of this section, care shall be exercised in the plant by inspection, extermination, or other means to exclude pests, dirt, and filth that may be a source of food contamination.
</FP>
<P>(b) <I>Plant construction and design.</I> Plant buildings and structures shall be suitable in size, construction, and design to facilitate maintenance and sanitary operations for food-manufacturing purposes. The plant and facilities shall:
</P>
<P>(1) Provide sufficient space for such placement of equipment and storage of materials as is necessary for the maintenance of sanitary operations and the production of safe food.
</P>
<P>(2) Permit the taking of proper precautions to reduce the potential for contamination of food, food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth, or other extraneous material. The potential for contamination may be reduced by adequate food safety controls and operating practices or effective design, including the separation of operations in which contamination is likely to occur, by one or more of the following means: location, time, partition, air flow, enclosed systems, or other effective means.
</P>
<P>(3) Permit the taking of proper precautions to protect food in outdoor bulk fermentation vessels by any effective means, including:
</P>
<P>(i) Using protective coverings.
</P>
<P>(ii) Controlling areas over and around the vessels to eliminate harborages for pests.
</P>
<P>(iii) Checking on a regular basis for pests and pest infestation.
</P>
<P>(iv) Skimming the fermentation vessels, as necessary.
</P>
<P>(4) Be constructed in such a manner that floors, walls, and ceilings may be adequately cleaned and kept clean and kept in good repair; that drip or condensate from fixtures, ducts and pipes does not contaminate food, food-contact surfaces, or food-packaging materials; and that aisles or working spaces are provided between equipment and walls and are adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact.
</P>
<P>(5) Provide adequate lighting in hand-washing areas, dressing and locker rooms, and toilet rooms and in all areas where food is examined, processed, or stored and where equipment or utensils are cleaned; and provide safety-type light bulbs, fixtures, skylights, or other glass suspended over exposed food in any step of preparation or otherwise protect against food contamination in case of glass breakage.
</P>
<P>(6) Provide adequate ventilation or control equipment to minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for contaminating food, food-packaging materials, and food-contact surfaces.
</P>
<P>(7) Provide, where necessary, adequate screening or other protection against pests.


</P>
</DIV8>


<DIV8 N="§ 110.35" NODE="21:2.0.1.1.10.2.1.2" TYPE="SECTION">
<HEAD>§ 110.35   Sanitary operations.</HEAD>
<P>(a) <I>General maintenance.</I> Buildings, fixtures, and other physical facilities of the plant shall be maintained in a sanitary condition and shall be kept in repair sufficient to prevent food from becoming adulterated within the meaning of the act. Cleaning and sanitizing of utensils and equipment shall be conducted in a manner that protects against contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(b) <I>Substances used in cleaning and sanitizing; storage of toxic materials.</I> (1) Cleaning compounds and sanitizing agents used in cleaning and sanitizing procedures shall be free from undesirable microorganisms and shall be safe and adequate under the conditions of use. Compliance with this requirement may be verified by any effective means including purchase of these substances under a supplier's guarantee or certification, or examination of these substances for contamination. Only the following toxic materials may be used or stored in a plant where food is processed or exposed:
</P>
<P>(i) Those required to maintain clean and sanitary conditions;
</P>
<P>(ii) Those necessary for use in laboratory testing procedures; 
</P>
<P>(iii) Those necessary for plant and equipment maintenance and operation; and
</P>
<P>(iv) Those necessary for use in the plant's operations.
</P>
<P>(2) Toxic cleaning compounds, sanitizing agents, and pesticide chemicals shall be identified, held, and stored in a manner that protects against contamination of food, food-contact surfaces, or food-packaging materials. All relevant regulations promulgated by other Federal, State, and local government agencies for the application, use, or holding of these products should be followed.
</P>
<P>(c) <I>Pest control.</I> No pests shall be allowed in any area of a food plant. Guard or guide dogs may be allowed in some areas of a plant if the presence of the dogs is unlikely to result in contamination of food, food-contact surfaces, or food-packaging materials. Effective measures shall be taken to exclude pests from the processing areas and to protect against the contamination of food on the premises by pests. The use of insecticides or rodenticides is permitted only under precautions and restrictions that will protect against the contamination of food, food-contact surfaces, and food-packaging materials.
</P>
<P>(d) <I>Sanitation of food-contact surfaces.</I> All food-contact surfaces, including utensils and food-contact surfaces of equipment, shall be cleaned as frequently as necessary to protect against contamination of food.
</P>
<P>(1) Food-contact surfaces used for manufacturing or holding low-moisture food shall be in a dry, sanitary condition at the time of use. When the surfaces are wet-cleaned, they shall, when necessary, be sanitized and thoroughly dried before subsequent use.
</P>
<P>(2) In wet processing, when cleaning is necessary to protect against the introduction of microorganisms into food, all food-contact surfaces shall be cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated. Where equipment and utensils are used in a continuous production operation, the utensils and food-contact surfaces of the equipment shall be cleaned and sanitized as necessary.
</P>
<P>(3) Non-food-contact surfaces of equipment used in the operation of food plants should be cleaned as frequently as necessary to protect against contamination of food.
</P>
<P>(4) Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels) should be stored in appropriate containers and shall be handled, dispensed, used, and disposed of in a manner that protects against contamination of food or food-contact surfaces.
</P>
<P>(5) Sanitizing agents shall be adequate and safe under conditions of use. Any facility, procedure, or machine is acceptable for cleaning and sanitizing equipment and utensils if it is established that the facility, procedure, or machine will routinely render equipment and utensils clean and provide adequate cleaning and sanitizing treatment.
</P>
<P>(e) <I>Storage and handling of cleaned portable equipment and utensils.</I> Cleaned and sanitized portable equipment with food-contact surfaces and utensils should be stored in a location and manner that protects food-contact surfaces from contamination.
</P>
<CITA TYPE="N">[51 FR 22475, June 19, 1986, as amended at 54 FR 24892, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 110.37" NODE="21:2.0.1.1.10.2.1.3" TYPE="SECTION">
<HEAD>§ 110.37   Sanitary facilities and controls.</HEAD>
<P>Each plant shall be equipped with adequate sanitary facilities and accommodations including, but not limited to:
</P>
<P>(a) <I>Water supply.</I> The water supply shall be sufficient for the operations intended and shall be derived from an adequate source. Any water that contacts food or food-contact surfaces shall be safe and of adequate sanitary quality. Running water at a suitable temperature, and under pressure as needed, shall be provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and food-packaging materials, or for employee sanitary facilities.
</P>
<P>(b) <I>Plumbing.</I> Plumbing shall be of adequate size and design and adequately installed and maintained to:
</P>
<P>(1) Carry sufficient quantities of water to required locations throughout the plant. 
</P>
<P>(2) Properly convey sewage and liquid disposable waste from the plant.
</P>
<P>(3) Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition.
</P>
<P>(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor.
</P>
<P>(5) Provide that there is not backflow from, or cross-connection between, piping systems that discharge waste water or sewage and piping systems that carry water for food or food manufacturing.
</P>
<P>(c) <I>Sewage disposal.</I> Sewage disposal shall be made into an adequate sewerage system or disposed of through other adequate means.
</P>
<P>(d) <I>Toilet facilities.</I> Each plant shall provide its employees with adequate, readily accessible toilet facilities. Compliance with this requirement may be accomplished by:
</P>
<P>(1) Maintaining the facilities in a sanitary condition.
</P>
<P>(2) Keeping the facilities in good repair at all times.
</P>
<P>(3) Providing self-closing doors.
</P>
<P>(4) Providing doors that do not open into areas where food is exposed to airborne contamination, except where alternate means have been taken to protect against such contamination (such as double doors or positive air-flow systems).
</P>
<P>(e) <I>Hand-washing facilities.</I> Hand-washing facilities shall be adequate and convenient and be furnished with running water at a suitable temperature. Compliance with this requirement may be accomplished by providing:
</P>
<P>(1) Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant where good sanitary practices require employees to wash and/or sanitize their hands.
</P>
<P>(2) Effective hand-cleaning and sanitizing preparations.
</P>
<P>(3) Sanitary towel service or suitable drying devices.
</P>
<P>(4) Devices or fixtures, such as water control valves, so designed and constructed to protect against recontamination of clean, sanitized hands.
</P>
<P>(5) Readily understandable signs directing employees handling unprotected food, unprotected food-packaging materials, of food-contact surfaces to wash and, where appropriate, sanitize their hands before they start work, after each absence from post of duty, and when their hands may have become soiled or contaminated. These signs may be posted in the processing room(s) and in all other areas where employees may handle such food, materials, or surfaces.
</P>
<P>(6) Refuse receptacles that are constructed and maintained in a manner that protects against contamination of food.
</P>
<P>(f) <I>Rubbish and offal disposal.</I> Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant and harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces, water supplies, and ground surfaces.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.10.3" TYPE="SUBPART">
<HEAD>Subpart C—Equipment</HEAD>


<DIV8 N="§ 110.40" NODE="21:2.0.1.1.10.3.1.1" TYPE="SECTION">
<HEAD>§ 110.40   Equipment and utensils.</HEAD>
<P>(a) All plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained. The design, construction, and use of equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment should be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces. Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives.
</P>
<P>(b) Seams on food-contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter and thus minimize the opportunity for growth of microorganisms.
</P>
<P>(c) Equipment that is in the manufacturing or food-handling area and that does not come into contact with food shall be so constructed that it can be kept in a clean condition.
</P>
<P>(d) Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, and automated systems, shall be of a design and construction that enables them to be maintained in an appropriate sanitary condition.
</P>
<P>(e) Each freezer and cold storage compartment used to store and hold food capable of supporting growth of microorganisms shall be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device so installed as to show the temperature accurately within the compartment, and should be fitted with an automatic control for regulating temperature or with an automatic alarm system to indicate a significant temperature change in a manual operation.
</P>
<P>(f) Instruments and controls used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food shall be accurate and adequately maintained, and adequate in number for their designated uses.
</P>
<P>(g) Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment shall be treated in such a way that food is not contaminated with unlawful indirect food additives.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.10.4" TYPE="SUBPART">
<HEAD>Subpart D [Reserved]</HEAD>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.10.5" TYPE="SUBPART">
<HEAD>Subpart E—Production and Process Controls</HEAD>


<DIV8 N="§ 110.80" NODE="21:2.0.1.1.10.5.1.1" TYPE="SECTION">
<HEAD>§ 110.80   Processes and controls.</HEAD>
<P>All operations in the receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of food shall be conducted in accordance with adequate sanitation principles. Appropriate quality control operations shall be employed to ensure that food is suitable for human consumption and that food-packaging materials are safe and suitable. Overall sanitation of the plant shall be under the supervision of one or more competent individuals assigned responsibility for this function. All reasonable precautions shall be taken to ensure that production procedures do not contribute contamination from any source. Chemical, microbial, or extraneous-material testing procedures shall be used where necessary to identify sanitation failures or possible food contamination. All food that has become contaminated to the extent that it is adulterated within the meaning of the act shall be rejected, or if permissible, treated or processed to eliminate the contamination.
</P>
<P>(a) <I>Raw materials and other ingredients.</I> (1) Raw materials and other ingredients shall be inspected and segregated or otherwise handled as necessary to ascertain that they are clean and suitable for processing into food and shall be stored under conditions that will protect against contamination and minimize deterioration. Raw materials shall be washed or cleaned as necessary to remove soil or other contamination. Water used for washing, rinsing, or conveying food shall be safe and of adequate sanitary quality. Water may be reused for washing, rinsing, or conveying food if it does not increase the level of contamination of the food. Containers and carriers of raw materials should be inspected on receipt to ensure that their condition has not contributed to the contamination or deterioration of food.
</P>
<P>(2) Raw materials and other ingredients shall either not contain levels of microorganisms that may produce food poisoning or other disease in humans, or they shall be pasteurized or otherwise treated during manufacturing operations so that they no longer contain levels that would cause the product to be adulterated within the meaning of the act. Compliance with this requirement may be verified by any effective means, including purchasing raw materials and other ingredients under a supplier's guarantee or certification.
</P>
<P>(3) Raw materials and other ingredients susceptible to contamination with aflatoxin or other natural toxins shall comply with current Food and Drug Administration regulations and action levels for poisonous or deleterious substances before these materials or ingredients are incorporated into finished food. Compliance with this requirement may be accomplished by purchasing raw materials and other ingredients under a supplier's guarantee or certification, or may be verified by analyzing these materials and ingredients for aflatoxins and other natural toxins.
</P>
<P>(4) Raw materials, other ingredients, and rework susceptible to contamination with pests, undesirable microorganisms, or extraneous material shall comply with applicable Food and Drug Administration regulations and defect action levels for natural or unavoidable defects if a manufacturer wishes to use the materials in manufacturing food. Compliance with this requirement may be verified by any effective means, including purchasing the materials under a supplier's guarantee or certification, or examination of these materials for contamination.
</P>
<P>(5) Raw materials, other ingredients, and rework shall be held in bulk, or in containers designed and constructed so as to protect against contamination and shall be held at such temperature and relative humidity and in such a manner as to prevent the food from becoming adulterated within the meaning of the act. Material scheduled for rework shall be identified as such.
</P>
<P>(6) Frozen raw materials and other ingredients shall be kept frozen. If thawing is required prior to use, it shall be done in a manner that prevents the raw materials and other ingredients from becoming adulterated within the meaning of the act.
</P>
<P>(7) Liquid or dry raw materials and other ingredients received and stored in bulk form shall be held in a manner that protects against contamination.
</P>
<P>(b) <I>Manufacturing operations.</I> (1) Equipment and utensils and finished food containers shall be maintained in an acceptable condition through appropriate cleaning and sanitizing, as necessary. Insofar as necessary, equipment shall be taken apart for thorough cleaning.
</P>
<P>(2) All food manufacturing, including packaging and storage, shall be conducted under such conditions and controls as are necessary to minimize the potential for the growth of microorganisms, or for the contamination of food. One way to comply with this requirement is careful monitoring of physical factors such as time, temperature, humidity, a<E T="52">w</E>, pH, pressure, flow rate, and manufacturing operations such as freezing, dehydration, heat processing, acidification, and refrigeration to ensure that mechanical breakdowns, time delays, temperature fluctuations, and other factors do not contribute to the decomposition or contamination of food.
</P>
<P>(3) Food that can support the rapid growth of undesirable microorganisms, particularly those of public health significance, shall be held in a manner that prevents the food from becoming adulterated within the meaning of the act. Compliance with this requirement may be accomplished by any effective means, including:
</P>
<P>(i) Maintaining refrigerated foods at 45 °F (7.2 °C) or below as appropriate for the particular food involved.
</P>
<P>(ii) Maintaining frozen foods in a frozen state.
</P>
<P>(iii) Maintaining hot foods at 140 °F (60 °C) or above.
</P>
<P>(iv) Heat treating acid or acidified foods to destroy mesophilic microorganisms when those foods are to be held in hermetically sealed containers at ambient temperatures.
</P>
<P>(4) Measures such as sterilizing, irradiating, pasteurizing, freezing, refrigerating, controlling pH or controlling a<E T="52">w</E> that are taken to destroy or prevent the growth of undesirable microorganisms, particularly those of public health significance, shall be adequate under the conditions of manufacture, handling, and distribution to prevent food from being adulterated within the meaning of the act.
</P>
<P>(5) Work-in-process shall be handled in a manner that protects against contamination.
</P>
<P>(6) Effective measures shall be taken to protect finished food from contamination by raw materials, other ingredients, or refuse. When raw materials, other ingredients, or refuse are unprotected, they shall not be handled simultaneously in a receiving, loading, or shipping area if that handling could result in contaminated food. Food transported by conveyor shall be protected against contamination as necessary.
</P>
<P>(7) Equipment, containers, and utensils used to convey, hold, or store raw materials, work-in-process, rework, or food shall be constructed, handled, and maintained during manufacturing or storage in a manner that protects against contamination.
</P>
<P>(8) Effective measures shall be taken to protect against the inclusion of metal or other extraneous material in food. Compliance with this requirement may be accomplished by using sieves, traps, magnets, electronic metal detectors, or other suitable effective means.
</P>
<P>(9) Food, raw materials, and other ingredients that are adulterated within the meaning of the act shall be disposed of in a manner that protects against the contamination of other food. If the adulterated food is capable of being reconditioned, it shall be reconditioned using a method that has been proven to be effective or it shall be reexamined and found not to be adulterated within the meaning of the act before being incorporated into other food.
</P>
<P>(10) Mechanical manufacturing steps such as washing, peeling, trimming, cutting, sorting and inspecting, mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming shall be performed so as to protect food against contamination. Compliance with this requirement may be accomplished by providing adequate physical protection of food from contaminants that may drip, drain, or be drawn into the food. Protection may be provided by adequate cleaning and sanitizing of all food-contact surfaces, and by using time and temperature controls at and between each manufacturing step.
</P>
<P>(11) Heat blanching, when required in the preparation of food, should be effected by heating the food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food or passing it to subsequent manufacturing without delay. Thermophilic growth and contamination in blanchers should be minimized by the use of adequate operating temperatures and by periodic cleaning. Where the blanched food is washed prior to filling, water used shall be safe and of adequate sanitary quality.
</P>
<P>(12) Batters, breading, sauces, gravies, dressings, and other similar preparations shall be treated or maintained in such a manner that they are protected against contamination. Compliance with this requirement may be accomplished by any effective means, including one or more of the following:
</P>
<P>(i) Using ingredients free of contamination.
</P>
<P>(ii) Employing adequate heat processes where applicable.
</P>
<P>(iii) Using adequate time and temperature controls.
</P>
<P>(iv) Providing adequate physical protection of components from contaminants that may drip, drain, or be drawn into them.
</P>
<P>(v) Cooling to an adequate temperature during manufacturing.
</P>
<P>(vi) Disposing of batters at appropriate intervals to protect against the growth of microorganisms.
</P>
<P>(13) Filling, assembling, packaging, and other operations shall be performed in such a way that the food is protected against contamination. Compliance with this requirement may be accomplished by any effective means, including:
</P>
<P>(i) Use of a quality control operation in which the critical control points are identified and controlled during manufacturing.
</P>
<P>(ii) Adequate cleaning and sanitizing of all food-contact surfaces and food containers.
</P>
<P>(iii) Using materials for food containers and food- packaging materials that are safe and suitable, as defined in § 130.3(d) of this chapter.
</P>
<P>(iv) Providing physical protection from contamination, particularly airborne contamination.
</P>
<P>(v) Using sanitary handling procedures.
</P>
<P>(14) Food such as, but not limited to, dry mixes, nuts, intermediate moisture food, and dehydrated food, that relies on the control of a<E T="52">w</E> for preventing the growth of undesirable microorganisms shall be processed to and maintained at a safe moisture level. Compliance with this requirement may be accomplished by any effective means, including employment of one or more of the following practices:
</P>
<P>(i) Monitoring the a<E T="52">w</E> of food.
</P>
<P>(ii) Controlling the soluble solids-water ratio in finished food.
</P>
<P>(iii) Protecting finished food from moisture pickup, by use of a moisture barrier or by other means, so that the a<E T="52">w</E> of the food does not increase to an unsafe level.
</P>
<P>(15) Food such as, but not limited to, acid and acidified food, that relies principally on the control of pH for preventing the growth of undesirable microorganisms shall be monitored and maintained at a pH of 4.6 or below. Compliance with this requirement may be accomplished by any effective means, including employment of one or more of the following practices:
</P>
<P>(i) Monitoring the pH of raw materials, food in process, and finished food.
</P>
<P>(ii) Controlling the amount of acid or acidified food added to low-acid food.
</P>
<P>(16) When ice is used in contact with food, it shall be made from water that is safe and of adequate sanitary quality, and shall be used only if it has been manufactured in accordance with current good manufacturing practice as outlined in this part.
</P>
<P>(17) Food-manufacturing areas and equipment used for manufacturing human food should not be used to manufacture nonhuman food-grade animal feed or inedible products, unless there is no reasonable possibility for the contamination of the human food.
</P>
<CITA TYPE="N">[51 FR 22475, June 19, 1986, as amended at 65 FR 56479, Sept. 19, 2000]


</CITA>
</DIV8>


<DIV8 N="§ 110.93" NODE="21:2.0.1.1.10.5.1.2" TYPE="SECTION">
<HEAD>§ 110.93   Warehousing and distribution.</HEAD>
<P>Storage and transportation of finished food shall be under conditions that will protect food against physical, chemical, and microbial contamination as well as against deterioration of the food and the container.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.10.6" TYPE="SUBPART">
<HEAD>Subpart F [Reserved]</HEAD>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.10.7" TYPE="SUBPART">
<HEAD>Subpart G—Defect Action Levels</HEAD>


<DIV8 N="§ 110.110" NODE="21:2.0.1.1.10.7.1.1" TYPE="SECTION">
<HEAD>§ 110.110   Natural or unavoidable defects in food for human use that present no health hazard.</HEAD>
<P>(a) Some foods, even when produced under current good manufacturing practice, contain natural or unavoidable defects that at low levels are not hazardous to health. The Food and Drug Administration establishes maximum levels for these defects in foods produced under current good manufacturing practice and uses these levels in deciding whether to recommend regulatory action.
</P>
<P>(b) Defect action levels are established for foods whenever it is necessary and feasible to do so. These levels are subject to change upon the development of new technology or the availability of new information.
</P>
<P>(c) Compliance with defect action levels does not excuse violation of the requirement in section 402(a)(4) of the act that food not be prepared, packed, or held under unsanitary conditions or the requirements in this part that food manufacturers, distributors, and holders shall observe current good manufacturing practice. Evidence indicating that such a violation exists causes the food to be adulterated within the meaning of the act, even though the amounts of natural or unavoidable defects are lower than the currently established defect action levels. The manufacturer, distributor, and holder of food shall at all times utilize quality control operations that reduce natural or unavoidable defects to the lowest level currently feasible.
</P>
<P>(d) The mixing of a food containing defects above the current defect action level with another lot of food is not permitted and renders the final food adulterated within the meaning of the act, regardless of the defect level of the final food.
</P>
<P>(e) A compilation of the current defect action levels for natural or unavoidable defects in food for human use that present no health hazard may be obtained upon request from the Center for Food Safety and Applied Nutrition (HFS-565), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740.
</P>
<CITA TYPE="N">[51 FR 22475, June 19, 1986, as amended at 61 FR 14480, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="111" NODE="21:2.0.1.1.11" TYPE="PART">
<HEAD>PART 111—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 343, 371, 374, 381, 393; 42 U.S.C. 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>72 FR 34942, June 25, 2007, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.11.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 111.1" NODE="21:2.0.1.1.11.1.1.1" TYPE="SECTION">
<HEAD>§ 111.1   Who is subject to this part?</HEAD>
<P>(a) Except as provided by paragraph (b) of this section, you are subject to this part if you manufacture, package, label, or hold a dietary supplement, including:
</P>
<P>(1) A dietary supplement you manufacture but that is packaged or labeled by another person; and
</P>
<P>(2) A dietary supplement imported or offered for import in any State or territory of the United States, the District of Columbia, or the Commonwealth of Puerto Rico.
</P>
<P>(b) The requirements pertaining to holding dietary supplements do not apply to you if you are holding those dietary supplements at a retail establishment for the sole purpose of direct retail sale to individual consumers. A retail establishment does not include a warehouse or other storage facility for a retailer or a warehouse or other storage facility that sells directly to individual consumers.


</P>
</DIV8>


<DIV8 N="§ 111.3" NODE="21:2.0.1.1.11.1.1.2" TYPE="SECTION">
<HEAD>§ 111.3   What definitions apply to this part?</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the act) apply to such terms when used in this part. For the purpose of this part, the following definitions also apply:
</P>
<P><I>Actual yield</I> means the quantity that is actually produced at any appropriate step of manufacture or packaging of a particular dietary supplement.
</P>
<P><I>Batch</I> means a specific quantity of a dietary supplement that is uniform, that is intended to meet specifications for identity, purity, strength, and composition, and that is produced during a specified time period according to a single manufacturing record during the same cycle of manufacture.
</P>
<P><I>Batch number, lot number, or control number</I> means any distinctive group of letters, numbers, or symbols, or any combination of them, from which the complete history of the manufacturing, packaging, labeling, and/or holding of a batch or lot of dietary supplements can be determined.
</P>
<P><I>Component</I> means any substance intended for use in the manufacture of a dietary supplement, including those that may not appear in the finished batch of the dietary supplement. Component includes dietary ingredients (as described in section 201(ff) of the act) and other ingredients.
</P>
<P><I>Contact surface</I> means any surface that contacts a component or dietary supplement, and those surfaces from which drainage onto the component or dietary supplement, or onto surfaces that contact the component or dietary supplement, occurs during the normal course of operations. Examples of contact surfaces include containers, utensils, tables, contact surfaces of equipment, and packaging.
</P>
<P><I>Ingredient</I> means any substance that is used in the manufacture of a dietary supplement and that is intended to be present in the finished batch of the dietary supplement. An ingredient includes, but is not necessarily limited to, a dietary ingredient as defined in section 201(ff) of the act.
</P>
<P><I>In-process material</I> means any material that is fabricated, compounded, blended, ground, extracted, sifted, sterilized, derived by chemical reaction, or processed in any other way for use in the manufacture of a dietary supplement.
</P>
<P><I>Lot</I> means a batch, or a specific identified portion of a batch, that is uniform and that is intended to meet specifications for identity, purity, strength, and composition; or, in the case of a dietary supplement produced by continuous process, a specific identified amount produced in a specified unit of time or quantity in a manner that is uniform and that is intended to meet specifications for identity, purity, strength, and composition.
</P>
<P><I>Microorganisms</I> means yeasts, molds, bacteria, viruses, and other similar microscopic organisms having public health or sanitary concern. This definition includes species that:
</P>
<P>(1) May have public health significance;
</P>
<P>(2) May cause a component or dietary supplement to decompose;
</P>
<P>(3) Indicate that the component or dietary supplement is contaminated with filth; or
</P>
<P>(4) Otherwise may cause the component or dietary supplement to be adulterated.
</P>
<P><I>Must</I> is used to state a requirement.
</P>
<P><I>Pest</I> means any objectionable insect or other animal including birds, rodents, flies, mites, and larvae.
</P>
<P><I>Physical plant</I> means all or any part of a building or facility used for or in connection with manufacturing, packaging, labeling, or holding a dietary supplement.
</P>
<P><I>Product complaint</I> means any communication that contains any allegation, written, electronic, or oral, expressing concern, for any reason, with the quality of a dietary supplement, that could be related to current good manufacturing practice. Examples of product complaints are: Foul odor, off taste, illness or injury, disintegration time, color variation, tablet size or size variation, under-filled container, foreign material in a dietary supplement container, improper packaging, mislabeling, or dietary supplements that are superpotent, subpotent, or contain the wrong ingredient, or contain a drug or other contaminant (e.g., bacteria, pesticide, mycotoxin, glass, lead).
</P>
<P><I>Quality</I> means that the dietary supplement consistently meets the established specifications for identity, purity, strength, and composition, and limits on contaminants, and has been manufactured, packaged, labeled, and held under conditions to prevent adulteration under section 402(a)(1), (a)(2), (a)(3), and (a)(4) of the act.
</P>
<P><I>Quality control</I> means a planned and systematic operation or procedure for ensuring the quality of a dietary supplement.
</P>
<P><I>Quality control personnel</I> means any person, persons, or group, within or outside of your organization, who you designate to be responsible for your quality control operations.
</P>
<P><I>Representative sample</I> means a sample that consists of an adequate number of units that are drawn based on rational criteria, such as random sampling, and that are intended to ensure that the sample accurately portrays the material being sampled.
</P>
<P><I>Reprocessing</I> means using, in the manufacture of a dietary supplement, clean, uncontaminated components or dietary supplements that have been previously removed from manufacturing and that have been made suitable for use in the manufacture of a dietary supplement.
</P>
<P><I>Reserve sample</I> means a representative sample of product that is held for a designated period of time.
</P>
<P><I>Sanitize</I> means to adequately treat cleaned equipment, containers, utensils, or any other cleaned contact surface by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other microorganisms, but without adversely affecting the product or its safety for the consumer.
</P>
<P><I>Theoretical yield</I> means the quantity that would be produced at any appropriate step of manufacture or packaging of a particular dietary supplement, based upon the quantity of components or packaging to be used, in the absence of any loss or error in actual production.
</P>
<P><I>Water activity</I> (a<E T="52">w</E>) is a measure of the free moisture in a component or dietary supplement and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
</P>
<P><I>We</I> means the U.S. Food and Drug Administration (FDA).
</P>
<P><I>You</I> means a person who manufactures, packages, labels, or holds dietary supplements.


</P>
</DIV8>


<DIV8 N="§ 111.5" NODE="21:2.0.1.1.11.1.1.3" TYPE="SECTION">
<HEAD>§ 111.5   Do other statutory provisions and regulations apply?</HEAD>
<P>In addition to this part, you must comply with other applicable statutory provisions and regulations under the act related to dietary supplements. For importers of dietary supplements and dietary supplement components, the regulation on foreign supplier verification programs can be found in subpart L of part 1 of this chapter.
</P>
<CITA TYPE="N">[72 FR 34942, June 25, 2007, as amended at 80 FR 74352, Nov. 27, 2015]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.11.2" TYPE="SUBPART">
<HEAD>Subpart B—Personnel</HEAD>


<DIV8 N="§ 111.8" NODE="21:2.0.1.1.11.2.1.1" TYPE="SECTION">
<HEAD>§ 111.8   What are the requirements under this subpart B for written procedures?</HEAD>
<P>You must establish and follow written procedures for fulfilling the requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 111.10" NODE="21:2.0.1.1.11.2.1.2" TYPE="SECTION">
<HEAD>§ 111.10   What requirements apply for preventing microbial contamination from sick or infected personnel and for hygienic practices?</HEAD>
<P>(a) <I>Preventing microbial contamination.</I> You must take measures to exclude from any operations any person who might be a source of microbial contamination, due to a health condition, where such contamination may occur, of any material, including components, dietary supplements, and contact surfaces used in the manufacture, packaging, labeling, or holding of a dietary supplement. Such measures include the following:
</P>
<P>(1) Excluding from working in any operations that may result in contamination any person who, by medical examination, the person's acknowledgement, or supervisory observation, is shown to have, or appears to have, an illness, infection, open lesion, or any other abnormal source of microbial contamination, that could result in microbial contamination of components, dietary supplements, or contact surfaces, until the health condition no longer exists; and
</P>
<P>(2) Instructing your employees to notify their supervisor(s) if they have or if there is a reasonable possibility that they have a health condition described in paragraph (a)(1) of this section that could result in microbial contamination of any components, dietary supplements, or any contact surface.
</P>
<P>(b) <I>Hygienic practices.</I> If you work in an operation during which adulteration of the component, dietary supplement, or contact surface could occur, you must use hygienic practices to the extent necessary to protect against such contamination of components, dietary supplements, or contact surfaces. These hygienic practices include the following:
</P>
<P>(1) Wearing outer garments in a manner that protects against the contamination of components, dietary supplements, or any contact surface;
</P>
<P>(2) Maintaining adequate personal cleanliness;
</P>
<P>(3) Washing hands thoroughly (and sanitizing if necessary to protect against contamination with microorganisms) in an adequate hand-washing facility:
</P>
<P>(i) Before starting work; and
</P>
<P>(ii) At any time when the hands may have become soiled or contaminated;
</P>
<P>(4) Removing all unsecured jewelry and other objects that might fall into components, dietary supplements, equipment, or packaging, and removing hand jewelry that cannot be adequately sanitized during periods in which components or dietary supplements are manipulated by hand. If hand jewelry cannot be removed, it must be covered by material that is maintained in an intact, clean, and sanitary condition and that effectively protects against contamination of components, dietary supplements, or contact surfaces;
</P>
<P>(5) Maintaining gloves used in handling components or dietary supplements in an intact, clean, and sanitary condition. The gloves must be of an impermeable material;
</P>
<P>(6) Wearing, where appropriate, in an effective manner, hair nets, caps, beard covers, or other effective hair restraints;
</P>
<P>(7) Not storing clothing or other personal belongings in areas where components, dietary supplements, or any contact surfaces are exposed or where contact surfaces are washed;
</P>
<P>(8) Not eating food, chewing gum, drinking beverages, or using tobacco products in areas where components, dietary supplements, or any contact surfaces are exposed, or where contact surfaces are washed; and
</P>
<P>(9) Taking any other precautions necessary to protect against the contamination of components, dietary supplements, or contact surfaces with microorganisms, filth, or any other extraneous materials, including perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin.


</P>
</DIV8>


<DIV8 N="§ 111.12" NODE="21:2.0.1.1.11.2.1.3" TYPE="SECTION">
<HEAD>§ 111.12   What personnel qualification requirements apply?</HEAD>
<P>(a) You must have qualified employees who manufacture, package, label, or hold dietary supplements.
</P>
<P>(b) You must identify who is responsible for your quality control operations. Each person who is identified to perform quality control operations must be qualified to do so and have distinct and separate responsibilities related to performing such operations from those responsibilities that the person otherwise has when not performing such operations.
</P>
<P>(c) Each person engaged in manufacturing, packaging, labeling, or holding, or in performing any quality control operations, must have the education, training, or experience to perform the person's assigned functions.


</P>
</DIV8>


<DIV8 N="§ 111.13" NODE="21:2.0.1.1.11.2.1.4" TYPE="SECTION">
<HEAD>§ 111.13   What supervisor requirements apply?</HEAD>
<P>(a) You must assign qualified personnel to supervise the manufacturing, packaging, labeling, or holding of dietary supplements.
</P>
<P>(b) Each supervisor whom you use must be qualified by education, training, or experience to supervise.


</P>
</DIV8>


<DIV8 N="§ 111.14" NODE="21:2.0.1.1.11.2.1.5" TYPE="SECTION">
<HEAD>§ 111.14   Under this subpart B, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart B in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for fulfilling the requirements of this subpart B; and
</P>
<P>(2) Documentation of training, including the date of the training, the type of training, and the person(s) trained.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.11.3" TYPE="SUBPART">
<HEAD>Subpart C—Physical Plant and Grounds</HEAD>


<DIV8 N="§ 111.15" NODE="21:2.0.1.1.11.3.1.1" TYPE="SECTION">
<HEAD>§ 111.15   What sanitation requirements apply to your physical plant and grounds?</HEAD>
<P>(a) <I>Grounds.</I> You must keep the grounds of your physical plant in a condition that protects against the contamination of components, dietary supplements, or contact surfaces. The methods for adequate ground maintenance include:
</P>
<P>(1) Properly storing equipment, removing litter and waste, and cutting weeds or grass within the immediate vicinity of the physical plant so that it does not attract pests, harbor pests, or provide pests a place for breeding;
</P>
<P>(2) Maintaining roads, yards, and parking lots so that they do not constitute a source of contamination in areas where components, dietary supplements, or contact surfaces are exposed;
</P>
<P>(3) Adequately draining areas that may contribute to the contamination of components, dietary supplements, or contact surfaces by seepage, filth or any other extraneous materials, or by providing a breeding place for pests;
</P>
<P>(4) Adequately operating systems for waste treatment and disposal so that they do not constitute a source of contamination in areas where components, dietary supplements, or contact surfaces are exposed; and
</P>
<P>(5) If your plant grounds are bordered by grounds not under your control, and if those other grounds are not maintained in the manner described in this section, you must exercise care in the plant by inspection, extermination, or other means to exclude pests, dirt, and filth or any other extraneous materials that may be a source of contamination.
</P>
<P>(b) <I>Physical plant facilities.</I> (1) You must maintain your physical plant in a clean and sanitary condition; and
</P>
<P>(2) You must maintain your physical plant in repair sufficient to prevent components, dietary supplements, or contact surfaces from becoming contaminated.
</P>
<P>(c) <I>Cleaning compounds, sanitizing agents, pesticides, and other toxic materials.</I> (1) You must use cleaning compounds and sanitizing agents that are free from microorganisms of public health significance and that are safe and adequate under the conditions of use.
</P>
<P>(2) You must not use or hold toxic materials in a physical plant in which components, dietary supplements, or contact surfaces are manufactured or exposed, unless those materials are necessary as follows:
</P>
<P>(i) To maintain clean and sanitary conditions;
</P>
<P>(ii) For use in laboratory testing procedures;
</P>
<P>(iii) For maintaining or operating the physical plant or equipment; or
</P>
<P>(iv) For use in the plant's operations.
</P>
<P>(3) You must identify and hold cleaning compounds, sanitizing agents, pesticides, pesticide chemicals, and other toxic materials in a manner that protects against contamination of components, dietary supplements, or contact surfaces.
</P>
<P>(d) <I>Pest control.</I> (1) You must not allow animals or pests in any area of your physical plant. Guard or guide dogs are allowed in some areas of your physical plant if the presence of the dogs will not result in contamination of components, dietary supplements, or contact surfaces;
</P>
<P>(2) You must take effective measures to exclude pests from the physical plant and to protect against contamination of components, dietary supplements, and contact surfaces on the premises by pests; and
</P>
<P>(3) You must not use insecticides, fumigants, fungicides, or rodenticides, unless you take precautions to protect against the contamination of components, dietary supplements, or contact surfaces.
</P>
<P>(e) <I>Water supply.</I> (1) You must provide water that is safe and sanitary, at suitable temperatures, and under pressure as needed, for all uses where water does not become a component of the dietary supplement.
</P>
<P>(2) Water that is used in a manner such that the water may become a component of the dietary supplement, e.g., when such water contacts components, dietary supplements, or any contact surface, must, at a minimum, comply with applicable Federal, State, and local requirements and not contaminate the dietary supplement.
</P>
<P>(f) <I>Plumbing.</I> The plumbing in your physical plant must be of an adequate size and design and be adequately installed and maintained to:
</P>
<P>(1) Carry sufficient amounts of water to required locations throughout the physical plant;
</P>
<P>(2) Properly convey sewage and liquid disposable waste from your physical plant;
</P>
<P>(3) Avoid being a source of contamination to components, dietary supplements, water supplies, or any contact surface, or creating an unsanitary condition;
</P>
<P>(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; and
</P>
<P>(5) Not allow backflow from, or cross connection between, piping systems that discharge waste water or sewage and piping systems that carry water used for manufacturing dietary supplements, for cleaning contact surfaces, or for use in bathrooms or hand-washing facilities.
</P>
<P>(g) <I>Sewage disposal.</I> You must dispose of sewage into an adequate sewage system or through other adequate means.
</P>
<P>(h) <I>Bathrooms.</I> You must provide your employees with adequate, readily accessible bathrooms. The bathrooms must be kept clean and must not be a potential source of contamination to components, dietary supplements, or contact surfaces.
</P>
<P>(i) <I>Hand-washing facilities.</I> You must provide hand-washing facilities that are designed to ensure that an employee's hands are not a source of contamination of components, dietary supplements, or any contact surface, by providing facilities that are adequate, convenient, and furnish running water at a suitable temperature.
</P>
<P>(j) <I>Trash disposal.</I> You must convey, store, and dispose of trash to:
</P>
<P>(1) Minimize the development of odors;
</P>
<P>(2) Minimize the potential for the trash to attract, harbor, or become a breeding place for pests;
</P>
<P>(3) Protect against contamination of components, dietary supplements, any contact surface, water supplies, and grounds surrounding your physical plant; and
</P>
<P>(4) Control hazardous waste to prevent contamination of components, dietary supplements, and contact surfaces.
</P>
<P>(k) <I>Sanitation supervisors.</I> You must assign one or more employees to supervise overall sanitation. Each of these supervisors must be qualified by education, training, or experience to develop and supervise sanitation procedures.


</P>
</DIV8>


<DIV8 N="§ 111.16" NODE="21:2.0.1.1.11.3.1.2" TYPE="SECTION">
<HEAD>§ 111.16   What are the requirements under this subpart C for written procedures?</HEAD>
<P>You must establish and follow written procedures for cleaning the physical plant and for pest control.


</P>
</DIV8>


<DIV8 N="§ 111.20" NODE="21:2.0.1.1.11.3.1.3" TYPE="SECTION">
<HEAD>§ 111.20   What design and construction requirements apply to your physical plant?</HEAD>
<P>Any physical plant you use in the manufacture, packaging, labeling, or holding of dietary supplements must:
</P>
<P>(a) Be suitable in size, construction, and design to facilitate maintenance, cleaning, and sanitizing operations;
</P>
<P>(b) Have adequate space for the orderly placement of equipment and holding of materials as is necessary for maintenance, cleaning, and sanitizing operations and to prevent contamination and mixups of components and dietary supplements during manufacturing, packaging, labeling, or holding;
</P>
<P>(c) Permit the use of proper precautions to reduce the potential for mixups or contamination of components, dietary supplements, or contact surfaces, with microorganisms, chemicals, filth, or other extraneous material. Your physical plant must have, and you must use, separate or defined areas of adequate size or other control systems, such as computerized inventory controls or automated systems of separation, to prevent contamination and mixups of components and dietary supplements during the following operations:
</P>
<P>(1) Receiving, identifying, holding, and withholding from use, components, dietary supplements, packaging, and labels that will be used in or during the manufacturing, packaging, labeling, or holding of dietary supplements;
</P>
<P>(2) Separating, as necessary, components, dietary supplements, packaging, and labels that are to be used in manufacturing from components, dietary supplements, packaging, or labels that are awaiting material review and disposition decision, reprocessing, or are awaiting disposal after rejection;
</P>
<P>(3) Separating the manufacturing, packaging, labeling, and holding of different product types including different types of dietary supplements and other foods, cosmetics, and pharmaceutical products;
</P>
<P>(4) Performing laboratory analyses and holding laboratory supplies and samples;
</P>
<P>(5) Cleaning and sanitizing contact surfaces;
</P>
<P>(6) Packaging and label operations; and
</P>
<P>(7) Holding components or dietary supplements.
</P>
<P>(d) Be designed and constructed in a manner that prevents contamination of components, dietary supplements, or contact surfaces.
</P>
<P>(1) The design and construction must include:
</P>
<P>(i) Floors, walls, and ceilings that can be adequately cleaned and kept clean and in good repair;
</P>
<P>(ii) Fixtures, ducts, and pipes that do not contaminate components, dietary supplements, or contact surfaces by dripping or other leakage, or condensate;
</P>
<P>(iii) Adequate ventilation or environmental control equipment such as airflow systems, including filters, fans, and other air-blowing equipment, that minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate components, dietary supplements, or contact surfaces;
</P>
<P>(iv) Equipment that controls temperature and humidity, when such equipment is necessary to ensure the quality of the dietary supplement; and
</P>
<P>(v) Aisles or working spaces between equipment and walls that are adequately unobstructed and of adequate width to permit all persons to perform their duties and to protect against contamination of components, dietary supplements, or contact surfaces with clothing or personal contact.
</P>
<P>(2) When fans and other air-blowing equipment are used, such fans and equipment must be located and operated in a manner that minimizes the potential for microorganisms and particulate matter to contaminate components, dietary supplements, or contact surfaces;
</P>
<P>(e) Provide adequate light in:
</P>
<P>(1) All areas where components or dietary supplements are examined, processed, or held;
</P>
<P>(2) All areas where contact surfaces are cleaned; and
</P>
<P>(3) Hand-washing areas, dressing and locker rooms, and bathrooms.
</P>
<P>(f) Use safety-type light bulbs, fixtures, skylights, or other glass or glass-like materials when the light bulbs, fixtures, skylights or other glass or glass-like materials are suspended over exposed components or dietary supplements in any step of preparation, unless your physical plant is otherwise constructed in a manner that will protect against contamination of components or dietary supplements in case of breakage of glass or glass-like materials.
</P>
<P>(g) Provide effective protection against contamination of components and dietary supplements in bulk fermentation vessels, by, for example:
</P>
<P>(1) Use of protective coverings;
</P>
<P>(2) Placement in areas where you can eliminate harborages for pests over and around the vessels;
</P>
<P>(3) Placement in areas where you can check regularly for pests, pest infestation, filth or any other extraneous materials; and
</P>
<P>(4) Use of skimming equipment.
</P>
<P>(h) Use adequate screening or other protection against pests, where necessary.


</P>
</DIV8>


<DIV8 N="§ 111.23" NODE="21:2.0.1.1.11.3.1.4" TYPE="SECTION">
<HEAD>§ 111.23   Under this subpart C, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart C in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep records of the written procedures for cleaning the physical plant and for pest control.
</P>
<P>(c) You must make and keep records that show that water, when used in a manner such that the water may become a component of the dietary supplement, meets the requirements of § 111.15(e)(2).


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.11.4" TYPE="SUBPART">
<HEAD>Subpart D—Equipment and Utensils</HEAD>


<DIV8 N="§ 111.25" NODE="21:2.0.1.1.11.4.1.1" TYPE="SECTION">
<HEAD>§ 111.25   What are the requirements under this subpart D for written procedures?</HEAD>
<P>You must establish and follow written procedures for fulfilling the requirements of this subpart D, including written procedures for:
</P>
<P>(a) Calibrating instruments and controls that you use in manufacturing or testing a component or dietary supplement;
</P>
<P>(b) Calibrating, inspecting, and checking automated, mechanical, and electronic equipment; and
</P>
<P>(c) Maintaining, cleaning, and sanitizing, as necessary, all equipment, utensils, and any other contact surfaces that are used to manufacture, package, label, or hold components or dietary supplements.


</P>
</DIV8>


<DIV8 N="§ 111.27" NODE="21:2.0.1.1.11.4.1.2" TYPE="SECTION">
<HEAD>§ 111.27   What requirements apply to the equipment and utensils that you use?</HEAD>
<P>(a) You must use equipment and utensils that are of appropriate design, construction, and workmanship to enable them to be suitable for their intended use and to be adequately cleaned and properly maintained.
</P>
<P>(1) Equipment and utensils include the following:
</P>
<P>(i) Equipment used to hold or convey;
</P>
<P>(ii) Equipment used to measure;
</P>
<P>(iii) Equipment using compressed air or gas;
</P>
<P>(iv) Equipment used to carry out processes in closed pipes and vessels; and
</P>
<P>(v) Equipment used in automated, mechanical, or electronic systems.
</P>
<P>(2) You must use equipment and utensils of appropriate design and construction so that use will not result in the contamination of components or dietary supplements with:
</P>
<P>(i) Lubricants;
</P>
<P>(ii) Fuel;
</P>
<P>(iii) Coolants;
</P>
<P>(iv) Metal or glass fragments;
</P>
<P>(v) Filth or any other extraneous material;
</P>
<P>(vi) Contaminated water; or
</P>
<P>(vii) Any other contaminants.
</P>
<P>(3) All equipment and utensils you use must be:
</P>
<P>(i) Installed and maintained to facilitate cleaning the equipment, utensils, and all adjacent spaces;
</P>
<P>(ii) Corrosion-resistant if the equipment or utensils contact components or dietary supplements;
</P>
<P>(iii) Made of nontoxic materials;
</P>
<P>(iv) Designed and constructed to withstand the environment in which they are used, the action of components or dietary supplements, and, if applicable, cleaning compounds and sanitizing agents; and
</P>
<P>(v) Maintained to protect components and dietary supplements from being contaminated by any source.
</P>
<P>(4) Equipment and utensils you use must have seams that are smoothly bonded or maintained to minimize accumulation of dirt, filth, organic material, particles of components or dietary supplements, or any other extraneous materials or contaminants.
</P>
<P>(5) Each freezer, refrigerator, and other cold storage compartment you use to hold components or dietary supplements:
</P>
<P>(i) Must be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device that indicates and records, or allows for recording by hand, the temperature accurately within the compartment; and
</P>
<P>(ii) Must have an automated device for regulating temperature or an automated alarm system to indicate a significant temperature change in a manual operation.
</P>
<P>(6) Instruments or controls used in the manufacturing, packaging, labeling, or holding of a dietary supplement, and instruments or controls that you use to measure, regulate, or record temperatures, hydrogen-ion concentration (pH), water activity, or other conditions, to control or prevent the growth of microorganisms or other contamination must be:
</P>
<P>(i) Accurate and precise;
</P>
<P>(ii) Adequately maintained; and
</P>
<P>(iii) Adequate in number for their designated uses.
</P>
<P>(7) Compressed air or other gases you introduce mechanically into or onto a component, dietary supplement, or contact surface or that you use to clean any contact surface must be treated in such a way that the component, dietary supplement, or contact surface is not contaminated.
</P>
<P>(b) You must calibrate instruments and controls you use in manufacturing or testing a component or dietary supplement. You must calibrate:
</P>
<P>(1) Before first use; and
</P>
<P>(2) At the frequency specified in writing by the manufacturer of the instrument and control; or
</P>
<P>(3) At routine intervals or as otherwise necessary to ensure the accuracy and precision of the instrument and control.
</P>
<P>(c) You must repair or replace instruments or controls that cannot be adjusted to agree with the reference standard.
</P>
<P>(d) You must maintain, clean, and sanitize, as necessary, all equipment, utensils, and any other contact surfaces used to manufacture, package, label, or hold components or dietary supplements.
</P>
<P>(1) Equipment and utensils must be taken apart as necessary for thorough maintenance, cleaning, and sanitizing.
</P>
<P>(2) You must ensure that all contact surfaces, used for manufacturing or holding low-moisture components or dietary supplements, are in a dry and sanitary condition when in use. When the surfaces are wet-cleaned, they must be sanitized, when necessary, and thoroughly dried before subsequent use.
</P>
<P>(3) If you use wet processing during manufacturing, you must clean and sanitize all contact surfaces, as necessary, to protect against the introduction of microorganisms into components or dietary supplements. When cleaning and sanitizing is necessary, you must clean and sanitize all contact surfaces before use and after any interruption during which the contact surface may have become contaminated. If you use contact surfaces in a continuous production operation or in consecutive operations involving different batches of the same dietary supplement, you must adequately clean and sanitize the contact surfaces, as necessary.
</P>
<P>(4) You must clean surfaces that do not come into direct contact with components or dietary supplements as frequently as necessary to protect against contaminating components or dietary supplements.
</P>
<P>(5) Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels) must be:
</P>
<P>(i) Stored in appropriate containers; and
</P>
<P>(ii) Handled, dispensed, used, and disposed of in a manner that protects against contamination of components, dietary supplements, or any contact surface.
</P>
<P>(6) Cleaning compounds and sanitizing agents must be adequate for their intended use and safe under their conditions of use;
</P>
<P>(7) You must store cleaned and sanitized portable equipment and utensils that have contact surfaces in a location and manner that protects them from contamination.
</P>
<CITA TYPE="N">[72 FR 34942, June 25, 2007, as amended at 73 FR 13124, Mar. 12, 2008]


</CITA>
</DIV8>


<DIV8 N="§ 111.30" NODE="21:2.0.1.1.11.4.1.3" TYPE="SECTION">
<HEAD>§ 111.30   What requirements apply to automated, mechanical, or electronic equipment?</HEAD>
<P>For any automated, mechanical, or electronic equipment that you use to manufacture, package, label, or hold a dietary supplement, you must:
</P>
<P>(a) Design or select equipment to ensure that dietary supplement specifications are consistently met;
</P>
<P>(b) Determine the suitability of the equipment by ensuring that your equipment is capable of operating satisfactorily within the operating limits required by the process;
</P>
<P>(c) Routinely calibrate, inspect, or check the equipment to ensure proper performance. Your quality control personnel must periodically review these calibrations, inspections, or checks;
</P>
<P>(d) Establish and use appropriate controls for automated, mechanical, and electronic equipment (including software for a computer controlled process) to ensure that any changes to the manufacturing, packaging, labeling, holding, or other operations are approved by quality control personnel and instituted only by authorized personnel; and
</P>
<P>(e) Establish and use appropriate controls to ensure that the equipment functions in accordance with its intended use. These controls must be approved by quality control personnel.


</P>
</DIV8>


<DIV8 N="§ 111.35" NODE="21:2.0.1.1.11.4.1.4" TYPE="SECTION">
<HEAD>§ 111.35   Under this subpart D, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart D in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for fulfilling the requirements of this subpart, including written procedures for:
</P>
<P>(i) Calibrating instruments and controls that you use in manufacturing or testing a component or dietary supplement;
</P>
<P>(ii) Calibrating, inspecting, and checking automated, mechanical, and electronic equipment; and
</P>
<P>(iii) Maintaining, cleaning, and sanitizing, as necessary, all equipment, utensils, and any other contact surfaces that are used to manufacture, package, label, or hold components or dietary supplements;
</P>
<P>(2) Documentation, in individual equipment logs, of the date of the use, maintenance, cleaning, and sanitizing of equipment, unless such documentation is kept with the batch record;
</P>
<P>(3) Documentation of any calibration, each time the calibration is performed, for instruments and controls that you use in manufacturing or testing a component or dietary supplement. In your documentation, you must:
</P>
<P>(i) Identify the instrument or control calibrated;
</P>
<P>(ii) Provide the date of calibration;
</P>
<P>(iii) Identify the reference standard used including the certification of accuracy of the known reference standard and a history of recertification of accuracy;
</P>
<P>(iv) Identify the calibration method used, including appropriate limits for accuracy and precision of instruments and controls when calibrating;
</P>
<P>(v) Provide the calibration reading or readings found;
</P>
<P>(vi) Identify the recalibration method used, and reading or readings found, if accuracy or precision or both accuracy and precision limits for instruments and controls were not met; and
</P>
<P>(vii) Include the initials of the person who performed the calibration and any recalibration.
</P>
<P>(4) Written records of calibrations, inspections, and checks of automated, mechanical, and electronic equipment;
</P>
<P>(5) Backup file(s) of current software programs (and of outdated software that is necessary to retrieve records that you are required to keep in accordance with subpart P of this part, when current software is not able to retrieve such records) and of data entered into computer systems that you use to manufacture, package, label, or hold dietary supplements.
</P>
<P>(i) Your backup file (e.g., a hard copy of data you have entered, diskettes, tapes, microfilm, or compact disks) must be an exact and complete record of the data you entered.
</P>
<P>(ii) You must keep your backup software programs and data secure from alterations, inadvertent erasures, or loss; and
</P>
<P>(6) Documentation of the controls that you use to ensure that equipment functions in accordance with its intended use.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.11.5" TYPE="SUBPART">
<HEAD>Subpart E—Requirement to Establish a Production and Process Control System</HEAD>


<DIV8 N="§ 111.55" NODE="21:2.0.1.1.11.5.1.1" TYPE="SECTION">
<HEAD>§ 111.55   What are the requirements to implement a production and process control system?</HEAD>
<P>You must implement a system of production and process controls that covers all stages of manufacturing, packaging, labeling, and holding of the dietary supplement to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.


</P>
</DIV8>


<DIV8 N="§ 111.60" NODE="21:2.0.1.1.11.5.1.2" TYPE="SECTION">
<HEAD>§ 111.60   What are the design requirements for the production and process control system?</HEAD>
<P>(a) Your production and in-process control system must be designed to ensure that the dietary supplement is manufactured, packaged, labeled, and held in a manner that will ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record; and
</P>
<P>(b) The production and in-process control system must include all requirements of subparts E through L of this part and must be reviewed and approved by quality control personnel.


</P>
</DIV8>


<DIV8 N="§ 111.65" NODE="21:2.0.1.1.11.5.1.3" TYPE="SECTION">
<HEAD>§ 111.65   What are the requirements for quality control operations?</HEAD>
<P>You must implement quality control operations in your manufacturing, packaging, labeling, and holding operations for producing the dietary supplement to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.


</P>
</DIV8>


<DIV8 N="§ 111.70" NODE="21:2.0.1.1.11.5.1.4" TYPE="SECTION">
<HEAD>§ 111.70   What specifications must you establish?</HEAD>
<P>(a) You must establish a specification for any point, step, or stage in the manufacturing process where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.
</P>
<P>(b) For each component that you use in the manufacture of a dietary supplement, you must establish component specifications as follows:
</P>
<P>(1) You must establish an identity specification;
</P>
<P>(2) You must establish component specifications that are necessary to ensure that specifications for the purity, strength and composition of dietary supplements manufactured using the components are met; and
</P>
<P>(3) You must establish limits on those types of contamination that may adulterate or may lead to adulteration of the finished batch of the dietary supplement to ensure the quality of the dietary supplement.
</P>
<P>(c) For the in-process production:
</P>
<P>(1) You must establish in-process specifications for any point, step, or stage in the master manufacturing record where control is necessary to help ensure that specifications are met for the identity, purity, strength, and composition of the dietary supplements and, as necessary, for limits on those types of contamination that may adulterate or may lead to adulteration of the finished batch of the dietary supplement;
</P>
<P>(2) You must provide adequate documentation of your basis for why meeting the in-process specifications, in combination with meeting component specifications, will help ensure that the specifications are met for the identity, purity, strength, and composition of the dietary supplements and for limits on those types of contamination that may adulterate or may lead to adulteration of the finished batch of the dietary supplement; and
</P>
<P>(3) Quality control personnel must review and approve the documentation that you provide under paragraph (c)(2) of this section.
</P>
<P>(d) You must establish specifications for dietary supplement labels (label specifications) and for packaging that may come in contact with dietary supplements (packaging specifications). Packaging that may come into contact with dietary supplements must be safe and suitable for its intended use and must not be reactive or absorptive or otherwise affect the safety or quality of the dietary supplement.
</P>
<P>(e) For each dietary supplement that you manufacture you must establish product specifications for the identity, purity, strength, and composition of the finished batch of the dietary supplement, and for limits on those types of contamination that may adulterate, or that may lead to adulteration of, the finished batch of the dietary supplement to ensure the quality of the dietary supplement.
</P>
<P>(f) If you receive a product from a supplier for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier), you must establish specifications to provide sufficient assurance that the product you receive is adequately identified and is consistent with your purchase order.
</P>
<P>(g) You must establish specifications for the packaging and labeling of the finished packaged and labeled dietary supplements, including specifications that ensure that you used the specified packaging and that you applied the specified label.


</P>
</DIV8>


<DIV8 N="§ 111.73" NODE="21:2.0.1.1.11.5.1.5" TYPE="SECTION">
<HEAD>§ 111.73   What is your responsibility for determining whether established specifications are met?</HEAD>
<P>You must determine whether the specifications you establish under § 111.70 are met.


</P>
</DIV8>


<DIV8 N="§ 111.75" NODE="21:2.0.1.1.11.5.1.6" TYPE="SECTION">
<HEAD>§ 111.75   What must you do to determine whether specifications are met?</HEAD>
<P>(a) Before you use a component, you must:
</P>
<P>(1)(i) Conduct at least one appropriate test or examination to verify the identity of any component that is a dietary ingredient, unless you petition the agency under paragraph (a)(1)(ii) of this section and the agency exempts you from such testing;
</P>
<P>(ii) You may submit a petition, under 21 CFR 10.30, to request an exemption from the testing requirements in paragraph (a)(1)(i) of this section. The petition must set forth the scientific rationale, and must be accompanied by the supporting data and information, for proposed alternative testing that will demonstrate that there is no material diminution of assurance, compared to the assurance provided by 100 percent identity testing, of the identity of the dietary ingredient before use when the dietary ingredient is obtained from one or more suppliers identified in the petition. If FDA grants the petition, you must conduct the tests and examinations for the dietary ingredient, otherwise required under § 111.75(a)(1)(i), under the terms specified by FDA when the petition is granted; and
</P>
<P>(2) Confirm the identity of other components and determine whether other applicable component specifications established in accordance with § 111.70(b) are met. To do so, you must either:
</P>
<P>(i) Conduct appropriate tests or examinations; or
</P>
<P>(ii) Rely on a certificate of analysis from the supplier of the component that you receive, provided that:
</P>
<P>(A) You first qualify the supplier by establishing the reliability of the supplier's certificate of analysis through confirmation of the results of the supplier's tests or examinations;
</P>
<P>(B) The certificate of analysis includes a description of the test or examination method(s) used, limits of the test or examinations, and actual results of the tests or examinations;
</P>
<P>(C) You maintain documentation of how you qualified the supplier;
</P>
<P>(D) You periodically re-confirm the supplier's certificate of analysis; and
</P>
<P>(E) Your quality control personnel review and approve the documentation setting forth the basis for qualification (and re-qualification) of any supplier.
</P>
<P>(b) You must monitor the in-process points, steps, or stages where control is necessary to ensure the quality of the finished batch of dietary supplement to:
</P>
<P>(1) Determine whether the in-process specifications are met; and
</P>
<P>(2) Detect any deviation or unanticipated occurrence that may result in a failure to meet specifications.
</P>
<P>(c) For a subset of finished dietary supplement batches that you identify through a sound statistical sampling plan (or for every finished batch), you must verify that your finished batch of the dietary supplement meets product specifications for identity, purity, strength, composition, and for limits on those types of contamination that may adulterate or that may lead to adulteration of the finished batch of the dietary supplement. To do so:
</P>
<P>(1) You must select one or more established specifications for identity, purity, strength, composition, and the limits on those types of contamination that may adulterate or that may lead to adulteration of the dietary supplement that, if tested or examined on the finished batches of the dietary supplement, would verify that the production and process control system is producing a dietary supplement that meets all product specifications (or only those product specifications not otherwise exempted from this provision by quality control personnel under paragraph (d) of this section);
</P>
<P>(2) You must conduct appropriate tests or examinations to determine compliance with the specifications selected in paragraph (c)(1) of this section;
</P>
<P>(3) You must provide adequate documentation of your basis for determining that compliance with the specification(s) selected under paragraph (c)(1) of this section, through the use of appropriate tests or examinations conducted under paragraph (c)(2) of this section, will ensure that your finished batch of the dietary supplement meets all product specifications for identity, purity, strength, and composition, and the limits on those types of contamination that may adulterate, or that may lead to the adulteration of, the dietary supplement; and
</P>
<P>(4) Your quality control personnel must review and approve the documentation that you provide under paragraph (c)(3) of this section.
</P>
<P>(d)(1) You may exempt one or more product specifications from verification requirements in paragraph (c)(1) of this section if you determine and document that the specifications you select under paragraph (c)(1) of this section for determination of compliance with specifications are not able to verify that the production and process control system is producing a dietary supplement that meets the exempted product specification and there is no scientifically valid method for testing or examining such exempted product specification at the finished batch stage. In such a case, you must document why, for example, any component and in-process testing, examination, or monitoring, and any other information, will ensure that such exempted product specification is met without verification through periodic testing of the finished batch; and
</P>
<P>(2) Your quality control personnel must review and approve the documentation that you provide under paragraph (d)(1) of this section.
</P>
<P>(e) Before you package or label a product that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier), you must visually examine the product and have documentation to determine whether the specifications that you established under § 111.70 (f) are met.
</P>
<P>(f)(1) Before you use packaging, you must, at a minimum, conduct a visual identification of the containers and closures and review the supplier's invoice, guarantee, or certification to determine whether the packaging specifications are met; and
</P>
<P>(2) Before you use labels, you must, at a minimum, conduct a visual examination of the label and review the supplier's invoice, guarantee, or certification to determine whether label specifications are met.
</P>
<P>(g) You must, at a minimum, conduct a visual examination of the packaging and labeling of the finished packaged and labeled dietary supplements to determine whether you used the specified packaging and applied the specified label.
</P>
<P>(h)(1) You must ensure that the tests and examinations that you use to determine whether the specifications are met are appropriate, scientifically valid methods.
</P>
<P>(2) The tests and examinations that you use must include at least one of the following:
</P>
<P>(i) Gross organoleptic analysis;
</P>
<P>(ii) Macroscopic analysis;
</P>
<P>(iii) Microscopic analysis;
</P>
<P>(iv) Chemical analysis; or
</P>
<P>(v) Other scientifically valid methods.
</P>
<P>(i) You must establish corrective action plans for use when an established specification is not met.
</P>
<CITA TYPE="N">[72 FR 34942, June 25, 2007, as amended at 72 FR 34968, June 25, 2007; 73 FR 27727, May 14, 2008]


</CITA>
</DIV8>


<DIV8 N="§ 111.77" NODE="21:2.0.1.1.11.5.1.7" TYPE="SECTION">
<HEAD>§ 111.77   What must you do if established specifications are not met?</HEAD>
<P>(a) For specifications established under § 111.70(a), (b)(2), (b)(3), (c), (d), (e), and (g) that you do not meet, quality control personnel, in accordance with the requirements in subpart F of this part, must reject the component, dietary supplement, package or label unless such personnel approve a treatment, an in-process adjustment, or reprocessing that will ensure the quality of the finished dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record. No finished batch of dietary supplements may be released for distribution unless it complies with § 111.123(b).
</P>
<P>(b) For specifications established under § 111.70(b)(1) that you do not meet, quality control personnel must reject the component and the component must not be used in manufacturing the dietary supplement.
</P>
<P>(c) For specifications established under § 111.70(f) that you do not meet, quality control personnel must reject the product and the product may not be packaged or labeled for distribution as a dietary supplement.


</P>
</DIV8>


<DIV8 N="§ 111.80" NODE="21:2.0.1.1.11.5.1.8" TYPE="SECTION">
<HEAD>§ 111.80   What representative samples must you collect?</HEAD>
<P>The representative samples that you must collect include:
</P>
<P>(a) Representative samples of each unique lot of components, packaging, and labels that you use to determine whether the components, packaging, and labels meet specifications established in accordance with § 111.70(b) and (d), and as applicable, § 111.70(a) (and, when you receive components, packaging, or labels from a supplier, representative samples of each unique shipment, and of each unique lot within each unique shipment);
</P>
<P>(b) Representative samples of in-process materials for each manufactured batch at points, steps, or stages, in the manufacturing process as specified in the master manufacturing record where control is necessary to ensure the identity, purity, strength, and composition of dietary supplements to determine whether the in-process materials meet specifications established in accordance with § 111.70(c), and as applicable, § 111.70(a);
</P>
<P>(c) Representative samples of a subset of finished batches of each dietary supplement that you manufacture, which you identify through a sound statistical sampling plan (or otherwise every finished batch), before releasing for distribution to verify that the finished batch of dietary supplement meets product specifications established in accordance with § 111.70(e), and as applicable, § 111.70(a);
</P>
<P>(d) Representative samples of each unique shipment, and of each unique lot within each unique shipment, of product that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier) to determine whether the received product meets specifications established in accordance with § 111.70(f), and as applicable, § 111.70(a); and
</P>
<P>(e) Representative samples of each lot of packaged and labeled dietary supplements to determine whether the packaging and labeling of the finished packaged and labeled dietary supplements meet specifications established in accordance with § 111.70(g), and as applicable, § 111.70(a).


</P>
</DIV8>


<DIV8 N="§ 111.83" NODE="21:2.0.1.1.11.5.1.9" TYPE="SECTION">
<HEAD>§ 111.83   What are the requirements for reserve samples?</HEAD>
<P>(a) You must collect and hold reserve samples of each lot of packaged and labeled dietary supplements that you distribute.
</P>
<P>(b) The reserve samples must:
</P>
<P>(1) Be held using the same container-closure system in which the packaged and labeled dietary supplement is distributed, or if distributing dietary supplements to be packaged and labeled, using a container-closure system that provides essentially the same characteristics to protect against contamination or deterioration as the one in which it is distributed for packaging and labeling elsewhere;
</P>
<P>(2) Be identified with the batch, lot, or control number;
</P>
<P>(3) Be retained for 1 year past the shelf life date (if shelf life dating is used), or for 2 years from the date of distribution of the last batch of dietary supplements associated with the reserve sample, for use in appropriate investigations; and
</P>
<P>(4) Consist of at least twice the quantity necessary for all tests or examinations to determine whether or not the dietary supplement meets product specifications.


</P>
</DIV8>


<DIV8 N="§ 111.87" NODE="21:2.0.1.1.11.5.1.10" TYPE="SECTION">
<HEAD>§ 111.87   Who conducts a material review and makes a disposition decision?</HEAD>
<P>Quality control personnel must conduct all required material reviews and make all required disposition decisions.


</P>
</DIV8>


<DIV8 N="§ 111.90" NODE="21:2.0.1.1.11.5.1.11" TYPE="SECTION">
<HEAD>§ 111.90   What requirements apply to treatments, in-process adjustments, and reprocessing when there is a deviation or unanticipated occurrence or when a specification established in accordance with § 111.70 is not met?</HEAD>
<P>(a) You must not reprocess a rejected dietary supplement or treat or provide an in-process adjustment to a component, packaging, or label to make it suitable for use in the manufacture of a dietary supplement unless:
</P>
<P>(1) Quality control personnel conduct a material review and make a disposition decision to approve the reprocessing, treatment, or in-process adjustment; and
</P>
<P>(2) The reprocessing, treatment, or in-process adjustment is permitted by § 111.77;
</P>
<P>(b) You must not reprocess any dietary supplement or treat or provide an in-process adjustment to a component to make it suitable for use in the manufacture of a dietary supplement, unless:
</P>
<P>(1) Quality control personnel conduct a material review and make a disposition decision that is based on a scientifically valid reason and approves the reprocessing, treatment, or in-process adjustment; and
</P>
<P>(2) The reprocessing, treatment or in-process adjustment is permitted by § 111.77;
</P>
<P>(c) Any batch of dietary supplement that is reprocessed, that contains components that you have treated, or to which you have made in-process adjustments to make them suitable for use in the manufacture of the dietary supplement must be approved by quality control personnel and comply with § 111.123(b) before releasing for distribution.


</P>
</DIV8>


<DIV8 N="§ 111.95" NODE="21:2.0.1.1.11.5.1.12" TYPE="SECTION">
<HEAD>§ 111.95   Under this subpart E, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart E in accordance with subpart P of this part.
</P>
<P>(b) Under this subpart E, you must make and keep the following records:
</P>
<P>(1) The specifications established;
</P>
<P>(2) Documentation of your qualification of a supplier for the purpose of relying on the supplier's certificate of analysis;
</P>
<P>(3) Documentation for why meeting in-process specifications, in combination with meeting component specifications, helps ensure that the dietary supplement meets the specifications for identity, purity, strength, and composition; and for limits on those types of contamination that may adulterate or may lead to adulteration of the finished batch of the dietary supplement; and
</P>
<P>(4) Documentation for why the results of appropriate tests or examinations for the product specifications selected under § 111.75(c)(1) ensure that the dietary supplement meets all product specifications;
</P>
<P>(5) Documentation for why any component and in-process testing, examination, or monitoring, and any other information, will ensure that a product specification that is exempted under § 111.75(d) is met without verification through periodic testing of the finished batch, including documentation that the selected specifications tested or examined under § 111.75 (c)(1) are not able to verify that the production and process control system is producing a dietary supplement that meets the exempted product specification and there is no scientifically valid method for testing or examining such exempted product specification at the finished batch stage.
</P>
<P>(6) Documentation of FDA's response to a petition submitted under § 111.75(a)(1)(ii) providing for an exemption from the provisions of § 111.75(a)(1)(i).
</P>
<CITA TYPE="N">[72 FR 34942, June 25, 2007, as amended at 72 FR 34968, June 25, 2007]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.11.6" TYPE="SUBPART">
<HEAD>Subpart F—Production and Process Control System: Requirements for Quality Control</HEAD>


<DIV8 N="§ 111.103" NODE="21:2.0.1.1.11.6.1.1" TYPE="SECTION">
<HEAD>§ 111.103   What are the requirements under this subpart F for written procedures?</HEAD>
<P>You must establish and follow written procedures for the responsibilities of the quality control operations, including written procedures for conducting a material review and making a disposition decision, and for approving or rejecting any reprocessing.


</P>
</DIV8>


<DIV8 N="§ 111.105" NODE="21:2.0.1.1.11.6.1.2" TYPE="SECTION">
<HEAD>§ 111.105   What must quality control personnel do?</HEAD>
<P>Quality control personnel must ensure that your manufacturing, packaging, labeling, and holding operations ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record. To do so, quality control personnel must perform operations that include:
</P>
<P>(a) Approving or rejecting all processes, specifications, written procedures, controls, tests, and examinations, and deviations from or modifications to them, that may affect the identity, purity, strength, or composition of a dietary supplement;
</P>
<P>(b) Reviewing and approving the documentation setting forth the basis for qualification of any supplier;
</P>
<P>(c) Reviewing and approving the documentation setting forth the basis for why meeting in-process specifications, in combination with meeting component specifications, will help ensure that the identity, purity, strength, and composition of the dietary supplement are met;
</P>
<P>(d) Reviewing and approving the documentation setting forth the basis for why the results of appropriate tests or examinations for each product specification selected under § 111.75(c)(1) will ensure that the finished batch of the dietary supplement meets product specifications;
</P>
<P>(e) Reviewing and approving the basis and the documentation for why any product specification is exempted from the verification requirements in § 111.75(c)(1), and for why any component and in-process testing, examination, or monitoring, or other methods will ensure that such exempted product specification is met without verification through periodic testing of the finished batch;
</P>
<P>(f) Ensuring that required representative samples are collected;
</P>
<P>(g) Ensuring that required reserve samples are collected and held;
</P>
<P>(h) Determining whether all specifications established under § 111.70(a) are met; and
</P>
<P>(i) Performing other operations required under this subpart.


</P>
</DIV8>


<DIV8 N="§ 111.110" NODE="21:2.0.1.1.11.6.1.3" TYPE="SECTION">
<HEAD>§ 111.110   What quality control operations are required for laboratory operations associated with the production and process control system?</HEAD>
<P>Quality control operations for laboratory operations associated with the production and process control system must include:
</P>
<P>(a) Reviewing and approving all laboratory control processes associated with the production and process control system;
</P>
<P>(b) Ensuring that all tests and examinations required under § 111.75 are conducted; and
</P>
<P>(c) Reviewing and approving the results of all tests and examinations required under § 111.75.


</P>
</DIV8>


<DIV8 N="§ 111.113" NODE="21:2.0.1.1.11.6.1.4" TYPE="SECTION">
<HEAD>§ 111.113   What quality control operations are required for a material review and disposition decision?</HEAD>
<P>(a) Quality control personnel must conduct a material review and make a disposition decision if:
</P>
<P>(1) A specification established in accordance with § 111.70 is not met;
</P>
<P>(2) A batch deviates from the master manufacturing record, including when any step established in the master manufacturing record is not completed and including any deviation from specifications;
</P>
<P>(3) There is any unanticipated occurrence during the manufacturing operations that adulterates or may lead to adulteration of the component, dietary supplement, or packaging, or could lead to the use of a label not specified in the master manufacturing record;
</P>
<P>(4) Calibration of an instrument or control suggests a problem that may have resulted in a failure to ensure the quality of a batch or batches of a dietary supplement; or
</P>
<P>(5) A dietary supplement is returned.
</P>
<P>(b)(1) When there is a deviation or unanticipated occurrence during the production and in-process control system that results in or could lead to adulteration of a component, dietary supplement, or packaging, or could lead to the use of a label not specified in the master manufacturing record, quality control personnel must reject the component, dietary supplement, packaging, or label unless it approves a treatment, an in-process adjustment, or reprocessing to correct the applicable deviation or occurrence.
</P>
<P>(2) When a specification established in accordance with § 111.70 is not met, quality control personnel must reject the component, dietary supplement, package or label, unless quality control personnel approve a treatment, an in-process adjustment, or reprocessing, as permitted in § 111.77.
</P>
<P>(c) The person who conducts a material review and makes the disposition decision must, at the time of performance, document that material review and disposition decision.


</P>
</DIV8>


<DIV8 N="§ 111.117" NODE="21:2.0.1.1.11.6.1.5" TYPE="SECTION">
<HEAD>§ 111.117   What quality control operations are required for equipment, instruments, and controls?</HEAD>
<P>Quality control operations for equipment, instruments, and controls must include:
</P>
<P>(a) Reviewing and approving all processes for calibrating instruments and controls;
</P>
<P>(b) Periodically reviewing all records for calibration of instruments and controls;
</P>
<P>(c) Periodically reviewing all records for calibrations, inspections, and checks of automated, mechanical, or electronic equipment; and
</P>
<P>(d) Reviewing and approving controls to ensure that automated, mechanical, or electronic equipment functions in accordance with its intended use.


</P>
</DIV8>


<DIV8 N="§ 111.120" NODE="21:2.0.1.1.11.6.1.6" TYPE="SECTION">
<HEAD>§ 111.120   What quality control operations are required for components, packaging, and labels before use in the manufacture of a dietary supplement?</HEAD>
<P>Quality control operations for components, packaging, and labels before use in the manufacture of a dietary supplement must include:
</P>
<P>(a) Reviewing all receiving records for components, packaging, and labels;
</P>
<P>(b) Determining whether all components, packaging, and labels conform to specifications established under § 111.70 (b) and (d);
</P>
<P>(c) Conducting any required material review and making any required disposition decision;
</P>
<P>(d) Approving or rejecting any treatment and in-process adjustments of components, packaging, or labels to make them suitable for use in the manufacture of a dietary supplement; and
</P>
<P>(e) Approving, and releasing from quarantine, all components, packaging, and labels before they are used.


</P>
</DIV8>


<DIV8 N="§ 111.123" NODE="21:2.0.1.1.11.6.1.7" TYPE="SECTION">
<HEAD>§ 111.123   What quality control operations are required for the master manufacturing record, the batch production record, and manufacturing operations?</HEAD>
<P>(a) Quality control operations for the master manufacturing record, the batch production record, and manufacturing operations must include:
</P>
<P>(1) Reviewing and approving all master manufacturing records and all modifications to the master manufacturing records;
</P>
<P>(2) Reviewing and approving all batch production-related records;
</P>
<P>(3) Reviewing all monitoring required under subpart E;
</P>
<P>(4) Conducting any required material review and making any required disposition decision;
</P>
<P>(5) Approving or rejecting any reprocessing;
</P>
<P>(6) Determining whether all in-process specifications established in accordance with § 111.70(c) are met;
</P>
<P>(7) Determining whether each finished batch conforms to product specifications established in accordance with § 111.70(e); and
</P>
<P>(8) Approving and releasing, or rejecting, each finished batch for distribution, including any reprocessed finished batch.
</P>
<P>(b) Quality control personnel must not approve and release for distribution:
</P>
<P>(1) Any batch of dietary supplement for which any component in the batch does not meet its identity specification;
</P>
<P>(2) Any batch of dietary supplement, including any reprocessed batch, that does not meet all product specifications established in accordance with § 111.70(e);
</P>
<P>(3) Any batch of dietary supplement, including any reprocessed batch, that has not been manufactured, packaged, labeled, and held under conditions to prevent adulteration under section 402(a)(1), (a)(2), (a)(3), and (a)(4) of the act; and
</P>
<P>(4) Any product received from a supplier for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier) for which sufficient assurance is not provided to adequately identify the product and to determine that the product is consistent with your purchase order.


</P>
</DIV8>


<DIV8 N="§ 111.127" NODE="21:2.0.1.1.11.6.1.8" TYPE="SECTION">
<HEAD>§ 111.127   What quality control operations are required for packaging and labeling operations?</HEAD>
<P>Quality control operations for packaging and labeling operations must include:
</P>
<P>(a) Reviewing the results of any visual examination and documentation to ensure that specifications established under § 111.70(f) are met for all products that you receive for packaging and labeling as a dietary supplement (and for distribution rather than for return to the supplier);
</P>
<P>(b) Approving, and releasing from quarantine, all products that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier) before they are used for packaging or labeling;
</P>
<P>(c) Reviewing and approving all records for packaging and label operations;
</P>
<P>(d) Determining whether the finished packaged and labeled dietary supplement conforms to specifications established in accordance with § 111.70(g);
</P>
<P>(e) Conducting any required material review and making any required disposition decision;
</P>
<P>(f) Approving or rejecting any repackaging of a packaged dietary supplement;
</P>
<P>(g) Approving or rejecting any relabeling of a packaged and labeled dietary supplement; and
</P>
<P>(h) Approving for release, or rejecting, any packaged and labeled dietary supplement (including a repackaged or relabeled dietary supplement) for distribution.


</P>
</DIV8>


<DIV8 N="§ 111.130" NODE="21:2.0.1.1.11.6.1.9" TYPE="SECTION">
<HEAD>§ 111.130   What quality control operations are required for returned dietary supplements?</HEAD>
<P>Quality control operations for returned dietary supplements must include:
</P>
<P>(a) Conducting any required material review and making any required disposition decision; including:
</P>
<P>(1) Determining whether tests or examination are necessary to determine compliance with product specifications established in accordance with § 111.70(e); and
</P>
<P>(2) Reviewing the results of any tests or examinations that are conducted to determine compliance with product specifications established in accordance with § 111.70(e);
</P>
<P>(b) Approving or rejecting any salvage and redistribution of any returned dietary supplement;
</P>
<P>(c) Approving or rejecting any reprocessing of any returned dietary supplement; and
</P>
<P>(d) Determining whether the reprocessed dietary supplement meets product specifications and either approving for release, or rejecting, any returned dietary supplement that is reprocessed.


</P>
</DIV8>


<DIV8 N="§ 111.135" NODE="21:2.0.1.1.11.6.1.10" TYPE="SECTION">
<HEAD>§ 111.135   What quality control operations are required for product complaints?</HEAD>
<P>Quality control operations for product complaints must include reviewing and approving decisions about whether to investigate a product complaint and reviewing and approving the findings and followup action of any investigation performed.


</P>
</DIV8>


<DIV8 N="§ 111.140" NODE="21:2.0.1.1.11.6.1.11" TYPE="SECTION">
<HEAD>§ 111.140   Under this subpart F, what records must you make and keep?</HEAD>
<P>(a) You must make and keep the records required under this subpart F in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for the responsibilities of the quality control operations, including written procedures for conducting a material review and making a disposition decision and written procedures for approving or rejecting any reprocessing;
</P>
<P>(2) Written documentation, at the time of performance, that quality control personnel performed the review, approval, or rejection requirements by recording the following:
</P>
<P>(i) Date that the review, approval, or rejection was performed; and
</P>
<P>(ii) Signature of the person performing the review, approval, or rejection; and
</P>
<P>(3) Documentation of any material review and disposition decision and followup. Such documentation must be included in the appropriate batch production record and must include:
</P>
<P>(i) Identification of the specific deviation or the unanticipated occurrence;
</P>
<P>(ii) Description of your investigation into the cause of the deviation from the specification or the unanticipated occurrence;
</P>
<P>(iii) Evaluation of whether or not the deviation or unanticipated occurrence has resulted in or could lead to a failure to ensure the quality of the dietary supplement or a failure to package and label the dietary supplement as specified in the master manufacturing record;
</P>
<P>(iv) Identification of the action(s) taken to correct, and prevent a recurrence of, the deviation or the unanticipated occurrence;
</P>
<P>(v) Explanation of what you did with the component, dietary supplement, packaging, or label;
</P>
<P>(vi) A scientifically valid reason for any reprocessing of a dietary supplement that is rejected or any treatment or in-process adjustment of a component that is rejected; and
</P>
<P>(vii) The signature of the individual(s) designated to perform the quality control operation, who conducted the material review and made the disposition decision, and of each qualified individual who provides information relevant to that material review and disposition decision.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.11.7" TYPE="SUBPART">
<HEAD>Subpart G—Production and Process Control System: Requirements for Components, Packaging, and Labels and for Product That You Receive for Packaging or Labeling as a Dietary Supplement</HEAD>


<DIV8 N="§ 111.153" NODE="21:2.0.1.1.11.7.1.1" TYPE="SECTION">
<HEAD>§ 111.153   What are the requirements under this subpart G for written procedures?</HEAD>
<P>You must establish and follow written procedures for fulfilling the requirements of this subpart G.


</P>
</DIV8>


<DIV8 N="§ 111.155" NODE="21:2.0.1.1.11.7.1.2" TYPE="SECTION">
<HEAD>§ 111.155   What requirements apply to components of dietary supplements?</HEAD>
<P>(a) You must visually examine each immediate container or grouping of immediate containers in a shipment that you receive for appropriate content label, container damage, or broken seals to determine whether the container condition may have resulted in contamination or deterioration of the components;
</P>
<P>(b) You must visually examine the supplier's invoice, guarantee, or certification in a shipment you receive to ensure the components are consistent with your purchase order;
</P>
<P>(c) You must quarantine components before you use them in the manufacture of a dietary supplement until:
</P>
<P>(1) You collect representative samples of each unique lot of components (and, for components that you receive, of each unique shipment, and of each unique lot within each unique shipment);
</P>
<P>(2) Quality control personnel review and approve the results of any tests or examinations conducted on components; and
</P>
<P>(3) Quality control personnel approve the components for use in the manufacture of a dietary supplement, including approval of any treatment (including in-process adjustments) of components to make them suitable for use in the manufacture of a dietary supplement, and releases them from quarantine.
</P>
<P>(d)(1) You must identify each unique lot within each unique shipment of components that you receive and any lot of components that you produce in a manner that allows you to trace the lot to the supplier, the date received, the name of the component, the status of the component (e.g., quarantined, approved, or rejected); and to the dietary supplement that you manufactured and distributed.
</P>
<P>(2) You must use this unique identifier whenever you record the disposition of each unique lot within each unique shipment of components that you receive and any lot of components that you produce.
</P>
<P>(e) You must hold components under conditions that will protect against contamination and deterioration, and avoid mixups.


</P>
</DIV8>


<DIV8 N="§ 111.160" NODE="21:2.0.1.1.11.7.1.3" TYPE="SECTION">
<HEAD>§ 111.160   What requirements apply to packaging and labels received?</HEAD>
<P>(a) You must visually examine each immediate container or grouping of immediate containers in a shipment for appropriate content label, container damage, or broken seals to determine whether the container condition may have resulted in contamination or deterioration of the packaging and labels.
</P>
<P>(b) You must visually examine the supplier's invoice, guarantee, or certification in a shipment to ensure that the packaging or labels are consistent with your purchase order.
</P>
<P>(c) You must quarantine packaging and labels before you use them in the manufacture of a dietary supplement until:
</P>
<P>(1) You collect representative samples of each unique shipment, and of each unique lot within each unique shipment, of packaging and labels and, at a minimum, conduct a visual identification of the immediate containers and closures;
</P>
<P>(2) Quality control personnel review and approve the results of any tests or examinations conducted on the packaging and labels; and
</P>
<P>(3) Quality control personnel approve the packaging and labels for use in the manufacture of a dietary supplement and release them from quarantine.
</P>
<P>(d)(1) You must identify each unique lot within each unique shipment of packaging and labels in a manner that allows you to trace the lot to the supplier, the date received, the name of the packaging and label, the status of the packaging and label (e.g., quarantined, approved, or rejected); and to the dietary supplement that you distributed; and
</P>
<P>(2) You must use this unique identifier whenever you record the disposition of each unique lot within each unique shipment of packaging and labels.
</P>
<P>(e) You must hold packaging and labels under conditions that will protect against contamination and deterioration, and avoid mixups.


</P>
</DIV8>


<DIV8 N="§ 111.165" NODE="21:2.0.1.1.11.7.1.4" TYPE="SECTION">
<HEAD>§ 111.165   What requirements apply to a product received for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier)?</HEAD>
<P>(a) You must visually examine each immediate container or grouping of immediate containers in a shipment of product that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier) for appropriate content label, container damage, or broken seals to determine whether the container condition may have resulted in contamination or deterioration of the received product.
</P>
<P>(b) You must visually examine the supplier's invoice, guarantee, or certification in a shipment of the received product to ensure that the received product is consistent with your purchase order.
</P>
<P>(c) You must quarantine the received product until:
</P>
<P>(1) You collect representative samples of each unique shipment, and of each unique lot within each unique shipment, of received product;
</P>
<P>(2) Quality control personnel review and approve the documentation to determine whether the received product meets the specifications that you established under § 111.70(f); and
</P>
<P>(3) Quality control personnel approve the received product for packaging or labeling as a dietary supplement and release the received product from quarantine.
</P>
<P>(d)(1) You must identify each unique lot within each unique shipment of received product in a manner that allows you to trace the lot to the supplier, the date received, the name of the received product, the status of the received product (e.g., quarantined, approved, or rejected), and to the product that you packaged or labeled and distributed as a dietary supplement.
</P>
<P>(2) You must use this unique identifier whenever you record the disposition of each unique lot within each unique shipment of the received product.
</P>
<P>(e) You must hold the received product under conditions that will protect against contamination and deterioration, and avoid mixups.


</P>
</DIV8>


<DIV8 N="§ 111.170" NODE="21:2.0.1.1.11.7.1.5" TYPE="SECTION">
<HEAD>§ 111.170   What requirements apply to rejected components, packaging, and labels, and to rejected products that are received for packaging or labeling as a dietary supplement?</HEAD>
<P>You must clearly identify, hold, and control under a quarantine system for appropriate disposition any component, packaging, and label, and any product that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier), that is rejected and unsuitable for use in manufacturing, packaging, or labeling operations.


</P>
</DIV8>


<DIV8 N="§ 111.180" NODE="21:2.0.1.1.11.7.1.6" TYPE="SECTION">
<HEAD>§ 111.180   Under this subpart G, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart G in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for fulfilling the requirements of this subpart.
</P>
<P>(2) Receiving records (including records such as certificates of analysis, suppliers' invoices, and suppliers' guarantees) for components, packaging, and labels and for products that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier); and
</P>
<P>(3) Documentation that the requirements of this subpart were met.
</P>
<P>(i) The person who performs the required operation must document, at the time of performance, that the required operation was performed.
</P>
<P>(ii) The documentation must include:
</P>
<P>(A) The date that the components, packaging, labels, or products that you receive for packaging or labeling as a dietary supplement were received;
</P>
<P>(B) The initials of the person performing the required operation;
</P>
<P>(C) The results of any tests or examinations conducted on components, packaging, or labels, and of any visual examination of product that you receive for packaging or labeling as a dietary supplement; and
</P>
<P>(D) Any material review and disposition decision conducted on components, packaging, labels, or products that you receive for packaging or labeling as a dietary supplement.


</P>
</DIV8>

</DIV6>


<DIV6 N="H" NODE="21:2.0.1.1.11.8" TYPE="SUBPART">
<HEAD>Subpart H—Production and Process Control System: Requirements for the Master Manufacturing Record</HEAD>


<DIV8 N="§ 111.205" NODE="21:2.0.1.1.11.8.1.1" TYPE="SECTION">
<HEAD>§ 111.205   What is the requirement to establish a master manufacturing record?</HEAD>
<P>(a) You must prepare and follow a written master manufacturing record for each unique formulation of dietary supplement that you manufacture, and for each batch size, to ensure uniformity in the finished batch from batch to batch.
</P>
<P>(b) The master manufacturing record must:
</P>
<P>(1) Identify specifications for the points, steps, or stages in the manufacturing process where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record; and
</P>
<P>(2) Establish controls and procedures to ensure that each batch of dietary supplement that you manufacture meets the specifications identified in accordance with paragraph (b)(1) of this section.
</P>
<P>(c) You must make and keep master manufacturing records in accordance with subpart P of this part.


</P>
</DIV8>


<DIV8 N="§ 111.210" NODE="21:2.0.1.1.11.8.1.2" TYPE="SECTION">
<HEAD>§ 111.210   What must the master manufacturing record include?</HEAD>
<P>The master manufacturing record must include:
</P>
<P>(a) The name of the dietary supplement to be manufactured and the strength, concentration, weight, or measure of each dietary ingredient for each batch size;
</P>
<P>(b) A complete list of components to be used;
</P>
<P>(c) An accurate statement of the weight or measure of each component to be used;
</P>
<P>(d) The identity and weight or measure of each dietary ingredient that will be declared on the Supplement Facts label and the identity of each ingredient that will be declared on the ingredients list of the dietary supplement;
</P>
<P>(e) A statement of any intentional overage amount of a dietary ingredient;
</P>
<P>(f) A statement of theoretical yield of a manufactured dietary supplement expected at each point, step, or stage of the manufacturing process where control is needed to ensure the quality of the dietary supplement, and the expected yield when you finish manufacturing the dietary supplement, including the maximum and minimum percentages of theoretical yield beyond which a deviation investigation of a batch is necessary and material review is conducted and disposition decision is made;
</P>
<P>(g) A description of packaging and a representative label, or a cross-reference to the physical location of the actual or representative label;
</P>
<P>(h) Written instructions, including the following:
</P>
<P>(1) Specifications for each point, step, or stage in the manufacturing process where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record;
</P>
<P>(2) Procedures for sampling and a cross-reference to procedures for tests or examinations;
</P>
<P>(3) Specific actions necessary to perform and verify points, steps, or stages in the manufacturing process where control is necessary to ensure the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record.
</P>
<P>(i) Such specific actions must include verifying the weight or measure of any component and verifying the addition of any component; and
</P>
<P>(ii) For manual operations, such specific actions must include:
</P>
<P>(A) One person weighing or measuring a component and another person verifying the weight or measure; and
</P>
<P>(B) One person adding the component and another person verifying the addition.
</P>
<P>(4) Special notations and precautions to be followed; and
</P>
<P>(5) Corrective action plans for use when a specification is not met.


</P>
</DIV8>

</DIV6>


<DIV6 N="I" NODE="21:2.0.1.1.11.9" TYPE="SUBPART">
<HEAD>Subpart I—Production and Process Control System: Requirements for the Batch Production Record</HEAD>


<DIV8 N="§ 111.255" NODE="21:2.0.1.1.11.9.1.1" TYPE="SECTION">
<HEAD>§ 111.255   What is the requirement to establish a batch production record?</HEAD>
<P>(a) You must prepare a batch production record every time you manufacture a batch of a dietary supplement;
</P>
<P>(b) Your batch production record must include complete information relating to the production and control of each batch;
</P>
<P>(c) Your batch production record must accurately follow the appropriate master manufacturing record and you must perform each step in the production of the batch; and
</P>
<P>(d) You must make and keep batch production records in accordance with subpart P of this part.


</P>
</DIV8>


<DIV8 N="§ 111.260" NODE="21:2.0.1.1.11.9.1.2" TYPE="SECTION">
<HEAD>§ 111.260   What must the batch record include?</HEAD>
<P>The batch production record must include the following:
</P>
<P>(a) The batch, lot, or control number:
</P>
<P>(1) Of the finished batch of dietary supplement; and
</P>
<P>(2) That you assign in accordance with § 111.415(f) for the following:
</P>
<P>(i) Each lot of packaged and labeled dietary supplement from the finished batch of dietary supplement;
</P>
<P>(ii) Each lot of dietary supplement, from the finished batch of dietary supplement, that you distribute to another person for packaging or labeling;
</P>
<P>(b) The identity of equipment and processing lines used in producing the batch;
</P>
<P>(c) The date and time of the maintenance, cleaning, and sanitizing of the equipment and processing lines used in producing the batch, or a cross-reference to records, such as individual equipment logs, where this information is retained;
</P>
<P>(d) The unique identifier that you assigned to each component (or, when applicable, to a product that you receive from a supplier for packaging or labeling as a dietary supplement), packaging, and label used;
</P>
<P>(e) The identity and weight or measure of each component used;
</P>
<P>(f) A statement of the actual yield and a statement of the percentage of theoretical yield at appropriate phases of processing;
</P>
<P>(g) The actual results obtained during any monitoring operation;
</P>
<P>(h) The results of any testing or examination performed during the batch production, or a cross-reference to such results;
</P>
<P>(i) Documentation that the finished dietary supplement meets specifications established in accordance with § 111.70(e) and (g);
</P>
<P>(j) Documentation, at the time of performance, of the manufacture of the batch, including:
</P>
<P>(1) The date on which each step of the master manufacturing record was performed; and
</P>
<P>(2) The initials of the persons performing each step, including:
</P>
<P>(i) The initials of the person responsible for weighing or measuring each component used in the batch;
</P>
<P>(ii) The initials of the person responsible for verifying the weight or measure of each component used in the batch;
</P>
<P>(iii) The initials of the person responsible for adding the component to the batch; and
</P>
<P>(iv) The initials of the person responsible for verifying the addition of components to the batch;
</P>
<P>(k) Documentation, at the time of performance, of packaging and labeling operations, including:
</P>
<P>(1) The unique identifier that you assigned to packaging and labels used, the quantity of the packaging and labels used, and, when label reconciliation is required, reconciliation of any discrepancies between issuance and use of labels;
</P>
<P>(2) An actual or representative label, or a cross-reference to the physical location of the actual or representative label specified in the master manufacturing record; and
</P>
<P>(3) The results of any tests or examinations conducted on packaged and labeled dietary supplements (including repackaged or relabeled dietary supplements), or a cross-reference to the physical location of such results;
</P>
<P>(l) Documentation at the time of performance that quality control personnel:
</P>
<P>(1) Reviewed the batch production record, including:
</P>
<P>(i) Review of any monitoring operation required under subpart E of this part; and
</P>
<P>(ii) Review of the results of any tests and examinations, including tests and examinations conducted on components, in-process materials, finished batches of dietary supplements, and packaged and labeled dietary supplements;
</P>
<P>(2) Approved or rejected any reprocessing or repackaging; and
</P>
<P>(3) Approved and released, or rejected, the batch for distribution, including any reprocessed batch; and
</P>
<P>(4) Approved and released, or rejected, the packaged and labeled dietary supplement, including any repackaged or relabeled dietary supplement.
</P>
<P>(m) Documentation at the time of performance of any required material review and disposition decision.
</P>
<P>(n) Documentation at the time of performance of any reprocessing.


</P>
</DIV8>

</DIV6>


<DIV6 N="J" NODE="21:2.0.1.1.11.10" TYPE="SUBPART">
<HEAD>Subpart J—Production and Process Control System: Requirements for Laboratory Operations</HEAD>


<DIV8 N="§ 111.303" NODE="21:2.0.1.1.11.10.1.1" TYPE="SECTION">
<HEAD>§ 111.303   What are the requirements under this subpart J for written procedures?</HEAD>
<P>You must establish and follow written procedures for laboratory operations, including written procedures for the tests and examinations that you conduct to determine whether specifications are met.


</P>
</DIV8>


<DIV8 N="§ 111.310" NODE="21:2.0.1.1.11.10.1.2" TYPE="SECTION">
<HEAD>§ 111.310   What are the requirements for the laboratory facilities that you use?</HEAD>
<P>You must use adequate laboratory facilities to perform whatever testing and examinations are necessary to determine whether:
</P>
<P>(a) Components that you use meet specifications;
</P>
<P>(b) In-process specifications are met as specified in the master manufacturing record; and
</P>
<P>(c) Dietary supplements that you manufacture meet specifications.


</P>
</DIV8>


<DIV8 N="§ 111.315" NODE="21:2.0.1.1.11.10.1.3" TYPE="SECTION">
<HEAD>§ 111.315   What are the requirements for laboratory control processes?</HEAD>
<P>You must establish and follow laboratory control processes that are reviewed and approved by quality control personnel, including the following:
</P>
<P>(a) Use of criteria for establishing appropriate specifications;
</P>
<P>(b) Use of sampling plans for obtaining representative samples, in accordance with subpart E of this part, of:
</P>
<P>(1) Components, packaging, and labels;
</P>
<P>(2) In-process materials;
</P>
<P>(3) Finished batches of dietary supplements;
</P>
<P>(4) Product that you receive for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier); and
</P>
<P>(5) Packaged and labeled dietary supplements.
</P>
<P>(c) Use of criteria for selecting appropriate examination and testing methods;
</P>
<P>(d) Use of criteria for selecting standard reference materials used in performing tests and examinations; and
</P>
<P>(e) Use of test methods and examinations in accordance with established criteria.


</P>
</DIV8>


<DIV8 N="§ 111.320" NODE="21:2.0.1.1.11.10.1.4" TYPE="SECTION">
<HEAD>§ 111.320   What requirements apply to laboratory methods for testing and examination?</HEAD>
<P>(a) You must verify that the laboratory examination and testing methodologies are appropriate for their intended use.
</P>
<P>(b) You must identify and use an appropriate scientifically valid method for each established specification for which testing or examination is required to determine whether the specification is met.


</P>
</DIV8>


<DIV8 N="§ 111.325" NODE="21:2.0.1.1.11.10.1.5" TYPE="SECTION">
<HEAD>§ 111.325   Under this subpart J, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart J in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for laboratory operations, including written procedures for the tests and examinations that you conduct to determine whether specifications are met;
</P>
<P>(2) Documentation that laboratory methodology established in accordance with this subpart J is followed.
</P>
<P>(i) The person who conducts the testing and examination must document, at the time of performance, that laboratory methodology established in accordance with this subpart J is followed.
</P>
<P>(ii) The documentation for laboratory tests and examinations must include the results of the testing and examination.


</P>
</DIV8>

</DIV6>


<DIV6 N="K" NODE="21:2.0.1.1.11.11" TYPE="SUBPART">
<HEAD>Subpart K—Production and Process Control System: Requirements for Manufacturing Operations</HEAD>


<DIV8 N="§ 111.353" NODE="21:2.0.1.1.11.11.1.1" TYPE="SECTION">
<HEAD>§ 111.353   What are the requirements under this subpart K for written procedures?</HEAD>
<P>You must establish and follow written procedures for manufacturing operations.


</P>
</DIV8>


<DIV8 N="§ 111.355" NODE="21:2.0.1.1.11.11.1.2" TYPE="SECTION">
<HEAD>§ 111.355   What are the design requirements for manufacturing operations?</HEAD>
<P>You must design or select manufacturing processes to ensure that product specifications are consistently met.


</P>
</DIV8>


<DIV8 N="§ 111.360" NODE="21:2.0.1.1.11.11.1.3" TYPE="SECTION">
<HEAD>§ 111.360   What are the requirements for sanitation?</HEAD>
<P>You must conduct all manufacturing operations in accordance with adequate sanitation principles.


</P>
</DIV8>


<DIV8 N="§ 111.365" NODE="21:2.0.1.1.11.11.1.4" TYPE="SECTION">
<HEAD>§ 111.365   What precautions must you take to prevent contamination?</HEAD>
<P>You must take all the necessary precautions during the manufacture of a dietary supplement to prevent contamination of components or dietary supplements. These precautions include:
</P>
<P>(a) Performing manufacturing operations under conditions and controls that protect against the potential for growth of microorganisms and the potential for contamination;
</P>
<P>(b) Washing or cleaning components that contain soil or other contaminants;
</P>
<P>(c) Using water that, at a minimum, complies with the applicable Federal, State, and local requirements and does not contaminate the dietary supplement when the water may become a component of the finished batch of dietary supplement;
</P>
<P>(d) Performing chemical, microbiological, or other testing, as necessary to prevent the use of contaminated components;
</P>
<P>(e) Sterilizing, pasteurizing, freezing, refrigerating, controlling hydrogen-ion concentration (pH), controlling humidity, controlling water activity (a<E T="52">w</E>), or using any other effective means to remove, destroy, or prevent the growth of microorganisms and prevent decomposition;
</P>
<P>(f) Holding components and dietary supplements that can support the rapid growth of microorganisms of public health significance in a manner that prevents the components and dietary supplements from becoming adulterated;
</P>
<P>(g) Identifying and holding any components or dietary supplements, for which a material review and disposition decision is required, in a manner that protects components or dietary supplements that are not under a material review against contamination and mixups with those that are under a material review;
</P>
<P>(h) Performing mechanical manufacturing steps (such as cutting, sorting, inspecting, shredding, drying, grinding, blending, and sifting) by any effective means to protect the dietary supplements against contamination, by, for example:
</P>
<P>(1) Cleaning and sanitizing contact surfaces;
</P>
<P>(2) Using temperature controls; and
</P>
<P>(3) Using time controls.
</P>
<P>(i) Using effective measures to protect against the inclusion of metal or other foreign material in components or dietary supplements, by, for example:
</P>
<P>(1) Filters or strainers,
</P>
<P>(2) Traps,
</P>
<P>(3) Magnets, or
</P>
<P>(4) Electronic metal detectors.
</P>
<P>(j) Segregating and identifying all containers for a specific batch of dietary supplements to identify their contents and, when necessary, the phase of manufacturing; and
</P>
<P>(k) Identifying all processing lines and major equipment used during manufacturing to indicate their contents, including the name of the dietary supplement and the specific batch or lot number and, when necessary, the phase of manufacturing.


</P>
</DIV8>


<DIV8 N="§ 111.370" NODE="21:2.0.1.1.11.11.1.5" TYPE="SECTION">
<HEAD>§ 111.370   What requirements apply to rejected dietary supplements?</HEAD>
<P>You must clearly identify, hold, and control under a quarantine system for appropriate disposition any dietary supplement that is rejected and unsuitable for use in manufacturing, packaging, or labeling operations.


</P>
</DIV8>


<DIV8 N="§ 111.375" NODE="21:2.0.1.1.11.11.1.6" TYPE="SECTION">
<HEAD>§ 111.375   Under this subpart K, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart K in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep records of the written procedures for manufacturing operations.


</P>
</DIV8>

</DIV6>


<DIV6 N="L" NODE="21:2.0.1.1.11.12" TYPE="SUBPART">
<HEAD>Subpart L—Production and Process Control System: Requirements for Packaging and Labeling Operations</HEAD>


<DIV8 N="§ 111.403" NODE="21:2.0.1.1.11.12.1.1" TYPE="SECTION">
<HEAD>§ 111.403   What are the requirements under this subpart L for written procedures?</HEAD>
<P>You must establish and follow written procedures for packaging and labeling operations.


</P>
</DIV8>


<DIV8 N="§ 111.410" NODE="21:2.0.1.1.11.12.1.2" TYPE="SECTION">
<HEAD>§ 111.410   What requirements apply to packaging and labels?</HEAD>
<P>(a) You must take necessary actions to determine whether packaging for dietary supplements meets specifications so that the condition of the packaging will ensure the quality of your dietary supplements;
</P>
<P>(b) You must control the issuance and use of packaging and labels and reconciliation of any issuance and use discrepancies. Label reconciliation is not required for cut or rolled labels if a 100-percent examination for correct labels is performed by appropriate electronic or electromechanical equipment during or after completion of finishing operations; and
</P>
<P>(c) You must examine, before packaging and labeling operations, packaging and labels for each batch of dietary supplement to determine whether the packaging and labels conform to the master manufacturing record; and
</P>
<P>(d) You must be able to determine the complete manufacturing history and control of the packaged and labeled dietary supplement through distribution.


</P>
</DIV8>


<DIV8 N="§ 111.415" NODE="21:2.0.1.1.11.12.1.3" TYPE="SECTION">
<HEAD>§ 111.415   What requirements apply to filling, assembling, packaging, labeling, and related operations?</HEAD>
<P>You must fill, assemble, package, label, and perform other related operations in a way that ensures the quality of the dietary supplement and that the dietary supplement is packaged and labeled as specified in the master manufacturing record. You must do this using any effective means, including the following:
</P>
<P>(a) Cleaning and sanitizing all filling and packaging equipment, utensils, and dietary supplement packaging, as appropriate;
</P>
<P>(b) Protecting manufactured dietary supplements from contamination, particularly airborne contamination;
</P>
<P>(c) Using sanitary handling procedures;
</P>
<P>(d) Establishing physical or spatial separation of packaging and label operations from operations on other components and dietary supplements to prevent mixups;
</P>
<P>(e) Identifying, by any effective means, filled dietary supplement containers that are set aside and held in unlabeled condition for future label operations, to prevent mixups;
</P>
<P>(f) Assigning a batch, lot, or control number to:
</P>
<P>(1) Each lot of packaged and labeled dietary supplement from a finished batch of dietary supplement; and,
</P>
<P>(2) Each lot of dietary supplement, from a finished batch of dietary supplement, that you distribute to another person for packaging or labeling.
</P>
<P>(g) Examining a representative sample of each batch of the packaged and labeled dietary supplement to determine whether the dietary supplement meets specifications established in accordance with § 111.70(g); and
</P>
<P>(h) Suitably disposing of labels and packaging for dietary supplements that are obsolete or incorrect to ensure that they are not used in any future packaging and label operations.


</P>
</DIV8>


<DIV8 N="§ 111.420" NODE="21:2.0.1.1.11.12.1.4" TYPE="SECTION">
<HEAD>§ 111.420   What requirements apply to repackaging and relabeling?</HEAD>
<P>(a) You may repackage or relabel dietary supplements only after quality control personnel have approved such repackaging or relabeling.
</P>
<P>(b) You must examine a representative sample of each batch of repackaged or relabeled dietary supplements to determine whether the repackaged or relabeled dietary supplements meet all specifications established in accordance with § 111.70(g).
</P>
<P>(c) Quality control personnel must approve or reject each batch of repackaged or relabeled dietary supplement prior to its release for distribution.


</P>
</DIV8>


<DIV8 N="§ 111.425" NODE="21:2.0.1.1.11.12.1.5" TYPE="SECTION">
<HEAD>§ 111.425   What requirements apply to a packaged and labeled dietary supplement that is rejected for distribution?</HEAD>
<P>You must clearly identify, hold, and control under a quarantine system for appropriate disposition any packaged and labeled dietary supplement that is rejected for distribution.


</P>
</DIV8>


<DIV8 N="§ 111.430" NODE="21:2.0.1.1.11.12.1.6" TYPE="SECTION">
<HEAD>§ 111.430   Under this subpart L, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart L in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep records of the written procedures for packaging and labeling operations.


</P>
</DIV8>

</DIV6>


<DIV6 N="M" NODE="21:2.0.1.1.11.13" TYPE="SUBPART">
<HEAD>Subpart M—Holding and Distributing</HEAD>


<DIV8 N="§ 111.453" NODE="21:2.0.1.1.11.13.1.1" TYPE="SECTION">
<HEAD>§ 111.453   What are the requirements under this subpart for M written procedures?</HEAD>
<P>You must establish and follow written procedures for holding and distributing operations.


</P>
</DIV8>


<DIV8 N="§ 111.455" NODE="21:2.0.1.1.11.13.1.2" TYPE="SECTION">
<HEAD>§ 111.455   What requirements apply to holding components, dietary supplements, packaging, and labels?</HEAD>
<P>(a) You must hold components and dietary supplements under appropriate conditions of temperature, humidity, and light so that the identity, purity, strength, and composition of the components and dietary supplements are not affected.
</P>
<P>(b) You must hold packaging and labels under appropriate conditions so that the packaging and labels are not adversely affected.
</P>
<P>(c) You must hold components, dietary supplements, packaging, and labels under conditions that do not lead to the mixup, contamination, or deterioration of components, dietary supplements, packaging, and labels.


</P>
</DIV8>


<DIV8 N="§ 111.460" NODE="21:2.0.1.1.11.13.1.3" TYPE="SECTION">
<HEAD>§ 111.460   What requirements apply to holding in-process material?</HEAD>
<P>(a) You must identify and hold in-process material under conditions that protect against mixup, contamination, and deterioration.
</P>
<P>(b) You must hold in-process material under appropriate conditions of temperature, humidity, and light.


</P>
</DIV8>


<DIV8 N="§ 111.465" NODE="21:2.0.1.1.11.13.1.4" TYPE="SECTION">
<HEAD>§ 111.465   What requirements apply to holding reserve samples of dietary supplements?</HEAD>
<P>(a) You must hold reserve samples of dietary supplements in a manner that protects against contamination and deterioration. This includes:
</P>
<P>(1) Holding the reserve samples under conditions consistent with product labels or, if no storage conditions are recommended on the label, under ordinary storage conditions; and
</P>
<P>(2) Using the same container-closure system in which the packaged and labeled dietary supplement is distributed, or if distributing dietary supplements to be packaged and labeled, using a container-closure system that provides essentially the same characteristics to protect against contamination or deterioration as the one in which you distribute the dietary supplement for packaging and labeling elsewhere.
</P>
<P>(b) You must retain reserve samples for 1 year past the shelf life date (if shelf life dating is used), or for 2 years from the date of distribution of the last batch of dietary supplements associated with the reserve samples, for use in appropriate investigations.


</P>
</DIV8>


<DIV8 N="§ 111.470" NODE="21:2.0.1.1.11.13.1.5" TYPE="SECTION">
<HEAD>§ 111.470   What requirements apply to distributing dietary supplements?</HEAD>
<P>You must distribute dietary supplements under conditions that will protect the dietary supplements against contamination and deterioration.


</P>
</DIV8>


<DIV8 N="§ 111.475" NODE="21:2.0.1.1.11.13.1.6" TYPE="SECTION">
<HEAD>§ 111.475   Under this subpart M, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart M in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for holding and distributing operations; and
</P>
<P>(2) Records of product distribution.


</P>
</DIV8>

</DIV6>


<DIV6 N="N" NODE="21:2.0.1.1.11.14" TYPE="SUBPART">
<HEAD>Subpart N—Returned Dietary Supplements</HEAD>


<DIV8 N="§ 111.503" NODE="21:2.0.1.1.11.14.1.1" TYPE="SECTION">
<HEAD>§ 111.503   What are the requirements under this subpart N for written procedures?</HEAD>
<P>You must establish and follow written procedures to fulfill the requirements of this subpart.


</P>
</DIV8>


<DIV8 N="§ 111.510" NODE="21:2.0.1.1.11.14.1.2" TYPE="SECTION">
<HEAD>§ 111.510   What requirements apply when a returned dietary supplement is received?</HEAD>
<P>You must identify and quarantine returned dietary supplements until quality control personnel conduct a material review and make a disposition decision.


</P>
</DIV8>


<DIV8 N="§ 111.515" NODE="21:2.0.1.1.11.14.1.3" TYPE="SECTION">
<HEAD>§ 111.515   When must a returned dietary supplement be destroyed, or otherwise suitably disposed of?</HEAD>
<P>You must destroy, or otherwise suitably dispose of, any returned dietary supplement unless the outcome of a material review and disposition decision is that quality control personnel do the following:
</P>
<P>(a) Approve the salvage of the returned dietary supplement for redistribution or
</P>
<P>(b) Approve the returned dietary supplement for reprocessing.


</P>
</DIV8>


<DIV8 N="§ 111.520" NODE="21:2.0.1.1.11.14.1.4" TYPE="SECTION">
<HEAD>§ 111.520   When may a returned dietary supplement be salvaged?</HEAD>
<P>You may salvage a returned dietary supplement only if quality control personnel conduct a material review and make a disposition decision to allow the salvage.


</P>
</DIV8>


<DIV8 N="§ 111.525" NODE="21:2.0.1.1.11.14.1.5" TYPE="SECTION">
<HEAD>§ 111.525   What requirements apply to a returned dietary supplement that quality control personnel approve for reprocessing?</HEAD>
<P>(a) You must ensure that any returned dietary supplements that are reprocessed meet all product specifications established in accordance with § 111.70(e); and
</P>
<P>(b) Quality control personnel must approve or reject the release for distribution of any returned dietary supplement that is reprocessed.


</P>
</DIV8>


<DIV8 N="§ 111.530" NODE="21:2.0.1.1.11.14.1.6" TYPE="SECTION">
<HEAD>§ 111.530   When must an investigation be conducted of your manufacturing processes and other batches?</HEAD>
<P>If the reason for a dietary supplement being returned implicates other batches, you must conduct an investigation of your manufacturing processes and each of those other batches to determine compliance with specifications.


</P>
</DIV8>


<DIV8 N="§ 111.535" NODE="21:2.0.1.1.11.14.1.7" TYPE="SECTION">
<HEAD>§ 111.535   Under this subpart N, what records must you make and keep?</HEAD>
<P>(a) You must make and keep records required under this subpart N in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for fulfilling the requirements of this subpart N.
</P>
<P>(2) Any material review and disposition decision on a returned dietary supplement;
</P>
<P>(3) The results of any testing or examination conducted to determine compliance with product specifications established under § 111.70(e); and,
</P>
<P>(4) Documentation of the reevaluation by quality control personnel of any dietary supplement that is reprocessed and the determination by quality control personnel of whether the reprocessed dietary supplement meets product specifications established in accordance with § 111.70(e).


</P>
</DIV8>

</DIV6>


<DIV6 N="O" NODE="21:2.0.1.1.11.15" TYPE="SUBPART">
<HEAD>Subpart O—Product Complaints</HEAD>


<DIV8 N="§ 111.553" NODE="21:2.0.1.1.11.15.1.1" TYPE="SECTION">
<HEAD>§ 111.553   What are the requirements under this subpart O for written procedures?</HEAD>
<P>You must establish and follow written procedures to fulfill the requirements of this subpart O.


</P>
</DIV8>


<DIV8 N="§ 111.560" NODE="21:2.0.1.1.11.15.1.2" TYPE="SECTION">
<HEAD>§ 111.560   What requirements apply to the review and investigation of a product complaint?</HEAD>
<P>(a) A qualified person must:
</P>
<P>(1) Review all product complaints to determine whether the product complaint involves a possible failure of a dietary supplement to meet any of its specifications, or any other requirements of this part 111, including those specifications and other requirements that, if not met, may result in a risk of illness or injury; and
</P>
<P>(2) Investigate any product complaint that involves a possible failure of a dietary supplement to meet any of its specifications, or any other requirements of this part, including those specifications and other requirements that, if not met, may result in a risk of illness or injury.
</P>
<P>(b) Quality control personnel must review and approve decisions about whether to investigate a product complaint and review and approve the findings and followup action of any investigation performed.
</P>
<P>(c) The review and investigation of the product complaint by a qualified person, and the review by quality control personnel about whether to investigate a product complaint, and the findings and followup action of any investigation performed, must extend to all relevant batches and records.


</P>
</DIV8>


<DIV8 N="§ 111.570" NODE="21:2.0.1.1.11.15.1.3" TYPE="SECTION">
<HEAD>§ 111.570   Under this subpart O, what records must you make and keep?</HEAD>
<P>(a) You must make and keep the records required under this subpart O in accordance with subpart P of this part.
</P>
<P>(b) You must make and keep the following records:
</P>
<P>(1) Written procedures for fulfilling the requirements of this subpart,
</P>
<P>(2) A written record of every product complaint that is related to good manufacturing practice,
</P>
<P>(i) The person who performs the requirements of this subpart must document, at the time of performance, that the requirement was performed.
</P>
<P>(ii) The written record of the product complaint must include the following:
</P>
<P>(A) The name and description of the dietary supplement;
</P>
<P>(B) The batch, lot, or control number of the dietary supplement, if available;
</P>
<P>(C) The date the complaint was received and the name, address, or telephone number of the complainant, if available;
</P>
<P>(D) The nature of the complaint including, if known, how the product was used;
</P>
<P>(E) The reply to the complainant, if any; and
</P>
<P>(F) Findings of the investigation and followup action taken when an investigation is performed.


</P>
</DIV8>

</DIV6>


<DIV6 N="P" NODE="21:2.0.1.1.11.16" TYPE="SUBPART">
<HEAD>Subpart P—Records and Recordkeeping</HEAD>


<DIV8 N="§ 111.605" NODE="21:2.0.1.1.11.16.1.1" TYPE="SECTION">
<HEAD>§ 111.605   What requirements apply to the records that you make and keep?</HEAD>
<P>(a) You must keep written records required by this part for 1 year past the shelf life date, if shelf life dating is used, or 2 years beyond the date of distribution of the last batch of dietary supplements associated with those records.
</P>
<P>(b) Records must be kept as original records, as true copies (such as photocopies, microfilm, microfiche, or other accurate reproductions of the original records), or as electronic records.
</P>
<P>(c) All electronic records must comply with part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 111.610" NODE="21:2.0.1.1.11.16.1.2" TYPE="SECTION">
<HEAD>§ 111.610   What records must be made available to FDA?</HEAD>
<P>(a) You must have all records required under this part, or copies of such records, readily available during the retention period for inspection and copying by FDA when requested.
</P>
<P>(b) If you use reduction techniques, such as microfilming, you must make suitable reader and photocopying equipment readily available to FDA.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="112" NODE="21:2.0.1.1.12" TYPE="PART">
<HEAD>PART 112—STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331, 342, 350h, 371; 42 U.S.C. 243, 264, 271.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>80 FR 74547, Nov. 27, 2015, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 112 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.12.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 112.1" NODE="21:2.0.1.1.12.1.1.1" TYPE="SECTION">
<HEAD>§ 112.1   What food is covered by this part?</HEAD>
<P>(a) Unless it is excluded from this part under § 112.2, food that is produce within the meaning of this part and that is a raw agricultural commodity (RAC) is covered by this part. This includes a produce RAC that is grown domestically and a produce RAC that will be imported or offered for import in any State or territory of the United States, the District of Columbia, or the Commonwealth of Puerto Rico.
</P>
<P>(b) For the purpose of this part and subject to the exemptions and qualified exemptions therein, covered produce includes all of the following:
</P>
<P>(1) Fruits and vegetables such as almonds, apples, apricots, apriums, Artichokes-globe-type, Asian pears, avocados, babacos, bananas, Belgian endive, blackberries, blueberries, boysenberries, brazil nuts, broad beans, broccoli, Brussels sprouts, burdock, cabbages, Chinese cabbages (Bok Choy, mustard, and Napa), cantaloupes, carambolas, carrots, cauliflower, celeriac, celery, chayote fruit, cherries (sweet), chestnuts, chicory (roots and tops), citrus (such as clementine, grapefruit, lemons, limes, mandarin, oranges, tangerines, tangors, and uniq fruit), cowpea beans, cress-garden, cucumbers, curly endive, currants, dandelion leaves, fennel-Florence, garlic, genip, gooseberries, grapes, green beans, guavas, herbs (such as basil, chives, cilantro, oregano, and parsley), honeydew, huckleberries, Jerusalem artichokes, kale, kiwifruit, kohlrabi, kumquats, leek, lettuce, lychees, macadamia nuts, mangos, other melons (such as Canary, Crenshaw and Persian), mulberries, mushrooms, mustard greens, nectarines, onions, papayas, parsnips, passion fruit, peaches, pears, peas, peas-pigeon, peppers (such as bell and hot), pine nuts, pineapples, plantains, plums, plumcots, quince, radishes, raspberries, rhubarb, rutabagas, scallions, shallots, snow peas, soursop, spinach, sprouts (such as alfalfa and mung bean), strawberries, summer squash (such as patty pan, yellow and zucchini), sweetsop, Swiss chard, taro, tomatoes, turmeric, turnips (roots and tops), walnuts, watercress, watermelons, and yams; and
</P>
<P>(2) Mixes of intact fruits and vegetables (such as fruit baskets).


</P>
</DIV8>


<DIV8 N="§ 112.2" NODE="21:2.0.1.1.12.1.1.2" TYPE="SECTION">
<HEAD>§ 112.2   What produce is not covered by this part?</HEAD>
<P>(a) The following produce is not covered by this part:
</P>
<P>(1) Produce that is rarely consumed raw, specifically the produce on the following exhaustive list: Asparagus; beans, black; beans, great Northern; beans, kidney; beans, lima; beans, navy; beans, pinto; beets, garden (roots and tops); beets, sugar; cashews; cherries, sour; chickpeas; cocoa beans; coffee beans; collards; corn, sweet; cranberries; dates; dill (seeds and weed); eggplants; figs; ginger; hazelnuts; horseradish; lentils; okra; peanuts; pecans; peppermint; potatoes; pumpkins; squash, winter; sweet potatoes; and water chestnuts.
</P>
<P>(2) Produce that is produced by an individual for personal consumption or produced for consumption on the farm or another farm under the same management; and
</P>
<P>(3) Produce that is not a raw agricultural commodity.
</P>
<P>(b) Produce is eligible for exemption from the requirements of this part (except as noted in paragraphs (b)(1), (2), and (3) of this section) under the following conditions:
</P>
<P>(1) The produce receives commercial processing that adequately reduces the presence of microorganisms of public health significance. Examples of commercial processing that adequately reduces the presence of microorganisms of public health significance are processing in accordance with the requirements of part 113, 114, or 120 of this chapter, treating with a validated process to eliminate spore-forming microorganisms (such as processing to produce tomato paste or shelf-stable tomatoes), and processing such as refining, distilling, or otherwise manufacturing/processing produce into products such as sugar, oil, spirits, wine, beer or similar products; and
</P>
<P>(2) You must disclose in documents accompanying the produce, in accordance with the practice of the trade, that the food is “not processed to adequately reduce the presence of microorganisms of public health significance;” and
</P>
<P>(3) You must either:
</P>
<P>(i) Annually obtain written assurance, subject to the requirements of paragraph (b)(6) of this section, from the customer that performs the commercial processing described in paragraph (b)(1) of this section that the customer has established and is following procedures (identified in the written assurance) that adequately reduce the presence of microorganisms of public health significance; or
</P>
<P>(ii) Annually obtain written assurance, subject to the requirements of paragraph (b)(6) of this section, from your customer that an entity in the distribution chain subsequent to the customer will perform commercial processing described in paragraph (b)(1) of this section and that the customer:
</P>
<P>(A) Will disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to adequately reduce the presence of microorganisms of public health significance”; and
</P>
<P>(B) Will only sell to another entity that agrees, in writing, it will either:
</P>
<P>(<I>1</I>) Follow procedures (identified in a written assurance) that adequately reduce the presence of microorganisms of public health significance; or
</P>
<P>(<I>2</I>) Obtain a similar written assurance from its customer that the produce will receive commercial processing described in paragraph (b)(1) of this section, and that there will be disclosure in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to adequately reduce the presence of microorganisms of public health significance”; and
</P>
<P>(4) You must establish and maintain documentation of your compliance with applicable requirements in paragraphs (b)(2) and (3) in accordance with the requirements of subpart O of this part, including:
</P>
<P>(i) Documents containing disclosures required under paragraph (b)(2) of this section; and
</P>
<P>(ii) Annual written assurances obtained from customers required under paragraph (b)(3) of this section; and
</P>
<P>(5) The requirements of this subpart and subpart Q of this part apply to such produce; and
</P>
<P>(6) An entity that provides a written assurance under § 112.2(b)(3)(i) or (ii) must act consistently with the assurance and document its actions taken to satisfy the written assurance.


</P>
</DIV8>


<DIV8 N="§ 112.3" NODE="21:2.0.1.1.12.1.1.3" TYPE="SECTION">
<HEAD>§ 112.3   What definitions apply to this part?</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this part. The following definitions also apply:
</P>
<P><I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practice.
</P>
<P><I>Adequately reduce microorganisms of public health significance</I> means reduce the presence of such microorganisms to an extent sufficient to prevent illness.
</P>
<P><I>Agricultural tea</I> means a water extract of biological materials (such as stabilized compost, manure, non-fecal animal byproducts, peat moss, pre-consumer vegetative waste, table waste, or yard trimmings), excluding any form of human waste, produced to transfer microbial biomass, fine particulate organic matter, and soluble chemical components into an aqueous phase. Agricultural teas are held for longer than one hour before application. Agricultural teas are soil amendments for the purposes of this rule.
</P>
<P><I>Agricultural tea additive</I> means a nutrient source (such as molasses, yeast extract, or algal powder) added to agricultural tea to increase microbial biomass.
</P>
<P><I>Agricultural water</I> means water used in covered activities on covered produce where water is intended to, or is likely to, contact covered produce or food contact surfaces, including water used in growing activities (including irrigation water applied using direct water application methods, water used for preparing crop sprays, and water used for growing sprouts) and in harvesting, packing, and holding activities (including water used for washing or cooling harvested produce and water used for preventing dehydration of covered produce).
</P>
<P><I>Agricultural water assessment</I> means an evaluation of an agricultural water system, agricultural water practices, crop characteristics, environmental conditions, and other relevant factors (including test results, where appropriate) related to growing activities for covered produce (other than sprouts) to:
</P>
<P>(1) Identify any condition(s) that are reasonably likely to introduce known or reasonably foreseeable hazards into or onto covered produce or food contact surfaces; and
</P>
<P>(2) Determine whether measures are reasonably necessary to reduce the potential for contamination of covered produce or food contact surfaces with such known or reasonably foreseeable hazards.
</P>
<P><I>Agricultural water system</I> means a source of agricultural water, the water distribution system, any building or structure that is part of the water distribution system (such as a well house, pump station, or shed), and any equipment used for application of agricultural water to covered produce during growing, harvesting, packing, or holding activities.
</P>
<P><I>Animal excreta</I> means solid or liquid animal waste.
</P>
<P><I>Application interval</I> means the time interval between application of an agricultural input (such as a biological soil amendment of animal origin) to a growing area and harvest of covered produce from the growing area where the agricultural input was applied.
</P>
<P><I>Biological soil amendment</I> means any soil amendment containing biological materials such as stabilized compost, manure, non-fecal animal byproducts, peat moss, pre-consumer vegetative waste, sewage sludge biosolids, table waste, agricultural tea, or yard trimmings, alone or in combination.
</P>
<P><I>Biological soil amendment of animal origin</I> means a biological soil amendment which consists, in whole or in part, of materials of animal origin, such as manure or non-fecal animal byproducts including animal mortalities, or table waste, alone or in combination. The term “biological soil amendment of animal origin” does not include any form of human waste.
</P>
<P><I>Composting</I> means a process to produce stabilized compost in which organic material is decomposed by the actions of microorganisms under thermophilic conditions for a designated period of time (for example, 3 days) at a designated temperature (for example, 131 °F (55 °C)), followed by a curing stage under cooler conditions.
</P>
<P><I>Covered activity</I> means growing, harvesting, packing, or holding covered produce on a farm. Covered activity includes manufacturing/processing of covered produce on a farm, but only to the extent that such activities are performed on raw agricultural commodities and only to the extent that such activities are within the meaning of “farm” as defined in this chapter. Providing, acting consistently with, and documenting actions taken in compliance with written assurances as described in § 112.2(b) are also covered activities. This part does not apply to activities of a facility that are subject to part 117 of this chapter.
</P>
<P><I>Covered produce</I> means produce that is subject to the requirements of this part in accordance with §§ 112.1 and 112.2. The term “covered produce” refers to the harvestable or harvested part of the crop.
</P>
<P><I>Curing</I> means the final stage of composting, which is conducted after much of the readily metabolized biological material has been decomposed, at cooler temperatures than those in the thermophilic phase of composting, to further reduce pathogens, promote further decomposition of cellulose and lignin, and stabilize composition. Curing may or may not involve insulation, depending on environmental conditions.
</P>
<P><I>Direct water application method</I> means using agricultural water in a manner whereby the water is intended to, or is likely to, contact covered produce or food contact surfaces during use of the water.
</P>
<P><I>Farm</I> means:
</P>
<P>(1) <I>Primary production farm.</I> A primary production farm is an operation under one management in one general (but not necessarily contiguous) physical location devoted to the growing of crops, the harvesting of crops, the raising of animals (including seafood), or any combination of these activities. The term “farm” includes operations that, in addition to these activities:
</P>
<P>(i) Pack or hold raw agricultural commodities;
</P>
<P>(ii) Pack or hold processed food, provided that all processed food used in such activities is either consumed on that farm or another farm under the same management, or is processed food identified in paragraph (1)(iii)(B)(<I>1</I>) of this definition; and
</P>
<P>(iii) Manufacture/process food, provided that:
</P>
<P>(A) All food used in such activities is consumed on that farm or another farm under the same management; or
</P>
<P>(B) Any manufacturing/processing of food that is not consumed on that farm or another farm under the same management consists only of:
</P>
<P>(<I>1</I>) Drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), and packaging and labeling such commodities, without additional manufacturing/processing (an example of additional manufacturing/processing is slicing);
</P>
<P>(<I>2</I>) Treatment to manipulate the ripening of raw agricultural commodities (such as by treating produce with ethylene gas), and packaging and labeling treated raw agricultural commodities, without additional manufacturing/processing; and
</P>
<P>(<I>3</I>) Packaging and labeling raw agricultural commodities, when these activities do not involve additional manufacturing/processing (an example of additional manufacturing/processing is irradiation); or
</P>
<P>(2) <I>Secondary activities farm.</I> A secondary activities farm is an operation, not located on a primary production farm, devoted to harvesting (such as hulling or shelling), packing, and/or holding of raw agricultural commodities, provided that the primary production farm(s) that grows, harvests, and/or raises the majority of the raw agricultural commodities harvested, packed, and/or held by the secondary activities farm owns, or jointly owns, a majority interest in the secondary activities farm. A secondary activities farm may also conduct those additional activities allowed on a primary production farm as described in paragraphs (1)(ii) and (iii) of this definition.
</P>
<P><I>Food</I> means food as defined in section 201(f) of the Federal Food, Drug, and Cosmetic Act and includes seeds and beans used to grow sprouts.
</P>
<P><I>Food contact surfaces</I> means those surfaces that contact human food and those surfaces from which drainage, or other transfer, onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. “Food contact surfaces” includes food contact surfaces of equipment and tools used during harvest, packing and holding.
</P>
<P><I>Ground water</I> means the supply of fresh water found beneath the Earth's surface, usually in aquifers, which supply wells and springs. Ground water does not include any water that meets the definition of surface water.
</P>
<P><I>Growth media</I> means material that acts as a substrate during the growth of covered produce (such as mushrooms and some sprouts) that contains, may contain, or consists of components that may include any animal waste (such as stabilized compost, manure, non-fecal animal byproducts or table waste).
</P>
<P><I>Harvesting</I> applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Hazard</I> means any biological agent that has the potential to cause illness or injury in the absence of its control.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Known or reasonably foreseeable hazard</I> means a biological hazard that is known to be, or has the potential to be, associated with the farm or the food.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Manure</I> means animal excreta, alone or in combination with litter (such as straw and feathers used for animal bedding) for use as a soil amendment.
</P>
<P><I>Microorganisms</I> means yeasts, molds, bacteria, viruses, protozoa, and microscopic parasites and includes species having public health significance. The term “undesirable microorganisms” includes those microorganisms that are of public health significance, that subject food to decomposition, that indicate that food is contaminated with filth, or that otherwise may cause food to be adulterated.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but that also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Monitor</I> means to conduct a planned sequence of observations or measurements to assess whether a process, point or procedure is under control and, when required, to produce an accurate record of the observation or measurement.
</P>
<P><I>Non-fecal animal byproduct</I> means solid waste (other than manure) that is animal in origin (such as meat, fat, dairy products, eggs, carcasses, blood meal, bone meal, fish meal, shellfish waste (such as crab, shrimp, and lobster waste), fish emulsions, and offal) and is generated by commercial, institutional, or agricultural operations.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Pest</I> means any objectionable animals or insects, including birds, rodents, flies, and larvae.
</P>
<P><I>Pre-consumer vegetative waste</I> means solid waste that is purely vegetative in origin, not considered yard trash, and derived from commercial, institutional, or agricultural operations without coming in contact with animal products, byproducts or manure or with an end user (consumer). Pre-consumer vegetative waste includes material generated by farms, packing houses, canning operations, wholesale distribution centers and grocery stores; products that have been removed from their packaging (such as out-of-date juice, vegetables, condiments, and bread); and associated packaging that is vegetative in origin (such as paper or corn-starch based products). Pre-consumer vegetative waste does not include table waste, packaging that has come in contact with materials (such as meat) that are not vegetative in origin, or any waste generated by restaurants.
</P>
<P><I>Produce</I> means any fruit or vegetable (including mixes of intact fruits and vegetables) and includes mushrooms, sprouts (irrespective of seed source), peanuts, tree nuts, and herbs. A fruit is the edible reproductive body of a seed plant or tree nut (such as apple, orange, and almond) such that fruit means the harvestable or harvested part of a plant developed from a flower. A vegetable is the edible part of an herbaceous plant (such as cabbage or potato) or fleshy fruiting body of a fungus (such as white button or shiitake) grown for an edible part such that vegetable means the harvestable or harvested part of any plant or fungus whose fruit, fleshy fruiting bodies, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food and includes mushrooms, sprouts, and herbs (such as basil or cilantro). Produce does not include food grains meaning the small, hard fruits or seeds of arable crops, or the crops bearing these fruits or seeds, that are primarily grown and processed for use as meal, flour, baked goods, cereals and oils rather than for direct consumption as small, hard fruits or seeds (including cereal grains, pseudo cereals, oilseeds and other plants used in the same fashion). Examples of food grains include barley, dent- or flint-corn, sorghum, oats, rice, rye, wheat, amaranth, quinoa, buckwheat, and oilseeds (<I>e.g.,</I> cotton seed, flax seed, rapeseed, soybean, and sunflower seed).
</P>
<P><I>Production batch of sprouts</I> means all sprouts that are started at the same time in a single growing unit (<I>e.g.,</I> a single drum or bin, or a single rack of trays that are connected to each other), whether or not the sprouts are grown from a single lot of seed (including, for example, when multiple types of seeds are grown in a single growing unit).
</P>
<P><I>Qualified end-user,</I> with respect to a food, means the consumer of the food (where the term consumer does not include a business); or a restaurant or retail food establishment (as those terms are defined in § 1.227) that is located:
</P>
<P>(1) In the same State or the same Indian reservation as the farm that produced the food; or
</P>
<P>(2) Not more than 275 miles from such farm.
</P>
<P><I>Raw agricultural commodity (RAC)</I> means “raw agricultural commodity” as defined in section 201(r) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Sanitize</I> means to adequately treat cleaned surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.
</P>
<P><I>Sewage sludge biosolids</I> means the solid or semi-solid residue generated during the treatment of domestic sewage in a treatment works within the meaning of the definition of “sewage sludge” in 40 CFR 503.9(w).
</P>
<P><I>Small business</I> means a farm that is subject to any of the requirements of this part and, on a rolling basis, the average annual monetary value of produce (as defined in this section) the farm sold during the previous 3-year period is no more than $500,000; and the farm is not a very small business as defined in this section.
</P>
<P><I>Soil amendment</I> means any chemical, biological, or physical material (such as elemental fertilizers, stabilized compost, manure, non-fecal animal byproducts, peat moss, perlite, pre-consumer vegetative waste, sewage sludge biosolids, table waste, agricultural tea and yard trimmings) intentionally added to the soil to improve the chemical or physical condition of soil in relation to plant growth or to improve the capacity of the soil to hold water. The term soil amendment also includes growth media that serve as the entire substrate during the growth of covered produce (such as mushrooms and some sprouts).
</P>
<P><I>Spent sprout irrigation water</I> means water that has been used in the growing of sprouts.
</P>
<P><I>Stabilized compost</I> means a stabilized (<I>i.e.,</I> finished) biological soil amendment produced through a controlled composting process.
</P>
<P><I>Static composting</I> means a process to produce stabilized compost in which air is introduced into biological material (in a pile (or row) that may or may not be covered with insulating material, or in an enclosed vessel) by a mechanism that does not include turning. Examples of structural features for introducing air include embedded perforated pipes and a constructed permanent base that includes aeration slots. Examples of mechanisms for introducing air include passive diffusion and mechanical means (such as blowers that suction air from the composting material or blow air into the composting material using positive pressure).
</P>
<P><I>Surface water</I> means all water open to the atmosphere (rivers, lakes, reservoirs, streams, impoundments, seas, estuaries, etc.) and all springs, wells, or other collectors that are directly influenced by surface water.
</P>
<P><I>Table waste</I> means any post-consumer food waste, irrespective of whether the source material is animal or vegetative in origin, derived from individuals, institutions, restaurants, retail operations, or other sources where the food has been served to a consumer.
</P>
<P><I>Turned composting</I> means a process to produce stabilized compost in which air is introduced into biological material (in a pile, row, or enclosed vessel) by turning on a regular basis. Turning is the process of mechanically mixing biological material that is undergoing a composting process with the specific intention of moving the outer, cooler sections of the material being composted to the inner, hotter sections.
</P>
<P><I>Very small business</I> means a farm that is subject to any of the requirements of this part and, on a rolling basis, the average annual monetary value of produce (as defined in this section) the farm sold during the previous 3-year period is no more than $250,000.
</P>
<P><I>Visitor</I> means any person (other than personnel) who enters your covered farm with your permission.
</P>
<P><I>Water distribution system</I> means a system to carry water from its primary source to its point of use, including pipes, sprinklers, irrigation canals, pumps, valves, storage tanks, reservoirs, meters, and fittings.
</P>
<P><I>We</I> means the U.S. Food and Drug Administration (FDA).
</P>
<P><I>Yard trimmings</I> means purely vegetative matter resulting from landscaping maintenance or land clearing operations, including materials such as tree and shrub trimmings, grass clippings, palm fronds, trees, tree stumps, untreated lumber, untreated wooden pallets, and associated rocks and soils.
</P>
<P><I>You,</I> for purposes of this part, means the owner, operator, or agent in charge of a covered farm that is subject to some or all of the requirements of this part.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 81 FR 26467, May 3, 2016; 89 FR 37514, May 6, 2024]


</CITA>
</DIV8>


<DIV8 N="§ 112.4" NODE="21:2.0.1.1.12.1.1.4" TYPE="SECTION">
<HEAD>§ 112.4   Which farms are subject to the requirements of this part?</HEAD>
<P>(a) Except as provided in paragraph (b) of this section, a farm or farm mixed-type facility with an average annual monetary value of produce (as “produce” is defined in § 112.3) sold during the previous 3-year period of more than $25,000 (on a rolling basis), adjusted for inflation using 2011 as the baseline year for calculating the adjustment, is a “covered farm” subject to this part. Covered farms subject to this part must comply with all applicable requirements of this part when conducting a covered activity on covered produce.
</P>
<P>(b) A farm is not a covered farm if it satisfies the requirements in § 112.5 and we have not withdrawn the farm's exemption in accordance with the requirements of subpart R of this part.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 84 FR 12490, Apr. 2, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 112.5" NODE="21:2.0.1.1.12.1.1.5" TYPE="SECTION">
<HEAD>§ 112.5   Which farms are eligible for a qualified exemption and associated modified requirements based on average monetary value of all food sold and direct farm marketing?</HEAD>
<P>(a) A farm is eligible for a qualified exemption and associated modified requirements in a calendar year if:
</P>
<P>(1) During the previous 3-year period preceding the applicable calendar year, the average annual monetary value of the food (as defined in § 112.3) the farm sold directly to qualified end-users (as defined in § 112.3) during such period exceeded the average annual monetary value of the food the farm sold to all other buyers during that period; and
</P>
<P>(2) The average annual monetary value of all food (as defined in § 112.3) the farm sold during the 3-year period preceding the applicable calendar year was less than $500,000, adjusted for inflation.
</P>
<P>(b) For the purpose of determining whether the average annual monetary value of all food sold during the 3-year period preceding the applicable calendar year was less than $500,000, adjusted for inflation, the baseline year for calculating the adjustment for inflation is 2011.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 84 FR 12490, Apr. 2, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 112.6" NODE="21:2.0.1.1.12.1.1.6" TYPE="SECTION">
<HEAD>§ 112.6   What modified requirements apply to me if my farm is eligible for a qualified exemption in accordance with § 112.5?</HEAD>
<P>(a) If your farm is eligible for a qualified exemption in accordance with § 112.5, you are subject to the requirements of:
</P>
<P>(1) This subpart (General Provisions);
</P>
<P>(2) Subpart O of this part (Records);
</P>
<P>(3) Subpart Q of this part (Compliance and Enforcement); and
</P>
<P>(4) Subpart R of this part (Withdrawal of Qualified Exemption).
</P>
<P>(b) In addition, you are subject to the following modified requirements:
</P>
<P>(1) When a food packaging label is required on food that would otherwise be covered produce under the Federal Food, Drug, and Cosmetic Act or its implementing regulations, you must include prominently and conspicuously on the food packaging label the name and the complete business address of the farm where the produce was grown.
</P>
<P>(2) When a food packaging label is not required on food that would otherwise be covered produce under the Federal Food, Drug, and Cosmetic Act, you must prominently and conspicuously display, at the point of purchase, the name and complete business address of the farm where the produce was grown, on a label, poster, sign, placard, or documents delivered contemporaneously with the produce in the normal course of business, or, in the case of Internet sales, in an electronic notice.
</P>
<P>(3) The complete business address that you must include in accordance with the requirements of paragraph (b)(1) or (2) of this section must include the street address or post office box, city, state, and zip code for domestic farms, and comparable full address information for foreign farms.


</P>
</DIV8>


<DIV8 N="§ 112.7" NODE="21:2.0.1.1.12.1.1.7" TYPE="SECTION">
<HEAD>§ 112.7   What records must I establish and keep if my farm is eligible for a qualified exemption in accordance with § 112.5?</HEAD>
<P>If your farm is eligible for a qualified exemption in accordance with § 112.5:
</P>
<P>(a) You must establish and keep records required under this provision in accordance with the requirements of subpart O of this part, except that the requirement in § 112.161(a)(4) for a signature or initial of the person performing the activity is not required for sales receipts kept in the normal course of business. Such receipts must be dated as required under § 112.161(a)(4).
</P>
<P>(b) You must establish and keep adequate records necessary to demonstrate that your farm satisfies the criteria for a qualified exemption that are described in § 112.5, including a written record reflecting that you have performed an annual review and verification of your farm's continued eligibility for the qualified exemption.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.12.2" TYPE="SUBPART">
<HEAD>Subpart B—General Requirements</HEAD>


<DIV8 N="§ 112.11" NODE="21:2.0.1.1.12.2.1.1" TYPE="SECTION">
<HEAD>§ 112.11   What general requirements apply to persons who are subject to this part?</HEAD>
<P>You must take appropriate measures to minimize the risk of serious adverse health consequences or death from the use of, or exposure to, covered produce, including those measures reasonably necessary to prevent the introduction of known or reasonably foreseeable hazards into covered produce, and to provide reasonable assurances that the produce is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act on account of such hazards.


</P>
</DIV8>


<DIV8 N="§ 112.12" NODE="21:2.0.1.1.12.2.1.2" TYPE="SECTION">
<HEAD>§ 112.12   Are there any alternatives to the requirements established in this part?</HEAD>
<P>(a) You may establish alternatives to certain specific requirements of subpart E of this part, as specified in § 112.45(b), provided that you satisfy the requirements of paragraphs (b) and (c) of this section.
</P>
<P>(b) You may establish and use an alternative to any of the requirements specified in paragraph (a) of this section, provided you have adequate scientific data or information to support a conclusion that the alternative would provide the same level of public health protection as the applicable requirement established in this part, and would not increase the likelihood that your covered produce will be adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act, in light of your covered produce, practices, and conditions.
</P>
<P>(c) Scientific data and information used to support an alternative to a requirement specified in paragraph (a) of this section may be developed by you, available in the scientific literature, or available to you through a third party. You must establish and maintain documentation of the scientific data and information on which you rely in accordance with the requirements of subpart O of this part. You are not required to notify or seek prior approval from FDA regarding your decision to establish or use an alternative under this section.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 89 FR 37515, May 6, 2024]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.12.3" TYPE="SUBPART">
<HEAD>Subpart C—Personnel Qualifications and Training</HEAD>


<DIV8 N="§ 112.21" NODE="21:2.0.1.1.12.3.1.1" TYPE="SECTION">
<HEAD>§ 112.21   What requirements apply regarding qualifications and training for personnel who handle (contact) covered produce or food contact surfaces?</HEAD>
<P>All of the following requirements apply regarding qualifications and training for personnel who handle (contact) covered produce or food contact surfaces:
</P>
<P>(a) All personnel (including temporary, part time, seasonal, and contracted personnel) who handle covered produce or food contact surfaces, or who are engaged in the supervision thereof, must receive adequate training, as appropriate to the person's duties, upon hiring, and periodically thereafter, at least once annually.
</P>
<P>(b) All personnel (including temporary, part time, seasonal, and contracted personnel) who handle covered produce or food contact surfaces, or who are engaged in the supervision thereof, must have a combination of education, training, and experience necessary to perform the person's assigned duties in a manner that ensures compliance with this part.
</P>
<P>(c) Training must be conducted in a manner that is easily understood by personnel being trained.
</P>
<P>(d) Training must be repeated as necessary and appropriate in light of observations or information indicating that personnel are not meeting standards established by FDA in subparts C through O of this part.


</P>
</DIV8>


<DIV8 N="§ 112.22" NODE="21:2.0.1.1.12.3.1.2" TYPE="SECTION">
<HEAD>§ 112.22   What minimum requirements apply for training personnel who conduct a covered activity?</HEAD>
<P>(a) At a minimum, all personnel who handle (contact) covered produce during covered activities or supervise the conduct of such activities must receive training that includes all of the following:
</P>
<P>(1) Principles of food hygiene and food safety;
</P>
<P>(2) The importance of health and personal hygiene for all personnel and visitors, including recognizing symptoms of a health condition that is reasonably likely to result in contamination of covered produce or food contact surfaces with microorganisms of public health significance; and
</P>
<P>(3) The standards established by FDA in subparts C through O of this part that are applicable to the employee's job responsibilities.
</P>
<P>(b) Persons who conduct harvest activities for covered produce must also receive training that includes all of the following:
</P>
<P>(1) Recognizing covered produce that must not be harvested, including covered produce that may be contaminated with known or reasonably foreseeable hazards;
</P>
<P>(2) Inspecting harvest containers and equipment to ensure that they are functioning properly, clean, and maintained so as not to become a source of contamination of covered produce with known or reasonably foreseeable hazards; and
</P>
<P>(3) Correcting problems with harvest containers or equipment, or reporting such problems to the supervisor (or other responsible party), as appropriate to the person's job responsibilities.
</P>
<P>(c) At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.


</P>
</DIV8>


<DIV8 N="§ 112.23" NODE="21:2.0.1.1.12.3.1.3" TYPE="SECTION">
<HEAD>§ 112.23   What requirements apply regarding supervisors?</HEAD>
<P>You must assign or identify personnel to supervise (or otherwise be responsible for) your operations to ensure compliance with the requirements of this part.


</P>
</DIV8>


<DIV8 N="§ 112.30" NODE="21:2.0.1.1.12.3.1.4" TYPE="SECTION">
<HEAD>§ 112.30   Under this subpart, what requirements apply regarding records?</HEAD>
<P>(a) You must establish and keep records required under this subpart in accordance with the requirements of subpart O of this part.
</P>
<P>(b) You must establish and keep records of training that document required training of personnel, including the date of training, topics covered, and the persons(s) trained.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.12.4" TYPE="SUBPART">
<HEAD>Subpart D—Health and Hygiene</HEAD>


<DIV8 N="§ 112.31" NODE="21:2.0.1.1.12.4.1.1" TYPE="SECTION">
<HEAD>§ 112.31   What measures must I take to prevent ill or infected persons from contaminating covered produce with microorganisms of public health significance?</HEAD>
<P>(a) You must take measures to prevent contamination of covered produce and food contact surfaces with microorganisms of public health significance from any person with an applicable health condition (such as communicable illnesses that present a public health risk in the context of normal work duties, infection, open lesion, vomiting, or diarrhea).
</P>
<P>(b) The measures you must take to satisfy the requirements of paragraph (a) of this section must include all of the following measures:
</P>
<P>(1) Excluding any person from working in any operations that may result in contamination of covered produce or food contact surfaces with microorganisms of public health significance when the person (by medical examination, the person's acknowledgement, or observation) is shown to have, or appears to have, an applicable health condition, until the person's health condition no longer presents a risk to public health; and
</P>
<P>(2) Instructing personnel to notify their supervisor(s) (or a responsible party) if they have, or if there is a reasonable possibility that they have an applicable health condition.


</P>
</DIV8>


<DIV8 N="§ 112.32" NODE="21:2.0.1.1.12.4.1.2" TYPE="SECTION">
<HEAD>§ 112.32   What hygienic practices must personnel use?</HEAD>
<P>(a) Personnel who work in an operation in which covered produce or food contact surfaces are at risk of contamination with known or reasonably foreseeable hazards must use hygienic practices while on duty to the extent necessary to protect against such contamination.
</P>
<P>(b) The hygienic practices that personnel use to satisfy the requirements of paragraph (a) of this section when handling (contacting) covered produce or food contact surfaces during a covered activity must include all of the following practices:
</P>
<P>(1) Maintaining adequate personal cleanliness to protect against contamination of covered produce and food contact surfaces;
</P>
<P>(2) Avoiding contact with animals other than working animals, and taking appropriate steps to minimize the likelihood of contamination of covered produce when in direct contact with working animals;
</P>
<P>(3) Washing hands thoroughly, including scrubbing with soap (or other effective surfactant) and running water that satisfies the requirements of § 112.44(a) (as applicable) for water used to wash hands, and drying hands thoroughly using single-service towels, sanitary towel service, electric hand dryers, or other adequate hand drying devices:
</P>
<P>(i) Before starting work;
</P>
<P>(ii) Before putting on gloves;
</P>
<P>(iii) After using the toilet;
</P>
<P>(iv) Upon return to the work station after any break or other absence from the work station;
</P>
<P>(v) As soon as practical after touching animals (including livestock and working animals), or any waste of animal origin; and
</P>
<P>(vi) At any other time when the hands may have become contaminated in a manner that is reasonably likely to lead to contamination of covered produce with known or reasonably foreseeable hazards;
</P>
<P>(4) If you choose to use gloves in handling covered produce or food contact surfaces, maintaining gloves in an intact and sanitary condition and replacing such gloves when no longer able to do so;
</P>
<P>(5) Removing or covering hand jewelry that cannot be adequately cleaned and sanitized during periods in which covered produce is manipulated by hand; and
</P>
<P>(6) Not eating, chewing gum, or using tobacco products in an area used for a covered activity (however, drinking beverages is permitted in designated areas).


</P>
</DIV8>


<DIV8 N="§ 112.33" NODE="21:2.0.1.1.12.4.1.3" TYPE="SECTION">
<HEAD>§ 112.33   What measures must I take to prevent visitors from contaminating covered produce and food contact surfaces with microorganisms of public health significance?</HEAD>
<P>(a) You must make visitors aware of policies and procedures to protect covered produce and food contact surfaces from contamination by people and take all steps reasonably necessary to ensure that visitors comply with such policies and procedures.
</P>
<P>(b) You must make toilet and hand-washing facilities accessible to visitors.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.12.5" TYPE="SUBPART">
<HEAD>Subpart E—Agricultural Water</HEAD>

<SOURCE>
<HED>Source:</HED><PSPACE>89 FR 37515, May 6, 2024, unless otherwise noted.


</PSPACE></SOURCE>

<DIV8 N="§ 112.40" NODE="21:2.0.1.1.12.5.1.1" TYPE="SECTION">
<HEAD>§ 112.40   What requirements of this subpart apply to my covered farm?</HEAD>
<P>This subpart applies to agricultural water used for, or intended for use in, growing, harvesting, packing, or holding covered produce. If you are using agricultural water for a covered activity listed in the first column, then you must meet the requirements in the second column. You also must meet the requirements in the third column, if applicable.
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Table 1 to § 112.40
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH></TR><TR><TD align="center" class="gpotbl_cell" scope="row">
If you use agricultural water for this covered activity</TD><TD align="center" class="gpotbl_cell" colspan="2">Then you must meet these requirements</TD><TD align="center" class="gpotbl_cell" colspan="2">If applicable, you also must meet these requirements
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(a) Growing covered produce (other than sprouts)</TD><TD align="left" class="gpotbl_cell">§ 112.41</TD><TD align="left" class="gpotbl_cell">(quality standard)</TD><TD align="left" class="gpotbl_cell">§ 112.45</TD><TD align="left" class="gpotbl_cell">(measures).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.42</TD><TD align="left" class="gpotbl_cell">(inspections and maintenance)</TD><TD align="left" class="gpotbl_cell">§ 112.46</TD><TD align="left" class="gpotbl_cell">(treatment).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.43</TD><TD align="left" class="gpotbl_cell">(agricultural water assessment)</TD><TD align="left" class="gpotbl_cell">§ 112.47</TD><TD align="left" class="gpotbl_cell">(who may test).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.50</TD><TD align="left" class="gpotbl_cell">(records)</TD><TD align="left" class="gpotbl_cell">§ 112.151</TD><TD align="left" class="gpotbl_cell">(test methods).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(b) Sprout irrigation water</TD><TD align="left" class="gpotbl_cell">§ 112.41</TD><TD align="left" class="gpotbl_cell">(quality standard)</TD><TD align="left" class="gpotbl_cell">§ 112.44(b)</TD><TD align="left" class="gpotbl_cell">(testing untreated ground water).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.42</TD><TD align="left" class="gpotbl_cell">(inspections and maintenance)</TD><TD align="left" class="gpotbl_cell">§ 112.45</TD><TD align="left" class="gpotbl_cell">(measures).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.44(a)</TD><TD align="left" class="gpotbl_cell">(microbial quality criterion)</TD><TD align="left" class="gpotbl_cell">§ 112.46</TD><TD align="left" class="gpotbl_cell">(treatment).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.50</TD><TD align="left" class="gpotbl_cell">(records)</TD><TD align="left" class="gpotbl_cell">§ 112.47</TD><TD align="left" class="gpotbl_cell">(who may test).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell"></TD><TD align="left" class="gpotbl_cell">§ 112.151</TD><TD align="left" class="gpotbl_cell">(test methods).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(c) Harvesting, packing, or holding covered produce</TD><TD align="left" class="gpotbl_cell">§ 112.41</TD><TD align="left" class="gpotbl_cell">(quality standard)</TD><TD align="left" class="gpotbl_cell">§ 112.44(b)</TD><TD align="left" class="gpotbl_cell">(testing untreated ground water).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.42</TD><TD align="left" class="gpotbl_cell">(inspections and maintenance)</TD><TD align="left" class="gpotbl_cell">§ 112.45</TD><TD align="left" class="gpotbl_cell">(measures).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.44(a)</TD><TD align="left" class="gpotbl_cell">(microbial quality criterion)</TD><TD align="left" class="gpotbl_cell">§ 112.46</TD><TD align="left" class="gpotbl_cell">(treatment).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.44(d)</TD><TD align="left" class="gpotbl_cell">(additional management and monitoring)</TD><TD align="left" class="gpotbl_cell">§ 112.47</TD><TD align="left" class="gpotbl_cell">(who may test).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">§ 112.50</TD><TD align="left" class="gpotbl_cell">(records)</TD><TD align="left" class="gpotbl_cell">§ 112.151</TD><TD align="left" class="gpotbl_cell">(test methods)</TD></TR></TABLE></DIV></DIV>
</DIV8>


<DIV8 N="§ 112.41" NODE="21:2.0.1.1.12.5.1.2" TYPE="SECTION">
<HEAD>§ 112.41   What requirements apply to the quality of my agricultural water?</HEAD>
<P>All agricultural water must be safe and of adequate sanitary quality for its intended use.




</P>
</DIV8>


<DIV8 N="§ 112.42" NODE="21:2.0.1.1.12.5.1.3" TYPE="SECTION">
<HEAD>§ 112.42   What requirements apply to inspecting and maintaining my agricultural water systems?</HEAD>
<P>(a) <I>Inspection of your agricultural water systems.</I> At the beginning of a growing season, as appropriate, but at least once annually, you must inspect all of your agricultural water systems, to the extent they are under your control, to identify any conditions that are reasonably likely to introduce known or reasonably foreseeable hazards into or onto covered produce or food contact surfaces, including consideration of the following:
</P>
<P>(1) The nature of each agricultural water source (for example, whether it is ground water or surface water);
</P>
<P>(2) The extent of your control over each agricultural water source;
</P>
<P>(3) The degree of protection of each agricultural water source;
</P>
<P>(4) Use of adjacent and nearby land; and
</P>
<P>(5) The likelihood of introduction of known or reasonably foreseeable hazards to agricultural water by another user of agricultural water before the water reaches your covered farm.
</P>
<P>(b) <I>Maintenance of your agricultural water systems.</I> You must adequately maintain all agricultural water systems, to the extent they are under your control, as necessary and appropriate to prevent the systems from being a source of contamination to covered produce, food contact surfaces, or areas used for a covered activity. Such maintenance includes:
</P>
<P>(1) Regularly monitoring each system to identify any conditions that are reasonably likely to introduce known or reasonably foreseeable hazards into or onto covered produce or food contact surfaces;
</P>
<P>(2) Correcting any significant deficiencies (such as control of cross-connections and repairs to well caps, well casings, sanitary seals, piping tanks, and treatment equipment);
</P>
<P>(3) Properly storing equipment and keeping the source and distribution system free of debris, trash, domesticated animals, and other possible sources of contamination of covered produce to the extent practicable and appropriate under the circumstances; and
</P>
<P>(4) As necessary and appropriate, implementing measures reasonably necessary to reduce the potential for contamination of covered produce with known or reasonably foreseeable hazards resulting from contact of covered produce with pooled water (for example, through use of protective barriers or through equipment adjustments).




</P>
</DIV8>


<DIV8 N="§ 112.43" NODE="21:2.0.1.1.12.5.1.4" TYPE="SECTION">
<HEAD>§ 112.43   What requirements apply to assessing agricultural water used in growing covered produce (other than sprouts)?</HEAD>
<P>(a) <I>Elements of an agricultural water assessment.</I> Based in part on the results of any inspections and maintenance you conducted under § 112.42, at the beginning of the growing season, as appropriate, but at least once annually, you must prepare a written agricultural water assessment for water that you apply to covered produce (other than sprouts) using a direct application method during growing activities. The agricultural water assessment must identify conditions that are reasonably likely to introduce known or reasonably foreseeable hazards into or onto covered produce (other than sprouts) or food contact surfaces, based on an evaluation of the following factors:
</P>
<P>(1) Each agricultural water system you use for growing activities for the covered produce, including:
</P>
<P>(i) The location and nature of the water source (for example, whether it is ground water or surface water);
</P>
<P>(ii) The type of water distribution system (for example, open or closed conveyance); and
</P>
<P>(iii) The degree of protection from possible sources of contamination, including by other water users; animal impacts; and adjacent and nearby land uses related to animal activity (for example, grazing or commercial animal feeding operations of any size), application of biological soil amendment(s) of animal origin, or presence of untreated or improperly treated human waste;
</P>
<P>(2) Agricultural water practices associated with each agricultural water system, including the type of direct application method (such as foliar spray or drip irrigation of covered produce growing underground) and the time interval between the last direct application of agricultural water and harvest of the covered produce;
</P>
<P>(3) Crop characteristics, including the susceptibility of the covered produce to surface adhesion or internalization of hazards;
</P>
<P>(4) Environmental conditions, including the frequency of heavy rain or extreme weather events that may impact the agricultural water system (such as by stirring sediments) or covered produce (such as damage to edible leaves) during growing activities, air temperatures, and sun exposure; and
</P>
<P>(5) Other relevant factors, including, if applicable, the results of any testing conducted pursuant to paragraph (d) of this section.
</P>
<P>(b) <I>Exemptions.</I> You do not need to prepare a written agricultural water assessment for water that you directly apply during growing activities for covered produce (other than sprouts), if your water meets the criteria in paragraphs (b)(1) and (2) of this section.
</P>
<P>(1) You can demonstrate that the water:
</P>
<P>(i) Meets the requirements in § 112.44(a), including the microbial quality criterion and the prohibition on the use of untreated surface water, and if untreated ground water, also meets the testing requirements in §§ 112.44(b), 112.47, and 112.151;
</P>
<P>(ii) Meets the requirements in § 112.44(c) for water from a public water system or public water supply; or
</P>
<P>(iii) Is treated in accordance with § 112.46.
</P>
<P>(2) It is reasonably likely that the quality of water in paragraph (b)(1)(i), (ii), or (iii) of this section will not change prior to the water being used as agricultural water (for example, due to the manner in which the water is held, stored, or conveyed).
</P>
<P>(c) <I>Outcomes.</I> Based on your evaluation under paragraph (a) of this section, you must determine whether measures under § 112.45 are reasonably necessary to reduce the potential for contamination of covered produce (other than sprouts) or food contact surfaces with known or reasonably foreseeable hazards associated with your agricultural water used in growing covered produce (other than sprouts). You must record your determination in the assessment, and you must take necessary and appropriate action, as follows:
</P>
<P>(1) If your agricultural water is not safe or is not of adequate sanitary quality for its intended use(s), as required under § 112.41, you must immediately discontinue use of the water and take corrective measures under § 112.45(a) before resuming such use(s);
</P>
<P>(2) If you have identified one or more conditions that are reasonably likely to introduce known or reasonably foreseeable hazards and are related to animal activity, application of a biological soil amendment of animal origin, or the presence of untreated or improperly treated human waste on adjacent or nearby lands, you must implement any mitigation measures under § 112.45(b) promptly, and no later than the same growing season as the agricultural water assessment;
</P>
<P>(3) If you have not identified any conditions that are reasonably likely to introduce a known or reasonably foreseeable hazard for which measures under § 112.45 are reasonably necessary to reduce the potential for contamination of covered produce (other than sprouts) or food contact surfaces, you must:
</P>
<P>(i) Regularly inspect and adequately maintain your agricultural water system(s) under § 112.42; and
</P>
<P>(ii) Reassess your agricultural water annually and whenever a significant change occurs (such as a change in the manner or timing of water application) that increases the likelihood that a known or reasonably foreseeable hazard will be introduced into or onto covered produce or food contact surfaces; and
</P>
<P>(4) If your agricultural water does not meet the criteria in paragraphs (c)(1), (2), or (3) of this section, you must either:
</P>
<P>(i) Implement mitigation measures under § 112.45(b) as soon as practicable and no later than 1 year after the date of the agricultural water assessment (as required by this section); or
</P>
<P>(ii) Test the water pursuant to paragraph (d) of this section, consider the results as part of your assessment, and take appropriate action under paragraphs (c)(1), (2), or (3), or (c)(4)(i) of this section.
</P>
<P>(d) <I>Testing as part of an assessment.</I> In conducting testing to be used as part of your assessment under paragraph (a)(5) of this section, you must use scientifically valid collection and testing methods and procedures, including:
</P>
<P>(1) Any sampling conducted for purposes of paragraph (c)(4)(ii) of this section must be collected aseptically immediately prior to or during the growing season and must be representative of the water you use in growing covered produce (other than sprouts).
</P>
<P>(2) The sample(s) must be tested for generic <I>Escherichia coli</I> (<I>E. coli</I>) as an indicator of fecal contamination (or for another scientifically valid indicator organism, index organism, or other analyte).
</P>
<P>(3) The frequency of testing samples and any microbial criterion (or criteria) applied must be scientifically valid and appropriate to assist in determining, in conjunction with other data and information evaluated under paragraph (a) of this section, whether measures under § 112.45 are reasonably necessary to reduce the potential for contamination of covered produce (other than sprouts) or food contact surfaces with known or reasonably foreseeable hazards associated with your agricultural water used in growing covered produce (other than sprouts).
</P>
<P>(e) <I>Reassessment.</I> You must conduct an agricultural water assessment and take appropriate action under paragraph (c) of this section:
</P>
<P>(1) At least once annually when you apply agricultural water to covered produce (other than sprouts) during growing activities; and
</P>
<P>(2) Whenever a significant change occurs in your agricultural water system(s) (including changes relating to animal activity, the application of biological soil amendments of animal origin, or the presence of untreated or improperly treated human waste associated with adjacent or nearby land uses), agricultural water practices, crop characteristics, environmental conditions, or other relevant factors that make it reasonably likely that a known or reasonably foreseeable hazard will be introduced into or onto covered produce (other than sprouts) or food contact surfaces through direct application of agricultural water during growing activities. Your reassessment must evaluate any factors and conditions that are affected by such change.




</P>
</DIV8>


<DIV8 N="§ 112.44" NODE="21:2.0.1.1.12.5.1.5" TYPE="SECTION">
<HEAD>§ 112.44   What requirements apply to agricultural water used as sprout irrigation water and in harvesting, packing, and holding covered produce?</HEAD>
<P>(a) <I>Microbial quality criterion.</I> When you use agricultural water for any one or more of the following purposes, you must ensure there is no detectable generic <I>Escherichia coli</I> (<I>E. coli</I>) in 100 milliliters (mL) of agricultural water, and you must not use untreated surface water for any of these purposes:
</P>
<P>(1) Used as sprout irrigation water;
</P>
<P>(2) Used during or after harvest activities in a manner that directly contacts covered produce (for example, water that is applied to covered produce for washing or cooling activities, water that is applied to harvested crops to prevent dehydration before cooling, and water that is used to make ice that directly contacts covered produce during or after harvest activities);
</P>
<P>(3) Used to contact food contact surfaces or to make ice that will contact food contact surfaces; and
</P>
<P>(4) Used for washing hands during and after harvest activities.
</P>
<P>(b) <I>Untreated ground water.</I> You must test any untreated ground water used as sprout irrigation water or for harvesting, packing, or holding covered produce to determine if it meets the microbial quality criterion in paragraph (a) of this section, as follows:
</P>
<P>(1) You must initially test the microbial quality of each source of the untreated ground water at least four times during the growing season or over a period of 1 year, using a minimum total of four samples collected aseptically and representative of the intended use(s). Based on these results, you must determine whether the water can be used for the intended purpose(s), in accordance with § 112.45(a).
</P>
<P>(2) If your four initial sample results meet the microbial quality criterion, you may test once annually thereafter, using a minimum of one sample collected aseptically and representative of the intended use(s).
</P>
<P>(3) If any annual test fails to meet the microbial quality criterion, you must:
</P>
<P>(i) Immediately discontinue the use(s) and meet the requirements of § 112.45(a) before resuming such use(s); and
</P>
<P>(ii) Resume testing at least four times per growing season or year, as required under paragraph (b)(1) of this section, until all of the survey results collected in a year meet the microbial quality criterion.
</P>
<P>(4) You may meet these testing requirements using test results or data collected by a third party, as provided in § 112.47.
</P>
<P>(c) <I>Exemptions.</I> There is no requirement to test agricultural water that is used as sprout irrigation water or for harvesting, packing, or holding covered produce when:
</P>
<P>(1) You receive the water from a public water system, as defined under the Safe Drinking Water Act (SDWA) regulations, 40 CFR part 141, that furnishes water that meets the microbial requirements under those regulations or under the regulations of a State (as defined in 40 CFR 141.2) approved to administer the SDWA public water supply program, and you have public water system results or certificates of compliance that demonstrate that the water meets those microbial requirements;
</P>
<P>(2) You receive the water from a public water supply that furnishes water that meets the microbial quality criterion in paragraph (a) of this section, and you have public water system results or certificates of compliance that demonstrate that the water meets that requirement; or
</P>
<P>(3) You treat water in accordance with the requirements of § 112.46.
</P>
<P>(d) <I>Additional management and monitoring practices.</I> (1) You must manage water used in harvesting, packing, and holding covered produce as necessary, including by establishing and following water change schedules for non-single-pass water (including recirculated water or reused water) to maintain its safe and adequate sanitary quality and minimize the potential for contamination of covered produce and food contact surfaces with known or reasonably foreseeable hazards (for example, hazards that may be introduced into the water from soil adhering to the covered produce).
</P>
<P>(2) You must visually monitor the quality of water that you use during harvesting, packing, and holding activities for covered produce (for example, water used for washing covered produce in dump tanks, flumes, or wash tanks; and water used for cooling covered produce in hydrocoolers) for buildup of organic material (such as soil and plant debris).
</P>
<P>(3) You must maintain and monitor the temperature of water that you use during harvesting, packing, and holding activities for covered produce at a temperature that is appropriate for the commodity and operation (considering the time and depth of submersion) and that is adequate to minimize the potential for infiltration of microorganisms of public health significance into covered produce.




</P>
</DIV8>


<DIV8 N="§ 112.45" NODE="21:2.0.1.1.12.5.1.6" TYPE="SECTION">
<HEAD>§ 112.45   What measures must I take for agricultural water to reduce the potential for contamination of covered produce or food contact surfaces with known or reasonably foreseeable hazards?</HEAD>
<P>(a) <I>Discontinue use(s).</I> If you have determined or have reason to believe that your agricultural water is not safe or of adequate sanitary quality for its intended use(s) in growing, harvesting, packing, or holding covered produce as required under § 112.41, and/or if your agricultural water used as sprout irrigation water or for harvesting, packing, or holding activities does not meet the requirements in § 112.44(a) (including the microbial quality criterion), you must immediately discontinue such use(s). Before you may use the water source and/or distribution system again for the intended use(s), you must either:
</P>
<P>(1) Re-inspect the entire affected agricultural water system to the extent it is under your control, identify any conditions that are reasonably likely to introduce known or reasonably foreseeable hazards into or onto covered produce or food contact surfaces, make necessary changes, and take adequate measures to determine if your changes were effective, and as applicable, adequately ensure that your agricultural water meets the microbial quality criterion in § 112.44(a); or
</P>
<P>(2) Treat the water in accordance with the requirements of § 112.46.
</P>
<P>(b) <I>Implement mitigation measures.</I> (1) You must implement any mitigation measures that are reasonably necessary to reduce the potential for contamination of covered produce (other than sprouts) or food contact surfaces with known or reasonably foreseeable hazards associated with your agricultural water. Such measures must be implemented as soon as practicable and no later than 1 year after the date of your agricultural water assessment or reassessment (as required by § 112.43), except that mitigation measures for known or reasonably foreseeable hazards related to animal activity, the application of biological soil amendments of animal origin, or the presence of untreated or improperly treated human waste on adjacent or nearby lands must be implemented promptly, and no later than the same growing season as such assessment or reassessment. Mitigation measures include:
</P>
<P>(i) Making necessary changes (for example, repairs) to address any conditions that are reasonably likely to introduce such known or reasonably foreseeable hazards into or onto the covered produce or food contact surfaces;
</P>
<P>(ii) Increasing the time interval between the last direct application of agricultural water and harvest of the covered produce to allow for microbial die-off, provided you have scientifically valid supporting data and information;
</P>
<P>(iii) Increasing the time interval between harvest and the end of storage to allow for microbial die-off, and/or conducting other activities during or after harvest to allow for microbial die-off or removal, provided you have scientifically valid supporting data and information;
</P>
<P>(iv) Changing the method of water application to reduce the likelihood of contamination of the covered produce (such as by changing from overhead spray to subsurface drip irrigation of certain crops);
</P>
<P>(v) Treating the water in accordance with § 112.46; and
</P>
<P>(vi) Taking an alternative mitigation measure, provided that you satisfy the requirements of § 112.12.
</P>
<P>(2) If you fail to implement appropriate mitigation measures in accordance with paragraph (b)(1) of this section, or if you determine that your mitigation measures were not effective to reduce the potential for contamination of the covered produce or food contact surfaces with known or reasonably foreseeable hazards, you must discontinue use of the agricultural water until you have implemented mitigation measures adequate to reduce the potential for such contamination, consistent with § 112.41.




</P>
</DIV8>


<DIV8 N="§ 112.46" NODE="21:2.0.1.1.12.5.1.7" TYPE="SECTION">
<HEAD>§ 112.46   What requirements apply to treating agricultural water?</HEAD>
<P>(a) Any method you use to treat agricultural water (such as with physical treatment, including using a pesticide device as defined by the U.S. Environmental Protection Agency (EPA); EPA-registered antimicrobial pesticide product; or other suitable method) must be effective to make the water safe and of adequate sanitary quality for its intended use(s) and/or meet the microbial quality criterion in § 112.44(a), as applicable;
</P>
<P>(b) You must deliver any treatment of agricultural water in a manner to ensure that the treated water is consistently safe and of adequate sanitary quality for its intended use(s) and, if applicable, also meets the microbial quality criterion in § 112.44(a); and
</P>
<P>(c) You must monitor any treatment of agricultural water using an adequate method and frequency to ensure that the treated water is consistently safe and of adequate sanitary quality for its intended use(s) and, if applicable, also meets the microbial quality criterion in § 112.44(a).
</P>
<P>(d) Treatment may be conducted by you or by a person or entity acting on your behalf.




</P>
</DIV8>


<DIV8 N="§ 112.47" NODE="21:2.0.1.1.12.5.1.8" TYPE="SECTION">
<HEAD>§ 112.47   Who must perform the tests required under this subpart?</HEAD>
<P>(a) You may meet the requirements related to agricultural water testing required under §§ 112.43(c)(4)(ii) and 112.44 using:
</P>
<P>(1) Results from agricultural water testing performed by you or by a person or entity acting on your behalf; or
</P>
<P>(2) Data collected by a third party or parties, provided the water sampled by the third party or parties adequately represents your agricultural water source(s) and all other applicable requirements of this part are met.
</P>
<P>(b) Agricultural water samples must be aseptically collected and tested using methods as set forth in § 112.151, as applicable.




</P>
</DIV8>


<DIV8 N="§§ 112.48-112.49" NODE="21:2.0.1.1.12.5.1.9" TYPE="SECTION">
<HEAD>§§ 112.48-112.49   [Reserved]</HEAD>
</DIV8>


<DIV8 N="§ 112.50" NODE="21:2.0.1.1.12.5.1.10" TYPE="SECTION">
<HEAD>§ 112.50   Under this subpart, what requirements apply regarding records?</HEAD>
<P>(a) You must establish and keep records required under this subpart in accordance with the requirements of subpart O of this part.
</P>
<P>(b) You must establish and keep the following records, as applicable:
</P>
<P>(1) The findings of inspections of your agricultural water systems in accordance with the requirements of § 112.42(a);
</P>
<P>(2) Your written agricultural water assessments, including descriptions of factors evaluated and written determinations, in accordance with § 112.43;
</P>
<P>(3) Scientific data or information that you rely on to support the use of an index organism, indicator organism, or other analyte, other than testing for generic <I>E.coli</I> for purposes of § 112.43(c)(4)(ii);
</P>
<P>(4) Scientific data or information that you rely on to support the frequency of testing and any microbial criterion (or criteria) you applied for purposes of § 112.43(c)(4)(ii), if applicable;
</P>
<P>(5) Documentation of the results of all analytical tests for purposes of compliance with this subpart, including any testing conducted under §§ 112.43 and 112.44;
</P>
<P>(6) Annual documentation of the results or certificates of compliance from a public water system required under § 112.44(c)(1) or (2), if applicable;
</P>
<P>(7) Documentation of actions you take in accordance with § 112.45;
</P>
<P>(8) Scientific data or information you rely on to support the time interval between last direct application of agricultural water and harvest in § 112.45(b)(1)(ii), and/or the time interval between harvest and end of storage and/or use of other activities during or after harvest in § 112.45(b)(1)(iii);
</P>
<P>(9) Scientific data or information you rely on to support an alternative mitigation measure that you establish and use in accordance with § 112.45(b)(1)(vi).
</P>
<P>(10) Scientific data or information you rely on to support the adequacy of a treatment method used to satisfy the requirements of § 112.46(a) and (b);
</P>
<P>(11) Documentation of the results of water treatment monitoring under § 112.46(c); and
</P>
<P>(12) Any analytical methods you use in lieu of the method that is incorporated by reference in § 112.151(a).


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.12.6" TYPE="SUBPART">
<HEAD>Subpart F—Biological Soil Amendments of Animal Origin and Human Waste</HEAD>


<DIV8 N="§ 112.51" NODE="21:2.0.1.1.12.6.1.1" TYPE="SECTION">
<HEAD>§ 112.51   What requirements apply for determining the status of a biological soil amendment of animal origin?</HEAD>
<P>(a) A biological soil amendment of animal origin is treated if it has been processed to completion to adequately reduce microorganisms of public health significance in accordance with the requirements of § 112.54, or, in the case of an agricultural tea, the biological materials of animal origin used to make the tea have been so processed, the water used to make the tea is not untreated surface water, and the water used to make the tea has no detectable generic <I>Escherichia coli</I> (<I>E. coli</I>) in 100 milliliters (mL) of water.
</P>
<P>(b) A biological soil amendment of animal origin is untreated if it:
</P>
<P>(1) Has not been processed to completion in accordance with the requirements of § 112.54, or in the case of an agricultural tea, the biological materials of animal origin used to make the tea have not been so processed, or the water used to make the tea is untreated surface water, or the water used to make the tea has detectable generic <I>E. coli</I> in 100 mL of water;
</P>
<P>(2) Has become contaminated after treatment;
</P>
<P>(3) Has been recombined with an untreated biological soil amendment of animal origin;
</P>
<P>(4) Is or contains a component that is untreated waste that you know or have reason to believe is contaminated with a hazard or has been associated with foodborne illness; or
</P>
<P>(5) Is an agricultural tea made with biological materials of animal origin that contains an agricultural tea additive.


</P>
</DIV8>


<DIV8 N="§ 112.52" NODE="21:2.0.1.1.12.6.1.2" TYPE="SECTION">
<HEAD>§ 112.52   How must I handle, convey, and store biological soil amendments of animal origin?</HEAD>
<P>(a) You must handle, convey and store any biological soil amendment of animal origin in a manner and location such that it does not become a potential source of contamination to covered produce, food contact surfaces, areas used for a covered activity, water sources, water distribution systems, and other soil amendments. Agricultural teas that are biological soil amendments of animal origin may be used in water distribution systems provided that all other requirements of this rule are met.
</P>
<P>(b) You must handle, convey and store any treated biological soil amendment of animal origin in a manner and location that minimizes the risk of it becoming contaminated by an untreated or in-process biological soil amendment of animal origin.
</P>
<P>(c) You must handle, convey, and store any biological soil amendment of animal origin that you know or have reason to believe may have become contaminated as if it was untreated.


</P>
</DIV8>


<DIV8 N="§ 112.53" NODE="21:2.0.1.1.12.6.1.3" TYPE="SECTION">
<HEAD>§ 112.53   What prohibitions apply regarding use of human waste?</HEAD>
<P>You may not use human waste for growing covered produce, except sewage sludge biosolids used in accordance with the requirements of 40 CFR part 503, subpart D, or equivalent regulatory requirements.


</P>
</DIV8>


<DIV8 N="§ 112.54" NODE="21:2.0.1.1.12.6.1.4" TYPE="SECTION">
<HEAD>§ 112.54   What treatment processes are acceptable for a biological soil amendment of animal origin that I apply in the growing of covered produce?</HEAD>
<P>Each of the following treatment processes are acceptable for a biological soil amendment of animal origin that you apply in the growing of covered produce, provided that the resulting biological soil amendments are applied in accordance with the applicable requirements of § 112.56:
</P>
<P>(a) A scientifically valid controlled physical process (<I>e.g.,</I> thermal), chemical process (<I>e.g.,</I> high alkaline pH), biological process (<I>e.g.,</I> composting), or a combination of scientifically valid controlled physical, chemical and/or biological processes that has been validated to satisfy the microbial standard in § 112.55(a) for <I>Listeria monocytogenes</I> (<I>L. monocytogenes</I>), <I>Salmonella</I> species, and <I>E. coli</I> O157:H7; or
</P>
<P>(b) A scientifically valid controlled physical, chemical, or biological process, or a combination of scientifically valid controlled physical, chemical, and/or biological processes, that has been validated to satisfy the microbial standard in § 112.55(b) for <I>Salmonella</I> species and fecal coliforms. Examples of scientifically valid controlled biological (<I>e.g.,</I> composting) processes that meet the microbial standard in § 112.55(b) include:
</P>
<P>(1) Static composting that maintains aerobic (<I>i.e.,</I> oxygenated) conditions at a minimum of 131 °F (55 °C) for 3 consecutive days and is followed by adequate curing; and
</P>
<P>(2) Turned composting that maintains aerobic conditions at a minimum of 131 °F (55 °C) for 15 days (which do not have to be consecutive), with a minimum of five turnings, and is followed by adequate curing.


</P>
</DIV8>


<DIV8 N="§ 112.55" NODE="21:2.0.1.1.12.6.1.5" TYPE="SECTION">
<HEAD>§ 112.55   What microbial standards apply to the treatment processes in § 112.54?</HEAD>
<P>The following microbial standards apply to the treatment processes in § 112.54 as set forth in that section.
</P>
<P>(a) For <I>L. monocytogenes,</I> <I>Salmonella</I> species, and <I>E. coli</I> O157:H7, the relevant standards in the table in this paragraph (a); or
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">For the microorganism—
</TH><TH class="gpotbl_colhed" scope="col">The microbial standard is—
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(1) <E T="03">L. monocytogenes</E></TD><TD align="left" class="gpotbl_cell">Not detected using a method that can detect one colony forming unit (CFU) per 5 gram (or milliliter, if liquid is being sampled) analytical portion.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(2) <E T="03">Salmonella</E> species</TD><TD align="left" class="gpotbl_cell">Not detected using a method that can detect three most probable numbers (MPN) per 4 grams (or milliliter, if liquid is being sampled) of total solids.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(3) <E T="03">E. coli</E> O157:H7</TD><TD align="left" class="gpotbl_cell">Not detected using a method that can detect 0.3 MPN per 1 gram (or milliliter, if liquid is being sampled) analytical portion.</TD></TR></TABLE></DIV></DIV>
<P>(b) <I>Salmonella</I> species are not detected using a method that can detect three MPN <I>Salmonella</I> species per 4 grams (or milliliter, if liquid is being sampled) of total solids; and less than 1,000 MPN fecal coliforms per gram (or milliliter, if liquid is being sampled) of total solids.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 81 FR 26468, May 3, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 112.56" NODE="21:2.0.1.1.12.6.1.6" TYPE="SECTION">
<HEAD>§ 112.56   What application requirements and minimum application intervals apply to biological soil amendments of animal origin?</HEAD>
<P>(a) You must apply the biological soil amendments of animal origin specified in the first column of the table in this paragraph (a) in accordance with the application requirements specified in the second column of the table in this paragraph (a) and the minimum application intervals specified in the third column of the table in this paragraph (a).
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">If the biological soil amendment of animal origin is—
</TH><TH class="gpotbl_colhed" scope="col">Then the biological soil amendment of animal origin must be applied—
</TH><TH class="gpotbl_colhed" scope="col">And then the
<br/>minimum application interval is—
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(1)(i) Untreated</TD><TD align="left" class="gpotbl_cell">In a manner that does not contact covered produce during application and minimizes the potential for contact with covered produce after application</TD><TD align="left" class="gpotbl_cell">[Reserved].
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(ii) Untreated</TD><TD align="left" class="gpotbl_cell">In a manner that does not contact covered produce during or after application</TD><TD align="left" class="gpotbl_cell">0 days.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(2) Treated by a scientifically valid controlled physical, chemical, or biological process, or combination of scientifically valid controlled physical, chemical, and/or biological processes, in accordance with the requirements of § 112.54(b) to meet the microbial standard in § 112.55(b)</TD><TD align="left" class="gpotbl_cell">In a manner that minimizes the potential for contact with covered produce during and after application</TD><TD align="left" class="gpotbl_cell">0 days.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">(3) Treated by a scientifically valid controlled physical, chemical, or biological process, or combination of scientifically valid controlled physical, chemical, or biological processes, in accordance with the requirements of § 112.54(a) to meet the microbial standard in § 112.55(a)</TD><TD align="left" class="gpotbl_cell">In any manner (<E T="03">i.e.</E>, no restrictions)</TD><TD align="left" class="gpotbl_cell">0 days.</TD></TR></TABLE></DIV></DIV>
<P>(b) [Reserved]


</P>
</DIV8>


<DIV8 N="§ 112.60" NODE="21:2.0.1.1.12.6.1.7" TYPE="SECTION">
<HEAD>§ 112.60   Under this subpart, what requirements apply regarding records?</HEAD>
<P>(a) You must establish and keep records required under this subpart in accordance with the requirements of subpart O of this part.
</P>
<P>(b) For any biological soil amendment of animal origin you use, you must establish and keep the following records:
</P>
<P>(1) For a treated biological soil amendment of animal origin you receive from a third party, documentation (such as a Certificate of Conformance) at least annually that:
</P>
<P>(i) The process used to treat the biological soil amendment of animal origin is a scientifically valid process that has been carried out with appropriate process monitoring; and
</P>
<P>(ii) The biological soil amendment of animal origin has been handled, conveyed and stored in a manner and location to minimize the risk of contamination by an untreated or in process biological soil amendment of animal origin; and
</P>
<P>(2) For a treated biological soil amendment of animal origin you produce for your own covered farm(s), documentation that process controls (for example, time, temperature, and turnings) were achieved.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.12.7" TYPE="SUBPART">
<HEAD>Subpart G-H [Reserved]</HEAD>

</DIV6>


<DIV6 N="I" NODE="21:2.0.1.1.12.8" TYPE="SUBPART">
<HEAD>Subpart I—Domesticated and Wild Animals</HEAD>


<DIV8 N="§ 112.81" NODE="21:2.0.1.1.12.8.1.1" TYPE="SECTION">
<HEAD>§ 112.81   How do the requirements of this subpart apply to areas where covered activities take place?</HEAD>
<P>(a) The requirements of this subpart apply when a covered activity takes place in an outdoor area or a partially-enclosed building and when, under the circumstances, there is a reasonable probability that animals will contaminate covered produce.
</P>
<P>(b) The requirements of this subpart do not apply:
</P>
<P>(1) When a covered activity takes place in a fully-enclosed building; or
</P>
<P>(2) To fish used in aquaculture operations.


</P>
</DIV8>


<DIV8 N="§ 112.83" NODE="21:2.0.1.1.12.8.1.2" TYPE="SECTION">
<HEAD>§ 112.83   What requirements apply regarding grazing animals, working animals, and animal intrusion?</HEAD>
<P>(a) You must take the steps set forth in paragraph (b) of this section if under the circumstances there is a reasonable probability that grazing animals, working animals, or animal intrusion will contaminate covered produce.
</P>
<P>(b) You must:
</P>
<P>(1) Assess the relevant areas used for a covered activity for evidence of potential contamination of covered produce as needed during the growing season (based on your covered produce; your practices and conditions; and your observations and experience); and
</P>
<P>(2) If significant evidence of potential contamination is found (such as observation of animals, animal excreta or crop destruction), you must evaluate whether the covered produce can be harvested in accordance with the requirements of § 112.112 and take measures reasonably necessary during growing to assist you later during harvest when you must identify, and not harvest, covered produce that is reasonably likely to be contaminated with a known or reasonably foreseeable hazard.


</P>
</DIV8>


<DIV8 N="§ 112.84" NODE="21:2.0.1.1.12.8.1.3" TYPE="SECTION">
<HEAD>§ 112.84   Does this regulation require covered farms to take actions that would constitute a “taking” of threatened or endangered species; to take measures to exclude animals from outdoor growing areas; or to destroy animal habitat or otherwise clear farm borders around outdoor growing areas or drainages?</HEAD>
<P>No. Nothing in this regulation authorizes the “taking” of threatened or endangered species as that term is defined by the Endangered Species Act (16 U.S.C. 1531-1544) (<I>i.e.,</I> to harass, harm, pursue, hunt, shoot, wound, kill, trap, capture, or collect, or to attempt to engage in any such conduct), in violation of the Endangered Species Act. This regulation does not require covered farms to take measures to exclude animals from outdoor growing areas, or to destroy animal habitat or otherwise clear farm borders around outdoor growing areas or drainages.


</P>
</DIV8>

</DIV6>


<DIV6 N="J" NODE="21:2.0.1.1.12.9" TYPE="SUBPART">
<HEAD>Subpart J [Reserved]</HEAD>

</DIV6>


<DIV6 N="K" NODE="21:2.0.1.1.12.10" TYPE="SUBPART">
<HEAD>Subpart K—Growing, Harvesting, Packing, and Holding Activities</HEAD>


<DIV8 N="§ 112.111" NODE="21:2.0.1.1.12.10.1.1" TYPE="SECTION">
<HEAD>§ 112.111   What measures must I take if I grow, harvest, pack or hold both covered and excluded produce?</HEAD>
<P>If you grow, harvest, pack or hold produce that is not covered in this part (<I>i.e.,</I> excluded produce in accordance with § 112.2) and also conduct such activities on covered produce, and the excluded produce is not grown, harvested, packed or held in accordance with this part, you must take measures during these covered activities, as applicable, to:
</P>
<P>(a) Keep covered produce separate from excluded produce (except when covered produce and excluded produce are placed in the same container for distribution); and
</P>
<P>(b) Adequately clean and sanitize, as necessary, any food contact surfaces that contact excluded produce before using such food contact surfaces for covered activities on covered produce.


</P>
</DIV8>


<DIV8 N="§ 112.112" NODE="21:2.0.1.1.12.10.1.2" TYPE="SECTION">
<HEAD>§ 112.112   What measures must I take immediately prior to and during harvest activities?</HEAD>
<P>You must take all measures reasonably necessary to identify, and not harvest, covered produce that is reasonably likely to be contaminated with a known or reasonably foreseeable hazard, including steps to identify and not harvest covered produce that is visibly contaminated with animal excreta. At a minimum, identifying and not harvesting covered produce that is reasonably likely to be contaminated with animal excreta or that is visibly contaminated with animal excreta requires a visual assessment of the growing area and all covered produce to be harvested, regardless of the harvest method used.


</P>
</DIV8>


<DIV8 N="§ 112.113" NODE="21:2.0.1.1.12.10.1.3" TYPE="SECTION">
<HEAD>§ 112.113   How must I handle harvested covered produce during covered activities?</HEAD>
<P>You must handle harvested covered produce during covered activities in a manner that protects against contamination with known or reasonably foreseeable hazards—for example, by avoiding, to the degree practicable, contact of cut surfaces of harvested produce with soil.


</P>
</DIV8>


<DIV8 N="§ 112.114" NODE="21:2.0.1.1.12.10.1.4" TYPE="SECTION">
<HEAD>§ 112.114   What requirements apply to dropped covered produce?</HEAD>
<P>You must not distribute dropped covered produce. Dropped covered produce is covered produce that drops to the ground before harvest. Dropped covered produce does not include root crops that grow underground (such as carrots), crops that grow on the ground (such as cantaloupe), or produce that is intentionally dropped to the ground as part of harvesting (such as almonds).


</P>
</DIV8>


<DIV8 N="§ 112.115" NODE="21:2.0.1.1.12.10.1.5" TYPE="SECTION">
<HEAD>§ 112.115   What measures must I take when packaging covered produce?</HEAD>
<P>You must package covered produce in a manner that prevents the formation of <I>Clostridium botulinum</I> toxin if such toxin is a known or reasonably foreseeable hazard (such as for mushrooms).


</P>
</DIV8>


<DIV8 N="§ 112.116" NODE="21:2.0.1.1.12.10.1.6" TYPE="SECTION">
<HEAD>§ 112.116   What measures must I take when using food-packing (including food packaging) material?</HEAD>
<P>(a) You must use food-packing material that is adequate for its intended use, which includes being:
</P>
<P>(1) Cleanable or designed for single use; and
</P>
<P>(2) Unlikely to support growth or transfer of bacteria.
</P>
<P>(b) If you reuse food-packing material, you must take adequate steps to ensure that food contact surfaces are clean, such as by cleaning food-packing containers or using a clean liner.


</P>
</DIV8>

</DIV6>


<DIV6 N="L" NODE="21:2.0.1.1.12.11" TYPE="SUBPART">
<HEAD>Subpart L—Equipment, Tools, Buildings, and Sanitation</HEAD>


<DIV8 N="§ 112.121" NODE="21:2.0.1.1.12.11.1.1" TYPE="SECTION">
<HEAD>§ 112.121   What equipment and tools are subject to the requirements of this subpart?</HEAD>
<P>Equipment and tools subject to the requirements of this subpart are those that are intended to, or likely to, contact covered produce; and those instruments or controls used to measure, regulate, or record conditions to control or prevent the growth of microorganisms of public health significance. Examples include knives, implements, mechanical harvesters, waxing machinery, cooling equipment (including hydrocoolers), grading belts, sizing equipment, palletizing equipment, and equipment used to store or convey harvested covered produce (such as containers, bins, food-packing material, dump tanks, flumes, and vehicles or other equipment used for transport that are intended to, or likely to, contact covered produce).


</P>
</DIV8>


<DIV8 N="§ 112.122" NODE="21:2.0.1.1.12.11.1.2" TYPE="SECTION">
<HEAD>§ 112.122   What buildings are subject to the requirements of this subpart?</HEAD>
<P>Buildings subject to the requirements of this subpart include:
</P>
<P>(a) Any fully- or partially-enclosed building used for covered activities, including minimal structures that have a roof but do not have any walls; and
</P>
<P>(b) Storage sheds, buildings, or other structures used to store food contact surfaces (such as harvest containers and food-packing materials).


</P>
</DIV8>


<DIV8 N="§ 112.123" NODE="21:2.0.1.1.12.11.1.3" TYPE="SECTION">
<HEAD>§ 112.123   What general requirements apply regarding equipment and tools subject to this subpart?</HEAD>
<P>All of the following requirements apply regarding equipment and tools subject to this subpart:
</P>
<P>(a) You must use equipment and tools that are of adequate design, construction, and workmanship to enable them to be adequately cleaned and properly maintained; and
</P>
<P>(b) Equipment and tools must be:
</P>
<P>(1) Installed and maintained as to facilitate cleaning of the equipment and of all adjacent spaces; and
</P>
<P>(2) Stored and maintained to protect covered produce from being contaminated with known or reasonably foreseeable hazards and to prevent the equipment and tools from attracting and harboring pests.
</P>
<P>(c) Seams on food contact surfaces of equipment and tools that you use must be either smoothly bonded, or maintained to minimize accumulation of dirt, filth, food particles, and organic material and thus minimize the opportunity for harborage or growth of microorganisms.
</P>
<P>(d)(1) You must inspect, maintain, and clean and, when necessary and appropriate, sanitize all food contact surfaces of equipment and tools used in covered activities as frequently as reasonably necessary to protect against contamination of covered produce.
</P>
<P>(2) You must maintain and clean all non-food-contact surfaces of equipment and tools subject to this subpart used during harvesting, packing, and holding as frequently as reasonably necessary to protect against contamination of covered produce.
</P>
<P>(e) If you use equipment such as pallets, forklifts, tractors, and vehicles such that they are intended to, or likely to, contact covered produce, you must do so in a manner that minimizes the potential for contamination of covered produce or food contact surfaces with known or reasonably foreseeable hazards.


</P>
</DIV8>


<DIV8 N="§ 112.124" NODE="21:2.0.1.1.12.11.1.4" TYPE="SECTION">
<HEAD>§ 112.124   What requirements apply to instruments and controls used to measure, regulate, or record?</HEAD>
<P>Instruments or controls you use to measure, regulate, or record temperatures, hydrogen-ion concentration (pH), sanitizer efficacy or other conditions, in order to control or prevent the growth of microorganisms of public health significance, must be:
</P>
<P>(a) Accurate and precise as necessary and appropriate in keeping with their purpose;
</P>
<P>(b) Adequately maintained; and
</P>
<P>(c) Adequate in number for their designated uses.


</P>
</DIV8>


<DIV8 N="§ 112.125" NODE="21:2.0.1.1.12.11.1.5" TYPE="SECTION">
<HEAD>§ 112.125   What requirements apply to equipment that is subject to this subpart used in the transport of covered produce?</HEAD>
<P>Equipment that is subject to this subpart that you use to transport covered produce must be:
</P>
<P>(a) Adequately clean before use in transporting covered produce; and
</P>
<P>(b) Adequate for use in transporting covered produce.


</P>
</DIV8>


<DIV8 N="§ 112.126" NODE="21:2.0.1.1.12.11.1.6" TYPE="SECTION">
<HEAD>§ 112.126   What requirements apply to my buildings?</HEAD>
<P>(a) All of the following requirements apply regarding buildings:
</P>
<P>(1) Buildings must be suitable in size, construction, and design to facilitate maintenance and sanitary operations for covered activities to reduce the potential for contamination of covered produce or food contact surfaces with known or reasonably foreseeable hazards. Buildings must:
</P>
<P>(i) Provide sufficient space for placement of equipment and storage of materials;
</P>
<P>(ii) Permit proper precautions to be taken to reduce the potential for contamination of covered produce, food contact surfaces, or packing materials with known or reasonably foreseeable hazards. The potential for contamination must be reduced by effective design including the separation of operations in which contamination is likely to occur, by one or more of the following means: Location, time, partition, enclosed systems, or other effective means; and
</P>
<P>(2) You must provide adequate drainage in all areas where normal operations release or discharge water or other liquid waste on the ground or floor of the building.
</P>
<P>(b) You must implement measures to prevent contamination of your covered produce and food contact surfaces in your buildings, as appropriate, considering the potential for such contamination through:
</P>
<P>(1) Floors, walls, ceilings, fixtures, ducts, or pipes; and
</P>
<P>(2) Drip or condensate.


</P>
</DIV8>


<DIV8 N="§ 112.127" NODE="21:2.0.1.1.12.11.1.7" TYPE="SECTION">
<HEAD>§ 112.127   What requirements apply regarding domesticated animals in and around a fully-enclosed building?</HEAD>
<P>(a) You must take reasonable precautions to prevent contamination of covered produce, food contact surfaces, and food-packing materials in fully-enclosed buildings with known or reasonably foreseeable hazards from domesticated animals by:
</P>
<P>(1) Excluding domesticated animals from fully-enclosed buildings where covered produce, food contact surfaces, or food-packing material is exposed; or
</P>
<P>(2) Separating domesticated animals in a fully enclosed building from an area where a covered activity is conducted on covered produce by location, time, or partition.
</P>
<P>(b) Guard or guide dogs may be allowed in some areas of a fully enclosed building if the presence of the dogs is unlikely to result in contamination of produce, food contact surfaces, or food-packing materials.


</P>
</DIV8>


<DIV8 N="§ 112.128" NODE="21:2.0.1.1.12.11.1.8" TYPE="SECTION">
<HEAD>§ 112.128   What requirements apply regarding pest control in buildings?</HEAD>
<P>(a) You must take those measures reasonably necessary to protect covered produce, food contact surfaces, and food-packing materials from contamination by pests in buildings, including routine monitoring for pests as necessary and appropriate.
</P>
<P>(b) For fully-enclosed buildings, you must take measures to exclude pests from your buildings.
</P>
<P>(c) For partially-enclosed buildings, you must take measures to prevent pests from becoming established in your buildings (such as by use of screens or by monitoring for the presence of pests and removing them when present).


</P>
</DIV8>


<DIV8 N="§ 112.129" NODE="21:2.0.1.1.12.11.1.9" TYPE="SECTION">
<HEAD>§ 112.129   What requirements apply to toilet facilities?</HEAD>
<P>All of the following requirements apply to toilet facilities:
</P>
<P>(a) You must provide personnel with adequate, readily accessible toilet facilities, including toilet facilities readily accessible to growing areas during harvesting activities.
</P>
<P>(b) Your toilet facilities must be designed, located, and maintained to:
</P>
<P>(1) Prevent contamination of covered produce, food contact surfaces, areas used for a covered activity, water sources, and water distribution systems with human waste;
</P>
<P>(2) Be directly accessible for servicing, be serviced and cleaned at a frequency sufficient to ensure suitability of use, and be kept supplied with toilet paper; and
</P>
<P>(3) Provide for the sanitary disposal of waste and toilet paper.
</P>
<P>(c) During growing activities that take place in a fully-enclosed building, and during covered harvesting, packing, or holding activities, you must provide a hand-washing station in sufficiently close proximity to toilet facilities to make it practical for persons who use the toilet facility to wash their hands.


</P>
</DIV8>


<DIV8 N="§ 112.130" NODE="21:2.0.1.1.12.11.1.10" TYPE="SECTION">
<HEAD>§ 112.130   What requirements apply for hand-washing facilities?</HEAD>
<P>All of the following requirements apply to hand-washing facilities:
</P>
<P>(a) You must provide personnel with adequate, readily accessible hand-washing facilities during growing activities that take place in a fully-enclosed building, and during covered harvest, packing, or holding activities.
</P>
<P>(b) Your hand-washing facilities must be furnished with:
</P>
<P>(1) Soap (or other effective surfactant);
</P>
<P>(2) Running water that satisfies the requirements of § 112.44(a) for water used to wash hands; and
</P>
<P>(3) Adequate drying devices (such as single service towels, sanitary towel service, or electric hand dryers).
</P>
<P>(c) You must provide for appropriate disposal of waste (for example, waste water and used single-service towels) associated with a hand-washing facility and take appropriate measures to prevent waste water from a hand-washing facility from contaminating covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, and agricultural water distribution systems with known or reasonably foreseeable hazards.
</P>
<P>(d) You may not use antiseptic hand rubs as a substitute for soap (or other effective surfactant) and water.


</P>
</DIV8>


<DIV8 N="§ 112.131" NODE="21:2.0.1.1.12.11.1.11" TYPE="SECTION">
<HEAD>§ 112.131   What must I do to control and dispose of sewage?</HEAD>
<P>All of the following requirements apply for the control and disposal of sewage:
</P>
<P>(a) You must dispose of sewage into an adequate sewage or septic system or through other adequate means.
</P>
<P>(b) You must maintain sewage and septic systems in a manner that prevents contamination of covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, and agricultural water distribution systems with known or reasonably foreseeable hazards.
</P>
<P>(c) You must manage and dispose of leakages or spills of human waste in a manner that prevents contamination of covered produce, and prevents or minimizes contamination of food contact surfaces, areas used for a covered activity, agricultural water sources, or agricultural water distribution systems.
</P>
<P>(d) After a significant event (such as flooding or an earthquake) that could negatively impact a sewage or septic system, you must take appropriate steps to ensure that sewage and septic systems continue to operate in a manner that does not contaminate covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, or agricultural water distribution systems.


</P>
</DIV8>


<DIV8 N="§ 112.132" NODE="21:2.0.1.1.12.11.1.12" TYPE="SECTION">
<HEAD>§ 112.132   What must I do to control and dispose of trash, litter, and waste in areas used for covered activities?</HEAD>
<P>All of the following requirements apply to the control and disposal of trash, litter, and waste in areas used for covered activities:
</P>
<P>(a) You must convey, store, and dispose of trash, litter and waste to:
</P>
<P>(1) Minimize the potential for trash, litter, or waste to attract or harbor pests; and
</P>
<P>(2) Protect against contamination of covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, and agricultural water distribution systems with known or reasonably foreseeable hazards.
</P>
<P>(b) You must adequately operate systems for waste treatment and disposal so that they do not constitute a potential source of contamination in areas used for a covered activity.


</P>
</DIV8>


<DIV8 N="§ 112.133" NODE="21:2.0.1.1.12.11.1.13" TYPE="SECTION">
<HEAD>§ 112.133   What requirements apply to plumbing?</HEAD>
<P>The plumbing must be of an adequate size and design and be adequately installed and maintained to:
</P>
<P>(a) Distribute water under pressure as needed, in sufficient quantities, in all areas where used for covered activities, for sanitary operations, or for hand-washing and toilet facilities;
</P>
<P>(b) Properly convey sewage and liquid disposable waste;
</P>
<P>(c) Avoid being a source of contamination to covered produce, food contact surfaces, areas used for a covered activity, or agricultural water sources; and
</P>
<P>(d) Not allow backflow from, or cross connection between, piping systems that discharge waste water or sewage and piping systems that carry water used for a covered activity, for sanitary operations, or for use in hand-washing facilities.


</P>
</DIV8>


<DIV8 N="§ 112.134" NODE="21:2.0.1.1.12.11.1.14" TYPE="SECTION">
<HEAD>§ 112.134   What must I do to control animal excreta and litter from domesticated animals that are under my control?</HEAD>
<P>(a) If you have domesticated animals, to prevent contamination of covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, or agricultural water distribution systems with animal waste, you must:
</P>
<P>(1) Adequately control their excreta and litter; and
</P>
<P>(2) Maintain a system for control of animal excreta and litter.
</P>
<P>(b) [Reserved]


</P>
</DIV8>


<DIV8 N="§ 112.140" NODE="21:2.0.1.1.12.11.1.15" TYPE="SECTION">
<HEAD>§ 112.140   Under this subpart, what requirements apply regarding records?</HEAD>
<P>(a) You must establish and keep records required under this subpart in accordance with the requirements of subpart O of this part.
</P>
<P>(b) You must establish and keep documentation of the date and method of cleaning and sanitizing of equipment subject to this subpart used in:
</P>
<P>(1) Growing operations for sprouts; and
</P>
<P>(2) Covered harvesting, packing, or holding activities.


</P>
</DIV8>

</DIV6>


<DIV6 N="M" NODE="21:2.0.1.1.12.12" TYPE="SUBPART">
<HEAD>Subpart M—Sprouts</HEAD>


<DIV8 N="§ 112.141" NODE="21:2.0.1.1.12.12.1.1" TYPE="SECTION">
<HEAD>§ 112.141   What commodities are subject to this subpart?</HEAD>
<P>The requirements of this subpart apply to growing, harvesting, packing, and holding of all sprouts, except soil- or substrate-grown sprouts harvested without their roots.


</P>
</DIV8>


<DIV8 N="§ 112.142" NODE="21:2.0.1.1.12.12.1.2" TYPE="SECTION">
<HEAD>§ 112.142   What requirements apply to seeds or beans used to grow sprouts?</HEAD>
<P>In addition to the requirements of this part, all of the following requirements apply to seeds or beans used to grow sprouts.
</P>
<P>(a) You must take measures reasonably necessary to prevent the introduction of known or reasonably foreseeable hazards into or onto seeds or beans that you will use for sprouting.
</P>
<P>(b) Except as provided in paragraph (c) of this section, if you know or have reason to believe that a lot of seeds or beans may be contaminated with a pathogen (either because it has been associated with foodborne illness; or based on microbial test results, including a positive finding of a pathogen in tests required under § 112.144(b)), you must:
</P>
<P>(1) Discontinue use of all seeds or beans from that lot for sprout production and ensure that sprouts grown from that lot of seeds or beans do not enter commerce; and
</P>
<P>(2) Report the information (association with illness and/or findings of microbial testing) to the seed grower, distributor, supplier, or other entity from whom you received the seeds or beans.
</P>
<P>(c) If your reason to believe that a lot of seeds or beans may be contaminated was based only on microbial test results:
</P>
<P>(1) You are not required to take the steps set forth in paragraph (b)(1) of this section if you treat your lot of seeds or beans with a process that is reasonably certain to achieve destruction or elimination in the seeds or beans of the most resistant microorganisms of public health significance that are likely to occur in the seeds or beans; or
</P>
<P>(2) You are not required to take the steps set forth in paragraphs (b)(1) and (2) of this section if you later reasonably determine, through appropriate followup actions, that the lot of seeds or beans is not the source of contamination (<I>e.g.,</I> the lot of seeds or beans is not the source of a pathogen found in spent sprout irrigation water or sprouts).
</P>
<P>(d) You must visually examine seeds and beans, and packaging used to ship seeds or beans, for signs of potential contamination with known or reasonably foreseeable hazards.
</P>
<P>(e) You must either:
</P>
<P>(1) Treat seeds or beans that will be used to grow sprouts using a scientifically valid method to reduce microorganisms of public health significance; or
</P>
<P>(2) Rely on prior treatment of seeds or beans conducted by a grower, distributor, or supplier of the seeds or beans (whether to fulfill this requirement completely or for the purpose of considering such prior treatment when applying appropriate additional treatment of the seeds or beans at the covered farm immediately before sprouting), provided that you obtain documentation (such as a Certificate of Conformance) from the grower, distributor, or supplier that:
</P>
<P>(i) The prior treatment was conducted using a scientifically valid method to reduce microorganisms of public health significance; and
</P>
<P>(ii) The treated seeds or beans were handled and packaged following the treatment in a manner that minimizes the potential for contamination.


</P>
</DIV8>


<DIV8 N="§ 112.143" NODE="21:2.0.1.1.12.12.1.3" TYPE="SECTION">
<HEAD>§ 112.143   What measures must I take for growing, harvesting, packing, and holding sprouts?</HEAD>
<P>You must take all of the following measures for growing, harvesting, packing, and holding sprouts:
</P>
<P>(a) You must grow, harvest, pack, and hold sprouts in a fully-enclosed building.
</P>
<P>(b) Any food contact surfaces you use to grow, harvest, pack, or hold sprouts must be cleaned and sanitized before contact with sprouts or seeds or beans used to grow sprouts.
</P>
<P>(c) You must conduct testing during growing, harvesting, packing, and holding sprouts, as specified in § 112.144.
</P>
<P>(d) You must establish and implement a written environmental monitoring plan as specified in § 112.145.
</P>
<P>(e) You must take certain actions if you detect <I>Listeria</I> species or <I>L. monocytogenes</I> in the growing, harvesting, packing, or holding environment, as specified in § 112.146.
</P>
<P>(f) You must establish and implement a written sampling plan to test spent sprout irrigation water or sprouts for pathogens as specified in § 112.147.
</P>
<P>(g) You must take certain actions if the samples of spent sprout irrigation water or sprouts test positive for a pathogen as specified in § 112.148.


</P>
</DIV8>


<DIV8 N="§ 112.144" NODE="21:2.0.1.1.12.12.1.4" TYPE="SECTION">
<HEAD>§ 112.144   What testing must I do during growing, harvesting, packing, and holding sprouts?</HEAD>
<P>All of the following testing must be done during growing, harvesting, packing, and holding sprouts:
</P>
<P>(a) You must test the growing, harvesting, packing, and holding environment for <I>Listeria</I> species or <I>L. monocytogenes</I> in accordance with the requirements of § 112.145.
</P>
<P>(b) You must either:
</P>
<P>(1) Test spent sprout irrigation water from each production batch of sprouts for <I>E. coli</I> O157:H7, <I>Salmonella</I> species, and any pathogens meeting the criteria in paragraph (c) of this section, in accordance with the requirements of § 112.147; or
</P>
<P>(2) If testing spent sprout irrigation water is not practicable (for example, soil-grown sprouts harvested with roots or for hydroponically grown sprouts that use very little water), test each production batch of sprouts at the in-process stage (<I>i.e.,</I> while sprouts are still growing) for <I>E. coli</I> O157:H7, <I>Salmonella</I> species, and any pathogens meeting the criteria in paragraph (c) of this section, in accordance with the requirements of § 112.147.
</P>
<P>(c) In addition to <I>E. coli</I> O157:H7 and <I>Salmonella</I> species, you must conduct tests as provided in paragraph (b) of this section for additional pathogens when the following conditions are met:
</P>
<P>(1) Testing for the pathogen is reasonably necessary to minimize the risk of serious adverse health consequences or death from use of, or exposure to, sprouts; and
</P>
<P>(2) A scientifically valid test method for the pathogen is available to detect the pathogen in spent sprout irrigation water (or sprouts).


</P>
</DIV8>


<DIV8 N="§ 112.145" NODE="21:2.0.1.1.12.12.1.5" TYPE="SECTION">
<HEAD>§ 112.145   What requirements apply to testing the environment for Listeria species or L. monocytogenes?</HEAD>
<P>All of the following testing requirements apply for the growing, harvesting, packing, and holding environment for <I>Listeria</I> species or <I>L. monocytogenes.</I>
</P>
<P>(a) You must establish and implement a written environmental monitoring plan that is designed to identify <I>L. monocytogenes</I> if it is present in the growing, harvesting, packing, or holding environment.
</P>
<P>(b) Your written environmental monitoring plan must be directed to sampling and testing for either <I>Listeria</I> species or <I>L. monocytogenes.</I>
</P>
<P>(c) Your written environmental monitoring plan must include a sampling plan that specifies:
</P>
<P>(1) What you will test collected samples for (<I>i.e., Listeria</I> species or <I>L. monocytogenes</I>);
</P>
<P>(2) How often you will collect environmental samples, which must be no less than monthly, and at what point during production you will collect the samples; and
</P>
<P>(3) Sample collection sites; the number and location of sampling sites must be sufficient to determine whether measures are effective and must include appropriate food contact surfaces and non-food-contact surfaces of equipment, and other surfaces within the growing, harvesting, packing, and holding environment.
</P>
<P>(d) You must aseptically collect environmental samples and test them for <I>Listeria</I> species or <I>L. monocytogenes</I> using a method as set forth in § 112.152.
</P>
<P>(e) Your written environmental monitoring plan must include a corrective action plan that, at a minimum, requires you to take the actions in § 112.146, and details when and how you will accomplish those actions, if the growing, harvesting, packing, or holding environment tests positive for <I>Listeria</I> species or <I>L. monocytogenes.</I>


</P>
</DIV8>


<DIV8 N="§ 112.146" NODE="21:2.0.1.1.12.12.1.6" TYPE="SECTION">
<HEAD>§ 112.146   What actions must I take if the growing, harvesting, packing, or holding environment tests positive for Listeria species or L. monocytogenes?</HEAD>
<P>You must, at a minimum, take the following actions if you detect <I>Listeria</I> species or <I>L. monocytogenes</I> in the growing, harvesting, packing, or holding environment:
</P>
<P>(a) Conduct additional testing of surfaces and areas surrounding the area where <I>Listeria</I> species or <I>L. monocytogenes</I> was detected to evaluate the extent of the problem, including the potential for <I>Listeria</I> species or <I>L. monocytogenes</I> to have become established in a niche;
</P>
<P>(b) Clean and sanitize the affected surfaces and surrounding areas;
</P>
<P>(c) Conduct additional sampling and testing to determine whether the <I>Listeria</I> species or <I>L. monocytogenes</I> has been eliminated;
</P>
<P>(d) Conduct finished product testing when appropriate;
</P>
<P>(e) Perform any other actions necessary to prevent recurrence of the contamination; and
</P>
<P>(f) Take appropriate action to prevent any food that is adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act from entering into commerce.


</P>
</DIV8>


<DIV8 N="§ 112.147" NODE="21:2.0.1.1.12.12.1.7" TYPE="SECTION">
<HEAD>§ 112.147   What must I do to collect and test samples of spent sprout irrigation water or sprouts for pathogens?</HEAD>
<P>All of the following requirements apply for collecting and testing samples of spent sprout irrigation water or sprouts for pathogens as required in § 112.144(b):
</P>
<P>(a) You must establish and implement a written sampling plan that identifies the number and location of samples (of spent sprout irrigation water or sprouts) to be collected for each production batch of sprouts to ensure that the collected samples are representative of the production batch when testing for contamination.
</P>
<P>(b) In accordance with the written sampling plan required under paragraph (a) of this section, you must aseptically collect samples of spent sprout irrigation water or sprouts, and test the collected samples for pathogens using a method as set forth in § 112.153. You must not allow the production batch of sprouts to enter into commerce unless the results of the testing of spent sprout irrigation water or sprouts are negative for <I>E. coli</I> O157:H7, <I>Salmonella</I> species, and, if applicable, a pathogen meeting the criteria in § 112.144(c).
</P>
<P>(c) Your written sampling plan must include a corrective action plan that at a minimum, requires you to take the actions in § 112.148, and details when and how you will accomplish those actions, if the samples of spent sprout irrigation water or sprouts test positive for <I>E. coli</I> O157:H7, <I>Salmonella</I> species, or a pathogen meeting the criteria in § 112.144(c).


</P>
</DIV8>


<DIV8 N="§ 112.148" NODE="21:2.0.1.1.12.12.1.8" TYPE="SECTION">
<HEAD>§ 112.148   What actions must I take if the samples of spent sprout irrigation water or sprouts test positive for a pathogen?</HEAD>
<P>You must, at a minimum, take the following actions if the samples of spent sprout irrigation water or sprouts test positive for <I>E. coli</I> O157:H7, <I>Salmonella</I> species, or a pathogen meeting the criteria in § 112.144(c):
</P>
<P>(a) Take appropriate action to prevent any food that is adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act from entering into commerce;
</P>
<P>(b) Take the steps required in § 112.142(b) with respect to the lot of seeds or beans used to grow the affected production batch of sprouts (except as allowed under § 112.142(c));
</P>
<P>(c) Clean and sanitize the affected surfaces and surrounding areas; and
</P>
<P>(d) Perform any other actions necessary to prevent reoccurrence of the contamination.


</P>
</DIV8>


<DIV8 N="§ 112.150" NODE="21:2.0.1.1.12.12.1.9" TYPE="SECTION">
<HEAD>§ 112.150   Under this subpart, what requirements apply regarding records?</HEAD>
<P>(a) You must establish and keep records required under this subpart in accordance with the requirements of subpart O of this part.
</P>
<P>(b) You must establish and keep the following records:
</P>
<P>(1) Documentation of your treatment of seeds or beans to reduce microorganisms of public health significance in the seeds or beans, at your farm; or alternatively, documentation (such as a Certificate of Conformance) from your seed supplier that seeds or beans are treated to reduce microorganisms of public health significance and are appropriately handled and packaged following the treatment, in accordance with the requirements of § 112.142(e);
</P>
<P>(2) Your written environmental monitoring plan in accordance with the requirements of § 112.145;
</P>
<P>(3) Your written sampling plan for each production batch of sprouts in accordance with the requirements of § 112.147(a) and (c);
</P>
<P>(4) Documentation of the results of all analytical tests conducted for purposes of compliance with this subpart;
</P>
<P>(5) Any analytical methods you use in lieu of the methods that are incorporated by reference in §§ 112.152 and 112.153; and
</P>
<P>(6) Documentation of actions you take in accordance with §§ 112.142(b) and (c), 112.146, and 112.148.


</P>
</DIV8>

</DIV6>


<DIV6 N="N" NODE="21:2.0.1.1.12.13" TYPE="SUBPART">
<HEAD>Subpart N—Analytical Methods</HEAD>


<DIV8 N="§ 112.151" NODE="21:2.0.1.1.12.13.1.1" TYPE="SECTION">
<HEAD>§ 112.151   What methods must I use to test the quality of water to satisfy the requirements of subpart E of this part?</HEAD>
<P>You must test the quality of water using:
</P>
<P>(a) The method of analysis published by the U.S. Environmental Protection Agency (EPA), “Method 1603: <I>Escherichia coli</I> (<I>E. coli</I>) in Water by Membrane Filtration Using Modified membrane-Thermotolerant <I>Escherichia coli</I> Agar (Modified mTEC), EPA-821-R-09-007),” December, 2009. The Director of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. You may obtain a copy from EPA, Office of Water (4303T), 1200 Pennsylvania Avenue NW., Washington, DC 20460. You may inspect a copy at FDA's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>; or
</P>
<P>(b)(1) A scientifically valid method that is at least equivalent to the method of analysis in § 112.151(a) in accuracy, precision, and sensitivity; or
</P>
<P>(2) For any other indicator of fecal contamination, index organism, or other analyte you may test for pursuant to § 112.43(d), a scientifically valid method.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 89 FR 37518, May 6, 2024]




</CITA>
</DIV8>


<DIV8 N="§ 112.152" NODE="21:2.0.1.1.12.13.1.2" TYPE="SECTION">
<HEAD>§ 112.152   What methods must I use to test the growing, harvesting, packing, and holding environment for Listeria species or L. monocytogenes to satisfy the requirements of § 112.144(a)?</HEAD>
<P>You must test the growing, harvesting, packing, and holding environment for <I>Listeria</I> species or <I>L.</I> <I>monocytogenes</I> using:
</P>
<P>(a) The method of analysis described in “Testing Methodology for <I>Listeria</I> species or <I>L. monocytogenes</I> in Environmental Samples,” Version 1, October 2015, U.S. Food and Drug Administration. The Director of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 5. You may obtain a copy from, and/or inspect a copy at, the Division of Produce Safety, Center for Food Safety and Applied Nutrition (CFSAN), U.S. Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 240-402-1600; FDA's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039; <I>http://www.fda.gov/fsma</I>; or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>; or
</P>
<P>(b) A scientifically valid method that is at least equivalent to the method of analysis in § 112.152(a) in accuracy, precision, and sensitivity.


</P>
</DIV8>


<DIV8 N="§ 112.153" NODE="21:2.0.1.1.12.13.1.3" TYPE="SECTION">
<HEAD>§ 112.153   What methods must I use to test spent sprout irrigation water (or sprouts) from each production batch of sprouts for pathogens to satisfy the requirements of § 112.144(b) and (c)?</HEAD>
<P>You must test spent sprout irrigation water (or sprouts) from each production batch for pathogens using:
</P>
<P>(a) For <I>E. coli</I> O157:H7, <I>Salmonella</I> species:
</P>
<P>(1) The method of analysis described in “Testing Methodologies for <I>E. coli</I> O157:H7 and <I>Salmonella</I> species in Spent Sprout Irrigation Water (or Sprouts),” Version 1, October 2015, U.S. Food and Drug Administration. The Director of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 5. You may obtain a copy from, and/or inspect a copy at, the Division of Produce Safety, Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 240-402-1600; FDA's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039; <I>http://www.fda.gov/fsma</I>; or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>; or
</P>
<P>(2) A scientifically valid method that is at least equivalent to the method of analysis in § 112.153(a)(1) in accuracy, precision, and sensitivity; and
</P>
<P>(b) For any other pathogen(s) meeting the criteria in § 112.144(c), a scientifically valid method.


</P>
</DIV8>

</DIV6>


<DIV6 N="O" NODE="21:2.0.1.1.12.14" TYPE="SUBPART">
<HEAD>Subpart O—Records</HEAD>


<DIV8 N="§ 112.161" NODE="21:2.0.1.1.12.14.1.1" TYPE="SECTION">
<HEAD>§ 112.161   What general requirements apply to records required under this part?</HEAD>
<P>(a) Except as otherwise specified, all records required under this part must:
</P>
<P>(1) Include, as applicable:
</P>
<P>(i) The name and location of your farm;
</P>
<P>(ii) Actual values and observations obtained during monitoring;
</P>
<P>(iii) An adequate description (such as the commodity name, or the specific variety or brand name of a commodity, and, when available, any lot number or other identifier) of covered produce applicable to the record;
</P>
<P>(iv) The location of a growing area (for example, a specific field) or other area (for example, a specific packing shed) applicable to the record; and
</P>
<P>(v) The date and time of the activity documented;
</P>
<P>(2) Be created at the time an activity is performed or observed;
</P>
<P>(3) Be accurate, legible, and indelible; and
</P>
<P>(4) Be dated, and signed or initialed by the person who performed the activity documented.
</P>
<P>(b) Records required under §§ 112.7(b); 112.30(b); 112.50(b)(2), (5), (7), and (11); 112.60(b)(2); 112.140(b)(1) and (2); and 112.150(b)(1), (4), and (6) must be reviewed, dated, and signed, within a reasonable time after the records are made, by a supervisor or responsible party.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 84 FR 12491, Apr. 2, 2019; 89 FR 37519, May 6, 2024]


</CITA>
</DIV8>


<DIV8 N="§ 112.162" NODE="21:2.0.1.1.12.14.1.2" TYPE="SECTION">
<HEAD>§ 112.162   Where must I store records?</HEAD>
<P>(a) Offsite storage of records is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review.
</P>
<P>(b) Electronic records are considered to be onsite at your farm if they are accessible from an onsite location at your farm.


</P>
</DIV8>


<DIV8 N="§ 112.163" NODE="21:2.0.1.1.12.14.1.3" TYPE="SECTION">
<HEAD>§ 112.163   May I use existing records to satisfy the requirements of this part?</HEAD>
<P>(a) Existing records (<I>e.g.,</I> records that are kept to comply with other Federal, State, or local regulations, or for any other reason) do not need to be duplicated if they contain all of the required information and satisfy the requirements of this part. Existing records may be supplemented as necessary to include all of the required information and satisfy the requirements of this part.
</P>
<P>(b) The information required by this part does not need to be kept in one set of records. If existing records contain some of the required information, any new information required by this part may be kept either separately or combined with the existing records.


</P>
</DIV8>


<DIV8 N="§ 112.164" NODE="21:2.0.1.1.12.14.1.4" TYPE="SECTION">
<HEAD>§ 112.164   How long must I keep records?</HEAD>
<P>(a)(1) You must keep records required by this part for at least 2 years past the date the record was created.
</P>
<P>(2) Records that a farm relies on during the 3-year period preceding the applicable calendar year to satisfy the criteria for a qualified exemption, in accordance with §§ 112.5 and 112.7, must be retained as long as necessary to support the farm's status during the applicable calendar year.
</P>
<P>(b) Records that relate to the general adequacy of the equipment or processes or records that relate to analyses, sampling, or action plans being used by a farm, including the results of scientific studies, tests, and evaluations, must be retained at the farm for at least 2 years after the use of such equipment or processes, or records related to analyses, sampling, or action plans, is discontinued.


</P>
</DIV8>


<DIV8 N="§ 112.165" NODE="21:2.0.1.1.12.14.1.5" TYPE="SECTION">
<HEAD>§ 112.165   What formats are acceptable for the records I keep?</HEAD>
<P>You must keep records as:
</P>
<P>(a) Original records;
</P>
<P>(b) True copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records); or
</P>
<P>(c) Electronic records. Records that are established or maintained to satisfy the requirements of this part and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this part, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 112.166" NODE="21:2.0.1.1.12.14.1.6" TYPE="SECTION">
<HEAD>§ 112.166   What requirements apply for making records available and accessible to FDA?</HEAD>
<P>(a) You must have all records required under this part readily available and accessible during the retention period for inspection and copying by FDA upon oral or written request, except that you have 24 hours to obtain records you keep offsite and make them available and accessible to FDA for inspection and copying.
</P>
<P>(b) If you use electronic techniques to keep records, or to keep true copies of records, or if you use reduction techniques such as microfilm to keep true copies of records, you must provide the records to FDA in a format in which they are accessible and legible.
</P>
<P>(c) If your farm is closed for a prolonged period, the records may be transferred to some other reasonably accessible location but must be returned to your farm within 24 hours for official review upon request.


</P>
</DIV8>


<DIV8 N="§ 112.167" NODE="21:2.0.1.1.12.14.1.7" TYPE="SECTION">
<HEAD>§ 112.167   Can records that I provide to FDA be disclosed to persons outside of FDA?</HEAD>
<P>Records obtained by FDA in accordance with this part are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>

</DIV6>


<DIV6 N="P" NODE="21:2.0.1.1.12.15" TYPE="SUBPART">
<HEAD>Subpart P—Variances</HEAD>


<DIV8 N="§ 112.171" NODE="21:2.0.1.1.12.15.1.1" TYPE="SECTION">
<HEAD>§ 112.171   Who may request a variance from the requirements of this part?</HEAD>
<P>A State, Federally-recognized tribe (or “tribe”), or a foreign country from which food is imported into the United States may request a variance from one or more requirements of this part, where the State, tribe, or foreign country determines that:
</P>
<P>(a) The variance is necessary in light of local growing conditions; and
</P>
<P>(b) The procedures, processes, and practices to be followed under the variance are reasonably likely to ensure that the produce is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act and to provide the same level of public health protection as the requirements of this part.


</P>
</DIV8>


<DIV8 N="§ 112.172" NODE="21:2.0.1.1.12.15.1.2" TYPE="SECTION">
<HEAD>§ 112.172   How may a State, tribe, or foreign country request a variance from one or more requirements of this part?</HEAD>
<P>To request a variance from one or more requirements of this part, the competent authority (<I>i.e.,</I> the regulatory authority for food safety) for a State, tribe, or a foreign country must submit a petition under § 10.30 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 112.173" NODE="21:2.0.1.1.12.15.1.3" TYPE="SECTION">
<HEAD>§ 112.173   What must be included in the Statement of Grounds in a petition requesting a variance?</HEAD>
<P>In addition to the requirements set forth in § 10.30 of this chapter, the Statement of Grounds in a petition requesting a variance must:
</P>
<P>(a) Provide a statement that the applicable State, tribe, or foreign country has determined that the variance is necessary in light of local growing conditions and that the procedures, processes, and practices to be followed under the variance are reasonably likely to ensure that the produce is not adulterated under section 402 of the Federal Food, Drug and Cosmetic Act and to provide the same level of public health protection as the requirements of this part;
</P>
<P>(b) Describe with particularity the variance requested, including the persons to whom the variance would apply and the provision(s) of this part to which the variance would apply;
</P>
<P>(c) Present information demonstrating that the procedures, processes, and practices to be followed under the variance are reasonably likely to ensure that the produce is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342) and to provide the same level of public health protection as the requirements of this part.


</P>
</DIV8>


<DIV8 N="§ 112.174" NODE="21:2.0.1.1.12.15.1.4" TYPE="SECTION">
<HEAD>§ 112.174   What information submitted in a petition requesting a variance or submitted in comments on such a petition are publicly available?</HEAD>
<P>We will presume that information submitted in a petition requesting a variance and comments submitted on such a petition, including a request that a variance be applied to its similarly situated persons, does not contain information exempt from public disclosure under part 20 of this chapter and will be made public as part of the docket associated with this request.


</P>
</DIV8>


<DIV8 N="§ 112.175" NODE="21:2.0.1.1.12.15.1.5" TYPE="SECTION">
<HEAD>§ 112.175   Who responds to a petition requesting a variance?</HEAD>
<P>The Director or Deputy Directors of the Center for Food Safety and Applied Nutrition (CFSAN), or the Director, Office of Compliance, CFSAN, responds to a request for a variance.


</P>
</DIV8>


<DIV8 N="§ 112.176" NODE="21:2.0.1.1.12.15.1.6" TYPE="SECTION">
<HEAD>§ 112.176   What process applies to a petition requesting a variance?</HEAD>
<P>(a) In general, the procedures set forth in § 10.30 of this chapter govern our response to a petition requesting a variance.
</P>
<P>(b) Under § 10.30(h)(3) of this chapter, we will publish a notice in the <E T="04">Federal Register,</E> requesting information and views on a filed petition, including information and views from persons who could be affected by the variance if the petition were to be granted (<I>e.g.,</I> because their farm is covered by the petition or as a person similarly situated to persons covered by the petition).
</P>
<P>(c) Under § 10.30(e)(3) of this chapter, we will respond to the petitioner in writing and will also make public a notice on FDA's Web site announcing our decision to either grant or deny the petition.
</P>
<P>(1) If we grant the petition, either in whole or in part, we will specify the persons to whom the variance applies and the provision(s) of this part to which the variance applies.
</P>
<P>(2) If we deny the petition (including partial denials), our written response to the petitioner and our public notice announcing our decision to deny the petition will explain the reason(s) for the denial.
</P>
<P>(d) We will make readily accessible to the public, and periodically update, a list of filed petitions requesting variances, including the status of each petition (for example, pending, granted, or denied).


</P>
</DIV8>


<DIV8 N="§ 112.177" NODE="21:2.0.1.1.12.15.1.7" TYPE="SECTION">
<HEAD>§ 112.177   Can an approved variance apply to any person other than those identified in the petition requesting that variance?</HEAD>
<P>(a) A State, tribe, or a foreign country that believes that a variance requested by a petition submitted by another State, tribe, or foreign country should also apply to similarly situated persons in its jurisdiction may request that the variance be applied to its similarly situated persons by submitting comments in accordance with § 10.30 of this chapter. These comments must include the information required in § 112.173. If FDA determines that these comments should instead be treated as a separate request for a variance, FDA will notify the State, tribe, or foreign country that submitted these comments that a separate request must be submitted in accordance with §§ 112.172 and 112.173.
</P>
<P>(b) If we grant a petition requesting a variance, in whole or in part, we may specify that the variance also applies to persons in a specific location who are similarly situated to those identified in the petition.
</P>
<P>(c) If we specify that the variance also applies to persons in a specific location who are similarly situated to those identified in the petition, we will inform the applicable State, tribe, or foreign country where the similarly situated persons are located of our decision in writing and will publish a notice on our Web site announcing our decision to apply the variance to similarly situated persons in that particular location.


</P>
</DIV8>


<DIV8 N="§ 112.178" NODE="21:2.0.1.1.12.15.1.8" TYPE="SECTION">
<HEAD>§ 112.178   Under what circumstances may FDA deny a petition requesting a variance?</HEAD>
<P>We may deny a variance request if it does not provide the information required under § 112.173 (including the requirements of § 10.30 of this chapter), or if we determine that the variance is not reasonably likely to ensure that the produce is not adulterated under section 402 of the Federal Food, Drug and Cosmetic Act and to provide the same level of public health protection as the requirements of this part.


</P>
</DIV8>


<DIV8 N="§ 112.179" NODE="21:2.0.1.1.12.15.1.9" TYPE="SECTION">
<HEAD>§ 112.179   When does a variance approved by FDA become effective?</HEAD>
<P>A variance approved by FDA becomes effective on the date of our written decision on the petition.


</P>
</DIV8>


<DIV8 N="§ 112.180" NODE="21:2.0.1.1.12.15.1.10" TYPE="SECTION">
<HEAD>§ 112.180   Under what circumstances may FDA modify or revoke an approved variance?</HEAD>
<P>We may modify or revoke a variance if we determine that such variance is not reasonably likely to ensure that the produce is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act and to provide the same level of public health protection as the requirements of this part.


</P>
</DIV8>


<DIV8 N="§ 112.181" NODE="21:2.0.1.1.12.15.1.11" TYPE="SECTION">
<HEAD>§ 112.181   What procedures apply if FDA determines that an approved variance should be modified or revoked?</HEAD>
<P>(a) We will provide the following notifications:
</P>
<P>(1) We will notify a State, tribe, or a foreign country directly, in writing at the address identified in its petition, if we determine that a variance granted in response to its petition should be modified or revoked. Our direct, written notification will provide the State, tribe, or foreign country with an opportunity to request an informal hearing under part 16 of this chapter.
</P>
<P>(2) We will publish a notice of our determination that a variance should be modified or revoked in the <E T="04">Federal Register.</E> This notice will establish a public docket so that interested parties may submit written comments on our determination.
</P>
<P>(3) When applicable, we will:
</P>
<P>(i) Notify in writing any States, tribes, or foreign countries where a variance applies to similarly situated persons of our determination that the variance should be modified or revoked;
</P>
<P>(ii) Provide those States, tribes, or foreign countries with an opportunity to request an informal hearing under part 16 of this chapter; and
</P>
<P>(iii) Include in the <E T="04">Federal Register</E> notice described in paragraph (a)(2) of this section public notification of our decision to modify or revoke the variance granted to States, tribes, or foreign countries in which similarly situated persons are located.
</P>
<P>(b) We will consider submissions from affected States, tribes, or foreign countries and from other interested parties as follows:
</P>
<P>(1) We will consider requests for hearings by affected States, tribes, or foreign countries under part 16 of this chapter.
</P>
<P>(i) If FDA grants a hearing, we will provide the State, tribe, or foreign country with an opportunity to make an oral submission. We will provide notice on our Web site of the hearing, including the time, date, and place of the hearing.
</P>
<P>(ii) If more than one State, tribe, or foreign country requests an informal hearing under part 16 of this chapter about our determination that a particular variance should be modified or revoked, we may consolidate such requests (for example, into a single hearing).
</P>
<P>(2) We will consider written submissions submitted to the public docket from interested parties.
</P>
<P>(c) We will provide notice of our final decision as follows:
</P>
<P>(1) On the basis of the administrative record, FDA will issue a written decision, as provided for under part 16 of this chapter.
</P>
<P>(2) We will publish a notice of our decision in the <E T="04">Federal Register.</E> The effective date of the decision will be the date of publication of the notice.


</P>
</DIV8>


<DIV8 N="§ 112.182" NODE="21:2.0.1.1.12.15.1.12" TYPE="SECTION">
<HEAD>§ 112.182   What are the permissible types of variances that may be granted?</HEAD>
<P>A variance(s) may be requested for one or more requirements in subparts A through O of this part. Examples of permissible types of variances include:
</P>
<P>(a) Variance from the microbial quality criteria when agricultural water is used during growing activities for covered produce (other than sprouts) using a direct water application method, established in § 112.44(b);
</P>
<P>(b) Variance from the microbial die-off rate that is used to determine the time interval between last irrigation and harvest, and/or the accompanying maximum time interval, established in § 112.45(b)(1)(i); and
</P>
<P>(c) Variance from the approach or frequency for testing water used for purposes that are subject to the requirements of § 112.44(b), established in § 112.46(b).


</P>
</DIV8>

</DIV6>


<DIV6 N="Q" NODE="21:2.0.1.1.12.16" TYPE="SUBPART">
<HEAD>Subpart Q—Compliance and Enforcement</HEAD>


<DIV8 N="§ 112.192" NODE="21:2.0.1.1.12.16.1.1" TYPE="SECTION">
<HEAD>§ 112.192   What is the applicability and status of this part?</HEAD>
<P>(a) The failure to comply with the requirements of this part, issued under section 419 of the Federal Food, Drug, and Cosmetic Act, is a prohibited act under section 301(vv) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The criteria and definitions in this part apply in determining whether a food is:
</P>
<P>(1) Adulterated within the meaning of:
</P>
<P>(i) Section 402(a)(3) of the Federal Food, Drug, and Cosmetic Act in that the food has been grown, harvested, packed, or held under such conditions that it is unfit for food; or
</P>
<P>(ii) Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;
</P>
<P>or
</P>
<P>(2) In violation of section 361 of the Public Health Service Act (42 U.S.C. 264).


</P>
</DIV8>


<DIV8 N="§ 112.193" NODE="21:2.0.1.1.12.16.1.2" TYPE="SECTION">
<HEAD>§ 112.193   What are the provisions for coordination of education and enforcement?</HEAD>
<P>Under section 419(b)(2)(A) of the Federal Food, Drug, and Cosmetic Act, FDA coordinates education and enforcement activities by State, territorial, tribal, and local officials by helping develop education, training, and enforcement approaches.


</P>
</DIV8>

</DIV6>


<DIV6 N="R" NODE="21:2.0.1.1.12.17" TYPE="SUBPART">
<HEAD>Subpart R—Withdrawal of Qualified Exemption</HEAD>


<DIV8 N="§ 112.201" NODE="21:2.0.1.1.12.17.1.1" TYPE="SECTION">
<HEAD>§ 112.201   Under what circumstances can FDA withdraw a qualified exemption in accordance with the requirements of § 112.5?</HEAD>
<P>(a) We may withdraw your qualified exemption under § 112.5:
</P>
<P>(1) In the event of an active investigation of a foodborne illness outbreak that is directly linked to your farm; or
</P>
<P>(2) If we determine that it is necessary to protect the public health and prevent or mitigate a foodborne illness outbreak based on conduct or conditions associated with your farm that are material to the safety of the food that would otherwise be covered produce grown, harvested, packed or held at your farm.
</P>
<P>(b) Before FDA issues an order to withdraw your qualified exemption, FDA:
</P>
<P>(1) May consider one or more other actions to protect the public health and prevent or mitigate a foodborne illness outbreak, including a warning letter, recall, administrative detention, refusal of food offered for import, seizure, and injunction;
</P>
<P>(2) Must notify the owner, operator, or agent in charge of the farm, in writing, of circumstances that may lead FDA to withdraw the exemption, and provide an opportunity for the owner, operator, or agent in charge of the farm to respond in writing, within 15 calendar days of the date of receipt of the notification, to FDA's notification; and
</P>
<P>(3) Must consider the actions taken by the farm to address the circumstances that may lead FDA to withdraw the exemption.


</P>
</DIV8>


<DIV8 N="§ 112.202" NODE="21:2.0.1.1.12.17.1.2" TYPE="SECTION">
<HEAD>§ 112.202   What procedure will FDA use to withdraw an exemption?</HEAD>
<P>(a) An FDA Division Director in whose division the farm is located (or, in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition), or an FDA official senior to either such Director, must approve an order to withdraw the exemption before the order is issued.
</P>
<P>(b) Any officer or qualified employee of FDA may issue an order to withdraw the exemption after it has been approved in accordance with paragraph (a) of this section.
</P>
<P>(c) FDA must issue an order to withdraw the exemption to the owner, operator, or agent in charge of the farm.
</P>
<P>(d) FDA must issue an order to withdraw the exemption in writing, signed and dated by the officer or qualified employee of FDA who is issuing the order.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 85 FR 16552, Mar. 24, 2020]




</CITA>
</DIV8>


<DIV8 N="§ 112.203" NODE="21:2.0.1.1.12.17.1.3" TYPE="SECTION">
<HEAD>§ 112.203   What information must FDA include in an order to withdraw a qualified exemption?</HEAD>
<P>An order to withdraw a qualified exemption applicable to a farm under § 112.5 must include the following information:
</P>
<P>(a) The date of the order;
</P>
<P>(b) The name, address and location of the farm;
</P>
<P>(c) A brief, general statement of the reasons for the order, including information relevant to one or both of the following circumstances that leads FDA to issue the order:
</P>
<P>(1) An active investigation of a foodborne illness outbreak that is directly linked to the farm; or
</P>
<P>(2) Conduct or conditions associated with a farm that are material to the safety of the food that would otherwise be covered produce grown, harvested, packed and held at such farm.
</P>
<P>(d) A statement that the farm must either:
</P>
<P>(1) Comply with subparts B through O of this part on the date that is 120 calendar days from the date of receipt of the order, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; or
</P>
<P>(2) Appeal the order within 15 calendar days of the date of receipt of the order in accordance with the requirements of § 112.206.
</P>
<P>(e) A statement that a farm may request that FDA reinstate an exemption that was withdrawn by following the procedures in § 112.213;
</P>
<P>(f) The text of section 419(f) of the Federal Food, Drug, and Cosmetic Act and of this subpart;
</P>
<P>(g) A statement that any informal hearing on an appeal of the order must be conducted as a regulatory hearing under part 16 of this chapter, with certain exceptions described in § 112.208;
</P>
<P>(h) The mailing address, telephone number, email address, fax number, and name of the FDA Division Director in whose division the farm is located (or for foreign farms, the same information for the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition); and
</P>
<P>(i) The name and the title of the FDA representative who approved the order.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 112.204" NODE="21:2.0.1.1.12.17.1.4" TYPE="SECTION">
<HEAD>§ 112.204   What must I do if I receive an order to withdraw a qualified exemption applicable to my farm?</HEAD>
<P>The owner, operator, or agent in charge of a farm that receives an order to withdraw a qualified exemption applicable to that farm under § 112.5 must either:
</P>
<P>(a) Comply with applicable requirements of this part within 120 calendar days of the date from receipt of the order or, if operations have ceased and will not resume within 120 calendar days, before the beginning of operations in the next growing season, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; or
</P>
<P>(b) Appeal the order within 15 calendar days of the date of receipt of the order in accordance with the requirements of § 112.206.


</P>
</DIV8>


<DIV8 N="§ 112.205" NODE="21:2.0.1.1.12.17.1.5" TYPE="SECTION">
<HEAD>§ 112.205   Can I appeal or request a hearing on an order to withdraw a qualified exemption applicable to my farm?</HEAD>
<P>(a) Submission of an appeal, including submission of a request for an informal hearing, will not operate to delay or stay any administrative action, including enforcement action by FDA, unless the Commissioner of Food and Drugs, as a matter of discretion, determines that delay or a stay is in the public interest.
</P>
<P>(b) If the owner, operator, or agent in charge of the farm appeals the order, and FDA confirms the order:
</P>
<P>(1) The owner, operator, or agent in charge of the farm must comply with applicable requirements of this part within 120 calendar days from the date of receipt of the order, or, if operations have ceased and will not resume within 120 calendar days, before the beginning of operations in the next growing season, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; and
</P>
<P>(2) The owner, operator, or agent in charge of the farm is no longer subject to the modified requirements in §§ 112.6 and 112.7.


</P>
</DIV8>


<DIV8 N="§ 112.206" NODE="21:2.0.1.1.12.17.1.6" TYPE="SECTION">
<HEAD>§ 112.206   What is the procedure for submitting an appeal?</HEAD>
<P>(a) To appeal an order to withdraw a qualified exemption applicable to a farm under § 112.5, the owner, operator, or agent in charge of the farm must:
</P>
<P>(1) Submit the appeal in writing to the FDA Division Director in whose division the farm is located (or in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition), at the mailing address, email address, or fax number identified in the order within 15 calendar days of the date of receipt of the order; and
</P>
<P>(2) Respond with particularity to the facts and issues contained in the order, including any supporting documentation upon which the owner, operator or agent in charge of the farm relies.
</P>
<P>(b) In a written appeal of the order withdrawing an exemption provided under § 112.5, the owner, operator, or agent in charge of the farm may include a written request for an informal hearing as provided in § 112.207.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 112.207" NODE="21:2.0.1.1.12.17.1.7" TYPE="SECTION">
<HEAD>§ 112.207   What is the procedure for requesting an informal hearing?</HEAD>
<P>(a) If the owner, operator, or agent in charge of the farm appeals the order, the owner, operator, or agent in charge of the farm:
</P>
<P>(1) May request an informal hearing; and
</P>
<P>(2) Must submit any request for an informal hearing together with its written appeal submitted in accordance with § 112.206 within 15 calendar days of the date of receipt of the order.
</P>
<P>(b) A request for an informal hearing may be denied, in whole or in part, if the presiding officer determines that no genuine and substantial issue of material fact has been raised by the material submitted. If the presiding officer determines that a hearing is not justified, a written notice of the determination will be given to the owner, operator, or agent in charge of the farm explaining the reason for the denial.


</P>
</DIV8>


<DIV8 N="§ 112.208" NODE="21:2.0.1.1.12.17.1.8" TYPE="SECTION">
<HEAD>§ 112.208   What requirements are applicable to an informal hearing?</HEAD>
<P>If the owner, operator, or agent in charge of the farm requests an informal hearing, and FDA grants the request:
</P>
<P>(a) The hearing will be held within 15 calendar days after the date the appeal is filed or, if applicable, within a timeframe agreed upon in writing by the owner, operator, or agent in charge of the farm and FDA.
</P>
<P>(b) The presiding officer may require that a hearing conducted under this subpart be completed within 1 calendar day, as appropriate.
</P>
<P>(c) FDA must conduct the hearing in accordance with part 16 of this chapter, except that:
</P>
<P>(1) The order withdrawing an exemption under § 112.5, rather than the notice under § 16.22(a) of this chapter, provides notice of the opportunity for a hearing under this section and is part of the administrative record of the regulatory hearing under § 16.80(a) of this chapter.
</P>
<P>(2) A request for a hearing under this subpart must be addressed to the FDA Division Director (or, in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) as provided in the order withdrawing an exemption.
</P>
<P>(3) Section 112.209, rather than § 16.42(a) of this chapter, describes the FDA employees who preside at hearings under this subpart.
</P>
<P>(4) Section 16.60(e) and (f) of this chapter does not apply to a hearing under this subpart. The presiding officer must prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. The presiding officer must include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and must include a proposed decision, with a statement of reasons. The hearing participant may review and comment on the presiding officer's report within 2 calendar days of issuance of the report. The presiding officer will then issue the final decision.
</P>
<P>(5) Section 16.80(a)(4) of this chapter does not apply to a regulatory hearing under this subpart. The presiding officer's report of the hearing and any comments on the report by the hearing participant under § 112.208(c)(4) are part of the administrative record.
</P>
<P>(6) No party shall have the right, under § 16.119 of this chapter to petition the Commissioner of Food and Drugs for reconsideration or a stay of the presiding officer's final decision.
</P>
<P>(7) If FDA grants a request for an informal hearing on an appeal of an order withdrawing an exemption, the hearing must be conducted as a regulatory hearing under a regulation in accordance with part 16 of this chapter, except that § 16.95(b) does not apply to a hearing under this subpart. With respect to a regulatory hearing under this subpart, the administrative record of the hearing specified in §§ 16.80(a)(1), (2), (3), and (5) of this chapter and 112.208(c)(5) constitutes the exclusive record for the presiding officer's final decision. For purposes of judicial review under § 10.45 of this chapter, the record of the administrative proceeding consists of the record of the hearing and the presiding officer's final decision.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 112.209" NODE="21:2.0.1.1.12.17.1.9" TYPE="SECTION">
<HEAD>§ 112.209   Who is the presiding officer for an appeal and for an informal hearing?</HEAD>
<P>The presiding officer for an appeal, and for an informal hearing, must be an Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director.
</P>
<CITA TYPE="N">[85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 112.210" NODE="21:2.0.1.1.12.17.1.10" TYPE="SECTION">
<HEAD>§ 112.210   What is the timeframe for issuing a decision on an appeal?</HEAD>
<P>(a) If the owner, operator, or agent in charge of a farm appeals the order without requesting a hearing, the presiding officer must issue a written report that includes a final decision confirming or revoking the withdrawal by the 10th calendar day after the appeal is filed.
</P>
<P>(b) If the owner, operator, or agent in charge of a farm appeals the order and requests an informal hearing:
</P>
<P>(1) If FDA grants the request for a hearing and the hearing is held, the presiding officer must provide a 2 calendar day opportunity for the hearing participants to review and submit comments on the report of the hearing under § 112.208(c)(4), and must issue a final decision within 10 calendar days after the hearing is held; or
</P>
<P>(2) If FDA denies the request for a hearing, the presiding officer must issue a final decision on the appeal confirming or revoking the withdrawal within 10 calendar days after the date the appeal is filed.


</P>
</DIV8>


<DIV8 N="§ 112.211" NODE="21:2.0.1.1.12.17.1.11" TYPE="SECTION">
<HEAD>§ 112.211   When is an order to withdraw a qualified exemption applicable to a farm revoked?</HEAD>
<P>An order to withdraw a qualified exemption applicable to a farm under § 112.5 is revoked if:
</P>
<P>(a) The owner, operator, or agent in charge of the farm appeals the order and requests an informal hearing, FDA grants the request for an informal hearing, and the presiding officer does not confirm the order within the 10 calendar days after the hearing, or issues a decision revoking the order within that time; or
</P>
<P>(b) The owner, operator, or agent in charge of the farm appeals the order and requests an informal hearing, FDA denies the request for an informal hearing, and FDA does not confirm the order within the 10 calendar days after the appeal is filed, or issues a decision revoking the order within that time; or
</P>
<P>(c) The owner, operator, or agent in charge of the farm appeals the order without requesting an informal hearing, and FDA does not confirm the order within the 10 calendar days after the appeal is filed, or issues a decision revoking the order within that time.
</P>
<P>(d) Confirmation of a withdrawal order by the presiding officer is considered a final Agency action for purposes of 5 U.S.C. 702.


</P>
</DIV8>


<DIV8 N="§ 112.213" NODE="21:2.0.1.1.12.17.1.12" TYPE="SECTION">
<HEAD>§ 112.213   If my qualified exemption is withdrawn, under what circumstances would FDA reinstate my qualified exemption?</HEAD>
<P>(a) If the FDA Division Director in whose division your farm is located (or, in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) determines that the farm has adequately resolved any problems with the conduct and conditions that are material to the safety of the food produced or harvested at such farm, and that continued withdrawal of the exemption is not necessary to protect the public health or prevent or mitigate a foodborne illness outbreak, the FDA Division Director in whose division your farm is located (or, in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) will, on his or her own initiative or at the request of a farm, reinstate the qualified exemption.
</P>
<P>(b) You may ask FDA to reinstate a qualified exemption that has been withdrawn under the procedures of this subpart as follows:
</P>
<P>(1) Submit a request, in writing, to the FDA Division Director in whose division your farm is located (or, in the case of a foreign farm, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition); and
</P>
<P>(2) Present, in writing, data and information to demonstrate that you have adequately resolved any problems with the conduct and conditions that are material to the safety of the food produced and harvested at your farm, such that continued withdrawal of the exemption is not necessary to protect the public health and prevent or mitigate a foodborne illness outbreak.
</P>
<P>(c) If your qualified exemption was withdrawn under § 112.201(a)(1) and FDA later determines, after finishing the active investigation of a foodborne illness outbreak, that the outbreak is not directly linked to your farm, FDA will reinstate your qualified exemption under § 112.5, and FDA will notify you in writing that your exempt status has been reinstated.
</P>
<P>(d) If your qualified exemption was withdrawn under § 112.201(a)(1) and (2) and FDA later determines, after finishing the active investigation of a foodborne illness outbreak, that the outbreak is not directly linked to your farm, FDA will inform you of this finding, and you may ask FDA to reinstate your qualified exemption under § 112.5, in accordance with the requirements of paragraph (b) of this section.
</P>
<CITA TYPE="N">[80 FR 74547, Nov. 27, 2015, as amended at 85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="113" NODE="21:2.0.1.1.13" TYPE="PART">
<HEAD>PART 113—THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 371, 374; 42 U.S.C. 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 16215, Mar. 16, 1979, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.13.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 113.3" NODE="21:2.0.1.1.13.1.1.1" TYPE="SECTION">
<HEAD>§ 113.3   Definitions.</HEAD>
<P>For the purposes of this part, the following definitions apply:
</P>
<P>(a) <I>Aseptic processing and packaging</I> means the filling of a commercially sterilized cooled product into presterilized containers, followed by aseptic hermetical sealing, with a presterilized closure, in an atmosphere free of microorganisms.
</P>
<P>(b) <I>Bleeders</I> means openings used to remove air that enters with steam from retorts and steam chambers and to promote circulation of steam in such retorts and steam chambers. Bleeders may serve as a means of removing condensate.
</P>
<P>(c) <I>Come-up-time</I> means the time which elapses between the introduction of steam into the closed retort and the time when the retort reaches the required processing temperature.
</P>
<P>(d) <I>Commercial processor</I> includes any person engaged in commercial, custom, or institutional (church, school, penal, or other organization) processing of food, including pet food. Persons engaged in the production of foods that are to be used in market or consumer tests are also included.
</P>
<P>(e) <I>Commercial sterility:</I> (1) “Commercial sterility” of thermally processed food means the condition achieved—
</P>
<P>(i) By the application of heat which renders the food free of—
</P>
<P>(<I>a</I>) Microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution; and
</P>
<P>(<I>b</I>) Viable microorganisms (including spores) of public health significance; or
</P>
<P>(ii) By the control of water activity and the application of heat, which renders the food free of microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution.
</P>
<P>(2) “Commercial sterility” of equipment and containers used for aseptic processing and packaging of food means the condition achieved by application of heat, chemical sterilant(s), or other appropriate treatment that renders the equipment and containers free of viable microorganisms having public health significance, as well as microorganisms of nonhealth significance, capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution.
</P>
<P>(f) <I>Critical factor</I> means any property, characteristic, condition, aspect, or other parameter, variation of which may affect the scheduled process and the attainment of commercial sterility.
</P>
<P>(g) <I>Flame sterilizer</I> means an apparatus in which hermetically sealed containers are agitated at atmospheric pressure, by either continuous, discontinuous, or reciprocating movement, with impinging gas flames to achieve sterilization temperatures. A holding period in a heated section may follow the initial heating period.
</P>
<P>(h) <I>Headspace, gross</I> is the vertical distance between the level of the product (generally the liquid surface) in an upright rigid container and the top edge of the container (the top of the double seam of a can or the top edge of a glass jar).
</P>
<P>(i) <I>Headspace, net</I> of a container is the vertical distance between the level of the product (generally the liquid surface) in the upright rigid container and the inside surface of the lid.
</P>
<P>(j) <I>Hermetically sealed container</I> means a container that is designed and intended to be secure against the entry of microorganisms and thereby to maintain the commercial sterility of its contents after processing.
</P>
<P>(k) <I>Incubation</I> means the holding of a sample(s) at a specified temperature for a specified period of time for the purpose of permitting or stimulating the growth of microorganisms.
</P>
<P>(l) <I>Initial temperature</I> means the average temperature of the contents of the coldest container to be processed at the time the thermal processing cycle begins, as determined after thorough stirring or shaking of the filled and sealed container.
</P>
<P>(m) <I>Lot</I> means that amount of a product produced during a period of time indicated by a specific code.
</P>
<P>(n) <I>Low-acid foods</I> means any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (a<E T="52">w</E>) greater than 0.85. Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classed as low-acid foods.
</P>
<P>(o) <I>Minimum thermal process</I> means the application of heat to food, either before or after sealing in a hermetically sealed container, for a period of time and at a temperature scientifically determined to be adequate to ensure destruction of microorganisms of public health significance.
</P>
<P>(p) <I>Operating process</I> means the process selected by the processor that equals or exceeds the minimum requirements set forth in the scheduled process.
</P>
<P>(q) <I>Retort</I> means any closed vessel or other equipment used for the thermal processing of foods.
</P>
<P>(r) <I>Scheduled process</I> means the process selected by the processor as adequate under the conditions of manufacture for a given product to achieve commercial sterility. This process may be in excess of that necessary to ensure destruction of microorganisms of public health significance, and shall be at least equivalent to the process established by a competent processing authority to achieve commercial sterility.
</P>
<P>(s) <I>Shall</I> is used to state mandatory requirements.
</P>
<P>(t) <I>Should</I> is used to state recommended or advisory procedures or to identify recommended equipment.
</P>
<P>(u) <I>Vacuum-packed products</I> means those products that are sealed in a container under the vacuum specified in the scheduled process, the maintenance of which vacuum is critical to the adequacy of the scheduled process.
</P>
<P>(v) <I>Vents</I> means openings through the retort shell, controlled by gate, plug cock, or other adequate valves used for the elimination of air during the venting period.
</P>
<P>(w) <I>Water activity</I> (a<E T="52">w</E>) is a measure of the free moisture in a product and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.


</P>
</DIV8>


<DIV8 N="§ 113.5" NODE="21:2.0.1.1.13.1.1.2" TYPE="SECTION">
<HEAD>§ 113.5   Current good manufacturing practice.</HEAD>
<P>The criteria in §§ 113.10, 113.40, 113.60, 113.81, 113.83, 113.87, 113.89, and 113.100 shall apply in determining whether the facilities, methods, practices, and controls used by the commercial processor in the manufacture, processing, or packing of low-acid foods in hermetically sealed containers are operated or administered in a manner adequate to protect the public health. 


</P>
</DIV8>


<DIV8 N="§ 113.10" NODE="21:2.0.1.1.13.1.1.3" TYPE="SECTION">
<HEAD>§ 113.10   Personnel.</HEAD>
<P>The operators of processing systems, retorts, aseptic processing and packaging systems and product formulating systems (including systems wherein water activity is used in conjunction with thermal processing) and container closure inspectors shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction appropriate to the preservation technology involved and who has been identified by that school as having satisfactorily completed the prescribed course of instruction. This person shall supervise only in those areas for which a school approved by the Commissioner identifies the person as having satisfactorily completed training.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.13.2" TYPE="SUBPART">
<HEAD>Subpart B [Reserved]</HEAD>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.13.3" TYPE="SUBPART">
<HEAD>Subpart C—Equipment</HEAD>


<DIV8 N="§ 113.40" NODE="21:2.0.1.1.13.3.1.1" TYPE="SECTION">
<HEAD>§ 113.40   Equipment and procedures.</HEAD>
<P>(a) <I>Equipment and procedures for pressure processing in steam in still retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. The temperature-indicating device sensor shall be installed either within the retort shell or in external wells attached to the retort. External wells or pipes shall be connected to the retort through at least a 
<FR>3/4</FR>-inch (2 centimeters) diameter opening and equipped with a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder opening so located as to provide a full flow of steam past the length of the temperature-indicating device sensor. The bleeders for external wells shall emit steam continuously during the entire processing period. The temperature-indicating device—not the temperature recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. The temperature-recording device sensor shall be installed either within the retort shell or in a well attached to the shell. Each temperature-recording device sensor well shall have a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder that emits steam continuously during the processing period.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital records may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a recorder-controller.
</P>
<P>(3) <I>Pressure gages.</I> Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(4) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. This may be a recorder-controller when combined with a temperature-recording device. The steam controller may be air-operated and actuated by a temperature sensor positioned near the temperature-indicating device in the retort. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air. A steam controller activated by the steam pressure of the retort is acceptable if it is carefully maintained mechanically so that it operates satisfactorily.
</P>
<P>(5) <I>Steam inlet.</I> The steam inlet to each still retort shall be large enough to provide sufficient steam for proper operation of the retort. Steam may enter either the top portion or the bottom portion of the retort but, in any case, shall enter the portion of the retort opposite the vent; for example, steam inlet in bottom portion and vent in top portion.
</P>
<P>(6) <I>Crate supports.</I> A bottom crate support shall be used in vertical still retorts. Baffle plates shall not be used in the bottom of still retorts.
</P>
<P>(7) <I>Steam spreaders.</I> Steam spreaders are continuations of the steam inlet line inside the retort. Horizontal still retorts shall be equipped with steam spreaders that extend the length of the retort. For steam spreaders along the bottom of the retort, the perforations should be along the top 90° of the pipe, that is, within 45° on either side of the top center. Horizontal still retorts over 30 feet (9.1 meters) long should have two steam inlets connected to the spreader. In vertical still retorts, the steam spreaders, if used, should be perforated along the center line of the pipe facing the interior of the retort or along the sides of the pipe. The number of perforations should be such that the total cross-sectional area of the perforations is equal to 1.5 to 2 times the cross-sectional area of the smallest restriction in the steam inlet line.
</P>
<P>(8) <I>Bleeders.</I> Bleeders, except those for temperature-indicating device wells, shall be 1/8-inch (3 millimeters) or larger and shall be wide open during the entire process, including the come-up time. For horizontal still retorts, bleeders shall be located within approximately 1 foot (30.5 centimeters) of the outermost locations of containers at each end along the top of the retort. Additional bleeders shall be located not more than 8 feet (2.4 meters) apart along the top. Bleeders may be installed at positions other than those specified in this paragraph, as long as there is evidence in the form of heat distribution data that they accomplish adequate removal of air and circulation of steam within the retort. Vertical retorts shall have at least one bleeder opening located in that portion of the retort opposite the steam inlet. In retorts having top steam inlet and bottom venting, a bleeder shall be installed in the bottom of the retort to remove condensate. All bleeders shall be arranged so that the operator can observe that they are functioning properly.
</P>
<P>(9) <I>Stacking equipment and position of containers.</I> Crates, trays, gondolas, <I>etc.,</I> for holding containers shall be made of strap iron, adequately perforated sheet metal, or other suitable material. When perforated sheet metal is used for the bottoms, the perforations should be approximately the equivalent of 1-inch (2.5 centimeters) holes on 2-inch (5.1 centimeters) centers. If dividers are used between the layers of containers, they should be perforated as stated in this paragraph. The positioning of containers in the retort, when specified in the scheduled process, shall be in accordance with that process.
</P>
<P>(10) <I>Air valves.</I> Retorts using air for pressure cooling shall be equipped with a suitable valve to prevent air leakage into the retort during processing.
</P>
<P>(11) <I>Water valves.</I> Retorts using water for cooling shall be equipped with a suitable valve to prevent leakage of water into the retort during processing.
</P>
<P>(12) <I>Vents.</I> Vents shall be installed in such a way that air is removed from the retort before timing of the process is started. Vents shall be controlled by gate, plug cock, or other adequate type valves which shall be fully open to permit rapid discharge of air from the retort during the venting period. Vents shall not be connected directly to a closed drain system. If the overflow is used as a vent, there shall be an atmospheric break in the line before it connects to a closed drain. The vent shall be located in that portion of the retort opposite the steam inlet; for example, steam inlet in bottom portion and vent in top portion. Where a retort manifold connects several vent pipes from a single still retort, it shall be controlled by a gate, plug cock, or other adequate type of valve. The retort manifold shall be of a size that the cross-sectional area of the pipe is larger than the total cross-sectional area of all connecting vents. The discharge shall not be directly connected to a closed drain without an atmospheric break in the line. A manifold header connecting vents or manifolds from several still retorts shall lead to the atmosphere. The manifold header shall not be controlled by a valve and shall be of a size that the cross-sectional area is at least equal to the total cross-sectional area of all connecting retort manifold pipes from all retorts venting simultaneously. Timing of the process shall not begin until the retort has been properly vented and the processing temperature has been reached. Some typical installations and operating procedures reflecting the requirements of this section for venting still retorts without divider plates are given in paragraphs (a)(12)(i)(A) through (a)(12)(i)(D) and (a)(12)(ii)(A) and (a)(12)(ii)(B) of this section.
</P>
<P>(i) <I>Venting horizontal retorts.</I> (A) Venting through multiple 1-inch (2.5 centimeters) vents discharging directly to atmosphere.
</P>
<img src="/graphics/er03mr11.000.gif"/>
<P>(<I>1</I>) <I>Specifications.</I> One 1-inch (2.5 centimeters) vent for every 5 feet (1.5 meters) of retort length equipped with a gate or plug cock valve and discharging to atmosphere; end vents not more than 2.5 feet (76 centimeters) from ends of retort.
</P>
<P>(<I>2</I>) <I>Venting method.</I> Vent valves should be wide open for at least 5 minutes and to at least 225 °F (107 °C), or at least 7 minutes and to at least 220 °F (104.5 °C).
</P>
<P>(B) Venting through multiple 1-inch (2.5 centimeters) vents discharging through a manifold to atmosphere.
</P>
<img src="/graphics/er03mr11.001.gif"/>
<P>(<I>1</I>) <I>Specifications.</I> One 1-inch (2.5 centimeters) vent for every 5 feet (1.5 meters) of retort length; and vents not over 2.5 feet (76 centimeters) from ends of retort. Size of manifold—for retorts less than 15 feet (4.6 meters) in length, 2.5 inches (6.4 centimeters); for retorts 15 feet (4.6 meters) and over in length, 3 inches (7.6 centimeters).
</P>
<P>(<I>2</I>) <I>Venting method.</I> Manifold vent gate or plug cock valve should be wide open for at least 6 minutes and to at least 225 °F (107 °C), or for at least 8 minutes and to at least 220 °F (104.5 °C).
</P>
<P>(C) Venting through water spreaders.
</P>
<img src="/graphics/er03mr11.002.gif"/>
<P>(<I>1</I>) <I>Size of vent and vent valve.</I> For retorts less than 15 feet (4.6 meters) in length, 2 inches (5.1 centimeters); for retorts 15 feet (4.6 meters) and over in length, 2.5 inches (6.4 centimeters).
</P>
<P>(<I>2</I>) <I>Size of water spreader.</I> For retorts less than 15 feet (4.6 meters) in length, 1.5 inches (3.8 centimeters); for retorts 15 feet (4.6 meters) and over in length, 2 inches (5.1 centimeters). The number of holes should be such that their total cross-sectional area is approximately equal to the cross-sectional area of the vent pipe inlet.
</P>
<P>(<I>3</I>) <I>Venting method.</I> Water spreader vent gate or plug cock valve should be wide open for at least 5 minutes and to at least 225 °F (107 °C), or for at least 7 minutes and to at least 220 °F (104.5 °C).
</P>
<P>(D) Venting through a single 2.5-inch (6.4 centimeters) top vent (for retorts not exceeding 15 feet (4.6 meters) in length).
</P>
<img src="/graphics/er03mr11.003.gif"/>
<P>(<I>1</I>) <I>Specifications.</I> A 2.5-inch (6.4 centimeters) vent equipped with a 2.5-inch (6.4 centimeters) gate or plug cock valve and located within 2 feet (61 centimeters) of the center of the retort.
</P>
<P>(<I>2</I>) <I>Venting method.</I> Vent gate or plug cock valve should be wide open for at least 4 minutes and to at least 220 °F (104.5 °C).
</P>
<P>(ii) <I>Venting vertical retorts.</I> (A) Venting through a 1.5-inch (3.8 centimeters) overflow.
</P>
<img src="/graphics/er03mr11.004.gif"/>
<P>(<I>1</I>) <I>Specifications.</I> A 1.5-inch (3.8 centimeters) overflow pipe equipped with a 1.5-inch (3.8 centimeters) gate or plug cock valve and with not more than 6 feet (1.8 meters) of 1.5-inch (3.8 centimeters) pipe beyond the valve before break to the atmosphere or to a manifold header.
</P>
<P>(<I>2</I>) <I>Venting method.</I> Vent gate or plug cock valve should be wide open for at least 4 minutes and to at least 218 °F (103.5 °C), or for at least 5 minutes and to at least 215 °F (102 °C).
</P>
<P>(B) Venting through a single 1-inch (2.5 centimeters) side or top vent.
</P>
<img src="/graphics/er03mr11.005.gif"/>
<P>(<I>1</I>) <I>Specifications.</I> A 1-inch (2.5 centimeters) vent in lid or top side, equipped with a 1-inch (2.5 centimeters) gate or plug cock valve and discharging directly into the atmosphere or to a manifold header.
</P>
<P>(<I>2</I>) <I>Venting method.</I> Vent gate or plug cock valve should be wide open for at least 5 minutes and to at least 230 °F (110 °C), or for at least 7 minutes and to at least 220 °F (104.5 °C).
</P>
<P>(iii) <I>Other procedures.</I> Other installations and operating procedures that deviate from the requirements in paragraph (a)(12) of this section may be used if there is evidence in the form of heat distribution data, which shall be kept on file, that they accomplish adequate venting of air.
</P>
<P>(13) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process.
</P>
<P>(i) When maximum fill-in or drained weight is specified in the scheduled process, it shall be measured and recorded at intervals of sufficient frequency to ensure that the weight of the product does not exceed the maximum for the given container size specified in the scheduled process.
</P>
<P>(ii) Closing machine vacuum in vacuum-packed products shall be observed and recorded at intervals of sufficient frequency to ensure that the vacuum is as specified in the scheduled process.
</P>
<P>(iii) Such measurements and recordings should be made at intervals not to exceed 15 minutes.
</P>
<P>(iv) When the product style results in stratification or layering of the primary product in the containers, the positioning of containers in the retort shall be according to the scheduled process.
</P>
<P>(b) <I>Equipment and procedures for pressure processing in water in still retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. In both horizontal and vertical retorts, the temperature-indicating device sensor shall be inserted directly into the retort shell or in a separate well or sleeve attached to the retort. The temperature-indicating device sensor shall be located so that it is beneath the surface of the water throughout the process and where there is adequate circulation to ensure accurate temperature measurement. On horizontal retorts, the temperature-indicating device sensor should be located in the side at the center of the retort. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital records may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a combination recorder-controller. For a vertical retort equipped with a combination recorder-controller, the temperature recorder-controller sensor shall be located at the bottom of the retort below the lowest crate rest in such a position that the steam does not strike it directly. For a horizontal retort equipped with a combination recorder-controller, the temperature recorder-controller sensor shall be located between the water surface and the horizontal plane passing through the center of the retort so that there is no opportunity for direct steam impingement on the sensor. For all still retort systems that pressure process in water and are equipped with combination recorder-controllers, the temperature recorder-controller sensors shall be located where the recorded temperature is an accurate measurement of the scheduled process temperature and is not affected by the heating media.
</P>
<P>(3) <I>Pressure gages.</I> (i) Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(ii) Each retort should have an adjustable pressure relief or control valve of a capacity sufficient to prevent an undesired increase in retort pressure when the water valve is wide open and should be installed in the overflow line.
</P>
<P>(4) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. The steam controller may be combined with a temperature-recording device and, thus, may be a combination recorder-controller. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(5) <I>Steam introduction.</I> Steam shall be distributed in the bottom of the retort in a manner adequate to provide uniform heat distribution throughout the retort. In vertical retorts, uniform steam distribution can be achieved by any of several methods. In horizontal retorts, the steam distributor shall run the length of the bottom of the retort with perforations distributed uniformly along the upper part of the pipe.
</P>
<P>(6) <I>Crate supports.</I> A bottom crate support shall be used in vertical still retorts. Baffle plates shall not be used in the bottom of the retort. Centering guides should be installed so as to ensure that there is about a 1.5-inch (3.8 centimeters) clearance between the side wall of the crate and the retort wall.
</P>
<P>(7) <I>Stacking equipment and position of containers.</I> Crates, trays, gondolas, <I>etc.,</I> for holding containers shall be made of strap iron, adequately perforated sheet metal, or other suitable material. When perforated sheet metal is used for the bottoms, the perforations should be approximately the equivalent of 1-inch (2.5 centimeters) holes on 2-inch (5.1 centimeters) centers. If divider plates are used between the layers of containers, they should be perforated as stated in this paragraph. The positioning of containers in the retort, when specified in the scheduled process, shall be in accordance with that process. Dividers, racks, trays, or other means of positioning of flexible containers shall be designed and employed to ensure even circulation of heating medium around all containers in the retort.
</P>
<P>(8) <I>Drain valve.</I> A nonclogging, water-tight valve shall be used. A screen shall be installed or other suitable means shall be used on all drain openings to prevent clogging.
</P>
<P>(9) <I>Air supply and controls.</I> In both horizontal and vertical still retorts for pressure processing in water, a means shall be provided for introducing compressed air at the proper pressure and rate. The proper pressure shall be controlled by an automatic pressure control unit. A check valve shall be provided in the air supply line to prevent water from entering the system. Air or water circulation shall be maintained continuously during the come-up time and during processing and cooling periods. The adequacy of the air or water circulation for uniform heat distribution within the retort shall be established in accordance with procedures recognized by a competent processing authority and records shall be kept on file. If air is used to promote circulation, it shall be introduced into the steam line at a point between the retort and the steam control valve at the bottom of the retort.
</P>
<P>(10) <I>Water level indicator.</I> There shall be a means of determining the water level in the retort during operation, e.g., by using a sensor, gage, water glass, or petcock(s). Water shall cover the top layer of containers during the entire come-up time and processing periods and should cover the top layer of containers during the cooling periods. The operator shall check and record the water level at intervals sufficient to ensure its adequacy.
</P>
<P>(11) <I>Water circulation.</I> When a water circulating system is used for heat distribution, it shall be installed in such a manner that water will be drawn from the bottom of the retort through a suction manifold and discharged through a spreader which extends the length of the top of the retort. The holes in the water spreader shall be uniformly distributed and should have an aggregate area not greater than the cross-sectional area of the outlet line from the pump. The suction outlets shall be protected with nonclogging screens or other suitable means shall be used to keep debris from entering the circulating system. The pump shall be designed to provide proper flow on startup and during operation, such as with a bleeder or other suitable means to remove air during startup and with an appropriate device or design to prevent pump cavitation during operation. The pump shall be equipped with a signaling device to warn the operator when it is not running. Alternative methods for circulation of water in the retort may be used when established by a competent authority as adequate for even heat distribution.
</P>
<P>(12) <I>Cooling water supply.</I> In vertical retorts, the cooling water should be introduced at the top of the retort between the water and container levels. In horizontal retorts the cooling water should be introduced into the suction side of the pump. A check valve should be included in the cooling water line.
</P>
<P>(13) <I>Retort headspace.</I> The headspace necessary to control the air pressure should be maintained between the water level and the top of the retort shell.
</P>
<P>(14) <I>Vertical and horizontal still retorts.</I> Vertical and horizontal still retorts should follow the arrangements in the diagrams in this paragraph. Other installation and operating procedures that deviate from these arrangements may be used, as long as there is evidence in the form of heat distribution data or other suitable information, which shall be kept on file, which demonstrates that the heat distribution is adequate.
</P>
<img src="/graphics/er03mr11.006.gif"/>
<HD1>Legend for Vertical and Horizontal Still Retorts
</HD1>
<EXTRACT>
<FP-1>A—Water line.
</FP-1>
<FP-1>B—Steam line.
</FP-1>
<FP-1>C—Temperature control.
</FP-1>
<FP-1>D—Overflow line.
</FP-1>
<FP-1>E<E T="52">1</E>—Drain line.
</FP-1>
<FP-1>E<E T="52">2</E>—Screens.
</FP-1>
<FP-1>F—Check valves.
</FP-1>
<FP-1>G—Line from hot water storage.
</FP-1>
<FP-1>H—Suction line and manifold.
</FP-1>
<FP-1>I—Circulating pump.
</FP-1>
<FP-1>J—Petcocks.
</FP-1>
<FP-1>K—Recirculating line.
</FP-1>
<FP-1>L—Steam distributor.
</FP-1>
<FP-1>M—Temperature-controller sensor.
</FP-1>
<FP-1>N—Temperature-indicating device sensor.
</FP-1>
<FP-1>O—Water spreader.
</FP-1>
<FP-1>P—Safety valve.
</FP-1>
<FP-1>Q—Vent valve for steam processing.
</FP-1>
<FP-1>R—Pressure gage.
</FP-1>
<FP-1>S—Inlet air control.
</FP-1>
<FP-1>T—Pressure control.
</FP-1>
<FP-1>U—Air line.
</FP-1>
<FP-1>V—To pressure control instrument.
</FP-1>
<FP-1>W—To temperature control instrument.
</FP-1>
<FP-1>X—Wing nuts.
</FP-1>
<FP-1>Y<E T="52">1</E>—Crate support.
</FP-1>
<FP-1>Y<E T="52">2</E>—Crate guides.
</FP-1>
<FP-1>Z—Constant flow orifice valve.
</FP-1>
<FP-1>Z<E T="52">1</E>—Constant flow orifice valve used during come-up.
</FP-1>
<FP-1>Z<E T="52">2</E>—Constant flow orifice valve used during cook.</FP-1></EXTRACT>
<P>(15) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process.
</P>
<P>(i) When maximum fill-in or drained weight is specified in the scheduled process, it shall be measured and recorded at intervals of sufficient frequency to ensure that the weight of the product does not exceed the maximum for the given container size specified in the scheduled process.
</P>
<P>(ii) Closing machine vacuum in vacuum-packed products shall be observed and recorded at intervals of sufficient frequency to ensure that the vacuum is as specified in the scheduled process.
</P>
<P>(iii) Such measurements and recordings should be made at intervals not to exceed 15 minutes.
</P>
<P>(iv) When the product style results in stratification or layering of the primary product in the containers, the positioning of containers in the retort shall be according to the scheduled process.
</P>
<P>(c) <I>Equipment and procedures for pressure processing in steam in continuous agitating retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. The temperature-indicating device sensor shall be installed either within the retort shell or in external wells attached to the retort. External wells or pipes shall be connected to the retort through at least a 
<FR>3/4</FR>-inch (2 centimeters) diameter opening and equipped with a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder opening so located as to provide a full flow of steam past the length of the temperature-indicating device sensor. The bleeders for external wells shall emit steam continuously during the entire processing period. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. The temperature-recording device sensor shall be installed either within the retort shell or in a well attached to the shell. Each temperature-recording device sensor well shall have a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder that emits steam continuously during the processing period.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital records may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a recorder-controller.
</P>
<P>(3) <I>Pressure gages.</I> Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(4) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. This may be a recorder-controller when combined with a temperature-recording device. A steam controller activated by the steam pressure of the retort is acceptable if it is carefully maintained mechanically so that it operates satisfactorily. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(5) <I>Bleeders.</I> Bleeders, except those for temperature-indicating device wells, shall be 
<FR>1/8</FR>-inch (3 millimeters) or larger and shall be wide open during the entire process, including the come-up time. Bleeders shall be located within approximately 1 foot (30.5 centimeters) of the outermost location of containers at each end along the top of the retort. Additional bleeders shall be located not more than 8 feet (2.4 meters) apart along the top of the retort. All bleeders shall be arranged so that the operator can observe that they are functioning properly. The condensate bleeder shall be checked with sufficient frequency to ensure adequate removal of condensate or shall be equipped with an automatic alarm system(s) that would serve as a continuous monitor of condensate-bleeder functioning. Visual checks should be done at intervals of not more than 15 minutes. A record of such checks should be kept to show that the bleeder is functioning properly.
</P>
<P>(6) <I>Venting and condensate removal.</I> Vents shall be located in that portion of the retort opposite the steam inlet. Air shall be removed before processing is started. Heat distribution data or documentary proof from the manufacturer or from a competent processing authority, demonstrating that adequate venting is achieved, shall be kept on file. At the time steam is turned on, the drain should be opened for a time sufficient to remove steam condensate from the retort, and provision shall be made for continuing drainage of condensate during the retort operation. The condensate bleeder in the bottom of the shell serves as an indicator of continuous condensate removal.
</P>
<P>(7) <I>Retort speed timing.</I> The rotational speed of the retort shall be specified in the scheduled process. The speed shall be adjusted and recorded when the retort is started, at any time a speed change is made, and at intervals of sufficient frequency to ensure that the retort speed is maintained as specified in the scheduled process. These adjustments and recordings should be made every 4 hours or less. Alternatively, a recording tachometer may be used to provide a continuous record of the speed. A means of preventing unauthorized speed changes on retorts shall be provided. A lock or a notice from management posted at or near the speed adjustment device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(8) <I>Emergency stops.</I> If a retort jams or breaks down during processing operations, necessitating cooling the retort for repairs, the retort shall be operated in such a way that ensures that the product is commercially sterile, or the retort is to be cooled promptly and all containers either reprocessed, repacked and reprocessed, or discarded. When operated as a still retort, all containers shall be given a full still retort process before the retort is cooled. If, in such an emergency, a scheduled still process or another process established to ensure commercial sterility is to be used, it shall be made readily available to the retort operator.
</P>
<P>(i) Any containers in the retort intake valve or in transfer valves between cooker shells of a continuous retort at the time of breakdown shall either be reprocessed, repacked and reprocessed, or discarded.
</P>
<P>(ii) Both the time at which the reel stopped and the time the retort was used for a still retort process, if so used, shall be indicated on the temperature-recording device record and entered on the other production records required in this chapter. If the alternative procedure of prompt cooling is followed, the subsequent handling methods used for the containers in the retort at the time of stopping and cooling shall be entered on the production records.
</P>
<P>(9) <I>Temperature drop.</I> If the temperature of the continuous retort drops below the temperature specified in the scheduled process while containers are in the retort, the retort reel shall be stopped promptly. An automatic device should be used to stop the reel when the temperature drops below the specified process temperature. Before the reel is restarted, all containers in the retort shall be given a complete scheduled still retort process if the temperature drop was 10 °F (5 °C) or more below the specified temperature, or alternatively, container entry to the retort shall be stopped and the reel restarted to empty the retort. The discharged containers shall be either reprocessed, repacked and reprocessed, or discarded. Both the time at which the reel stopped and the time the retort was used for a still retort process, if so used, shall be indicated on the temperature-recording device record and entered on the other production records required in this chapter. If the alternative procedure of emptying the retort is followed, the subsequent handling methods used for the containers in the retort at the time of the temperature drop shall be entered on the production records. If the temperature drop was less than 10 °F (5 °C), a scheduled authorized emergency still process approved by a qualified person(s) having expert knowledge of thermal processing requirements may be used before restarting the retort reel. Alternatively, container entry to the retort shall be stopped and an authorized emergency agitating process may be used before container entry to the retort is restarted. When emergency procedures are used, no containers may enter the retort and the process and procedures used shall be noted on the production records.
</P>
<P>(10) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process. The minimum headspace of containers, if specified in the scheduled process, shall be measured and recorded at intervals of sufficient frequency to ensure that the headspace is as specified in the scheduled process. The headspace of solder-tipped, lapseam (vent hole) cans may be measured by net weight determinations. The headspace of double seamed cans may also be measured by net weight determinations for homogenous liquids, taking into account the specific can end profile and other factors which affect the headspace, if proof of the accuracy of such measurements is maintained and the procedure and resultant headspace is in accordance with the scheduled process. When the product consistency is specified in the scheduled process, the consistency of the product shall be determined by objective measurements on the product taken from the filler before processing and recorded at intervals of sufficient frequency to ensure that the consistency is as specified in the scheduled process. Minimum closing machine vacuum in vacuum-packed products, maximum fill-in or drained weight, minimum net weight, and percent solids shall be as specified in the scheduled process for all products when deviations from such specifications may affect the scheduled process. All measurements and recordings of critical factors should be made at intervals not to exceed 15 minutes.
</P>
<P>(d) <I>Equipment and procedures for pressure processing in steam in discontinuous agitating retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. The temperature-indicating device sensor shall be installed either within the retort shell or in external wells attached to the retort. External wells or pipes shall be connected to the retort through at least a 
<FR>3/4</FR>-inch (2 centimeters) diameter opening and equipped with a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder opening so located as to provide a full flow of steam past the length of the temperature-indicating device sensor. The bleeders for external wells shall emit steam continuously during the entire processing period. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. The temperature-recording device sensor shall be installed either within the retort shell or in a well attached to the shell. Each temperature-recording device sensor well shall have a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder that emits steam continuously during the processing period.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital records may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a recorder-controller.
</P>
<P>(3) <I>Pressure gages.</I> Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(4) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. This may be a recorder-controller when combined with a temperature-recording device. A steam controller activated by the steam pressure of the retort is acceptable if it is mechanically maintained so that it operates satisfactorily. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(5) <I>Bleeders.</I> Bleeders, except those for temperature-indicating device wells, shall be 
<FR>1/8</FR>-inch (3 millimeters) or larger and shall be wide open during the entire process, including the come-up time. Bleeders shall be located within approximately 1 foot (30.5 centimeters) of the outermost location of containers, at each end along the top of the retort; additional bleeders shall be located not more than 8 feet (2.4 meters) apart along the top. Bleeders may be installed at positions other than those specified in this paragraph, as long as there is evidence in the form of heat distribution data that they accomplish adequate removal of air and circulation of heat within the retort. In retorts having top steam inlet and bottom venting, a bleeder shall be installed in the bottom of the retort to remove condensate. All bleeders shall be arranged in a way that enables the operator to observe that they are functioning properly.
</P>
<P>(6) <I>Venting and condensate removal.</I> The air in each retort shall be removed before processing is started. Heat distribution data or documentary proof from the manufacturer or from a competent processing authority, demonstrating that adequate venting is achieved, shall be kept on file. At the time steam is turned on, the drain should be opened for a time sufficient to remove steam condensate from the retort and provision should be made for continuing drainage of condensate during the retort operation.
</P>
<P>(7) <I>Retort speed timing.</I> The rotational speed of the retort shall be specified in the scheduled process. The speed shall be adjusted, as necessary, to ensure that the speed is as specified in the scheduled process. The rotational speed as well as the process time shall be recorded for each retort load processed. Alternatively, a recording tachometer may be used to provide a continuous record of the speed. A means of preventing unauthorized speed changes on retorts shall be provided. A lock or a notice from management posted at or near the speed-adjustment device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(8) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process. The minimum headspace of containers in each retort load to be processed, if specified in the scheduled process, shall be measured and recorded at intervals of sufficient frequency to ensure that the headspace is as specified in the scheduled process. The headspace of solder-tipped, lap seam (vent hole) cans may be measured by net weight determinations. When the product consistency is specified in the scheduled process, the consistency of the product shall be determined by objective measurements on the product taken from the filler before processing and recorded at intervals of sufficient frequency to ensure that the consistency is as specified in the scheduled process. Minimum closing machine vacuum in vacuum-packed products, maximum fill-in or drained weight, minimum net weight, and percent solids shall be as specified in the scheduled process for all products for which deviations from such specifications may affect the scheduled process. All measurements and recordings of critical factors should be made at intervals not to exceed 15 minutes.
</P>
<P>(e) <I>Equipment and procedures for pressure processing in water in discontinuous agitating retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. In both horizontal and vertical retorts, the temperature-indicating device sensor shall be inserted directly into the retort shell or in a separate well or sleeve attached to the retort. The temperature-indicating device sensor shall be located so that it is beneath the surface of the water throughout the process and where there is adequate circulation to ensure accurate temperature measurement. On horizontal retorts, the temperature-indicating device sensor should be located in the side at the center of the retort. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. The temperature-recording device sensor shall be installed either within the retort shell or in a well attached to the shell.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital records may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a recorder-controller. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(3) <I>Pressure gages.</I> Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(4) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. This may be a recorder-controller when combined with a temperature-recording device. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(5) <I>Retort speed timing.</I> The rotational speed of the retort shall be specified in the scheduled process. The speed shall be adjusted, as necessary, to ensure that the speed is as specified in the scheduled process. The rotational speed as well as the process time shall be recorded for each retort load processed. Alternatively, a recording tachometer may be used to provide a continuous record of the speed. A means of preventing unauthorized speed changes shall be provided. A lock or a notice from management posted at or near the speed adjustment device that provides a warning that only authorized persons are permitted to make adjustment is a satisfactory means of preventing unauthorized changes.
</P>
<P>(6) <I>Air supply and controls.</I> When air is used to provide overpressure:
</P>
<P>(i) A means shall be provided for introducing compressed air at the proper pressure and rate. The proper pressure shall be controlled by an automatic pressure control unit. A check valve shall be provided in the air supply line to prevent water from entering the system.
</P>
<P>(ii) A water level indicator, e.g., sensor, gage, water glass, or petcock(s), shall be used for determining the water level in the retort during operation. Water shall cover the top layer of containers during the entire come-up time and processing periods and should also cover the top layer of containers during the cooling periods. The operator shall check and record the water level at intervals sufficient to ensure its adequacy.
</P>
<P>(7) <I>Water circulation.</I> When a water circulating system is used for heat distribution, it shall be installed in such a manner that water will be drawn from the bottom of the retort through a suction manifold and discharged through a spreader which extends the length of the top of the retort. The holes in the water spreader shall be uniformly distributed and should have an aggregate area not greater than the cross-sectional area of the outlet line from the pump. The suction outlets shall be protected with nonclogging screens or other suitable means shall be used to keep debris from entering the circulating system. The pump shall be designed to provide proper flow on startup and during operation, such as with a bleeder or other suitable means to remove air during startup and with an appropriate device or design to prevent pump cavitation during operation. The pump shall be equipped with a signaling device to warn the operator when it is not running. Alternative methods for circulation of water in the retort may be used when established by a competent authority as adequate for even heat distribution.
</P>
<P>(8) <I>Drain valve.</I> A nonclogging, water-tight valve shall be used. A screen shall be installed or other suitable means shall be used on all drain openings to prevent clogging.
</P>
<P>(9) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process. The minimum headspace of containers, if specified in the scheduled process, shall be measured and recorded at intervals of sufficient frequency to ensure that the headspace is as specified in the scheduled process. The headspace of solder-tipped, lap seam (vent hole) cans may be measured by net weight determinations. When the product consistency is specified in the scheduled process, the consistency of the product shall be determined by objective measurements on the product taken from the filler before processing and recorded at intervals of sufficient frequency to ensure that the consistency is as specified in the scheduled process. Minimum closing machine vacuum in vacuum-packed products, maximum fill-in or drained weight, minimum net weight, and percent solids shall be as specified in the scheduled process for all products when deviations from such specifications may affect the scheduled process. All measurements and recordings of critical factors should be made at intervals not to exceed 15 minutes.
</P>
<P>(f) <I>Equipment and procedures for pressure processing in steam in hydrostatic retorts</I>—(1) <I>Temperature-indicating device.</I> Each retort shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(i) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(ii) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(iii) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(iv) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(v) Each temperature-indicating device shall be installed where it can be accurately and easily read. The temperature-indicating device sensor shall be located in the steam dome near the steam-water interface. When the scheduled process specifies maintenance of particular temperatures in the hydrostatic water legs, a temperature-indicating device sensor shall be located in each hydrostatic water leg in a position near the bottom temperature-recording device sensor. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(2) <I>Temperature-recording device.</I> Each retort shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. The temperature-recording device sensor shall be installed either within the steam dome or in a well attached to the dome. Each temperature-recording device sensor well shall have a 
<FR>1/16</FR>-inch (1.5 millimeters) or larger bleeder that emits steam continuously during the processing period. Additional temperature-recording device sensors shall be installed in the hydrostatic water legs in situations where the scheduled process specifies maintenance of particular temperatures in the hydrostatic water legs.
</P>
<P>(i) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the process temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(ii) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital recordings may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(iii) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(iv) <I>Temperature controller.</I> The temperature-recording device may be combined with the steam controller and may be a recorder-controller.
</P>
<P>(3) <I>Pressure gages.</I> Each retort should be equipped with a pressure gage that is accurate to 2 pounds per square inch (13.8 kilopascals) or less.
</P>
<P>(4) <I>Recording of temperatures.</I> Temperatures indicated by the temperature-indicating device or devices shall be entered on a suitable form during processing operations. Temperatures shall be recorded by an accurate temperature-recording device or devices at the following points:
</P>
<P>(i) In the steam chamber between the steam-water interface and the lowest container position.
</P>
<P>(ii) Near the top and the bottom of each hydrostatic water leg if the scheduled process specifies maintenance of particular temperatures in the legs.
</P>
<P>(5) <I>Steam controller.</I> Each retort shall be equipped with an automatic steam controller to maintain the retort temperature. This may be a recorder-controller when combined with a temperature-recording device. A steam controller activated by the steam pressure of the retort is acceptable if it is carefully mechanically maintained so that it operates satisfactorily. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(6) <I>Venting.</I> Before the start of processing operations, the retort steam chamber or chambers shall be vented to ensure removal of air.
</P>
<P>(7) <I>Bleeders.</I> Bleeder openings 
<FR>1/4</FR>-inch (6 millimeters) or larger shall be located at the top of the steam chamber or chambers opposite the point of steam entry. Bleeders shall be wide open and shall emit steam continuously during the entire process, including the come-up time. All bleeders shall be arranged in such a way that the operator can observe that they are functioning properly.
</P>
<P>(8) <I>Retort speed.</I> The speed of the container-conveyor chain shall be specified in the scheduled process and shall be determined and recorded at the start of processing and at intervals of sufficient frequency to ensure that the retort speed is maintained as specified. The speed should be determined and recorded every 4 hours. An automatic device should be used to stop the chain when the temperature drops below that specified in the scheduled process. A means of preventing unauthorized speed changes shall be provided. A lock or a notice from management posted at or near the speed-adjusting device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(9) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process.
</P>
<P>(i) When maximum fill-in or drained weight is specified in the scheduled process, it shall be measured and recorded at intervals of sufficient frequency to ensure that the weight of the product does not exceed the maximum for the given container size specified in the scheduled process.
</P>
<P>(ii) Closing machine vacuum in vacuum-packed products shall be observed and recorded at intervals of sufficient frequency to ensure that the vacuum is as specified in the scheduled process.
</P>
<P>(iii) Such measurements and recordings should be made at intervals not to exceed 15 minutes.
</P>
<P>(g) <I>Aseptic processing and packaging systems</I>—(1) <I>Product sterilizer</I>—(i) <I>Equipment</I>—(A) <I>Temperature-indicating device.</I> Each product sterilizer shall be equipped with at least one temperature-indicating device that accurately indicates the temperature during processing. Each temperature-indicating device shall have a sensor and a display. Each temperature-indicating device and each reference device that is maintained by the processor shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device by appropriate standard procedures, upon installation and at least once a year thereafter, or more frequently if necessary, to ensure accuracy during processing. Each temperature-indicating device and each reference device that is maintained by the processor shall have a tag, seal, or other means of identity.
</P>
<P>(<I>1</I>) The design of the temperature-indicating device shall ensure that the accuracy of the device is not affected by electromagnetic interference and environmental conditions.
</P>
<P>(<I>2</I>) Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(<I>3</I>) A temperature-indicating device that is defective or cannot be adjusted to the accurate calibrated reference device shall be repaired before further use or replaced.
</P>
<P>(<I>4</I>) A temperature-indicating device shall be accurate to 1 °F (0.5 °C). The temperature range of a mercury-in-glass thermometer shall not exceed 17 °F per inch (4 °C per centimeter) of graduated scale. A mercury-in-glass thermometer that has a divided mercury column shall be considered defective.
</P>
<P>(<I>5</I>) Each temperature-indicating device shall be installed where it can be accurately and easily read. The temperature-indicating device—not the temperature-recording device—shall be the reference instrument for indicating the processing temperature.
</P>
<P>(B) <I>Temperature-recording device.</I> Each product sterilizer shall have an accurate temperature-recording device. Each temperature-recording device shall have a sensor and a mechanism for recording temperatures to a permanent record, such as a temperature-recording chart. A temperature-recording device sensor shall be installed in the product at the holding-tube outlet between the holding tube and the inlet to the cooler. Additional temperature-recording device sensors shall be located at each point where temperature is specified as a critical factor in the scheduled process.
</P>
<P>(<I>1</I>) <I>Analog or graphical recordings.</I> Temperature-recording devices that create analog or graphical recordings may be used. Temperature-recording devices that record to charts shall be used only with the appropriate chart. Each chart shall have a working scale of not more than 55 °F per inch (12 °C per centimeter) within a range of 20 °F (10 °C) of the desired product sterilization temperature. Chart graduations shall not exceed 2 °F (1 °C) within a range of 10 °F (5 °C) of the process temperature. Temperature-recording devices that create multipoint plottings of temperature readings shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(<I>2</I>) <I>Digital recordings.</I> Temperature-recording devices, such as data loggers, that record numbers or create other digital recordings may be used. Such a device shall record the temperature at intervals that will assure that the parameters of the process time and process temperature have been met.
</P>
<P>(<I>3</I>) <I>Adjustments.</I> The temperature-recording device shall be adjusted with sufficient frequency to ensure agreement as nearly as possible with, but to be in no event higher than, the temperature-indicating device during processing. A means of preventing unauthorized changes in adjustment shall be provided. A lock or a notice from management posted at or near the temperature-recording device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(C) <I>Temperature controller.</I> An accurate temperature controller shall be installed and capable of ensuring that the desired product sterilization temperature is maintained. Air-operated temperature controllers should have adequate filter systems to ensure a supply of clean, dry air.
</P>
<P>(D) <I>Product-to-product regenerators.</I> When a product-to-product regenerator is used to heat the cold unsterilized product entering the sterilizer by means of a heat exchange system, it shall be designed, operated, and controlled so that the pressure of the sterilized product in the regenerator is greater than the pressure of any unsterilized product in the regenerator to ensure that any leakage in the regenerator is from the sterilized product into the unsterilized product.
</P>
<P>(E) <I>Differential pressure recorder-controller.</I> When a product-to-product regenerator is used, it shall be equipped with an accurate differential pressure recorder-controller. The differential pressure recorder-controller shall be accurate to within 2 pounds per square inch (13.8 kilopascals). One pressure sensor shall be installed at the sterilized product regenerator outlet and the other pressure sensor shall be installed at the unsterilized product regenerator inlet. The sensor and recorder of the differential pressure recorder-controller shall be tested for accuracy against an accurate reference device upon installation and at least once every 3 months of operation thereafter, or more frequently if necessary, to ensure its accuracy.
</P>
<P>(<I>1</I>) <I>Analog or graphical recordings.</I> Differential pressure recorder-controllers that create analog or graphical recordings may be used. Differential pressure recorder-controllers that record to charts shall be used only with the appropriate chart. The scale divisions of the chart shall not exceed 2 pounds per square inch (13.8 kilopascals) on a working scale of not more than 20 pounds per square inch per inch of scale (55 kilopascals per centimeter).
</P>
<P>(<I>2</I>) <I>Digital recordings.</I> Differential pressure recorder-controllers, such as data loggers, that record numbers or create other digital recordings may be used. Such differential pressure recorder-controllers shall record the differential pressure at intervals that will assure that the minimum differential pressure is maintained.
</P>
<P>(F) <I>Flow control.</I> A flow control device shall be located upstream from the holding tube and shall be operated to maintain the required rate of product flow. A means of preventing unauthorized flow adjustments shall be provided. A lock or a notice from management posted at or near the flow controlling device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(G) <I>Product holding tube.</I> The product-sterilizing holding tube shall be designed to give continuous holding of every particle of food for at least the minimum holding time specified in the scheduled process. The holding tube shall be designed so that no portion of the tube between the product inlet and the product outlet can be heated, and it must be sloped upward at least 
<FR>1/4</FR>-inch per foot (2.1 centimeters per meter).
</P>
<P>(H) <I>Flow-diversion systems.</I> If a processor elects to install a flow-diversion system, it should be installed in the product piping located between the product cooler and the product filler or aseptic surge tank and should be designed to divert flow away from the filler or aseptic surge tank automatically. Controls and/or warning systems should be designed and installed with necessary sensors and actuators to operate whenever the sterilizing temperature in the holding tube or pressure differential in the product regenerator drops below specified limits. Flow-diversion systems should be designed and operated in accordance with recommendations of an aseptic processing and packaging authority.
</P>
<P>(I) <I>Equipment downstream from the holding tube.</I> Product coolers, aseptic surge tanks, or any other equipment downstream from the holding tube, with rotating or reciprocating shafts, valve stems, instrument connections, or other such points, are subject to potential entry of microorganisms into the product. Such locations in the system should be equipped with steam seals or other effective barriers at the potential access points. Appropriate means should be provided to permit the operator to monitor the performance of the seals or barriers during operations.
</P>
<P>(ii) <I>Operation</I>—(A) <I>Startup.</I> Before the start of aseptic processing operations the product sterilizer and all product-contact surfaces downstream shall be brought to a condition of commercial sterility.
</P>
<P>(B) <I>Temperature drop in product-sterilizing holding tube.</I> When product temperature in the holding tube drops below the temperature specified in the scheduled process, product flow should be diverted away from the filler or aseptic surge tank by means of a flow-diversion system. If for any reason product subjected to a temperature drop below the scheduled process is filled into containers, the product shall be segregated from product that received the scheduled process. The processing deviation shall be handled in accordance with § 113.89. The product holding tube and any further system portions affected shall be returned to a condition of commercial sterility before product flow is resumed to the filler or to the aseptic surge tank.
</P>
<P>(C) <I>Loss of proper pressures in the regenerator.</I> When a regenerator is used, the product may lose sterility whenever the pressure of sterilized product in the regenerator is less than 1 pound per square inch (6.9 kilopascals) greater than the pressure of unsterilized product in the regenerator. In this case, product flow should be diverted away from the filler or aseptic surge tank by means of the flow-diversion system. If for any reason the product is filled into containers, the product shall be segregated from product that received the scheduled process. The processing deviation shall be handled in accordance with § 113.89. Product flow to the filler or to the aseptic surge tank shall not be resumed until the cause of the improper pressure relationships in the regenerator has been corrected and the affected system(s) has been returned to a condition of commercial sterility.
</P>
<P>(D) <I>Loss of sterile air pressure or other protection level in the aseptic surge tank.</I> When an aseptic surge tank is used, conditions of commercial sterility may be lost when the sterile air overpressure or other means of protection drops below the scheduled process value. Product flow to and/or from the aseptic surge tank shall not be resumed until the potentially contaminated product in the tank is removed, and the aseptic surge tank has been returned to a condition of commercial sterility.
</P>
<P>(E) <I>Records.</I> Readings at the following points shall be observed and recorded at the start of aseptic packaging operations and at intervals of sufficient frequency to ensure that these values are as specified in the scheduled process: Temperature-indicating device in holding tube outlet; temperature-recording device in holding tube outlet; differential pressure recorder-controller, if a product-to-product regenerator is used; product flow rate as established by the flow control device or as determined by filling and closing rates and, if an aseptic surge tank is used, sterile air pressure or other protection means; and proper performance of steam seals or other similar devices. The measurements and recordings should be made at intervals not to exceed 1 hour.
</P>
<P>(2) <I>Container sterilizing, filling, and closing operation</I>—(i) <I>Equipment</I>—(A) <I>Recording device.</I> The container and closure sterilization system and product filling and closing system shall be instrumented to demonstrate that the required sterilization is being accomplished continuously. Recording devices shall be used to record, when applicable, the sterilization media flow rates, temperature, concentration, or other factors. When a batch system is used for container sterilization, the sterilization conditions shall be recorded.
</P>
<P>(B) <I>Timing method(s).</I> A method(s) shall be used either to give the retention time of containers, and closures if applicable, in the sterilizing environment specified in the scheduled process, or to control the sterilization cycle at the rate specified in the scheduled process. A means of preventing unauthorized speed changes must be provided. A lock or a notice from management posted at or near the speed adjusting device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes.
</P>
<P>(ii) <I>Operation</I>—(A) <I>Startup.</I> Before the start of packaging operations, both the container and closure sterilizing system and the product filling and closing system shall be brought to a condition of commercial sterility.
</P>
<P>(B) <I>Loss of sterility.</I> A system shall be provided to stop packaging operations, or alternatively to ensure segregation of any product packaged when the packaging conditions fall below scheduled processes. Compliance with this requirement may be accomplished by diverting product away from the filler, by preventing containers from entering the filler, or by other suitable means. In the event product is packaged under conditions below those specified in the scheduled process, all such product shall be segregated from product that received the scheduled process. The processing deviation shall be handled in accordance with § 113.89. In the event of loss of sterility, the system(s) shall be returned to a condition of commercial sterility before resuming packaging operations.
</P>
<P>(C) <I>Records.</I> Observations and measurements of operating conditions shall be made and recorded at intervals of sufficient frequency to ensure that commercial sterility of the food product is being achieved; such measurements shall include the sterilization media flow rates, temperatures, the container and closure rates (if applicable) through the sterilizing system, and the sterilization conditions if a batch system is used for container sterilization. The measurements and recordings should be made at intervals not to exceed 1 hour.
</P>
<P>(3) <I>Incubation.</I> Incubation tests should be conducted on a representative sample of containers of product from each code; records of the test results should be maintained.
</P>
<P>(4) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process. Such measurements and recordings should be done at intervals not to exceed 15 minutes.
</P>
<P>(h) <I>Equipment and procedures for flame sterilizers.</I> The container conveyor speed shall be specified in the scheduled process. The container conveyor speed shall be measured and recorded at the start of operations and at intervals of sufficient frequency to ensure that the conveyor speed is as specified in the scheduled process. Such measurements and recordings should be done at 1-hour intervals. Alternatively, a recording tachometer may be used to provide a continuous record of the speed. A means of preventing changes in flame intensity and unauthorized speed changes on the conveyor shall be provided. A lock or a notice from management posted at or near the speed adjusting device that provides a warning that only authorized persons are permitted to make adjustments is a satisfactory means of preventing unauthorized changes. The surface temperature of at least one container from each conveyor channel shall be measured and recorded at the entry and at the end of the holding period at intervals of sufficient frequency to ensure that the temperatures specified in the scheduled process are maintained. Such measurements and recordings should be done at intervals not to exceed 15 minutes.
</P>
<P>(1) <I>Process interruption.</I> In the event of process interruption wherein the temperature of the product may have dropped, an authorized, scheduled emergency plan approved by a qualified person having expert knowledge of the process requirements may be used.
</P>
<P>(2) <I>Critical factors.</I> Critical factors specified in the scheduled process shall be measured and recorded on the processing record at intervals of sufficient frequency to ensure that the factors are within the limits specified in the scheduled process.
</P>
<P>(i) <I>Equipment and procedures for thermal processing of foods wherein critical factors such as water activity are used in conjunction with thermal processing.</I> The methods and controls used for the manufacture, processing, and packing of such foods shall be as established in the scheduled process and shall be operated or administered in a manner adequate to ensure that the product is safe. The time and temperature of processing and other critical factors specified in the scheduled process shall be measured with instruments having the accuracy and dependability adequate to ensure that the requirements of the scheduled process are met. All measurements shall be made and recorded at intervals of sufficient frequency to ensure that the critical factors are within the limits specified in the scheduled process.
</P>
<P>(j) <I>Other systems.</I> All systems, whether or not specifically mentioned in this part, for the thermal processing of low-acid foods in hermetically sealed containers shall conform to the applicable requirements of this part and the methods and controls used for the manufacture, processing, and packing of these foods shall be as established in the scheduled process. These systems shall be operated or administered in a manner adequate to ensure that commercial sterility is achieved. Critical factors specified in the scheduled process shall be measured and recorded at intervals of sufficient frequency to ensure that the critical factors are within the limits specified in the scheduled process. 
</P>
<CITA TYPE="N">[76 FR 11906, Mar. 3, 2011; 76 FR 81363, Dec. 28, 2011]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.13.4" TYPE="SUBPART">
<HEAD>Subpart D—Control of Components, Food Product Containers, Closures, and In-Process Materials</HEAD>


<DIV8 N="§ 113.60" NODE="21:2.0.1.1.13.4.1.1" TYPE="SECTION">
<HEAD>§ 113.60   Containers.</HEAD>
<P>(a) <I>Closures.</I> Regular observations shall be maintained during production runs for gross closure defects. Any such defects shall be recorded and corrective action taken and recorded. At intervals of sufficient frequency to ensure proper closure, the operator, closure supervisor, or other qualified container closure inspection person shall visually examine either the top seam of a can randomly selected from each seaming head or the closure of any other type of container being used and shall record the observations made. For double-seam cans, each can should be examined for cutover or sharpness, skidding or deadheading, false seam, droop at the crossover or lap, and condition of inside of countersink wall for evidence of broken chuck. Such measurements and recordings should be made at intervals not to exceed 30 minutes. Additional visual closure inspections shall be made immediately following a jam in a closing machine, after closing machine adjustment, or after startup of a machine following a prolonged shutdown. All pertinent observations shall be recorded. When irregularities are found, the corrective action shall be recorded.
</P>
<P>(1) Teardown examinations for double-seam cans shall be performed by a qualified individual and the results therefrom shall be recorded at intervals of sufficient frequency on enough containers from each seaming station to ensure maintenance of seam integrity. Such examinations and recordings should be made at intervals not to exceed 4 hours. The results of the teardown examinations shall be recorded and the corrective action taken, if any, shall be noted.
</P>
<P>(i) Required and optional can seam measurements:
</P>
<P>(<I>a</I>) Micrometer measurement system:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Required
</TH><TH class="gpotbl_colhed" scope="col">Optional
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cover hook</TD><TD align="left" class="gpotbl_cell">Overlap (by calculation).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Body hook</TD><TD align="left" class="gpotbl_cell">Countersink.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Width (length, height)</TD><TD align="left" class="gpotbl_cell"></TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Tightness (observation for wrinkle)</TD><TD align="left" class="gpotbl_cell"></TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thickness</TD><TD align="left" class="gpotbl_cell"></TD></TR></TABLE></DIV></DIV>
<P>(<I>b</I>) Seam scope or projector:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Required
</TH><TH class="gpotbl_colhed" scope="col">Optional
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Body hook</TD><TD align="left" class="gpotbl_cell">Width (length, height).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Overlap</TD><TD align="left" class="gpotbl_cell">Cover hook.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Tightness (observation for wrinkle)</TD><TD align="left" class="gpotbl_cell">Countersink.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thickness by micrometer</TD><TD align="left" class="gpotbl_cell"></TD></TR></TABLE></DIV></DIV>
<P>(<I>c</I>) Can double seam terminology:
</P>
<img src="/graphics/er01ja93.376.gif"/>
<P>(<I>1</I>) “Crossover”: The portion of a double seam at the lap.
</P>
<P>(<I>2</I>) “Cutover”: A fracture, sharp bend, or break in the metal at the top of the inside portion of the double seam.
</P>
<P>(<I>3</I>) “Deadhead”: A seam which is incomplete due to chuck spinning in the countersink.
</P>
<P>(<I>4</I>) “Droop”: Smooth projection of double seam below bottom of normal seam.
</P>
<P>(<I>5</I>) “False seam”: A small seam breakdown where the cover hook and the body hook are not overlapped.
</P>
<P>(<I>6</I>) “Lap”: Two thicknesses of material bonded together.
</P>
<P>(ii) Two measurements at different locations, excluding the side seam, shall be made for each double seam characteristic if a seam scope or seam projector is used. When a micrometer is used, three measurements shall be made at points approximately 120° apart, excluding the side seam.
</P>
<P>(iii) Overlap length can be calculated by the following formula:
</P>
<FP>The theoretical overlap length = CH + BH + T − W, where
</FP>
<EXTRACT>
<P>CH = cover hook
</P>
<P>BH = body hook
</P>
<P>T = cover thickness, and
</P>
<P>W = seam width (height, length)</P></EXTRACT>
<P>(2) For glass containers with vacuum closures, capper efficiency must be checked by a measurement of the cold water vacuum. This shall be done before actual filling operations, and the results shall be recorded.
</P>
<P>(3) For closures other than double seams and glass containers, appropriate detailed inspections and tests shall be conducted by qualified personnel at intervals of sufficient frequency to ensure proper closing machine performance and consistently reliable hermetic seal production. Records of such tests shall be maintained.
</P>
<P>(b) <I>Cooling water.</I> Container cooling water shall be chlorinated or otherwise sanitized as necessary for cooling canals and for recirculated water supplies. There should be a measurable residual of the sanitizer employed at the water discharge point of the container cooler.
</P>
<P>(c) <I>Coding.</I> Each hermetically sealed container of low-acid processed food shall be marked with an identifying code that shall be permanently visible to the naked eye. When the container does not permit the code to be embossed or inked, the label may be legibly perforated or otherwise marked, if the label is securely affixed to the product container. The required identification shall identify in code the establishment where packed, the product contained therein, the year packed, the day packed, and the period during which packed. The packing period code shall be changed with sufficient frequency to enable ready identification of lots during their sale and distribution. Codes may be changed on the basis of one of the following: intervals of 4 to 5 hours; personnel shift changes; or batches, as long as the containers that constitute the batch do not extend over a period of more than one personnel shift.
</P>
<P>(d) <I>Postprocess handling.</I> Container handling equipment used in handling filled containers shall be designed, constructed, and operated to preserve the can seam or other container closure integrity. Container handling equipment, including automated and non-automated equipment, shall be checked with sufficient frequency and repaired or replaced as necessary to prevent damage to containers and container closures. When cans are handled on belt conveyors, the conveyors should be constructed to minimize contact by the belt with the double seam, <I>i.e.,</I> cans should not be rolled on the double seam. All worn and frayed belting, can retarders, cushions, <I>etc.</I> should be replaced with new nonporous material. All tracks and belts that come into contact with the can seams should be thoroughly scrubbed and sanitized at intervals of sufficient frequency to avoid product contamination.
</P>
<CITA TYPE="N">[44 FR 16215, Mar. 16, 1979, as amended at 76 FR 11922, Mar. 3, 2011]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.13.5" TYPE="SUBPART">
<HEAD>Subpart E—Production and Process Controls</HEAD>


<DIV8 N="§ 113.81" NODE="21:2.0.1.1.13.5.1.1" TYPE="SECTION">
<HEAD>§ 113.81   Product preparation.</HEAD>
<P>(a) Before using raw materials and ingredients susceptible to microbiological contamination, the processor shall ensure that those materials and ingredients are suitable for use in processing low-acid food. Compliance with this requirement may be accomplished by receiving the raw materials and ingredients under a supplier's guarantee that they are suitable for use, by examining them for their microbiological condition, or by other acceptable means.
</P>
<P>(b) Blanching by heat, when required in the preparation of food for canning, should be effected by heating the food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food or passing it to subsequent processing without delay. Thermophilic growth and contamination in blanchers should be minimized by the use of adequate operating temperatures and by cleaning. If the blanched food product is washed before filling, potable water should be used.
</P>
<P>(c) The filling of containers, either mechanically or by hand, shall be controlled so as to ensure that the filling requirements specified in the scheduled process are met.
</P>
<P>(d) The exhausting of containers for the removal of air shall be controlled so as to meet the conditions for which the process was designed. Compliance with the requirement may be accomplished by heat exhausting, mechanical exhausting, hot brining, or steam injection.
</P>
<P>(e) When the maintenance of pH (above 4.6) of a normally low-acid food is a basis for a scheduled process, there shall be careful supervision to ensure that the equilibrium pH of the finished product meets that of the scheduled process. The methodology described in § 114.90 of this chapter should be used.
</P>
<P>(f) When the scheduled process sets forth critical factors to prevent the growth of microorganisms not destroyed by the thermal process, the factors shall be carefully controlled to ensure that the limits established in the scheduled process are not exceeded. When normally low-acid foods require sufficient solute to permit safe processing at low temperatures, such as in boiling water, there shall be careful supervision to ensure that the equilibrium water activity (a<E T="52">w</E>) of the finished product meets that of the scheduled process. The scheduled thermal processes for foods having an a<E T="52">w</E> greater than 0.85 and less than the a<E T="52">w</E> that would allow the growth of spores of microorganisms of public health significance shall be sufficient to render the food free of microorganisms capable of reproducing in the food under normal nonrefrigerated conditions of storage and distribution.


</P>
</DIV8>


<DIV8 N="§ 113.83" NODE="21:2.0.1.1.13.5.1.2" TYPE="SECTION">
<HEAD>§ 113.83   Establishing scheduled processes.</HEAD>
<P>Scheduled processes for low-acid foods shall be established by qualified persons having expert knowledge of thermal processing requirements for low-acid foods in hermetically sealed containers and having adequate facilities for making such determinations. The type, range, and combination of variations encountered in commercial production shall be adequately provided for in establishing the scheduled process. Variations include those that occur due to seasonal or growing fluctuations, variety differences, supplier processes, reprocessing, and mixing a batch of processed product with the same unprocessed product before it is processed. Critical factors, e.g., minimum headspace, consistency, maximum fill-in or drained weight, a<E T="52">w</E>, <I>etc.,</I> that may affect the scheduled process, shall be specified in the scheduled process. Acceptable scientific methods of establishing heat sterilization processes shall include, when necessary, but shall not be limited to, the use of microbial thermal death time data, process calculations based on product heat penetration data, and inoculated packs. Calculation shall be performed according to procedures recognized by competent processing authorities. If incubation tests are necessary for process confirmation, they shall include containers from test trials and from actual commercial production runs during the period of instituting the process. The incubation tests for confirmation of the scheduled processes should include the containers from the test trials and a number of containers from each of four or more actual commercial production runs. The number of containers from actual commercial production runs should be determined on the basis of recognized scientific methods to be of a size sufficient to ensure the adequacy of the process. Complete records covering all aspects of the establishment of the process and associated incubation tests shall be prepared and shall be permanently retained by the person or organization making the determination.
</P>
<CITA TYPE="N">[76 FR 11922, Mar. 3, 2011]


</CITA>
</DIV8>


<DIV8 N="§ 113.87" NODE="21:2.0.1.1.13.5.1.3" TYPE="SECTION">
<HEAD>§ 113.87   Operations in the thermal processing room.</HEAD>
<P>(a) Operating processes and retort venting procedures to be used for each product and container size being packed shall either be posted in a conspicuous place near the processing equipment or be made readily available to the retort or processing system operator and any duly authorized employee of the Food and Drug Administration. Scheduled processes must be made readily available to the supervisor and any duly authorized employee of the Food and Drug Administration.
</P>
<P>(b) A system for product traffic control in the retort room shall be established to prevent unretorted product from bypassing the retort process. Each retort basket, truck, car, or crate used to hold containers in a retort, or one or more containers therein, shall, if it contains any retorted food product, be plainly and conspicuously marked with a heat-sensitive indicator, or by other effective means that will indicate visually, to thermal processing personnel, those units that have been retorted. A visual check shall be performed to determine whether or not the appropriate change has occurred in the heat-sensitive indicator as a result of retorting for all retort baskets, trucks, cars, or crates, to ensure that each unit of product has been retorted. A record of these checks should be made.
</P>
<P>(c) The initial temperature of the contents of the containers to be processed shall be accurately determined and recorded with sufficient frequency to ensure that the temperature of the product is no lower than the minimum initial temperature specified in the scheduled process. For those operations that use water during the filling of the retort or during processing, provision shall be made to ensure that the water will not, before the start of each thermal process, lower the initial temperature of the product below that specified in the scheduled process. The temperature-indicating device used to determine the initial temperature shall be tested for accuracy against a reference device for which the accuracy is traceable to a National Institute of Standards and Technology (NIST), or other national metrology institute, standard reference device, by appropriate standard procedures, with sufficient frequency to ensure that initial temperature measurements are accurate. Records of the accuracy of the temperature-indicating device and of a reference device that is maintained by the processor shall be established and maintained in accordance with § 113.100(c) and (d).
</P>
<P>(d) Timing devices used in recording thermal process time information shall be accurate to the extent needed to ensure that the processing time and venting time specified in the scheduled process are achieved. Pocket or wrist watches are not considered satisfactory for timing purposes. Digital clocks may be used if the operating process and the venting schedule have a 1-minute or greater safety factor over the scheduled process.
</P>
<P>(e) Clock times on temperature-recording device records shall reasonably correspond to the time of day on the processing records to provide correlation of these records.
</P>
<P>(f) The steam supply to the thermal processing system shall be adequate to the extent needed to ensure that sufficient steam pressure is maintained during thermal processing, regardless of other demands of steam by the plant.
</P>
<P>(g) If mufflers are used on bleeders or vent systems, evidence that the bleeders or vents are operated in a manner that does not significantly impede the removal of air shall be kept on file. This evidence may be in the form of heat distribution data or other satisfactory evidence such as a letter from the manufacturer, the designer, or a competent processing authority.
</P>
<CITA TYPE="N">[44 FR 16215, Mar. 16, 1979, as amended at 76 FR 11923, Mar. 3, 2011]


</CITA>
</DIV8>


<DIV8 N="§ 113.89" NODE="21:2.0.1.1.13.5.1.4" TYPE="SECTION">
<HEAD>§ 113.89   Deviations in processing, venting, or control of critical factors.</HEAD>
<P>Whenever any process is less than the scheduled process or when critical factors are out of control for any low-acid food or container system as disclosed from records by processor check or otherwise, the commercial processor of that low-acid food shall either fully reprocess that portion of the production involved, keeping full records of the reprocessing conditions or, alternatively, must set aside that portion of the product involved for further evaluation as to any potential public health significance. Such evaluation shall be made by a competent processing authority and shall be in accordance with procedures recognized by competent processing authorities as being adequate to detect any potential hazard to public health. Unless this evaluation demonstrates that the product had been given a thermal process that rendered it free of microorganisms of potential public health significance, the product set aside shall be either fully reprocessed to render it commercially sterile or destroyed. A record shall be made of the evaluation procedures used and the results. Either upon completion of full reprocessing and the attainment of commercial sterility or after the determination that no significant potential for public health hazard exists, that portion of the product involved may be shipped in normal distribution. Otherwise, the portion of the product involved shall be destroyed. All process deviations involving a failure to satisfy the minimum requirements of the scheduled process, including emergencies arising from a jam or breakdown of a continuous agitating retort necessitating cooling the retort for repairs, shall be recorded and made the subject of a separate file (or a log identifying the appropriate data) detailing those deviations and the actions taken.


</P>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.13.6" TYPE="SUBPART">
<HEAD>Subpart F—Records and Reports</HEAD>


<DIV8 N="§ 113.100" NODE="21:2.0.1.1.13.6.1.1" TYPE="SECTION">
<HEAD>§ 113.100   Processing and production records.</HEAD>
<P>(a) Processing and production information shall be entered at the time it is observed by the retort or processing system operator, or other designated person, on forms that include the product, the code number, the date, the retort or processing system number, the size of container, the approximate number of containers per coding interval, the initial temperature, the actual processing time, the temperature-indicating device and temperature-recording device readings, and other appropriate processing data. Closing machine vacuum in vacuum-packed products, maximum fill-in or drained weight, or other critical factors specified in the scheduled process shall also be recorded. In addition, the following records shall be maintained:
</P>
<P>(1) <I>Still retorts.</I> Time steam on; time temperature up to processing temperature; time steam off; venting time and temperature to which vented.
</P>
<P>(2) <I>Agitating retorts.</I> Functioning of condensate bleeder; retort speed; and, when specified in the scheduled process, headspace, consistency, maximum drained weight, minimum net weight, and percent solids.
</P>
<P>(3) <I>Hydrostatic retorts.</I> The temperature in the steam chamber between the steam-water interface and the lowest container position; speed of the container conveyor chain; and, when the scheduled process specifies maintenance of particular temperatures in the hydrostatic water legs, the temperatures near the top and the bottom of each hydrostatic water leg.
</P>
<P>(4) <I>Aseptic processing and packaging systems.</I> Product temperature in the holding tube outlet as indicated by the temperature-indicating device and the temperature-recording device; differential pressure as indicated by the differential pressure recorder-controller, if a product-to-product regenerator is used; product flow rate, as determined by the flow controlling device or by filling and closing rates; sterilization media flow rate or temperature or both; retention time of containers, and closures when applicable, in the sterilizing environment; and, when a batch system is used for container and/or closure sterilization, sterilization cycle times and temperatures.
</P>
<P>(5) <I>Flame sterilizers.</I> Container conveyor speed; surface temperature at the beginning and at the end of the holding period; nature of container.
</P>
<P>(6) <I>Food preservation methods wherein critical factors such as water activity are used in conjunction with thermal processing.</I> Product formulation and scheduled processes used, including the thermal process, its associated critical factors, as well as other critical factors, and results of a<E T="52">w</E> determinations.
</P>
<P>(7) <I>Other systems.</I> Critical factors specified in the formulation of the product or in the scheduled process.
</P>
<P>(b) Temperature-recording device records shall be identified by date, retort number, and other data as necessary, so they can be correlated with the record of lots processed. Each entry on the processing and production records shall be made by the retort or processing system operator, or other designated person, at the time the specific retort or processing system condition or operation occurs, and this retort or processing system operator or other designated person shall sign or initial each record form. Not later than 1 working day after the actual process, and before shipment or release for distribution, a representative of plant management who is qualified by suitable training or experience shall review all processing and production records for completeness and to ensure that the product received the scheduled process. The records, including temperature-recording device records, shall be signed or initialed and dated by the reviewer.
</P>
<P>(c) Records of the accuracy of a temperature-indicating device shall include:
</P>
<P>(1) A reference to the tag, seal, or other means of identity used by the processor to identify the temperature-indicating device;
</P>
<P>(2) The name of the manufacturer of the temperature-indicating device;
</P>
<P>(3) The identity of the reference device, equipment, and procedures used for the accuracy test and to adjust the temperature-indicating device or, if an outside facility is used to conduct the accuracy test for the temperature-indicating device, a guarantee, certificate of accuracy, certificate of calibration, or other document from the facility that includes a statement or other documentation regarding the traceability of the accuracy to a National Institute of Standards and Technology (NIST) or other national metrology institute standard;
</P>
<P>(4) The identity of the person or facility that performed the accuracy test and adjusted or calibrated the temperature-indicating device;
</P>
<P>(5) The date and results of each accuracy test, including the amount of calibration adjustment; and
</P>
<P>(6) The date on or before which the next accuracy test must be performed.
</P>
<P>(d) Records of the accuracy of a reference device maintained by the processor shall include:
</P>
<P>(1) A reference to the tag, seal, or other means of identity used by the processor to identify the reference device;
</P>
<P>(2) The name of the manufacturer of the reference device;
</P>
<P>(3) The identity of the equipment and reference to procedures used for the accuracy test and to adjust or calibrate the reference device or, if an outside facility is used to conduct the accuracy test for the reference device, a guarantee, certificate of accuracy, certificate of calibration, or other document from the facility that includes a statement or other documentation regarding the traceability of the accuracy to a NIST or other national metrology institute standard;
</P>
<P>(4) The identity of the person or facility that performed the accuracy test and adjusted or calibrated the reference device;
</P>
<P>(5) The date and results of each accuracy test, including the amount of calibration adjustment; and
</P>
<P>(6) The date on or before which the next accuracy test must be performed.
</P>
<P>(e) Records of all container closure examinations shall specify the product code, the date and time of container closure inspections, the measurements obtained, and all corrective actions taken. Records shall be signed or initialed by the container closure inspector and reviewed by management with sufficient frequency to ensure that the containers are hermetically sealed. The records shall be signed or initialed and dated by the reviewer.
</P>
<P>(f) Records shall be maintained to identify the initial distribution of the finished product to facilitate, when necessary, the segregation of specific food lots that may have become contaminated or otherwise rendered unfit for their intended use.
</P>
<P>(g) Copies of all records provided for in this part, except those required under § 113.83 establishing scheduled processes, shall be retained at the processing plant for a period of not less than 1 year from the date of manufacture, and at the processing plant or other reasonably accessible location for an additional 2 years. If, during the first year of the 3-year record-retention period, the processing plant is closed for a prolonged period between seasonal packs, the records may be transferred to some other reasonably accessible location at the end of the seasonal pack.
</P>
<P>(h) Records of this part may be maintained electronically, provided they are in compliance with part 11 of this chapter.
</P>
<CITA TYPE="N">[44 FR 16215, Mar. 16, 1979, as amended at 76 FR 11923, Mar. 3, 2011]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="114" NODE="21:2.0.1.1.14" TYPE="PART">
<HEAD>PART 114—ACIDIFIED FOODS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 371, 374; 42 U.S.C. 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>44 FR 16235, Mar. 16, 1979, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.14.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 114.3" NODE="21:2.0.1.1.14.1.1.1" TYPE="SECTION">
<HEAD>§ 114.3   Definitions.</HEAD>
<P>For the purposes of this part, the following definitions apply.
</P>
<P>(a) <I>Acid foods</I> means foods that have a natural pH of 4.6 or below.
</P>
<P>(b) <I>Acidified foods</I> means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (a<E T="52">w</E>) greater than 0.85 and have a finished equilibrium pH of 4.6 or below. These foods may be called, or may purport to be, “pickles” or “pickled ______.” Carbonated beverages, jams, jellies, preserves, acid foods (including such foods as standardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.
</P>
<P>(c) <I>Lot</I> means the product produced during a period indicated by a specific code.
</P>
<P>(d) <I>Low-acid foods</I> means any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (a<E T="52">w</E>) greater than 0.85. Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classed as low-acid foods.
</P>
<P>(e) <I>Scheduled process</I> means the process selected by a processor as adequate for use under the conditions of manufacture for a food in achieving and maintaining a food that will not permit the growth of microorganisms having public health significance. It includes control of pH and other critical factors equivalent to the process established by a competent processing authority.
</P>
<P>(f) <I>Shall</I> is used to state mandatory requirements.
</P>
<P>(g) <I>Should</I> is used to state recommended or advisory procedures or to identify recommended equipment.
</P>
<P>(h) <I>Water activity</I> (a<E T="52">w</E>) is a measure of the free moisture in a product and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
</P>
<CITA TYPE="N">[44 FR 16235, Mar. 16, 1979, as amended at 61 FR 14245, Apr. 1, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 114.5" NODE="21:2.0.1.1.14.1.1.2" TYPE="SECTION">
<HEAD>§ 114.5   Current good manufacturing practice.</HEAD>
<P>The criteria in §§ 114.10, 114.80, 114.83, 114.89, and 114.100, as well as the criteria in parts 110 and 117 of this chapter, apply in determining whether an article of acidified food is adulterated:
</P>
<P>(a) Within the meaning of section 402(a)(3) of the Federal Food, Drug, and Cosmetic Act in that it has been manufactured under such conditions that it is unfit for food; or
</P>
<P>(b) Within the meaning of section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act in that it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.
</P>
<CITA TYPE="N">[80 FR 56144, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 114.10" NODE="21:2.0.1.1.14.1.1.3" TYPE="SECTION">
<HEAD>§ 114.10   Personnel.</HEAD>
<P>All operators of processing and packaging systems shall be under the operating supervisions of a person who has attended a school approved by the Commissioner for giving instruction in food-handling techniques, food-protection principles, personal hygiene and plant sanitation practices, pH controls and critical factors in acidification, and who has been identified by that school as having satisfactorily completed the prescribed course of instruction. The Commissioner will consider students who have satisfactorily completed the required portions of the courses presented under § 108.35 and part 113 of this chapter before March 16, 1979, to be in compliance with the requirement of this section.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.14.2" TYPE="SUBPART">
<HEAD>Subparts B-D [Reserved]</HEAD>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.14.3" TYPE="SUBPART">
<HEAD>Subpart E—Production and Process Controls</HEAD>


<DIV8 N="§ 114.80" NODE="21:2.0.1.1.14.3.1.1" TYPE="SECTION">
<HEAD>§ 114.80   Processes and controls.</HEAD>
<P>(a) <I>Processing operations.</I> The manufacturer shall employ appropriate quality control procedures to ensure that finished foods do not present a health hazard.
</P>
<P>(1) Acidified foods shall be so manufactured, processed, and packaged that a finished equilibrium pH value of 4.6 or lower is achieved within the time designated in the scheduled process and maintained in all finished foods. Manufacturing shall be in accordance with the scheduled process. Acidified foods shall be thermally processed to an extent that is sufficient to destroy the vegetative cells of microorganisms of public health significance and those of nonhealth significance capable of reproducing in the food under the conditions in which the food is stored, distributed, retailed and held by the user. Permitted preservatives may be used to inhibit reproduction of microorganisms of nonhealth significance (in lieu of thermal processing).
</P>
<P>(2) Sufficient control, including frequent testing and recording of results, shall be exercised so that the finished equilibrium pH values for acidified foods are not higher than 4.6. Measurement of acidity of foods in-process may be made by potentiometric methods, titratable acidity, or colorimetric methods. If the finished equilibrium pH of the food is above 4.0, the measurement of the finished equilibrium pH shall be by a potentiometric method, and the in-process measurements by titration or colorimetry shall be related to the finished equilibrium pH. If the finished equilibrium pH is 4.0 or below, then the measurement of acidity of the final product may be made by any suitable method. Special care should be taken when food ingredients have been subjected to lye, lime, or similar high pH materials.
</P>
<P>(3) Procedures for acidification to attain acceptable equilibrium pH levels in the final food include, but are not limited to, the following:
</P>
<P>(i) Blanching of the food ingredients in acidified aqueous solutions.
</P>
<P>(ii) Immersion of the blanched food in acid solutions. Although immersion of food in an acid solution is a satisfactory method for acidification, care must be taken to ensure that the acid concentration is properly maintained.
</P>
<P>(iii) Direct batch acidification, which can be achieved by adding a known amount of an acid solution to a specified amount of food during acidification.
</P>
<P>(iv) Direct addition of a predetermined amount of acid to individual containers during production. Liquid acids are generally more effective than solid or pelleted acids. Care must be taken to ensure that the proper amount of acid is added to each container.
</P>
<P>(v) Addition of acid foods to low-acid foods in controlled proportions to conform to specific formulations.
</P>
<P>(4) Testing and examinations of containers shall occur often enough to ensure that the container suitably protects the food from leakage or contamination.
</P>
<P>(b) <I>Coding.</I> Each container or product shall be marked with an identifying code permanently visible to the naked eye. If the container does not permit the code to be embossed or inked, the label may be legibly perforated or otherwise marked, as long as the label is securely affixed to the product container. The required identification shall specify in code the establishment where the product was packed, the product contained therein, and the year, day, and period during which it was packed. The packing period code shall be changed often enough to enable ready identification of lots during their sale and distribution. Codes may be changed periodically on one of the following bases: intervals of 4 to 5 hours; personnel shift changes; or batches, as long as the containers constituting the batch do not represent those processed during more than one personnel shift.


</P>
</DIV8>


<DIV8 N="§ 114.83" NODE="21:2.0.1.1.14.3.1.2" TYPE="SECTION">
<HEAD>§ 114.83   Establishing scheduled processes.</HEAD>
<P>The scheduled process shall be established by a qualified person who has expert knowledge acquired through appropriate training and experience in the acidification and processing of acidified foods.


</P>
</DIV8>


<DIV8 N="§ 114.89" NODE="21:2.0.1.1.14.3.1.3" TYPE="SECTION">
<HEAD>§ 114.89   Deviations from scheduled processes.</HEAD>
<P>Whenever any process operation deviates from the scheduled process for any acidified food and/or the equilibrium pH of the finished product is higher than 4.6, the commercial processor of the acidified food shall either: (a) Fully reprocess that portion of the food by a process established by a competent processing authority as adequate to ensure a safe product; (b) thermally process it as a low-acid food under part 113 of this chapter; or (c) set aside that portion of the food involved for further evaluation as to any potential public health significance. The evaluation shall be made by a competent processing authority and shall be in accordance with procedures recognized by competent processing authorities as being adequate to detect any potential hazard to public health. Unless the evaluation demonstrates that the food has undergone a process that has rendered it safe, the food set aside shall either be fully reprocessed to render it safe, or be destroyed. A record shall be made of the procedures used in the evaluation and the results. Either upon completion of full reprocessing and the attainment of a safe food, or after the determination that no significant potential for public health hazard exists, that portion of the food involved may be shipped in normal distribution. Otherwise, the portion of the food involved shall be destroyed.


</P>
</DIV8>


<DIV8 N="§ 114.90" NODE="21:2.0.1.1.14.3.1.4" TYPE="SECTION">
<HEAD>§ 114.90   Methodology.</HEAD>
<P>Methods that may be used to determine pH or acidity for acidified foods include, but are not limited to, the following:
</P>
<P>(a) <I>Potentiometric method for the determination of pH</I>—(1) <I>Principles.</I> The term “pH” is used to designate the intensity or degree of acidity. The value of pH, the logarithm of the reciprocal of the hydrogen ion concentration in solution, is determined by measuring the difference in potential between two electrodes immersed in a sample solution. A suitable system consists of a potentiometer, a glass electrode, and a reference electrode. A precise pH determination can be made by making an electromotive force (emf) measurement of a standard buffer solution whose pH is known, and then comparing that measurement to an emf measurement of a sample of the solution to be tested.
</P>
<P>(2) <I>Instruments.</I> The primary instrument for use in pH determination is the pH meter or potentiometer. For most work, an instrument with a direct-reading pH scale is necessary. Battery and line-operated instruments are available commercially. If the line voltage is unstable, line-operated instruments should be fitted with voltage regulators to eliminate drifting of meter-scale readings. Batteries should be checked frequently to ensure proper operation of battery operated instruments. An instrument using an expanded unit scale or a digital readout system is preferred since it allows more precise measurements.
</P>
<P>(3) <I>Electrodes.</I> The typical pH meter is equipped with a glass membrane electrode and a reference electrode or a single probe combination electrode. Various types of electrodes designed for specific uses are available. The most commonly used reference electrode is the calomel electrode, which incorporates a salt bridge filled with saturated potassium chloride solution.
</P>
<P>(i) <I>Care and use of electrodes.</I> Calomel electrodes should be kept filled with saturated potassium chloride solution or other solution specified by the manufacturer because they may become damaged if they are allowed to dry out. For best results, electrodes should be soaked in buffer solution, distilled or deionized water, or other liquid specified by the manufacturer for several hours before using and kept ready by storing with tips immersed in distilled water or in buffer solution used for standardization. Electrodes should be rinsed with water before immersing in the standard buffers and rinsed with water or the solution to be measured next between sample determinations. A lag in meter response may indicate aging effects or fouling of the electrodes, and cleaning and rejuvenation of the electrodes may be necessary and may be accomplished by placing the electrodes in 0.1 molar sodium hydroxide solution for 1 minute and then transferring them to 0.1 molar hydrochloric acid solution for 1 minute. The cycle should be repeated two times, ending with the electrodes in the acid solution. The electrodes should then be thoroughly rinsed with water and blotted with soft tissue before proceeding with the standardization.
</P>
<P>(ii) <I>Temperature.</I> To obtain accurate results, a uniform temperature should be maintained for the electrodes, the standard buffer solutions, and the samples. Tests should be made at a temperature between 20° and 30 °C, the optimum being 25 °C. Any temperature determinations made without meter compensation may affect pH values. An automatic temperature compensator may be used.
</P>
<P>(iii) <I>Accuracy.</I> The accuracy of most pH meters is stated to be approximately 0.1 pH unit, and reproducibility is usually ±0.05 pH unit or less. Some meters permit the expansion of any pH unit range to cover the entire scale and have an accuracy of approximately ±0.01 pH unit and a reproducibility of ±0.005 pH units.
</P>
<P>(4) <I>General procedure for determining pH.</I> When operating an instrument, the operator should use the manufacturer's instructions and should observe the following techniques for pH determinations:
</P>
<P>(i) Switch the instrument on and allow the electronic components to warm up and stabilize before proceeding.
</P>
<P>(ii) Standardize the instrument and electrodes with commercially prepared standard 4.0 pH buffer or with freshly prepared 0.05 molar potassium acid phthalate buffer solution prepared as outlined in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 50.007(c), under “Buffer Solutions for Calibration of pH Equipment—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Note the temperature of the buffer solution and set the temperature compensator control at the observed temperature (room temperature is near 25 °C).
</P>
<P>(iii) Rinse the electrodes with water and blot, but do not wipe, with soft tissue.
</P>
<P>(iv) Immerse the tips in the buffer solution and take the pH reading, allowing about 1 minute for the meter to stabilize. Adjust the standardization control so that the meter reading corresponds to the pH of the known buffer (for example, 4.0) for the temperature observed. Rinse the electrodes with water and blot with soft tissue. Repeat procedure with fresh portions of buffer solution until the instrument remains in balance on two successive trials. To check the operation of the pH meter, check the pH reading using another standard buffer such as one having a pH of 7.0, or check it with freshly prepared 0.025 molar phosphate solution prepared as outlined in the AOAC, 13th Ed. (1980), section 50.007(e), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(4)(ii) of this section. Expanded scale pH meters may be checked with pH 3.0 or pH 5.0 standard buffers. Buffers and instruments can be further checked by comparison with values obtained with a second properly standardized instrument.
</P>
<P>(v) Indicating electrodes may be checked for proper operation by first using an acid buffer and then a base buffer. First standardize the electrodes using a pH 4.0 buffer at or near 25 °C. Standardization control should be adjusted so that the meter reads exactly 4.0. Electrodes should be rinsed with water, then blotted and immersed in a pH 9.18 borax buffer prepared as outlined in the AOAC, 13th Ed. (1980), section 50.007(f), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(4)(ii) of this section. The pH reading should be within ±0.3 units of the 9.18 value.
</P>
<P>(vi) The pH meter can be tested for proper operation by shorting the glass and reference electrode inputs, thereby reducing the voltage to zero. In some meters this shorting is done by switching the instrument to standby, and in other instruments by use of a shorting strap. With the instrument shorted out, standardization control should be turned from one extreme to another. This operation should produce a deflection greater than ±1.5 pH unit from center scale.
</P>
<P>(5) <I>Determining pH on samples.</I> (i) Adjust the temperature of the sample to room temperature (25 °C), and set the temperature compensator control to the observed temperature. With some expanded scale instruments, the sample temperature must be the same as the temperature of the buffer solution used for the standardization.
</P>
<P>(ii) Rinse and blot the electrodes. Immerse the electrodes in the sample and take the pH reading, allowing 1 minute for the meter to stabilize. Rinse and blot the electrodes and repeat on a fresh portion of sample. Oil and grease from the samples may coat the electrodes; therefore, it is advisable to clean and standardize the instrument frequently. When oily samples cause fouling problems, it may become necessary to rinse the electrodes with ethyl ether.
</P>
<P>(iii) Determine two pH values on the well-mixed sample. These readings should agree with one another to indicate that the sample is homogeneous. Report values to the nearest 0.05 pH unit.
</P>
<P>(6) <I>Preparation of samples.</I> Some food products may consist of a mixture of liquid and solid components that differ in acidity. Other food products may be semisolid in character. The following are examples of preparation procedures for pH testing for each of these categories:
</P>
<P>(i) <I>Liquid and solid component mixtures.</I> Drain the contents of the container for 2 minutes on a U.S. standard No. 8 sieve (preferably stainless steel) inclined at a 17- to 20-degree angle. Record weight of the liquid and solid portions and retain each portion separately.
</P>
<P>(<I>a</I>) If the liquid contains sufficient oil to cause electrode fouling, separate the layers with a separatory funnel and retain the aqueous layer. The oil layer may be discarded. Adjust the temperature of the aqueous layer to 25 °C and determine its pH.
</P>
<P>(<I>b</I>) Remove the drained solids from the sieve, blend to a uniform paste, adjust the temperature of the paste to 25 °C and determine its pH.
</P>
<P>(<I>c</I>) Mix aliquots of solid and liquid fractions in the same ratio as found in the original container and blend to a uniform consistency. Adjust the temperature of the blend to 25 °C and determine the equilibriated pH. Alternatively, blend the entire contents of the container to a uniform paste, adjust the temperature of the paste to 25 °C, and determine the equilibriated pH. 
</P>
<P>(ii) <I>Marinated oil products.</I> Separate the oil from the solid product. Blend the solid in a blender to a paste consistency; it may become necessary to add a small amount of distilled water to some samples to facilitate the blending. A small amount of added water will not alter the pH of most food products, but caution must be exercised concerning poorly buffered foods. No more than 20 milliliters of distilled water should be added to each 100 grams of product. Determine the pH by immersing electrodes in the prepared paste after adjusting the temperature to 25 °C.
</P>
<P>(iii) <I>Semisolid products.</I> Food products of a semisolid consistency, such as puddings, potato salad, etc., may be blended to a paste consistency, and the pH may be determined on the prepared paste. If more fluidity is required, 10 to 20 milliliters of distilled water may be added to 100 grams of product. Adjust the temperature of the prepared paste to 25 °C and determine its pH.
</P>
<P>(iv) <I>Special product mixtures.</I> For special product mixtures such as antipasto, pour off the oil, blend the remaining product to a paste, and determine the pH of the blended paste. If more fluidity is required, add 10 to 20 milliliters of distilled water to each 100 grams of product and blend. Adjust the temperature of the prepared paste to 25 °C and determine its pH.
</P>
<P>(7) <I>Process pH determination.</I> Obtain sample portions of material for pH determination.
</P>
<P>(i) For process liquids, adjust the temperature of the liquid to 25 °C and determine the pH by immersing the electrodes in the liquid.
</P>
<P>(ii) Drain solid materials on a sieve and blend to a workable paste. Adjust the temperature of the prepared paste to 25 °C and determine its pH.
</P>
<P>(iii) If enough solid materials are available to make a paste, blend representative aliquots of liquid and solid materials to a workable paste. Adjust the temperature of the prepared paste to 25 °C and determine the equilibrated pH. Alternatively, blend the entire contents of the container to a uniform paste, adjust the temperature of the paste to 25 °C, and determine the equilibrated pH.
</P>
<P>(b) <I>Colorimetric methods for the determination of pH.</I> This method may be used in lieu of the potentiometric method if the pH is 4.0 or lower.
</P>
<P>(1) <I>Principle.</I> The colorimetric method for pH involves the use of indicator dyes in solutions that gradually change color over limited pH ranges. An indicator that has the greatest color change at approximately the pH of the sample being tested is selected. The pH is determined by the color of the indicator when exposed to the sample under test.
</P>
<P>(2) <I>Indicator solutions.</I> Most indicator solutions are prepared as a 0.04 percent solution of the indicator dye in alcohol. In testing, a few drops of indicator solution are added to 10-milliliter portions of the sample solution. Colors should be compared using a bright background. Approximate determinations can be made on white porcelain spot plates, the test colors being compared thereon with a set of color standards. More accurate colorimetric tests can be made using a comparator block fitted with sets of tubes of standard indicator solutions of known pH.
</P>
<P>(3) <I>Indicator paper.</I> A paper tape treated with indicator dye is dipped into the sample solution. Depending upon the pH of the solution, the tape will change color and an approximate pH can be determined by comparison with a standard color chart.
</P>
<P>(c) <I>Titratable acidity.</I> Acceptable methods for determining titratable acidity are described in the AOAC, 13th Ed. (1980), section 22.060, under “Titratable Acidity—Official Final Action,” for “Indicator Method,” and section 22.061 for “Glass Electrode Method—Official Final Action,” which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(4)(ii) of this section. The procedure for preparing and standardizing the sodium hydroxide solution is described in the AOAC, 13th Ed. (1980), sections 50.032-50.035, under “Sodium Hydroxide—Official Final Action” by the “Standard Potassium Hydroxide Phthalate Method,” which is also incorporated by reference and available as set forth in paragraph (a)(4)(ii) of this section.
</P>
<CITA TYPE="N">[44 FR 16235, Mar. 16, 1979, as amended at 47 FR 11822, Mar. 19, 1982; 49 FR 5609, Feb. 14, 1984; 54 FR 24892, June 12, 1989; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.14.4" TYPE="SUBPART">
<HEAD>Subpart F—Records and Reports</HEAD>


<DIV8 N="§ 114.100" NODE="21:2.0.1.1.14.4.1.1" TYPE="SECTION">
<HEAD>§ 114.100   Records.</HEAD>
<P>(a) Records shall be maintained of examinations of raw materials, packaging materials, and finished products, and of suppliers' guarantees or certifications that verify compliance with Food and Drug Administration regulations and guidance documents or action levels.
</P>
<P>(b) Processing and production records showing adherence to scheduled processes, including records of pH measurements and other critical factors intended to ensure a safe product, shall be maintained and shall contain sufficient additional information such as product code, date, container size, and product, to permit a public health hazard evaluation of the processes applied to each lot, batch, or other portion of production.
</P>
<P>(c) All departures from scheduled processes having a possible bearing on public health or the safety of the food shall be noted and the affected portion of the product identified; these departures shall be recorded and made the subject of a separate file (or log identifying the appropriate data) delineating them, the action taken to rectify them, and the disposition of the portion of the product involved.
</P>
<P>(d) Records shall be maintained identifying initial distribution of the finished product to facilitate, when necessary, the segregation of specific food lots that may have become contaminated or otherwise unfit for their intended use.
</P>
<P>(e) Copies of all records provided for in paragraphs (b), (c), and (d) of this section shall be retained at the processing plant or other reasonably accessible location for a period of 3 years from the date of manufacture.
</P>
<CITA TYPE="N">[44 FR 16235, Mar. 16, 1979, as amended at 65 FR 56479, Sept. 19, 2000]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="115" NODE="21:2.0.1.1.15" TYPE="PART">
<HEAD>PART 115—SHELL EGGS 
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 371; 42 U.S.C. 243, 264, 271.


</PSPACE></AUTH>

<DIV8 N="§ 115.50" NODE="21:2.0.1.1.15.0.1.1" TYPE="SECTION">
<HEAD>§ 115.50   Refrigeration of shell eggs held for retail distribution.</HEAD>
<P>(a) For purposes of this section a “retail establishment” is an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption directly to consumers. 
</P>
<P>(b) Except as provided in paragraph (c) of this section, all shell eggs, whether in intrastate or interstate commerce, held for retail distribution: 
</P>
<P>(1) Shall promptly be placed under refrigeration as specified in paragraph (b)(2) of this section upon receipt at a retail establishment, except that, when short delays are unavoidable, the eggs shall be placed under refrigeration, as soon as reasonably possible; and 
</P>
<P>(2) Shall be stored and displayed under refrigeration at an ambient temperature not greater than 7.2 °C (45 °F) while held at a retail establishment. 
</P>
<P>(c) Shell eggs that have been specifically processed to destroy all viable <I>Salmonella</I> shall be exempt from the requirements of paragraph (b) of this section. 
</P>
<P>(d) Under sections 311 and 361 of the Public Health Service Act (PHS Act), any State or locality that is willing and able to assist the agency in the enforcement of paragraph (b) of this section, and is authorized to inspect or regulate retail establishments, may, in its own jurisdiction, enforce paragraph (b) of this section through inspections under paragraph (f) of this section and through administrative enforcement remedies identified in paragraph (e) of this section until FDA notifies the State or locality in writing that such assistance is no longer needed. When providing assistance under paragraph (e) of this section, a State or locality may follow the hearing procedures set out in paragraphs (e)(2)(iii) through (e)(2)(iv) of this section, substituting, where necessary, appropriate State or local officials for designated FDA officials or may utilize State or local hearing procedures if such procedures satisfy due process. 
</P>
<P>(e) This section is established under authority of both the Federal Food, Drug, and Cosmetic Act (the act) and the PHS Act. Under the act, the agency can enforce the food adulteration provisions under 21 U.S.C. 331, 332, 333, and 334. However, 42 U.S.C. 264 provides for the issuance of implementing enforcement regulations; therefore, FDA has established the following administrative enforcement procedures for the diversion or destruction of shell eggs and for informal hearings under the PHS Act: 
</P>
<P>(1) Upon finding that any shell eggs have been held in violation of this section, an authorized FDA representative or a State or local representative in accordance with paragraph (d) of this section may order such eggs to be diverted, under the supervision of said representative, for processing in accordance with the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 <I>et seq.</I>) or destroyed by or under the supervision of an officer or employee of the FDA, or, if applicable, of the State or locality in accordance with the following procedures: 
</P>
<P>(i) <I>Order for diversion or destruction.</I> Any division office of FDA or any State or local agency acting under paragraph (d) of this section, upon finding shell eggs held in violation of this section, may serve upon the person in whose possession such eggs are found a written order that such eggs be diverted, under the supervision of an officer or employee of the issuing entity, for processing in accordance with the EPIA (21 U.S.C. 1031 <I>et seq.</I>) or destroyed by or under the supervision of said division office, within 10 working days from the date of receipt of the order. 
</P>
<P>(ii) <I>Issuance of order.</I> The order shall include the following information: 
</P>
<P>(A) A statement that the shell eggs identified in the order are subject to diversion for processing in accordance with the EPIA or destruction; 
</P>
<P>(B) A detailed description of the facts that justify the issuance of the order; 
</P>
<P>(C) The location of the eggs; 
</P>
<P>(D) A statement that these eggs shall not be sold, distributed, or otherwise disposed of or moved except as provided in paragraph (e)(1)(v) of this section; 
</P>
<P>(E) Identification or description of the eggs; 
</P>
<P>(F) The order number; 
</P>
<P>(G) The date of the order; 
</P>
<P>(H) The text of this entire section; 
</P>
<P>(I) A statement that the order may be appealed by written appeal or by requesting an informal hearing; 
</P>
<P>(J) The name and phone number of the person issuing the order; and 
</P>
<P>(K) The location and telephone number of the office or agency and the name of its director. 
</P>
<P>(iii) <I>Approval of Division Director.</I> An order, before issuance, shall be approved by the FDA Division Director in whose division the shell eggs are located. If prior written approval is not feasible, prior oral approval shall be obtained and confirmed by written memorandum as soon as possible. 
</P>
<P>(iv) <I>Labeling or marking of shell eggs under order.</I> An FDA, State, or local agency representative issuing an order under paragraph (e)(1) of this section shall label or mark the shell eggs with official tags that include the following information: 
</P>
<P>(A) A statement that the shell eggs are detained in accordance with regulations issued under section 361(a) of the PHS Act (42 U.S.C. 264(a)). 
</P>
<P>(B) A statement that the shell eggs shall not be sold, distributed or otherwise disposed of or moved except, after notifying the issuing entity in writing, to: 
</P>
<P>(<I>1</I>) Divert them for processing in accordance with the EPIA or destroy them; or 
</P>
<P>(<I>2</I>) Move them to an another location for holding pending appeal. 
</P>
<P>(C) A statement that the violation of the order or the removal or alteration of the tag is punishable by fine or imprisonment or both (section 368 of the PHS Act, 42 U.S.C. 271). 
</P>
<P>(D) The order number and the date of the order, and the name of the government representative who issued the order. 
</P>
<P>(v) <I>Sale or other disposition of shell eggs under order.</I> After service of the order, the person in possession of the shell eggs that are the subject of the order shall not sell, distribute, or otherwise dispose of or move any eggs subject to the order unless and until the notice is withdrawn after an appeal except, after notifying FDA's division office or, if applicable, the State or local agency in writing, to: 
</P>
<P>(A) Divert or destroy them as specified in paragraph (e)(1)(i) of this section; or 
</P>
<P>(B) Move them to another location for holding pending appeal. 
</P>
<P>(2) The person on whom the order for diversion or destruction is served may either comply with the order or appeal the order to an Office of Regulatory Affairs Program Director in accordance with the following procedures:
</P>
<P>(i) <I>Appeal of a detention order.</I> Any appeal shall be submitted in writing to FDA's Division Director in whose division the shell eggs are located within 5 working days of the issuance of the order. If the appeal includes a request for an informal hearing, the hearing shall be held within 5 working days after the appeal is filed or, if requested by the appellant, at a later date, which shall not be later than 20 calendar days after the issuance of the order. The order may also be appealed within the same period of 5 working days by any other person having an ownership or proprietary interest in such shell eggs. The appellant of an order shall state the ownership or proprietary interest the appellant has in the shell eggs.
</P>
<P>(ii) <I>Summary decision.</I> A request for a hearing may be denied, in whole or in part and at any time after a request for a hearing has been submitted, if the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director determines that no genuine and substantial issue of fact has been raised by the material submitted in connection with the hearing or from matters officially noticed. If the presiding FDA official determines that a hearing is not justified, written notice of the determination will be given to the parties explaining the reason for denial.
</P>
<P>(iii) <I>Informal hearing.</I> Appearance by any appellant at the hearing may be by mail or in person, with or without counsel. The informal hearing shall be conducted by the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director, and a written summary of the proceedings shall be prepared by the presiding FDA official.
</P>
<P>(A) The presiding FDA official may direct that the hearing be conducted in any suitable manner permitted by law and this section. The presiding FDA official has the power to take such actions and make such rulings as are necessary or appropriate to maintain order and to conduct an informal, fair, expeditious, and impartial hearing, and to enforce the requirements concerning the conduct of hearings.
</P>
<P>(B) Employees of FDA will first give a full and complete statement of the action which is the subject of the hearing, together with the information and reasons supporting it, and may present oral or written information relevant to the hearing. The party requesting the hearing may then present oral or written information relevant to the hearing. All parties may conduct reasonable examination of any person (except for the presiding officer and counsel for the parties) who makes any statement on the matter at the hearing. 
</P>
<P>(C) The hearing shall be informal in nature, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views will be made or considered, but any party may comment upon or rebut any information and views presented by another party. 
</P>
<P>(D) The party requesting the hearing may have the hearing transcribed, at the party's expense, in which case a copy of the transcript is to be furnished to FDA. Any transcript of the hearing will be included with the presiding FDA official's report of the hearing.
</P>
<P>(E) The presiding FDA official shall prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. Whenever time permits, the presiding FDA official may give the parties the opportunity to review and comment on the report of the hearing.
</P>
<P>(F) The presiding FDA official shall include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and shall include a recommended decision, with a statement of reasons.
</P>
<P>(iv) <I>Written appeal.</I> If the appellant appeals the detention order but does not request a hearing, the presiding FDA official shall render a decision on the appeal affirming or revoking the detention within 5-working days after the receipt of the appeal.
</P>
<P>(v) <I>Presiding FDA official's decision.</I> If, based on the evidence presented at the hearing or by the appellant in a written appeal, the presiding FDA official finds that the shell eggs were held in violation of this section, he shall affirm the order that they be diverted, under the supervision of an officer or employee of FDA for processing under the EPIA or destroyed by or under the supervision of an officer or employee of FDA; otherwise, the presiding FDA official shall issue a written notice that the prior order is withdrawn. If the presiding FDA official affirms the order, he shall order that the diversion or destruction be accomplished within 10-working days from the date of the issuance of his decision. The presiding FDA official's decision shall be accompanied by a statement of the reasons for the decision. The decision of the presiding FDA official shall constitute final agency action, reviewable in the courts.
</P>
<P>(vi) <I>No appeal.</I> If there is no appeal of the order and the person in possession of the shell eggs that are subject to the order fails to divert or destroy them within 10 working days, or if the demand is affirmed by the presiding FDA official after an appeal and the person in possession of such eggs fails to divert or destroy them within 10 working days, FDA's division office or appropriate State or local agency may designate an officer or employee to divert or destroy such eggs. It shall be unlawful to prevent or to attempt to prevent such diversion or destruction of the shell eggs by the designated officer or employee.
</P>
<P>(f) <I>Inspection.</I> Persons engaged in retail distribution of shell eggs shall permit authorized representatives of FDA to make at any reasonable time such inspection of the retail establishment in which shell eggs are being held, including inspection and sampling of such eggs and the equipment in which shell eggs are held and any records relating to such equipment or eggs, as may be necessary in the judgement of such representatives to determine compliance with the provisions of this section. Inspections may be made with or without notice and will ordinarily be made during regular business hours. 
</P>
<P>(g) <I>Preemption.</I> No State or local governing entity shall establish or continue in effect any law, rule, regulation, or other requirement allowing refrigeration of unpasteurized shell eggs at retail establishments at any temperature greater than 7.2 °C (45 °F).
</P>
<CITA TYPE="N">[65 FR 76112, Dec. 5, 2000, as amended at 82 FR 14145, Mar. 17, 2017; 85 FR 16552, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV5>


<DIV5 N="117" NODE="21:2.0.1.1.16" TYPE="PART">
<HEAD>PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 331, 342, 343, 350d note, 350g, 350g note, 371, 374; 42 U.S.C. 243, 264, 271.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>80 FR 56145, Sept. 17, 2015, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 117 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.16.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 117.1" NODE="21:2.0.1.1.16.1.1.1" TYPE="SECTION">
<HEAD>§ 117.1   Applicability and status.</HEAD>
<P>(a) The criteria and definitions in this part apply in determining whether a food is:
</P>
<P>(1) Adulterated within the meaning of:
</P>
<P>(i) Section 402(a)(3) of the Federal Food, Drug, and Cosmetic Act in that the food has been manufactured under such conditions that it is unfit for food; or
</P>
<P>(ii) Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; and
</P>
<P>(2) In violation of section 361 of the Public Health Service Act (42 U.S.C. 264).
</P>
<P>(b) The operation of a facility that manufactures, processes, packs, or holds food for sale in the United States if the owner, operator, or agent in charge of such facility is required to comply with, and is not in compliance with, section 418 of the Federal Food, Drug, and Cosmetic Act or subpart C, D, E, F, or G of this part is a prohibited act under section 301(uu) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(c) Food covered by specific current good manufacturing practice regulations also is subject to the requirements of those regulations.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3715, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.3" NODE="21:2.0.1.1.16.1.1.2" TYPE="SECTION">
<HEAD>§ 117.3   Definitions.</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act apply to such terms when used in this part. The following definitions also apply:
</P>
<P><I>Acid foods</I> or <I>acidified foods</I> means foods that have an equilibrium pH of 4.6 or below.
</P>
<P><I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practice.
</P>
<P><I>Affiliate</I> means any facility that controls, is controlled by, or is under common control with another facility.
</P>
<P><I>Allergen cross-contact</I> means the unintentional incorporation of a food allergen into a food.
</P>
<P><I>Audit</I> means the systematic, independent, and documented examination (through observation, investigation, records review, discussions with employees of the audited entity, and, as appropriate, sampling and laboratory analysis) to assess an audited entity's food safety processes and procedures.
</P>
<P><I>Batter</I> 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.
</P>
<P><I>Blanching,</I> except for tree nuts and peanuts, means a prepackaging heat treatment of foodstuffs for an adequate time and at an adequate temperature to partially or completely inactivate the naturally occurring enzymes and to effect other physical or biochemical changes in the food.
</P>
<P><I>Calendar day</I> means every day shown on the calendar.
</P>
<P><I>Correction</I> means an action to identify and correct a problem that occurred during the production of food, without other actions associated with a corrective action procedure (such as actions to reduce the likelihood that the problem will recur, evaluate all affected food for safety, and prevent affected food from entering commerce).
</P>
<P><I>Critical control point</I> means a point, step, or procedure in a food process at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce such hazard to an acceptable level.
</P>
<P><I>Defect action level</I> means a level of a non-hazardous, naturally occurring, unavoidable defect at which FDA may regard a food product “adulterated” and subject to enforcement action under section 402(a)(3) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Environmental pathogen</I> means a pathogen capable of surviving and persisting within the manufacturing, processing, packing, or holding environment such that food may be contaminated and may result in foodborne illness if that food is consumed without treatment to significantly minimize the environmental pathogen. Examples of environmental pathogens for the purposes of this part include <I>Listeria monocytogenes</I> and <I>Salmonella</I> spp. but do not include the spores of pathogenic sporeforming bacteria.
</P>
<P><I>Facility</I> means a domestic facility or a foreign facility that is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act, in accordance with the requirements of part 1, subpart H of this chapter.
</P>
<P><I>Farm</I> means farm as defined in § 1.227 of this chapter.
</P>
<P><I>FDA</I> means the Food and Drug Administration.
</P>
<P><I>Food</I> means food as defined in section 201(f) of the Federal Food, Drug, and Cosmetic Act and includes raw materials and ingredients.
</P>
<P><I>Food allergen</I> means a major food allergen as defined in section 201(qq) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Food-contact surfaces</I> are those surfaces that contact human food and those surfaces from which drainage, or other transfer, onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. “Food-contact surfaces” includes utensils and food-contact surfaces of equipment.
</P>
<P><I>Full-time equivalent employee</I> is a term used to represent the number of employees of a business entity for the purpose of determining whether the business qualifies for the small business exemption. The number of full-time equivalent employees is determined by dividing the total number of hours of salary or wages paid directly to employees of the business entity and of all of its affiliates and subsidiaries by the number of hours of work in 1 year, 2,080 hours (<I>i.e.,</I> 40 hours × 52 weeks). If the result is not a whole number, round down to the next lowest whole number.
</P>
<P><I>Harvesting</I> applies to farms and farm mixed-type facilities and means activities that are traditionally performed on farms for the purpose of removing raw agricultural commodities from the place they were grown or raised and preparing them for use as food. Harvesting is limited to activities performed on raw agricultural commodities, or on processed foods created by drying/dehydrating a raw agricultural commodity without additional manufacturing/processing, on a farm. Harvesting does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Examples of harvesting include cutting (or otherwise separating) the edible portion of the raw agricultural commodity from the crop plant and removing or trimming part of the raw agricultural commodity (<I>e.g.,</I> foliage, husks, roots or stems). Examples of harvesting also include cooling, field coring, filtering, gathering, hulling, shelling, sifting, threshing, trimming of outer leaves of, and washing raw agricultural commodities grown on a farm.
</P>
<P><I>Hazard</I> means any biological, chemical (including radiological), or physical agent that has the potential to cause illness or injury.
</P>
<P><I>Hazard requiring a preventive control</I> means a known or reasonably foreseeable hazard for which a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would, based on the outcome of a hazard analysis (which includes an assessment of the severity of the illness or injury if the hazard were to occur and the probability that the hazard will occur in the absence of preventive controls), establish one or more preventive controls to significantly minimize or prevent the hazard in a food and components to manage those controls (such as monitoring, corrections or corrective actions, verification, and records) as appropriate to the food, the facility, and the nature of the preventive control and its role in the facility's food safety system.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of a food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Known or reasonably foreseeable hazard</I> means a biological, chemical (including radiological), or physical hazard that is known to be, or has the potential to be, associated with the facility or the food.
</P>
<P><I>Lot</I> means the food produced during a period of time and identified by an establishment's specific code.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Microorganisms</I> means yeasts, molds, bacteria, viruses, protozoa, and microscopic parasites and includes species that are pathogens. The term “undesirable microorganisms” includes those microorganisms that are pathogens, that subject food to decomposition, that indicate that food is contaminated with filth, or that otherwise may cause food to be adulterated.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Monitor</I> means to conduct a planned sequence of observations or measurements to assess whether control measures are operating as intended.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Pathogen</I> means a microorganism of public health significance.
</P>
<P><I>Pest</I> refers to any objectionable animals or insects including birds, rodents, flies, and larvae.
</P>
<P><I>Plant</I> means the building or structure or parts thereof, used for or in connection with the manufacturing, processing, packing, or holding of human food.
</P>
<P><I>Preventive controls</I> means those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packing, or holding at the time of the analysis.
</P>
<P><I>Preventive controls qualified individual</I> means a qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system.
</P>
<P><I>Qualified auditor</I> means a person who is a qualified individual as defined in this part and has technical expertise obtained through education, training, or experience (or a combination thereof) necessary to perform the auditing function as required by § 117.180(c)(2). Examples of potential qualified auditors include:
</P>
<P>(1) A government employee, including a foreign government employee; and
</P>
<P>(2) An audit agent of a certification body that is accredited in accordance with regulations in part 1, subpart M of this chapter.
</P>
<P><I>Qualified end-user,</I> with respect to a food, means the consumer of the food (where the term consumer does not include a business); or a restaurant or retail food establishment (as those terms are defined in § 1.227 of this chapter) that:
</P>
<P>(1) Is located:
</P>
<P>(i) In the same State or the same Indian reservation as the qualified facility that sold the food to such restaurant or establishment; or
</P>
<P>(ii) Not more than 275 miles from such facility; and
</P>
<P>(2) Is purchasing the food for sale directly to consumers at such restaurant or retail food establishment.
</P>
<P><I>Qualified facility</I> means (when including the sales by any subsidiary; affiliate; or subsidiaries or affiliates, collectively, of any entity of which the facility is a subsidiary or affiliate) a facility that is a very small business as defined in this part, or a facility to which both of the following apply:
</P>
<P>(1) During the 3-year period preceding the applicable calendar year, the average annual monetary value of the food manufactured, processed, packed or held at such facility that is sold directly to qualified end-users (as defined in this part) during such period exceeded the average annual monetary value of the food sold by such facility to all other purchasers; and
</P>
<P>(2) The average annual monetary value of all food sold during the 3-year period preceding the applicable calendar year was less than $500,000, adjusted for inflation.
</P>
<P><I>Qualified facility exemption</I> means an exemption applicable to a qualified facility under § 117.5(a).
</P>
<P><I>Qualified individual</I> means a person who has the education, training, or experience (or a combination thereof) necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individual's assigned duties. A qualified individual may be, but is not required to be, an employee of the establishment.
</P>
<P><I>Quality control operation</I> means a planned and systematic procedure for taking all actions necessary to prevent food from being adulterated.
</P>
<P><I>Raw agricultural commodity</I> has the meaning given in section 201(r) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Ready-to-eat food (RTE food)</I> means any food that is normally eaten in its raw state or any other food, including a processed food, for which it is reasonably foreseeable that the food will be eaten without further processing that would significantly minimize biological hazards.
</P>
<P><I>Receiving facility</I> means a facility that is subject to subparts C and G of this part and that manufactures/processes a raw material or other ingredient that it receives from a supplier.
</P>
<P><I>Rework</I> means clean, unadulterated food that has been removed from processing for reasons other than insanitary conditions or that has been successfully reconditioned by reprocessing and that is suitable for use as food.
</P>
<P><I>Safe-moisture level</I> is a level of moisture low enough to prevent the growth of undesirable microorganisms in the finished product under the intended conditions of manufacturing, processing, packing, and holding. The safe moisture level for a food is related to its water activity (a<E T="52">w</E>). An a<E T="52">w</E> will be considered safe for a food if adequate data are available that demonstrate that the food at or below the given a<E T="52">w</E> will not support the growth of undesirable microorganisms.
</P>
<P><I>Sanitize</I> means to adequately treat cleaned surfaces by a process that is effective in destroying vegetative cells of pathogens, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.
</P>
<P><I>Significantly minimize</I> means to reduce to an acceptable level, including to eliminate.
</P>
<P><I>Small business</I> means, for purposes of this part, a business (including any subsidiaries and affiliates) employing fewer than 500 full-time equivalent employees.
</P>
<P><I>Subsidiary</I> means any company which is owned or controlled directly or indirectly by another company.
</P>
<P><I>Supplier</I> means the establishment that manufactures/processes the food, raises the animal, or grows the food that is provided to a receiving facility without further manufacturing/processing by another establishment, except for further manufacturing/processing that consists solely of the addition of labeling or similar activity of a <I>de minimis</I> nature.
</P>
<P><I>Supply-chain-applied control</I> means a preventive control for a hazard in a raw material or other ingredient when the hazard in the raw material or other ingredient is controlled before its receipt.
</P>
<P><I>Unexposed packaged food</I> means packaged food that is not exposed to the environment.
</P>
<P><I>Validation</I> means obtaining and evaluating scientific and technical evidence that a control measure, combination of control measures, or the food safety plan as a whole, when properly implemented, is capable of effectively controlling the identified hazards.
</P>
<P><I>Verification</I> means the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure or combination of control measures is or has been operating as intended and to establish the validity of the food safety plan.
</P>
<P><I>Very small business</I> means, for purposes of this part, a business (including any subsidiaries and affiliates) averaging less than $1,000,000, adjusted for inflation, per year, during the 3-year period preceding the applicable calendar year in sales of human food plus the market value of human food manufactured, processed, packed, or held without sale (<I>e.g.,</I> held for a fee).
</P>
<P><I>Water activity</I> (a<E T="52">w</E>) is a measure of the free moisture in a food and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
</P>
<P><I>Written procedures for receiving raw materials and other ingredients</I> means written procedures to ensure that raw materials and other ingredients are received only from suppliers approved by the receiving facility (or, when necessary and appropriate, on a temporary basis from unapproved suppliers whose raw materials or other ingredients are subjected to adequate verification activities before acceptance for use).
</P>
<P><I>You</I> means, for purposes of this part, the owner, operator, or agent in charge of a facility.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3715, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.4" NODE="21:2.0.1.1.16.1.1.3" TYPE="SECTION">
<HEAD>§ 117.4   Qualifications of individuals who manufacture, process, pack, or hold food.</HEAD>
<P>(a) <I>Applicability.</I> (1) The management of an establishment must ensure that all individuals who manufacture, process, pack, or hold food subject to subparts B and F of this part are qualified to perform their assigned duties.
</P>
<P>(2) The owner, operator, or agent in charge of a facility must ensure that all individuals who manufacture, process, pack, or hold food subject to subpart C, D, E, F, or G of this part are qualified to perform their assigned duties.
</P>
<P>(b) <I>Qualifications of all individuals engaged in manufacturing, processing, packing, or holding food.</I> Each individual engaged in manufacturing, processing, packing, or holding food (including temporary and seasonal personnel) or in the supervision thereof must:
</P>
<P>(1) Be a qualified individual as that term is defined in § 117.3—<I>i.e.,</I> have the education, training, or experience (or a combination thereof) necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individual's assigned duties; and
</P>
<P>(2) Receive training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility and the individual's assigned duties.
</P>
<P>(c) <I>Additional qualifications of supervisory personnel.</I> Responsibility for ensuring compliance by individuals with the requirements of this part must be clearly assigned to supervisory personnel who have the education, training, or experience (or a combination thereof) necessary to supervise the production of clean and safe food.
</P>
<P>(d) <I>Records.</I> Records that document training required by paragraph (b)(2) of this section must be established and maintained.


</P>
</DIV8>


<DIV8 N="§ 117.5" NODE="21:2.0.1.1.16.1.1.4" TYPE="SECTION">
<HEAD>§ 117.5   Exemptions.</HEAD>
<P>(a) Except as provided by subpart E of this part, subparts C and G of this part do not apply to a qualified facility. Qualified facilities are subject to the modified requirements in § 117.201.
</P>
<P>(b) Subparts C and G of this part do not apply with respect to activities that are subject to part 123 of this chapter (Fish and Fishery Products) at a facility if you are required to comply with, and are in compliance with, part 123 of this chapter with respect to such activities.
</P>
<P>(c) Subparts C and G of this part do not apply with respect to activities that are subject to part 120 of this chapter (Hazard Analysis and Critical Control Point (HACCP) Systems) at a facility if you are required to comply with, and are in compliance with, part 120 of this chapter with respect to such activities.
</P>
<P>(d)(1) Subparts C and G of this part do not apply with respect to activities that are subject to part 113 of this chapter (Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers) at a facility if you are required to comply with, and are in compliance with, part 113 of this chapter with respect to such activities.
</P>
<P>(2) The exemption in paragraph (d)(1) of this section is applicable only with respect to the microbiological hazards that are regulated under part 113 of this chapter.
</P>
<P>(e) Subparts C and G do not apply to any facility with regard to the manufacturing, processing, packaging, or holding of a dietary supplement that is in compliance with the requirements of part 111 of this chapter (Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplements) and section 761 of the Federal Food, Drug, and Cosmetic Act (Serious Adverse Event Reporting for Dietary Supplements).
</P>
<P>(f) Subparts C and G of this part do not apply to activities of a facility that are subject to section 419 of the Federal Food, Drug, and Cosmetic Act (Standards for Produce Safety).
</P>
<P>(g)(1) The exemption in paragraph (g)(3) of this section applies to packing or holding of processed foods on a farm mixed-type facility, except for processed foods produced by drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins, and drying/dehydrating fresh herbs to produce dried herbs), and packaging and labeling such commodities, without additional manufacturing/processing (such as chopping and slicing), the packing and holding of which are within the “farm” definition in § 1.227 of this chapter. Activities that are within the “farm” definition, when conducted on a farm mixed-type facility, are not subject to the requirements of subparts C and G of this part and therefore do not need to be specified in the exemption.
</P>
<P>(2) For the purposes of paragraphs (g)(3) and (h)(3) of this section, the following terms describe the foods associated with the activity/food combinations. Several foods that are fruits or vegetables are separately considered for the purposes of these activity/food combinations (<I>i.e.,</I> coffee beans, cocoa beans, fresh herbs, peanuts, sugarcane, sugar beets, tree nuts, seeds for direct consumption) to appropriately address specific hazards associated with these foods and/or processing activities conducted on these foods.
</P>
<P>(i) <I>Dried/dehydrated fruit and vegetable products</I> includes only those processed food products such as raisins and dried legumes made without additional manufacturing/processing beyond drying/dehydrating, packaging, and/or labeling.
</P>
<P>(ii) <I>Other fruit and vegetable products</I> includes those processed food products that have undergone one or more of the following processes: acidification, boiling, canning, coating with things other than wax/oil/resin, cooking, cutting, chopping, grinding, peeling, shredding, slicing, or trimming. Examples include flours made from legumes (such as chickpea flour), pickles, and snack chips made from potatoes or plantains. Examples also include dried fruit and vegetable products made with additional manufacturing/processing (such as dried apple slices; pitted, dried plums, cherries, and apricots; and sulfited raisins). This category does not include dried/dehydrated fruit and vegetable products made without additional manufacturing/processing as described in paragraph (g)(2)(i) of this section. This category also does not include products that require time/temperature control for safety (such as fresh-cut fruits and vegetables).
</P>
<P>(iii) <I>Peanut and tree nut products</I> includes processed food products such as roasted peanuts and tree nuts, seasoned peanuts and tree nuts, and peanut and tree nut flours.
</P>
<P>(iv) <I>Processed seeds for direct consumption</I> include processed food products such as roasted pumpkin seeds, roasted sunflower seeds, and roasted flax seeds.
</P>
<P>(v) <I>Dried/dehydrated herb and spice products</I> includes only processed food products such as dried intact herbs made without additional manufacturing/processing beyond drying/dehydrating, packaging, and/or labeling.
</P>
<P>(vi) <I>Other herb and spice products</I> includes those processed food products such as chopped fresh herbs, chopped or ground dried herbs (including tea), herbal extracts (<I>e.g.,</I> essential oils, extracts containing more than 20 percent ethanol, extracts containing more than 35 percent glycerin), dried herb- or spice-infused honey, and dried herb- or spice-infused oils and/or vinegars. This category does not include dried/dehydrated herb and spice products made without additional manufacturing/processing beyond drying/dehydrating, packaging, and/or labeling as described in paragraph (g)(2)(v) of this section. This category also does not include products that require time/temperature control for safety, such as fresh herb-infused oils.
</P>
<P>(vii) <I>Grains</I> include barley, dent- or flint-corn, sorghum, oats, rice, rye, wheat, amaranth, quinoa, buckwheat and oilseeds for oil extraction (such as cotton seed, flax seed, rapeseed, soybeans, and sunflower seed).
</P>
<P>(viii) <I>Milled grain products</I> include processed food products such as flour, bran, and corn meal.
</P>
<P>(ix) <I>Baked goods</I> include processed food products such as breads, brownies, cakes, cookies, and crackers. This category does not include products that require time/temperature control for safety, such as cream-filled pastries.
</P>
<P>(x) <I>Other grain products</I> include processed food products such as dried cereal, dried pasta, oat flakes, and popcorn. This category does not include milled grain products as described in paragraph (g)(2)(viii) of this section or baked goods as described in paragraph (g)(2)(ix) of this section.
</P>
<P>(3) Subparts C and G of this part do not apply to on-farm packing or holding of food by a small or very small business, and § 117.201 does not apply to on-farm packing or holding of food by a very small business, if the only packing and holding activities subject to section 418 of the Federal Food, Drug, and Cosmetic Act that the business conducts are the following low-risk packing or holding activity/food combinations—<I>i.e.,</I> packing (or re-packing) (including weighing or conveying incidental to packing or re-packing); sorting, culling, or grading incidental to packing or storing; and storing (ambient, cold and controlled atmosphere) of:
</P>
<P>(i) Baked goods (<I>e.g.,</I> bread and cookies);
</P>
<P>(ii) Candy (<I>e.g.,</I> hard candy, fudge, maple candy, maple cream, nut brittles, taffy, and toffee);
</P>
<P>(iii) Cocoa beans (roasted);
</P>
<P>(iv) Cocoa products;
</P>
<P>(v) Coffee beans (roasted);
</P>
<P>(vi) Game meat jerky;
</P>
<P>(vii) Gums, latexes, and resins that are processed foods;
</P>
<P>(viii) Honey (pasteurized);
</P>
<P>(ix) Jams, jellies, and preserves;
</P>
<P>(x) Milled grain products (<I>e.g.,</I> flour, bran, and corn meal);
</P>
<P>(xi) Molasses and treacle;
</P>
<P>(xii) Oils (<I>e.g.,</I> olive oil and sunflower seed oil);
</P>
<P>(xiii) Other fruit and vegetable products (<I>e.g.,</I> flours made from legumes; pitted, dried fruits; sliced, dried apples; snack chips);
</P>
<P>(xiv) Other grain products (<I>e.g.,</I> dried pasta, oat flakes, and popcorn);
</P>
<P>(xv) Other herb and spice products (<I>e.g.,</I> chopped or ground dried herbs, herbal extracts);
</P>
<P>(xvi) Peanut and tree nut products (<I>e.g.,</I> roasted peanuts and tree nut flours);
</P>
<P>(xvii) Processed seeds for direct consumption (<I>e.g.,</I> roasted pumpkin seeds);
</P>
<P>(xviii) Soft drinks and carbonated water;
</P>
<P>(xix) Sugar;
</P>
<P>(xx) Syrups (<I>e.g.,</I> maple syrup and agave syrup);
</P>
<P>(xxi) Trail mix and granola;
</P>
<P>(xxii) Vinegar; and
</P>
<P>(xxiii) Any other processed food that does not require time/temperature control for safety (e.g., vitamins, minerals, and dietary ingredients (<I>e.g.,</I> bone meal) in powdered, granular, or other solid form).
</P>
<P>(h)(1) The exemption in paragraph (h)(3) of this section applies to manufacturing/processing of foods on a farm mixed-type facility, except for manufacturing/processing that is within the “farm” definition in § 1.227 of this chapter. Drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins, and drying/dehydrating fresh herbs to produce dried herbs), and packaging and labeling such commodities, without additional manufacturing/processing (such as chopping and slicing), are within the “farm” definition in § 1.227 of this chapter. In addition, treatment to manipulate ripening of raw agricultural commodities (such as by treating produce with ethylene gas), and packaging and labeling the treated raw agricultural commodities, without additional manufacturing/processing, is within the “farm” definition. In addition, coating intact fruits and vegetables with wax, oil, or resin used for the purpose of storage or transportation is within the “farm” definition. Activities that are within the “farm” definition, when conducted on a farm mixed-type facility, are not subject to the requirements of subparts C and G of this part and therefore do not need to be specified in the exemption.
</P>
<P>(2) The terms in paragraph (g)(2) of this section describe certain foods associated with the activity/food combinations in paragraph (h)(3) of this section.
</P>
<P>(3) Subparts C and G of this part do not apply to on-farm manufacturing/processing activities conducted by a small or very small business for distribution into commerce, and § 117.201 does not apply to on-farm manufacturing/processing activities conducted by a very small business for distribution into commerce, if the only manufacturing/processing activities subject to section 418 of the Federal Food, Drug, and Cosmetic Act that the business conducts are the following low-risk manufacturing/processing activity/food combinations:
</P>
<P>(i) Boiling gums, latexes, and resins;
</P>
<P>(ii) Chopping, coring, cutting, peeling, pitting, shredding, and slicing acid fruits and vegetables that have a pH less than 4.2 (<I>e.g.,</I> cutting lemons and limes), baked goods (<I>e.g.,</I> slicing bread), dried/dehydrated fruit and vegetable products (<I>e.g.,</I> pitting dried plums), dried herbs and other spices (<I>e.g.,</I> chopping intact, dried basil), game meat jerky, gums/latexes/resins, other grain products (<I>e.g.,</I> shredding dried cereal), peanuts and tree nuts, and peanut and tree nut products (<I>e.g.,</I> chopping roasted peanuts);
</P>
<P>(iii) Coating dried/dehydrated fruit and vegetable products (<I>e.g.,</I> coating raisins with chocolate), other fruit and vegetable products except for non-dried, non-intact fruits and vegetables (<I>e.g.,</I> coating dried plum pieces, dried pitted cherries, and dried pitted apricots with chocolate are low-risk activity/food combinations but coating apples on a stick with caramel is not a low-risk activity/food combination), other grain products (<I>e.g.,</I> adding caramel to popcorn or adding seasonings to popcorn provided that the seasonings have been treated to significantly minimize pathogens, peanuts and tree nuts (<I>e.g.,</I> adding seasonings provided that the seasonings have been treated to significantly minimize pathogens), and peanut and tree nut products (<I>e.g.,</I> adding seasonings provided that the seasonings have been treated to significantly minimize pathogens));
</P>
<P>(iv) Drying/dehydrating (that includes additional manufacturing or is performed on processed foods) other fruit and vegetable products with pH less than 4.2 (<I>e.g.,</I> drying cut fruit and vegetables with pH less than 4.2), and other herb and spice products (<I>e.g.,</I> drying chopped fresh herbs, including tea);
</P>
<P>(v) Extracting (including by pressing, by distilling, and by solvent extraction) dried/dehydrated herb and spice products (<I>e.g.,</I> dried mint), fresh herbs (<I>e.g.,</I> fresh mint), fruits and vegetables (<I>e.g.,</I> olives, avocados), grains (<I>e.g.,</I> oilseeds), and other herb and spice products (<I>e.g.,</I> chopped fresh mint, chopped dried mint);
</P>
<P>(vi) Freezing acid fruits and vegetables with pH less than 4.2 and other fruit and vegetable products with pH less than 4.2 (<I>e.g.,</I> cut fruits and vegetables);
</P>
<P>(vii) Grinding/cracking/crushing/milling baked goods (<I>e.g.,</I> crackers), cocoa beans (roasted), coffee beans (roasted), dried/dehydrated fruit and vegetable products (<I>e.g.,</I> raisins and dried legumes), dried/dehydrated herb and spice products (<I>e.g.,</I> intact dried basil), grains (<I>e.g.,</I> oats, rice, rye, wheat), other fruit and vegetable products (<I>e.g.,</I> dried, pitted dates), other grain products (<I>e.g.,</I> dried cereal), other herb and spice products (<I>e.g.,</I> chopped dried herbs), peanuts and tree nuts, and peanut and tree nut products (<I>e.g.,</I> roasted peanuts);
</P>
<P>(viii) Labeling baked goods that do not contain food allergens, candy that does not contain food allergens, cocoa beans (roasted), cocoa products that do not contain food allergens), coffee beans (roasted), game meat jerky, gums/latexes/resins that are processed foods, honey (pasteurized), jams/jellies/preserves, milled grain products that do not contain food allergens (<I>e.g.,</I> corn meal) or that are single-ingredient foods (<I>e.g.,</I> wheat flour, wheat bran), molasses and treacle, oils, other fruit and vegetable products that do not contain food allergens (<I>e.g.,</I> snack chips made from potatoes or plantains), other grain products that do not contain food allergens (<I>e.g.,</I> popcorn), other herb and spice products (<I>e.g.,</I> chopped or ground dried herbs), peanut or tree nut products, (provided that they are single-ingredient, or are in forms in which the consumer can reasonably be expected to recognize the food allergen(s) without label declaration, or both (<I>e.g.,</I> roasted or seasoned whole nuts, single-ingredient peanut or tree nut flours)), processed seeds for direct consumption, soft drinks and carbonated water, sugar, syrups, trail mix and granola (other than those containing milk chocolate and provided that peanuts and/or tree nuts are in forms in which the consumer can reasonably be expected to recognize the food allergen(s) without label declaration), vinegar, and any other processed food that does not require time/temperature control for safety and that does not contain food allergens (<I>e.g.,</I> vitamins, minerals, and dietary ingredients (<I>e.g.,</I> bone meal) in powdered, granular, or other solid form);
</P>
<P>(ix) Making baked goods from milled grain products (<I>e.g.,</I> breads and cookies);
</P>
<P>(x) Making candy from peanuts and tree nuts (<I>e.g.,</I> nut brittles), sugar/syrups (<I>e.g.,</I> taffy, toffee), and saps (<I>e.g.,</I> maple candy, maple cream);
</P>
<P>(xi) Making cocoa products from roasted cocoa beans;
</P>
<P>(xii) Making dried pasta from grains;
</P>
<P>(xiii) Making jams, jellies, and preserves from acid fruits and vegetables with a pH of 4.6 or below;
</P>
<P>(xiv) Making molasses and treacle from sugar beets and sugarcane;
</P>
<P>(xv) Making oat flakes from grains;
</P>
<P>(xvi) Making popcorn from grains;
</P>
<P>(xvii) Making snack chips from fruits and vegetables (<I>e.g.,</I> making plantain and potato chips);
</P>
<P>(xviii) Making soft drinks and carbonated water from sugar, syrups, and water;
</P>
<P>(xix) Making sugars and syrups from fruits and vegetables (<I>e.g.,</I> dates), grains (<I>e.g.,</I> rice, sorghum), other grain products (<I>e.g.,</I> malted grains such as barley), saps (<I>e.g.,</I> agave, birch, maple, palm), sugar beets, and sugarcane;
</P>
<P>(xx) Making trail mix and granola from cocoa products (<I>e.g.,</I> chocolate), dried/dehydrated fruit and vegetable products (<I>e.g.,</I> raisins), other fruit and vegetable products (<I>e.g.,</I> chopped dried fruits), other grain products (<I>e.g.,</I> oat flakes), peanut and tree nut products, and processed seeds for direct consumption, provided that peanuts, tree nuts, and processed seeds are treated to significantly minimize pathogens;
</P>
<P>(xxi) Making vinegar from fruits and vegetables, other fruit and vegetable products (<I>e.g.,</I> fruit wines, apple cider), and other grain products (<I>e.g.,</I> malt);
</P>
<P>(xxii) Mixing baked goods (<I>e.g.,</I> types of cookies), candy (<I>e.g.,</I> varieties of taffy), cocoa beans (roasted), coffee beans (roasted), dried/dehydrated fruit and vegetable products (<I>e.g.,</I> dried blueberries, dried currants, and raisins), dried/dehydrated herb and spice products (<I>e.g.,</I> dried, intact basil and dried, intact oregano), honey (pasteurized), milled grain products (<I>e.g.,</I> flour, bran, and corn meal), other fruit and vegetable products (<I>e.g.,</I> dried, sliced apples and dried, sliced peaches), other grain products (<I>e.g.,</I> different types of dried pasta), other herb and spice products (<I>e.g.,</I> chopped or ground dried herbs, dried herb- or spice-infused honey, and dried herb- or spice-infused oils and/or vinegars), peanut and tree nut products, sugar, syrups, vinegar, and any other processed food that does not require time/temperature control for safety (<I>e.g.,</I> vitamins, minerals, and dietary ingredients (<I>e.g.,</I> bone meal) in powdered, granular, or other solid form);
</P>
<P>(xxiii) Packaging baked goods (<I>e.g.,</I> bread and cookies), candy, cocoa beans (roasted), cocoa products, coffee beans (roasted), game meat jerky, gums/latexes/resins that are processed foods, honey (pasteurized), jams/jellies/preserves, milled grain products (<I>e.g.,</I> flour, bran, corn meal), molasses and treacle, oils, other fruit and vegetable products (<I>e.g.,</I> pitted, dried fruits; sliced, dried apples; snack chips), other grain products (<I>e.g.,</I> popcorn), other herb and spice products (<I>e.g.,</I> chopped or ground dried herbs), peanut and tree nut products, processed seeds for direct consumption, soft drinks and carbonated water, sugar, syrups, trail mix and granola, vinegar, and any other processed food that does not require time/temperature control for safety (<I>e.g.,</I> vitamins, minerals, and dietary ingredients (<I>e.g.,</I> bone meal) in powdered, granular, or other solid form);
</P>
<P>(xxiv) Pasteurizing honey;
</P>
<P>(xxv) Roasting and toasting baked goods (<I>e.g.,</I> toasting bread for croutons);
</P>
<P>(xxvi) Salting other grain products (<I>e.g.,</I> soy nuts), peanut and tree nut products, and processed seeds for direct consumption; and
</P>
<P>(xxvii) Sifting milled grain products (<I>e.g.,</I> flour, bran, corn meal), other fruit and vegetable products (<I>e.g.,</I> chickpea flour), and peanut and tree nut products (<I>e.g.,</I> peanut flour, almond flour).
</P>
<P>(i)(1) Subparts C and G of this part do not apply with respect to alcoholic beverages at a facility that meets the following two conditions:
</P>
<P>(i) Under the Federal Alcohol Administration Act (27 U.S.C. 201 <I>et seq.</I>) or chapter 51 of subtitle E of the Internal Revenue Code of 1986 (26 U.S.C. 5001 <I>et seq.</I>) the facility is required to obtain a permit from, register with, or obtain approval of a notice or application from the Secretary of the Treasury as a condition of doing business in the United States, or is a foreign facility of a type that would require such a permit, registration, or approval if it were a domestic facility; and
</P>
<P>(ii) Under section 415 of the Federal Food, Drug, and Cosmetic Act the facility is required to register as a facility because it is engaged in manufacturing, processing, packing, or holding one or more alcoholic beverages.
</P>
<P>(2) Subparts C and G of this part do not apply with respect to food that is not an alcoholic beverage at a facility described in paragraph (i)(1) of this section, provided such food:
</P>
<P>(i) Is in prepackaged form that prevents any direct human contact with such food; and
</P>
<P>(ii) Constitutes not more than 5 percent of the overall sales of the facility, as determined by the Secretary of the Treasury.
</P>
<P>(j) Subparts C and G of this part do not apply to facilities that are solely engaged in the storage of raw agricultural commodities (other than fruits and vegetables) intended for further distribution or processing.
</P>
<P>(k)(1) Except as provided by paragraph (k)(2) of this section, subpart B of this part does not apply to any of the following:
</P>
<P>(i) “Farms” (as defined in § 1.227 of this chapter);
</P>
<P>(ii) Fishing vessels that are not subject to the registration requirements of part 1, subpart H of this chapter in accordance with § 1.226(f) of this chapter;
</P>
<P>(iii) Establishments solely engaged in the holding and/or transportation of one or more raw agricultural commodities;
</P>
<P>(iv) Activities of “farm mixed-type facilities” (as defined in § 1.227 of this chapter) that fall within the definition of “farm”; or
</P>
<P>(v) Establishments solely engaged in hulling, shelling, drying, packing, and/or holding nuts (without additional manufacturing/processing, such as roasting nuts).
</P>
<P>(2) If a “farm” or “farm mixed-type facility” dries/dehydrates raw agricultural commodities that are produce as defined in part 112 of this chapter to create a distinct commodity, subpart B of this part applies to the packaging, packing, and holding of the dried commodities. Compliance with this requirement may be achieved by complying with subpart B of this part or with the applicable requirements for packing and holding in part 112 of this chapter.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.7" NODE="21:2.0.1.1.16.1.1.5" TYPE="SECTION">
<HEAD>§ 117.7   Applicability of subparts C, D, and G of this part to a facility solely engaged in the storage of unexposed packaged food.</HEAD>
<P>(a) <I>Applicability of subparts C and G.</I> Subparts C and G of this part do not apply to a facility solely engaged in the storage of unexposed packaged food.
</P>
<P>(b) <I>Applicability of subpart D.</I> A facility solely engaged in the storage of unexposed packaged food, including unexposed packaged food that requires time/temperature control to significantly minimize or prevent the growth of, or toxin production by, pathogens is subject to the modified requirements in § 117.206 for any unexposed packaged food that requires time/temperature control to significantly minimize or prevent the growth of, or toxin production by, pathogens.


</P>
</DIV8>


<DIV8 N="§ 117.8" NODE="21:2.0.1.1.16.1.1.6" TYPE="SECTION">
<HEAD>§ 117.8   Applicability of subpart B of this part to the off-farm packing and holding of raw agricultural commodities.</HEAD>
<P>Except as provided by § 117.5(k)(1), subpart B of this part applies to the off-farm packaging, packing, and holding of raw agricultural commodities. Compliance with this requirement for raw agricultural commodities that are produce as defined in part 112 of this chapter may be achieved by complying with subpart B of this part or with the applicable requirements for packing and holding in part 112 of this chapter.
</P>
<CITA TYPE="N">[81 FR 3956, Jan. 25, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.9" NODE="21:2.0.1.1.16.1.1.7" TYPE="SECTION">
<HEAD>§ 117.9   Records required for this subpart.</HEAD>
<P>(a) Records that document training required by § 117.4(b)(2) must be established and maintained.
</P>
<P>(b) The records that must be established and maintained are subject to the requirements of subpart F of this part.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.16.2" TYPE="SUBPART">
<HEAD>Subpart B—Current Good Manufacturing Practice</HEAD>


<DIV8 N="§ 117.10" NODE="21:2.0.1.1.16.2.1.1" TYPE="SECTION">
<HEAD>§ 117.10   Personnel.</HEAD>
<P>The management of the establishment must take reasonable measures and precautions to ensure the following:
</P>
<P>(a) <I>Disease control.</I> Any person who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food-contact surfaces, or food-packaging materials becoming contaminated, must be excluded from any operations which may be expected to result in such contamination until the condition is corrected, unless conditions such as open lesions, boils, and infected wounds are adequately covered (<I>e.g.,</I> by an impermeable cover). Personnel must be instructed to report such health conditions to their supervisors.
</P>
<P>(b) <I>Cleanliness.</I> All persons working in direct contact with food, food-contact surfaces, and food-packaging materials must conform to hygienic practices while on duty to the extent necessary to protect against allergen cross-contact and against contamination of food. The methods for maintaining cleanliness include:
</P>
<P>(1) Wearing outer garments suitable to the operation in a manner that protects against allergen cross-contact and against the contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(2) Maintaining adequate personal cleanliness.
</P>
<P>(3) Washing hands thoroughly (and sanitizing if necessary to protect against contamination with undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence from the work station, and at any other time when the hands may have become soiled or contaminated.
</P>
<P>(4) Removing all unsecured jewelry and other objects that might fall into food, equipment, or containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against the contamination by these objects of the food, food-contact surfaces, or food-packaging materials.
</P>
<P>(5) Maintaining gloves, if they are used in food handling, in an intact, clean, and sanitary condition.
</P>
<P>(6) Wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other effective hair restraints.
</P>
<P>(7) Storing clothing or other personal belongings in areas other than where food is exposed or where equipment or utensils are washed.
</P>
<P>(8) Confining the following to areas other than where food may be exposed or where equipment or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.
</P>
<P>(9) Taking any other necessary precautions to protect against allergen cross-contact and against contamination of food, food-contact surfaces, or food-packaging materials with microorganisms or foreign substances (including perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin).


</P>
</DIV8>


<DIV8 N="§ 117.20" NODE="21:2.0.1.1.16.2.1.2" TYPE="SECTION">
<HEAD>§ 117.20   Plant and grounds.</HEAD>
<P>(a) <I>Grounds.</I> The grounds about a food plant under the control of the operator must be kept in a condition that will protect against the contamination of food. The methods for adequate maintenance of grounds must include:
</P>
<P>(1) Properly storing equipment, removing litter and waste, and cutting weeds or grass within the immediate vicinity of the plant that may constitute an attractant, breeding place, or harborage for pests.
</P>
<P>(2) Maintaining roads, yards, and parking lots so that they do not constitute a source of contamination in areas where food is exposed.
</P>
<P>(3) Adequately draining areas that may contribute contamination to food by seepage, foot-borne filth, or providing a breeding place for pests.
</P>
<P>(4) Operating systems for waste treatment and disposal in an adequate manner so that they do not constitute a source of contamination in areas where food is exposed.
</P>
<P>(5) If the plant grounds are bordered by grounds not under the operator's control and not maintained in the manner described in paragraphs (a)(1) through (4) of this section, care must be exercised in the plant by inspection, extermination, or other means to exclude pests, dirt, and filth that may be a source of food contamination.
</P>
<P>(b) <I>Plant construction and design.</I> The plant must be suitable in size, construction, and design to facilitate maintenance and sanitary operations for food-production purposes (<I>i.e.,</I> manufacturing, processing, packing, and holding). The plant must:
</P>
<P>(1) Provide adequate space for such placement of equipment and storage of materials as is necessary for maintenance, sanitary operations, and the production of safe food.
</P>
<P>(2) Permit the taking of adequate precautions to reduce the potential for allergen cross-contact and for contamination of food, food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth, and other extraneous material. The potential for allergen cross-contact and for contamination may be reduced by adequate food safety controls and operating practices or effective design, including the separation of operations in which allergen cross-contact and contamination are likely to occur, by one or more of the following means: location, time, partition, air flow systems, dust control systems, enclosed systems, or other effective means.
</P>
<P>(3) Permit the taking of adequate precautions to protect food in installed outdoor bulk vessels by any effective means, including:
</P>
<P>(i) Using protective coverings.
</P>
<P>(ii) Controlling areas over and around the vessels to eliminate harborages for pests.
</P>
<P>(iii) Checking on a regular basis for pests and pest infestation.
</P>
<P>(iv) Skimming fermentation vessels, as necessary.
</P>
<P>(4) Be constructed in such a manner that floors, walls, and ceilings may be adequately cleaned and kept clean and kept in good repair; that drip or condensate from fixtures, ducts and pipes does not contaminate food, food-contact surfaces, or food-packaging materials; and that aisles or working spaces are provided between equipment and walls and are adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food, food-contact surfaces, or food-packaging materials with clothing or personal contact.
</P>
<P>(5) Provide adequate lighting in hand-washing areas, dressing and locker rooms, and toilet rooms and in all areas where food is examined, manufactured, processed, packed, or held and where equipment or utensils are cleaned; and provide shatter-resistant light bulbs, fixtures, skylights, or other glass suspended over exposed food in any step of preparation or otherwise protect against food contamination in case of glass breakage.
</P>
<P>(6) Provide adequate ventilation or control equipment to minimize dust, odors and vapors (including steam and noxious fumes) in areas where they may cause allergen cross-contact or contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for allergen cross-contact and for contaminating food, food-packaging materials, and food-contact surfaces.
</P>
<P>(7) Provide, where necessary, adequate screening or other protection against pests.


</P>
</DIV8>


<DIV8 N="§ 117.35" NODE="21:2.0.1.1.16.2.1.3" TYPE="SECTION">
<HEAD>§ 117.35   Sanitary operations.</HEAD>
<P>(a) <I>General maintenance.</I> Buildings, fixtures, and other physical facilities of the plant must be maintained in a clean and sanitary condition and must be kept in repair adequate to prevent food from becoming adulterated. Cleaning and sanitizing of utensils and equipment must be conducted in a manner that protects against allergen cross-contact and against contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(b) <I>Substances used in cleaning and sanitizing; storage of toxic materials.</I> (1) Cleaning compounds and sanitizing agents used in cleaning and sanitizing procedures must be free from undesirable microorganisms and must be safe and adequate under the conditions of use. Compliance with this requirement must be verified by any effective means, including purchase of these substances under a letter of guarantee or certification or examination of these substances for contamination. Only the following toxic materials may be used or stored in a plant where food is processed or exposed:
</P>
<P>(i) Those required to maintain clean and sanitary conditions;
</P>
<P>(ii) Those necessary for use in laboratory testing procedures;
</P>
<P>(iii) Those necessary for plant and equipment maintenance and operation; and
</P>
<P>(iv) Those necessary for use in the plant's operations.
</P>
<P>(2) Toxic cleaning compounds, sanitizing agents, and pesticide chemicals must be identified, held, and stored in a manner that protects against contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(c) <I>Pest control.</I> Pests must not be allowed in any area of a food plant. Guard, guide, or pest-detecting dogs may be allowed in some areas of a plant if the presence of the dogs is unlikely to result in contamination of food, food-contact surfaces, or food-packaging materials. Effective measures must be taken to exclude pests from the manufacturing, processing, packing, and holding areas and to protect against the contamination of food on the premises by pests. The use of pesticides to control pests in the plant is permitted only under precautions and restrictions that will protect against the contamination of food, food-contact surfaces, and food-packaging materials.
</P>
<P>(d) <I>Sanitation of food-contact surfaces.</I> All food-contact surfaces, including utensils and food-contact surfaces of equipment, must be cleaned as frequently as necessary to protect against allergen cross-contact and against contamination of food.
</P>
<P>(1) Food-contact surfaces used for manufacturing/processing, packing, or holding low-moisture food must be in a clean, dry, sanitary condition before use. When the surfaces are wet-cleaned, they must, when necessary, be sanitized and thoroughly dried before subsequent use.
</P>
<P>(2) In wet processing, when cleaning is necessary to protect against allergen cross-contact or the introduction of microorganisms into food, all food-contact surfaces must be cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated. Where equipment and utensils are used in a continuous production operation, the utensils and food-contact surfaces of the equipment must be cleaned and sanitized as necessary.
</P>
<P>(3) Single-service articles (such as utensils intended for one-time use, paper cups, and paper towels) must be stored, handled, and disposed of in a manner that protects against allergen cross-contact and against contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(e) <I>Sanitation of non-food-contact surfaces.</I> Non-food-contact surfaces of equipment used in the operation of a food plant must be cleaned in a manner and as frequently as necessary to protect against allergen cross-contact and against contamination of food, food-contact surfaces, and food-packaging materials.
</P>
<P>(f) <I>Storage and handling of cleaned portable equipment and utensils.</I> Cleaned and sanitized portable equipment with food-contact surfaces and utensils must be stored in a location and manner that protects food-contact surfaces from allergen cross-contact and from contamination.


</P>
</DIV8>


<DIV8 N="§ 117.37" NODE="21:2.0.1.1.16.2.1.4" TYPE="SECTION">
<HEAD>§ 117.37   Sanitary facilities and controls.</HEAD>
<P>Each plant must be equipped with adequate sanitary facilities and accommodations including:
</P>
<P>(a) <I>Water supply.</I> The water supply must be adequate for the operations intended and must be derived from an adequate source. Any water that contacts food, food-contact surfaces, or food-packaging materials must be safe and of adequate sanitary quality. Running water at a suitable temperature, and under pressure as needed, must be provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and food-packaging materials, or for employee sanitary facilities.
</P>
<P>(b) <I>Plumbing.</I> Plumbing must be of adequate size and design and adequately installed and maintained to:
</P>
<P>(1) Carry adequate quantities of water to required locations throughout the plant.
</P>
<P>(2) Properly convey sewage and liquid disposable waste from the plant.
</P>
<P>(3) Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition.
</P>
<P>(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor.
</P>
<P>(5) Provide that there is not backflow from, or cross-connection between, piping systems that discharge waste water or sewage and piping systems that carry water for food or food manufacturing.
</P>
<P>(c) <I>Sewage disposal.</I> Sewage must be disposed of into an adequate sewerage system or disposed of through other adequate means.
</P>
<P>(d) <I>Toilet facilities.</I> Each plant must provide employees with adequate, readily accessible toilet facilities. Toilet facilities must be kept clean and must not be a potential source of contamination of food, food-contact surfaces, or food-packaging materials.
</P>
<P>(e) <I>Hand-washing facilities.</I> Each plant must provide hand-washing facilities designed to ensure that an employee's hands are not a source of contamination of food, food-contact surfaces, or food-packaging materials, by providing facilities that are adequate, convenient, and furnish running water at a suitable temperature.
</P>
<P>(f) <I>Rubbish and offal disposal.</I> Rubbish and any offal must be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant and harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces, food-packaging materials, water supplies, and ground surfaces.


</P>
</DIV8>


<DIV8 N="§ 117.40" NODE="21:2.0.1.1.16.2.1.5" TYPE="SECTION">
<HEAD>§ 117.40   Equipment and utensils.</HEAD>
<P>(a)(1) All plant equipment and utensils used in manufacturing, processing, packing, or holding food must be so designed and of such material and workmanship as to be adequately cleanable, and must be adequately maintained to protect against allergen cross-contact and contamination.
</P>
<P>(2) Equipment and utensils must be designed, constructed, and used appropriately to avoid the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants.
</P>
<P>(3) Equipment must be installed so as to facilitate the cleaning and maintenance of the equipment and of adjacent spaces.
</P>
<P>(4) Food-contact surfaces must be corrosion-resistant when in contact with food.
</P>
<P>(5) Food-contact surfaces must be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds, sanitizing agents, and cleaning procedures.
</P>
<P>(6) Food-contact surfaces must be maintained to protect food from allergen cross-contact and from being contaminated by any source, including unlawful indirect food additives.
</P>
<P>(b) Seams on food-contact surfaces must be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter and thus minimize the opportunity for growth of microorganisms and allergen cross-contact.
</P>
<P>(c) Equipment that is in areas where food is manufactured, processed, packed, or held and that does not come into contact with food must be so constructed that it can be kept in a clean and sanitary condition.
</P>
<P>(d) Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, and automated systems, must be of a design and construction that enables them to be maintained in an appropriate clean and sanitary condition.
</P>
<P>(e) Each freezer and cold storage compartment used to store and hold food capable of supporting growth of microorganisms must be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device so installed as to show the temperature accurately within the compartment.
</P>
<P>(f) Instruments and controls used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food must be accurate and precise and adequately maintained, and adequate in number for their designated uses.
</P>
<P>(g) Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment must be treated in such a way that food is not contaminated with unlawful indirect food additives.


</P>
</DIV8>


<DIV8 N="§ 117.80" NODE="21:2.0.1.1.16.2.1.6" TYPE="SECTION">
<HEAD>§ 117.80   Processes and controls.</HEAD>
<P>(a) <I>General.</I> (1) All operations in the manufacturing, processing, packing, and holding of food (including operations directed to receiving, inspecting, transporting, and segregating) must be conducted in accordance with adequate sanitation principles.
</P>
<P>(2) Appropriate quality control operations must be employed to ensure that food is suitable for human consumption and that food-packaging materials are safe and suitable.
</P>
<P>(3) Overall sanitation of the plant must be under the supervision of one or more competent individuals assigned responsibility for this function.
</P>
<P>(4) Adequate precautions must be taken to ensure that production procedures do not contribute to allergen cross-contact and to contamination from any source.
</P>
<P>(5) Chemical, microbial, or extraneous-material testing procedures must be used where necessary to identify sanitation failures or possible allergen cross-contact and food contamination.
</P>
<P>(6) All food that has become contaminated to the extent that it is adulterated must be rejected, or if appropriate, treated or processed to eliminate the contamination.
</P>
<P>(b) <I>Raw materials and other ingredients.</I> (1) Raw materials and other ingredients must be inspected and segregated or otherwise handled as necessary to ascertain that they are clean and suitable for processing into food and must be stored under conditions that will protect against allergen cross-contact and against contamination and minimize deterioration. Raw materials must be washed or cleaned as necessary to remove soil or other contamination. Water used for washing, rinsing, or conveying food must be safe and of adequate sanitary quality. Water may be reused for washing, rinsing, or conveying food if it does not cause allergen cross-contact or increase the level of contamination of the food.
</P>
<P>(2) Raw materials and other ingredients must either not contain levels of microorganisms that may render the food injurious to the health of humans, or they must be pasteurized or otherwise treated during manufacturing operations so that they no longer contain levels that would cause the product to be adulterated.
</P>
<P>(3) Raw materials and other ingredients susceptible to contamination with aflatoxin or other natural toxins must comply with FDA regulations for poisonous or deleterious substances before these raw materials or other ingredients are incorporated into finished food.
</P>
<P>(4) Raw materials, other ingredients, and rework susceptible to contamination with pests, undesirable microorganisms, or extraneous material must comply with applicable FDA regulations for natural or unavoidable defects if a manufacturer wishes to use the materials in manufacturing food.
</P>
<P>(5) Raw materials, other ingredients, and rework must be held in bulk, or in containers designed and constructed so as to protect against allergen cross-contact and against contamination and must be held at such temperature and relative humidity and in such a manner as to prevent the food from becoming adulterated. Material scheduled for rework must be identified as such.
</P>
<P>(6) Frozen raw materials and other ingredients must be kept frozen. If thawing is required prior to use, it must be done in a manner that prevents the raw materials and other ingredients from becoming adulterated.
</P>
<P>(7) Liquid or dry raw materials and other ingredients received and stored in bulk form must be held in a manner that protects against allergen cross-contact and against contamination.
</P>
<P>(8) Raw materials and other ingredients that are food allergens, and rework that contains food allergens, must be identified and held in a manner that prevents allergen cross-contact.
</P>
<P>(c) <I>Manufacturing operations.</I> (1) Equipment and utensils and food containers must be maintained in an adequate condition through appropriate cleaning and sanitizing, as necessary. Insofar as necessary, equipment must be taken apart for thorough cleaning.
</P>
<P>(2) All food manufacturing, processing, packing, and holding must be conducted under such conditions and controls as are necessary to minimize the potential for the growth of microorganisms, allergen cross-contact, contamination of food, and deterioration of food.
</P>
<P>(3) Food that can support the rapid growth of undesirable microorganisms must be held at temperatures that will prevent the food from becoming adulterated during manufacturing, processing, packing, and holding.
</P>
<P>(4) Measures such as sterilizing, irradiating, pasteurizing, cooking, freezing, refrigerating, controlling pH, or controlling a<E T="52">w</E> that are taken to destroy or prevent the growth of undesirable microorganisms must be adequate under the conditions of manufacture, handling, and distribution to prevent food from being adulterated.
</P>
<P>(5) Work-in-process and rework must be handled in a manner that protects against allergen cross-contact, contamination, and growth of undesirable microorganisms.
</P>
<P>(6) Effective measures must be taken to protect finished food from allergen cross-contact and from contamination by raw materials, other ingredients, or refuse. When raw materials, other ingredients, or refuse are unprotected, they must not be handled simultaneously in a receiving, loading, or shipping area if that handling could result in allergen cross-contact or contaminated food. Food transported by conveyor must be protected against allergen cross-contact and against contamination as necessary.
</P>
<P>(7) Equipment, containers, and utensils used to convey, hold, or store raw materials and other ingredients, work-in-process, rework, or other food must be constructed, handled, and maintained during manufacturing, processing, packing, and holding in a manner that protects against allergen cross-contact and against contamination.
</P>
<P>(8) Adequate measures must be taken to protect against the inclusion of metal or other extraneous material in food.
</P>
<P>(9) Food, raw materials, and other ingredients that are adulterated:
</P>
<P>(i) Must be disposed of in a manner that protects against the contamination of other food; or
</P>
<P>(ii) If the adulterated food is capable of being reconditioned, it must be:
</P>
<P>(A) Reconditioned (if appropriate) using a method that has been proven to be effective; or
</P>
<P>(B) Reconditioned (if appropriate) and reexamined and subsequently found not to be adulterated within the meaning of the Federal Food, Drug, and Cosmetic Act before being incorporated into other food.
</P>
<P>(10) Steps such as washing, peeling, trimming, cutting, sorting and inspecting, mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming must be performed so as to protect food against allergen cross-contact and against contamination. Food must be protected from contaminants that may drip, drain, or be drawn into the food.
</P>
<P>(11) Heat blanching, when required in the preparation of food capable of supporting microbial growth, must be effected by heating the food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the food or passing it to subsequent manufacturing without delay. Growth and contamination by thermophilic microorganisms in blanchers must be minimized by the use of adequate operating temperatures and by periodic cleaning and sanitizing as necessary.
</P>
<P>(12) Batters, breading, sauces, gravies, dressings, dipping solutions, and other similar preparations that are held and used repeatedly over time must be treated or maintained in such a manner that they are protected against allergen cross-contact and against contamination, and minimizing the potential for the growth of undesirable microorganisms.
</P>
<P>(13) Filling, assembling, packaging, and other operations must be performed in such a way that the food is protected against allergen cross-contact, contamination and growth of undesirable microorganisms.
</P>
<P>(14) Food, such as dry mixes, nuts, intermediate moisture food, and dehydrated food, that relies principally on the control of a<E T="52">w</E> for preventing the growth of undesirable microorganisms must be processed to and maintained at a safe moisture level.
</P>
<P>(15) Food, such as acid and acidified food, that relies principally on the control of pH for preventing the growth of undesirable microorganisms must be monitored and maintained at a pH of 4.6 or below.
</P>
<P>(16) When ice is used in contact with food, it must be made from water that is safe and of adequate sanitary quality in accordance with § 117.37(a), and must be used only if it has been manufactured in accordance with current good manufacturing practice as outlined in this part.


</P>
</DIV8>


<DIV8 N="§ 117.93" NODE="21:2.0.1.1.16.2.1.7" TYPE="SECTION">
<HEAD>§ 117.93   Warehousing and distribution.</HEAD>
<P>Storage and transportation of food must be under conditions that will protect against allergen cross-contact and against biological, chemical (including radiological), and physical contamination of food, as well as against deterioration of the food and the container.


</P>
</DIV8>


<DIV8 N="§ 117.95" NODE="21:2.0.1.1.16.2.1.8" TYPE="SECTION">
<HEAD>§ 117.95   Holding and distribution of human food by-products for use as animal food.</HEAD>
<P>(a) Human food by-products held for distribution as animal food without additional manufacturing or processing by the human food processor, as identified in § 507.12 of this chapter, must be held under conditions that will protect against contamination, including the following:
</P>
<P>(1) Containers and equipment used to convey or hold human food by-products for use as animal food before distribution must be designed, constructed of appropriate material, cleaned as necessary, and maintained to protect against the contamination of human food by-products for use as animal food;
</P>
<P>(2) Human food by-products for use as animal food held for distribution must be held in a way to protect against contamination from sources such as trash; and
</P>
<P>(3) During holding, human food by-products for use as animal food must be accurately identified.
</P>
<P>(b) Labeling that identifies the by-product by the common or usual name must be affixed to or accompany human food by-products for use as animal food when distributed.
</P>
<P>(c) Shipping containers (<I>e.g.,</I> totes, drums, and tubs) and bulk vehicles used to distribute human food by-products for use as animal food must be examined prior to use to protect against contamination of the human food by-products for use as animal food from the container or vehicle when the facility is responsible for transporting the human food by-products for use as animal food itself or arranges with a third party to transport the human food by-products for use as animal food.
</P>
<CITA TYPE="N">[80 FR 56337, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 117.110" NODE="21:2.0.1.1.16.2.1.9" TYPE="SECTION">
<HEAD>§ 117.110   Defect action levels.</HEAD>
<P>(a) The manufacturer, processor, packer, and holder of food must at all times utilize quality control operations that reduce natural or unavoidable defects to the lowest level currently feasible.
</P>
<P>(b) The mixing of a food containing defects at levels that render that food adulterated with another lot of food is not permitted and renders the final food adulterated, regardless of the defect level of the final food. For examples of defect action levels that may render food adulterated, see the Defect Levels Handbook, which is accessible at<I>http://www.fda.gov/pchfrule</I> and at<I>http://www.fda.gov</I>.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.16.3" TYPE="SUBPART">
<HEAD>Subpart C—Hazard Analysis and Risk-Based Preventive Controls</HEAD>


<DIV8 N="§ 117.126" NODE="21:2.0.1.1.16.3.1.1" TYPE="SECTION">
<HEAD>§ 117.126   Food safety plan.</HEAD>
<P>(a) <I>Requirement for a food safety plan.</I> (1) You must prepare, or have prepared, and implement a written food safety plan.
</P>
<P>(2) The food safety plan must be prepared, or its preparation overseen, by one or more preventive controls qualified individuals.
</P>
<P>(b) <I>Contents of a food safety plan.</I> The written food safety plan must include:
</P>
<P>(1) The written hazard analysis as required by § 117.130(a)(2);
</P>
<P>(2) The written preventive controls as required by § 117.135(b);
</P>
<P>(3) The written supply-chain program as required by subpart G of this part;
</P>
<P>(4) The written recall plan as required by § 117.139(a); and
</P>
<P>(5) The written procedures for monitoring the implementation of the preventive controls as required by § 117.145(a);
</P>
<P>(6) The written corrective action procedures as required by § 117.150(a)(1); and
</P>
<P>(7) The written verification procedures as required by § 117.165(b).
</P>
<P>(c) <I>Records.</I> The food safety plan required by this section is a record that is subject to the requirements of subpart F of this part.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 84 FR 12491, Apr. 2, 2019]


</CITA>
</DIV8>


<DIV8 N="§ 117.130" NODE="21:2.0.1.1.16.3.1.2" TYPE="SECTION">
<HEAD>§ 117.130   Hazard analysis.</HEAD>
<P>(a) <I>Requirement for a hazard analysis.</I> (1) You must conduct a hazard analysis to identify and evaluate, based on experience, illness data, scientific reports, and other information, known or reasonably foreseeable hazards for each type of food manufactured, processed, packed, or held at your facility to determine whether there are any hazards requiring a preventive control.
</P>
<P>(2) The hazard analysis must be written regardless of its outcome.
</P>
<P>(b) <I>Hazard identification.</I> The hazard identification must consider:
</P>
<P>(1) Known or reasonably foreseeable hazards that include:
</P>
<P>(i) Biological hazards, including microbiological hazards such as parasites, environmental pathogens, and other pathogens;
</P>
<P>(ii) Chemical hazards, including radiological hazards, substances such as pesticide and drug residues, natural toxins, decomposition, unapproved food or color additives, and food allergens; and
</P>
<P>(iii) Physical hazards (such as stones, glass, and metal fragments); and
</P>
<P>(2) Known or reasonably foreseeable hazards that may be present in the food for any of the following reasons:
</P>
<P>(i) The hazard occurs naturally;
</P>
<P>(ii) The hazard may be unintentionally introduced; or
</P>
<P>(iii) The hazard may be intentionally introduced for purposes of economic gain.
</P>
<P>(c) <I>Hazard evaluation.</I> (1)(i) The hazard analysis must include an evaluation of the hazards identified in paragraph (b) of this section to assess the severity of the illness or injury if the hazard were to occur and the probability that the hazard will occur in the absence of preventive controls.
</P>
<P>(ii) The hazard evaluation required by paragraph (c)(1)(i) of this section must include an evaluation of environmental pathogens whenever a ready-to-eat food is exposed to the environment prior to packaging and the packaged food does not receive a treatment or otherwise include a control measure (such as a formulation lethal to the pathogen) that would significantly minimize the pathogen.
</P>
<P>(2) The hazard evaluation must consider the effect of the following on the safety of the finished food for the intended consumer:
</P>
<P>(i) The formulation of the food;
</P>
<P>(ii) The condition, function, and design of the facility and equipment;
</P>
<P>(iii) Raw materials and other ingredients;
</P>
<P>(iv) Transportation practices;
</P>
<P>(v) Manufacturing/processing procedures;
</P>
<P>(vi) Packaging activities and labeling activities;
</P>
<P>(vii) Storage and distribution;
</P>
<P>(viii) Intended or reasonably foreseeable use;
</P>
<P>(ix) Sanitation, including employee hygiene; and
</P>
<P>(x) Any other relevant factors, such as the temporal (<I>e.g.,</I> weather-related) nature of some hazards (<I>e.g.,</I> levels of some natural toxins).


</P>
</DIV8>


<DIV8 N="§ 117.135" NODE="21:2.0.1.1.16.3.1.3" TYPE="SECTION">
<HEAD>§ 117.135   Preventive controls.</HEAD>
<P>(a)(1) You must identify and implement preventive controls to provide assurances that any hazards requiring a preventive control will be significantly minimized or prevented and the food manufactured, processed, packed, or held by your facility will not be adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(2) Preventive controls required by paragraph (a)(1) of this section include:
</P>
<P>(i) Controls at critical control points (CCPs), if there are any CCPs; and
</P>
<P>(ii) Controls, other than those at CCPs, that are also appropriate for food safety.
</P>
<P>(b) Preventive controls must be written.
</P>
<P>(c) Preventive controls include, as appropriate to the facility and the food:
</P>
<P>(1) <I>Process controls.</I> Process controls include procedures, practices, and processes to ensure the control of parameters during operations such as heat processing, acidifying, irradiating, and refrigerating foods. Process controls must include, as appropriate to the nature of the applicable control and its role in the facility's food safety system:
</P>
<P>(i) Parameters associated with the control of the hazard; and
</P>
<P>(ii) The maximum or minimum value, or combination of values, to which any biological, chemical, or physical parameter must be controlled to significantly minimize or prevent a hazard requiring a process control.
</P>
<P>(2) <I>Food allergen controls.</I> Food allergen controls include procedures, practices, and processes to control food allergens. Food allergen controls must include those procedures, practices, and processes employed for:
</P>
<P>(i) Ensuring protection of food from allergen cross-contact, including during storage, handling, and use; and
</P>
<P>(ii) Labeling the finished food, including ensuring that the finished food is not misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(3) <I>Sanitation controls.</I> Sanitation controls include procedures, practices, and processes to ensure that the facility is maintained in a sanitary condition adequate to significantly minimize or prevent hazards such as environmental pathogens, biological hazards due to employee handling, and food allergen hazards. Sanitation controls must include, as appropriate to the facility and the food, procedures, practices, and processes for the:
</P>
<P>(i) Cleanliness of food-contact surfaces, including food-contact surfaces of utensils and equipment;
</P>
<P>(ii) Prevention of allergen cross-contact and cross-contamination from insanitary objects and from personnel to food, food packaging material, and other food-contact surfaces and from raw product to processed product.
</P>
<P>(4) <I>Supply-chain controls.</I> Supply-chain controls include the supply-chain program as required by subpart G of this part.
</P>
<P>(5) <I>Recall plan.</I> Recall plan as required by § 117.139.
</P>
<P>(6) <I>Other controls.</I> Preventive controls include any other procedures, practices, and processes necessary to satisfy the requirements of paragraph (a) of this section. Examples of other controls include hygiene training and other current good manufacturing practices.


</P>
</DIV8>


<DIV8 N="§ 117.136" NODE="21:2.0.1.1.16.3.1.4" TYPE="SECTION">
<HEAD>§ 117.136   Circumstances in which the owner, operator, or agent in charge of a manufacturing/processing facility is not required to implement a preventive control.</HEAD>
<P>(a) <I>Circumstances.</I> If you are a manufacturer/processor, you are not required to implement a preventive control when you identify a hazard requiring a preventive control (identified hazard) and any of the following circumstances apply:
</P>
<P>(1) You determine and document that the type of food (<I>e.g.,</I> raw agricultural commodities such as cocoa beans, coffee beans, and grains) could not be consumed without application of an appropriate control.
</P>
<P>(2) You rely on your customer who is subject to the requirements for hazard analysis and risk-based preventive controls in this subpart to ensure that the identified hazard will be significantly minimized or prevented and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance, subject to the requirements of § 117.137, that the customer has established and is following procedures (identified in the written assurance) that will significantly minimize or prevent the identified hazard.
</P>
<P>(3) You rely on your customer who is not subject to the requirements for hazard analysis and risk-based preventive controls in this subpart to provide assurance it is manufacturing, processing, or preparing the food in accordance with applicable food safety requirements and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance that it is manufacturing, processing, or preparing the food in accordance with applicable food safety requirements.
</P>
<P>(4) You rely on your customer to provide assurance that the food will be processed to control the identified hazard by an entity in the distribution chain subsequent to the customer and you:
</P>
<P>(i) Disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(ii) Annually obtain from your customer written assurance, subject to the requirements of § 117.137, that your customer:
</P>
<P>(A) Will disclose in documents accompanying the food, in accordance with the practice of the trade, that the food is “not processed to control [identified hazard]”; and
</P>
<P>(B) Will only sell to another entity that agrees, in writing, it will:
</P>
<P>(<I>1</I>) Follow procedures (identified in a written assurance) that will significantly minimize or prevent the identified hazard (if the entity is subject to the requirements for hazard analysis and risk-based preventive controls in this subpart) or manufacture, process, or prepare the food in accordance with applicable food safety requirements (if the entity is not subject to the requirements for hazard analysis and risk-based preventive controls in this subpart); or
</P>
<P>(<I>2</I>) Obtain a similar written assurance from the entity's customer, subject to the requirements of § 117.137, as in paragraphs (a)(4)(ii)(A) and (B) of this section, as appropriate; or
</P>
<P>(5) You have established, documented, and implemented a system that ensures control, at a subsequent distribution step, of the hazards in the food you distribute and you document the implementation of that system.
</P>
<P>(b) <I>Records.</I> You must document any circumstance, specified in paragraph (a) of this section, that applies to you, including:
</P>
<P>(1) A determination, in accordance with paragraph (a) of this section, that the type of food could not be consumed without application of an appropriate control;
</P>
<P>(2) The annual written assurance from your customer in accordance with paragraph (a)(2) of this section;
</P>
<P>(3) The annual written assurance from your customer in accordance with paragraph (a)(3) of this section;
</P>
<P>(4) The annual written assurance from your customer in accordance with paragraph (a)(4) of this section; and
</P>
<P>(5) Your system, in accordance with paragraph (a)(5) of this section, that ensures control, at a subsequent distribution step, of the hazards in the food you distribute.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.137" NODE="21:2.0.1.1.16.3.1.5" TYPE="SECTION">
<HEAD>§ 117.137   Provision of assurances required under § 117.136(a)(2), (3), and (4).</HEAD>
<P>A facility that provides a written assurance under § 117.136(a)(2), (3), or (4) must act consistently with the assurance and document its actions taken to satisfy the written assurance.


</P>
</DIV8>


<DIV8 N="§ 117.139" NODE="21:2.0.1.1.16.3.1.6" TYPE="SECTION">
<HEAD>§ 117.139   Recall plan.</HEAD>
<P>For food with a hazard requiring a preventive control:
</P>
<P>(a) You must establish a written recall plan for the food.
</P>
<P>(b) The written recall plan must include procedures that describe the steps to be taken, and assign responsibility for taking those steps, to perform the following actions as appropriate to the facility:
</P>
<P>(1) Directly notify the direct consignees of the food being recalled, including how to return or dispose of the affected food;
</P>
<P>(2) Notify the public about any hazard presented by the food when appropriate to protect public health;
</P>
<P>(3) Conduct effectiveness checks to verify that the recall is carried out; and
</P>
<P>(4) Appropriately dispose of recalled food—<I>e.g.,</I> through reprocessing, reworking, diverting to a use that does not present a safety concern, or destroying the food.


</P>
</DIV8>


<DIV8 N="§ 117.140" NODE="21:2.0.1.1.16.3.1.7" TYPE="SECTION">
<HEAD>§ 117.140   Preventive control management components.</HEAD>
<P>(a) Except as provided by paragraphs (b) and (c) of this section, the preventive controls required under § 117.135 are subject to the following preventive control management components as appropriate to ensure the effectiveness of the preventive controls, taking into account the nature of the preventive control and its role in the facility's food safety system:
</P>
<P>(1) Monitoring in accordance with § 117.145;
</P>
<P>(2) Corrective actions and corrections in accordance with § 117.150; and
</P>
<P>(3) Verification in accordance with § 117.155.
</P>
<P>(b) The supply-chain program established in subpart G of this part is subject to the following preventive control management components as appropriate to ensure the effectiveness of the supply-chain program, taking into account the nature of the hazard controlled before receipt of the raw material or other ingredient:
</P>
<P>(1) Corrective actions and corrections in accordance with § 117.150, taking into account the nature of any supplier non-conformance;
</P>
<P>(2) Review of records in accordance with § 117.165(a)(4); and
</P>
<P>(3) Reanalysis in accordance with § 117.170.
</P>
<P>(c) The recall plan established in § 117.139 is not subject to the requirements of paragraph (a) of this section.


</P>
</DIV8>


<DIV8 N="§ 117.145" NODE="21:2.0.1.1.16.3.1.8" TYPE="SECTION">
<HEAD>§ 117.145   Monitoring.</HEAD>
<P>As appropriate to the nature of the preventive control and its role in the facility's food safety system:
</P>
<P>(a) <I>Written procedures.</I> You must establish and implement written procedures, including the frequency with which they are to be performed, for monitoring the preventive control; and
</P>
<P>(b) <I>Monitoring.</I> You must monitor the preventive controls with adequate frequency to provide assurance that they are consistently performed.
</P>
<P>(c) <I>Records.</I> (1) <I>Requirement to document monitoring.</I> You must document the monitoring of preventive controls in accordance with this section in records that are subject to verification in accordance with § 117.155(a)(2) and records review in accordance with § 117.165(a)(4)(i).
</P>
<P>(2) <I>Exception records.</I> (i) Records of refrigeration temperature during storage of food that requires time/temperature control to significantly minimize or prevent the growth of, or toxin production by, pathogens may be affirmative records demonstrating temperature is controlled or exception records demonstrating loss of temperature control.
</P>
<P>(ii) Exception records may be adequate in circumstances other than monitoring of refrigeration temperature.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.150" NODE="21:2.0.1.1.16.3.1.9" TYPE="SECTION">
<HEAD>§ 117.150   Corrective actions and corrections.</HEAD>
<P>(a) <I>Corrective action procedures.</I> As appropriate to the nature of the hazard and the nature of the preventive control, except as provided by paragraph (c) of this section:
</P>
<P>(1) You must establish and implement written corrective action procedures that must be taken if preventive controls are not properly implemented, including procedures to address, as appropriate:
</P>
<P>(i) The presence of a pathogen or appropriate indicator organism in a ready-to-eat product detected as a result of product testing conducted in accordance with § 117.165(a)(2); and
</P>
<P>(ii) The presence of an environmental pathogen or appropriate indicator organism detected through the environmental monitoring conducted in accordance with § 117.165(a)(3).
</P>
<P>(2) The corrective action procedures must describe the steps to be taken to ensure that:
</P>
<P>(i) Appropriate action is taken to identify and correct a problem that has occurred with implementation of a preventive control;
</P>
<P>(ii) Appropriate action is taken, when necessary, to reduce the likelihood that the problem will recur;
</P>
<P>(iii) All affected food is evaluated for safety; and
</P>
<P>(iv) All affected food is prevented from entering into commerce, if you cannot ensure that the affected food is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) <I>Corrective action in the event of an unanticipated food safety problem.</I> (1) Except as provided by paragraph (c) of this section, you are subject to the requirements of paragraphs (b)(2) of this section if any of the following circumstances apply:
</P>
<P>(i) A preventive control is not properly implemented and a corrective action procedure has not been established;
</P>
<P>(ii) A preventive control, combination of preventive controls, or the food safety plan as a whole is found to be ineffective; or
</P>
<P>(iii) A review of records in accordance with § 117.165(a)(4) finds that the records are not complete, the activities conducted did not occur in accordance with the food safety plan, or appropriate decisions were not made about corrective actions.
</P>
<P>(2) If any of the circumstances listed in paragraph (b)(1) of this section apply, you must:
</P>
<P>(i) Take corrective action to identify and correct the problem, reduce the likelihood that the problem will recur, evaluate all affected food for safety, and, as necessary, prevent affected food from entering commerce as would be done following a corrective action procedure under paragraphs (a)(2)(i) through (iv) of this section; and
</P>
<P>(ii) When appropriate, reanalyze the food safety plan in accordance with § 117.170 to determine whether modification of the food safety plan is required.
</P>
<P>(c) <I>Corrections.</I> You do not need to comply with the requirements of paragraphs (a) and (b) of this section if:
</P>
<P>(1) You take action, in a timely manner, to identify and correct conditions and practices that are not consistent with the food allergen controls in § 117.135(c)(2)(i) or the sanitation controls in § 117.135(c)(3)(i) or (ii); or
</P>
<P>(2) You take action, in a timely manner, to identify and correct a minor and isolated problem that does not directly impact product safety.
</P>
<P>(d) <I>Records.</I> All corrective actions (and, when appropriate, corrections) taken in accordance with this section must be documented in records. These records are subject to verification in accordance with § 117.155(a)(3) and records review in accordance with § 117.165(a)(4)(i).


</P>
</DIV8>


<DIV8 N="§ 117.155" NODE="21:2.0.1.1.16.3.1.10" TYPE="SECTION">
<HEAD>§ 117.155   Verification.</HEAD>
<P>(a) <I>Verification activities.</I> Verification activities must include, as appropriate to the nature of the preventive control and its role in the facility's food safety system:
</P>
<P>(1) Validation in accordance with § 117.160.
</P>
<P>(2) Verification that monitoring is being conducted as required by § 117.140 (and in accordance with § 117.145).
</P>
<P>(3) Verification that appropriate decisions about corrective actions are being made as required by § 117.140 (and in accordance with § 117.150).
</P>
<P>(4) Verification of implementation and effectiveness in accordance with § 117.165; and
</P>
<P>(5) Reanalysis in accordance with § 117.170.
</P>
<P>(b) <I>Documentation.</I> All verification activities conducted in accordance with this section must be documented in records.


</P>
</DIV8>


<DIV8 N="§ 117.160" NODE="21:2.0.1.1.16.3.1.11" TYPE="SECTION">
<HEAD>§ 117.160   Validation.</HEAD>
<P>(a) You must validate that the preventive controls identified and implemented in accordance with § 117.135 are adequate to control the hazard as appropriate to the nature of the preventive control and its role in the facility's food safety system.
</P>
<P>(b) The validation of the preventive controls:
</P>
<P>(1) Must be performed (or overseen) by a preventive controls qualified individual:
</P>
<P>(i)(A) Prior to implementation of the food safety plan; or
</P>
<P>(B) When necessary to demonstrate the control measures can be implemented as designed:
</P>
<P>(<I>1</I>) Within 90 calendar days after production of the applicable food first begins; or
</P>
<P>(<I>2</I>) Within a reasonable timeframe, provided that the preventive controls qualified individual prepares (or oversees the preparation of) a written justification for a timeframe that exceeds 90 calendar days after production of the applicable food first begins;
</P>
<P>(ii) Whenever a change to a control measure or combination of control measures could impact whether the control measure or combination of control measures, when properly implemented, will effectively control the hazards; and
</P>
<P>(iii) Whenever a reanalysis of the food safety plan reveals the need to do so;
</P>
<P>(2) Must include obtaining and evaluating scientific and technical evidence (or, when such evidence is not available or is inadequate, conducting studies) to determine whether the preventive controls, when properly implemented, will effectively control the hazards; and
</P>
<P>(c) You do not need to validate:
</P>
<P>(1) The food allergen controls in § 117.135(c)(2);
</P>
<P>(2) The sanitation controls in § 117.135(c)(3);
</P>
<P>(3) The recall plan in § 117.139;
</P>
<P>(4) The supply-chain program in subpart G of this part; and
</P>
<P>(5) Other preventive controls, if the preventive controls qualified individual prepares (or oversees the preparation of) a written justification that validation is not applicable based on factors such as the nature of the hazard, and the nature of the preventive control and its role in the facility's food safety system.


</P>
</DIV8>


<DIV8 N="§ 117.165" NODE="21:2.0.1.1.16.3.1.12" TYPE="SECTION">
<HEAD>§ 117.165   Verification of implementation and effectiveness.</HEAD>
<P>(a) <I>Verification activities.</I> You must verify that the preventive controls are consistently implemented and are effectively and significantly minimizing or preventing the hazards. To do so you must conduct activities that include the following, as appropriate to the facility, the food, and the nature of the preventive control and its role in the facility's food safety system:
</P>
<P>(1) Calibration of process monitoring instruments and verification instruments (or checking them for accuracy);
</P>
<P>(2) Product testing, for a pathogen (or appropriate indicator organism) or other hazard;
</P>
<P>(3) Environmental monitoring, for an environmental pathogen or for an appropriate indicator organism, if contamination of a ready-to-eat food with an environmental pathogen is a hazard requiring a preventive control, by collecting and testing environmental samples; and
</P>
<P>(4) Review of the following records within the specified timeframes, by (or under the oversight of) a preventive controls qualified individual, to ensure that the records are complete, the activities reflected in the records occurred in accordance with the food safety plan, the preventive controls are effective, and appropriate decisions were made about corrective actions:
</P>
<P>(i) Records of monitoring and corrective action records within 7 working days after the records are created or within a reasonable timeframe, provided that the preventive controls qualified individual prepares (or oversees the preparation of) a written justification for a timeframe that exceeds 7 working days; and
</P>
<P>(ii) Records of calibration, testing (<I>e.g.,</I> product testing, environmental monitoring), supplier and supply-chain verification activities, and other verification activities within a reasonable time after the records are created; and
</P>
<P>(5) Other activities appropriate for verification of implementation and effectiveness.
</P>
<P>(b) <I>Written procedures.</I> As appropriate to the facility, the food, the nature of the preventive control, and the role of the preventive control in the facility's food safety system, you must establish and implement written procedures for the following activities:
</P>
<P>(1) The method and frequency of calibrating process monitoring instruments and verification instruments (or checking them for accuracy) as required by paragraph (a)(1) of this section.
</P>
<P>(2) Product testing as required by paragraph (a)(2) of this section. Procedures for product testing must:
</P>
<P>(i) Be scientifically valid;
</P>
<P>(ii) Identify the test microorganism(s) or other analyte(s);
</P>
<P>(iii) Specify the procedures for identifying samples, including their relationship to specific lots of product;
</P>
<P>(iv) Include the procedures for sampling, including the number of samples and the sampling frequency;
</P>
<P>(v) Identify the test(s) conducted, including the analytical method(s) used;
</P>
<P>(vi) Identify the laboratory conducting the testing; and
</P>
<P>(vii) Include the corrective action procedures required by § 117.150(a)(1).
</P>
<P>(3) Environmental monitoring as required by paragraph (a)(3) of this section. Procedures for environmental monitoring must:
</P>
<P>(i) Be scientifically valid;
</P>
<P>(ii) Identify the test microorganism(s);
</P>
<P>(iii) Identify the locations from which samples will be collected and the number of sites to be tested during routine environmental monitoring. The number and location of sampling sites must be adequate to determine whether preventive controls are effective;
</P>
<P>(iv) Identify the timing and frequency for collecting and testing samples. The timing and frequency for collecting and testing samples must be adequate to determine whether preventive controls are effective;
</P>
<P>(v) Identify the test(s) conducted, including the analytical method(s) used;
</P>
<P>(vi) Identify the laboratory conducting the testing; and
</P>
<P>(vii) Include the corrective action procedures required by § 117.150(a)(1).


</P>
</DIV8>


<DIV8 N="§ 117.170" NODE="21:2.0.1.1.16.3.1.13" TYPE="SECTION">
<HEAD>§ 117.170   Reanalysis.</HEAD>
<P>(a) You must conduct a reanalysis of the food safety plan as a whole at least once every 3 years;
</P>
<P>(b) You must conduct a reanalysis of the food safety plan as a whole, or the applicable portion of the food safety plan:
</P>
<P>(1) Whenever a significant change in the activities conducted at your facility creates a reasonable potential for a new hazard or creates a significant increase in a previously identified hazard;
</P>
<P>(2) Whenever you become aware of new information about potential hazards associated with the food;
</P>
<P>(3) Whenever appropriate after an unanticipated food safety problem in accordance with § 117.150(b); and
</P>
<P>(4) Whenever you find that a preventive control, combination of preventive controls, or the food safety plan as a whole is ineffective.
</P>
<P>(c) You must complete the reanalysis required by paragraphs (a) and (b) of this section and validate, as appropriate to the nature of the preventive control and its role in the facility's food safety system, any additional preventive controls needed to address the hazard identified:
</P>
<P>(1) Before any change in activities (including any change in preventive control) at the facility is operative; or
</P>
<P>(2) When necessary to demonstrate the control measures can be implemented as designed:
</P>
<P>(i) Within 90 calendar days after production of the applicable food first begins; or
</P>
<P>(ii) Within a reasonable timeframe, provided that the preventive controls qualified individual prepares (or oversees the preparation of) a written justification for a timeframe that exceeds 90-calendar days after production of the applicable food first begins.
</P>
<P>(d) You must revise the written food safety plan if a significant change in the activities conducted at your facility creates a reasonable potential for a new hazard or a significant increase in a previously identified hazard or document the basis for the conclusion that no revisions are needed.
</P>
<P>(e) A preventive controls qualified individual must perform (or oversee) the reanalysis.
</P>
<P>(f) You must conduct a reanalysis of the food safety plan when FDA determines it is necessary to respond to new hazards and developments in scientific understanding.


</P>
</DIV8>


<DIV8 N="§ 117.180" NODE="21:2.0.1.1.16.3.1.14" TYPE="SECTION">
<HEAD>§ 117.180   Requirements applicable to a preventive controls qualified individual and a qualified auditor.</HEAD>
<P>(a) One or more preventive controls qualified individuals must do or oversee the following:
</P>
<P>(1) Preparation of the food safety plan (§ 117.126(a)(2));
</P>
<P>(2) Validation of the preventive controls (§ 117.160(b)(1));
</P>
<P>(3) Written justification for validation to be performed in a timeframe that exceeds the first 90 calendar days of production of the applicable food;
</P>
<P>(4) Determination that validation is not required (§ 117.160(c)(5));
</P>
<P>(5) Review of records (§ 117.165(a)(4));
</P>
<P>(6) Written justification for review of records of monitoring and corrective actions within a timeframe that exceeds 7 working days;
</P>
<P>(7) Reanalysis of the food safety plan (§ 117.170(d)); and
</P>
<P>(8) Determination that reanalysis can be completed, and additional preventive controls validated, as appropriate to the nature of the preventive control and its role in the facility's food safety system, in a timeframe that exceeds the first 90 calendar days of production of the applicable food.
</P>
<P>(b) A qualified auditor must conduct an onsite audit (§ 117.435(a)).
</P>
<P>(c)(1) To be a preventive controls qualified individual, the individual must have successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system. Job experience may qualify an individual to perform these functions if such experience has provided an individual with knowledge at least equivalent to that provided through the standardized curriculum. This individual may be, but is not required to be, an employee of the facility.
</P>
<P>(2) To be a qualified auditor, a qualified individual must have technical expertise obtained through education, training, or experience (or a combination thereof) necessary to perform the auditing function.
</P>
<P>(d) All applicable training in the development and application of risk-based preventive controls must be documented in records, including the date of the training, the type of training, and the person(s) trained.


</P>
</DIV8>


<DIV8 N="§ 117.190" NODE="21:2.0.1.1.16.3.1.15" TYPE="SECTION">
<HEAD>§ 117.190   Implementation records required for this subpart.</HEAD>
<P>(a) You must establish and maintain the following records documenting implementation of the food safety plan:
</P>
<P>(1) Documentation, as required by § 117.136(b), of the basis for not establishing a preventive control in accordance with § 117.136(a);
</P>
<P>(2) Records that document the monitoring of preventive controls;
</P>
<P>(3) Records that document corrective actions;
</P>
<P>(4) Records that document verification, including, as applicable, those related to:
</P>
<P>(i) Validation;
</P>
<P>(ii) Verification of monitoring;
</P>
<P>(iii) Verification of corrective actions;
</P>
<P>(iv) Calibration of process monitoring and verification instruments;
</P>
<P>(v) Product testing;
</P>
<P>(vi) Environmental monitoring;
</P>
<P>(vii) Records review; and
</P>
<P>(viii) Reanalysis;
</P>
<P>(5) Records that document the supply-chain program; and
</P>
<P>(6) Records that document applicable training for the preventive controls qualified individual and the qualified auditor.
</P>
<P>(b) The records that you must establish and maintain are subject to the requirements of subpart F of this part.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.16.4" TYPE="SUBPART">
<HEAD>Subpart D—Modified Requirements</HEAD>


<DIV8 N="§ 117.201" NODE="21:2.0.1.1.16.4.1.1" TYPE="SECTION">
<HEAD>§ 117.201   Modified requirements that apply to a qualified facility.</HEAD>
<P>(a) <I>Attestations to be submitted.</I> A qualified facility must submit the following attestations to FDA:
</P>
<P>(1) An attestation that the facility is a qualified facility as defined in § 117.3. For the purpose of determining whether a facility satisfies the definition of qualified facility, the baseline year for calculating the adjustment for inflation is 2011; and
</P>
<P>(2)(i) An attestation that you have identified the potential hazards associated with the food being produced, are implementing preventive controls to address the hazards, and are monitoring the performance of the preventive controls to ensure that such controls are effective; or
</P>
<P>(ii) An attestation that the facility is in compliance with State, local, county, tribal, or other applicable non-Federal food safety law, including relevant laws and regulations of foreign countries, including an attestation based on licenses, inspection reports, certificates, permits, credentials, certification by an appropriate agency (such as a State department of agriculture), or other evidence of oversight.
</P>
<P>(b) <I>Procedure for submission.</I> The attestations required by paragraph (a) of this section must be submitted to FDA by one of the following means:
</P>
<P>(1) <I>Electronic submission.</I> To submit electronically, go to <I>http://www.fda.gov/furls</I> and follow the instructions. This Web site is available from wherever the Internet is accessible, including libraries, copy centers, schools, and Internet cafes. FDA encourages electronic submission.
</P>
<P>(2) <I>Submission by mail.</I> (i) You must use Form FDA 3942a. You may obtain a copy of this form by any of the following mechanisms:
</P>
<P>(A) Download it from <I>http://www.fda.gov/pchfrule</I>;
</P>
<P>(B) Write to the U.S. Food and Drug Administration (HFS-681), 5001 Campus Dr., College Park, MD 20740; or
</P>
<P>(C) Request a copy of this form by phone at 1-800-216-7331 or 301-575-0156.
</P>
<P>(ii) Send a paper Form FDA 3942a to the U.S. Food and Drug Administration (HFS-681), 5001 Campus Dr., College Park, MD 20740. We recommend that you submit a paper copy only if your facility does not have reasonable access to the Internet.
</P>
<P>(c) <I>Frequency of determination of status and submission.</I> (1) A facility must determine and document its status as a qualified facility on an annual basis no later than July 1 of each calendar year.
</P>
<P>(2) The attestations required by paragraph (a) of this section must be:
</P>
<P>(i) Submitted to FDA initially:
</P>
<P>(A) By December 17, 2018, for a facility that begins manufacturing, processing, packing, or holding food before September 17, 2018;
</P>
<P>(B) Before beginning operations, for a facility that begins manufacturing, processing, packing, or holding food after September 17, 2018; or
</P>
<P>(C) By July 31 of the applicable calendar year, when the status of a facility changes from “not a qualified facility” to “qualified facility” based on the annual determination required by paragraph (c)(1) of this section; and
</P>
<P>(ii) Beginning in 2020, submitted to FDA every 2 years during the period beginning on October 1 and ending on December 31.
</P>
<P>(3) When the status of a facility changes from “qualified facility” to “not a qualified facility” based on the annual determination required by paragraph (c)(1) of this section, the facility must notify FDA of that change in status using Form 3942a by July 31 of the applicable calendar year.
</P>
<P>(d) <I>Timeframe for compliance with subparts C and G of this part when the facility status changes to “not a qualified facility.”</I> When the status of a facility changes from “qualified facility” to “not a qualified facility,” the facility must comply with subparts C and G of this part no later than December 31 of the applicable calendar year unless otherwise agreed to by FDA and the facility.
</P>
<P>(e) <I>Notification to consumers.</I> A qualified facility that does not submit attestations under paragraph (a)(2)(i) of this section must provide notification to consumers as to the name and complete business address of the facility where the food was manufactured or processed (including the street address or P.O. box, city, state, and zip code for domestic facilities, and comparable full address information for foreign facilities), as follows:
</P>
<P>(1) If a food packaging label is required, the notification required by paragraph (e) of this section must appear prominently and conspicuously on the label of the food.
</P>
<P>(2) If a food packaging label is not required, the notification required by paragraph (e) of this section must appear prominently and conspicuously, at the point of purchase, on a label, poster, sign, placard, or documents delivered contemporaneously with the food in the normal course of business, or in an electronic notice, in the case of Internet sales.
</P>
<P>(f) <I>Records.</I> (1) A qualified facility must maintain those records relied upon to support the attestations that are required by paragraph (a) of this section.
</P>
<P>(2) The records that a qualified facility must maintain are subject to the requirements of subpart F of this part.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 117.206" NODE="21:2.0.1.1.16.4.1.2" TYPE="SECTION">
<HEAD>§ 117.206   Modified requirements that apply to a facility solely engaged in the storage of unexposed packaged food.</HEAD>
<P>(a) If a facility that is solely engaged in the storage of unexposed packaged food stores any such refrigerated packaged food that requires time/temperature control to significantly minimize or prevent the growth of, or toxin production by pathogens, the facility must conduct the following activities as appropriate to ensure the effectiveness of the temperature controls:
</P>
<P>(1) Establish and implement temperature controls adequate to significantly minimize or prevent the growth of, or toxin production by, pathogens;
</P>
<P>(2) Monitor the temperature controls with adequate frequency to provide assurance that the temperature controls are consistently performed;
</P>
<P>(3) If there is a loss of temperature control that may impact the safety of such refrigerated packaged food, take appropriate corrective actions to:
</P>
<P>(i) Correct the problem and reduce the likelihood that the problem will recur;
</P>
<P>(ii) Evaluate all affected food for safety; and
</P>
<P>(iii) Prevent the food from entering commerce, if you cannot ensure the affected food is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act;
</P>
<P>(4) Verify that temperature controls are consistently implemented by:
</P>
<P>(i) Calibrating temperature monitoring and recording devices (or checking them for accuracy);
</P>
<P>(ii) Reviewing records of calibration within a reasonable time after the records are created; and
</P>
<P>(iii) Reviewing records of monitoring and corrective actions taken to correct a problem with the control of temperature within 7 working days after the records are created or within a reasonable timeframe, provided that the preventive controls qualified individual prepares (or oversees the preparation of) a written justification for a timeframe that exceeds 7 working days;
</P>
<P>(5) Establish and maintain the following records:
</P>
<P>(i) Records (whether affirmative records demonstrating temperature is controlled or exception records demonstrating loss of temperature control) documenting the monitoring of temperature controls for any such refrigerated packaged food;
</P>
<P>(ii) Records of corrective actions taken when there is a loss of temperature control that may impact the safety of any such refrigerated packaged food; and
</P>
<P>(iii) Records documenting verification activities.
</P>
<P>(b) The records that a facility must establish and maintain under paragraph (a)(5) of this section are subject to the requirements of subpart F of this part.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.16.5" TYPE="SUBPART">
<HEAD>Subpart E—Withdrawal of a Qualified Facility Exemption</HEAD>


<DIV8 N="§ 117.251" NODE="21:2.0.1.1.16.5.1.1" TYPE="SECTION">
<HEAD>§ 117.251   Circumstances that may lead FDA to withdraw a qualified facility exemption.</HEAD>
<P>(a) FDA may withdraw a qualified facility exemption under § 117.5(a):
</P>
<P>(1) In the event of an active investigation of a foodborne illness outbreak that is directly linked to the qualified facility; or
</P>
<P>(2) If FDA determines that it is necessary to protect the public health and prevent or mitigate a foodborne illness outbreak based on conditions or conduct associated with the qualified facility that are material to the safety of the food manufactured, processed, packed, or held at such facility.
</P>
<P>(b) Before FDA issues an order to withdraw a qualified facility exemption, FDA:
</P>
<P>(1) May consider one or more other actions to protect the public health or mitigate a foodborne illness outbreak, including a warning letter, recall, administrative detention, suspension of registration, refusal of food offered for import, seizure, and injunction;
</P>
<P>(2) Must notify the owner, operator, or agent in charge of the facility, in writing, of circumstances that may lead FDA to withdraw the exemption, and provide an opportunity for the owner, operator, or agent in charge of the facility to respond in writing, within 15 calendar days of the date of receipt of the notification, to FDA's notification; and
</P>
<P>(3) Must consider the actions taken by the facility to address the circumstances that may lead FDA to withdraw the exemption.


</P>
</DIV8>


<DIV8 N="§ 117.254" NODE="21:2.0.1.1.16.5.1.2" TYPE="SECTION">
<HEAD>§ 117.254   Issuance of an order to withdraw a qualified facility exemption.</HEAD>
<P>(a) An FDA Division Director in whose division the qualified facility is located (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition), or an FDA official senior to either such Director, must approve an order to withdraw the exemption before the order is issued.
</P>
<P>(b) Any officer or qualified employee of FDA may issue an order to withdraw the exemption after it has been approved in accordance with paragraph (a) of this section.
</P>
<P>(c) FDA must issue an order to withdraw the exemption to the owner, operator, or agent in charge of the facility.
</P>
<P>(d) FDA must issue an order to withdraw the exemption in writing, signed and dated by the officer or qualified employee of FDA who is issuing the order.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 117.257" NODE="21:2.0.1.1.16.5.1.3" TYPE="SECTION">
<HEAD>§ 117.257   Contents of an order to withdraw a qualified facility exemption.</HEAD>
<P>An order to withdraw a qualified facility exemption under § 117.5(a) must include the following information:
</P>
<P>(a) The date of the order;
</P>
<P>(b) The name, address, and location of the qualified facility;
</P>
<P>(c) A brief, general statement of the reasons for the order, including information relevant to one or both of the following circumstances that leads FDA to issue the order:
</P>
<P>(1) An active investigation of a foodborne illness outbreak that is directly linked to the facility; or
</P>
<P>(2) Conditions or conduct associated with a qualified facility that are material to the safety of the food manufactured, processed, packed, or held at such facility.
</P>
<P>(d) A statement that the facility must either:
</P>
<P>(1) Comply with subparts C and G of this part on the date that is 120 calendar days after the date of receipt of the order, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; or
</P>
<P>(2) Appeal the order within 15 calendar days of the date of receipt of the order in accordance with the requirements of § 117.264.
</P>
<P>(e) A statement that a facility may request that FDA reinstate an exemption that was withdrawn by following the procedures in § 117.287;
</P>
<P>(f) The text of section 418(l) of the Federal Food, Drug, and Cosmetic Act and of this subpart;
</P>
<P>(g) A statement that any informal hearing on an appeal of the order must be conducted as a regulatory hearing under part 16 of this chapter, with certain exceptions described in § 117.270;
</P>
<P>(h) The mailing address, telephone number, email address, fax number, and name of the FDA Division Director in whose division the facility is located (or, in the case of a foreign facility, the same information for the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition); and
</P>
<P>(i) The name and the title of the FDA representative who approved the order.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016; 85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 117.260" NODE="21:2.0.1.1.16.5.1.4" TYPE="SECTION">
<HEAD>§ 117.260   Compliance with, or appeal of, an order to withdraw a qualified facility exemption.</HEAD>
<P>(a) If you receive an order under § 117.254 to withdraw a qualified facility exemption, you must either:
</P>
<P>(1) Comply with applicable requirements of this part within 120 calendar days of the date of receipt of the order, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; or
</P>
<P>(2) Appeal the order within 15 calendar days of the date of receipt of the order in accordance with the requirements of § 117.264.
</P>
<P>(b) Submission of an appeal, including submission of a request for an informal hearing, will not operate to delay or stay any administrative action, including enforcement action by FDA, unless the Commissioner of Food and Drugs, as a matter of discretion, determines that delay or a stay is in the public interest.
</P>
<P>(c) If you appeal the order, and FDA confirms the order:
</P>
<P>(1) You must comply with applicable requirements of this part within 120 calendar days of the date of receipt of the order, or within a reasonable timeframe, agreed to by FDA, based on a written justification, submitted to FDA, for a timeframe that exceeds 120 calendar days from the date of receipt of the order; and
</P>
<P>(2) You are no longer subject to the modified requirements in § 117.201.


</P>
</DIV8>


<DIV8 N="§ 117.264" NODE="21:2.0.1.1.16.5.1.5" TYPE="SECTION">
<HEAD>§ 117.264   Procedure for submitting an appeal.</HEAD>
<P>(a) To appeal an order to withdraw a qualified facility exemption, you must:
</P>
<P>(1) Submit the appeal in writing to the FDA Division Director in whose division the facility is located (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition), at the mailing address, email address, or fax number identified in the order within 15 calendar days of the date of receipt of confirmation of the order; and
</P>
<P>(2) Respond with particularity to the facts and issues contained in the order, including any supporting documentation upon which you rely.
</P>
<P>(b) In a written appeal of the order withdrawing an exemption provided under § 117.5(a), you may include a written request for an informal hearing as provided in § 117.267.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 81 FR 3716, Jan. 22, 2016; 85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 117.267" NODE="21:2.0.1.1.16.5.1.6" TYPE="SECTION">
<HEAD>§ 117.267   Procedure for requesting an informal hearing.</HEAD>
<P>(a) If you appeal the order, you:
</P>
<P>(1) May request an informal hearing; and
</P>
<P>(2) Must submit any request for an informal hearing together with your written appeal submitted in accordance with § 117.264 within 15 calendar days of the date of receipt of the order.
</P>
<P>(b) A request for an informal hearing may be denied, in whole or in part, if the presiding officer determines that no genuine and substantial issue of material fact has been raised by the material submitted. If the presiding officer determines that a hearing is not justified, written notice of the determination will be given to you explaining the reason for the denial.


</P>
</DIV8>


<DIV8 N="§ 117.270" NODE="21:2.0.1.1.16.5.1.7" TYPE="SECTION">
<HEAD>§ 117.270   Requirements applicable to an informal hearing.</HEAD>
<P>If you request an informal hearing, and FDA grants the request:
</P>
<P>(a) The hearing will be held within 15 calendar days after the date the appeal is filed or, if applicable, within a timeframe agreed upon in writing by you and FDA.
</P>
<P>(b) The presiding officer may require that a hearing conducted under this subpart be completed within 1-calendar day, as appropriate.
</P>
<P>(c) FDA must conduct the hearing in accordance with part 16 of this chapter, except that:
</P>
<P>(1) The order withdrawing an exemption under §§ 117.254 and 117.257, rather than the notice under § 16.22(a) of this chapter, provides notice of opportunity for a hearing under this section and is part of the administrative record of the regulatory hearing under § 16.80(a) of this chapter.
</P>
<P>(2) A request for a hearing under this subpart must be addressed to the FDA Division Director (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) as provided in the order withdrawing an exemption.
</P>
<P>(3) Section 117.274, rather than § 16.42(a) of this chapter, describes the FDA employees who preside at hearings under this subpart.
</P>
<P>(4) Section 16.60(e) and (f) of this chapter does not apply to a hearing under this subpart. The presiding officer must prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. The presiding officer must include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and must include a proposed decision, with a statement of reasons. The hearing participant may review and comment on the presiding officer's report within 2-calendar days of issuance of the report. The presiding officer will then issue the final decision.
</P>
<P>(5) Section 16.80(a)(4) of this chapter does not apply to a regulatory hearing under this subpart. The presiding officer's report of the hearing and any comments on the report by the hearing participant under § 117.270(c)(4) are part of the administrative record.
</P>
<P>(6) No party shall have the right, under § 16.119 of this chapter to petition the Commissioner of Food and Drugs for reconsideration or a stay of the presiding officer's final decision.
</P>
<P>(7) If FDA grants a request for an informal hearing on an appeal of an order withdrawing an exemption, the hearing must be conducted as a regulatory hearing under a regulation in accordance with part 16 of this chapter, except that § 16.95(b) of this chapter does not apply to a hearing under this subpart. With respect to a regulatory hearing under this subpart, the administrative record of the hearing specified in §§ 16.80(a)(1) through (3) and (a)(5) of this chapter and 117.270(c)(5) constitutes the exclusive record for the presiding officer's final decision. For purposes of judicial review under § 10.45 of this chapter, the record of the administrative proceeding consists of the record of the hearing and the presiding officer's final decision.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 117.274" NODE="21:2.0.1.1.16.5.1.8" TYPE="SECTION">
<HEAD>§ 117.274   Presiding officer for an appeal and for an informal hearing.</HEAD>
<P>The presiding officer for an appeal, and for an informal hearing, must be an Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director.
</P>
<CITA TYPE="N">[85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 117.277" NODE="21:2.0.1.1.16.5.1.9" TYPE="SECTION">
<HEAD>§ 117.277   Timeframe for issuing a decision on an appeal.</HEAD>
<P>(a) If you appeal the order without requesting a hearing, the presiding officer must issue a written report that includes a final decision confirming or revoking the withdrawal by the 10th calendar day after the appeal is filed.
</P>
<P>(b) If you appeal the order and request an informal hearing:
</P>
<P>(1) If FDA grants the request for a hearing and the hearing is held, the presiding officer must provide a 2-calendar day opportunity for the hearing participants to review and submit comments on the report of the hearing under § 117.270(c)(4), and must issue a final decision within 10-calendar days after the hearing is held; or
</P>
<P>(2) If FDA denies the request for a hearing, the presiding officer must issue a final decision on the appeal confirming or revoking the withdrawal within 10 calendar days after the date the appeal is filed.


</P>
</DIV8>


<DIV8 N="§ 117.280" NODE="21:2.0.1.1.16.5.1.10" TYPE="SECTION">
<HEAD>§ 117.280   Revocation of an order to withdraw a qualified facility exemption.</HEAD>
<P>An order to withdraw a qualified facility exemption is revoked if:
</P>
<P>(a) You appeal the order and request an informal hearing, FDA grants the request for an informal hearing, and the presiding officer does not confirm the order within the 10-calendar days after the hearing, or issues a decision revoking the order within that time; or
</P>
<P>(b) You appeal the order and request an informal hearing, FDA denies the request for an informal hearing, and FDA does not confirm the order within the 10-calendar days after the appeal is filed, or issues a decision revoking the order within that time; or
</P>
<P>(c) You appeal the order without requesting an informal hearing, and FDA does not confirm the order within the 10-calendar days after the appeal is filed, or issues a decision revoking the order within that time.


</P>
</DIV8>


<DIV8 N="§ 117.284" NODE="21:2.0.1.1.16.5.1.11" TYPE="SECTION">
<HEAD>§ 117.284   Final agency action.</HEAD>
<P>Confirmation of a withdrawal order by the presiding officer is considered a final agency action for purposes of 5 U.S.C. 702.


</P>
</DIV8>


<DIV8 N="§ 117.287" NODE="21:2.0.1.1.16.5.1.12" TYPE="SECTION">
<HEAD>§ 117.287   Reinstatement of a qualified facility exemption that was withdrawn.</HEAD>
<P>(a) If the FDA Division Director in whose division your facility is located (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) determines that a facility has adequately resolved any problems with the conditions and conduct that are material to the safety of the food manufactured, processed, packed, or held at the facility and that continued withdrawal of the exemption is not necessary to protect public health and prevent or mitigate a foodborne illness outbreak, the FDA Division Director in whose division your facility is located (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition) will, on his or her own initiative or on the request of a facility, reinstate the exemption.
</P>
<P>(b) You may ask FDA to reinstate an exemption that has been withdrawn under the procedures of this subpart as follows:
</P>
<P>(1) Submit a request, in writing, to the FDA Division Director in whose division your facility is located (or, in the case of a foreign facility, the Director of the Office of Compliance in the Center for Food Safety and Applied Nutrition); and
</P>
<P>(2) Present data and information to demonstrate that you have adequately resolved any problems with the conditions and conduct that are material to the safety of the food manufactured, processed, packed, or held at your facility, such that continued withdrawal of the exemption is not necessary to protect public health and prevent or mitigate a foodborne illness outbreak.
</P>
<P>(c) If your exemption was withdrawn under § 117.251(a)(1) and FDA later determines, after finishing the active investigation of a foodborne illness outbreak, that the outbreak is not directly linked to your facility, FDA will reinstate your exemption under § 117.5(a), and FDA will notify you in writing that your exempt status has been reinstated.
</P>
<P>(d) If your exemption was withdrawn under both § 117.251(a)(1) and (2) and FDA later determines, after finishing the active investigation of a foodborne illness outbreak, that the outbreak is not directly linked to your facility, FDA will inform you of this finding, and you may ask FDA to reinstate your exemption under § 117.5(a) in accordance with the requirements of paragraph (b) of this section.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015, as amended at 85 FR 16553, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="F" NODE="21:2.0.1.1.16.6" TYPE="SUBPART">
<HEAD>Subpart F—Requirements Applying to Records That Must Be Established and Maintained</HEAD>


<DIV8 N="§ 117.301" NODE="21:2.0.1.1.16.6.1.1" TYPE="SECTION">
<HEAD>§ 117.301   Records subject to the requirements of this subpart.</HEAD>
<P>(a) Except as provided by paragraphs (b) and (c) of this section, all records required by this part are subject to all requirements of this subpart.
</P>
<P>(b) The requirements of § 117.310 apply only to the written food safety plan.
</P>
<P>(c) The requirements of § 117.305(b), (d), (e), and (f) do not apply to the records required by § 117.201.


</P>
</DIV8>


<DIV8 N="§ 117.305" NODE="21:2.0.1.1.16.6.1.2" TYPE="SECTION">
<HEAD>§ 117.305   General requirements applying to records.</HEAD>
<P>Records must:
</P>
<P>(a) Be kept as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records;
</P>
<P>(b) Contain the actual values and observations obtained during monitoring and, as appropriate, during verification activities;
</P>
<P>(c) Be accurate, indelible, and legible;
</P>
<P>(d) Be created concurrently with performance of the activity documented;
</P>
<P>(e) Be as detailed as necessary to provide history of work performed; and
</P>
<P>(f) Include:
</P>
<P>(1) Information adequate to identify the plant or facility (<I>e.g.,</I> the name, and when necessary, the location of the plant or facility);
</P>
<P>(2) The date and, when appropriate, the time of the activity documented;
</P>
<P>(3) The signature or initials of the person performing the activity; and
</P>
<P>(4) Where appropriate, the identity of the product and the lot code, if any.
</P>
<P>(g) Records that are established or maintained to satisfy the requirements of this part and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this part, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 117.310" NODE="21:2.0.1.1.16.6.1.3" TYPE="SECTION">
<HEAD>§ 117.310   Additional requirements applying to the food safety plan.</HEAD>
<P>The owner, operator, or agent in charge of the facility must sign and date the food safety plan:
</P>
<P>(a) Upon initial completion; and
</P>
<P>(b) Upon any modification.


</P>
</DIV8>


<DIV8 N="§ 117.315" NODE="21:2.0.1.1.16.6.1.4" TYPE="SECTION">
<HEAD>§ 117.315   Requirements for record retention.</HEAD>
<P>(a)(1) All records required by this part must be retained at the plant or facility for at least 2 years after the date they were prepared.
</P>
<P>(2) Records that a facility relies on during the 3-year period preceding the applicable calendar year to support its status as a qualified facility must be retained at the facility as long as necessary to support the status of a facility as a qualified facility during the applicable calendar year.
</P>
<P>(b) Records that relate to the general adequacy of the equipment or processes being used by a facility, including the results of scientific studies and evaluations, must be retained by the facility for at least 2 years after their use is discontinued (<I>e.g.,</I> because the facility has updated the written food safety plan (§ 117.126) or records that document validation of the written food safety plan (§ 117.155(b)));
</P>
<P>(c) Except for the food safety plan, offsite storage of records is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. The food safety plan must remain onsite. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(d) If the plant or facility is closed for a prolonged period, the food safety plan may be transferred to some other reasonably accessible location but must be returned to the plant or facility within 24 hours for official review upon request.


</P>
</DIV8>


<DIV8 N="§ 117.320" NODE="21:2.0.1.1.16.6.1.5" TYPE="SECTION">
<HEAD>§ 117.320   Requirements for official review.</HEAD>
<P>All records required by this part must be made promptly available to a duly authorized representative of the Secretary of Health and Human Services for official review and copying upon oral or written request.


</P>
</DIV8>


<DIV8 N="§ 117.325" NODE="21:2.0.1.1.16.6.1.6" TYPE="SECTION">
<HEAD>§ 117.325   Public disclosure.</HEAD>
<P>Records obtained by FDA in accordance with this part are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 117.330" NODE="21:2.0.1.1.16.6.1.7" TYPE="SECTION">
<HEAD>§ 117.330   Use of existing records.</HEAD>
<P>(a) Existing records (<I>e.g.,</I> records that are kept to comply with other Federal, State, or local regulations, or for any other reason) do not need to be duplicated if they contain all of the required information and satisfy the requirements of this subpart. Existing records may be supplemented as necessary to include all of the required information and satisfy the requirements of this subpart.
</P>
<P>(b) The information required by this part does not need to be kept in one set of records. If existing records contain some of the required information, any new information required by this part may be kept either separately or combined with the existing records.


</P>
</DIV8>


<DIV8 N="§ 117.335" NODE="21:2.0.1.1.16.6.1.8" TYPE="SECTION">
<HEAD>§ 117.335   Special requirements applicable to a written assurance.</HEAD>
<P>(a) Any written assurance required by this part must contain the following elements:
</P>
<P>(1) Effective date;
</P>
<P>(2) Printed names and signatures of authorized officials;
</P>
<P>(3) The applicable assurance under:
</P>
<P>(i) Section 117.136(a)(2);
</P>
<P>(ii) Section 117.136(a)(3);
</P>
<P>(iii) Section 117.136(a)(4);
</P>
<P>(iv) Section 117.430(c)(2);
</P>
<P>(v) Section 117.430(d)(2); or
</P>
<P>(vi) Section 117.430(e)(2);
</P>
<P>(b) A written assurance required under § 117.136(a)(2), (3), or (4) must include:
</P>
<P>(1) Acknowledgement that the facility that provides the written assurance assumes legal responsibility to act consistently with the assurance and document its actions taken to satisfy the written assurance; and
</P>
<P>(2) Provision that if the assurance is terminated in writing by either entity, responsibility for compliance with the applicable provisions of this part reverts to the manufacturer/processor as of the date of termination.


</P>
</DIV8>

</DIV6>


<DIV6 N="G" NODE="21:2.0.1.1.16.7" TYPE="SUBPART">
<HEAD>Subpart G—Supply-Chain Program</HEAD>


<DIV8 N="§ 117.405" NODE="21:2.0.1.1.16.7.1.1" TYPE="SECTION">
<HEAD>§ 117.405   Requirement to establish and implement a supply-chain program.</HEAD>
<P>(a)(1) Except as provided by paragraphs (a)(2) and (3) of this section, the receiving facility must establish and implement a risk-based supply-chain program for those raw materials and other ingredients for which the receiving facility has identified a hazard requiring a supply-chain-applied control.
</P>
<P>(2) A receiving facility that is an importer, is in compliance with the foreign supplier verification program requirements under part 1, subpart L of this chapter, and has documentation of verification activities conducted under § 1.506(e) of this chapter (which provides assurance that the hazards requiring a supply-chain-applied control for the raw material or other ingredient have been significantly minimized or prevented) need not conduct supplier verification activities for that raw material or other ingredient.
</P>
<P>(3) The requirements in this subpart do not apply to food that is supplied for research or evaluation use, provided that such food:
</P>
<P>(i) Is not intended for retail sale and is not sold or distributed to the public;
</P>
<P>(ii) Is labeled with the statement “Food for research or evaluation use”;
</P>
<P>(iii) Is supplied in a small quantity that is consistent with a research, analysis, or quality assurance purpose, the food is used only for this purpose, and any unused quantity is properly disposed of; and
</P>
<P>(iv) Is accompanied with documents, in accordance with the practice of the trade, stating that the food will be used for research or evaluation purposes and cannot be sold or distributed to the public.
</P>
<P>(b) The supply-chain program must be written.
</P>
<P>(c) When a supply-chain-applied control is applied by an entity other than the receiving facility's supplier (<I>e.g.,</I> when a non-supplier applies controls to certain produce (<I>i.e.,</I> produce covered by part 112 of this chapter), because growing, harvesting, and packing activities are under different management), the receiving facility must:
</P>
<P>(1) Verify the supply-chain-applied control; or
</P>
<P>(2) Obtain documentation of an appropriate verification activity from another entity, review and assess the entity's applicable documentation, and document that review and assessment.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015; 81 FR 3956, Jan. 25, 2016]




</CITA>
</DIV8>


<DIV8 N="§ 117.410" NODE="21:2.0.1.1.16.7.1.2" TYPE="SECTION">
<HEAD>§ 117.410   General requirements applicable to a supply-chain program.</HEAD>
<P>(a) The supply-chain program must include:
</P>
<P>(1) Using approved suppliers as required by § 117.420;
</P>
<P>(2) Determining appropriate supplier verification activities (including determining the frequency of conducting the activity) as required by § 117.425;
</P>
<P>(3) Conducting supplier verification activities as required by §§ 117.430 and 117.435;
</P>
<P>(4) Documenting supplier verification activities as required by § 117.475; and
</P>
<P>(5) When applicable, verifying a supply-chain-applied control applied by an entity other than the receiving facility's supplier and documenting that verification as required by § 117.475, or obtaining documentation of an appropriate verification activity from another entity, reviewing and assessing that documentation, and documenting the review and assessment as required by § 117.475.
</P>
<P>(b) The following are appropriate supplier verification activities for raw materials and other ingredients:
</P>
<P>(1) Onsite audits;
</P>
<P>(2) Sampling and testing of the raw material or other ingredient;
</P>
<P>(3) Review of the supplier's relevant food safety records; and
</P>
<P>(4) Other appropriate supplier verification activities based on supplier performance and the risk associated with the raw material or other ingredient.
</P>
<P>(c) The supply-chain program must provide assurance that a hazard requiring a supply-chain-applied control has been significantly minimized or prevented.
</P>
<P>(d)(1) Except as provided by paragraph (d)(2) of this section, in approving suppliers and determining the appropriate supplier verification activities and the frequency with which they are conducted, the following must be considered:
</P>
<P>(i) The hazard analysis of the food, including the nature of the hazard controlled before receipt of the raw material or other ingredient, applicable to the raw material and other ingredients;
</P>
<P>(ii) The entity or entities that will be applying controls for the hazards requiring a supply-chain-applied control;
</P>
<P>(iii) Supplier performance, including:
</P>
<P>(A) The supplier's procedures, processes, and practices related to the safety of the raw material and other ingredients;
</P>
<P>(B) Applicable FDA food safety regulations and information relevant to the supplier's compliance with those regulations, including an FDA warning letter or import alert relating to the safety of food and other FDA compliance actions related to food safety (or, when applicable, relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States, and information relevant to the supplier's compliance with those laws and regulations); and
</P>
<P>(C) The supplier's food safety history relevant to the raw materials or other ingredients that the receiving facility receives from the supplier, including available information about results from testing raw materials or other ingredients for hazards, audit results relating to the safety of the food, and responsiveness of the supplier in correcting problems; and
</P>
<P>(iv) Any other factors as appropriate and necessary, such as storage and transportation practices.
</P>
<P>(2) Considering supplier performance can be limited to the supplier's compliance history as required by paragraph (d)(1)(iii)(B) of this section, if the supplier is:
</P>
<P>(i) A qualified facility as defined by § 117.3;
</P>
<P>(ii) A farm that grows produce and is not a covered farm under part 112 of this chapter in accordance with § 112.4(a), or in accordance with §§ 112.4(b) and 112.5; or
</P>
<P>(iii) A shell egg producer that is not subject to the requirements of part 118 of this chapter because it has less than 3,000 laying hens.
</P>
<P>(e) If the owner, operator, or agent in charge of a receiving facility determines through auditing, verification testing, document review, relevant consumer, customer or other complaints, or otherwise that the supplier is not controlling hazards that the receiving facility has identified as requiring a supply-chain-applied control, the receiving facility must take and document prompt action in accordance with § 117.150 to ensure that raw materials or other ingredients from the supplier do not cause food that is manufactured or processed by the receiving facility to be adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>


<DIV8 N="§ 117.415" NODE="21:2.0.1.1.16.7.1.3" TYPE="SECTION">
<HEAD>§ 117.415   Responsibilities of the receiving facility.</HEAD>
<P>(a)(1) The receiving facility must approve suppliers.
</P>
<P>(2) Except as provided by paragraphs (a)(3) and (4) of this section, the receiving facility must determine and conduct appropriate supplier verification activities, and satisfy all documentation requirements of this subpart.
</P>
<P>(3) An entity other than the receiving facility may do any of the following, provided that the receiving facility reviews and assesses the entity's applicable documentation, and documents that review and assessment:
</P>
<P>(i) Establish written procedures for receiving raw materials and other ingredients by the entity;
</P>
<P>(ii) Document that written procedures for receiving raw materials and other ingredients are being followed by the entity; and
</P>
<P>(iii) Determine, conduct, or both determine and conduct the appropriate supplier verification activities, with appropriate documentation.
</P>
<P>(4) The supplier may conduct and document sampling and testing of raw materials and other ingredients, for the hazard controlled by the supplier, as a supplier verification activity for a particular lot of product and provide such documentation to the receiving facility, provided that the receiving facility reviews and assesses that documentation, and documents that review and assessment.
</P>
<P>(b) For the purposes of this subpart, a receiving facility may not accept any of the following as a supplier verification activity:
</P>
<P>(1) A determination by its supplier of the appropriate supplier verification activities for that supplier;
</P>
<P>(2) An audit conducted by its supplier;
</P>
<P>(3) A review by its supplier of that supplier's own relevant food safety records; or
</P>
<P>(4) The conduct by its supplier of other appropriate supplier verification activities for that supplier within the meaning of § 117.410(b)(4).
</P>
<P>(c) The requirements of this section do not prohibit a receiving facility from relying on an audit provided by its supplier when the audit of the supplier was conducted by a third-party qualified auditor in accordance with §§ 117.430(f) and 117.435.


</P>
</DIV8>


<DIV8 N="§ 117.420" NODE="21:2.0.1.1.16.7.1.4" TYPE="SECTION">
<HEAD>§ 117.420   Using approved suppliers.</HEAD>
<P>(a) <I>Approval of suppliers.</I> The receiving facility must approve suppliers in accordance with the requirements of § 117.410(d), and document that approval, before receiving raw materials and other ingredients received from those suppliers;
</P>
<P>(b) <I>Written procedures for receiving raw materials and other ingredients.</I> (1) Written procedures for receiving raw materials and other ingredients must be established and followed;
</P>
<P>(2) The written procedures for receiving raw materials and other ingredients must ensure that raw materials and other ingredients are received only from approved suppliers (or, when necessary and appropriate, on a temporary basis from unapproved suppliers whose raw materials or other ingredients are subjected to adequate verification activities before acceptance for use); and
</P>
<P>(3) Use of the written procedures for receiving raw materials and other ingredients must be documented.


</P>
</DIV8>


<DIV8 N="§ 117.425" NODE="21:2.0.1.1.16.7.1.5" TYPE="SECTION">
<HEAD>§ 117.425   Determining appropriate supplier verification activities (including determining the frequency of conducting the activity).</HEAD>
<P>Appropriate supplier verification activities (including the frequency of conducting the activity) must be determined in accordance with the requirements of § 117.410(d).


</P>
</DIV8>


<DIV8 N="§ 117.430" NODE="21:2.0.1.1.16.7.1.6" TYPE="SECTION">
<HEAD>§ 117.430   Conducting supplier verification activities for raw materials and other ingredients.</HEAD>
<P>(a) Except as provided by paragraph (c), (d), or (e) of this section, one or more of the supplier verification activities specified in § 117.410(b), as determined under § 117.410(d), must be conducted for each supplier before using the raw material or other ingredient from that supplier and periodically thereafter.
</P>
<P>(b)(1) Except as provided by paragraph (b)(2) of this section, when a hazard in a raw material or other ingredient will be controlled by the supplier and is one for which there is a reasonable probability that exposure to the hazard will result in serious adverse health consequences or death to humans:
</P>
<P>(i) The appropriate supplier verification activity is an onsite audit of the supplier; and
</P>
<P>(ii) The audit must be conducted before using the raw material or other ingredient from the supplier and at least annually thereafter.
</P>
<P>(2) The requirements of paragraph (b)(1) of this section do not apply if there is a written determination that other verification activities and/or less frequent onsite auditing of the supplier provide adequate assurance that the hazards are controlled.
</P>
<P>(c) If a supplier is a qualified facility as defined by § 117.3, the receiving facility does not need to comply with paragraphs (a) and (b) of this section if the receiving facility:
</P>
<P>(1) Obtains written assurance that the supplier is a qualified facility as defined by § 117.3:
</P>
<P>(i) Before first approving the supplier for an applicable calendar year; and
</P>
<P>(ii) On an annual basis thereafter, by December 31 of each calendar year, for the following calendar year; and
</P>
<P>(2) Obtains written assurance, at least every 2 years, that the supplier is producing the raw material or other ingredient in compliance with applicable FDA food safety regulations (or, when applicable, relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States). The written assurance must include either:
</P>
<P>(i) A brief description of the preventive controls that the supplier is implementing to control the applicable hazard in the food; or
</P>
<P>(ii) A statement that the facility is in compliance with State, local, county, tribal, or other applicable non-Federal food safety law, including relevant laws and regulations of foreign countries.
</P>
<P>(d) If a supplier is a farm that grows produce and is not a covered farm under part 112 of this chapter in accordance with § 112.4(a), or in accordance with §§ 112.4(b) and 112.5, the receiving facility does not need to comply with paragraphs (a) and (b) of this section for produce that the receiving facility receives from the farm as a raw material or other ingredient if the receiving facility:
</P>
<P>(1) Obtains written assurance that the raw material or other ingredient provided by the supplier is not subject to part 112 of this chapter in accordance with § 112.4(a), or in accordance with §§ 112.4(b) and 112.5:
</P>
<P>(i) Before first approving the supplier for an applicable calendar year; and
</P>
<P>(ii) On an annual basis thereafter, by December 31 of each calendar year, for the following calendar year; and
</P>
<P>(2) Obtains written assurance, at least every 2 years, that the farm acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States).
</P>
<P>(e) If a supplier is a shell egg producer that is not subject to the requirements of part 118 of this chapter because it has less than 3,000 laying hens, the receiving facility does not need to comply with paragraphs (a) and (b) of this section if the receiving facility:
</P>
<P>(1) Obtains written assurance that the shell eggs produced by the supplier are not subject to part 118 because the shell egg producer has less than 3,000 laying hens:
</P>
<P>(i) Before first approving the supplier for an applicable calendar year; and
</P>
<P>(ii) On an annual basis thereafter, by December 31 of each calendar year, for the following calendar year; and
</P>
<P>(2) Obtains written assurance, at least every 2 years, that the shell egg producer acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States).
</P>
<P>(f) There must not be any financial conflicts of interests that influence the results of the verification activities listed in § 117.410(b) and payment must not be related to the results of the activity.


</P>
</DIV8>


<DIV8 N="§ 117.435" NODE="21:2.0.1.1.16.7.1.7" TYPE="SECTION">
<HEAD>§ 117.435   Onsite audit.</HEAD>
<P>(a) An onsite audit of a supplier must be performed by a qualified auditor.
</P>
<P>(b) If the raw material or other ingredient at the supplier is subject to one or more FDA food safety regulations, an onsite audit must consider such regulations and include a review of the supplier's written plan (<I>e.g.,</I> Hazard Analysis and Critical Control Point (HACCP) plan or other food safety plan), if any, and its implementation, for the hazard being controlled (or, when applicable, an onsite audit may consider relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States).
</P>
<P>(c)(1) The following may be substituted for an onsite audit, provided that the inspection was conducted within 1 year of the date that the onsite audit would have been required to be conducted:
</P>
<P>(i) The written results of an appropriate inspection of the supplier for compliance with applicable FDA food safety regulations by FDA, by representatives of other Federal Agencies (such as the United States Department of Agriculture), or by representatives of State, local, tribal, or territorial agencies; or
</P>
<P>(ii) For a foreign supplier, the written results of an inspection by FDA or the food safety authority of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States.
</P>
<P>(2) For inspections conducted by the food safety authority of a country whose food safety system FDA has officially recognized as comparable or determined to be equivalent, the food that is the subject of the onsite audit must be within the scope of the official recognition or equivalence determination, and the foreign supplier must be in, and under the regulatory oversight of, such country.
</P>
<P>(d) If the onsite audit is solely conducted to meet the requirements of this subpart by an audit agent of a certification body that is accredited in accordance with regulations in part 1, subpart M of this chapter, the audit is not subject to the requirements in those regulations.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015]




</CITA>
</DIV8>


<DIV8 N="§ 117.475" NODE="21:2.0.1.1.16.7.1.8" TYPE="SECTION">
<HEAD>§ 117.475   Records documenting the supply-chain program.</HEAD>
<P>(a) The records documenting the supply-chain program are subject to the requirements of subpart F of this part.
</P>
<P>(b) The receiving facility must review the records listed in paragraph (c) of this section in accordance with § 117.165(a)(4).
</P>
<P>(c) The receiving facility must document the following in records as applicable to its supply-chain program:
</P>
<P>(1) The written supply-chain program;
</P>
<P>(2) Documentation that a receiving facility that is an importer is in compliance with the foreign supplier verification program requirements under part 1, subpart L of this chapter, including documentation of verification activities conducted under § 1.506(e) of this chapter;
</P>
<P>(3) Documentation of the approval of a supplier;
</P>
<P>(4) Written procedures for receiving raw materials and other ingredients;
</P>
<P>(5) Documentation demonstrating use of the written procedures for receiving raw materials and other ingredients;
</P>
<P>(6) Documentation of the determination of the appropriate supplier verification activities for raw materials and other ingredients;
</P>
<P>(7) Documentation of the conduct of an onsite audit. This documentation must include:
</P>
<P>(i) The name of the supplier subject to the onsite audit;
</P>
<P>(ii) Documentation of audit procedures;
</P>
<P>(iii) The dates the audit was conducted;
</P>
<P>(iv) The conclusions of the audit;
</P>
<P>(v) Corrective actions taken in response to significant deficiencies identified during the audit; and
</P>
<P>(vi) Documentation that the audit was conducted by a qualified auditor;
</P>
<P>(8) Documentation of sampling and testing conducted as a supplier verification activity. This documentation must include:
</P>
<P>(i) Identification of the raw material or other ingredient tested (including lot number, as appropriate) and the number of samples tested;
</P>
<P>(ii) Identification of the test(s) conducted, including the analytical method(s) used;
</P>
<P>(iii) The date(s) on which the test(s) were conducted and the date of the report;
</P>
<P>(iv) The results of the testing;
</P>
<P>(v) Corrective actions taken in response to detection of hazards; and
</P>
<P>(vi) Information identifying the laboratory conducting the testing;
</P>
<P>(9) Documentation of the review of the supplier's relevant food safety records. This documentation must include:
</P>
<P>(i) The name of the supplier whose records were reviewed;
</P>
<P>(ii) The date(s) of review;
</P>
<P>(iii) The general nature of the records reviewed;
</P>
<P>(iv) The conclusions of the review; and
</P>
<P>(v) Corrective actions taken in response to significant deficiencies identified during the review;
</P>
<P>(10) Documentation of other appropriate supplier verification activities based on the supplier performance and the risk associated with the raw material or other ingredient;
</P>
<P>(11) Documentation of any determination that verification activities other than an onsite audit, and/or less frequent onsite auditing of a supplier, provide adequate assurance that the hazards are controlled when a hazard in a raw material or other ingredient will be controlled by the supplier and is one for which there is a reasonable probability that exposure to the hazard will result in serious adverse health consequences or death to humans;
</P>
<P>(12) The following documentation of an alternative verification activity for a supplier that is a qualified facility:
</P>
<P>(i) The written assurance that the supplier is a qualified facility as defined by § 117.3, before approving the supplier and on an annual basis thereafter; and
</P>
<P>(ii) The written assurance that the supplier is producing the raw material or other ingredient in compliance with applicable FDA food safety regulations (or, when applicable, relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States);
</P>
<P>(13) The following documentation of an alternative verification activity for a supplier that is a farm that supplies a raw material or other ingredient and is not a covered farm under part 112 of this chapter:
</P>
<P>(i) The written assurance that supplier is not a covered farm under part 112 of this chapter in accordance with § 112.4(a), or in accordance with §§ 112.4(b) and 112.5, before approving the supplier and on an annual basis thereafter; and
</P>
<P>(ii) The written assurance that the farm acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose food safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States);
</P>
<P>(14) The following documentation of an alternative verification activity for a supplier that is a shell egg producer that is not subject to the requirements established in part 118 of this chapter because it has less than 3,000 laying hens:
</P>
<P>(i) The written assurance that the shell eggs provided by the supplier are not subject to part 118 of this chapter because the supplier has less than 3,000 laying hens, before approving the supplier and on an annual basis thereafter; and
</P>
<P>(ii) The written assurance that the shell egg producer acknowledges that its food is subject to section 402 of the Federal Food, Drug, and Cosmetic Act (or, when applicable, that its food is subject to relevant laws and regulations of a country whose safety system FDA has officially recognized as comparable or has determined to be equivalent to that of the United States);
</P>
<P>(15) The written results of an appropriate inspection of the supplier for compliance with applicable FDA food safety regulations by FDA, by representatives of other Federal Agencies (such as the United States Department of Agriculture), or by representatives from State, local, tribal, or territorial agencies, or the food safety authority of another country when the results of such an inspection is substituted for an onsite audit;
</P>
<P>(16) Documentation of actions taken with respect to supplier non-conformance;
</P>
<P>(17) Documentation of verification of a supply-chain-applied control applied by an entity other than the receiving facility's supplier; and
</P>
<P>(18) When applicable, documentation of the receiving facility's review and assessment of:
</P>
<P>(i) Applicable documentation from an entity other than the receiving facility that written procedures for receiving raw materials and other ingredients are being followed;
</P>
<P>(ii) Applicable documentation, from an entity other than the receiving facility, of the determination of the appropriate supplier verification activities for raw materials and other ingredients;
</P>
<P>(iii) Applicable documentation, from an entity other than the receiving facility, of conducting the appropriate supplier verification activities for raw materials and other ingredients;
</P>
<P>(iv) Applicable documentation, from its supplier, of:
</P>
<P>(A) The results of sampling and testing conducted by the supplier; or
</P>
<P>(B) The results of an audit conducted by a third-party qualified auditor in accordance with §§ 117.430(f) and 117.435; and
</P>
<P>(v) Applicable documentation, from an entity other than the receiving facility, of verification activities when a supply-chain-applied control is applied by an entity other than the receiving facility's supplier.
</P>
<CITA TYPE="N">[80 FR 56145, Sept. 17, 2015]




</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="118" NODE="21:2.0.1.1.17" TYPE="PART">
<HEAD>PART 118—PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 331-334, 342, 371, 381, 393; 42 U.S.C. 243, 264, 271.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>74 FR 33095, July 9, 2009, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 118 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV8 N="§ 118.1" NODE="21:2.0.1.1.17.0.1.1" TYPE="SECTION">
<HEAD>§ 118.1   Persons covered by the requirements in this part.</HEAD>
<P>(a) If you are a shell egg producer with 3,000 or more laying hens at a particular farm that does not sell all of your eggs directly to consumers and that produces shell eggs for the table market, you are covered by some or all of the requirements in this part, as follows:
</P>
<P>(1) If any of your eggs that are produced at a particular farm do not receive a treatment as defined in § 118.3, you must comply with all of the requirements of this part for egg production on that farm.
</P>
<P>(2) If all of your eggs that are produced at the particular farm receive a treatment as defined in § 118.3, you must comply only with the refrigeration requirements in § 118.4(e) for production of eggs on that farm and with the registration requirements in § 118.11.
</P>
<P>(b) If you transport or hold shell eggs for shell egg processing or egg products facilities, you must comply with the refrigeration requirements in § 118.4(e). This section applies only to eggs from farms with 3,000 or more laying hens.


</P>
</DIV8>


<DIV8 N="§ 118.3" NODE="21:2.0.1.1.17.0.1.2" TYPE="SECTION">
<HEAD>§ 118.3   Definitions.</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the FFDCA) (21 U.S.C. 321) are applicable to such terms when used in this part, except where they are redefined in this part. The following definitions also apply:
</P>
<P><I>Biosecurity</I> means a program, including the limiting of visitors on the farm and in poultry houses, maintaining personnel and equipment practices that will protect against cross contamination from one poultry house to another, preventing stray poultry, wild birds, cats, and other animals from entering poultry houses, and not allowing employees to keep birds at home, to ensure that there is no introduction or transfer of <I>Salmonella</I> Enteritidis (SE) onto a farm or among poultry houses.
</P>
<P><I>Egg products facility</I> means a USDA-inspected egg products plant where liquid, frozen, and/or dried egg products are produced.
</P>
<P><I>Farm</I> means all poultry houses and grounds immediately surrounding the poultry houses covered under a single biosecurity program.
</P>
<P><I>Flock</I> means all laying hens within one poultry house.
</P>
<P><I>Group</I> means all laying hens of the same age within one poultry house.
</P>
<P><I>Induced molting</I> means molting that is artificially initiated.
</P>
<P><I>Laying cycle</I> means the period of time that a hen begins to produce eggs until it undergoes induced molting or is permanently taken out of production and the period of time that a hen produces eggs between successive induced molting periods or between induced molting and the time that the hen is permanently taken out of production.
</P>
<P><I>Molting</I> means a life stage during which hens stop laying eggs and shed their feathers.
</P>
<P><I>Pest</I> means any objectionable animal including, but not limited to, rodents, flies, and larvae.
</P>
<P><I>Positive flock</I> means a flock that has had an egg test that was positive for SE. A flock is considered positive until that flock meets the egg testing requirements in § 118.6(c) to return to table egg production.
</P>
<P><I>Positive poultry house</I> means a poultry house from which there has been an environmental test that was positive for SE at any time during the life of a group in the poultry house until that house is cleaned and disinfected according to § 118.4(d).
</P>
<P><I>Poultry house</I> means a building, other structure, or separate section within a structure used to house poultry. For structures comprising more than one section containing poultry, each section that is separated from the other sections is considered a separate house.
</P>
<P><I>Producer</I> means a person who owns and/or operates a poultry house containing laying hens which produce shell eggs for human consumption.
</P>
<P><I>Shell egg</I> (or egg) means the egg of the domesticated chicken.
</P>
<P><I>Shell egg processing facility</I> means a facility that processes (e.g., washes, grades, packs) shell eggs for the table egg market.
</P>
<P><I>Treatment</I> (or treated) means a technology or process that achieves at least a 5-log destruction of SE for shell eggs, or the processing of egg products in accordance with the Egg Products Inspection Act.


</P>
</DIV8>


<DIV8 N="§ 118.4" NODE="21:2.0.1.1.17.0.1.3" TYPE="SECTION">
<HEAD>§ 118.4   Salmonella Enteritidis (SE) prevention measures.</HEAD>
<P>You must follow the SE prevention measures set forth in this section. In addition, you must have and implement a written SE prevention plan that is specific to each farm where you produce eggs and that includes, at a minimum, the following SE prevention measures:
</P>
<P>(a) <I>Pullets.</I> You must procure pullets that are SE monitored or raise pullets under SE monitored conditions. “SE monitored” means the pullets are raised under SE control conditions that prevent SE, including:
</P>
<P>(1) <I>Procurement of chicks.</I> Chicks are procured from SE-monitored breeder flocks that meet the National Poultry Improvement Plan's standards for “U.S. S. Enteritidis Clean” status (9 CFR 145.23(d)) or equivalent standard;
</P>
<P>(2) <I>Environmental testing.</I> (i) The pullet environment is tested for SE when pullets are 14 to 16 weeks of age;
</P>
<P>(ii) If the environmental test required in paragraph (a)(2)(i) of this section is negative, you do not need to perform any additional testing of those birds or their environment until the environmental test at 40 to 45 weeks of age specified in § 118.5(a); and
</P>
<P>(iii) If the environmental test required in paragraph (a)(2)(i) of this section is positive, you must begin egg testing, as specified in § 118.6, within 2 weeks of the start of egg laying.
</P>
<P>(3) <I>Cleaning and disinfection.</I> If the environmental test required in paragraph (a)(2) of this section is positive, the pullet environment is cleaned and disinfected, to include:
</P>
<P>(i) Removal of all visible manure;
</P>
<P>(ii) Dry cleaning the positive pullet house to remove dust, feathers, and old feed; and
</P>
<P>(iii) Following cleaning, disinfection of the positive pullet house with spray, aerosol, fumigation, or another appropriate disinfection method.
</P>
<P>(b) <I>Biosecurity.</I> As part of this program, you must take steps to ensure that there is no introduction or transfer of SE into or among poultry houses. Among such biosecurity measures you must, at a minimum:
</P>
<P>(1) Limit visitors on the farm and in the poultry houses;
</P>
<P>(2) Maintain practices that will protect against cross contamination when equipment is moved among poultry houses;
</P>
<P>(3) Maintain practices that will protect against cross contamination when persons move between poultry houses;
</P>
<P>(4) Prevent stray poultry, wild birds, cats, and other animals from entering poultry houses; and
</P>
<P>(5) Not allow employees to keep birds at home.
</P>
<P>(c) <I>Rodents, flies, and other pest control.</I> As part of this program, you must:
</P>
<P>(1) Monitor for rodents by visual inspection and mechanical traps or glueboards or another appropriate monitoring method and, when monitoring indicates unacceptable rodent activity within a poultry house, use appropriate methods to achieve satisfactory rodent control;
</P>
<P>(2) Monitor for flies by spot cards, Scudder grills, or sticky traps or another appropriate monitoring method and, when monitoring indicates unacceptable fly activity within a poultry house, use appropriate methods to achieve satisfactory fly control.
</P>
<P>(3) Remove debris within a poultry house and vegetation and debris outside a poultry house that may provide harborage for pests.
</P>
<P>(d) <I>Cleaning and disinfection.</I> You must clean and disinfect the poultry house according to these procedures before new laying hens are added to the house, if you have had an environmental test or an egg test that was positive for SE at any point during the life of a flock that was housed in the poultry house prior to depopulation. As part of the cleaning and disinfection procedures, you must:
</P>
<P>(1) Remove all visible manure;
</P>
<P>(2) Dry clean the positive poultry house to remove dust, feathers, and old feed; and
</P>
<P>(3) Following cleaning, disinfect the positive poultry house with spray, aerosol, fumigation, or another appropriate disinfection method.
</P>
<P>(e) <I>Refrigeration.</I> You must hold and transport eggs at or below 45 °F ambient temperature beginning 36 hours after time of lay. If the eggs are to be processed as table eggs and are not processed for the ultimate consumer within 36 hours from the time of lay and, therefore, are held and transported as required at or below 45 °F ambient temperature, then you may then hold them at room temperature for no more than 36 hours just prior to processing to allow an equilibration step to temper the eggs.


</P>
</DIV8>


<DIV8 N="§ 118.5" NODE="21:2.0.1.1.17.0.1.4" TYPE="SECTION">
<HEAD>§ 118.5   Environmental testing for Salmonella Enteritidis (SE).</HEAD>
<P>(a) <I>Environmental testing when laying hens are 40 to 45 weeks of age.</I> As one indicator of the effectiveness of your SE prevention plan, you must perform environmental testing for SE (as described in §§ 118.7 and 118.8) in a poultry house when any group of laying hens constituting the flock within the poultry house is 40 to 45 weeks of age.
</P>
<P>(1) If an environmental test at 40 to 45 weeks is negative and your laying hens do not undergo induced molting, then you do not need to perform any additional environmental testing within that poultry house, unless the poultry house contains more than one group of laying hens. If the poultry house contains more than one group of laying hens, then you must perform environmental testing on the poultry house when each group of laying hens is 40 to 45 weeks of age.
</P>
<P>(2) If the environmental test at 40 to 45 weeks is positive, then you must:
</P>
<P>(i) Review and make any necessary adjustments to your SE prevention plan to ensure that all measures are being properly implemented and
</P>
<P>(ii) Begin egg testing (described in § 118.6), unless you divert eggs to treatment as defined in § 118.3 for the life of the flock in that poultry house. Results of egg testing must be obtained within 10-calendar days of receiving notification of the positive environmental test.
</P>
<P>(b) <I>Environmental testing after an induced molting period.</I> If you induce a molt in a flock or a group in a flock, you must perform environmental testing for SE in the poultry house at 4 to 6 weeks after the end of any molting process.
</P>
<P>(1) If an environmental test at 4 to 6 weeks after the end of the molting process is negative and none of your laying hens in that poultry house is molted again, then you do not need to perform any additional environmental testing in that poultry house. Each time a flock or group within the flock is molted, you must perform environmental testing in the poultry house at 4 to 6 weeks after the end of the molting process.
</P>
<P>(2) If the environmental test at 4 to 6 weeks after the end of a molting process is positive, then you must:
</P>
<P>(i) Review and make any necessary adjustments to your SE prevention plan to ensure that all measures are being properly implemented; and
</P>
<P>(ii) Begin egg testing (described in § 118.6), unless you divert eggs to treatment as defined in § 118.3 for the life of the flock in that poultry house. Results of egg testing, when conducted, must be available within 10-calendar days of receiving notification of the positive environmental test.


</P>
</DIV8>


<DIV8 N="§ 118.6" NODE="21:2.0.1.1.17.0.1.5" TYPE="SECTION">
<HEAD>§ 118.6   Egg testing for Salmonella Enteritidis (SE).</HEAD>
<P>(a)(1) If the environmental test for pullets at 14 to 16 weeks of age required by § 118.4(a) is positive, you must divert eggs to treatment (defined in § 118.3) for the life of any flock or conduct egg testing within 2 weeks of the start of egg laying, as specified in paragraphs (b) through (e) of this section.
</P>
<P>(2) If you have an SE-positive environmental test at any time during the life of a flock, you must divert eggs to treatment (defined in § 118.3) for the life of the flock in that positive poultry house or conduct egg testing as specified in paragraphs (b) through (e) of this section.
</P>
<P>(b) Eggs must be sampled as described in § 118.7 and tested using methodology as described in § 118.8.
</P>
<P>(c) You must conduct four egg tests, using sampling and methodology in §§ 118.7 and 118.8, on the flock in the positive poultry house at 2-week intervals. If all four tests are negative for SE, you are not required to do further egg testing.
</P>
<P>(d) If any of the four egg tests is positive for SE, you must divert, upon receiving notification of an SE-positive egg test, all eggs from that flock to treatment (defined in § 118.3) until the conditions of paragraph (c) of this section are met.
</P>
<P>(e) If you have a positive egg test in a flock and divert eggs from that flock and later meet the negative test result requirements described in paragraph (c) of this section and return to table egg production, you must conduct one egg test per month on that flock, using sampling and methodology in §§ 118.7 and 118.8, for the life of the flock.
</P>
<P>(1) If all the monthly egg tests in paragraph (e) of this section are negative for SE, you may continue to supply eggs to the table market.
</P>
<P>(2) If any of the monthly egg tests in paragraph (e) of this section is positive for SE, you must divert eggs from the positive flock to treatment for the life of the flock or until the conditions of paragraph (c) of this section are met.
</P>
<P>(f) If you are diverting eggs, the pallet, case, or other shipping container must be labeled and all documents accompanying the shipment must contain the following statement: “Federal law requires that these eggs must be treated to achieve at least a 5-log destruction of <I>Salmonella</I> Enteritidis or processed as egg products in accordance with the Egg Products Inspection Act, 21 CFR 118.6(f).” The statement must be legible and conspicuous.


</P>
</DIV8>


<DIV8 N="§ 118.7" NODE="21:2.0.1.1.17.0.1.6" TYPE="SECTION">
<HEAD>§ 118.7   Sampling methodology for Salmonella Enteritidis (SE).</HEAD>
<P>(a) <I>Environmental sampling.</I> An environmental test must be done for each poultry house in accordance with § 118.5 (a) and (b). Within each poultry house, you must sample the environment using a sampling plan appropriate to the poultry house layout.
</P>
<P>(b) <I>Egg sampling.</I> When you conduct an egg test required under § 118.6, you must collect and test the following number of eggs from the positive poultry house:
</P>
<P>(1) To meet the egg testing requirements of § 118.6(c), you must collect and deliver for testing a minimum of 1,000 intact eggs representative of a day's production. The 1,000-egg sample must be tested according to § 118.8. You must collect and test four 1,000-egg samples at 2-week intervals for a total of 4,000 eggs.
</P>
<P>(2) To meet the monthly egg testing requirement of § 118.6(e), you must collect and deliver for testing a minimum of 1,000 intact eggs representative of a day's production per month for the life of the flock. Eggs must be tested according to § 118.8.


</P>
</DIV8>


<DIV8 N="§ 118.8" NODE="21:2.0.1.1.17.0.1.7" TYPE="SECTION">
<HEAD>§ 118.8   Testing methodology for Salmonella Enteritidis (SE).</HEAD>
<P>(a) <I>Testing of environmental samples for SE.</I> Testing to detect SE in environmental samples must be conducted by the method entitled “Environmental Sampling and Detection of <I>Salmonella</I> in Poultry Houses,” April 2008, or an equivalent method in accuracy, precision, and sensitivity in detecting SE. The April 2008 Environmental Sampling and Detection of <I>Salmonella</I> Web site is located at <I>http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/ucm114716.htm</I>, current as of June 26, 2009. The Director of the Federal Register approves the incorporation by reference of “Environmental Sampling and Detection of <I>Salmonella</I> in Poultry Houses,” April 2008, in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. FDA will request approval to incorporate by reference any updates to this Web site. FDA will change the date of the Web site in this paragraph with each update. You may obtain a copy from Division of Microbiology (HFS-710), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 301-436-2364, or you may examine a copy at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(b) <I>Testing of egg samples for SE.</I> Testing to detect SE in egg samples must be conducted according to Chapter 5 of FDA's Bacteriological Analytical Manual (BAM), December 2007 Edition, or an equivalent method in accuracy, precision, and sensitivity in detecting SE. Chapter 5 of FDA's Bacteriological Analytical Manual, December 2007 Edition, is located at <I>http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm070149.htm,</I> current as of June 26, 2009. The method is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. FDA will request approval to incorporate by reference any updates to this Web site. FDA will change the date of the Web site in this paragraph with each update. You may obtain a copy from Division of Microbiology (HFS-710), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 301-436-2364, or you may examine a copy at the Food and Drug Administration's Main Library, 10903 New Hampshire Ave., Bldg. 2, Third Floor, Silver Spring, MD 20993, 301-796-2039, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<CITA TYPE="N">[74 FR 33095, July 9, 2009, as amended at 81 FR 5590, Feb. 3, 2016]


</CITA>
</DIV8>


<DIV8 N="§ 118.9" NODE="21:2.0.1.1.17.0.1.8" TYPE="SECTION">
<HEAD>§ 118.9   Administration of the Salmonella Enteritidis (SE) prevention plan.</HEAD>
<P>You must have one or more supervisory personnel, who do not have to be on-site employees, to be responsible for ensuring compliance with each farm's SE prevention plan. This person must have successfully completed training on SE prevention measures for egg production that is equivalent to that received under a standardized curriculum recognized by the Food and Drug Administration or must be otherwise qualified through job experience to administer the SE prevention measures. Job experience will qualify this person to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum. This person is responsible for:
</P>
<P>(a) Development and implementation of an SE prevention plan that is appropriate for your specific farm and meets the requirements of § 118.4;
</P>
<P>(b) Reassessing and modifying the SE prevention plan as necessary to ensure that the requirements in § 118.4 are met; and
</P>
<P>(c) Review of records created under § 118.10. This person does not need to have performed the monitoring or created the records.


</P>
</DIV8>


<DIV8 N="§ 118.10" NODE="21:2.0.1.1.17.0.1.9" TYPE="SECTION">
<HEAD>§ 118.10   Recordkeeping requirements for the Salmonella Enteritidis (SE) prevention plan.</HEAD>
<P>(a) <I>Records:</I> You must maintain the following records documenting your SE prevention measures:
</P>
<P>(1) A written SE prevention plan required by § 118.4;
</P>
<P>(2) Documentation that pullets were “SE monitored” or were raised under “SE monitored” conditions, including environmental testing records for pullets, as required by § 118.4(a)(2);
</P>
<P>(3) Records documenting compliance with the SE prevention measures, as follows:
</P>
<P>(i) Biosecurity measures;
</P>
<P>(ii) Rodent and other pest control measures;
</P>
<P>(iii) Cleaning and disinfection procedures performed at depopulation, when applicable;
</P>
<P>(iv) Refrigeration requirements;
</P>
<P>(v) Environmental and egg sampling procedures, when applicable, performed under § 118.7;
</P>
<P>(vi) Results of SE testing, when applicable, performed under § 118.8 as required in §§ 118.4(a)(2), 118.5, and 118.6;
</P>
<P>(vii) Diversion of eggs, if applicable, as required in § 118.6; and
</P>
<P>(viii) Eggs at a particular farm being given a treatment as defined in § 118.3, if you are a producer complying with the requirements of this section as described in § 118.1(a)(2).
</P>
<P>(4) Records of review and of modifications of the SE prevention plan and corrective actions taken.
</P>
<P>(b) <I>General requirements for records maintained by shell egg producers.</I> All records required by § 118.10(a) must include:
</P>
<P>(1) Your name and the location of your farm,
</P>
<P>(2) The date and time of the activity that the record reflects,
</P>
<P>(3) The signature or initials of the person performing the operation or creating the record. The written SE prevention plan must be dated and carry the signature(s) (not initials) of the person(s) who administers the plan as described in § 118.9, and
</P>
<P>(4) Data and information reflecting compliance activities must be entered on records at the time the activity is performed or observed, and the records must contain the actual values observed, if applicable.
</P>
<P>(c) <I>Length of time records must be retained.</I> You must retain all records required by this part at your place of business, unless stored offsite under § 118.10(d), for 1 year after the flock to which they pertain has been taken permanently out of production.
</P>
<P>(d) <I>Offsite storage of records.</I> You may store the records required by this part, except for the written SE prevention plan, offsite. You must be able to retrieve and provide the records at your place of business within 24 hours of request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(e) <I>Official review of records.</I> You must have all records required by this part available for official review and copying at reasonable times.
</P>
<P>(f) <I>Public disclosure of records.</I> Records required by this part are subject to the disclosure requirements under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 118.11" NODE="21:2.0.1.1.17.0.1.10" TYPE="SECTION">
<HEAD>§ 118.11   Registration requirements for shell egg producers covered by the requirements of this part.</HEAD>
<P>(a) Shell egg producers covered under § 118.1(a) are required to register their farms with FDA within 30 days of becoming an egg producer or, if already an egg producer, by each farm's applicable compliance date.
</P>
<P>(b) Shell egg producers may register their farms by any of the following means:
</P>
<P>(1) <I>Electronic registration.</I> To register electronically, you must register at <I>http://www.access.fda.gov</I>, which will be available for registration 24 hours a day, 7 days a week beginning May 10, 2010. This Web site is available from wherever the Internet is accessible, including libraries, copy centers, schools, and Internet cafes.
</P>
<P>(i) An individual authorized by the owner or operator of a farm, such as an agent in charge, may also register a farm electronically.
</P>
<P>(ii) FDA strongly encourages electronic registration for the benefit of both FDA and the registrant.
</P>
<P>(iii) Once you complete your electronic registration, FDA will automatically provide you with an electronic confirmation of registration and a permanent registration number.
</P>
<P>(iv) You will be considered registered once FDA electronically transmits your confirmation and registration number.
</P>
<P>(2) <I>Registration by mail or by fax.</I> If, for example, you do not have reasonable access to the Internet through any of the methods described in paragraph (b)(1) of this section, an individual authorized by the owner or operator of a farm, such as an agent in charge, may register by mail or fax.
</P>
<P>(i) You must register using FDA Form No. 3733. You may obtain a copy of this form by writing to the U.S. Food and Drug Administration, 5600 Fishers Lane (HFS-681), Rockville, MD 20857, or by requesting the form by phone at 1-800-216-7331 or 301-575-0156.
</P>
<P>(ii) When you receive the form, you must fill it out completely and legibly and either mail it to the address in paragraph (b)(2)(i) of this section or fax it to the number on the form.
</P>
<P>(iii) If any required information on the form is incomplete or illegible when FDA receives it, FDA will return the form to you for revision, provided that your mailing address or fax number is legible and valid. When returning a registration form for revision, FDA will use the means by which the form was received by the agency (i.e., by mail or fax).
</P>
<P>(iv) FDA will enter complete and legible mailed and faxed registration submissions into its registration system, along with CD-ROM submissions, as soon as practicable, in the order FDA receives them.
</P>
<P>(v) FDA will then mail to the address or fax to the fax number on the registration form a copy of the registration as entered, confirmation of registration, and your registration number. When responding to a registration submission, FDA will use the means by which the registration was received by the agency (i.e., by mail or fax).
</P>
<P>(vi) If any information you previously submitted was incorrect at the time of submission, you must immediately update your facility's registration. If any information you previously submitted that was correct at the time of submission subsequently changes, you must update your facility's registration within 60 calendar days.
</P>
<P>(vii) Your facility is considered registered once FDA enters your facility's registration data into the registration system and the system generates a registration number.
</P>
<P>(3) <I>Registration by CD-ROM for multiple submissions.</I> If, for example, you do not have reasonable access to the Internet through any of the methods provided under paragraph (b)(1) of this section, you may register by CD-ROM.
</P>
<P>(i) Registrants submitting their registrations in CD-ROM format must use ISO 9660 (CD-R or CD-RW) data format.
</P>
<P>(ii) These files must be submitted on a portable document format (PDF) rendition of the registration form (FDA Form No. 3733) and be accompanied by one signed copy of the certification statement that appears on the registration form.
</P>
<P>(iii) Each submission on the CD-ROM must contain the same preferred mailing address in the appropriate block on FDA Form No. 3733.
</P>
<P>(iv) A CD-ROM may contain registrations for as many facilities as needed up to the CD-ROM's capacity.
</P>
<P>(v) The registration on the CD-ROM for each separate facility must have a unique file name up to 32 characters long, the first part of which may be used to identify the parent company.
</P>
<P>(vi) You must mail the CD-ROM to the U.S. Food and Drug Administration, 5600 Fishers Lane (HFS-681), Rockville, MD 20857.
</P>
<P>(vii) If FDA receives a CD-ROM that does not comply with these specifications, it will return the CD-ROM to the submitter unprocessed.
</P>
<P>(viii) FDA will enter CD-ROM submissions that comply with these specifications into its registration system, along with the complete and legible mailed and faxed submissions, as soon as practicable, in the order FDA receives them.
</P>
<P>(ix) For each facility on the CD-ROM, FDA will mail to the preferred mailing address a copy of the registration(s) as entered, confirmation of registration, and each facility's assigned registration number.
</P>
<P>(x) If any information you previously submitted was incorrect at the time of submission, you must immediately update your facility's registration. If any information you previously submitted that was correct at the time of submission subsequently changes, you must update your facility's registration within 60 calendar days.
</P>
<P>(xi) Your facility is considered registered once FDA enters your facility's registration data into the registration system and the system generates a registration number.
</P>
<P>(c) No registration fee is required.
</P>
<P>(d) You must submit all registration information in the English language. All information must be submitted using the Latin (Roman) alphabet.
</P>
<P>(e) Each registrant must submit the following information through one of the methods described in paragraph (b) of this section:
</P>
<P>(1) The name, full address, and phone number of the farm; and
</P>
<P>(2) The average or usual number of layers of each house and number of poultry houses on the farm.
</P>
<P>(3) A statement in which the shell egg producer certifies that the information submitted is true and accurate. If the individual submitting the form is not the shell egg producer in charge of the farm, the registration must also include a statement in which the individual certifies that the information submitted is true and accurate, certifies that he/she is authorized to submit registration, and identifies by name, address, and telephone number, the individual who authorized submission of the registration. Each registration must include the name of the individual registering the farm submitting the registration, and the individual's signature (for paper and CD-ROM options).
</P>
<P>(f) Registered egg producers must submit an update to a registration within 60-calendar days of any change to any of the information previously submitted by any of the means as provided in § 118.11(b).
</P>
<P>(g) Registered egg producers must notify FDA within 120 days of ceasing egg production by completing sections 1b, 1c, and 2 of Form 3733. This notification is not required if you are a seasonal egg producer or you temporarily cease operation due to labor disputes, fire, natural disasters, or other temporary conditions.
</P>
<CITA TYPE="N">[74 FR 33095, July 9, 2009, as amended at 75 FR 18751, Apr. 13, 2010]


</CITA>
</DIV8>


<DIV8 N="§ 118.12" NODE="21:2.0.1.1.17.0.1.11" TYPE="SECTION">
<HEAD>§ 118.12   Enforcement and compliance.</HEAD>
<P>(a) <I>Authority.</I> This part is established under authority of the Public Health Service Act (the PHS Act). Under the FFDCA, the Food and Drug Administration (FDA) can enforce the food adulteration provisions under 21 U.S.C. 331 through 334 and 342. Under the PHS Act (42 U.S.C. 264), FDA has the authority to make and enforce regulations for the control of communicable diseases. FDA has established the following administrative enforcement procedures for the diversion or destruction of shell eggs and for informal hearings under the PHS Act:
</P>
<P>(1) Upon a finding that any shell eggs have been produced or held in violation of this part, an authorized FDA representative or a State or local representative in accordance with paragraph (c) of this section may order such eggs to be diverted, under the supervision of said representative, for processing in accordance with the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 <I>et seq.</I>) or by a treatment that achieves at least a 5-log destruction of SE or destroyed by or under the supervision of an officer or employee of FDA, or, if applicable, of the State or locality in accordance with the following procedures:
</P>
<P>(i) <I>Order for diversion or destruction under the PHS Act.</I> Any division office of FDA or any State or locality acting under paragraph (c) of this section, upon finding shell eggs that have been produced or held in violation of this part, may serve a written order upon the person in whose possession the eggs are found requiring that the eggs be diverted, under the supervision of an officer or employee of the issuing entity, for processing in accordance with the EPIA (21 U.S.C. 1031 <I>et seq.</I>) or by a treatment that achieves at least a 5-log destruction of SE or destroyed by or under the supervision of the issuing entity, within 10 working days from the date of receipt of the order, unless, under paragraph (a)(2)(iii) of this section, a hearing is held, in which case the eggs must be diverted or destroyed consistent with the decision of the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director under paragraph (a)(2)(v) of this section. The order must include the following information:
</P>
<P>(A) A statement that the shell eggs identified in the order are subject to diversion for processing in accordance with the EPIA or by a treatment that achieves at least a 5-log destruction of SE or destruction;
</P>
<P>(B) A detailed description of the facts that justify the issuance of the order;
</P>
<P>(C) The location of the eggs;
</P>
<P>(D) A statement that these eggs must not be sold, distributed, or otherwise disposed of or moved except as provided in paragraph (a)(1)(iv) of this section;
</P>
<P>(E) Identification or description of the eggs;
</P>
<P>(F) The order number;
</P>
<P>(G) The date of the order;
</P>
<P>(H) The text of this entire section;
</P>
<P>(I) A statement that the order may be appealed by written appeal or by requesting an informal hearing;
</P>
<P>(J) The name and phone number of the person issuing the order; and
</P>
<P>(K) The location and telephone number of the office or agency issuing the order and the name of its Director.
</P>
<P>(ii) <I>Approval of Division Director.</I> An order, before issuance, must be approved by FDA's Division Director. If prior written approval is not feasible, prior oral approval must be obtained and confirmed by written memorandum as soon as possible.
</P>
<P>(iii) <I>Labeling or marking of shell eggs under order.</I> An FDA, State, or local representative issuing an order under paragraph (a)(1)(i) of this section must label or mark the shell eggs with official tags that include the following information:
</P>
<P>(A) A statement that the shell eggs are detained in accordance with regulations issued under section 361(a) of the PHS Act (42 U.S.C. 264(a)).
</P>
<P>(B) A statement that the shell eggs must not be sold, distributed or otherwise disposed of or moved except, after notifying the issuing entity in writing, to:
</P>
<P>(<I>1</I>) Divert them for processing in accordance with the EPIA or by a treatment that achieves at least a 5-log destruction of SE or destroy them or
</P>
<P>(<I>2</I>) Move them to another location for holding pending appeal.
</P>
<P>(C) A statement that the violation of the order or the removal or alteration of the tag is punishable by fine or imprisonment or both (section 368 of the PHS Act (42 U.S.C. 271)).
</P>
<P>(D) The order number and the date of the order, and the name of the government representative who issued the order.
</P>
<P>(iv) <I>Sale or other disposition of shell eggs under order.</I> After service of the order, the person in possession of the shell eggs that are the subject of the order must not sell, distribute, or otherwise dispose of or move any eggs subject to the order unless and until receiving a notice that the order is withdrawn after an appeal except, after notifying FDA's division office or, if applicable, the State or local representative, in writing, to:
</P>
<P>(A) Divert or destroy them as specified in paragraph (a)(1)(i) of this section, or
</P>
<P>(B) Move them to another location for holding pending appeal.
</P>
<P>(2) The person on whom the order for diversion or destruction is served may either comply with the order or appeal the order to an Office of Regulatory Affairs Program Director in accordance with the following procedures:
</P>
<P>(i) <I>Appeal of a detention order.</I> Any appeal must be submitted in writing to FDA's Division Director in whose division the shell eggs are located within 5 working days of the issuance of the order. If the appeal includes a request for an informal hearing, the hearing must be held within 5 working days after the appeal is filed or, if requested by the appellant, at a later date, which must not be later than 20 calendar days after the issuance of the order. The order may also be appealed within the same period of 5 working days by any other person having an ownership or proprietary interest in such shell eggs. The appellant of an order must state the ownership or proprietary interest the appellant has in the shell eggs.
</P>
<P>(ii) <I>Summary decision.</I> A request for a hearing may be denied, in whole or in part and at any time after a request for a hearing has been submitted, if the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director determines that no genuine and substantial issue of fact has been raised by the material submitted in connection with the hearing or from matters officially noticed. If the presiding FDA official determines that a hearing is not justified, written notice of the determination will be given to the parties explaining the reason for denial.
</P>
<P>(iii) <I>Informal hearing.</I> Appearance by any appellant at the hearing may be by mail or in person, with or without counsel. The informal hearing must be conducted by the Office of Regulatory Affairs Program Director or another FDA official senior to an FDA Division Director, and a written summary of the proceedings must be prepared by the presiding FDA official.
</P>
<P>(A) The presiding FDA official may direct that the hearing be conducted in any suitable manner permitted by law and by this section. The presiding FDA official has the power to take such actions and make such rulings as are necessary or appropriate to maintain order and to conduct an informal, fair, expeditious, and impartial hearing, and to enforce the requirements concerning the conduct of hearings.
</P>
<P>(B) Employees of FDA will first give a full and complete statement of the action that is the subject of the hearing, together with the information and reasons supporting it, and may present oral or written information relevant to the hearing. The party requesting the hearing may then present oral or written information relevant to the hearing. All parties may conduct reasonable examination of any person (except for the presiding officer and counsel for the parties) who makes any statement on the matter at the hearing.
</P>
<P>(C) The hearing shall be informal in nature, and the rules of evidence do not apply. No motions or objections relating to the admissibility of information and views will be made or considered, but any party may comment upon or rebut any information and views presented by another party.
</P>
<P>(D) The party requesting the hearing may have the hearing transcribed, at the party's expense, in which case a copy of the transcript is to be furnished to FDA. Any transcript of the hearing will be included with the presiding FDA official's report of the hearing.
</P>
<P>(E) The presiding FDA official must prepare a written report of the hearing. All written material presented at the hearing will be attached to the report. Whenever time permits, the presiding FDA official may give the parties the opportunity to review and comment on the report of the hearing.
</P>
<P>(F) The presiding FDA official must include as part of the report of the hearing a finding on the credibility of witnesses (other than expert witnesses) whenever credibility is a material issue, and must include a recommended decision, with a statement of reasons.
</P>
<P>(iv) <I>Written appeal.</I> If the appellant appeals the detention order but does not request a hearing, the presiding FDA official must render a decision on the appeal affirming or revoking the detention order within 5-working days after the receipt of the appeal.
</P>
<P>(v) <I>Presiding FDA official's decision.</I> If, based on the evidence presented at the hearing or by the appellant in a written appeal, the presiding FDA official finds that the shell eggs were produced or held in violation of this section, he must affirm the order that they be diverted, under the supervision of an officer or employee of FDA for processing under the EPIA or by a treatment that achieves at least a 5-log destruction of SE or destroyed by or under the supervision of an officer or employee of FDA; otherwise, the presiding FDA official must issue a written notice that the prior order is withdrawn. If the presiding FDA official affirms the order, he must order that the diversion or destruction be accomplished within 10-working days from the date of the issuance of his decision. The presiding FDA official's decision must be accompanied by a statement of the reasons for the decision. The decision of the presiding FDA official constitutes final agency action, subject to judicial review.
</P>
<P>(vi) <I>No appeal.</I> If there is no appeal of the order and the person in possession of the shell eggs that are subject to the order fails to divert or destroy them within 10 working days, or if the demand is affirmed by the presiding FDA official after an appeal and the person in possession of such eggs fails to divert or destroy them within 10 working days, FDA's division office or, if applicable, the State or local representative may designate an officer or employee to divert or destroy such eggs. It shall be unlawful to prevent or to attempt to prevent such diversion or destruction of the shell eggs by the designated officer or employee.
</P>
<P>(b) <I>Inspection.</I> Persons engaged in production of shell eggs must permit authorized representatives of FDA to make, at any reasonable time, an inspection of the egg production establishment in which shell eggs are being produced. Such inspection includes the inspection and sampling of shell eggs and the environment, the equipment related to production of shell eggs, the equipment in which shell eggs are held, and examination and copying of any records relating to such equipment or eggs, as may be necessary in the judgment of such representatives to determine compliance with the provisions of this section. Inspections may be made with or without notice and will ordinarily be made during regular business hours.
</P>
<P>(c) <I>State and local cooperation.</I> Under sections 311 and 361 of the Public Health Service Act, any State or locality that is willing and able to assist the agency in the enforcement of §§ 118.4 through 118.10, and is authorized to inspect or regulate egg production establishments, may, in its own jurisdiction, enforce §§ 118.4 through 118.10 through inspections under paragraph (b) of this section and through administrative enforcement remedies specified in paragraph (a) of this section unless FDA notifies the State or locality in writing that such assistance is no longer needed. A state or locality may substitute, where necessary, appropriate State or local officials for designated FDA officials in this section. When providing assistance under paragraph (a) of this section, a State or locality may follow the hearing procedures set out in paragraphs (a)(2)(iii) through (a)(2)(v) of this section, or may utilize comparable State or local hearing procedures if such procedures satisfy due process.
</P>
<P>(d) <I>Preemption.</I> No State or local governing entity shall establish, or continue in effect any law, rule, regulation, or other requirement regarding prevention of SE in shell eggs during production, storage, or transportation that is less stringent than those required by this part.
</P>
<CITA TYPE="N">[74 FR 33095, July 9, 2009, as amended at 82 FR 14146, Mar. 17, 2017; 85 FR 16554, Mar. 24, 2020]


</CITA>
</DIV8>

</DIV5>


<DIV5 N="119" NODE="21:2.0.1.1.18" TYPE="PART">
<HEAD>PART 119—DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 343, 371.


</PSPACE></AUTH>

<DIV8 N="§ 119.1" NODE="21:2.0.1.1.18.0.1.1" TYPE="SECTION">
<HEAD>§ 119.1   Dietary supplements containing ephedrine alkaloids.</HEAD>
<P>Dietary supplements containing ephedrine alkaloids present an unreasonable risk of illness or injury under conditions of use recommended or suggested in the labeling, or if no conditions of use are recommended or suggested in the labeling, under ordinary conditions of use. Therefore, dietary supplements containing ephedrine alkaloids are adulterated under section 402(f)(1)(A) of the Federal Food, Drug, and Cosmetic Act.
</P>
<CITA TYPE="N">[69 FR 6853, Feb. 11, 2004]


</CITA>
</DIV8>

</DIV5>


<DIV5 N="120" NODE="21:2.0.1.1.19" TYPE="PART">
<HEAD>PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 242l, 264. 
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>66 FR 6197, Jan. 19, 2001, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.19.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 120.1" NODE="21:2.0.1.1.19.1.1.1" TYPE="SECTION">
<HEAD>§ 120.1   Applicability.</HEAD>
<P>(a) Any juice sold as such or used as an ingredient in beverages shall be processed in accordance with the requirements of this part. Juice means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree. The requirements of this part shall apply to any juice regardless of whether the juice, or any of its ingredients, is or has been shipped in interstate commerce (as defined in section 201(b) of the Federal Food, Drug, and Cosmetic Act, 21 U.S.C. 321(b)). Raw agricultural ingredients of juice are not subject to the requirements of this part. Processors should apply existing agency guidance to minimize microbial food safety hazards for fresh fruits and vegetables in handling raw agricultural products. 
</P>
<P>(b) The regulations in this part shall be effective January 22, 2002. However, by its terms, this part is not binding on small and very small businesses until the dates listed in paragraphs (b)(1) and (b)(2) of this section. 
</P>
<P>(1) For small businesses employing fewer than 500 persons the regulations in this part are binding on January 21, 2003. 
</P>
<P>(2) For very small businesses that have either total annual sales of less than $500,000, or if their total annual sales are greater than $500,000 but their total food sales are less than $50,000; or the person claiming this exemption employed fewer than an average of 100 full-time equivalent employees and fewer than 100,000 units of juice were sold in the United States, the regulations are binding on January 20, 2004. 


</P>
</DIV8>


<DIV8 N="§ 120.3" NODE="21:2.0.1.1.19.1.1.2" TYPE="SECTION">
<HEAD>§ 120.3   Definitions.</HEAD>
<P>The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act, § 101.9(j)(18)(vi) of this chapter, and parts 110 and 117 of this chapter are applicable to such terms when used in this part, except that the definitions and terms in parts 110 and 117 do not govern such terms where such terms are redefined in this part and except that the terms facility, hazard, and manufacturing/processing in parts 110 and 117 do not govern such terms where used in this part. The following definitions shall also apply: 
</P>
<P>(a) <I>Cleaned</I> means washed with water of adequate sanitary quality. 
</P>
<P>(b) <I>Control</I> means to prevent, eliminate, or reduce. 
</P>
<P>(c) <I>Control measure</I> means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard. 
</P>
<P>(d) <I>Critical control point</I> means a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level. 
</P>
<P>(e) <I>Critical limit</I> means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard. 
</P>
<P>(f) <I>Culled</I> means separation of damaged fruit from undamaged fruit. For processors of citrus juices using treatments to fruit surfaces to comply with § 120.24, <I>culled</I> means undamaged, tree-picked fruit that is U.S. Department of Agriculture choice or higher quality. 
</P>
<P>(g) <I>Food hazard</I> means any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. 
</P>
<P>(h) <I>Importer</I> means either the U.S. owner or consignee at the time of entry of a food product into the United States, or the U.S. agent or representative of the foreign owner or consignee at the time of entry into the United States. The importer is responsible for ensuring that goods being offered for entry into the United States are in compliance with all applicable laws. For the purposes of this definition, the importer is ordinarily not the custom house broker, the freight forwarder, the carrier, or the steamship representative. 
</P>
<P>(i) <I>Monitor</I> means to conduct a planned sequence of observations or measurements to assess whether a process, point, or procedure is under control and to produce an accurate record for use in verification. 
</P>
<P>(j)(1) <I>Processing</I> means activities that are directly related to the production of juice products. 
</P>
<P>(2) For purposes of this part, processing does not include: 
</P>
<P>(i) Harvesting, picking, or transporting raw agricultural ingredients of juice products, without otherwise engaging in processing; and 
</P>
<P>(ii) The operation of a retail establishment. 
</P>
<P>(k) <I>Processor</I> means any person engaged in commercial, custom, or institutional processing of juice products, either in the United States or in a foreign country, including any person engaged in the processing of juice products that are intended for use in market or consumer tests.
</P>
<P>(l) <I>Retail establishment</I> is an operation that provides juice directly to the consumers and does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers. “Provides” includes storing, preparing, packaging, serving, and vending. 
</P>
<P>(m) <I>Shall</I> is used to state mandatory requirements. 
</P>
<P>(n) <I>Shelf-stable product</I> means a product that is hermetically sealed and, when stored at room temperature, should not demonstrate any microbial growth. 
</P>
<P>(o) <I>Should</I> is used to state recommended or advisory procedures or to identify recommended equipment. 
</P>
<P>(p) <I>Validation</I> means that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the identified food hazards. 
</P>
<P>(q) <I>Verification</I> means those activities, other than monitoring, that establish the validity of the HACCP plan and that the system is operating according to the plan. 
</P>
<CITA TYPE="N">[66 FR 6197, Jan. 19, 2001, as amended at 80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 120.5" NODE="21:2.0.1.1.19.1.1.3" TYPE="SECTION">
<HEAD>§ 120.5   Current good manufacturing practice.</HEAD>
<P>Except as provided by § 117.5(c), parts 110 and 117 of this chapter apply in determining whether the facilities, methods, practices, and controls used to process juice are safe, and whether the food has been processed under sanitary conditions.
</P>
<CITA TYPE="N">[80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 120.6" NODE="21:2.0.1.1.19.1.1.4" TYPE="SECTION">
<HEAD>§ 120.6   Sanitation standard operating procedures.</HEAD>
<P>(a) <I>Sanitation controls.</I> Each processor shall have and implement a sanitation standard operating procedure (SSOP) that addresses sanitation conditions and practices before, during, and after processing. The SSOP shall address: 
</P>
<P>(1) Safety of the water that comes into contact with food or food contact surfaces or that is used in the manufacture of ice; 
</P>
<P>(2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments; 
</P>
<P>(3) Prevention of cross contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to processed product; 
</P>
<P>(4) Maintenance of hand washing, hand sanitizing, and toilet facilities; 
</P>
<P>(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants; 
</P>
<P>(6) Proper labeling, storage, and use of toxic compounds; 
</P>
<P>(7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and 
</P>
<P>(8) Exclusion of pests from the food plant. 
</P>
<P>(b) <I>Monitoring.</I> The processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter and in subpart B of part 117 of this chapter that are appropriate both to the plant and to the food being processed. Each processor shall correct, in a timely manner, those conditions and practices that are not met. 
</P>
<P>(c) <I>Records.</I> Each processor shall maintain SSOP records that, at a minimum, document the monitoring and corrections prescribed by paragraph (b) of this section. These records are subject to the recordkeeping requirements of § 120.12. 
</P>
<P>(d) <I>Relationship to Hazard Analysis and Critical Control Point (HACCP) plan.</I> Sanitation standard operating procedure controls may be included in the HACCP plan required under § 120.8(b). However, to the extent that they are implemented in accordance with this section, they need not be included in the HACCP plan. 
</P>
<CITA TYPE="N">[66 FR 6197, Jan. 19, 2001, as amended at 80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 120.7" NODE="21:2.0.1.1.19.1.1.5" TYPE="SECTION">
<HEAD>§ 120.7   Hazard analysis.</HEAD>
<P>(a) Each processor shall develop, or have developed for it, a written hazard analysis to determine whether there are food hazards that are reasonably likely to occur for each type of juice processed by that processor and to identify control measures that the processor can apply to control those hazards. The written hazard analysis shall consist of at least the following: 
</P>
<P>(1) Identification of food hazards; 
</P>
<P>(2) An evaluation of each food hazard identified to determine if the hazard is reasonably likely to occur and thus, constitutes a food hazard that must be addressed in the HACCP plan. A food hazard that is reasonably likely to occur is one for which a prudent processor would establish controls because experience, illness data, scientific reports, or other information provide a basis to conclude that there is a reasonable possibility that, in the absence of those controls, the food hazard will occur in the particular type of product being processed. This evaluation shall include an assessment of the severity of the illness or injury if the food hazard occurs; 
</P>
<P>(3) Identification of the control measures that the processor can apply to control the food hazards identified as reasonably likely to occur in paragraph (a)(2) of this section; 
</P>
<P>(4) Review of the current process to determine whether modifications are necessary; and 
</P>
<P>(5) Identification of critical control points. 
</P>
<P>(b) The hazard analysis shall include food hazards that can be introduced both within and outside the processing plant environment, including food hazards that can occur before, during, and after harvest. The hazard analysis shall be developed by an individual or individuals who have been trained in accordance with § 120.13 and shall be subject to the recordkeeping requirements of § 120.12. 
</P>
<P>(c) In evaluating what food hazards are reasonably likely to occur, consideration should be given, at a minimum, to the following: 
</P>
<P>(1) Microbiological contamination; 
</P>
<P>(2) Parasites; 
</P>
<P>(3) Chemical contamination; 
</P>
<P>(4) Unlawful pesticides residues; 
</P>
<P>(5) Decomposition in food where a food hazard has been associated with decomposition; 
</P>
<P>(6) Natural toxins; 
</P>
<P>(7) Unapproved use of food or color additives; 
</P>
<P>(8) Presence of undeclared ingredients that may be allergens; and 
</P>
<P>(9) Physical hazards. 
</P>
<P>(d) Processors should evaluate product ingredients, processing procedures, packaging, storage, and intended use; facility and equipment function and design; and plant sanitation, including employee hygiene, to determine the potential effect of each on the safety of the finished food for the intended consumer. 
</P>
<P>(e) HACCP plans for juice need not address the food hazards associated with microorganisms and microbial toxins that are controlled by the requirements of part 113 or part 114 of this chapter. A HACCP plan for such juice shall address any other food hazards that are reasonably likely to occur. 


</P>
</DIV8>


<DIV8 N="§ 120.8" NODE="21:2.0.1.1.19.1.1.6" TYPE="SECTION">
<HEAD>§ 120.8   Hazard Analysis and Critical Control Point (HACCP) plan.</HEAD>
<P>(a) <I>HACCP plan.</I> Each processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food hazards that are reasonably likely to occur during processing, as described in § 120.7. The HACCP plan shall be developed by an individual or individuals who have been trained in accordance with § 120.13 and shall be subject to the recordkeeping requirements of § 120.12. A HACCP plan shall be specific to: 
</P>
<P>(1) Each location where juice is processed by that processor; and 
</P>
<P>(2) Each type of juice processed by the processor. The plan may group types of juice products together, or group types of production methods together, if the food hazards, critical control points, critical limits, and procedures required to be identified and performed by paragraph (b) of this section are essentially identical, provided that any required features of the plan that are unique to a specific product or method are clearly delineated in the plan and are observed in practice. 
</P>
<P>(b) <I>The contents of the HACCP plan.</I> The HACCP plan shall, at a minimum: 
</P>
<P>(1) List all food hazards that are reasonably likely to occur as identified in accordance with § 120.7, and that thus must be controlled for each type of product; 
</P>
<P>(2) List the critical control points for each of the identified food hazards that is reasonably likely to occur, including as appropriate: 
</P>
<P>(i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and 
</P>
<P>(ii) Critical control points designed to control food hazards introduced outside the processing plant environment, including food hazards that occur before, during, and after harvest; 
</P>
<P>(3) List the critical limits that shall be met at each of the critical control points; 
</P>
<P>(4) List the procedures, and the frequency with which they are to be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits; 
</P>
<P>(5) Include any corrective action plans that have been developed in accordance with § 120.10(a), and that are to be followed in response to deviations from critical limits at critical control points; 
</P>
<P>(6) List the validation and verification procedures, and the frequency with which they are to be performed, that the processor will use in accordance with § 120.11; and 
</P>
<P>(7) Provide for a recordkeeping system that documents the monitoring of the critical control points in accordance with § 120.12. The records shall contain the actual values and observations obtained during monitoring. 
</P>
<P>(c) <I>Sanitation.</I> Sanitation controls may be included in the HACCP plan. However, to the extent that they are monitored in accordance with § 120.6, they are not required to be included in the HACCP plan. 


</P>
</DIV8>


<DIV8 N="§ 120.9" NODE="21:2.0.1.1.19.1.1.7" TYPE="SECTION">
<HEAD>§ 120.9   Legal basis.</HEAD>
<P>Failure of a processor to have and to implement a Hazard Analysis and Critical Control Point (HACCP) system that complies with §§ 120.6, 120.7, and 120.8, or otherwise to operate in accordance with the requirements of this part, shall render the juice products of that processor adulterated under section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act. Whether a processor's actions are consistent with ensuring the safety of juice will be determined through an evaluation of the processor's overall implementation of its HACCP system. 


</P>
</DIV8>


<DIV8 N="§ 120.10" NODE="21:2.0.1.1.19.1.1.8" TYPE="SECTION">
<HEAD>§ 120.10   Corrective actions.</HEAD>
<P>Whenever a deviation from a critical limit occurs, a processor shall take corrective action by following the procedures set forth in paragraph (a) or paragraph (b) of this section. 
</P>
<P>(a) Processors may develop written corrective action plans, which become part of their HACCP plans in accordance with § 120.8(b)(5), by which processors predetermine the corrective actions that they will take whenever there is a deviation from a critical limit. A corrective action plan that is appropriate for a particular deviation is one that describes the steps to be taken and assigns responsibility for taking those steps, to ensure that: 
</P>
<P>(1) No product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation; and 
</P>
<P>(2) The cause of the deviation is corrected. 
</P>
<P>(b) When a deviation from a critical limit occurs, and the processor does not have a corrective action plan that is appropriate for that deviation, the processor shall: 
</P>
<P>(1) Segregate and hold the affected product, at least until the requirements of paragraphs (b)(2) and (b)(3) of this section are met; 
</P>
<P>(2) Perform or obtain a review to determine the acceptability of the affected product for distribution. The review shall be performed by an individual or individuals who have adequate training or experience to perform such review; 
</P>
<P>(3) Take corrective action, when necessary, with respect to the affected product to ensure that no product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation; 
</P>
<P>(4) Take corrective action, when necessary, to correct the cause of the deviation; and 
</P>
<P>(5) Perform or obtain timely verification in accordance with § 120.11, by an individual or individuals who have been trained in accordance with § 120.13, to determine whether modification of the HACCP plan is required to reduce the risk of recurrence of the deviation, and to modify the HACCP plan as necessary. 
</P>
<P>(c) All corrective actions taken in accordance with this section shall be fully documented in records that are subject to verification in accordance with § 120.11(a)(1)(iv)(B) and the recordkeeping requirements of § 120.12. 


</P>
</DIV8>


<DIV8 N="§ 120.11" NODE="21:2.0.1.1.19.1.1.9" TYPE="SECTION">
<HEAD>§ 120.11   Verification and validation.</HEAD>
<P>(a) <I>Verification.</I> Each processor shall verify that the Hazard Analysis and Critical Control Point (HACCP) system is being implemented according to design. 
</P>
<P>(1) Verification activities shall include: 
</P>
<P>(i) A review of any consumer complaints that have been received by the processor to determine whether such complaints relate to the performance of the HACCP plan or reveal previously unidentified critical control points; 
</P>
<P>(ii) The calibration of process monitoring instruments; 
</P>
<P>(iii) At the option of the processor, the performance of periodic end-product or in-process testing; except that processors of citrus juice that rely in whole or in part on surface treatment of fruit shall perform end-product testing in accordance with § 120.25. 
</P>
<P>(iv) A review, including signing and dating, by an individual who has been trained in accordance with § 120.13, of the records that document: 
</P>
<P>(A) The monitoring of critical control points. The purpose of this review shall be, at a minimum, to ensure that the records are complete and to verify that the records document values that are within the critical limits. This review shall occur within 1 week (7 days) of the day that the records are made; 
</P>
<P>(B) The taking of corrective actions. The purpose of this review shall be, at a minimum, to ensure that the records are complete and to verify that appropriate corrective actions were taken in accordance with § 120.10. This review shall occur within 1 week (7 days) of the day that the records are made; and 
</P>
<P>(C) The calibrating of any process monitoring instruments used at critical control points and the performance of any periodic end-product or in-process testing that is part of the processor's verification activities. The purpose of these reviews shall be, at a minimum, to ensure that the records are complete and that these activities occurred in accordance with the processor's written procedures. These reviews shall occur within a reasonable time after the records are made; and
</P>
<P>(v) The following of procedures in § 120.10 whenever any verification procedure, including the review of consumer complaints, establishes the need to take a corrective action; and
</P>
<P>(vi) Additional process verification if required by § 120.25. 
</P>
<P>(2) Records that document the calibration of process monitoring instruments, in accordance with paragraph (a)(1)(iv)(B) of this section, and the performance of any periodic end-product and in-process testing, in accordance with paragraph (a)(1)(iv)(C) of this section, are subject to the recordkeeping requirements of § 120.12. 
</P>
<P>(b) <I>Validation of the HACCP plan.</I> Each processor shall validate that the HACCP plan is adequate to control food hazards that are reasonably likely to occur; this validation shall occur at least once within 12 months after implementation and at least annually thereafter or whenever any changes in the process occur that could affect the hazard analysis or alter the HACCP plan in any way. Such changes may include changes in the following: Raw materials or source of raw materials; product formulation; processing methods or systems, including computers and their software; packaging; finished product distribution systems; or the intended use or consumers of the finished product. The validation shall be performed by an individual or individuals who have been trained in accordance with § 120.13 and shall be subject to the recordkeeping requirements of § 120.12. The HACCP plan shall be modified immediately whenever a validation reveals that the plan is no longer adequate to fully meet the requirements of this part. 
</P>
<P>(c) <I>Validation of the hazard analysis.</I> Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food hazards that are reasonably likely to occur, the processor shall reassess the adequacy of that hazard analysis whenever there are any changes in the process that could reasonably affect whether a food hazard exists. Such changes may include changes in the following: Raw materials or source of raw materials; product formulation; processing methods or systems, including computers and their software; packaging; finished product distribution systems; or the intended use or intended consumers of the finished product. The validation of the hazard analysis shall be performed by an individual or individuals who have been trained in accordance with § 120.13, and, records documenting the validation shall be subject to the recordkeeping requirements of § 120.12. 


</P>
</DIV8>


<DIV8 N="§ 120.12" NODE="21:2.0.1.1.19.1.1.10" TYPE="SECTION">
<HEAD>§ 120.12   Records.</HEAD>
<P>(a) <I>Required records.</I> Each processor shall maintain the following records documenting the processor's Hazard Analysis and Critical Control Point (HACCP) system: 
</P>
<P>(1) Records documenting the implementation of the sanitation standard operating procedures (SSOP's) (see § 120.6); 
</P>
<P>(2) The written hazard analysis required by § 120.7; 
</P>
<P>(3) The written HACCP plan required by § 120.8; 
</P>
<P>(4) Records documenting the ongoing application of the HACCP plan that include: 
</P>
<P>(i) Monitoring of critical control points and their critical limits, including the recording of actual times, temperatures, or other measurements, as prescribed in the HACCP plan; and 
</P>
<P>(ii) Corrective actions, including all actions taken in response to a deviation; and 
</P>
<P>(5) Records documenting verification of the HACCP system and validation of the HACCP plan or hazard analysis, as appropriate. 
</P>
<P>(b) <I>General requirements.</I> All records required by this part shall include: 
</P>
<P>(1) The name of the processor or importer and the location of the processor or importer, if the processor or importer has more than one location; 
</P>
<P>(2) The date and time of the activity that the record reflects, except that records required by paragraphs (a)(2), (a)(3), and (a)(5) of this section need not include the time; 
</P>
<P>(3) The signature or initials of the person performing the operation or creating the record; and 
</P>
<P>(4) Where appropriate, the identity of the product and the production code, if any. Processing and other information shall be entered on records at the time that it is observed. The records shall contain the actual values and observations obtained during monitoring. 
</P>
<P>(c) <I>Documentation.</I> (1) The records in paragraphs (a)(2) and (a)(3) of this section shall be signed and dated by the most responsible individual onsite at the processing facility or by a higher level official of the processor. These signatures shall signify that these records have been accepted by the firm. 
</P>
<P>(2) The records in paragraphs (a)(2) and (a)(3) of this section shall be signed and dated: 
</P>
<P>(i) Upon initial acceptance; 
</P>
<P>(ii) Upon any modification; and 
</P>
<P>(iii) Upon verification and validation in accordance with § 120.11. 
</P>
<P>(d) <I>Record retention.</I> (1) All records required by this part shall be retained at the processing facility or at the importer's place of business in the United States for, in the case of perishable or refrigerated juices, at least 1 year after the date that such products were prepared, and for, in the case of frozen, preserved, or shelf stable products, 2 years or the shelf life of the product, whichever is greater, after the date that the products were prepared. 
</P>
<P>(2) Offsite storage of processing records required by paragraphs (a)(1) and (a)(4) of this section is permitted after 6 months following the date that the monitoring occurred, if such records can be retrieved and provided onsite within 24 hours of request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location and comply with paragraph (g) of this section. 
</P>
<P>(3) If the processing facility is closed for a prolonged period between seasonal packs, the records may be transferred to some other reasonably accessible location at the end of the seasonal pack but shall be immediately returned to the processing facility for official review upon request. 
</P>
<P>(e) <I>Official review.</I> All records required by this part shall be available for review and copying at reasonable times. 
</P>
<P>(f) <I>Public disclosure.</I> (1) All records required by this part are not available for public disclosure unless they have been previously disclosed to the public, as defined in § 20.81 of this chapter, or unless they relate to a product or ingredient that has been abandoned and no longer represent a trade secret or confidential commercial or financial information as defined in § 20.61 of this chapter. 
</P>
<P>(2) Records required to be maintained by this part are subject to disclosure to the extent that they are otherwise publicly available, or that disclosure could not reasonably be expected to cause a competitive hardship, such as generic type HACCP plans that reflect standard industry practices. 
</P>
<P>(g) <I>Records maintained on computers.</I> The maintenance of computerized records, in accordance with part 11 of this chapter, is acceptable. 


</P>
</DIV8>


<DIV8 N="§ 120.13" NODE="21:2.0.1.1.19.1.1.11" TYPE="SECTION">
<HEAD>§ 120.13   Training.</HEAD>
<P>(a) Only an individual who has met the requirements of paragraph (b) of this section shall be responsible for the following functions: 
</P>
<P>(1) Developing the hazard analysis, including delineating control measures, as required by § 120.7. 
</P>
<P>(2) Developing a Hazard Analysis and Critical Control Point (HACCP) plan that is appropriate for a specific processor, in order to meet the requirements of § 120.8; 
</P>
<P>(3) Verifying and modifying the HACCP plan in accordance with the corrective action procedures specified in § 120.10(b)(5) and the validation activities specified in §§ 120.11(b) and (c); and 120.7; 
</P>
<P>(4) Performing the record review required by § 120.11(a)(1)(iv). 
</P>
<P>(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed training in the application of HACCP principles to juice processing at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration, or shall be otherwise qualified through job experience to perform these functions. Job experience may qualify an individual to perform these functions if such experience has provided knowledge at least equivalent to that provided through the standardized curriculum. The trained individual need not be an employee of the processor. 


</P>
</DIV8>


<DIV8 N="§ 120.14" NODE="21:2.0.1.1.19.1.1.12" TYPE="SECTION">
<HEAD>§ 120.14   Application of requirements to imported products.</HEAD>
<P>This section sets forth specific requirements for imported juice. 
</P>
<P>(a) <I>Importer requirements.</I> Every importer of juice shall either: 
</P>
<P>(1) Obtain the juice from a country that has an active memorandum of understanding (MOU) or similar agreement with the Food and Drug Administration, that covers the food and documents the equivalency or compliance of the inspection system of the foreign country with the U.S. system, accurately reflects the relationship between the signing parties, and is functioning and enforceable in its entirety; or 
</P>
<P>(2) Have and implement written procedures for ensuring that the juice that such importer receives for import into the United States was processed in accordance with the requirements of this part. The procedures shall provide, at a minimum: 
</P>
<P>(i) Product specifications that are designed to ensure that the juice is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act because it may be injurious to health or because it may have been processed under insanitary conditions; and 
</P>
<P>(ii) Affirmative steps to ensure that the products being offered for entry were processed under controls that meet the requirements of this part. These steps may include any of the following: 
</P>
<P>(A) Obtaining from the foreign processor the Hazard Analysis and Critical Control Point (HACCP) plan and prerequisite program of the standard operating procedure records required by this part that relate to the specific lot of food being offered for import; 
</P>
<P>(B) Obtaining either a continuing or lot specific certificate from an appropriate foreign government inspection authority or competent third party certifying that the imported food has been processed in accordance with the requirements of this part; 
</P>
<P>(C) Regularly inspecting the foreign processor's facilities to ensure that the imported food is being processed in accordance with the requirements of this part; 
</P>
<P>(D) Maintaining on file a copy, in English, of the foreign processor's hazard analysis and HACCP plan, and a written guarantee from the foreign processor that the imported food is processed in accordance with the requirements of this part; 
</P>
<P>(E) Periodically testing the imported food, and maintaining on file a copy, in English, of a written guarantee from the foreign processor that the imported food is processed in accordance with the requirements of this part; or 
</P>
<P>(F) Other such verification measures as appropriate that provide an equivalent level of assurance of compliance with the requirements of this part. 
</P>
<P>(b) <I>Competent third party.</I> An importer may hire a competent third party to assist with or perform any or all of the verification activities specified in paragraph (a)(2) of this section, including writing the importer's verification procedures on the importer's behalf. 
</P>
<P>(c) <I>Records.</I> The importer shall maintain records, in English, that document the performance and results of the affirmative steps specified in paragraph (a)(2)(ii) of this section. These records shall be subject to the applicable provisions of § 120.12. 
</P>
<P>(d) <I>Determination of compliance.</I> The importer shall provide evidence that all juice offered for entry into the United States has been processed under conditions that comply with this part. If assurances do not exist that an imported juice has been processed under conditions that are equivalent to those required of domestic processors under this part, the product will appear to be adulterated and will be denied entry. 


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.19.2" TYPE="SUBPART">
<HEAD>Subpart B—Pathogen Reduction</HEAD>


<DIV8 N="§ 120.20" NODE="21:2.0.1.1.19.2.1.1" TYPE="SECTION">
<HEAD>§ 120.20   General.</HEAD>
<P>This subpart augments subpart A of this part by setting forth specific requirements for process controls. 


</P>
</DIV8>


<DIV8 N="§ 120.24" NODE="21:2.0.1.1.19.2.1.2" TYPE="SECTION">
<HEAD>§ 120.24   Process controls.</HEAD>
<P>(a) In order to meet the requirements of subpart A of this part, processors of juice products shall include in their Hazard Analysis and Critical Control Point (HACCP) plans control measures that will consistently produce, at a minimum, a 5 log (<I>i.e.,</I> 10
<SU>5</SU>) reduction, for a period at least as long as the shelf life of the product when stored under normal and moderate abuse conditions, in the pertinent microorganism. For the purposes of this regulation, the “pertinent microorganism” is the most resistant microorganism of public health significance that is likely to occur in the juice. The following juice processors are exempt from this paragraph: 
</P>
<P>(1) A juice processor that is subject to the requirements of part 113 or part 114 of this chapter; and 
</P>
<P>(2) A juice processor using a single thermal processing step sufficient to achieve shelf-stability of the juice or a thermal concentration process that includes thermal treatment of all ingredients, provided that the processor includes a copy of the thermal process used to achieve shelf-stability or concentration in its written hazard analysis required by § 120.7. 
</P>
<P>(b) All juice processors shall meet the requirements of paragraph (a) of this section through treatments that are applied directly to the juice, except that citrus juice processors may use treatments to fruit surfaces, provided that the 5-log reduction process begins after culling and cleaning as defined in § 120.3(a) and (f) and the reduction is accomplished within a single production facility. 
</P>
<P>(c) All juice processors shall meet the requirements of paragraphs (a) and (b) of this section and perform final product packaging within a single production facility operating under current good manufacturing practices. Processors claiming an exemption under paragraph (a)(1) or (a)(2) of this section shall also process and perform final product packaging of all juice subject to the claimed exemption within a single production facility operating under current good manufacturing practices. 


</P>
</DIV8>


<DIV8 N="§ 120.25" NODE="21:2.0.1.1.19.2.1.3" TYPE="SECTION">
<HEAD>§ 120.25   Process verification for certain processors.</HEAD>
<P>Each juice processor that relies on treatments that do not come into direct contact with all parts of the juice to achieve the requirements of § 120.24 shall analyze the finished product for biotype I <I>Escherichia coli</I> as follows: 
</P>
<P>(a) One 20 milliliter (mL) sample (consisting of two 10 mL subsamples) for each 1,000 gallons of juice produced shall be sampled each production day. If less than 1,000 gallons of juice is produced per day, the sample must be taken for each 1,000 gallons produced but not less than once every 5 working days that the facility is producing that juice. Each subsample shall be taken by randomly selecting a package of juice ready for distribution to consumers. 
</P>
<P>(b) If the facility is producing more than one type of juice covered by this section, processors shall take subsamples according to paragraph (a) of this section for each of the covered juice products produced. 
</P>
<P>(c) Processors shall analyze each subsample for the presence of <I>E. coli</I> by the method entitled “Analysis for <I>Escherichia coli</I> in Citrus Juices—Modification of AOAC Official Method 992.30” or another method that is at least equivalent to this method in terms of accuracy, precision, and sensitivity in detecting <I>E. coli.</I> This method is designed to detect the presence or absence of <I>E. coli</I> in a 20 mL sample of juice (consisting of two 10 mL subsamples). The method is as follows: 
</P>
<P>(1) <I>Sample size.</I> Total-20 mL of juice; perform analysis using two 10 mL aliquots. 
</P>
<P>(2) <I>Media.</I> Universal Preenrichment Broth (Difco, Detroit, MI), EC Broth (various manufacturers). 
</P>
<P>(3) <I>Method.</I> ColiComplete (AOAC Official Method 992.30—modified). 
</P>
<P>(4) <I>Procedure.</I> Perform the following procedure two times: 
</P>
<P>(i) Aseptically inoculate 10 mL of juice into 90 mL of Universal Preenrichment Broth (Difco) and incubate at 35 °C for 18 to 24 hours. 
</P>
<P>(ii) Next day, transfer 1 mL of preenriched sample into 10 mL of EC Broth, without durham gas vials. After inoculation, aseptically add a ColiComplete SSD disc into each tube. 
</P>
<P>(iii) Incubate at 44.5 °C for 18 to 24 hours. 
</P>
<P>(iv) Examine the tubes under longwave ultra violet light (366 nm). Fluorescent tubes indicate presence of <I>E. coli.</I> 
</P>
<P>(v) MUG positive and negative controls should be used as reference in interpreting fluorescence reactions. Use an <I>E. coli</I> for positive control and 2 negative controls—a MUG negative strain and an uninoculated tube media. 
</P>
<P>(d) If either 10 mL subsample is positive for <I>E. coli,</I> the 20 mL sample is recorded as positive and the processor shall: 
</P>
<P>(1) Review monitoring records for the control measures to attain the 5-log reduction standard and correct those conditions and practices that are not met. In addition, the processor may choose to test the sample for the presence of pathogens of concern. 
</P>
<P>(2) If the review of monitoring records or the additional testing indicates that the 5-log reduction standard was not achieved (<I>e.g.,</I> a sample is found to be positive for the presence of a pathogen or a deviation in the process or its delivery is identified), the processor shall take corrective action as set forth in § 120.10. 
</P>
<P>(e) If two samples in a series of seven tests are positive for <I>E. coli,</I> the control measures to attain the 5-log reduction standard shall be deemed to be inadequate and the processor shall immediately: 
</P>
<P>(1) Until corrective actions are completed, use an alternative process or processes that achieve the 5-log reduction after the juice has been expressed; 
</P>
<P>(2) Perform a review of the monitoring records for control measures to attain the 5-log reduction standard. The review shall be sufficiently extensive to determine that there are no trends towards loss of control; 
</P>
<P>(i) If the conditions and practices are not being met, correct those that do not conform to the HACCP plan; or
</P>
<P>(ii) If the conditions and practices are being met, the processor shall validate the HACCP plan in relation to the 5-log reduction standard; and 
</P>
<P>(3) Take corrective action as set forth in § 120.10. Corrective actions shall include ensuring no product enters commerce that is injurious to health as set forth in § 120.10(a)(1).


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="121" NODE="21:2.0.1.1.20" TYPE="PART">
<HEAD>PART 121—MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION 
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 331, 342, 350g, 350(i), 371, 374.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>81 FR 34219, May 27, 2016, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.20.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 121.1" NODE="21:2.0.1.1.20.1.1.1" TYPE="SECTION">
<HEAD>§ 121.1   Applicability.</HEAD>
<P>This part applies to the owner, operator or agent in charge of a domestic or foreign food facility that manufactures/processes, packs, or holds food for consumption in the United States and is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act, unless one of the exemptions in § 121.5 applies.


</P>
</DIV8>


<DIV8 N="§ 121.3" NODE="21:2.0.1.1.20.1.1.2" TYPE="SECTION">
<HEAD>§ 121.3   Definitions.</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act are applicable to such terms when used in this part. The following definitions also apply:
</P>
<P><I>Actionable process step</I> means a point, step, or procedure in a food process where a significant vulnerability exists and at which mitigation strategies can be applied and are essential to significantly minimize or prevent the significant vulnerability.
</P>
<P><I>Adequate</I> means that which is needed to accomplish the intended purpose in keeping with good public health practices.
</P>
<P><I>Affiliate</I> means any facility that controls, is controlled by, or is under common control with another facility.
</P>
<P><I>Calendar day</I> means every day as shown on the calendar.
</P>
<P><I>Contaminant</I> means, for purposes of this part, any biological, chemical, physical, or radiological agent that may be added to food to intentionally cause illness, injury, or death.
</P>
<P><I>Facility</I> means a domestic facility or a foreign facility that is required to register under section 415 of the Federal Food, Drug, and Cosmetic Act, in accordance with the requirements of part 1, subpart H of this chapter.
</P>
<P><I>Farm</I> means farm as defined in § 1.227 of this chapter.
</P>
<P><I>FDA</I> means the Food and Drug Administration.
</P>
<P><I>Food</I> means food as defined in section 201(f) of the Federal Food, Drug, and Cosmetic Act and includes raw materials and ingredients.
</P>
<P><I>Food defense</I> means, for purposes of this part, the effort to protect food from intentional acts of adulteration where there is an intent to cause wide scale public health harm.
</P>
<P><I>Food defense monitoring</I> means to conduct a planned sequence of observations or measurements to assess whether mitigation strategies are operating as intended.
</P>
<P><I>Food defense verification</I> means the application of methods, procedures, and other evaluations, in addition to food defense monitoring, to determine whether a mitigation strategy or combination of mitigation strategies is or has been operating as intended according to the food defense plan.
</P>
<P><I>Full-time equivalent employee</I> is a term used to represent the number of employees of a business entity for the purpose of determining whether the business qualifies as a small business. The number of full-time equivalent employees is determined by dividing the total number of hours of salary or wages paid directly to employees of the business entity and of all of its affiliates and subsidiaries by the number of hours of work in 1 year, 2,080 hours (<I>i.e.,</I> 40 hours × 52 weeks). If the result is not a whole number, round down to the next lowest whole number.
</P>
<P><I>Holding</I> means storage of food and also includes activities performed incidental to storage of food (<I>e.g.,</I> activities performed for the safe or effective storage of that food, such as fumigating food during storage, and drying/dehydrating raw agricultural commodities when the drying/dehydrating does not create a distinct commodity (such as drying/dehydrating hay or alfalfa)). Holding also includes activities performed as a practical necessity for the distribution of that food (such as blending of the same raw agricultural commodity and breaking down pallets), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act. Holding facilities could include warehouses, cold storage facilities, storage silos, grain elevators, and liquid storage tanks.
</P>
<P><I>Manufacturing/processing</I> means making food from one or more ingredients, or synthesizing, preparing, treating, modifying or manipulating food, including food crops or ingredients. Examples of manufacturing/processing activities include: Baking, boiling, bottling, canning, cooking, cooling, cutting, distilling, drying/dehydrating raw agricultural commodities to create a distinct commodity (such as drying/dehydrating grapes to produce raisins), evaporating, eviscerating, extracting juice, formulating, freezing, grinding, homogenizing, irradiating, labeling, milling, mixing, packaging (including modified atmosphere packaging), pasteurizing, peeling, rendering, treating to manipulate ripening, trimming, washing, or waxing. For farms and farm mixed-type facilities, manufacturing/processing does not include activities that are part of harvesting, packing, or holding.
</P>
<P><I>Mitigation strategies</I> mean those risk-based, reasonably appropriate measures that a person knowledgeable about food defense would employ to significantly minimize or prevent significant vulnerabilities identified at actionable process steps, and that are consistent with the current scientific understanding of food defense at the time of the analysis.
</P>
<P><I>Mixed-type facility</I> means an establishment that engages in both activities that are exempt from registration under section 415 of the Federal Food, Drug, and Cosmetic Act and activities that require the establishment to be registered. An example of such a facility is a “farm mixed-type facility,” which is an establishment that is a farm, but also conducts activities outside the farm definition that require the establishment to be registered.
</P>
<P><I>Packing</I> means placing food into a container other than packaging the food and also includes re-packing and activities performed incidental to packing or re-packing a food (<I>e.g.,</I> activities performed for the safe or effective packing or re-packing of that food (such as sorting, culling, grading, and weighing or conveying incidental to packing or re-packing)), but does not include activities that transform a raw agricultural commodity into a processed food as defined in section 201(gg) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P><I>Qualified individual</I> means a person who has the education, training, or experience (or a combination thereof) necessary to perform an activity required under subpart C of this part, as appropriate to the individual's assigned duties. A qualified individual may be, but is not required to be, an employee of the establishment.
</P>
<P><I>Significant vulnerability</I> means a vulnerability that, if exploited, could reasonably be expected to cause wide scale public health harm. A significant vulnerability is identified by a vulnerability assessment conducted by a qualified individual, that includes consideration of the following: (1) Potential public health impact (<I>e.g.,</I> severity and scale) if a contaminant were added, (2) degree of physical access to the product, and (3) ability of an attacker to successfully contaminate the product. The assessment must consider the possibility of an inside attacker.
</P>
<P><I>Significantly minimize</I> means to reduce to an acceptable level, including to eliminate.
</P>
<P><I>Small business</I> means, for purposes of this part, a business (including any subsidiaries and affiliates) employing fewer than 500 full-time equivalent employees.
</P>
<P><I>Subsidiary</I> means any company which is owned or controlled directly or indirectly by another company.
</P>
<P><I>Very small business</I> means, for purposes of this part, a business (including any subsidiaries and affiliates) averaging less than $10,000,000, adjusted for inflation, per year, during the 3-year period preceding the applicable calendar year in sales of human food plus the market value of human food manufactured, processed, packed, or held without sale (<I>e.g.,</I> held for a fee).
</P>
<P><I>Vulnerability</I> means the susceptibility of a point, step, or procedure in a facility's food process to intentional adulteration.
</P>
<P><I>You</I> means, for purposes of this part, the owner, operator, or agent in charge of a facility.


</P>
</DIV8>


<DIV8 N="§ 121.4" NODE="21:2.0.1.1.20.1.1.3" TYPE="SECTION">
<HEAD>§ 121.4   Qualifications of individuals who perform activities under subpart C of this part.</HEAD>
<P>(a) <I>Applicability.</I> You must ensure that each individual who performs activities required under subpart C of this part is a qualified individual as that term is defined in § 121.3.
</P>
<P>(b) <I>Qualifications of individuals assigned to an actionable process step.</I> Each individual assigned to an actionable process step (including temporary and seasonal personnel) or in the supervision thereof must:
</P>
<P>(1) Be a qualified individual as that term is defined in § 121.3—<I>i.e.,</I> have the appropriate education, training, or experience (or a combination thereof) necessary to properly implement the mitigation strategy or combination of mitigation strategies at the actionable process step; and
</P>
<P>(2) Receive training in food defense awareness.
</P>
<P>(c) <I>Qualifications of individuals for certain activities described in paragraph (c)(3) of this section.</I> Each individual assigned to certain activities described in paragraph (c)(3) of this section must:
</P>
<P>(1) Be a qualified individual as that term is defined in § 121.3—<I>i.e.,</I> have the appropriate education, training, or experience (or a combination thereof) necessary to properly perform the activities; and
</P>
<P>(2) Have successfully completed training for the specific function at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to conduct the activities. Job experience may qualify an individual to perform these functions if such experience has provided an individual with knowledge at least equivalent to that provided through the standardized curriculum. This individual may be, but is not required to be, an employee of the facility.
</P>
<P>(3) One or more qualified individuals must do or oversee:
</P>
<P>(i) The preparation of the food defense plan as required in § 121.126;
</P>
<P>(ii) The conduct of a vulnerability assessment as required in § 121.130;
</P>
<P>(iii) The identification and explanation of the mitigation strategies as required in § 121.135; and
</P>
<P>(iv) Reanalysis as required in § 121.157.
</P>
<P>(d) <I>Additional qualifications of supervisory personnel.</I> Responsibility for ensuring compliance by individuals with the requirements of this part must be clearly assigned to supervisory personnel with a combination of education, training, and experience necessary to supervise the activities under this subpart.
</P>
<P>(e) <I>Records.</I> Training required by paragraphs (b)(2) and (c)(2) of this section must be documented in records, and must:
</P>
<P>(1) Include the date of training, the type of training, and the persons trained; and
</P>
<P>(2) Be established and maintained in accordance with the requirements of subpart D of this part.


</P>
</DIV8>


<DIV8 N="§ 121.5" NODE="21:2.0.1.1.20.1.1.4" TYPE="SECTION">
<HEAD>§ 121.5   Exemptions.</HEAD>
<P>(a) This part does not apply to a very small business, except that a very small business must, upon request, provide for official review documentation sufficient to show that the facility meets this exemption. Such documentation must be retained for 2 years.
</P>
<P>(b) This part does not apply to the holding of food, except the holding of food in liquid storage tanks.
</P>
<P>(c) This part does not apply to the packing, re-packing, labeling, or re-labeling of food where the container that directly contacts the food remains intact.
</P>
<P>(d) This part does not apply to activities of a farm that are subject to section 419 of the Federal Food, Drug, and Cosmetic Act (Standards for Produce Safety).
</P>
<P>(e)(1) This part does not apply with respect to alcoholic beverages at a facility that meets the following two conditions:
</P>
<P>(i) Under the Federal Alcohol Administration Act (27 U.S.C. 201 <I>et seq.</I>) or chapter 51 of subtitle E of the Internal Revenue Code of 1986 (26 U.S.C. 5001 <I>et seq.</I>) the facility is required to obtain a permit from, register with, or obtain approval of a notice or application from the Secretary of the Treasury as a condition of doing business in the United States, or is a foreign facility of a type that would require such a permit, registration, or approval if it were a domestic facility; and
</P>
<P>(ii) Under section 415 of the Federal Food, Drug, and Cosmetic Act the facility is required to register as a facility because it is engaged in manufacturing, processing, packing, or holding one or more alcoholic beverages.
</P>
<P>(2) This part does not apply with respect to food that is not an alcoholic beverage at a facility described in paragraph (e)(1) of this section, provided such food:
</P>
<P>(i) Is in prepackaged form that prevents any direct human contact with such food; and
</P>
<P>(ii) Constitutes not more than 5 percent of the overall sales of the facility, as determined by the Secretary of the Treasury.
</P>
<P>(f) This part does not apply to the manufacturing, processing, packing, or holding of food for animals other than man.
</P>
<P>(g) This part does not apply to on-farm manufacturing, processing, packing, or holding of the following foods on a farm mixed-type facility, when conducted by a small or very small business if such activities are the only activities conducted by the business subject to section 418 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(1) Eggs (in-shell, other than raw agricultural commodities, <I>e.g.,</I> pasteurized); and
</P>
<P>(2) Game meats (whole or cut, not ground or shredded, without secondary ingredients).


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.20.2" TYPE="SUBPART">
<HEAD>Subpart B—Reserved</HEAD>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.20.3" TYPE="SUBPART">
<HEAD>Subpart C—Food Defense Measures</HEAD>


<DIV8 N="§ 121.126" NODE="21:2.0.1.1.20.3.1.1" TYPE="SECTION">
<HEAD>§ 121.126   Food defense plan.</HEAD>
<P>(a) <I>Requirement for a food defense plan.</I> You must prepare, or have prepared, and implement a written food defense plan.
</P>
<P>(b) <I>Contents of a food defense plan.</I> The written food defense plan must include:
</P>
<P>(1) The written vulnerability assessment, including required explanations, to identify significant vulnerabilities and actionable process steps as required by § 121.130(c);
</P>
<P>(2) The written mitigation strategies, including required explanations, as required by § 121.135(b);
</P>
<P>(3) The written procedures for the food defense monitoring of the implementation of the mitigation strategies as required by § 121.140(a);
</P>
<P>(4) The written procedures for food defense corrective actions as required by § 121.145(a)(1); and
</P>
<P>(5) The written procedures for food defense verification as required by § 121.150(b).
</P>
<P>(c) <I>Records.</I> The food defense plan required by this section is a record that is subject to the requirements of subpart D of this part.


</P>
</DIV8>


<DIV8 N="§ 121.130" NODE="21:2.0.1.1.20.3.1.2" TYPE="SECTION">
<HEAD>§ 121.130   Vulnerability assessment to identify significant vulnerabilities and actionable process steps.</HEAD>
<P>(a) <I>Requirement for a vulnerability assessment.</I> You must conduct or have conducted a vulnerability assessment for each type of food manufactured, processed, packed, or held at your facility using appropriate methods to evaluate each point, step, or procedure in your food operation to identify significant vulnerabilities and actionable process steps. Appropriate methods must include, at a minimum, an evaluation of:
</P>
<P>(1) The potential public health impact (<I>e.g.,</I> severity and scale) if a contaminant were added;
</P>
<P>(2) The degree of physical access to the product; and
</P>
<P>(3) The ability of an attacker to successfully contaminate the product.
</P>
<P>(b) <I>Inside attacker.</I> The assessment must consider the possibility of an inside attacker.
</P>
<P>(c) <I>Written vulnerability assessment.</I> Regardless of the outcome, the vulnerability assessment must be written and must include an explanation as to why each point, step, or procedure either was or was not identified as an actionable process step.


</P>
</DIV8>


<DIV8 N="§ 121.135" NODE="21:2.0.1.1.20.3.1.3" TYPE="SECTION">
<HEAD>§ 121.135   Mitigation strategies for actionable process steps.</HEAD>
<P>(a) You must identify and implement mitigation strategies at each actionable process step to provide assurances that the significant vulnerability at each step will be significantly minimized or prevented and the food manufactured, processed, packed, or held by your facility will not be adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act. For each mitigation strategy implemented at each actionable process step, you must include a written explanation of how the mitigation strategy sufficiently minimizes or prevents the significant vulnerability associated with the actionable process step.
</P>
<P>(b) Mitigation strategies and accompanying explanations must be written.


</P>
</DIV8>


<DIV8 N="§ 121.138" NODE="21:2.0.1.1.20.3.1.4" TYPE="SECTION">
<HEAD>§ 121.138   Mitigation strategies management components.</HEAD>
<P>Mitigation strategies required under§ 121.135 are subject to the following mitigation strategies management components as appropriate to ensure the proper implementation of the mitigation strategies, taking into account the nature of each such mitigation strategy and its role in the facility's food defense system:
</P>
<P>(a) Food defense monitoring in accordance with § 121.140;
</P>
<P>(b) Food defense corrective actions in accordance with § 121.145; and
</P>
<P>(c) Food defense verification in accordance with § 121.150.


</P>
</DIV8>


<DIV8 N="§ 121.140" NODE="21:2.0.1.1.20.3.1.5" TYPE="SECTION">
<HEAD>§ 121.140   Food defense monitoring.</HEAD>
<P>As appropriate to the nature of the mitigation strategy and its role in the facility's food defense system:
</P>
<P>(a) <I>Written procedures.</I> You must establish and implement written procedures, including the frequency with which they are to be performed, for food defense monitoring of the mitigation strategies.
</P>
<P>(b) <I>Food defense monitoring.</I> You must monitor the mitigation strategies with adequate frequency to provide assurances that they are consistently performed.
</P>
<P>(c) <I>Records</I>—(1) <I>Requirement to document food defense monitoring.</I> You must document the monitoring of mitigation strategies in accordance with this section in records that are subject to verification in accordance with § 121.150(a)(1) and records review in accordance with § 121.150(a)(3)(i).
</P>
<P>(2) <I>Exception records.</I> Records may be affirmative records demonstrating the mitigation strategy is functioning as intended. Exception records demonstrating the mitigation strategy is not functioning as intended may be adequate in some circumstances.


</P>
</DIV8>


<DIV8 N="§ 121.145" NODE="21:2.0.1.1.20.3.1.6" TYPE="SECTION">
<HEAD>§ 121.145   Food defense corrective actions.</HEAD>
<P>(a) <I>Food defense corrective action procedures.</I> As appropriate to the nature of the actionable process step and the nature of the mitigation strategy:
</P>
<P>(1) You must establish and implement written food defense corrective action procedures that must be taken if mitigation strategies are not properly implemented.
</P>
<P>(2) The food defense corrective action procedures must describe the steps to be taken to ensure that:
</P>
<P>(i) Appropriate action is taken to identify and correct a problem that has occurred with implementation of a mitigation strategy; and
</P>
<P>(ii) Appropriate action is taken, when necessary, to reduce the likelihood that the problem will recur.
</P>
<P>(b) <I>Records.</I> All food defense corrective actions taken in accordance with this section must be documented in records that are subject to food defense verification in accordance with § 121.150(a)(2) and records review in accordance with § 121.150(a)(3)(i).


</P>
</DIV8>


<DIV8 N="§ 121.150" NODE="21:2.0.1.1.20.3.1.7" TYPE="SECTION">
<HEAD>§ 121.150   Food defense verification.</HEAD>
<P>(a) <I>Food defense verification activities.</I> Food defense verification activities must include, as appropriate to the nature of the mitigation strategy and its role in the facility's food defense system:
</P>
<P>(1) Verification that food defense monitoring is being conducted as required by § 121.138 (and in accordance with § 121.140);
</P>
<P>(2) Verification that appropriate decisions about food defense corrective actions are being made as required by § 121.138 (and in accordance with § 121.145);
</P>
<P>(3) Verification that mitigation strategies are properly implemented and are significantly minimizing or preventing the significant vulnerabilities. To do so, you must conduct activities that include the following, as appropriate to the facility, the food, and the nature of the mitigation strategy and its role in the facility's food defense system:
</P>
<P>(i) Review of the food defense monitoring and food defense corrective actions records within appropriate timeframes to ensure that the records are complete, the activities reflected in the records occurred in accordance with the food defense plan, the mitigation strategies are properly implemented, and appropriate decisions were made about food defense corrective actions; and
</P>
<P>(ii) Other activities appropriate for verification of proper implementation of mitigation strategies; and
</P>
<P>(4) Verification of reanalysis in accordance with § 121.157.
</P>
<P>(b) <I>Written procedures.</I> You must establish and implement written procedures, including the frequency for which they are to be performed, for verification activities conducted according to § 121.150(a)(3)(ii).
</P>
<P>(c) <I>Documentation.</I> All verification activities conducted in accordance with this section must be documented in records.


</P>
</DIV8>


<DIV8 N="§ 121.157" NODE="21:2.0.1.1.20.3.1.8" TYPE="SECTION">
<HEAD>§ 121.157   Reanalysis.</HEAD>
<P>(a) You must conduct a reanalysis of the food defense plan, as a whole at least once every 3 years;
</P>
<P>(b) You must conduct a reanalysis of the food defense plan as a whole, or the applicable portion of the food defense plan:
</P>
<P>(1) Whenever a significant change made in the activities conducted at your facility creates a reasonable potential for a new vulnerability or a significant increase in a previously identified vulnerability;
</P>
<P>(2) Whenever you become aware of new information about potential vulnerabilities associated with the food operation or facility;
</P>
<P>(3) Whenever you find that a mitigation strategy, a combination of mitigation strategies, or the food defense plan as a whole is not properly implemented; and
</P>
<P>(4) Whenever FDA requires reanalysis to respond to new vulnerabilities, credible threats to the food supply, and developments in scientific understanding including, as appropriate, results from the Department of Homeland Security biological, chemical, radiological, or other terrorism risk assessment.
</P>
<P>(c) You must complete such reanalysis required by paragraphs (a) and (b) of this section and implement any additional mitigation strategies needed to address the significant vulnerabilities identified, if any:
</P>
<P>(1) Before any change in activities (including any change in mitigation strategy) at the facility is operative;
</P>
<P>(2) When necessary within 90-calendar days after production; and
</P>
<P>(3) Within a reasonable timeframe, providing a written justification is prepared for a timeframe that exceeds 90 days after production of the applicable food first begins.
</P>
<P>(d) You must revise the written food defense plan if a significant change in the activities conducted at your facility creates a reasonable potential for a new vulnerability or a significant increase in a previously identified vulnerability or document the basis for the conclusion that no revisions are needed.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.20.4" TYPE="SUBPART">
<HEAD>Subpart D—Requirements Applying to Records That Must Be Established and Maintained</HEAD>


<DIV8 N="§ 121.301" NODE="21:2.0.1.1.20.4.1.1" TYPE="SECTION">
<HEAD>§ 121.301   Records subject to the requirements of this subpart.</HEAD>
<P>(a) Except as provided by paragraph (b) of this section, all records required by subpart C of this part are subject to all requirements of this subpart.
</P>
<P>(b) The requirements of § 121.310 apply only to the written food defense plan.


</P>
</DIV8>


<DIV8 N="§ 121.305" NODE="21:2.0.1.1.20.4.1.2" TYPE="SECTION">
<HEAD>§ 121.305   General requirements applying to records.</HEAD>
<P>Records must:
</P>
<P>(a) Be kept as original records, true copies (such as photocopies, pictures, scanned copies, microfilm, microfiche, or other accurate reproductions of the original records), or electronic records;
</P>
<P>(b) Contain the actual values and observations obtained during food defense monitoring;
</P>
<P>(c) Be accurate, indelible, and legible;
</P>
<P>(d) Be created concurrently with performance of the activity documented;
</P>
<P>(e) Be as detailed as necessary to provide history of work performed; and
</P>
<P>(f) Include:
</P>
<P>(1) Information adequate to identify the facility (<I>e.g.,</I> the name, and when necessary, the location of the facility);
</P>
<P>(2) The date and, when appropriate, the time of the activity documented;
</P>
<P>(3) The signature or initials of the person performing the activity; and
</P>
<P>(4) Where appropriate, the identity of the product and the lot code, if any.
</P>
<P>(g) Records that are established or maintained to satisfy the requirements of this part and that meet the definition of electronic records in § 11.3(b)(6) of this chapter are exempt from the requirements of part 11 of this chapter. Records that satisfy the requirements of this part, but that also are required under other applicable statutory provisions or regulations, remain subject to part 11 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 121.310" NODE="21:2.0.1.1.20.4.1.3" TYPE="SECTION">
<HEAD>§ 121.310   Additional requirements applying to the food defense plan.</HEAD>
<P>The owner, operator, or agent in charge of the facility must sign and date the food defense plan:
</P>
<P>(a) Upon initial completion; and
</P>
<P>(b) Upon any modification.


</P>
</DIV8>


<DIV8 N="§ 121.315" NODE="21:2.0.1.1.20.4.1.4" TYPE="SECTION">
<HEAD>§ 121.315   Requirements for record retention.</HEAD>
<P>(a)(1) All records required by this part must be retained at the facility for at least 2 years after the date they were prepared.
</P>
<P>(2) Records that a facility relies on during the 3-year period preceding the applicable calendar year to support its status as exempt as a very small business must be retained at the facility as long as necessary to support the status of a facility as a very small business during the applicable calendar year.
</P>
<P>(b) The food defense plan must be retained for at least 2 years after its use is discontinued.
</P>
<P>(c) Except for the food defense plan, offsite storage of records is permitted if such records can be retrieved and provided onsite within 24 hours of request for official review. The food defense plan must remain onsite. Electronic records are considered to be onsite if they are accessible from an onsite location.
</P>
<P>(d) If the facility is closed for a prolonged period, the food defense plan may be transferred to some other reasonably accessible location but must be returned to the facility within 24 hours for official review upon request.


</P>
</DIV8>


<DIV8 N="§ 121.320" NODE="21:2.0.1.1.20.4.1.5" TYPE="SECTION">
<HEAD>§ 121.320   Requirements for official review.</HEAD>
<P>All records required by this part must be made promptly available to a duly authorized representative of the Secretary of Health and Human Services for official review and copying upon oral or written request.


</P>
</DIV8>


<DIV8 N="§ 121.325" NODE="21:2.0.1.1.20.4.1.6" TYPE="SECTION">
<HEAD>§ 121.325   Public disclosure.</HEAD>
<P>Records required by this part will be protected from public disclosure to the extent allowable under part 20 of this chapter.


</P>
</DIV8>


<DIV8 N="§ 121.330" NODE="21:2.0.1.1.20.4.1.7" TYPE="SECTION">
<HEAD>§ 121.330   Use of existing records.</HEAD>
<P>(a) Existing records (<I>e.g.,</I> records that are kept to comply with other Federal, State, or local regulations, or for any other reason) do not need to be duplicated if they contain all of the required information and satisfy the requirements of this subpart. Existing records may be supplemented as necessary to include all of the required information and satisfy the requirements of this subpart.
</P>
<P>(b) The information required by this part does not need to be kept in one set of records. If existing records contain some of the required information, any new information required by this part may be kept either separately or combined with the existing records.


</P>
</DIV8>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.20.5" TYPE="SUBPART">
<HEAD>Subpart E—Compliance</HEAD>


<DIV8 N="§ 121.401" NODE="21:2.0.1.1.20.5.1.1" TYPE="SECTION">
<HEAD>§ 121.401   Compliance.</HEAD>
<P>(a) The operation of a facility that manufactures, processes, packs, or holds food for sale in the United States if the owner, operator, or agent in charge of such facility is required to comply with, and is not in compliance with, section 418 of the Federal Food, Drug, and Cosmetic Act or subparts C or D of this part is a prohibited act under section 301(uu) of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The failure to comply with section 420 of the Federal Food, Drug, and Cosmetic Act or subparts C or D of this part is a prohibited act under section 301(ww) of the Federal Food, Drug, and Cosmetic Act.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="123" NODE="21:2.0.1.1.21" TYPE="PART">
<HEAD>PART 123—FISH AND FISHERY PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 241l, 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>60 FR 65197, Dec. 18, 1995, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.21.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 123.3" NODE="21:2.0.1.1.21.1.1.1" TYPE="SECTION">
<HEAD>§ 123.3   Definitions.</HEAD>
<P>The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the act) and in parts 110 and 117 of this chapter are applicable to such terms when used in this part, except that the definitions and terms in parts 110 and 117 do not govern such terms where such terms are redefined in this part and except that the terms facility, hazard, and manufacturing/processing in parts 110 and 117 do not govern such terms where used in this part. The following definitions shall also apply:
</P>
<P>(a) <I>Certification number</I> means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish processor.
</P>
<P>(b) <I>Critical control point</I> means a point, step, or procedure in a food process at which control can be applied, and a food safety hazard can as a result be prevented, eliminated, or reduced to acceptable levels.
</P>
<P>(c) <I>Critical limit</I> means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.
</P>
<P>(d) <I>Fish</I> means fresh or saltwater finfish, crustaceans, other forms of aquatic animal life (including, but not limited to, alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, where such animal life is intended for human consumption.
</P>
<P>(e) <I>Fishery product</I> means any human food product in which fish is a characterizing ingredient.
</P>
<P>(f) <I>Food safety hazard</I> means any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
</P>
<P>(g) <I>Importer</I> means either the U.S. owner or consignee at the time of entry into the United States, or the U.S. agent or representative of the foreign owner or consignee at the time of entry into the United States, who is responsible for ensuring that goods being offered for entry into the United States are in compliance with all laws affecting the importation. For the purposes of this definition, ordinarily the importer is not the custom house broker, the freight forwarder, the carrier, or the steamship representative.
</P>
<P>(h) <I>Molluscan shellfish</I> means any edible species of fresh or frozen oysters, clams, mussels, or scallops, or edible portions of such species, except when the product consists entirely of the shucked adductor muscle.
</P>
<P>(i) <I>Preventive measure</I> means physical, chemical, or other factors that can be used to control an identified food safety hazard.
</P>
<P>(j) <I>Process-monitoring instrument</I> means an instrument or device used to indicate conditions during processing at a critical control point.
</P>
<P>(k)(1) <I>Processing</I> means, with respect to fish or fishery products: Handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding.
</P>
<P>(2) The regulations in this part do not apply to:
</P>
<P>(i) Harvesting or transporting fish or fishery products, without otherwise engaging in processing.
</P>
<P>(ii) Practices such as heading, eviscerating, or freezing intended solely to prepare a fish for holding on board a harvest vessel.
</P>
<P>(iii) The operation of a retail establishment.
</P>
<P>(l) <I>Processor</I> means any person engaged in commercial, custom, or institutional processing of fish or fishery products, either in the United States or in a foreign country. A processing includes any person engaged in the production of foods that are to be used in market or consumer tests.
</P>
<P>(m) <I>Scombroid toxin-forming species</I> means tuna, bluefish, mahi mahi, and other species, whether or not in the family Scombridae, in which significant levels of histamine may be produced in the fish flesh by decarboxylation of free histidine as a result of exposure of the fish after capture to temperatures that permit the growth of mesophilic bacteria.
</P>
<P>(n) <I>Shall</I> is used to state mandatory requirements.
</P>
<P>(o) <I>Shellfish control authority</I> means a Federal, State, or foreign agency, or sovereign tribal government, legally responsible for the administration of a program that includes activities such as classification of molluscan shellfish growing areas, enforcement of molluscan shellfish harvesting controls, and certification of molluscan shellfish processors.
</P>
<P>(p) <I>Shellstock</I> means raw, in-shell molluscan shellfish.
</P>
<P>(q) <I>Should</I> is used to state recommended or advisory procedures or to identify recommended equipment.
</P>
<P>(r) <I>Shucked shellfish</I> means molluscan shellfish that have one or both shells removed.
</P>
<P>(s) <I>Smoked or smoke-flavored fishery products</I> means the finished food prepared by:
</P>
<P>(1) Treating fish with salt (sodium chloride), and
</P>
<P>(2) Subjecting it to the direct action of smoke from burning wood, sawdust, or similar material and/or imparting to it the flavor of smoke by a means such as immersing it in a solution of wood smoke.
</P>
<P>(t) <I>Tag</I> means a record of harvesting information attached to a container of shellstock by the harvester or processor.
</P>
<CITA TYPE="N">[60 FR 65197, Dec. 18, 1995, as amended at 80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 123.5" NODE="21:2.0.1.1.21.1.1.2" TYPE="SECTION">
<HEAD>§ 123.5   Current good manufacturing practice.</HEAD>
<P>(a) Except as provided by § 117.5(b), parts 110 and 117 of this chapter apply in determining whether the facilities, methods, practices, and controls used to process fish and fishery products are safe, and whether these products have been processed under sanitary conditions.
</P>
<P>(b) The purpose of this part is to set forth requirements specific to the processing of fish and fishery products.
</P>
<CITA TYPE="N">[60 FR 65197, Dec. 18, 1995, as amended at 80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 123.6" NODE="21:2.0.1.1.21.1.1.3" TYPE="SECTION">
<HEAD>§ 123.6   Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.</HEAD>
<P>(a) <I>Hazard analysis.</I> Every processor shall conduct, or have conducted for it, a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur for each kind of fish and fishery product processed by that processor and to identify the preventive measures that the processor can apply to control those hazards. Such food safety hazards can be introduced both within and outside the processing plant environment, including food safety hazards that can occur before, during, and after harvest. A food safety hazard that is reasonably likely to occur is one for which a prudent processor would establish controls because experience, illness data, scientific reports, or other information provide a basis to conclude that there is a reasonable possibility that it will occur in the particular type of fish or fishery product being processed in the absence of those controls.
</P>
<P>(b) <I>The HACCP plan.</I> Every processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur, as described in paragraph (a) of this section. A HACCP plan shall be specific to:
</P>
<P>(1) Each location where fish and fishery products are processed by that processor; and
</P>
<P>(2) Each kind of fish and fishery product processed by the processor. The plan may group kinds of fish and fishery products together, or group kinds of production methods together, if the food safety hazards, critical control points, critical limits, and procedures required to be identified and performed in paragraph (c) of this section are identical for all fish and fishery products so grouped or for all production methods so grouped.
</P>
<P>(c) <I>The contents of the HACCP plan.</I> The HACCP plan shall, at a minimum:
</P>
<P>(1) List the food safety hazards that are reasonably likely to occur, as identified in accordance with paragraph (a) of this section, and that thus must be controlled for each fish and fishery product. Consideration should be given to whether any food safety hazards are reasonably likely to occur as a result of the following:
</P>
<P>(i) Natural toxins;
</P>
<P>(ii) Microbiological contamination;
</P>
<P>(iii) Chemical contamination;
</P>
<P>(iv) Pesticides;
</P>
<P>(v) Drug residues;
</P>
<P>(vi) Decomposition in scombroid toxin-forming species or in any other species where a food safety hazard has been associated with decomposition;
</P>
<P>(vii) Parasites, where the processor has knowledge or has reason to know that the parasite-containing fish or fishery product will be consumed without a process sufficient to kill the parasites, or where the processor represents, labels, or intends for the product to be so consumed;
</P>
<P>(viii) Unapproved use of direct or indirect food or color additives; and
</P>
<P>(ix) Physical hazards;
</P>
<P>(2) List the critical control points for each of the identified food safety hazards, including as appropriate:
</P>
<P>(i) Critical control points designed to control food safety hazards that could be introduced in the processing plant environment; and
</P>
<P>(ii) Critical control points designed to control food safety hazards introduced outside the processing plant environment, including food safety hazards that occur before, during, and after harvest; 
</P>
<P>(3) List the critical limits that must be met at each of the critical control points;
</P>
<P>(4) List the procedures, and frequency thereof, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;
</P>
<P>(5) Include any corrective action plans that have been developed in accordance with § 123.7(b), to be followed in response to deviations from critical limits at critical control points;
</P>
<P>(6) List the verification procedures, and frequency thereof, that the processor will use in accordance with § 123.8(a);
</P>
<P>(7) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring.
</P>
<P>(d) <I>Signing and dating the HACCP plan.</I> (1) The HACCP plan shall be signed and dated, either by the most responsible individual onsite at the processing facility or by a higher level official of the processor. This signature shall signify that the HACCP plan has been accepted for implementation by the firm.
</P>
<P>(2) The HACCP plan shall be dated and signed:
</P>
<P>(i) Upon initial acceptance;
</P>
<P>(ii) Upon any modification; and
</P>
<P>(iii) Upon verification of the plan in accordance with § 123.8(a)(1).
</P>
<P>(e) <I>Products subject to other regulations.</I> For fish and fishery products that are subject to the requirements of part 113 or 114 of this chapter, the HACCP plan need not list the food safety hazard associated with the formation of <I>Clostridium botulinum</I> toxin in the finished, hermetically sealed container, nor list the controls to prevent that food safety hazard. A HACCP plan for such fish and fishery products shall address any other food safety hazards that are reasonably likely to occur.
</P>
<P>(f) <I>Sanitation.</I> Sanitation controls may be included in the HACCP plan. However, to the extent that they are monitored in accordance with § 123.11(b) they need not be included in the HACCP plan, and vice versa.
</P>
<P>(g) <I>Legal basis.</I> Failure of a processor to have and implement a HACCP plan that complies with this section whenever a HACCP plan is necessary, otherwise operate in accordance with the requirements of this part, shall render the fish or fishery products of that processor adulterated under section 402(a)(4) of the act. Whether a processor's actions are consistent with ensuring the safety of food will be determined through an evaluation of the processors overall implementation of its HACCP plan, if one is required.


</P>
</DIV8>


<DIV8 N="§ 123.7" NODE="21:2.0.1.1.21.1.1.4" TYPE="SECTION">
<HEAD>§ 123.7   Corrective actions.</HEAD>
<P>(a) Whenever a deviation from a critical limit occurs, a processor shall take corrective action either by:
</P>
<P>(1) Following a corrective action plan that is appropriate for the particular deviation, or
</P>
<P>(2) Following the procedures in paragraph (c) of this section.
</P>
<P>(b) Processors may develop written corrective action plans, which become part of their HACCP plans in accordance with § 123.6(c)(5), by which they predetermine the corrective actions that they will take whenever there is a deviation from a critical limit. A corrective action plan that is appropriate for a particular deviation is one that describes the steps to be taken and assigns responsibility for taking those steps, to ensure that:
</P>
<P>(1) No product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation; and
</P>
<P>(2) The cause of the deviation is corrected.
</P>
<P>(c) When a deviation from a critical limit occurs and the processor does not have a corrective action plan that is appropriate for that deviation, the processor shall:
</P>
<P>(1) Segregate and hold the affected product, at least until the requirements of paragraphs (c)(2) and (c)(3) of this section are met;
</P>
<P>(2) Perform or obtain a review to determine the acceptability of the affected product for distribution. The review shall be performed by an individual or individuals who have adequate training or experience to perform such a review. Adequate training may or may not include training in accordance with § 123.10;
</P>
<P>(3) Take corrective action, when necessary, with respect to the affected product to ensure that no product enters commerce that is either injurious to health or is otherwise adulterated as a result of the deviation;
</P>
<P>(4) Take corrective action, when necessary, to correct the cause of the deviation;
</P>
<P>(5) Perform or obtain timely reassessment by an individual or individuals who have been trained in accordance with § 123.10, to determine whether the HACCP plan needs to be modified to reduce the risk of recurrence of the deviation, and modify the HACCP plan as necessary.
</P>
<P>(d) All corrective actions taken in accordance with this section shall be fully documented in records that are subject to verification in accordance with § 123.8(a)(3)(ii) and the recordkeeping requirements of § 123.9.


</P>
</DIV8>


<DIV8 N="§ 123.8" NODE="21:2.0.1.1.21.1.1.5" TYPE="SECTION">
<HEAD>§ 123.8   Verification.</HEAD>
<P>(a) <I>Overall verification.</I> Every processor shall verify that the HACCP plan is adequate to control food safety hazards that are reasonably likely to occur, and that the plan is being effectively implemented. Verification shall include, at a minimum:
</P>
<P>(1) <I>Reassessment of the HACCP plan.</I> A reassessment of the adequacy of the HACCP plan whenever any changes occur that could affect the hazard analysis or alter the HACCP plan in any way or at least annually. Such changes may include changes in the following: Raw materials or source of raw materials, product formulation, processing methods or systems, finished product distribution systems, or the intended use or consumers of the finished product. The reassessment shall be performed by an individual or individuals who have been trained in accordance with § 123.10. The HACCP plan shall be modified immediately whenever a reassessment reveals that the plan is no longer adequate to fully meet the requirements of § 123.6(c).
</P>
<P>(2) <I>Ongoing verification activities.</I> Ongoing verification activities including:
</P>
<P>(i) A review of any consumer complaints that have been received by the processor to determine whether they relate to the performance of critical control points or reveal the existence of unidentified critical control points;
</P>
<P>(ii) The calibration of process-monitoring instruments; and,
</P>
<P>(iii) At the option of the processor, the performing of periodic end-product or in-process testing.
</P>
<P>(3) <I>Records review.</I> A review, including signing and dating, by an individual who has been trained in accordance with § 123.10, of the records that document:
</P>
<P>(i) The monitoring of critical control points. The purpose of this review shall be, at a minimum, to ensure that the records are complete and to verify that they document values that are within the critical limits. This review shall occur within 1 week of the day that the records are made;
</P>
<P>(ii) The taking of corrective actions. The purpose of this review shall be, at a minimum, to ensure that the records are complete and to verify that appropriate corrective actions were taken in accordance with § 123.7. This review shall occur within 1 week of the day that the records are made; and
</P>
<P>(iii) The calibrating of any process control instruments used at critical control points and the performing of any periodic end-product or in-process testing that is part of the processor's verification activities. The purpose of these reviews shall be, at a minimum, to ensure that the records are complete, and that these activities occurred in accordance with the processor's written procedures. These reviews shall occur within a reasonable time after the records are made.
</P>
<P>(b) <I>Corrective actions.</I> Processors shall immediately follow the procedures in § 123.7 whenever any verification procedure, including the review of a consumer complaint, reveals the need to take a corrective action.
</P>
<P>(c) <I>Reassessment of the hazard analysis.</I> Whenever a processor does not have a HACCP plan because a hazard analysis has revealed no food safety hazards that are reasonably likely to occur, the processor shall reassess the adequacy of that hazard analysis whenever there are any changes that could reasonably affect whether a food safety hazard now exists. Such changes may include, but are not limited to changes in: Raw materials or source of raw materials, product formulation, processing methods or systems, finished product distribution systems, or the intended use or consumers of the finished product. The reassessment shall be performed by an individual or individuals who have been trained in accordance with § 123.10.
</P>
<P>(d) <I>Recordkeeping.</I> The calibration of process-monitoring instruments, and the performing of any periodic end-product and in-process testing, in accordance with paragraphs (a)(2)(ii) through (iii) of this section shall be documented in records that are subject to the recordkeeping requirements of § 123.9.


</P>
</DIV8>


<DIV8 N="§ 123.9" NODE="21:2.0.1.1.21.1.1.6" TYPE="SECTION">
<HEAD>§ 123.9   Records.</HEAD>
<P>(a) <I>General requirements.</I> All records required by this part shall include:
</P>
<P>(1) The name and location of the processor or importer;
</P>
<P>(2) The date and time of the activity that the record reflects;
</P>
<P>(3) The signature or initials of the person performing the operation; and
</P>
<P>(4) Where appropriate, the identity of the product and the production code, if any. Processing and other information shall be entered on records at the time that it is observed.
</P>
<P>(b) <I>Record retention.</I> (1) All records required by this part shall be retained at the processing facility or importer's place of business in the United States for at least 1 year after the date they were prepared in the case of refrigerated products and for at least 2 years after the date they were prepared in the case of frozen, preserved, or shelf-stable products.
</P>
<P>(2) Records that relate to the general adequacy of equipment or processes being used by a processor, including the results of scientific studies and evaluations, shall be retained at the processing facility or the importer's place of business in the United States for at least 2 years after their applicability to the product being produced at the facility.
</P>
<P>(3) If the processing facility is closed for a prolonged period between seasonal packs, or if record storage capacity is limited on a processing vessel or at a remote processing site, the records may be transferred to some other reasonably accessible location at the end of the seasonal pack but shall be immediately returned for official review upon demand.
</P>
<P>(c) <I>Official review.</I> All records required by this part and all plans and procedures required by this part shall be available for official review and copying at reasonable times.
</P>
<P>(d) <I>Public disclosure.</I> (1) Subject to the limitations in paragraph (d)(2) of this section, all plans and records required by this part are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 of this chapter or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.61 of this chapter.
</P>
<P>(2) However, these records and plans may be subject to disclosure to the extent that they are otherwise publicly available, or that disclosure could not reasonably be expected to cause a competitive hardship, such as generic-type HACCP plans that reflect standard industry practices.
</P>
<P>(e) <I>Tags.</I> Tags as defined in § 123.3(t) are not subject to the requirements of this section unless they are used to fulfill the requirements of § 123.28(c).
</P>
<P>(f) <I>Records maintained on computers.</I> The maintenance of records on computers is acceptable, provided that appropriate controls are implemented to ensure the integrity of the electronic data and signatures.


</P>
</DIV8>


<DIV8 N="§ 123.10" NODE="21:2.0.1.1.21.1.1.7" TYPE="SECTION">
<HEAD>§ 123.10   Training.</HEAD>
<P>At a minimum, the following functions shall be performed by an individual who has successfully completed training in the application of HACCP principles to fish and fishery product processing at least equivalent to that received under standardized curriculum recognized as adequate by the U.S. Food and Drug Administration or who is otherwise qualified through job experience to perform these functions. Job experience will qualify an individual to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum.
</P>
<P>(a) Developing a HACCP plan, which could include adapting a model or generic-type HACCP plan, that is appropriate for a specific processor, in order to meet the requirements of § 123.6(b);
</P>
<P>(b) Reassessing and modifying the HACCP plan in accordance with the corrective action procedures specified in § 123.7(c)(5), the HACCP plan in accordance with the verification activities specified in § 123.8(a)(1), and the hazard analysis in accordance with the verification activities specified in § 123.8(c); and
</P>
<P>(c) Performing the record review required by § 123.8(a)(3); The trained individual need not be an employee of the processor.


</P>
</DIV8>


<DIV8 N="§ 123.11" NODE="21:2.0.1.1.21.1.1.8" TYPE="SECTION">
<HEAD>§ 123.11   Sanitation control procedures.</HEAD>
<P>(a) <I>Sanitation SOP.</I> Each processor should have and implement a written sanitation standard operating procedure (herein referred to as SSOP) or similar document that is specific to each location where fish and fishery products are produced. The SSOP should specify how the processor will meet those sanitation conditions and practices that are to be monitored in accordance with paragraph (b) of this section.
</P>
<P>(b) <I>Sanitation monitoring.</I> Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter and in subpart B of part 117 of this chapter that are both appropriate to the plant and the food being processed and relate to the following:
</P>
<P>(1) Safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice;
</P>
<P>(2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;
</P>
<P>(3) Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;
</P>
<P>(4) Maintenance of hand washing, hand sanitizing, and toilet facilities;
</P>
<P>(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;
</P>
<P>(6) Proper labeling, storage, and use of toxic compounds;
</P>
<P>(7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and
</P>
<P>(8) Exclusion of pests from the food plant.
</P>
<P>The processor shall correct in a timely manner, those conditions and practices that are not met.
</P>
<P>(c) <I>Sanitation control records.</I> Each processor shall maintain sanitation control records that, at a minimum, document the monitoring and corrections prescribed by paragraph (b) of this section. These records are subject to the requirements of § 123.9.
</P>
<P>(d) <I>Relationship to HACCP plan.</I> Sanitation controls may be included in the HACCP plan, required by § 123.6(b). However, to the extent that they are monitored in accordance with paragraph (b) of this section they need not be included in the HACCP plan, and vice versa. 
</P>
<CITA TYPE="N">[60 FR 65197, Dec. 18, 1995, as amended at 80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 123.12" NODE="21:2.0.1.1.21.1.1.9" TYPE="SECTION">
<HEAD>§ 123.12   Special requirements for imported products.</HEAD>
<P>This section sets forth specific requirements for imported fish and fishery products.
</P>
<P>(a) <I>Importer verification.</I> Every importer of fish or fishery products shall either:
</P>
<P>(1) Obtain the fish or fishery product from a country that has an active memorandum of understanding (MOU) or similar agreement with the Food and Drug Administration, that covers the fish or fishery product and documents the equivalency or compliance of the inspection system of the foreign country with the U.S. system, accurately reflects the current situation between the signing parties, and is functioning and enforceable in its entirety; or
</P>
<P>(2) Have and implement written verification procedures for ensuring that the fish and fishery products that they offer for import into the United States were processed in accordance with the requirements of this part. The procedures shall list at a minimum: 
</P>
<P>(i) Product specifications that are designed to ensure that the product is not adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act because it may be injurious to health or have been processed under insanitary conditions, and,
</P>
<P>(ii) Affirmative steps that may include any of the following:
</P>
<P>(A) Obtaining from the foreign processor the HACCP and sanitation monitoring records required by this part that relate to the specific lot of fish or fishery products being offered for import;
</P>
<P>(B) Obtaining either a continuing or lot-by-lot certificate from an appropriate foreign government inspection authority or competent third party certifying that the imported fish or fishery product is or was processed in accordance with the requirements of this part;
</P>
<P>(C) Regularly inspecting the foreign processor's facilities to ensure that the imported fish or fishery product is being processed in accordance with the requirements of this part;
</P>
<P>(D) Maintaining on file a copy, in English, of the foreign processor's HACCP plan, and a written guarantee from the foreign processor that the imported fish or fishery product is processed in accordance with the requirements of the part;
</P>
<P>(E) Periodically testing the imported fish or fishery product, and maintaining on file a copy, in English, of a written guarantee from the foreign processor that the imported fish or fishery product is processed in accordance with the requirements of this part or,
</P>
<P>(F) Other such verification measures as appropriate that provide an equivalent level of assurance of compliance with the requirements of this part.
</P>
<P>(b) <I>Competent third party.</I> An importer may hire a competent third party to assist with or perform any or all of the verification activities specified in paragraph (a)(2) of this section, including writing the importer's verification procedures on the importer's behalf.
</P>
<P>(c) <I>Records.</I> The importer shall maintain records, in English, that document the performance and results of the affirmative steps specified in paragraph (a)(2)(ii) of this section. These records shall be subject to the applicable provisions of § 123.9.
</P>
<P>(d) <I>Determination of compliance.</I> There must be evidence that all fish and fishery products offered for entry into the United States have been processed under conditions that comply with this part. If assurances do not exist that the imported fish or fishery product has been processed under conditions that are equivalent to those required of domestic processors under this part, the product will appear to be adulterated and will be denied entry.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.21.2" TYPE="SUBPART">
<HEAD>Subpart B—Smoked and Smoke-Flavored Fishery Products</HEAD>


<DIV8 N="§ 123.15" NODE="21:2.0.1.1.21.2.1.1" TYPE="SECTION">
<HEAD>§ 123.15   General.</HEAD>
<P>This subpart augments subpart A of this part by setting forth specific requirements for processing smoked and smoke-flavored fishery products. 


</P>
</DIV8>


<DIV8 N="§ 123.16" NODE="21:2.0.1.1.21.2.1.2" TYPE="SECTION">
<HEAD>§ 123.16   Process controls.</HEAD>
<P>In order to meet the requirements of subpart A of this part, processors of smoked and smoke-flavored fishery products, except those subject to the requirements of part 113 or 114 of this chapter, shall include in their HACCP plans how they are controlling the food safety hazard associated with the formation of toxin by <I>Clostridium botulinum</I> for at least as long as the shelf life of the product under normal and moderate abuse conditions.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.21.3" TYPE="SUBPART">
<HEAD>Subpart C—Raw Molluscan Shellfish</HEAD>


<DIV8 N="§ 123.20" NODE="21:2.0.1.1.21.3.1.1" TYPE="SECTION">
<HEAD>§ 123.20   General.</HEAD>
<P>This subpart augments subpart A of this part by setting forth specific requirements for processing fresh or frozen molluscan shellfish, where such processing does not include a treatment that ensures the destruction of vegetative cells of microorganisms of public health concern.


</P>
</DIV8>


<DIV8 N="§ 123.28" NODE="21:2.0.1.1.21.3.1.2" TYPE="SECTION">
<HEAD>§ 123.28   Source controls.</HEAD>
<P>(a) In order to meet the requirements of subpart A of this part as they apply to microbiological contamination, chemical contamination, natural toxins, and related food safety hazards, processors shall include in their HACCP plans how they are controlling the origin of the molluscan shellfish they process to ensure that the conditions of paragraphs (b), (c), and (d) of this section are met.
</P>
<P>(b) Processors shall only process molluscan shellfish harvested from growing waters approved for harvesting by a shellfish control authority. In the case of molluscan shellfish harvested from U.S. Federal waters, the requirements of this paragraph will be met so long as the shellfish have not been harvested from waters that have been closed to harvesting by an agency of the Federal government.
</P>
<P>(c) To meet the requirements of paragraph (b) of this section, processors who receive shellstock shall accept only shellstock from a harvester that is in compliance with such licensure requirements as may apply to the harvesting of molluscan shellfish or from a processor that is certified by a shellfish control authority, and that has a tag affixed to each container of shellstock. The tag shall bear, at a minimum, the information required in § 1240.60(b) of this chapter. In place of the tag, bulk shellstock shipments may be accompanied by a bill of lading or similar shipping document that contains the information required in § 1240.60(b) of this chapter. Processors shall maintain records that document that all shellstock have met the requirements of this section. These records shall document:
</P>
<P>(1) The date of harvest;
</P>
<P>(2) The location of harvest by State and site;
</P>
<P>(3) The quantity and type of shellfish;
</P>
<P>(4) The date of receipt by the processor; and
</P>
<P>(5) The name of the harvester, the name or registration number of the harvester's vessel, or an identification number issued to the harvester by the shellfish control authority.
</P>
<P>(d) To meet the requirements of paragraph (b) of this section, processors who receive shucked molluscan shellfish shall accept only containers of shucked molluscan shellfish that bear a label that complies with § 1240.60(c) of this chapter. Processors shall maintain records that document that all shucked molluscan shellfish have met the requirements of this section. These records shall document:
</P>
<P>(1) The date of receipt;
</P>
<P>(2) The quantity and type of shellfish; and
</P>
<P>(3) The name and certification number of the packer or repacker of the product.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="129" NODE="21:2.0.1.1.22" TYPE="PART">
<HEAD>PART 129—PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 342, 348, 350k, 371, 374, 42 U.S.C. 264.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14355, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.22.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 129.1" NODE="21:2.0.1.1.22.1.1.1" TYPE="SECTION">
<HEAD>§ 129.1   Current good manufacturing practice.</HEAD>
<P>The applicable criteria in parts 110 and 117 of this chapter, as well as the criteria in §§ 129.20, 129.35, 129.37, 129.40, and 129.80 shall apply in determining whether the facilities, methods, practices, and controls used in the processing, bottling, holding, and shipping of bottled drinking water are in conformance with or are operated or administered in conformity with good manufacturing practice to assure that bottled drinking water is safe and that it has been processed, bottled, held, and transported under sanitary conditions.
</P>
<CITA TYPE="N">[80 FR 56167, Sept. 17, 2015]


</CITA>
</DIV8>


<DIV8 N="§ 129.3" NODE="21:2.0.1.1.22.1.1.2" TYPE="SECTION">
<HEAD>§ 129.3   Definitions.</HEAD>
<P>For the purposes of this part, the following definitions apply:
</P>
<P>(a) <I>Approved source</I> when used in reference to a plant's product water or operations water means a source of water and the water therefrom, whether it be from a spring, artesian well, drilled well, municipal water supply, or any other source, that has been inspected and the water sampled, analyzed, and found to be of a safe and sanitary quality according to applicable laws and regulations of State and local government agencies having jurisdiction. The presence in the plant of current certificates or notifications of approval from the government agency or agencies having jurisdiction constitutes approval of the source and the water supply.
</P>
<P>(b) <I>Bottled drinking water</I> means all water which is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water.
</P>
<P>(c) <I>Lot</I> means a collection of primary containers or unit packages of the same size, type, and style produced under conditions as nearly uniform as possible and designated by a common container code or marking.
</P>
<P>(d) <I>Multiservice containers</I> means containers intended for use more than one time.
</P>
<P>(e) <I>Nontoxic materials</I> means materials for product water contact surfaces utilized in the transporting, processing, storing, and packaging of bottled drinking water, which are free of substances which may render the water injurious to health or which may adversely affect the flavor, color, odor, or bacteriological quality of the water.
</P>
<P>(f) <I>Operations water</I> means water which is delivered under pressure to a plant for container washing, hand washing, plant and equipment cleanup and for other sanitary purposes.
</P>
<P>(g) <I>Primary container</I> means the immediate container in which the product water is packaged.
</P>
<P>(h) <I>Product water</I> means processed water used by a plant for bottled drinking water.
</P>
<P>(i) <I>Shall and should.</I> “Shall” refers to mandatory requirements and “should” refers to recommended or advisory procedures or equipment.
</P>
<P>(j) <I>Shipping case</I> means a container in which one or more primary containers of the product are held.
</P>
<P>(k) <I>Single-service container</I> means a container intended for one time usage only.
</P>
<P>(l) <I>Unit package</I> means a standard commercial package of bottled drinking water, which may consist of one or more containers.
</P>
<CITA TYPE="N">[42 FR 14355, Mar. 6, 1977, as amended at 44 FR 12175, Mar. 6, 1979]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.22.2" TYPE="SUBPART">
<HEAD>Subpart B—Buildings and Facilities</HEAD>


<DIV8 N="§ 129.20" NODE="21:2.0.1.1.22.2.1.1" TYPE="SECTION">
<HEAD>§ 129.20   Plant construction and design.</HEAD>
<P>(a) The bottling room shall be separated from other plant operations or storage areas by tight walls, ceilings, and self-closing doors to protect against contamination. Conveyor openings shall not exceed the size required to permit passage of containers.
</P>
<P>(b) If processing operations are conducted in other than a sealed system under pressure, adequate protection shall be provided to preclude contamination of the water and the system.
</P>
<P>(c) Adequate ventilation shall be provided to minimize condensation in processing rooms, bottling rooms, and in container washing and sanitizing areas.
</P>
<P>(d) The washing and sanitizing of containers for bottled drinking water shall be performed in an enclosed room. The washing and sanitizing operation shall be positioned within the room so as to minimize any possible post-sanitizing contamination of the containers before they enter the bottling room.
</P>
<P>(e) Rooms in which product water is handled, processed, or held or in which containers, utensils, or equipment are washed or held shall not open directly into any room used for domestic household purposes.


</P>
</DIV8>


<DIV8 N="§ 129.35" NODE="21:2.0.1.1.22.2.1.2" TYPE="SECTION">
<HEAD>§ 129.35   Sanitary facilities.</HEAD>
<P>Each plant shall provide adequate sanitary facilities including, but not limited to, the following:
</P>
<P>(a) <I>Product water and operations water</I>—(1) <I>Product water.</I> The product water supply for each plant shall be from an approved source properly located, protected, and operated and shall be easily accessible, adequate, and of a safe, sanitary quality which shall be in conformance at all times with the applicable laws and regulations of the government agency or agencies having jurisdiction.
</P>
<P>(2) <I>Operations water.</I> If different from the product water supply, the operations water supply shall be obtained from an approved source properly located, protected, and operated and shall be easily accessible, adequate, and of a safe, sanitary quality which shall be in conformance at all times with the applicable laws and regulations of the government agency or agencies having jurisdiction.
</P>
<P>(3) <I>Product water and operations water from approved sources.</I> (i) Samples of source water from each source in use by the plant are to be taken and analyzed by the plant as often as necessary, but at a minimum frequency of once each year for chemical contaminants and once every 4 years for radiological contaminants. Additionally, source water obtained from other than a public water system is to be sampled and analyzed for total coliform at least once each week. If any coliform organisms are detected, follow-up testing must be conducted to determine whether any of the coliform organisms are <I>Escherichia coli.</I> This sampling is in addition to any performed by government agencies having jurisdiction. Source water found to contain <I>E. coli</I> is not considered water of a safe, sanitary quality as required for use in bottled water by paragraph (a)(1) of this section. Before a bottler can use source water from a source that has tested positive for <I>E. coli</I>, the bottler must take appropriate measures to rectify or otherwise eliminate the cause of <I>E. coli</I> contamination of that source in a manner sufficient to prevent its reoccurrence. A source previously found to contain <I>E. coli</I> will be considered negative for <I>E. coli</I> after five samples collected over a 24-hour period from the same sampling site that originally tested positive for <I>E. coli</I> are tested and found to be <I>E. coli</I> negative. Records of approval of the source water by government agencies having jurisdiction, records of sampling and analyses for which the plant is responsible, and records describing corrective measures taken in response to a finding of <I>E. coli</I> are to be maintained on file at the plant.
</P>
<P>(ii) Test and sample methods shall be those recognized and approved by the government agency or agencies having jurisdiction over the approval of the water source, and shall be consistent with the minimum requirements set forth in § 165.110(b) of this chapter.
</P>
<P>(iii) Analysis of the sample may be performed for the plant by competent commercial laboratories (<I>e.g.,</I> Environmental Protection Agency (EPA) and State-certified laboratories), except that the analysis of the five samples from the same sampling site that originally tested positive for <I>E. coli,</I> as required by paragraph (a)(3) of this section, must be conducted under part 1, subpart R of this chapter.
</P>
<P>(4) <I>Source water testing exemptions.</I> (i) Firms that use a public water system for source water may substitute public water system testing results, or certificates showing full compliance with all provisions of EPA National Primary and Secondary Drinking Water Regulations pertaining to chemical contaminants (40 CFR parts 141 and 143), for the testing requirements of § 129.35(a)(3).
</P>
<P>(ii) Firms that do not use a public water system as the source of their water may reduce the frequency of their testing of that source, as well as the number of chemical contaminants for which they test the source water, if they can document that such reduction is consistent with a State-issued waiver under EPA regulations (40 CFR parts 141 and 143).
</P>
<P>(iii) Firms that do not use a public water system as the source of their water and whose source water has not been treated with a chlorine-based disinfectant or ozone do not have to test their source water for the residual disinfectants and DBP's listed in § 165.110(b)(4)(iii)(H) of this chapter. Firms that do not use a public water system as the source of their water but whose source water has been treated with a chlorine-based disinfectant or ozone must test their source water for the residual disinfectants and the DBP's listed in § 165.110(b)(4)(iii)(H) that are likely to result from such treatment.
</P>
<P>(iv) The finished bottled water must comply with bottled water quality standards (§ 165.110(b) of this chapter) and section 402(a)(1) and (a)(3) of the Federal Food, Drug, and Cosmetic Act dealing with adulterated foods.
</P>
<P>(b) <I>Air under pressure.</I> Whenever air under pressure is directed at product water or a product water-contact surface, it shall be free of oil, dust, rust, excessive moisture, and extraneous materials; shall not affect the bacteriological quality of the water; and should not adversely affect the flavor, color, or odor of the water.
</P>
<P>(c) <I>Locker and lunchrooms.</I> When employee locker and lunchrooms are provided, they shall be separate from plant operations and storage areas and shall be equipped with self-closing doors. The rooms shall be maintained in a clean and sanitary condition and refuse containers should be provided. Packaging or wrapping material or other processing supplies shall not be stored in locker or lunchrooms.
</P>
<CITA TYPE="N">[42 FR 14355, Mar. 15, 1977, as amended at 44 FR 12175, Mar. 6, 1979; 60 FR 57123, Nov. 13, 1995; 66 FR 16865, Mar. 28, 2001; 74 FR 25664, May 29, 2009; 86 FR 68831, Dec. 3, 2021]


</CITA>
</DIV8>


<DIV8 N="§ 129.37" NODE="21:2.0.1.1.22.2.1.3" TYPE="SECTION">
<HEAD>§ 129.37   Sanitary operations.</HEAD>
<P>(a) The product water-contact surfaces of all multiservice containers, utensils, pipes, and equipment used in the transportation, processing, handling, and storage of product water shall be clean and adequately sanitized. All product water-contact surfaces shall be inspected by plant personnel as often as necessary to maintain the sanitary condition of such surfaces and to assure they are kept free of scale, evidence of oxidation, and other residue. The presence of any unsanitary condition, scale, residue, or oxidation shall be immediately remedied by adequate cleaning and sanitizing of that product water-contact surface prior to use.
</P>
<P>(b) After cleaning, all multiservice containers, utensils, and disassembled piping and equipment shall be transported and stored in such a manner as to assure drainage and shall be protected from contamination.
</P>
<P>(c) Single-service containers and caps or seals shall be purchased and stored in sanitary closures and kept clean therein in a clean, dry place until used. Prior to use they shall be examined, and as necessary, washed, rinsed, and sanitized and shall be handled in a sanitary manner.
</P>
<P>(d) Filling, capping, closing, sealing, and packaging of containers shall be done in a sanitary manner so as to preclude contamination of the bottled drinking water.


</P>
</DIV8>

</DIV6>


<DIV6 N="C" NODE="21:2.0.1.1.22.3" TYPE="SUBPART">
<HEAD>Subpart C—Equipment</HEAD>


<DIV8 N="§ 129.40" NODE="21:2.0.1.1.22.3.1.1" TYPE="SECTION">
<HEAD>§ 129.40   Equipment and procedures.</HEAD>
<P>(a) <I>Suitability.</I> (1) All plant equipment and utensils shall be suitable for their intended use. This includes all collection and storage tanks, piping, fittings, connections, bottle washers, fillers, cappers, and other equipment which may be used to store, handle, process, package, or transport product water.
</P>
<P>(2) All product water contact surfaces shall be constructed of nontoxic and nonabsorbant material which can be adequately cleaned and sanitized and is in compliance with section 409 of the act.
</P>
<P>(b) <I>Design.</I> Storage tanks shall be of the type that can be closed to exclude all foreign matter and shall be adequately vented.


</P>
</DIV8>

</DIV6>


<DIV6 N="D" NODE="21:2.0.1.1.22.4" TYPE="SUBPART">
<HEAD>Subpart D [Reserved]</HEAD>

</DIV6>


<DIV6 N="E" NODE="21:2.0.1.1.22.5" TYPE="SUBPART">
<HEAD>Subpart E—Production and Process Controls</HEAD>


<DIV8 N="§ 129.80" NODE="21:2.0.1.1.22.5.1.1" TYPE="SECTION">
<HEAD>§ 129.80   Processes and controls.</HEAD>
<P>(a) <I>Treatment of product water.</I> All treatment of product water by distillation, ion-exchanging, filtration, ultraviolet treatment, reverse osmosis, carbonation, mineral addition, or any other process shall be done in a manner so as to be effective in accomplishing its intended purpose and in accordance with section 409 of the Federal Food, Drug, and Cosmetic Act. All such processes shall be performed in and by equipment and with substances which will not adulterate the bottled product. A record of the type and date of physical inspections of such equipment, conditions found, and the performance and effectiveness of such equipment shall be maintained by the plant. Product water samples shall be taken after processing and prior to bottling by the plant and analyzed as often as is necessary to assure uniformity and effectiveness of the processes performed by the plant. The methods of analysis shall be those approved by the government agency or agencies having jurisdiction.
</P>
<P>(b) <I>Containers.</I> (1) Multiservice primary containers shall be adequately cleaned, sanitized, and inspected just prior to being filled, capped, and sealed. Containers found to be unsanitary or defective by the inspection shall be reprocessed or discarded. All multiservice primary containers shall be washed, rinsed, and sanitized by mechanical washers or by any other method giving adequate sanitary results. Mechanical washers shall be inspected as often as is necessary to assure adequate performance. Records of physical maintenance, inspections and conditions found, and performance of the mechanical washer shall be maintained by the plant. 
</P>
<P>(2) Multiservice shipping cases shall be maintained in such condition as to assure they will not contaminate the primary container or the product water. Adequate dry or wet cleaning procedures shall be performed as often as necessary to maintain the cases in satisfactory condition.
</P>
<P>(c) <I>Cleaning and sanitizing solutions.</I> Cleaning and sanitizing solutions utilized by the plant shall be sampled and tested by the plant as often as is necessary to assure adequate performance in the cleaning and sanitizing operations. Records of these tests shall be maintained by the plant.
</P>
<P>(d) <I>Sanitizing operations.</I> Sanitizing operations, including those performed by chemical means or by any other means such as circulation of live steam or hot water, shall be adequate to effect sanitization of the intended product water-contact surfaces and any other critical area. The plant should maintain a record of the intensity of the sanitizing agent and the time duration that the agent was in contact with the surface being sanitized. The following times and intensities shall be considered a minimum:
</P>
<P>(1) Steam in enclosed system: At least 170 °F for at least 15 minutes or at least 200 °F for at least 5 minutes.
</P>
<P>(2) Hot water in enclosed system: At least 170 °F for at least 15 minutes or at least 200 °F for at least 5 minutes.
</P>
<P>(3) Chemical sanitizers shall be equivalent in bactericidal action to a 2-minute exposure of 50 parts per million of available chlorine at 57 °F when used as an immersion or circulating solution. Chemical sanitizers applied as a spray or fog shall have as a minimum 100 parts per million of available chlorine at 57 °F or its equivalent in bactericidal action.
</P>
<P>(4) 0.1 part per million ozone water solution in an enclosed system for at least 5 minutes.
</P>
<P>(5) When containers are sanitized using a substance other than one provided for in § 178.1010 of this chapter, such substance shall be removed from the surface of the container by a rinsing procedure. The final rinse, prior to filling the container with product water, shall be performed with a disinfected water rinse free of pathogenic bacteria or by an additional sanitizing procedure equivalent in bactericidal action to that required in paragraph (d)(3) of this section.
</P>
<P>(e) <I>Unit package production code.</I> Each unit package from a batch or segment of a continuous production run of bottled drinking water shall be identified by a production code. The production code shall identify a particular batch or segment of a continuous production run and the day produced. The plant shall record and maintain information as to the kind of product, volume produced, date produced, lot code used, and the distribution of the finished product to wholesale and retail outlets.
</P>
<P>(f) <I>Filling, capping, or sealing.</I> During the process of filling, capping or sealing either single-service or multiservice containers, the performance of the filler, capper or sealer shall be monitored and the filled containers visually or electronically inspected to assure they are sound, properly capped or sealed, and coded and labeled. Containers which are not satisfactory shall be reprocessed or rejected. Only nontoxic containers and closures shall be used. All containers and closures shall be sampled and inspected to ascertain that they are free from contamination. At least once each 3 months, a bacteriological swab and/or rinse count should be made from at least four containers and closures selected just prior to filling and sealing. No more than one of the four samples may exceed more than one bacteria per milliliter of capacity or one colony per square centimeter of surface area. All samples shall be free of coliform organisms. The procedure and apparatus for these bacteriological tests shall be in conformance with those recognized by the government agency or agencies having jurisdiction. Tests shall be performed either by qualified plant personnel or a competent commercial laboratory.
</P>
<P>(g) <I>Compliance procedures.</I> A quality standard for bottled drinking water is established in § 165.110(b) of this chapter. To assure that the plant's production of bottled drinking water complies with the applicable standards, laws, and regulations of the government agency or agencies having jurisdiction, the plant will analyze product samples as follows: 
</P>
<P>(1) For bacteriological purposes, take and analyze at least once a week for total coliform a representative sample from a batch or segment of a continuous production run for each type of bottled drinking water produced during a day's production. The representative sample shall consist of primary containers of product or unit packages of product. If any coliform organisms are detected, follow-up testing must be conducted to determine whether any of the coliform organisms are <I>E. coli.</I>
</P>
<P>(2) For chemical, physical, and radiological purposes, take and analyze at least annually a representative sample from a batch or segment of a continuous production run for each type of bottled drinking water produced during a day's production. The representative sample(s) consists of primary containers of product of unit packages of product.
</P>
<P>(3) Analyze such samples by methods approved by the government agency or agencies having jurisdiction. The plant shall maintain records of date of sampling, type of product sampled, production code, and results of the analysis.
</P>
<P>(h) <I>Record retention.</I> All records required by §§ 129.1, 129.20, 129.35, 129.37, 129.40, and 129.80 shall be maintained at the plant for not less than 2 years. Plants shall also retain, on file at the plant, current certificates or notifications of approval issued by the government agency or agencies approving the plant's source and supply of product water and operations water. All required documents shall be available for official review at reasonable times.
</P>
<CITA TYPE="N">[42 FR 14355, Mar. 15, 1977, as amended at 44 FR 12175, Mar. 6, 1979; 60 FR 57124, Nov. 13, 1995; 74 FR 25665, May 29, 2009]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="130" NODE="21:2.0.1.1.23" TYPE="PART">
<HEAD>PART 130—FOOD STANDARDS: GENERAL
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 336, 341, 343, 371.
</PSPACE></AUTH>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 130 appear at 81 FR 49896, July 29, 2016.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.23.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 130.3" NODE="21:2.0.1.1.23.1.1.1" TYPE="SECTION">
<HEAD>§ 130.3   Definitions and interpretations.</HEAD>
<P>(a) The definitions and interpretations of terms contained in section 201 of the act shall be applicable also to such terms when used in regulations promulgated under the act.
</P>
<P>(b) If a regulation prescribing a definition and standard of identity for a food has been promulgated under section 401 of the act and the name therein specified for the food is used in any other regulation under section 401 or any other provision of the act, such name means the food which conforms to such definition and standard, except as otherwise specifically provided in such other regulation.
</P>
<P>(c) No provision of any regulation prescribing a definition and standard of identity or standard of quality or fill of container under section 401 of the act shall be construed as in any way affecting the concurrent applicability of the general provisions of the act and the regulations thereunder relating to adulteration and misbranding. For example, all regulations under section 401 contemplate that the food and all articles used as components or ingredients thereof shall not be poisonous or deleterious and shall be clean, sound, and fit for food. A provision in such regulations for the use of coloring or flavoring does not authorize such use under circumstances or in a manner whereby damage or inferiority is concealed or whereby the food is made to appear better or of greater value than it is.
</P>
<P>(d) <I>Safe and suitable</I> means that the ingredient:
</P>
<P>(1) Performs an appropriate function in the food in which it is used.
</P>
<P>(2) Is used at a level no higher than necessary to achieve its intended purpose in that food.
</P>
<P>(3) Is not a food additive or color additive as defined in section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act as used in that food, or is a food additive or color additive as so defined and is used in conformity with regulations established pursuant to section 409 or 721 of the act.
</P>
<P>(e) Section 403(i) of the act requires the listing of all ingredients in standardized foods. All ingredients must be listed in accordance with the requirements of part 101 of this chapter, except that where a definition and standard of identity has specific labeling provisions for optional ingredients, optional ingredients may be declared in accordance with those provisions.
</P>
<CITA TYPE="N">[42 FR 14357, Mar. 15, 1977, as amended at 58 FR 2876, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 130.5" NODE="21:2.0.1.1.23.1.1.2" TYPE="SECTION">
<HEAD>§ 130.5   Procedure for establishing a food standard.</HEAD>
<P>(a) The procedure for establishing a food standard under section 401 of the act shall be governed by part 10 of this chapter.
</P>
<P>(b) Any petition for a food standard shall show that the proposal, if adopted, would promote honesty and fair dealing in the interest of consumers.
</P>
<P>(c) Any petition for a food standard shall assert that the petitioner commits himself to substantiate the information in the petition by evidence in a public hearing, if such a hearing becomes necessary.
</P>
<P>(d) If a petitioner fails to appear, or to substantiate the information in his petition, at a public hearing on the matter, the Commissioner may either (1) withdraw the regulation and terminate the proceeding or (2) if he concludes that it is in accordance with the requirements of section 401 of the act, continue the proceeding and introduce evidence to substantiate such information.
</P>
<CITA TYPE="N">[42 FR 14357, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977]


</CITA>
</DIV8>


<DIV8 N="§ 130.6" NODE="21:2.0.1.1.23.1.1.3" TYPE="SECTION">
<HEAD>§ 130.6   Review of Codex Alimentarius food standards.</HEAD>
<P>(a) All food standards adopted by the Codex Alimentarius Commission will be reviewed by the Food and Drug Administration and will be accepted without change, accepted with change, or not accepted.
</P>
<P>(b) Review of Codex standards will be accomplished in one of the following three ways:
</P>
<P>(1) Any interested person may petition the Commissioner to adopt a Codex standard, with or without change, by proposing a new standard or an appropriate amendment of an existing standard, pursuant to section 401 of the act. Any such petition shall specify any deviations from the Codex standard, and the reasons for any such deviations. The Commissioner shall publish such a petition in the <E T="04">Federal Register</E> as a proposal, with an opportunity for comment, if reasonable grounds are provided in the petition. Any published proposal shall state any deviations from the Codex standard and the stated reasons therefor.
</P>
<P>(2) The Commissioner may on his own initiative propose by publication in the <E T="04">Federal Register</E> the adoption of a Codex standard, with or without change, through a new standard or an appropriate amendment to an existing standard, pursuant to section 401 of the act. Any such proposal shall specify any deviations from the Codex standard, and the reasons for any such deviations.
</P>
<P>(3) Any Codex standard not handled under paragraph (b) (1) or (2) of this section may be published in the <E T="04">Federal Register</E> for review and informal comment. Interested persons shall be requested to comment on the desirability and need for the standard, on the specific provisions of the standard, on additional or different provisions that should be included in the standard, and on any other pertinent points. After reviewing all such comments, the Commissioner either shall publish a proposal to establish a food standard pursuant to section 401 of the act covering the food involved, or shall publish a notice terminating consideration of such a standard.
</P>
<P>(c) All interested persons are encouraged to confer with different interest groups (consumers, industry, the academic community, professional organizations, and others) in formulating petitions or comments pursuant to paragraph (b) of this section. All such petitions or comments are requested to include a statement of any meetings and discussions that have been held with other interest groups. Appropriate weight will be given by the Commissioner to petitions or comments that reflect a consensus of different interest groups.


</P>
</DIV8>


<DIV8 N="§ 130.8" NODE="21:2.0.1.1.23.1.1.4" TYPE="SECTION">
<HEAD>§ 130.8   Conformity to definitions and standards of identity.</HEAD>
<P>In the following conditions, among others, a food does not conform to the definition and standard of identity therefor:
</P>
<P>(a) If it contains an ingredient for which no provision is made in such definition and standard, unless such ingredient is an incidental additive introduced at a nonfunctional and insignificant level as a result of its deliberate and purposeful addition to another ingredient permitted by the terms of the applicable standard and the presence of such incidental additive in unstandardized foods has been exempted from label declaration as provided in § 101.100 of this chapter.
</P>
<P>(b) If it fails to contain any one or more ingredients required by such definition and standard;
</P>
<P>(c) If the quantity of any ingredient or component fails to conform to the limitation, if any, prescribed therefor by such definition and standard.


</P>
</DIV8>


<DIV8 N="§ 130.9" NODE="21:2.0.1.1.23.1.1.5" TYPE="SECTION">
<HEAD>§ 130.9   Sulfites in standardized food.</HEAD>
<P>(a) Any standardized food that contains a sulfiting agent or combination of sulfiting agents that is functional and provided for in the applicable standard or that is present in the finished food at a detectable concentration is misbranded unless the presence of the sulfiting agent or agents is declared on the label of the food. A detectable amount of sulfiting agent is 10 parts per million (ppm or mg/kg) or more of the sulfite in the finished food. The concentration of sulfite in the finished food will be determined using either:
</P>
<P>(1) Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry; or
</P>
<P>(2) AOAC Official Method 990.28.
</P>
<P>(b) Any standardized food that, as a result of actions that are consistent with current good manufacturing practice, contains an indirectly added sulfiting agent that has no functional effect in the food and that would, in the absence of § 101.100(a)(4) of this chapter, be considered to be an incidental additive for purposes of § 130.8, conforms to the applicable definition and standard of identity if the presence of the sulfiting agent is declared on the label of the food.
</P>
<P>(c) The standards required in this section are incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. All approved material is available for inspection at the Food and Drug Administration, Dockets Management Staff, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, and available from AOAC International, 2275 Research Blvd., Ste. 300, Rockville, MD 20850-3250. It is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, email <I>fedreg.legal@nara.gov</I> or go to <I>www.archives.gov/federal-register/cfr/ibr-locations.html</I>.
</P>
<P>(1) AOAC Official Method 990.28, Sulfites in Foods, Optimized Monier-Williams Method, Section 47.3.43, Official Methods of Analysis, 21st edition, 2019.
</P>
<P>(2) Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry: Collaborative Study, Katherine S. Carlos and Lowri S. De Jager; <I>Journal of AOAC International,</I> Vol. 100, No. 6, 2017, pp. 1785-1794.
</P>
<CITA TYPE="N">[58 FR 2876, Jan. 6, 1993, as amended at 63 FR 14035, Mar. 24, 1998; 87 FR 2547, Jan. 18, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 130.10" NODE="21:2.0.1.1.23.1.1.6" TYPE="SECTION">
<HEAD>§ 130.10   Requirements for foods named by use of a nutrient content claim and a standardized term.</HEAD>
<P>(a) <I>Description.</I> The foods prescribed by this general definition and standard of identity are those foods that substitute (see § 101.13(d) of this chapter) for a standardized food defined in parts 131 through 169 of this chapter and that use the name of that standardized food in their statement of identity but that do not comply with the standard of identity because of a deviation that is described by an expressed nutrient content claim that has been defined by FDA regulation. The nutrient content claim shall comply with the requirements of § 101.13 of this chapter and with the requirements of the regulations in part 101 of this chapter that define the particular nutrient content claim that is used. The food shall comply with the relevant standard in all other respects except as provided in paragraphs (b), (c), and (d) of this section.
</P>
<P>(b) <I>Nutrient addition.</I> (1) Nutrients shall be added to the food to restore nutrient levels so that the product is not nutritionally inferior, as defined in § 101.3(e)(4) of this chapter, to the standardized food as defined in parts 131 through 169 of this chapter. The addition of nutrients shall be reflected in the ingredient statement.
</P>
<P>(2) Yogurt containing less than 3.25 percent milkfat is exempt from compliance with paragraph (b)(1) of this section with respect to vitamin A fortification provided the product complies with all other requirements.
</P>
<P>(c) <I>Performance characteristics.</I> Deviations from noningredient provisions of the standard of identity (e.g., moisture content, food solids content requirements, or processing conditions) are permitted in order that the substitute food possesses performance characteristics similar to those of the standardized food. Deviations from ingredient and noningredient provisions of the standard must be the minimum necessary to qualify for the nutrient content claim while maintaining similar performance characteristics as the standardized food, or the food will be deemed to be adulterated under section 402(b) of the act. The performance characteristics (e.g., physical properties, flavor characteristics, functional properties, shelf life) of the food shall be similar to those of the standardized food as produced under parts 131 through 169 of this chapter, except that if there is a significant difference in performance characteristics that materially limits the uses of the food compared to the uses of the standardized food, the label shall include a statement informing the consumer of such difference (e.g., if appropriate, “not recommended for cooking”). Such statement shall comply with the requirements of § 101.13(d) of this chapter. The modified product shall perform at least one of the principal functions of the standardized product substantially as well as the standardized product.
</P>
<P>(d) <I>Other ingredients.</I> (1) Ingredients used in the product shall be those ingredients provided for by the standard as defined in parts 131 through 169 of this chapter and in paragraph (b) of this section, except that safe and suitable ingredients may be used to improve texture, add flavor, prevent syneresis, extend shelf life, improve appearance, or add sweetness so that the product is not inferior in performance characteristics to the standardized food defined in parts 131 through 169 of this chapter.
</P>
<P>(2) An ingredient or component of an ingredient that is specifically required by the standard (i.e., a mandatory ingredient) as defined in parts 131 through 169 of this chapter, shall not be replaced or exchanged with a similar ingredient from another source unless the standard, as defined in parts 131 through 169 of this chapter, provides for the addition of such ingredient (e.g., vegetable oil shall not replace milkfat in light sour cream).
</P>
<P>(3) An ingredient or component of an ingredient that is specifically prohibited by the standard as defined in parts 131 through 169 of this chapter, shall not be added to a substitute food under this section.
</P>
<P>(4) An ingredient that is specifically required by the standard as defined in parts 131 through 169 of this chapter, shall be present in the product in a significant amount. A significant amount of an ingredient or component of an ingredient is at least that amount that is required to achieve the technical effect of that ingredient in the food.
</P>
<P>(5) Water and fat analogs may be added to replace fat and calories in accordance with § 130.10(c), (d)(1), and (d)(2).
</P>
<P>(e) <I>Yogurt with modified milkfat and fat-containing flavoring ingredients.</I> Fat-containing flavoring ingredients may be added to yogurt for which the milkfat content has been modified in accordance with the expressed nutrient content claim regulations in § 101.62(b) of this chapter. The name of the food includes the term “__ yogurt,” the blank being filled in with the nutrient content claim in § 101.62(b)(1)(i), (b)(2)(i), or (b)(4)(i) of this chapter corresponding to the milkfat content, and a descriptor of the fat-containing flavoring ingredient(s).
</P>
<P>(f) <I>Nomenclature.</I> The name of a substitute food that complies with all parts of this regulation is the appropriate expressed nutrient content claim and the applicable standardized term.
</P>
<P>(g) <I>Label declaration.</I> (1) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of part 101 of this chapter and part 130.
</P>
<P>(2) Ingredients not provided for, and ingredients used in excess of those levels provided for, by the standard as defined in parts 131 through 169 of this chapter, shall be identified as such with an asterisk in the ingredient statement, except that ingredients added to restore nutrients to the product as required in paragraph (b) of this section shall not be identified with an asterisk. The statement “*Ingredient(s) not in regular ______” (fill in name of the traditional standardized food) or “*Ingredient(s) in excess of amount permitted in regular ______” (fill in name of the traditional standardized food) or both as appropriate shall immediately follow the ingredient statement in the same type size.
</P>
<CITA TYPE="N">[58 FR 2446, Jan. 6, 1993, as amended at 86 FR 31137, June 11, 2021; 87 FR 76568, Dec. 15, 2022]


</CITA>
</DIV8>


<DIV8 N="§ 130.11" NODE="21:2.0.1.1.23.1.1.7" TYPE="SECTION">
<HEAD>§ 130.11   Label designations of ingredients for standardized foods.</HEAD>
<P>Some definitions and standards of identity for foods set forth below require that designated optional ingredients such as spices, flavorings, colorings, emulsifiers, flavor enhancers, stabilizers, preservatives, and sweeteners be declared in a specified manner on the label wherever the name of the standardized food appears on the label so conspicuously as to be easily seen under customary conditions of purchase. Such requirements shall apply to a manufacturer, packer, or distributor of a standardized food only if the words or statements on the label of the standardized food significantly differentiate between two or more foods that comply with the same standard by describing the optional forms or varieties, the packing medium, or significant characterizing ingredients present in the food.
</P>
<CITA TYPE="N">[58 FR 2876, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 130.12" NODE="21:2.0.1.1.23.1.1.8" TYPE="SECTION">
<HEAD>§ 130.12   General methods for water capacity and fill of containers.</HEAD>
<P>For the purposes of regulations promulgated under section 401 of the act:
</P>
<P>(a) The term <I>general method for water capacity of containers</I> means the following method:
</P>
<P>(1) In the case of a container with lid attached by double seam, cut out the lid without removing or altering the height of the double seam.
</P>
<P>(2) Wash, dry, and weigh the empty container.
</P>
<P>(3) Fill the container with distilled water at 68 °F to 
<FR>3/16</FR> inch vertical distance below the top level of the container, and weigh the container thus filled.
</P>
<P>(4) Subtract the weight found in paragraph (a)(2) of this section from the weight found in paragraph (a)(3) of this section. The difference shall be considered to be the weight of water required to fill the container.
</P>
<FP>In the case of a container with lid attached otherwise than by double seam, remove the lid and proceed as directed in paragraphs (a) (2) to (4) of this section, except that under paragraph (a)(3) of this section, fill the container to the level of the top thereof.
</FP>
<P>(b) The term <I>general method for fill of containers</I> means the following method:
</P>
<P>(1) In the case of a container with lid attached by double seam, cut out the lid without removing or altering the height of the double seam.
</P>
<P>(2) Measure the vertical distance from the top level of the container to the top level of the food.
</P>
<P>(3) Remove the food from the container; wash, dry, and weigh the container.
</P>
<P>(4) Fill the container with water to 
<FR>3/16</FR> inch vertical distance below the top level of the container. Record the temperature of the water, weigh the container thus filled, and determine the weight of the water by subtracting the weight of the container found in paragraph (b)(3) of this section.
</P>
<P>(5) Maintaining the water at the temperature recorded in paragraph (b)(4) of this section, draw off water from the container as filled in paragraph (b)(4) of this section to the level of the food found in paragraph (b)(2) of this section, weigh the container with remaining water, and determine the weight of the remaining water by subtracting the weight of the container found in paragraph (b)(3) of this section. 
</P>
<P>(6) Divide the weight of water found in paragraph (b)(5) of this section by the weight of water found in paragraph (b)(4) of this section, and multiply by 100. The result shall be considered to be the percent of the total capacity of the container occupied by the food.
</P>
<FP>In the case of a container with lid attached otherwise than by double seam, remove the lid and proceed as directed in paragraphs (b) (2) to (6) of this section, except that under paragraph (b)(4) of this section, fill the container to the level of the top thereof.


</FP>
</DIV8>


<DIV8 N="§ 130.14" NODE="21:2.0.1.1.23.1.1.9" TYPE="SECTION">
<HEAD>§ 130.14   General statements of substandard quality and substandard fill of container.</HEAD>
<P>For the purposes of regulations promulgated under section 401 of the act:
</P>
<P>(a) The term <I>general statement of substandard quality</I> means the statement “Below Standard in Quality Good Food—Not High Grade” printed in two lines of Cheltenham bold condensed caps. The words “Below Standard in Quality” constitute the first line, and the second immediately follows. If the quantity of the contents of the container is less than 1 pound, the type of the first line is 12-point, and of the second, 8-point. If such quantity is 1 pound or more, the type of the first line is 14-point, and of the second, 10-point. Such statement is enclosed within lines, not less than 6 points in width, forming a rectangle. Such statement, with enclosing lines, is on a strongly contrasting, uniform background, and is so placed as to be easily seen when the name of the food or any pictorial representation thereof is viewed, wherever such name or representation appears so conspicuously as to be easily seen under customary conditions of purchase.
</P>
<P>(b) The term <I>general statement of substandard fill</I> means the statement “Below Standard in Fill” printed in Cheltenham bold condensed caps. If the quantity of the contents of the container is less than 1 pound, the statement is in 12-point type; if such quantity is 1 pound or more, the statement is in 14-point type. Such statement is enclosed within lines, not less than 6 points in width, forming a rectangle; but if the statement specified in paragraph (a) of this section is also used, both statements (one following the other) may be enclosed within the same rectangle. Such statement or statements, with enclosing lines, are on a strongly contrasting, uniform background, and are so placed as to be easily seen when the name of the food or any pictorial representation thereof is viewed, wherever such name or representation appears so conspicuously as to be easily seen under customary conditions of purchase.


</P>
</DIV8>


<DIV8 N="§ 130.17" NODE="21:2.0.1.1.23.1.1.10" TYPE="SECTION">
<HEAD>§ 130.17   Temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity.</HEAD>
<P>(a) The Food and Drug Administration recognizes that before petitions to amend food standards can be submitted, appropriate investigations of potential advances in food technology sometimes require tests in interstate markets of the advantages to and acceptance by consumers of experimental packs of food varying from applicable definitions and standards of identity prescribed under section 401 of the act.
</P>
<P>(b) It is the purpose of the Food and Drug Administration to permit such tests when it can be ascertained that the sole purpose of the tests is to obtain data necessary for reasonable grounds in support of a petition to amend food standards, that the tests are necessary to the completion or conclusiveness of an otherwise adequate investigation, and that the interests of consumers are adequately safeguarded; permits for such tests shall normally be for a period not to exceed 15 months. The Food and Drug Administration, or good cause shown by the applicant, may provide for a longer test market period. The Food and Drug Administration will therefore refrain from recommending regulatory proceedings under the act on the charge that a food does not conform to an applicable standard, if the person who introduces or causes the introduction of the food into interstate commerce holds an effective permit from the Food and Drug Administration providing specifically for those variations in respect to which the food fails to conform to the applicable definition and standard of identity. The test period will begin on the date the person holding an effective permit from the Food and Drug Administration introduces or causes the introduction of the food covered by the permit into interstate commerce but not later than 3 months after notice of the issuance of the permit is published in the <E T="04">Federal Register.</E> The Food and Drug Administration shall be notified in writing of the date on which the test period begins as soon as it is determined.
</P>
<P>(c) Any person desiring a permit may file with the Team Leader, Conventional Foods Team, Division of Standards and Labeling Regulations, Office of Nutritional Products, Labeling and Dietary Supplements, Center for Food Safety and Applied Nutrition (HFS-822), 5001 Campus Dr., College Park, MD 20740, a written application in triplicate containing as part thereof the following:
</P>
<P>(1) Name and address of the applicant.
</P>
<P>(2) A statement of whether or not the applicant is regularly engaged in producing the food involved.
</P>
<P>(3) A reference to the applicable definition and standard of identity (citing applicable section of regulations).
</P>
<P>(4) A full description of the proposed variation from the standard.
</P>
<P>(5) The basis upon which the food so varying is believed to be wholesome and nondeleterious.
</P>
<P>(6) The amount of any new ingredient to be added; the amount of any ingredient, required by the standard, to be eliminated; any change of concentration not contemplated by the standard; or any change in name that would more appropriately describe the new product under test. If such new ingredient is not a commonly known food ingredient, a description of its properties and basis for concluding that it is not a deleterious substance.
</P>
<P>(7) The purpose of effecting the variation.
</P>
<P>(8) A statement of how the variation is of potential advantage to consumers. The statement shall include the reasons why the applicant does not consider the data obtained in any prior investigations which may have been conducted sufficient to support a petition to amend the standard.
</P>
<P>(9) The proposed label (or an accurate draft) to be used on the food to be market tested. The label shall conform in all respects to the general requirements of the act and shall provide a means whereby the consumer can distinguish between the food being tested and such food complying with the standard.
</P>
<P>(10) The period during which the applicant desires to introduce such food into interstate commerce, with a statement of the reasons supporting the need for such period. If a period longer than 15 months is requested, a detailed explanation of why a 15-month period is inadequate shall be provided.
</P>
<P>(11) The probable amount of such food that will be distributed. The amount distributed should be limited to the smallest number of units reasonably required for a bona fide market test. Justification for the amount requested shall be included.
</P>
<P>(12) The areas of distribution.
</P>
<P>(13) The address at which such food will be manufactured.
</P>
<P>(14) A statement of whether or not such food has been or is to be distributed in the State in which it was manufactured.
</P>
<P>(15) If it has not been or is not to be so distributed, a statement showing why.
</P>
<P>(16) If it has been or is to be so distributed, a statement of why it is deemed necessary to distribute such food in other States.
</P>
<P>(d) The Food and Drug Administration may require the applicant to furnish samples of the food varying from the standard and to furnish such additional information as may be deemed necessary for action on the application.
</P>
<P>(e) If the Food and Drug Administration concludes that the variation may be advantageous to consumers and will not result in failure of the food to conform to any provision of the act except section 403(g), a permit shall be issued to the applicant for interstate shipment of such food. The terms and conditions of the permit shall be those set forth in the application with such modifications, restrictions, or qualifications as the Food and Drug Administration may deem necessary and state in the permit.
</P>
<P>(f) The terms and conditions of the permit may be modified at the discretion of the Food and Drug Administration or upon application of the permittee during the effective period of the permit. 
</P>
<P>(g) The Food and Drug Administration may revoke a permit for cause, which shall include but not be limited to the following:
</P>
<P>(1) That the permittee has introduced a food into interstate commerce contrary to the terms and conditions of the permit.
</P>
<P>(2) That the application for a permit contains an untrue statement of a material fact.
</P>
<P>(3) That the need therefor no longer exists.
</P>
<P>(h) During the period within which any permit is effective, it shall be deemed to be included within the terms of any guaranty or undertaking otherwise effective pursuant to the provisions of section 303(c) of the act.
</P>
<P>(i) If an application is made for an extension of the permit, it shall be accompanied by a description of experiments conducted under the permit, tentative conclusions reached, and reasons why further experimental shipments are considered necessary. The application for an extension shall be filed not later than 3 months prior to the expiration date of the permit and shall be accompanied by a petition to amend the affected food standard. If the Food and Drug Administration concludes that it will be in the interest of consumers to issue an extension of the time period for the market test, a notice will be published in the <E T="04">Federal Register</E> stating that fact. The notice will include an invitation to all interested persons to participate in the market test under the same conditions that applied to the initial permit holder, including labeling and the amount to be distributed, except that the designated area of distribution shall not apply. The extended market test period shall not begin prior to the publication of a notice in the <E T="04">Federal Register</E> granting the extension and shall terminate either on the effective date of an affirmative order ruling on the proposal or 30 days after a negative order ruling on the proposal, whichever the case may be. Any interested person who accepts the invitation to participate in the extended market test shall notify the Food and Drug Administration in writing of that fact, the amount to be distributed, and the area of distribution; and along with such notification, he shall submit the labeling under which the food is to be distributed.
</P>
<P>(j) Notice of the granting or revocation of any permit shall be published in the <E T="04">Federal Register.</E>
</P>
<P>(k) All applications for a temporary permit, applications for an extension of a temporary permit, and related records are available for public disclosure when the notice of a permit or extension thereof is published in the <E T="04">Federal Register.</E> Such disclosure shall be in accordance with the rules established in part 20 of this chapter.
</P>
<P>(l) Any person who contests denial, modification, or revocation of a temporary permit shall have an opportunity for a regulatory hearing before the Food and Drug Administration pursuant to part 16 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14357, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977; 46 FR 37500, July 21, 1981; 54 FR 24892, June 12, 1989; 59 FR 15051, Mar. 31, 1994; 66 FR 17359, Mar. 30, 2001; 66 FR 56035, Nov. 6, 2001]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.23.2" TYPE="SUBPART">
<HEAD>Subpart B—Food Additives in Standardized Foods</HEAD>


<DIV8 N="§ 130.20" NODE="21:2.0.1.1.23.2.1.1" TYPE="SECTION">
<HEAD>§ 130.20   Food additives proposed for use in foods for which definitions and standards of identity are established.</HEAD>
<P>(a) Where a petition is received for the issuance or amendment of a regulation establishing a definition and standard of identity for a food under section 401 of the act, which proposes the inclusion of a food additive in such definition and standard of identity, the provisions of the regulations in part 171 of this chapter shall apply with respect to the information that must be submitted with respect to the food additive. Since section 409(b)(5) of the act requires that the Commissioner publish notice of a petition for the establishment of a food additive regulation within 30 days after filing, notice of a petition relating to a definition and standard of identity shall also be published within that time limitation if it includes a request, so designated, for the establishment of a regulation pertaining to a food additive.
</P>
<P>(b) If a petition for a definition and standard of identity contains a proposal for a food additive regulation, and the petitioner fails to designate it as such, the Commissioner, upon determining that the petition includes a proposal for a food additive regulation, shall so notify the petitioner and shall thereafter proceed in accordance with the regulations in part 171 of this chapter.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="131" NODE="21:2.0.1.1.24" TYPE="PART">
<HEAD>PART 131—MILK AND CREAM
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14360, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 131 appear at 63 FR 14035, Mar. 24, 1998.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.24.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 131.3" NODE="21:2.0.1.1.24.1.1.1" TYPE="SECTION">
<HEAD>§ 131.3   Definitions.</HEAD>
<P>(a) <I>Cream</I> means the liquid milk product high in fat separated from milk, which may have been adjusted by adding thereto: Milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Cream contains not less than 18 percent milkfat.
</P>
<P>(b) <I>Pasteurized</I> when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Temperature
</TH><TH class="gpotbl_colhed" scope="col">Time
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">145 °F 
<sup>1</sup></TD><TD align="left" class="gpotbl_cell">30 minutes
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">161 °F 
<sup>1</sup></TD><TD align="left" class="gpotbl_cell">15 seconds
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">191 °F</TD><TD align="left" class="gpotbl_cell">1 second
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">204 °F</TD><TD align="left" class="gpotbl_cell">0.05 second
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">212 °F</TD><TD align="left" class="gpotbl_cell">0.01 second
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5 °F.</P></DIV></DIV>
<P>(c) <I>Ultra-pasteurized</I> when used to describe a dairy product means that such product shall have been thermally processed at or above 280 °F for at least 2 seconds, either before or after packaging, so as to produce a product which has an extended shelf life under refrigerated conditions.


</P>
</DIV8>


<DIV8 N="§ 131.25" NODE="21:2.0.1.1.24.1.1.2" TYPE="SECTION">
<HEAD>§ 131.25   Whipped cream products containing flavoring or sweetening.</HEAD>
<P>The unqualified name “whipped cream” should not be applied to any product other than one made by whipping the cream that complies with the standards of identity for whipping cream (§§ 131.150 and 131.157 of this chapter). If flavoring and/or sweetening is added, the resulting product is a flavored and/or sweetened whipped cream, and should be so identified.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.24.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Milk and Cream</HEAD>


<DIV8 N="§ 131.110" NODE="21:2.0.1.1.24.2.1.1" TYPE="SECTION">
<HEAD>§ 131.110   Milk.</HEAD>
<P>(a) <I>Description.</I> Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Milk that is in final package form for beverage use shall have been pasteurized or ultrapasteurized, and shall contain not less than 8
<FR>1/4</FR> percent milk solids not fat and not less than 3
<FR>1/4</FR> percent milkfat. Milk may have been adjusted by separating part of the milkfat therefrom, or by adding thereto cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry milk. Milk may be homogenized.
</P>
<P>(b) <I>Vitamin addition</I> (Optional). (1) If added, vitamin A shall be present in such quantity that each quart of the food contains not less than 2000 International Units thereof within limits of good manufacturing practice.
</P>
<P>(2) If added, vitamin D shall be present in such quantity that each quart of the food contains 400 International Units thereof within limits of good manufacturing practice.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) Carriers for vitamins A and D.
</P>
<P>(2) Characterizing flavoring ingredients (with or without coloring, nutritive sweetener, emulsifiers, and stabilizers) as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Natural and artificial food flavorings.
</P>
<P>(d) <I>Methods of analysis.</I> Referenced methods are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat, Roese-Gottlieb Method—Official Final Action,” section 16.059.
</P>
<P>(2) Milk solids not fat content—Calculated by subtracting the milk fat content from the total solids content as determined by the method “Total Solids, Method I—Official Final Action,” section 16.032.
</P>
<P>(3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208.
</P>
<P>(e) <I>Nomenclature.</I> The name of the food is “milk”. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name:
</P>
<P>(i) If vitamins are added, the phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamin A and D” or “vitamins A and D added”, as is appropriate. The word “vitamin” may be abbreviated “vit.”.
</P>
<P>(ii) The word “ultra-pasteurized” if the food has been ultra-pasteurized.
</P>
<P>(2) The following terms may appear on the label:
</P>
<P>(i) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(ii) The word “homogenized” if the food has been homogenized.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11822, Mar. 19, 1982; 49 FR 10090, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.111" NODE="21:2.0.1.1.24.2.1.2" TYPE="SECTION">
<HEAD>§ 131.111   Acidified milk.</HEAD>
<P>(a) <I>Description.</I> Acidified milk is the food produced by souring one or more of the optional dairy ingredients specified in paragraph (c) of this section with one or more of the acidifying ingredients specified in paragraph (d) of this section, with or without the addition of characterizing microbial organisms. One or more of the other optional ingredients specified in paragraphs (b) and (e) of this section may also be added. When one or more of the ingredients specified in paragraph (e)(1) of this section are used, they shall be included in the souring process. All ingredients used are safe and suitable. Acidified milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteurized prior to the addition of the microbial culture and, when applicable, the addition of flakes or granules of butterfat or milkfat.
</P>
<P>(b) <I>Vitamin addition (optional).</I> (1) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the food contains not less than 2,000 International Units thereof, within limits of good manufacturing practice.
</P>
<P>(2) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of good manufacturing practice.
</P>
<P>(c) <I>Optional dairy ingredients.</I> Cream, milk, partially skimmed milk, or skim milk, used alone or in combination.
</P>
<P>(d) <I>Optional acidifying ingredients.</I> Acetic acid, adipic acid, citric acid, fumaric acid, glucono-<I>delta-</I> lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid.
</P>
<P>(e) <I>Other optional ingredients.</I> (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose and/or minerals, to increase the nonfat solids content of the food: <I>Provided,</I> That the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all protein present, shall not be decreased as a result of adding such ingredients.
</P>
<P>(2) Nutritive carbohydrate sweeteners. Sugar (sucrose), beet or cane; invert sugar (in paste or sirup form); brown sugar; refiner's sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup.
</P>
<P>(3) Flavoring ingredients.
</P>
<P>(4) Color additives that do not impart a color simulating that of milkfat or butterfat.
</P>
<P>(5) Stabilizers.
</P>
<P>(6) Butterfat or milkfat, which may or may not contain color additives, in the form of flakes or granules.
</P>
<P>(7) Aroma- and flavor-producing microbial culture.
</P>
<P>(8) Salt.
</P>
<P>(9) Citric acid, in a maximum amount of 0.15 percent by weight of the milk used, or an equivalent amount of sodium citrate, as a flavor precursor.
</P>
<P>(f) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—As determined by the method prescribed in section 16.059, “Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,” under the heading “Fat.”
</P>
<P>(2) Milk solids not fat content—Calculated by subtracting the milkfat content from the total solids content as determined by the method prescribed in section 16.032, “Method I—Official Final Action,” under the heading “Total Solids.”
</P>
<P>(3) Titratable acidity—As determined by the method prescribed in section 16.023, “Acidity (2)—Official Final Action,” or by an equivalent potentiometric method.
</P>
<P>(g) <I>Nomenclature.</I> The name of the food is “acidified milk”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter, and may be accompanied by a declaration such as a traditional name of the food or the generic name of the organisms used, thereby indicating the presence of the characterizing microbial organisms or ingredients when used, e.g., “acidified kefir milk”, “acidified acidophilus milk”, or when characterizing ingredients such as those in paragraphs (e) (6), (7), (8), and (9) of this section are used, the food may be named “acidified buttermilk”.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the letters used in such name:
</P>
<P>(i) The phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamins A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.”.
</P>
<P>(ii) The word “sweetened” if nutritive carbohydrate sweetener is added without the addition of characterizing flavoring.
</P>
<P>(2) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized.
</P>
<P>(h) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[46 FR 9934, Jan. 30, 1981, as amended at 47 FR 11822, Mar. 19, 1982; 47 FR 41523, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.112" NODE="21:2.0.1.1.24.2.1.3" TYPE="SECTION">
<HEAD>§ 131.112   Cultured milk.</HEAD>
<P>(a) <I>Description.</I> Cultured milk is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with characterizing microbial organisms. One or more of the other optional ingredients specified in paragraphs (b) and (d) of this section may also be added. When one or more of the ingredients specified in paragraph (d)(1) of this section are used, they shall be included in the culturing process. All ingredients used are safe and suitable. Cultured milk contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.5 percent, expressed as lactic acid. The food may be homogenized and shall be pasteurized or ultra-pasteurized prior to the addition to the microbial culture, and when applicable, the addition of flakes or granules of butterfat or milkfat.
</P>
<P>(b) <I>Vitamin addition (optional).</I> (1) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the food contains not less than 2,000 International Units thereof, within limits of good manufacturing practice.
</P>
<P>(2) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the food contains 400 International Units thereof, within limits of good manufacturing practice.
</P>
<P>(c) <I>Optional dairy ingredients.</I> Cream, milk, partially skimmed milk, or skim milk, used alone or in combination.
</P>
<P>(d) <I>Other optional ingredients.</I> (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose and/or minerals, to increase the nonfat solids content of the food: <I>Provided,</I> That the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all protein present, shall not be decreased as a result of adding such ingredients.
</P>
<P>(2) Nutritive carbohydrate sweeteners. Sugar (sucrose), beet or cane; invert sugar (in paste or sirup form); brown sugar; refiner's sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup.
</P>
<P>(3) Flavoring ingredients.
</P>
<P>(4) Color additives that do not impart a color simulating that of milkfat or butterfat.
</P>
<P>(5) Stabilizers.
</P>
<P>(6) Butterfat or milkfat, which may or may not contain color additives, in the form of flakes or granules.
</P>
<P>(7) Aroma- and flavor-producing microbial culture.
</P>
<P>(8) Salt.
</P>
<P>(9) Citric acid, in a maximum amount of 0.15 percent by weight of the milk used, or an equivalent amount of sodium citrate, as a flavor precursor.
</P>
<P>(e) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—section 16.059, “Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,” under the heading “Fat.”
</P>
<P>(2) Milk solids not fat content—Calculated by subtracting the milkfat content from the total solids content as determined by the method prescribed in section 16.032, “Method I—Official Final Action,” under the heading “Total Solids.”
</P>
<P>(3) Titratable acidity—As determined by the methods prescribed in section 16.023 “Acidity (2)—Official Final Action,” or by an equivalent potentiometric method.
</P>
<P>(f) <I>Nomenclature.</I> The name of the food is “cultured milk”. The full name of the food shall appear on the principal display panel in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter, and may be accompanied by a declaration such as a traditional name of the food or the generic name of the organisms used, thereby indicating the presence of the characterizing microbial organisms or ingredients, e.g., “kefir cultured milk”, “acidophilus cultured milk”, or when characterizing ingredients such as those in paragraphs (d) (6), (7), (8), and (9) of this section, and lactic acid-producing organisms are used the food may be named “cultured buttermilk”.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the letters used in such name:
</P>
<P>(i) The phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamin A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.”.
</P>
<P>(ii) The word “sweetened” if nutritive carbohydrate sweetener is added without the addition of characterizing flavoring.
</P>
<P>(2) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[46 FR 9934, Jan. 30, 1981, as amended at 47 FR 11822, Mar. 19, 1982; 47 FR 41523, Sept. 21, 1982; 48 FR 24869, June 3, 1983; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.115" NODE="21:2.0.1.1.24.2.1.4" TYPE="SECTION">
<HEAD>§ 131.115   Concentrated milk.</HEAD>
<P>(a) <I>Description.</I> Concentrated milk is the liquid food obtained by partial removal of water from milk. The milkfat and total milk solids contents of the food are not less than 7.5 and 25.5 percent, respectively. It is pasteurized, but is not processed by heat so as to prevent spoilage. It may be homogenized.
</P>
<P>(b) <I>Vitamin addition</I> (Optional). If added, vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof, within limits of good manufacturing practice.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Carrier for vitamin D.
</P>
<P>(2) Characterizing flavoring ingredients, with or without coloring, as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(d) <I>Methods of analysis.</I> Referenced methods are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat—Official Final Action,” section 16.172.
</P>
<P>(2) Total milk solids—“Total Solids—Official Final Action,” section 16.169.
</P>
<P>(3) Vitamin D content—“Vitamin D in Milk—Official Final Action,” sections 43.195-43.208.
</P>
<P>(e) <I>Nomenclature.</I> The name of the food is “Concentrated milk” or alternatively “Condensed milk”. If the food contains added vitamin D, the phrase “vitamin D” or “vitamin D added” shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name. The word “homogenized” may appear on the label if the food has been homogenized. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11822, Mar. 19, 1982; 48 FR 13024, Mar. 29, 1983; 49 FR 10090, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.120" NODE="21:2.0.1.1.24.2.1.5" TYPE="SECTION">
<HEAD>§ 131.120   Sweetened condensed milk.</HEAD>
<P>(a) <I>Description.</I> Sweetened condensed milk is the food obtained by partial removal of water only from a mixture of milk and safe and suitable nutritive carbohydrate sweeteners. The finished food contains not less than 8 percent by weight of milkfat, and not less than 28 percent by weight of total milk solids. The quantity of nutritive carbohydrate sweetener used is sufficient to prevent spoilage. The food is pasteurized and may be homogenized.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable characterizing flavoring ingredients, with or without coloring and nutritive carbohydrate sweeteners, may be used:
</P>
<P>(1) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(2) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 16.185, under “Fat—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Sweetened condensed milk.” The word “homogenized” may appear on the label if the food has been homogenized. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[43 FR 21670, May 19, 1978, as amended at 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.125" NODE="21:2.0.1.1.24.2.1.6" TYPE="SECTION">
<HEAD>§ 131.125   Nonfat dry milk.</HEAD>
<P>(a) <I>Description.</I> Nonfat dry milk is the product obtained by removal of water only from pasteurized skim milk. It contains not more than 5 percent by weight of moisture, and not more than 1
<FR>1/2</FR> percent by weight of milkfat unless otherwise indicated.
</P>
<P>(b) <I>Optional ingredients.</I> Safe and suitable characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows:
</P>
<P>(1) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(2) Natural and artificial food flavorings.
</P>
<P>(c) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200.
</P>
<P>(2) Moisture content—“Moisture—Official Final Action,” section 16.192.
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Nonfat dry milk”. If the fat content is over 1
<FR>1/2</FR> percent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement “Contains __% milkfat”, the blank to be filled in with the percentage to the nearest one-tenth of 1 percent of fat contained, within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 43 FR 19836, May 9, 1978; 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.127" NODE="21:2.0.1.1.24.2.1.7" TYPE="SECTION">
<HEAD>§ 131.127   Nonfat dry milk fortified with vitamins A and D.</HEAD>
<P>(a) <I>Description.</I> Nonfat dry milk fortified with vitamins A and D conforms to the standard of identity for nonfat dry milk, except that vitamins A and D are added as prescribed by paragraph (b) of this section.
</P>
<P>(b) <I>Vitamin addition.</I> (1) Vitamin A is added in such quantity that, when prepared according to label directions, each quart of the reconstituted product contains 2000 International Units thereof.
</P>
<P>(2) Vitamin D is added in such quantity that, when prepared according to label directions, each quart of the reconstituted product contains 400 International Units thereof.
</P>
<P>(3) The requirements of this paragraph will be deemed to have been met if reasonable overages, within limits of good manufacturing practice, are present to ensure that the required levels of vitamins are maintained throughout the expected shelf life of the food under customary conditions of distribution.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Carriers for vitamins A and D.
</P>
<P>(2) Characterizing flavoring ingredients, with or without coloring and nutritive carbohydrate sweetener, as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Natural and artificial food flavorings.
</P>
<P>(d) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200.
</P>
<P>(2) Moisture content—“Moisture—Official Final Action,” section 16.192.
</P>
<P>(3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208.
</P>
<P>(e) <I>Nomenclature.</I> The name of the food is “Nonfat dry milk fortified with vitamins A and D”. If the fat content is over 1
<FR>1/2</FR> percent by weight, the name of the food on the principal display panel or panels shall be accompanied by the statement “Contains __% milkfat”, the blank to be filled in to the nearest one-tenth of 1 percent with the percentage of fat contained within limits of good manufacturing practice. The name of the food shall include a declaration of the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 43 FR 19836, May 9, 1978; 43 FR 29769, July 11, 1978; 43 FR 36622, Aug. 18, 1978; 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.130" NODE="21:2.0.1.1.24.2.1.8" TYPE="SECTION">
<HEAD>§ 131.130   Evaporated milk.</HEAD>
<P>(a) <I>Description.</I> Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids. Evaporated milk contains added vitamin D as prescribed by paragraph (b) of this section. It is homogenized. It is sealed in a container and so processed by heat, either before or after sealing, as to prevent spoilage.
</P>
<P>(b) <I>Vitamin addition.</I> (1) Vitamin D shall be present in such quantity that each fluid ounce of the food contains 25 International Units thereof within limits of good manufacturing practice.
</P>
<P>(2) Addition of vitamin A is optional, If added, vitamin A shall be present in such quantity that each fluid ounce of the food contains not less than 125 International Units thereof within limits of good maufacturing practice.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) Carriers for vitamins A and D.
</P>
<P>(2) Emulsifiers.
</P>
<P>(3) Stabilizers, with or without dioctyl sodium sulfosuccinate (when permitted by and complying with the provisions of § 172.810 of this chapter) as a solubilizing agent.
</P>
<P>(4) Characterizing flavoring ingredients, with or without coloring and nutritive carbohydrate sweeteners, as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(d) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat—Official Final Action,” section 16.172.
</P>
<P>(2) Total milk solids—“Total Solids—Official Final Action,” section 16.169.
</P>
<P>(3) Vitamin D content—“Vitamin D in Milk—Official Final Action,” sections 43.195-43.208.
</P>
<P>(e) <I>Nomenclature.</I> The name of the food is “Evaporated milk.” The phrase “vitamin D” or “vitamin D added”, or “vitamins A and D” or “vitamins A and D added”, as is appropriate, shall immediately precede or follow the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name. The name of the food shall include a declaration of a the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[43 FR 21670, May 19, 1978, as amended at 47 FR 11823, Mar. 19, 1982; 49 FR 10091, Mar. 19, 1984; 54 FR 24892, June 12, 1989; 58 FR 2890, Jan. 6, 1993; 59 FR 17691, Apr. 14, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 131.147" NODE="21:2.0.1.1.24.2.1.9" TYPE="SECTION">
<HEAD>§ 131.147   Dry whole milk.</HEAD>
<P>(a) <I>Description.</I> Dry whole milk is the product obtained by removal of water only from pasteurized milk, as defined in § 131.110(a), which may have been homogenized. Alternatively, dry whole milk may be obtained by blending fluid, condensed, or dried nonfat milk with liquid or dried cream or with fluid, condensed, or dried milk, as appropriate, provided the resulting dry whole milk is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains the lactose, milk proteins, milkfat, and milk minerals in the same relative proportions as the milk from which it was made. It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
</P>
<P>(b) <I>Vitamin addition.</I> (1) Addition of vitamin A is optional. If added, vitamin A shall be present in such quantity that, when prepared according to label directions, each quart of the reconstituted product shall contain not less than 2,000 International Units thereof.
</P>
<P>(2) Addition of vitamin D is optional. If added, vitamin D shall be present in such quantity that, when prepared according to label directions, each quart of the reconstituted product shall contain 400 International Units thereof.
</P>
<P>(3) The requirements of this paragraph will be met if reasonable overages, within limits of good manufacturing practice, are present to ensure that the required levels of vitamins are maintained throughout the expected shelf life of the food under customary conditions of distribution.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Carriers for vitamins A and D.
</P>
<P>(2) Emulsifiers.
</P>
<P>(3) Stabilizers.
</P>
<P>(4) Anticaking agents.
</P>
<P>(5) Antioxidants.
</P>
<P>(6) Characterizing flavoring ingredients (with or without coloring and nutritive carbohydrate sweetener) as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(d) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200.
</P>
<P>(2) Moisture content—“Moisture—Official Final Action,” section 16.192.
</P>
<P>(3) Vitamin D content—“Vitamin D—Official Final Action,” sections 43.195-43.208.
</P>
<P>(e) <I>Nomenclature.</I> The name of the food is “Dry whole milk.” The name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter. The following phrases in type size not less than one-half the height of the type size used in such name shall accompany the name of the food wherever it appears on the principal display panel or panels.
</P>
<P>(1) The phrase “Contains __% milkfat”, the blank to be filled in with the whole number closest to the actual fat content of the food.
</P>
<P>(2) If vitamins are “added”, the phrase “vitamin A”, or “vitamin A added”, or “vitamin D”, or “vitamin D added”, or “vitamins A and D”, or “vitamins A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit.”
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[43 FR 19836, May 9, 1978, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.149" NODE="21:2.0.1.1.24.2.1.10" TYPE="SECTION">
<HEAD>§ 131.149   Dry cream.</HEAD>
<P>(a) <I>Description.</I> Dry cream is the product obtained by removal of water only from pasteurized milk or cream or a mixture thereof, which may have been homogenized. Alternatively, dry cream may be obtained by blending dry milks as defined in §§ 131.125(a) and 131.147(a) with dry cream as appropriate: <I>Provided,</I> That the resulting product is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Emulsifiers.
</P>
<P>(2) Stabilizers.
</P>
<P>(3) Anticaking agents.
</P>
<P>(4) Antioxidants.
</P>
<P>(5) Nutritive carbohydrate sweeteners.
</P>
<P>(6) Characterizing flavoring ingredients, with or without coloring, as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat in Dried Milk—Official Final Action,” sections 16.199-16.200.
</P>
<P>(2) Moisture content—“Moisture—Official Final Action,” section 16.192.
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Dry cream.” The name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter. The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label, in letters not less than one-half of the height of the letters used in such name:
</P>
<P>(1) The phrase “Contains __% milkfat”, the blank to be filled in with the whole number closest to the actual fat content of the food.
</P>
<P>(2) The word “sweetened” if no characterizing flavoring ingredients are used but nutritive carbohydrate sweetener is added.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[43 FR 19836, May 9, 1978, as amended at 44 FR 3965, Jan. 19, 1979; 47 FR 11824, Mar. 19, 1982; 48 FR 13024, Mar. 29, 1983; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993; 61 FR 59002, Nov. 20, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 131.150" NODE="21:2.0.1.1.24.2.1.11" TYPE="SECTION">
<HEAD>§ 131.150   Heavy cream.</HEAD>
<P>(a) <I>Description.</I> Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Emulsifiers.
</P>
<P>(2) Stabilizers.
</P>
<P>(3) Nutritive sweeteners.
</P>
<P>(4) Characterizing flavoring ingredients (with or without coloring) as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Nomenclature.</I> (1) The name of the food is “Heavy cream” or alternatively “Heavy whipping cream”. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter. The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name:
</P>
<P>(i) The word “ultra-pasteurized” if the food has been ultra-pasteurized.
</P>
<P>(ii) The word “sweetened” if no characterizing flavoring ingredients are used, but nutritive sweetener is added.
</P>
<P>(2) The following terms may appear on the label:
</P>
<P>(i) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(ii) The word “homogenized” if the food has been homogenized.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.155" NODE="21:2.0.1.1.24.2.1.12" TYPE="SECTION">
<HEAD>§ 131.155   Light cream.</HEAD>
<P>(a) <I>Description.</I> Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) Stabilizers.
</P>
<P>(2) Emulsifiers.
</P>
<P>(3) Nutritive sweeteners.
</P>
<P>(4) Characterizing flavoring ingredients (with or without coloring) as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Light cream”, or alternatively “Coffee cream” or “Table cream”. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name:
</P>
<P>(i) The word “ultra-pasteurized” if the food has been ultra-pasteurized.
</P>
<P>(ii) The word “sweetened” if no characterizing flavoring ingredients are used, but nutritive sweetener is added.
</P>
<P>(2) The following terms may appear on the label:
</P>
<P>(i) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(ii) The word “homogenized” if the food has been homogenized.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 1, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.157" NODE="21:2.0.1.1.24.2.1.13" TYPE="SECTION">
<HEAD>§ 131.157   Light whipping cream.</HEAD>
<P>(a) <I>Description.</I> Light whipping cream is cream which contains not less than 30 percent but less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Emulsifiers.
</P>
<P>(2) Stabilizers.
</P>
<P>(3) Nutritive sweeteners.
</P>
<P>(4) Characterizing flavoring ingredients (with or without coloring) as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Light whipping cream” or alternatively “Whipping cream”. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name:
</P>
<P>(i) The word “ultra-pasteurized” if the food has been ultra-pasteurized.
</P>
<P>(ii) The word “sweetened” if no characterizing flavoring ingredients are used, but nutritive sweetener is added.
</P>
<P>(2) The following terms may appear on the label:
</P>
<P>(i) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(ii) The word “homogenized” if the food has been homogenized.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.160" NODE="21:2.0.1.1.24.2.1.14" TYPE="SECTION">
<HEAD>§ 131.160   Sour cream.</HEAD>
<P>(a) <I>Description.</I> Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream. Sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of the milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.
</P>
<P>(b) <I>Optional ingredients.</I> (1) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.
</P>
<P>(2) Sodium citrate in an amount not more than 0.1 percent may be added prior to culturing as a flavor precursor.
</P>
<P>(3) Rennet.
</P>
<P>(4) Safe and suitable nutritive sweeteners.
</P>
<P>(5) Salt.
</P>
<P>(6) Flavoring ingredients, with or without safe and suitable coloring, as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Safe and suitable natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> Referenced methods in paragraph (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat—Official Final Action,” section 16.172.
</P>
<P>(2) Titratable acidity—“Acidity—Official Final Action,” section 16.023.
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Sour cream” or alternatively “Cultured sour cream”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any flavoring that characterizes the product, as specified in § 101.22 of this chapter. If nutritive sweetener in an amount sufficient to characterize the food is added without addition of characterizing flavoring, the name of the food shall be preceded by the word “sweetened”.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.162" NODE="21:2.0.1.1.24.2.1.15" TYPE="SECTION">
<HEAD>§ 131.162   Acidified sour cream.</HEAD>
<P>(a) <I>Description.</I> Acidified sour cream results from the souring of pasteurized cream with safe and suitable acidifiers, with or without addition of lactic acid producing bacteria. Acidified sour cream contains not less than 18 percent milkfat; except that when the food is characterized by the addition of nutritive sweeteners or bulky flavoring ingredients, the weight of milkfat is not less than 18 percent of the remainder obtained by subtracting the weight of such optional ingredients from the weight of the food; but in no case does the food contain less than 14.4 percent milkfat. Acidified sour cream has a titratable acidity of not less than 0.5 percent, calculated as lactic acid.
</P>
<P>(b) <I>Optional ingredients.</I> (1) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.
</P>
<P>(2) Rennet.
</P>
<P>(3) Safe and suitable nutritive sweeteners.
</P>
<P>(4) Salt.
</P>
<P>(5) Flavoring ingredients, with or without safe and suitable coloring, as follows:
</P>
<P>(i) Fruit and fruit juice, including concentrated fruit and fruit juice.
</P>
<P>(ii) Safe and suitable natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> Referenced methods in paragraphs (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—“Fat—Official Final Action,” section 16.172.
</P>
<P>(2) Titratable acidity—“Acidity—Official Final Action,” section 16.023.
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Acidified sour cream”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. The name of the food shall be accompanied by a declaration indicating the presence of any flavoring that characterizes the product, as specified in § 101.22 of this chapter. If nutritive sweetener in an amount sufficient to characterize the food is added without addition of characterizing flavoring, the name of the food shall be preceded by the word “sweetened”.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11825, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.170" NODE="21:2.0.1.1.24.2.1.16" TYPE="SECTION">
<HEAD>§ 131.170   Eggnog.</HEAD>
<P>(a) <I>Description.</I> Eggnog is the food containing one or more of the optional dairy ingredients specified in paragraph (b), one or more of the optional egg yolk-containing ingredients specified in paragraph (c) of this section, and one or more of the optional nutritive carbohydrate sweeteners specified in paragraph (d) of this section. One or more of the optional ingredients specified in paragraph (e) of this section may also be added. All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be homogenized. Flavoring ingredients and color additives may be added after the food is pasteurized or ultra-pasteurized.
</P>
<P>(b) <I>Optional dairy ingredients.</I> Cream, milk, partially skimmed milk, or skim milk, used alone or in combination.
</P>
<P>(c) <I>Egg yolk-containing ingredients.</I> Liquid egg yolk, frozen egg yolk, dried egg yolk, liquid whole eggs, frozen whole eggs, dried whole eggs, or any one or more of the foregoing ingredients with liquid egg white or frozen egg white.
</P>
<P>(d) <I>Nutritive carbohydrate sweeteners.</I> Sugar (sucrose), beet or cane; invert sugar (in paste or sirup form); brown sugar; refiner's sirup; molasses (other than blackstrap); high fructose corn sirup; fructose; fructose sirup; maltose; maltose sirup, dried maltose sirup; malt extract, dried malt extract; malt sirup, dried malt sirup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table sirup.
</P>
<P>(e) <I>Other optional ingredients.</I> (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose and/or minerals, to increase the nonfat solids content of the food: <I>Provided,</I> That the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all protein present shall not be decreased as a result of adding such ingredients.
</P>
<P>(2) Salt.
</P>
<P>(3) Flavoring ingredients.
</P>
<P>(4) Color additives that do not impart a color simulating that of egg yolk, milkfat, or butterfat.
</P>
<P>(5) Stabilizers.
</P>
<P>(f) <I>Methods of analysis.</I> The following referenced methods of analysis are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Milkfat content—As determined by the method prescribed in section 16.059, “Roese-Gottlieb Method (Reference Method) (11)—Official Final Action,” under the heading “Fat.”
</P>
<P>(2) Milk solids not fat content—Calculated by subtracting the milkfat content from the total solids content as determined by the method prescribed in section 16.032, “Method I—Official Final Action,” under the heading “Total Solids.”
</P>
<P>(g) <I>Nomenclature.</I> The name of the food is “eggnog”. The name of the food shall be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter. If the food is ultra-pasteurized, the phrase “ultra-pasteurized” shall accompany the name of the food wherever it appears on the label in letters not less than one-half of the height of the letters used in the name. The following terms may accompany the name of the food on the label:
</P>
<P>(1) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(2) The word “homogenized” if the food has been homogenized.
</P>
<P>(h) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[46 FR 9938, Jan. 30, 1981, as amended at 47 FR 11825, Mar. 19, 1982; 47 FR 41524, Sept. 21, 1982; 47 FR 49638, Nov. 2, 1982; 48 FR 24869, June 3, 1983; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.180" NODE="21:2.0.1.1.24.2.1.17" TYPE="SECTION">
<HEAD>§ 131.180   Half-and-half.</HEAD>
<P>(a) <I>Description.</I> Half-and-half is the food consisting of a mixture of milk and cream which contains not less than 10.5 percent but less than 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Emulsifiers.
</P>
<P>(2) Stabilizers.
</P>
<P>(3) Nutritive sweeteners.
</P>
<P>(4) Characterizing flavoring ingredients (with or without coloring) as follows:
</P>
<P>(i) Fruit and fruit juice (including concentrated fruit and fruit juice).
</P>
<P>(ii) Natural and artificial food flavoring.
</P>
<P>(c) <I>Methods of analysis.</I> The milkfat content is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), in sections 16.156 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “Half-and-half”. The name of the food shall be accompanied on the label by a declaration indicating the presence of any characterizing flavoring, as specified in § 101.22 of this chapter.
</P>
<P>(1) The following terms shall accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half the height of the letters used in such name:
</P>
<P>(i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. 
</P>
<P>(ii) The word “sweetened” if no characterizing flavor ingredients are used, but nutritive sweetener is added.
</P>
<P>(2) The following terms may appear on the label:
</P>
<P>(i) The word “pasteurized” if the food has been pasteurized.
</P>
<P>(ii) The word “homogenized” if the food has been homogenized.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11825, Mar. 19, 1982; 49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 131.200" NODE="21:2.0.1.1.24.2.1.18" TYPE="SECTION">
<HEAD>§ 131.200   Yogurt.</HEAD>
<P>(a) <I>Description.</I> Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in paragraph (b) of this section and any of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, <I>Lactobacillus delbrueckii</I> subsp. <I>bulgaricus</I> and <I>Streptococcus thermophilus.</I> The ingredients specified in paragraphs (b) and (c) of this section may be homogenized and must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture. One or more of the other optional ingredients specified in paragraph (d) of this section may also be added. Yogurt contains not less than 3.25 percent milkfat, except as provided for in paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling. To extend the shelf life of the food, yogurt may be treated after culturing to inactivate viable microorganisms.
</P>
<P>(b) <I>Basic dairy ingredients.</I> Cream, milk, partially skimmed milk, skim milk, or the reconstituted versions of these ingredients may be used alone or in combination.
</P>
<P>(c) <I>Optional dairy ingredients.</I> Other safe and suitable milk-derived ingredients may be used to increase the milk solids not fat content of the food above the minimum of 8.25 percent required in paragraph (a) of this section, provided that the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all protein present must not be decreased as a result of adding such ingredients.
</P>
<P>(d) <I>Other optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) Cultures, in addition to the characterizing bacterial culture specified in paragraph (a) of this section.
</P>
<P>(2) Sweeteners.
</P>
<P>(3) Flavoring ingredients.
</P>
<P>(4) Color additives.
</P>
<P>(5) Stabilizers.
</P>
<P>(6) Emulsifiers.
</P>
<P>(7) Preservatives.
</P>
<P>(8) Vitamin addition (optional).
</P>
<P>(i) If added, vitamin A must be present in such quantity that the food contains not less than 10 percent Daily Value per Reference Amount Commonly Consumed (RACC) thereof, within limits of current good manufacturing practice.
</P>
<P>(ii) If added, vitamin D must be present in such quantity that the food contains not less than 10 percent Daily Value per Reference Amount Commonly Consumed (RACC) thereof, within limits of current good manufacturing practices.
</P>
<P>(e) <I>Methods of analysis</I>—(1) <I>Milk</I>—(i) <I>Milkfat content.</I> As determined by the method prescribed in section 33.2.26, AOAC Official Method 989.05, Fat in Milk Modified Mojonnier Ether Extraction Method.
</P>
<P>(ii) <I>Milk solids not fat.</I> Calculated by subtracting the milkfat content from the total solids content using the method prescribed in section 33.2.45, AOAC Official Method 990.21, Solids-Not-Fat in Milk by Difference between Total Solids and Fat Contents.
</P>
<P>(2) <I>pH.</I> As determined by the potentiometric method described in § 114.90(a) of this chapter.
</P>
<P>(3) <I>Live and active cultures.</I> As determined by the method described in ISO 7889:2003(E)/IDF 117:2003(E), Yogurt—Enumeration of Characteristic Microorganisms—Colony-Count Technique at 37 °C.
</P>
<P>(f) <I>Nomenclature.</I> The name of the food is “yogurt.” The name of the food must be accompanied by a declaration indicating the presence of any characterizing flavoring as specified in § 101.22 of this chapter.
</P>
<P>(1) The following term(s) must accompany the name of the food wherever it appears on the principal display panel or panels of the label in letters not less than one-half of the height of the letters used in such name:
</P>
<P>(i) The word “sweetened” if a nutritive carbohydrate sweetener is added without the addition of characterizing flavor.
</P>
<P>(ii) The phrase “does not contain live and active cultures” if the dairy ingredients have been treated after culturing to inactivate viable microorganisms.
</P>
<P>(iii) The phrase “vitamin A” or “vitamin A added”, or “vitamin D” or “vitamin D added”, or “vitamins A and D added”, as appropriate. The word “vitamin” may be abbreviated “vit”.
</P>
<P>(2) The name of the food may be accompanied by the phrase “contains live and active cultures” or another appropriate descriptor if the food contains a minimum level of live and active cultures of 10
<SU>7</SU> colony forming units per gram (CFU/g) at the time of manufacture with a reasonable expectation of 10
<SU>6</SU> CFU/g through the manufacturer's assigned shelf life of the product.
</P>
<P>(3) The term “homogenized” may appear on the label if the dairy ingredients used are homogenized.
</P>
<P>(g) <I>Yogurt containing less than 3.25 percent milkfat.</I> (1) Yogurt may contain less than 3.25 percent milkfat and at least 2.44 percent milkfat. If the milkfat content is below 2.44 percent, the product is considered a modified food and is covered under § 130.10 of this chapter.
</P>
<P>(2) Yogurt with milkfat content less than 3.25 percent and at least 2.44 percent milkfat, must be labeled with the following two phrases in the statement of identity, which must appear together:
</P>
<P>(i) The word “yogurt” in type of the same size and style.
</P>
<P>(ii) The statement “__ percent milkfat,” the blank being filled in with the nearest half percent to the actual milkfat content of the product. This statement of milkfat content must appear in letters not less than one-half of the height of the letters in the phrase specified in paragraph (g)(2)(i) of this section, but in no case less than one-eighth of an inch in height.
</P>
<P>(3) Yogurt with milkfat less than 3.25 percent and at least 2.44 percent milkfat must comply with this standard, except that it may deviate as described in § 130.10 (b), (c), and (d) of this chapter.
</P>
<P>(h) <I>Label declaration.</I> Each of the ingredients used in the food must be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(i) <I>Incorporation by reference.</I> The standards required in this section are incorporated by reference into this section with the approval of the Director of the Federal Register under 5 U.S.C. 552(a) and 1 CFR part 51. To enforce any edition other than that specified in this section, FDA must publish a document in the <E T="04">Federal Register,</E> and the material must be available to the public. All approved material is available for inspection at the Food and Drug Administration's Dockets Management Staff, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852, 240-402-7500, and is available from the sources indicated in this paragraph (i). It is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, email <I>fedreg.legal@nara.gov</I> or go to <I>www.archives.gov/federal-register/cfr/ibr-locations.html.</I>
</P>
<P>(1) AOAC INTERNATIONAL, 2275 Research Blvd., Suite 300, Rockville, MD 20850-3250:
</P>
<P>(i) AOAC Official Method 989.05, Fat in Milk Modified Mojonnier Ether Extraction Method, Section 33.2.26, Official Methods of Analysis, 21st edition, 2019, Vol. 1.
</P>
<P>(ii) AOAC Official Method 990.21, Solids-Not-Fat in Milk by Difference between Total Solids and Fat Contents, Section 33.2.45, Official Methods of Analysis, 21st edition, 2019, Vol. 1.
</P>
<P>(2) ISO, ISO Central Secretariat, Chemin de Blandonnet 8, CP 401, 1214 Vernier, Geneva, Switzerland.
</P>
<P>(i) ISO 7889:2003(E), Yogurt—Enumeration of Characteristic Microorganisms—Colony-Count Technique at 37 °C, First edition, 2003-02-01.
</P>
<NOTE>
<HED>Note 1 to paragraph (<E T="01">h</E>)(2)(<E T="01">i</E>):</HED>
<P>ISO 7889:2003(E) is co-published as IDF 117:2003(E).</P></NOTE>
<P>(ii) [Reserved]
</P>
<CITA TYPE="N">[86 FR 31137, June 11, 2021, as amended at 87 FR 76568, Dec. 15, 2022; 88 FR 22910, Apr. 14, 2023]






</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="133" NODE="21:2.0.1.1.25" TYPE="PART">
<HEAD>PART 133—CHEESES AND RELATED CHEESE PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.


</PSPACE></AUTH>

<DIV6 N="A" NODE="21:2.0.1.1.25.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 133.3" NODE="21:2.0.1.1.25.1.1.1" TYPE="SECTION">
<HEAD>§ 133.3   Definitions.</HEAD>
<P>(a) <I>Milk</I> means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which may be clarified and may be adjusted by separating part of the fat therefrom; concentrated milk, reconstituted milk, and dry whole milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
</P>
<P>(b) <I>Nonfat milk</I> means skim milk, concentrated skim milk, reconstituted skim milk, and nonfat dry milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
</P>
<P>(c) <I>Cream</I> means cream, reconstituted cream, dry cream, and plastic cream. Water, in a sufficient quantity to reconstitute concentrated and dry forms, may be added.
</P>
<P>(d) <I>Pasteurized</I> when used to describe a dairy ingredient means that every particle of such ingredient shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Temperature
</TH><TH class="gpotbl_colhed" scope="col">Time
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">145 °F
<sup>1</sup></TD><TD align="left" class="gpotbl_cell">30 min.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">161 °F
<sup>1</sup></TD><TD align="left" class="gpotbl_cell">15 s.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">191 °F</TD><TD align="left" class="gpotbl_cell">1 s.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">204 °F</TD><TD align="left" class="gpotbl_cell">0.05 s.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">212 °F</TD><TD align="left" class="gpotbl_cell">0.01 s.
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> If the dairy ingredient has a fat content of 10 percent or more, the specified temperature shall be increased by 5 °F.</P></DIV></DIV>
<P>(e) <I>Ultrapasteurized</I> when used to describe a dairy ingredient means that such ingredient shall have been thermally processed at or above 280 °F for at least 2 seconds.
</P>
<CITA TYPE="N">[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 133.5" NODE="21:2.0.1.1.25.1.1.2" TYPE="SECTION">
<HEAD>§ 133.5   Methods of analysis.</HEAD>
<P>Moisture, milkfat, and phosphatase levels in cheeses will be determined by the following methods of analysis from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th ed., 1980, which is incorporated by reference (copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>):
</P>
<P>(a) Moisture content—section 16.233 “Method I (52)—Official Final Action”, under the heading “Moisture”.
</P>
<P>(b) Milkfat content—section 16.255 “Fat (60)—Official Final Action”.
</P>
<P>(c) Phenol equivalent value—section 16.275 “Reagents”, section 16.276 “Sampling”, and section 16.277 “Determination”, under the heading “Residual Phosphatase (27) Official Final Action”.
</P>
<P>(d) Milkfat in solids (fat on a dry basis)—Subtract the percent of moisture found from 100; divide the remainder into the percent milkfat found. The quotient, multiplied by 100, shall be considered to be the percent of milkfat contained in the solids.
</P>
<CITA TYPE="N">[48 FR 2742, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 54 FR 24893, June 12, 1989; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 133.10" NODE="21:2.0.1.1.25.1.1.3" TYPE="SECTION">
<HEAD>§ 133.10   Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.</HEAD>
<P>(a) Definitions and standards of identity have recently been promulgated under the authority of the Federal Food, Drug, and Cosmetic Act for a number of foods made in part from cheese, including pasteurized process cheese; pasteurized process cheese with fruits, vegetables, or meats; pasteurized blended cheese; pasteurized process cheese food; pasteurized process cheese spread, and related foods. These standards prescribe the name for each such food. The act requires that this name appear on the label. Many of these names consist of several words. In the past it has been the practice of some manufacturers to subordinate the words “pasteurized,” “blended,” “process,” “food,” and “spread” to give undue prominence to the word “cheese” and to words naming the variety of cheese involved.
</P>
<P>(b) When placing the names of these foods on labels so as to comply with the requirements of section 403 (a), (f), and (g) of the act, all the words forming the name specified by a definition and standard of identity should be given equal prominence. This can readily be accomplished by printing the specified name of the food in letters of the same size, color, and style of type, and with the same background.
</P>
<P>(c) Where the names of optional ingredients are required to appear on the label, the designations of all such ingredients should be given equal prominence. The names of the optional ingredients should appear prominently and conspicuously but should not be displayed with greater prominence than the name of the food. The word “contains” may precede the names of the optional ingredients, and when so used will not be considered as intervening printed matter between name of food and name of optional ingredients required to be placed on the label.
</P>
<P>(d) Where a manufacturer elects to include a label statement of fat and moisture content, the declaration should be on the basis of the food as marketed. A fat declaration on a moisture-free basis is likely to be misleading, and should not be used in labeling.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.25.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Cheese and Related Products</HEAD>


<DIV8 N="§ 133.102" NODE="21:2.0.1.1.25.2.1.1" TYPE="SECTION">
<HEAD>§ 133.102   Asiago fresh and asiago soft cheese.</HEAD>
<P>(a) Asiago fresh cheese, asiago soft cheese, is the food prepared from milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It contains not more than 45 percent of moisture, and its solids contain not less than 50 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). It is cured for not less than 60 days.
</P>
<P>(b) Milk which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid producing bacteria, present in such milk or added thereto. Harmless artificial blue or green coloring in a quantity which neutralizes any natural yellow coloring in the curd may be added. Sufficient rennet, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, or both, with or without purified calcium chloride in a quantity not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the milk, is added to set the milk to a semisolid mass. The mass is cut, stirred, and heated to promote and regulate separation of the whey from the curd. The whey is drained off. When the curd is sufficiently firm it is removed from the kettle or vat, further drained for a short time, packed into hoops, and pressed. The pressed curd is salted in brine and cured in a well-ventilated room. During curing the surface of the cheese is occasionally rubbed with a vegetable oil. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of asiago fresh cheese may be added during the procedure in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c)(1) For the purposes of this section, the word “milk” means cow's milk, which may be adjusted by separating part of the fat therefrom or by adding thereto one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk, water in a quantity sufficient to reconstitute any concentrated skim milk or nonfat dry milk used.
</P>
<P>(2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, sufficient vitamin A is added to the curd to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983; 49 FR 10093, Mar. 19, 1984; 58 FR 2891, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.103" NODE="21:2.0.1.1.25.2.1.2" TYPE="SECTION">
<HEAD>§ 133.103   Asiago medium cheese.</HEAD>
<P>Asiago medium cheese conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed by § 133.102 for asiago fresh cheese, except that it contains not more than 35 percent moisture, its solids contain not less than 45 percent of milkfat, and it is cured for not less than 6 months.
</P>
<CITA TYPE="N">[58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.104" NODE="21:2.0.1.1.25.2.1.3" TYPE="SECTION">
<HEAD>§ 133.104   Asiago old cheese.</HEAD>
<P>Asiago old cheese conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed by § 133.102 for asiago fresh cheese, except that it contains not more than 32 percent moisture, its solids contain not less than 42 percent of milk fat, and it is cured for not less than 1 year.
</P>
<CITA TYPE="N">[58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.106" NODE="21:2.0.1.1.25.2.1.4" TYPE="SECTION">
<HEAD>§ 133.106   Blue cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Blue cheese is the food prepared by the procedure set forth in paragraph (a)(2), of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of bluish-green mold, <I>Penicillium roquefortii,</I> throughout the cheese. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 46 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Blue cheese is at least 60 days old.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be homogenized, bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed in forms permitting further drainage. While the curd is being placed in forms, spores of the mold <I>Penicillium roquefortii</I> are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd, and it is held at a temperature of approximately 50 °F. at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage the surface of the cheese may be scraped to remove surface growth of undesirable microorganisms. Antimycotics may be applied to the surface of the whole cheese. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Blue or green color in an amount to neutralize the natural yellow color of the curd.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages or to the surface of the bulk cheese during curing.
</P>
<P>(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk being bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the curd in such quantity as to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(vi) Vegetable fats or oils, which may be hydrogenated, used as a coating for the rind.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “blue cheese.”
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2742, Jan. 21, 1983, as amended at 54 FR 32052, Aug. 4, 1989; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.108" NODE="21:2.0.1.1.25.2.1.5" TYPE="SECTION">
<HEAD>§ 133.108   Brick cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Brick cheese is the food prepared from dairy ingredients and other ingredients specified in this section by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 44 percent by weight, as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of brick cheese is not more than 5 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is brought to a temperature of about 88 °F and subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into cubes with sides approximately 
<FR>3/8</FR> inch long, and stirred and heated so that the temperature rises slowly to about 96 °F. The stirring is continued until the curd is sufficiently firm. Part of the whey is then removed, and the mixture diluted with water or salt brine to control the acidity. The curd is transferred to forms, and drained. During drainage it is pressed and turned. After drainage the curd is salted, and the biological curing agents characteristic of brick cheese are applied to the surface. The cheese is then cured to develop the characteristics of brick cheese. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative level of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “brick cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32052, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58 FR 2892, Jan. 6, 1993; 58 FR 17105, Apr. 1, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.109" NODE="21:2.0.1.1.25.2.1.6" TYPE="SECTION">
<HEAD>§ 133.109   Brick cheese for manufacturing.</HEAD>
<P>Brick cheese for manufacturing conforms to the definition and standard of identity for brick cheese prescribed by § 133.108, except that the dairy ingredients are not pasteurized and curing is not required.
</P>
<CITA TYPE="N">[54 FR 32053, Aug. 4, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 133.111" NODE="21:2.0.1.1.25.2.1.7" TYPE="SECTION">
<HEAD>§ 133.111   Caciocavallo siciliano cheese.</HEAD>
<P>(a) Caciocavallo siciliano cheese is the food prepared from cow's milk or sheep's milk or goat's milk or mixtures of two or all of these and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It has a stringy texture, and is made in oblong shapes. It contains not more than 40 percent of moisture, and its solids contain not less than 42 percent milkfat as determined by the methods prescribed in § 133.5 (a), (b), and (d). It is cured for not less than 90 days at a temperature of not less than 35 °F.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto. Harmless artificial blue or green coloring in a quantity which neutralizes any natural yellow coloring in the curd may be added. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. The mass is cut, stirred, and heated so as to promote and regulate the separation of whey from curd. The whey is drained off, and the curd is removed to another vat containing hot whey, in which it is soaked for several hours. This whey is withdrawn, the curd is allowed to mat, and is cut into blocks. These are washed in hot whey until the desired elasticity is obtained. The curd is removed from the vat, drained, pressed into oblong forms, dried, and salted in brine, and cured. It may be paraffined. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of caciocavallo siciliano cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c)(1) For the purposes of this section, the word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any such concentrated or dried products used.
</P>
<P>(2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, sufficient vitamin A is added to the curd to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.
</P>
<P>(e) When caciocavallo siciliano cheese is made solely from cow's milk, the name of such cheese is “Caciocavallo siciliano cheese”. When made from sheep's milk or goat's milk or mixtures of these, or one or both of these with cow's milk, the name is followed by the words “made from ______”, the blank being filled in with the name or names of the milks used, in order of predominance by weight.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 42 FR 39102, Aug. 2, 1977; 48 FR 49013, Oct. 24, 1983; 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.113" NODE="21:2.0.1.1.25.2.1.8" TYPE="SECTION">
<HEAD>§ 133.113   Cheddar cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Cheddar cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids, and the maximum moisture content is 39 percent by weight, as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of cheddar cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed, treated with hydrogen peroxide/catalase, and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the development of acidity. The slabs are then cut into pieces, which may be rinsed by sprinkling or pouring water over them, with free and continuous drainage; but the duration of such rinsing is so limited that only the whey on the surface of such pieces is removed. The curd is salted, stirred, further drained, and pressed into forms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.
</P>
<P>(v) Hydrogen peroxide, followed by a sufficient quantity of catalase preparation to eliminate the hydrogen peroxide. The weight of the hydrogen peroxide shall not exceed 0.05 percent of the weight of the milk and the weight of the catalase shall not exceed 20 parts per million of the weight of the milk treated.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “cheddar cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order or predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.114" NODE="21:2.0.1.1.25.2.1.9" TYPE="SECTION">
<HEAD>§ 133.114   Cheddar cheese for manufacturing.</HEAD>
<P>Cheddar cheese for manufacturing conforms to the definition and standard of identity prescribed for cheddar cheese by § 133.113, except that the milk is not pasteurized, curing is not required, and the provisions of paragraph (b)(3)(iv) of that section do not apply.
</P>
<CITA TYPE="N">[48 FR 2743, Jan. 21, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 133.116" NODE="21:2.0.1.1.25.2.1.10" TYPE="SECTION">
<HEAD>§ 133.116   Low sodium cheddar cheese.</HEAD>
<P>Low sodium cheddar cheese is the food prepared from the same ingredients and in the same manner prescribed in § 133.113 for cheddar cheese and complies with all the provisions of § 133.113, including the requirements for label statement of ingredients, except that:
</P>
<P>(a) It contains not more than 96 milligrams of sodium per pound of finished food.
</P>
<P>(b) The name of the food is “low sodium cheddar cheese”. The letters in the words “low sodium” shall be of the same size and style of type as the letters in the words “cheddar cheese”, wherever such words appear on the label.
</P>
<P>(c) If a salt substitute is used, the label shall bear the statement “______ added as a salt substitute”, the blank being filled in with the common name or names of the ingredient or ingredients used as a salt substitute.
</P>
<CITA TYPE="N">[48 FR 2743, Jan. 21, 1983, as amended at 85 FR 72907, Nov. 16, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 133.118" NODE="21:2.0.1.1.25.2.1.11" TYPE="SECTION">
<HEAD>§ 133.118   Colby cheese.</HEAD>
<P>(a) Colby cheese is the food prepared from milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It contains not more than 40 percent of moisture, and its solids contain not less than 50 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). If the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 °F for not less than 60 days.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto. Harmless artificial coloring may be added. Sufficient rennet, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, or both, with or without purified calcium chloride in a quantity not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the milk, is added to set the milk to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. A part of the whey is drained off, and the curd is cooled by adding water, the stirring being continued so as to prevent the pieces of curd from matting. The curd is drained, salted, stirred, further drained, and pressed into forms. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of colby cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) The word “milk” means cow's milk, which may be adjusted by separating part of the fat therefrom or by adding thereto one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk, water, in a quantity sufficient to reconstitute any concentrated skim milk or nonfat dry milk used.
</P>
<P>(2) Milk shall be deemed to have been pasteurized if it has been held at a temperature of not less than 143 °F for a period of not less than 30 minutes, or for a time and at a temperature equivalent thereto in phosphatase destruction. Colby cheese shall be deemed not to have been made from pasteurized milk if 0.25 gram shows a phenol equivalent of more than 3 micrograms when tested by the method prescribed in § 133.5(c).
</P>
<P>(3) During the cheesemaking process the milk may be treated with hydrogen peroxide/catalase as provided in § 133.113(a)(3).
</P>
<P>(d)(1) Colby cheese in the form of slices or cuts may have added to it a clear aqueous solution prepared by condensing or precipitating wood smoke in water.
</P>
<P>(2) Colby cheese in the form of slices or cuts in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.3 percent by weight calculated as sorbic acid.
</P>
<P>(e)(1) If colby cheese has added to it a clear aqueous solution prepared by condensing or precipitating wood smoke in water as provided in paragraph (d)(1) of this section, the name of the food is immediately followed by the words “with added smoke flavoring” with all words in this phrase of the same type size, style, and color without intervening written, printed, or graphic matter.
</P>
<P>(2) If colby cheese in sliced or cut form contains an optional mold-inhibiting ingredient as specified in paragraph (d)(2) of this section, the label shall bear the statement “______ added to retard mold growth” or “______ added as a preservative”, the blank being filled in with the common name or names of the mold-inhibiting ingredient or ingredients used.
</P>
<P>(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement specified in paragraph (e)(2) of this section, showing the optional ingredient used, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter except for the statement “with added smoke flavoring,” as set forth in paragraph (e)(1) of this section.
</P>
<P>(f) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.119" NODE="21:2.0.1.1.25.2.1.12" TYPE="SECTION">
<HEAD>§ 133.119   Colby cheese for manufacturing.</HEAD>
<P>Colby cheese for manufacturing conforms to the definition and standard of identity prescribed for colby cheese by § 133.118, except that the milk is not pasteurized, curing is not required, and the provisions of paragraph (d) of that section do not apply. 


</P>
</DIV8>


<DIV8 N="§ 133.121" NODE="21:2.0.1.1.25.2.1.13" TYPE="SECTION">
<HEAD>§ 133.121   Low sodium colby cheese.</HEAD>
<P>Low sodium colby cheese is the food prepared from the same ingredients and in the same manner prescribed in § 133.118 for colby cheese and complies with all the provisions of § 133.118, including the requirements for label statement of ingredients, except that:
</P>
<P>(a) Salt is not used. Any safe and suitable ingredient or combination of ingredients that contains no sodium and that is recognized as a salt substitute may be used.
</P>
<P>(b) Sodium sorbate is not used.
</P>
<P>(c) It contains not more than 96 milligrams of sodium per pound of finished food.
</P>
<P>(d) The name of the food is “low sodium colby cheese”. The letters in the words “low sodium” shall be of the same size and style of type as the letters in the words “colby cheese”, wherever such words appear on the label.
</P>
<P>(e) If a salt substitute as provided for in paragraph (a) of this section is used, the label shall bear the statement “______ added as a salt substitute”, the blank being filled in with the common name or names of the ingredient or ingredients used as a salt substitute.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2892, Jan. 6, 1993; 85 FR 72907, Nov. 16, 2020]


</CITA>
</DIV8>


<DIV8 N="§ 133.123" NODE="21:2.0.1.1.25.2.1.14" TYPE="SECTION">
<HEAD>§ 133.123   Cold-pack and club cheese.</HEAD>
<P>(a)(1) Cold-pack cheese, club cheese, is the food prepared by comminuting, without the aid of heat, one or more cheeses of the same or two or more varieties, except cream cheese, neufchatel cheese, cottage cheese, lowfat cottage cheese, cottage cheese dry curd, hard grating cheese, semisoft part-skim cheese, part-skim spiced cheese and skim milk cheese for manufacturing, into a homogeneous plastic mass. One or more of the optional ingredients designated in paragraph (c) of this section may be used.
</P>
<P>(2) All cheeses used in a cold-pack cheese are made from pasteurized milk or are held for not less than 60 days at a temperature of not less than 35 °F before being comminuted.
</P>
<P>(3)(i) The moisture content of a cold-pack cheese made from a single variety of cheese is not more than the maximum moisture content prescribed by the definition and standard of identity, if any there be, for the variety of cheese used. If there is no applicable definition and standard of identity, or if such standard contains no provision as to maximum moisture content, no water is used in the preparation of the cold-pack cheese.
</P>
<P>(ii) The fat content of the solids of a cold-pack cheese made from a single variety of cheese is not less than the minimum prescribed by the definition and standard of identity, if any there be, for the variety of cheese used, but in no case is less than 47 percent, except that the fat content of the solids of cold-pack swiss cheese is not less than 43 percent, and the fat content of the solids of cold-pack gruyere cheese is not less than 45 percent.
</P>
<P>(4)(i) The moisture content of a cold-pack cheese made from two or more varieties of cheese is not more than the arithmetical average of the maximum moisture contents prescribed by the definitions and standards of identity, if any there be, for the varieties of cheese used, but in no case is the moisture content more than 42 percent, except that the moisture content of a cold-pack cheese made from two or more of the varieties cheddar cheese, washed curd cheese, colby cheese, and granular cheese is not more than 39 percent.
</P>
<P>(ii) The fat content of the solids of a cold-pack cheese made from two or more varieties of cheese is not less than the arithmetical average of the minimum percent of fat prescribed by the definitions and standards of identity, if any there be, for the varieties of cheese used, but in no case is less than 47 percent, except that the fat content of the solids of a cold-pack cheese made from swiss cheese and gruyere cheese is not less than 45 percent.
</P>
<P>(5) Moisture and fat are determined by the methods prescribed in § 133.5(a), (b), and (d).
</P>
<P>(6) The weight of each variety of cheese in a cold-pack cheese made from two varieties of cheese is not less than 25 percent of the total weight of both, except that the weight of blue cheese, nuworld cheese, roquefort cheese, or gorgonzola cheese is not less than 10 percent of the total weight of both, and the weight of limburger cheese is not less than 5 percent of the total weight of both. The weight of each variety of cheese in a cold-pack cheese made from three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, or gorgonzola cheese is not less than 5 percent of the total weight of all, and the weight of limburger cheese is not less than 3 percent of the total weight of all. These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese, and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (d)(2) of this section. Such mixtures are considered as one variety of cheese for the purpose of this paragraph (a)(6).
</P>
<P>(b) Cold-pack cheese may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke.
</P>
<P>(c) The optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such quantity that the pH of the finished cold-pack cheese is not below 4.5. For the purposes of this section vinegar is considered to be acetic acid.
</P>
<P>(2) Water.
</P>
<P>(3) Salt.
</P>
<P>(4) Harmless artificial coloring.
</P>
<P>(5) Spices or flavorings, other than any which singly or in combination with other ingredients simulate the flavor of a cheese of any age or variety.
</P>
<P>(6) Cold-pack cheese in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.3 percent by weight, calculated as sorbic acid or consisting of not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate.
</P>
<P>(d)(1) The name of a cold-pack cheese for which a definition and standard of identity is prescribed by this section is “Cold-pack ______ cheese”, “______ cold-pack cheese” or “______ club cheese”, the blanks being filled in with the name or names of the varieties of cheese used, in order of predominance by weight.
</P>
<P>(2) If the cold-pack cheese is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated “Cold-pack American cheese”; or when cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient any of such cheeses or such mixture may be designated as “American cheese”.
</P>
<P>(3) The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (f) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</P>
<P>(e) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product.
</P>
<P>(f) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these, may be designated as “American cheese”.
</P>
<P>(1) Artificial coloring need not be declared.
</P>
<P>(2) If the cheese ingredient contains cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these, such cheese or such mixture may be designated as “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.124" NODE="21:2.0.1.1.25.2.1.15" TYPE="SECTION">
<HEAD>§ 133.124   Cold-pack cheese food.</HEAD>
<P>(a)(1) Cold-pack cheese food is the food prepared by comminuting and mixing, without the aid of heat, one or more of the optional cheese ingredients prescribed in paragraph (c) of this section with one or more of the optional dairy ingredients prescribed in paragraph (d) of this section, into a homogeneous plastic mass. One or more of the optional ingredients specified in paragraph (e) of this section may be used.
</P>
<P>(2) All cheeses used in a cold-pack cheese food are made from pasteurized milk, or are held for not less than 60 days at a temperature of not less than 35 °F before being comminuted.
</P>
<P>(3) The moisture content of a cold-pack cheese food is not more than 44 percent, and the fat content is not less than 23 percent.
</P>
<P>(4) Moisture and fat are determined by the methods prescribed in § 133.5 (a), (b), and (d), except that in determining moisture the loss in weight which occurs in drying for 5 hours, under the conditions prescribed in such method, is taken as the weight of moisture.
</P>
<P>(5) The weight of the cheese ingredient prescribed by paragraph (a)(1) of this section constitutes not less than 51 percent of the weight of the finished cold-pack cheese food.
</P>
<P>(6) The weight of each variety of cheese in the cold-pack cheese food made with two varieties of cheese is not less than 25 percent of the total weight of both, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 10 percent of the total weight of both. The weight of each variety of cheese in the cold-pack cheese food made with three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 5 percent of the total weight of all. These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese, and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (h)(5) of this section. Such mixtures are considered as one variety of cheese for the purposes of this paragraph (a)(6).
</P>
<P>(b) Cold-pack cheese food may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke.
</P>
<P>(c) The optional cheese ingredients referred to in paragraph (a) of this section are: One or more cheeses of the same or two or more varieties, except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, and skim-milk cheese for manufacturing are not used, and except that semisoft part-skim cheese, part-skim spiced cheese, and hard grating cheese may not be used, alone or in combination with each other, as the cheese ingredient.
</P>
<P>(d) The optional dairy ingredients referred to in paragraph (a) of this section are: Cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, skim milk cheese for manufacturing, and albumin from cheese whey. All optional dairy ingredients used in cold-pack cheese food are pasteurized or made from products that have been pasteurized.
</P>
<P>(e) The other optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such quantity that the pH of the finished cold-pack cheese food is not below 4.5.
</P>
<P>(2) Water.
</P>
<P>(3) Salt.
</P>
<P>(4) Harmless artificial coloring.
</P>
<P>(5) Spices or flavorings, other than any which singly or in combination with other ingredients simulate the flavor of cheese of any age or variety. 
</P>
<P>(6) A sweetening agent consisting of one or any mixture of two or more of the following: Sugar, dextrose, corn sugar, corn sirup, corn sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup, and hydrolyzed lactose, in a quantity necessary for seasoning.
</P>
<P>(7) Cold-pack cheese food in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.3 percent by weight, calculated as sorbic acid or consisting of not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate.
</P>
<P>(8) In the preparation of cold-pack cheese food, guar gum or xanthan gum, or both, may be used, but the total quantity of such ingredient or combination is not to exceed 0.3 percent of the weight of the finished food. When one or both such optional ingredients is used, dioctyl sodium sulfosuccinate complying with the requirements of § 172.810 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredient or ingredients.
</P>
<P>(f) The name of the food is “cold-pack cheese food”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of (other than in an ingredient statement any ingredient appears on the label as specified in paragraph (h) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</P>
<P>(g) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product.
</P>
<P>(h) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these, may be designated as “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.125" NODE="21:2.0.1.1.25.2.1.16" TYPE="SECTION">
<HEAD>§ 133.125   Cold-pack cheese food with fruits, vegetables, or meats.</HEAD>
<P>(a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is the food which conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients, prescribed for cold pack cheese food by § 133.124, except that:
</P>
<P>(1) Its milk fat content is not less than 22 percent.
</P>
<P>(2) It contains one or any mixture of two or more of the following: Any properly prepared fresh, cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(3) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) and (d) is not applicable.
</P>
<P>(b) The name of a cold-pack cheese food with fruits, vegetables or meats is “Cold-pack cheese food with ______”, the blank being filled in with the common or usual name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.127" NODE="21:2.0.1.1.25.2.1.17" TYPE="SECTION">
<HEAD>§ 133.127   Cook cheese, koch kaese.</HEAD>
<P>(a) <I>Description.</I> (1) Cook cheese, koch kaese, is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The maximum moisture content is 80 percent by weight, as determined by the method described in § 133.5. The dairy ingredients used may be pasteurized.
</P>
<P>(2) The phenol equivalent value of 0.25 gram of cook cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut, stirred, and heated with continued stirring, so as to separate the curd and whey. The whey is drained from the curd and the curd is cured for 2 or 3 days. It is then heated to a temperature of not less than 180 °F until the hot curd will drop from a ladle with a consistency like that of honey. The hot cheese is filled into packages and cooled. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Nonfat milk as defined in § 133.3.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(ii) Culture of white mold.
</P>
<P>(iii) Pasteurized cream.
</P>
<P>(iv) Caraway seed.
</P>
<P>(v) Salt.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “cook cheese” or, alternatively, “koch kaese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130, except that enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[54 FR 32053, Aug. 4, 1989, as amended at 55 FR 51409, Dec. 14, 1990; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.128" NODE="21:2.0.1.1.25.2.1.18" TYPE="SECTION">
<HEAD>§ 133.128   Cottage cheese.</HEAD>
<P>(a) Cottage cheese is the soft uncured cheese prepared by mixing cottage cheese dry curd with a creaming mixture as provided in paragraph (b) of this section. The milkfat content is not less than 4 percent by weight of the finished food, within limits of good manufacturing practice. The finished food contains not more than 80 percent of moisture, as determined by the method prescribed in § 133.129(a).
</P>
<P>(b) The creaming mixture is prepared from safe and suitable ingredients including, but not limited to, milk or substances derived from milk. Any ingredients used that are not derived from milk shall serve a useful function other than building the total solids content of the finished food, and shall be used in a quantity not greater than is reasonably required to accomplish their intended effect. The creaming mixture shall be pasteurized; however, heat labile ingredients, such as bacterial starters, may be added following pasteurization.
</P>
<P>(c) The name of the food consists of the following two phrases which shall appear together:
</P>
<P>(1) The words “cottage cheese” which shall appear in type of the same size and style.
</P>
<P>(2) The statement “not less than __ percent milkfat” or “__ percent milkfat minimum”, the blank being filled in with the whole number that is closest to, but does not exceed, the actual fat content of the product. This statement of fat content shall appear in letters not less than one-half of the height of the letters in the phrase specified in paragraph (c)(1) of this section, but in no case less than one-eighth of an inch in height.
</P>
<P>(d) When the optional process described in § 133.129(b)(1) (ii) or (iii) is used to make the cottage cheese dry curd used in cottage cheese, the label shall bear the statement “Directly set” or “Curd set by direct acidification”. Wherever the name of the food appears on the label so conspicuously as to be seen under customary conditions of purchase, the statement specified in this paragraph, showing the optional process used, shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter.
</P>
<P>(e) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that milk-clotting enzymes may be declared by the word “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.129" NODE="21:2.0.1.1.25.2.1.19" TYPE="SECTION">
<HEAD>§ 133.129   Dry curd cottage cheese.</HEAD>
<P>(a) Cottage cheese dry curd is the soft uncured cheese prepared by the procedure set forth in paragraph (b) of this section. The finished food contains less than 0.5 percent milkfat. It contains not more than 80 percent of moisture, as determined by the method prescribed in § 133.5(a).
</P>
<P>(b)(1) One or more of the dairy ingredients specified in paragraph (b)(2) of this section is pasteurized; calcium chloride may be added in a quantity of not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the mix; thereafter one of the following methods is employed:
</P>
<P>(i) Harmless lactic-acid-producing bacteria, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, are added and it is held until it becomes coagulated. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd may be washed with water and further drained; it may be pressed, chilled, worked, seasoned with salt; or
</P>
<P>(ii) Food grade phosphoric acid, lactic acid, citric acid, or hydrochloric acid, with or without rennet and/or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, is added in such amount as to reach a pH of between 4.5 and 4.7; coagulation to a firm curd is achieved while heating to a maximum of 120 °F without agitation during a continuous process. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd is washed with water, stirred, and further drained. It may be pressed, chilled, worked, seasoned with salt.
</P>
<P>(iii) Food grade acids as provided in paragraph (b)(1)(ii) of this section, D-Glucono-delta-lactone with or without rennet, and/or other safe and suitable milk clotting enzyme that produces equivalent curd formation, are added in such amounts as to reach a final pH value in the range of 4.5-4.8, and it is held until it becomes coagulated. The coagulated mass may be cut; it may be warmed; it may be stirred; it is then drained. The curd is then washed with water, and further drained. It may be pressed, chilled, worked, and seasoned with salt.
</P>
<P>(2) The dairy ingredients referred to in paragraph (b)(1) of this section are sweet skim milk, concentrated skim milk, and nonfat dry milk. If concentrated skim milk or nonfat dry milk is used, water may be added in a quantity not in excess of that removed when the skim milk was concentrated or dried.
</P>
<P>(3) For the purposes of this section the term “skim milk” means the milk of cows from which the milk fat has been separated, and “concentrated skim milk” means skim milk from which a portion of the water has been removed by evaporation.
</P>
<P>(c) The name of the food consists of the following two phrases which shall appear together:
</P>
<P>(1) The words “cottage cheese dry curd” or alternatively “dry curd cottage cheese” which shall all appear in type of the same size and style.
</P>
<P>(2) The words “less than 
<FR>1/2</FR>% milkfat” which shall all appear in letters not less than one-half of the height of the letters in the phrase specified in paragraph (c)(1) of this section, but in no case less than one-eighth of an inch in height.
</P>
<P>(d) When either of the optional processes described in paragraph (b)(1) (ii) or (iii) of this section is used to make cottage cheese dry curd, the label shall bear the statement “Directly set” or “Curd set by direct acidification”. Wherever the name of the food appears on the label so conspicuously as to be seen under customary conditions of purchase, the statement specified in this paragraph, showing the optional process used, shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter.
</P>
<P>(e) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that milk-clotting enzymes may be declared by the word “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 47 FR 11826, Mar. 19, 1982; 49 FR 10093, Mar. 19, 1984; 58 FR 2892, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.133" NODE="21:2.0.1.1.25.2.1.20" TYPE="SECTION">
<HEAD>§ 133.133   Cream cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Cream cheese is the soft, uncured cheese prepared by the procedure set forth in paragraph (a)(2) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 33 percent by weight of the finished food, and the maximum moisture content is 55 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used are pasteurized.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be homogenized and is subjected to the action of lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to coagulate the dairy ingredients. The coagulated mass may be warmed and stirred and it is drained. The moisture content may be adjusted with one or more of the optional ingredients specified in paragraph (b)(3)(ii) of this section. The curd may be pressed, chilled, and worked and it may be heated until it becomes fluid. It may then be homogenized or otherwise mixed. One or more of the optional dairy ingredients specified in paragraph (b)(1) and the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Salt.
</P>
<P>(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey.
</P>
<P>(iii) Stabilizers, in a total amount not to exceed 0.5 percent of the weight of the finished food, with or without the addition of dioctyl sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight of the stabilizer(s) used.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “cream cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial original may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2892, Jan. 6, 1993] 


</CITA>
</DIV8>


<DIV8 N="§ 133.134" NODE="21:2.0.1.1.25.2.1.21" TYPE="SECTION">
<HEAD>§ 133.134   Cream cheese with other foods.</HEAD>
<P>(a) <I>Description.</I> Cream cheese with other foods is the class of foods prepared by mixing, with or without the aid of heat, cream cheese with one or a mixture of two or more types of foods (except other cheeses) listed in paragraph (b)(1) of this section, in an amount sufficient to differentiate the mixture from cream cheese. One or more of the other optional ingredients in paragraph (b)(2) of this section may be used. The maximum moisture content of the mixture is 60 percent by weight. The minimum milkfat is 33 percent by weight of the cream cheese and in no case less than 27 percent of the finished food. The moisture and fat contents will be determined by the methods described in § 133.5, except that the method for determination of fat content is not applicable when the added food contains fat.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(1) <I>Foods.</I> Properly prepared fresh, cooked, canned, or dried fruits or vegetables; cooked or canned meats, relishes, pickles, or other suitable foods.
</P>
<P>(2) <I>Other optional ingredients.</I> (i) Stabilizers, in a total amount not to exceed 0.8 percent, with or without the addition of dioctyl sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight of the stabilizer(s) used.
</P>
<P>(ii) Coloring.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “cream cheese with ______” or, alternatively, “cream cheese and ______”, the blank being filled in with the name of the foods used in order of predominance by weight.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32053, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.136" NODE="21:2.0.1.1.25.2.1.22" TYPE="SECTION">
<HEAD>§ 133.136   Washed curd and soaked curd cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Washed curd, soaked curd cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 42 percent by weight, as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of washed curd cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed, treated with hydrogen peroxide/catalase, and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. The mass is cut into slabs, which are so piled and handled as to promote the drainage of whey and the development of acidity. The slabs are then cut into pieces, cooled in water, and soaked therein until the whey is partly extracted and water is absorbed. The curd is drained, salted, stirred, and pressed into forms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used: 
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Hydrogen peroxide, followed by a sufficient quantity of catalase preparation to eliminate the hydrogen peroxide. The weight of the hydrogen peroxide shall not exceed 0.05 percent of the weight of the dairy ingredients and the weight of the catalase shall not exceed 20 parts per million of the weight of dairy ingredients treated.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “washed curd cheese” or, alternatively, “soaked curd cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.137" NODE="21:2.0.1.1.25.2.1.23" TYPE="SECTION">
<HEAD>§ 133.137   Washed curd cheese for manufacturing.</HEAD>
<P>Washed curd cheese for manufacturing conforms to the definition and standard of identity prescribed for washed curd cheese by § 133.136, except that the dairy ingredients are not pasteurized and curing is not required.
</P>
<CITA TYPE="N">[54 FR 32054, Aug. 4, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 133.138" NODE="21:2.0.1.1.25.2.1.24" TYPE="SECTION">
<HEAD>§ 133.138   Edam cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Edam cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 40 percent by weight of the solids and the maximum moisture content is 45 percent by weight, as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of edam cheese is not more than 3 micrograms, as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. After coagulation the mass is cut into small cube-shaped pieces with sides approximately three-eighths-inch long. The mass is stirred and heated to about 90 °F. and so handled by further stirring, heating, dilution with water or salt brine, and salting as to promote and regulate the separation of curd and whey. When the desired curd is obtained, it is transferred to forms permitting drainage of whey. During drainage the curd is pressed and turned. After drainage the curd is removed from the forms and is salted and cured. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedures.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “edam cheese.”
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat,” as appropriate.
</P>
<CITA TYPE="N">[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 55 FR 6795, Feb. 27, 1990; 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.140" NODE="21:2.0.1.1.25.2.1.25" TYPE="SECTION">
<HEAD>§ 133.140   Gammelost cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Gammelost cheese is the food prepared from nonfat milk, as defined in § 133.3, by the procedure set forth in paragraph (a)(2) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The maximum moisture content is 52 percent by weight, as determined by the methods described in § 133.5.
</P>
<P>(2) The dairy ingredients are subjected to the action of a lactic acid-producing bacterial culture. The development of acidity is continued until the dairy ingredients coagulate to a semisolid mass. The mass is stirred and heated until a temperature of about 145 °F is reached, and is held at that temperature for at least 30 minutes. The whey is drained off and the curd removed and placed in forms and pressed. The shaped curd is placed in whey and heated for 3 or 4 hours, and may again be pressed. It is then stored under conditions suitable for curing.
</P>
<P>(b) <I>Nomenclature.</I> The name of the food is “gammelost cheese”.
</P>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.141" NODE="21:2.0.1.1.25.2.1.26" TYPE="SECTION">
<HEAD>§ 133.141   Gorgonzola cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Gorgonzola cheese is the food prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of bluish-green mold, <I>Penicillium roquefortii,</I> throughout the cheese. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 42 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Gorgonzola cheese is at least 90 days old.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed into forms permitting further drainage. While being placed in forms, spores of the mold <I>Penicillium roquefortii</I> are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd and it is held at a temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable microorganisms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, or corresponding products of goat origin, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Blue or green color in an amount to neutralize the natural yellow color of the curd.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Benzoyl peroxide, or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the dairy ingredients being bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If the dairy ingredients are bleached in this manner, vitamin A is added to the curd in such quantity as to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(vi) Vegetable fats or oil which may be hydrogenated, used as a coating for the rind.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “gorgonzola cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate; “milkfat from goat's milk and nonfat goat's milk”, etc.
</P>
<CITA TYPE="N">[54 FR 32054, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.142" NODE="21:2.0.1.1.25.2.1.27" TYPE="SECTION">
<HEAD>§ 133.142   Gouda cheese.</HEAD>
<P>Gouda cheese conforms to the definition and standard of identity and complies with the requirements for label declaration of ingredients prescribed for edam cheese by § 133.138, except that the minimum milkfat content is 46 percent by weight of the solids, as determined by the methods described in § 133.5 and the maximum moisture content is 45 percent by weight.
</P>
<CITA TYPE="N">[48 FR 2744, Jan. 21, 1983]


</CITA>
</DIV8>


<DIV8 N="§ 133.144" NODE="21:2.0.1.1.25.2.1.28" TYPE="SECTION">
<HEAD>§ 133.144   Granular and stirred curd cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Granular cheese, stirred curd cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 39 percent by weight as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of granular cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed, treated with hydrogen peroxide/catalase, and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. A part of the whey is drained off. The curd is then alternately stirred and drained to prevent matting and to remove whey from curd. The curd is then salted, stirred, drained, and pressed into forms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Hydrogen peroxide, followed by a sufficient quantity of catalase preparation to eliminate the hydrogen peroxide. The weight of the hydrogen peroxide shall not exceed 0.05 percent of the weight of the dairy ingredients and the weight of the catalase shall not exceed 20 parts per million of the weight of the dairy ingredients treated.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “granular cheese” or, alternatively, “stirred curd cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32055, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.145" NODE="21:2.0.1.1.25.2.1.29" TYPE="SECTION">
<HEAD>§ 133.145   Granular cheese for manufacturing.</HEAD>
<P>Granular cheese for manufacturing conforms to the definition and standard of identity prescribed for granular cheese by § 133.144, except that the dairy ingredients are not pasteurized and curing is not required.
</P>
<CITA TYPE="N">[54 FR 32056, Aug. 4, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 133.146" NODE="21:2.0.1.1.25.2.1.30" TYPE="SECTION">
<HEAD>§ 133.146   Grated cheeses.</HEAD>
<P>(a) <I>Description.</I> Grated cheeses is the class of foods prepared by grinding, grating, shredding, or otherwise comminuting cheese of one variety or a mixture of two or more varieties. The cheese varieties that may be used are those for which there are definitions and standards of identity, except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, and skim milk cheese for manufacturing may not be used. All cheese ingredients used are either made from pasteurized milk or held at a temperature of not less than 35 °F for at least 60 days. Moisture may be removed from the cheese ingredients in the manufacture of the finished food, but no moisture is added. One or more of the optional ingredients specified in paragraph (c) of this section may be used.
</P>
<P>(b) <I>Composition.</I> (1) Each cheese ingredient used is present at a minimum level of 2 percent of the weight of the finished food.
</P>
<P>(2) When one variety of cheese is used, the minimum milkfat content of the food is not more than 1 percent lower than the minimum prescribed by the standard of identity for that cheese.
</P>
<P>(3) When two or more varieties of cheese are used, the minimum milkfat content is not more than 1 percent below the arithmetical average of the minimum fat content percentages prescribed by the standards of identity for the varieties of cheese used, and in no case is the milkfat content less than 31 percent.
</P>
<P>(4) Milkfat and moisture contents are determined by the methods described in § 133.5.
</P>
<P>(c) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) Antimycotics.
</P>
<P>(2) Anticaking agents.
</P>
<P>(3) Spices.
</P>
<P>(4) Flavorings other than those which, singly or in combination with other ingredients, simulate the flavor of cheese of any age or variety.
</P>
<P>(d) <I>Nomenclature.</I> (1) The name of the food is “grated cheese” or “grated cheeses”, as appropriate. The name of the food shall be accompanied by a declaration of the specific variety of cheese(s) used in the food and by a declaration indicating the presence of any added spice or flavoring.
</P>
<P>(2) Any cheese varietal names used in the name of the food are those specified by applicable standards of identity, except that the designation “American cheese” may be used for cheddar, washed curd, colby, or granular cheese or for any mixture of these cheeses.
</P>
<P>(3) The following terms may be used in place of the name of the food to describe specific types of grated cheese:
</P>
<P>(i) If only one variety of cheese is used, the name of the food is “grated ______ cheese”, the name of the cheese filling the blank.
</P>
<P>(ii) If only parmesan and romano cheeses are used and each is present at a level of not less than 25 percent by weight of the finished food, the name of the food is “grated ______ and ______ cheese”, the blanks being filled with the names “parmesan” and “romano” in order of predominance by weight. The name “reggiano” may be used for “parmesan”.
</P>
<P>(iii) If a mixture of cheese varieties (not including parmesan or romano) is used and each variety is present at a level of not less than 25 percent of the weight of the finished food, the name of the food is “grated ______ cheese”, the blank being filled in with the names of the varieties in order of predominance by weight.
</P>
<P>(iv) If a mixture of cheese varieties in which one or more varieties (not including parmesan or romano) are each present at a level of not less than 25 percent by weight of the finished food, and one or more other varieties (which may include parmesan and romano cheese) are each present at a level of not less than 2 percent but in the aggregate not more than 10 percent of the weight of the finished food, the name of the food is “grated ______ cheese with other grated cheese” or “grated ______ cheese with other grated cheeses”, as appropriate, the blank being filled in with the name or names of those cheese varieties present at levels of not less than 25 percent by weight of the finished food in order of predominance, in letters not more than twice as high as the letters in the phrase “with other grated cheese(s)”.
</P>
<P>(4) The following terms may be used in place of “grated” to describe alternative forms of cheese:
</P>
<P>(i) “Shredded”, if the particles of cheese are in the form of cylinders, shreds, or strings.
</P>
<P>(ii) “Chipped” or “chopped”, if the particles of cheese are in the form of chips.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from goat's milk and nonfat goat's milk”, “milkfat from sheep's milk and nonfat sheep's milk”, etc., as appropriate.
</P>
<CITA TYPE="N">[54 FR 32056, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.147" NODE="21:2.0.1.1.25.2.1.31" TYPE="SECTION">
<HEAD>§ 133.147   Grated American cheese food.</HEAD>
<P>(a)(1) Grated American cheese food is the food prepared by mixing, with or without the aid of heat, one or more of the optional cheese ingredients prescribed in paragraph (b) of this section with one or more of the optional ingredients prescribed in paragraph (c) of this section, into a uniformly blended, partially dehydrated, powdered, or granular mixture. 
</P>
<P>(2) Grated American cheese food contains not less than 23 percent of milkfat, as determined by the method prescribed in § 133.5(b).
</P>
<P>(b) The optional cheese ingredients referred to in paragraph (a) of this section are cheddar cheese, washed curd cheese, colby cheese, and granular cheese.
</P>
<P>(c) The other optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) Nonfat dry milk.
</P>
<P>(2) Dried whey.
</P>
<P>(3) An emulsifying agent consisting of one or any mixture of two or more of the emulsifying ingredients named in § 133.173(e)(1), in such quantity that the weight of the solids thereof is not more than 3 percent of the weight of the grated American cheese food.
</P>
<P>(4) An acidifying agent consisting of one or more of the acid-reacting ingredients named in § 133.173(e)(2).
</P>
<P>(5) Salt.
</P>
<P>(6) Artificial coloring.
</P>
<P>(d) The name of the food is “Grated American cheese food”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (e) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</P>
<P>(e) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.148" NODE="21:2.0.1.1.25.2.1.32" TYPE="SECTION">
<HEAD>§ 133.148   Hard grating cheeses.</HEAD>
<P>(a) The cheeses for which definitions and standards of identity are prescribed by this section are hard grating cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. They are made from milk and the other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section. They contain not more than 34 percent of moisture, and their solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). Hard grating cheeses are cured for not less than 6 months.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria or other harmless flavor-producing bacteria, present in such milk or added thereto. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. Harmless artificial coloring may be added. The mass is cut into small particles, stirred, and heated. The curd is separated from the whey, drained, shaped into forms, pressed, salted, and cured. The rind may be colored or rubbed with vegetable oil or both. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of hard grating cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) For the purposes of this section, the word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any such concentrated or dried products used.
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(e) The name of each hard grating cheese for which a definition and standard of identity is prescribed by this section is “Hard grating cheese”, preceded or followed by:
</P>
<P>(1) The specific common or usual name of such hard grating cheese, if any such name has become generally recognized therefor; or
</P>
<P>(2) If no such specific common or usual name has become generally recognized therefor, an arbitrary or fanciful name that is not false or misleading in any particular.
</P>
<P>(3) When milk other than cow's milk is used, in whole or in part, the statement “made from ______”, the blank being filled in with the name or names of the milk used, in order of predominance by weight.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) When milk other than cow's milk is used, in whole or in part, the common or usual name of each such milk ingredient shall be declared in order of predominance by weight; and
</P>
<P>(2) Enzymes of the animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983; 49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.149" NODE="21:2.0.1.1.25.2.1.33" TYPE="SECTION">
<HEAD>§ 133.149   Gruyere cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Gruyere cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It contains small holes or eyes. It has a mild flavor, due in part to the growth of surface-curing agents. The minimum milkfat content is 45 percent by weight of the solids and the maximum moisture content is 39 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. The cheese is at least 90 days old.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of gruyere cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of lactic acid-producing and propionic acid-producing bacterial cultures. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into particles similar in size to wheat kernels. For about 30 minutes the particles are alternately stirred and allowed to settle. The temperature is raised to about 126 °F. Stirring is continued until the curd becomes firm. The curd is transferred to hoops or forms, and pressed until the desired shape and firmness are obtained. The cheese is surface-salted while held at a temperature of 48° to 54 °F for a few days. It is soaked for 1 day in a saturated salt solution. It is then held for 3 weeks in a salting cellar and wiped every 2 days with brine cloth to insure growth of biological curing agents on the rind. It is then removed to a heating room and held at progressively higher temperatures, finally reaching 65 °F with a relative humidity of 85 to 90 percent, for several weeks, during which time small holes, or so-called eyes, form. The cheese is then stored at a lower temperature for further curing. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(ii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iii) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “gruyere cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.150" NODE="21:2.0.1.1.25.2.1.34" TYPE="SECTION">
<HEAD>§ 133.150   Hard cheeses.</HEAD>
<P>(a) The cheeses for which definitions and standards of identity are prescribed by this section are hard cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. They are made from milk and the other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section. They contain not more than 39 percent of moisture, and their solids contain not less than 50 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). If the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 °F for not less than 60 days.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, with or without other harmless flavor-producing bacteria, present in such milk or added thereto. Harmless artificial coloring may be added. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. The mass is cut into small particles, stirred, and heated. The curd is separated from the whey, drained, and shaped into forms, and may be pressed. The curd is salted at some stage of the manufacturing process. The shaped curd may be cured. The rind may be coated with paraffin or rubbed with vegetable oil. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of hard cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used. Harmless flavor-producing microorganisms may be added, and curing may be conducted under suitable conditions for the development of biological curing agents.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) The word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom, or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any concentrated or dried products used.
</P>
<P>(2) Milk shall be deemed to have been pasteurized if it has been held at a temperature of not less than 143 °F for a period of not less than 30 minutes, or for a time and at a temperature equivalent thereto in phosphatase destruction. A hard cheese shall be deemed not to have been made from pasteurized milk if 0.25 gram shows a phenol equivalent of more than 3 micrograms when tested by the method prescribed in § 133.5(c).
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(e) The name of each hard cheese for which a definition and standard of identity is prescribed by this section is “Hard cheese”, preceded or followed by:
</P>
<P>(1) The specific common or unusual name of such hard cheese, if any such name has become generally recognized therefor; or
</P>
<P>(2) If no such specific common or usual name has become generally recognized, therefor, an arbitrary or fanciful name that is not false or misleading in any particular.
</P>
<P>(3) When milk other than cow's milk is used, in whole or in part, the statement “made from ______”, the blank being filled in with the name or names of the milk used, in order of predominance by weight.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) When milk other than cow's milk is used, in whole or in part, the common or usual name of each such milk ingredient shall be declared in order of predominance by weight; and
</P>
<P>(2) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49013, Oct. 24, 1983; 49 FR 10094, Mar. 19, 1984; 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.152" NODE="21:2.0.1.1.25.2.1.35" TYPE="SECTION">
<HEAD>§ 133.152   Limburger cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Limburger cheese is the food prepared by one of the procedures set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 50 percent by weight, as determined by the methods described in § 133.5. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of limburger cheese is not more than 4 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One of the following procedures may be followed for producing limburger cheese:
</P>
<P>(i) One or more of the dairy ingredients, unpasteurized, specified in paragraph (b)(1) of this section is warmed to about 92 °F and subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into cubes with sides approximately one-half inch long. After a few minutes the mass is stirred and heated, gradually raising the temperature to 96° to 98 °F. The curd is then allowed to settle, most of the whey is drained off, and the remaining curd and whey dipped into molds. During drainage the curd may be pressed. It is turned at regular intervals. After drainage the curd is cut into pieces of desired size and dry-salted at intervals for 24 to 48 hours. The cheese is then cured with frequent applications of a weak brine solution to the surface, until the proper growth of surface-curing organisms is obtained. It is then wrapped and held in storage for development of as much additional flavor as is desired. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(ii) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is pasteurized, brought to a temperature of 89° to 90 °F. after pasteurization, and is subjected to the action of a lactic acid-producing bacterial culture. The procedure is then the same as in paragraph (a)(3)(i) of this section, except that heating is to 94 °F. After most of the whey is drained off, salt brine at a temperature of 66° to 70 °F is added, so that the pH of the curd is about 4.8. The mixed curd, whey, and brine is dipped into molds, and the remaining procedure specified in paragraph (a)(3)(i) of this section is followed.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “limburger cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2744, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.153" NODE="21:2.0.1.1.25.2.1.36" TYPE="SECTION">
<HEAD>§ 133.153   Monterey cheese and monterey jack cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Monterey cheese, monterey jack cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids, and the maximum moisture content is 44 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used are pasteurized.
</P>
<P>(2) The phenol equivalent of 0.25 gram of monterey cheese is not more than 3 micrograms, as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. Part of the whey is drained off, and water or salt brine may be added. The curd is drained and placed in a muslin or sheeting cloth, formed into a ball, and pressed; or the curd is placed in a cheese hoop and pressed. Later, the cloth bandage is removed, and the cheese may be covered with a suitable coating. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(ii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iii) Salt.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Vegetable oil, with or without rice flour sprinkled on the surface, used as a coating for the rind.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “monterey cheese” or alternatively, “monterey jack cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”, and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32056, Aug. 4, 1989, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.154" NODE="21:2.0.1.1.25.2.1.37" TYPE="SECTION">
<HEAD>§ 133.154   High-moisture jack cheese.</HEAD>
<P>High-moisture jack cheese conforms to the definition and standard of identity and is subject to the requirement for label statement of ingredients prescribed for monterey cheese by § 133.153, except that its moisture content is more than 44 percent but less than 50 percent.
</P>
<CITA TYPE="N">[58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.155" NODE="21:2.0.1.1.25.2.1.38" TYPE="SECTION">
<HEAD>§ 133.155   Mozzarella cheese and scamorza cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Mozzarella cheese, scamorza cheese is the food prepared from dairy ingredients and other ingredients specified in this section by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. It may be molded into various shapes. The minimum milkfat content is 45 percent by weight of the solids, and the moisture content is more than 52 percent but not more than 60 percent by weight as determined by the methods described in § 133.5. The dairy ingredients are pasteurized.
</P>
<P>(2) The phenol equivalent value of 0.25 gram of mozzarella cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is warmed to approximately 88 °F (31.1 °C) and subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut, and it may be stirred to facilitate separation of whey from the curd. The whey is drained, and the curd may be washed with cold water and the water drained off. The curd may be collected in bundles for further drainage and for ripening. The curd may be iced, it may be held under refrigeration, and it may be permitted to warm to room temperature and ripen further. The curd may be cut. It is immersed in hot water or heated with steam and is kneaded and stretched until smooth and free of lumps. It is then cut and molded. The molded curd is firmed by immersion in cold water and drained. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Cow's milk, nonfat milk, or cream, as defined in § 133.3, or the corresponding products of water buffalo origin, except that cow's milk products are not combined with water buffalo products.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Vinegar.
</P>
<P>(ii) Coloring to mask any natural yellow color in the curd.
</P>
<P>(iii) Salt.
</P>
<P>(iv) Antimycotics, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “mozzarella cheese” or, alternatively, “scamorza cheese”. When the food is made with water buffalo milk, the name of the food is accompanied by the phrase “made with water buffalo milk”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from water buffalo milk and nonfat buffalo milk” or “nonfat water buffalo milk and milkfat from water buffalo milk,” as appropriate.
</P>
<CITA TYPE="N">[53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.156" NODE="21:2.0.1.1.25.2.1.39" TYPE="SECTION">
<HEAD>§ 133.156   Low-moisture mozzarella and scamorza cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Low-moisture mozzarella cheese, low-moisture scamorza cheese is the food prepared from dairy ingredients and other ingredients specified in this section by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. It may be molded into various shapes. The minimum milkfat content is 45 percent by weight of the solids and the moisture content is more than 45 percent but not more than 52 percent by weight as determined by the methods described in § 133.5. The dairy ingredients are pasteurized.
</P>
<P>(2) The phenol equivalent value of 0.25 gram of low-moisture mozzarella cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this action is added to set the dairy ingredients to a semisolid mass. The mass is cut, stirred, and allowed to stand. It may be reheated and again stirred. The whey is drained and the curd may be cut and piled to promote further separation of whey. It may be washed with cold water and the water drained off. The curd may be collected in bundles for further drainage and for ripening. The curd may be iced, it may be held under refrigeration, and it may be permitted to warm to room temperature and ripen further. The curd may be cut. It is immersed in hot water or heated with steam and is kneaded and stretched until smooth and free of lumps. It is then cut and molded. In molding, the curd is kept sufficiently warm to cause proper sealing of the surface. The molded curd is firmed by immersion in cold water and drained. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Cow's milk, nonfat milk, or cream, as defined in § 133.3, or the corresponding products of water buffalo origin, except that cow's milk products are not combined with water buffalo products.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Vinegar.
</P>
<P>(ii) Coloring to mask any natural yellow color in the curd.
</P>
<P>(iii) Salt.
</P>
<P>(iv) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(v) Antimycotics, the cumulative levels of which shall not exceed current good manufacturing practices, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.
</P>
<P>(c) <I>Nomenclature.</I> The names of the food is “low-moisture mozzarella cheese” or, alternatively, “low-moisture scamorza cheese”. When the food is made with water buffalo milk, the name of the food is accompanied by the phrase “made with water buffalo milk”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from water buffalo milk and nonfat water buffalo milk” or “nonfat water buffalo) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, “milkfat from water buffalo milk and nonfat water buffalo milk” or “nonfat water buffalo milk and milkfat from water buffalo milk”, as appropriate.
</P>
<CITA TYPE="N">[53 FR 3743, Feb. 9, 1988, as amended at 58 FR 2893, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.157" NODE="21:2.0.1.1.25.2.1.40" TYPE="SECTION">
<HEAD>§ 133.157   Part-skim mozzarella and scamorza cheese.</HEAD>
<P>Part-skim mozzarella cheese, part-skim scamorza cheese conforms to the definition and standard of identity as prescribed for mozzarella cheese by § 133.155, except that its milk fat content, calculated on the solids basis, is less than 45 percent but not less than 30 percent.


</P>
</DIV8>


<DIV8 N="§ 133.158" NODE="21:2.0.1.1.25.2.1.41" TYPE="SECTION">
<HEAD>§ 133.158   Low-moisture part-skim mozzarella and scamorza cheese.</HEAD>
<P>Low-moisture part-skim mozzarella cheese and low-moisture part-skim scamorza cheese conform to the definition and standard of identity and comply with the requirements for label declaration of ingredients prescribed for low-moisture mozzarella cheese and low-moisture scamorza cheese by § 133.156, except that their milkfat content, calculated on the solids basis, is less than 45 percent but not less than 30 percent.
</P>
<CITA TYPE="N">[58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.160" NODE="21:2.0.1.1.25.2.1.42" TYPE="SECTION">
<HEAD>§ 133.160   Muenster and munster cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Muenster cheese, munster cheese, is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 46 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used are pasteurized.
</P>
<P>(2) The phenol equivalent of 0.25 gram of muenster cheese is not more than 3 micrograms, as determined by the methods described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a harmless lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. After coagulation the mass is divided into small portions, stirred, and heated, with or without dilution with water or salt brine, so as to promote and regulate the separation of whey and curd. The curd is transferred to forms permitting drainage of the whey. During drainage the curd may be pressed and turned. After drainage the curd is removed from the forms and is salted. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Vegetable oil, used as a coating for the rind.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “muenster cheese” or, alternatively, “munster cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32057, Aug. 4, 1989; 54 FR 35756, Aug. 29, 1989, as amended at 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.161" NODE="21:2.0.1.1.25.2.1.43" TYPE="SECTION">
<HEAD>§ 133.161   Muenster and munster cheese for manufacturing.</HEAD>
<P>Muenster cheese for manufacturing conforms to the definition and standard of identity for muenster cheese prescribed by § 133.160, except that the dairy ingredients are not pasteurized.
</P>
<CITA TYPE="N">[54 FR 32057, Aug. 4, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 133.162" NODE="21:2.0.1.1.25.2.1.44" TYPE="SECTION">
<HEAD>§ 133.162   Neufchatel cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Neufchatel cheese is the soft uncured cheese prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The milkfat content is not less than 20 percent but less than 33 percent by weight of the finished food and the maximum moisture content is 65 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used are pasteurized.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is subjected to the action of a harmless lactic acid-producing bacterial culture, with or without one or more of the clotting enzymes specified in paragraph (b)(2) of this section. The mixture is held until the dairy ingredients coagulate. The coagulated mass may be warmed and stirred and it is drained. The moisture content may be adjusted with one of the optional ingredients in paragraph (b)(3)(ii) of this section. The curd may be pressed, chilled, worked, and heated until it becomes fluid. It may then be homogenized or otherwise mixed. One or more of the dairy ingredients specified in paragraph (b)(1) of this section or the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Salt.
</P>
<P>(ii) Cheese whey, concentrated cheese whey, dried cheese whey, or reconstituted cheese whey prepared by addition of water to concentrated cheese whey or dried cheese whey.
</P>
<P>(iii) Stabilizers, in a total amount not to exceed 0.5 percent of the weight of the finished food, with or without the addition of dioctyl sodium sulfosuccinate in a maximum amount of 0.5 percent of the weight of the stabilizer(s) used.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “neufchatel cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32057, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.164" NODE="21:2.0.1.1.25.2.1.45" TYPE="SECTION">
<HEAD>§ 133.164   Nuworld cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Nuworld cheese is the food prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of creamy-white mold, a white mutant of <I>Penicillium roquefortii,</I> throughout the cheese. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 46 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Nuworld cheese is at least 60 days old.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed into forms permitting further drainage. While being placed in forms, spores of a white mutant of the mold <I>Penicillium roquefortii</I> are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd and it is held at a temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable microorganisms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Blue or green color in an amount to neutralize the natural yellow color of the curd.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “nuworld cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.165" NODE="21:2.0.1.1.25.2.1.46" TYPE="SECTION">
<HEAD>§ 133.165   Parmesan and reggiano cheese.</HEAD>
<P>(a) Parmesan cheese, reggiano cheese, is the food prepared from milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It is characterized by a granular texture and a hard and brittle rind. It grates readily. It contains not more than 32 percent of moisture, and its solids contain not less than 32 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). It is cured for not less than 10 months.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto. Sufficient rennet, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, or both, with or without purified calcium chloride in a quantity not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the milk, is added to set the milk to a semisolid mass. Harmless artificial coloring may be added. The mass is cut into pieces no larger than wheat kernels, heated, and stirred until the temperature reaches between 115 °F and 125 °F. The curd is allowed to settle and is then removed from the kettle or vat, drained for a short time, placed in hoops, and pressed. The pressed curd is removed and salted in brine, or dry-salted. The cheese is cured in a cool, ventilated room. The rind of the cheese may be coated or colored. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of parmesan cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c)(1) For the purposes of this section, the word “milk” means cow's milk, which may be adjusted by separating part of the fat therefrom or by adding thereto one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk, water in a quantity sufficient to reconstitute any concentrated skim milk or nonfat dry milk used.
</P>
<P>(2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, sufficient vitamin A is added to the curd to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice may be added to the surface of the cheese.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49014, Oct. 24, 1983; 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.167" NODE="21:2.0.1.1.25.2.1.47" TYPE="SECTION">
<HEAD>§ 133.167   Pasteurized blended cheese.</HEAD>
<P>Pasteurized blended cheese conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized process cheese by § 133.169, except that:
</P>
<P>(a) In mixtures of two or more cheeses, cream cheese or neufchatel cheese may be used.
</P>
<P>(b) None of the ingredients prescribed or permitted for pasteurized process cheese by § 133.169 (c) and (d)(1) is used.
</P>
<P>(c) In case of mixtures of two or more cheeses containing cream cheese or neufchatel cheese, the moisture content is not more than the arithmetical average of the maximum moisture contents prescribed by the definitions and standards of identity for the varieties of cheeses blended, for which such limits have been prescribed.
</P>
<P>(d) The word “process” is replaced by the word “blended” in the name prescribed by § 133.169(e).
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.168" NODE="21:2.0.1.1.25.2.1.48" TYPE="SECTION">
<HEAD>§ 133.168   Pasteurized blended cheese with fruits, vegetables, or meats.</HEAD>
<P>(a) Pasteurized blended cheese with fruits, vegetables, or meats, or mixtures of these is the food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized blended cheese by § 133.167, except that:
</P>
<P>(1) Its moisture content may be 1 percent more, and the milk fat content of its solids may be 1 percent less, than the limits prescribed by § 133.167 for moisture and milk fat in the corresponding pasteurized blended cheese.
</P>
<P>(2) It contains one or any mixture of two or more of the following: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(3) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) is not applicable.
</P>
<P>(b) The name of a pasteurized blended cheese with fruits, vegetables, or meats is the name prescribed by § 133.167 for the applicable pasteurized blended cheese, followed by the term “with ______”, the blank being filled in with the common or usual name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1977; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.169" NODE="21:2.0.1.1.25.2.1.49" TYPE="SECTION">
<HEAD>§ 133.169   Pasteurized process cheese.</HEAD>
<P>(a)(1) Pasteurized process cheese is the food prepared by comminuting and mixing, with the aid of heat, one or more cheeses of the same or two or more varieties, except cream cheese, neufchatel cheese, cottage cheese, lowfat cottage cheese, cottage cheese dry curd, cook cheese, hard grating cheese, semisoft part-skim cheese, part-skim spiced cheese, and skim milk cheese for manufacturing with an emulsifying agent prescribed by paragraph (c) of this section into a homogeneous plastic mass. One or more of the optional ingredients designated in paragraph (d) of this section may be used.
</P>
<P>(2) During its preparation, pasteurized process cheese is heated for not less than 30 seconds at a temperature of not less than 150 °F. When tested for phosphatase by the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process cheese is not more than 3 micrograms.
</P>
<P>(3)(i) The moisture content of a pasteurized process cheese made from a single variety of cheese is not more than 1 percent greater than the maximum moisture content prescribed by the definition and standard of identity, if any there be, for the variety of cheese used; but in no case is more than 43 percent, except that the moisture content of pasteurized process washed curd cheese or pasteurized process colby cheese is not more than 40 percent; the moisture content of pasteurized process swiss cheese or pasteurized process gruyere cheese is not more than 44 percent; and the moisture content of pasteurized process limburger cheese is not more than 51 percent.
</P>
<P>(ii) The fat content of the solids of a pasteurized process cheese made from a single variety of cheese is not less than the minimum prescribed by the definition and standard of identity, if any there be, for the variety of cheese used, but in no case is less than 47 percent; except that the fat content of the solids of pasteurized process swiss cheese is not less than 43 percent, and the fat content of the solids of pasteurized process gruyere cheese is not less than 45 percent.
</P>
<P>(4)(i) The moisture content of a pasteurized process cheese made from two or more varieties of cheese is not more than 1 percent greater than the arithmetical average of the maximum moisture contents prescribed by the definitions and standards of identity, if any there be, for the varieties of cheese used; but in no case is the moisture content more than 43 percent, except that the moisture content of a pasteurized process cheese made from two or more of the varieties cheddar cheese, washed curd cheese, colby cheese, and granular cheese is not more than 40 percent, and the moisture content of a mixture of swiss cheese and gruyere cheese is not more than 44 percent.
</P>
<P>(ii) The fat content of the solids of a pasteurized process cheese made from two or more varieties of cheese is not less than the arithmetical average of the minimum fat contents prescribed by the definitions and standards of identity, if any there be, for the varieties of cheese used, but in no case is less than 47 percent, except that the fat content of the solids of a pasteurized process gruyere cheese made from a mixture of swiss cheese and gruyere cheese is not less than 45 percent.
</P>
<P>(5) Moisture and fat are determined by the methods prescribed in § 133.5(a), (b), and (d).
</P>
<P>(6) The weight of each variety of cheese in a pasteurized process cheese made from two varieties of cheese is not less than 25 percent of the total weight of both, except that the weight of blue cheese, nuworld cheese, roquefort cheese, or gorgonzola cheese is not less than 10 percent of the total weight of both, and the weight of limburger cheese is not less than 5 percent of the total weight of both. The weight of each variety of cheese in a pasteurized process cheese made from three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, or gorgonzola cheese is not less than 5 percent of the total weight of all, and the weight of limburger cheese is not less than 3 percent of the total weight of all. These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (e)(2)(ii) of this section. Such mixtures are considered as one variety of cheese for the purposes of this paragraph (a)(6).
</P>
<P>(7) For the purposes of this section, cheddar cheese for manufacturing, washed curd cheese for manufacturing, colby cheese for manufacturing, granular cheese for manufacturing, brick cheese for manufacturing, muenster cheese for manufacturing, and swiss cheese for manufacturing are considered as cheddar cheese, washed curd cheese, colby cheese, granular cheese, brick cheese, muenster cheese, and swiss cheese, respectively.
</P>
<P>(b) Pasteurized process cheese may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke.
</P>
<P>(c) The emulsifying agent referred to in paragraph (a) of this section is one or any mixture of two or more of the following: Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate, in such quantity that the weight of the solids of such emulsifying agent is not more than 3 percent of the weight of the pasteurized process cheese.
</P>
<P>(d) The optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese is not below 5.3.
</P>
<P>(2) Cream, anhydrous milkfat, dehydrated cream, or any combination of two or more of these, in such quantity that the weight of the fat derived therefrom is less than 5 percent of the weight of the pasteurized process cheese.
</P>
<P>(3) Water.
</P>
<P>(4) Salt.
</P>
<P>(5) Harmless artificial coloring.
</P>
<P>(6) Spices or flavorings, other than any which singly or in combination with other ingredients simulate the flavor of a cheese of any age or variety.
</P>
<P>(7) Pasteurized process cheese in the form of slices or cuts in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of not more than 0.2 percent by weight of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, or consisting of not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate.
</P>
<P>(8) Pasteurized process cheese in the form of slices or cuts in consumer-sized packages may contain lecithin as an optional anti-sticking agent in an amount not to exceed 0.03 percent by weight of the finished product.
</P>
<P>(9) Safe and suitable enzyme modified cheese.
</P>
<P>(e) The name of a pasteurized process cheese for which a definition and standard of identity is prescribed by this section is as follows:
</P>
<P>(1) In case it is made from a single variety of cheese, its name is “Pasteurized process ______ cheese”, the blank being filled in with the name of the variety of cheese used.
</P>
<P>(2) In case it is made from two or more varieties of cheese, its name is “Pasteurized process ______ and ______ cheese”, or “Pasteurized process ______ blended with ______ cheese”, or “Pasteurized process blend of ______ and ______ cheese”, the blanks being filled in with the names of the varieties of cheeses used, in order of predominance by weight; except that:
</P>
<P>(i) In case it is made from gruyere cheese and swiss cheese, and the weight of gruyere cheese is not less than 25 percent of the weight of both, it may be designated “Pasteurized process gruyere cheese”; and
</P>
<P>(ii) In case it is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated “Pasteurized process American cheese”; or when cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient, any of such cheeses or such mixture may be designated as “American cheese”.
</P>
<FP>The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (g) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</FP>
<P>(f) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product.
</P>
<P>(g) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.170" NODE="21:2.0.1.1.25.2.1.50" TYPE="SECTION">
<HEAD>§ 133.170   Pasteurized process cheese with fruits, vegetables, or meats.</HEAD>
<P>(a) Unless a definition and standard of identity specifically applicable is established by another section of this part, a pasteurized process cheese with fruits, vegetables, or meats, or mixtures of these is a food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized process cheese by § 133.169, except that:
</P>
<P>(1) Its moisture content may be 1 percent more, and the milk fat content of its solids may be 1 percent less than the limits prescribed by § 133.169 for moisture and fat in the corresponding pasteurized process cheese.
</P>
<P>(2) It contains one or any mixture of two or more of the following: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(3) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) is not applicable.
</P>
<P>(b) The name of a pasteurized process cheese with fruits, vegetables, or meats is the name prescribed by § 133.169 for the applicable pasteurized process cheese, followed by the term “with ______”, the blank being filled in with the common or usual name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.171" NODE="21:2.0.1.1.25.2.1.51" TYPE="SECTION">
<HEAD>§ 133.171   Pasteurized process pimento cheese.</HEAD>
<P>Pasteurized process pimento cheese is the food which conforms to the definition and standard of identity for pasteurized process cheese with fruits, vegetables, or meats, and is subject to the requirement for label statement of ingredients, except that:
</P>
<P>(a) Its moisture content is not more than 41 percent, and the fat content of its solids is not less than 49 percent.
</P>
<P>(b) The cheese ingredient is cheddar cheese, washed curd cheese, colby cheese, granular cheese or any mixture of two or more of these in any proportion.
</P>
<P>(c) For the purposes of this section, cheddar cheese for manufacturing, washed curd cheese for manufacturing, colby cheese for manufacturing, and granular cheese for manufacturing shall be considered as cheddar cheese, washed curd cheese, colby cheese, and granular cheese, respectively.
</P>
<P>(d) The only fruit, vegetable, or meat ingredient is pimentos in such quantity that the weight of the solids thereof is not less than 0.2 percent of the weight of the finished pasteurized process pimento cheese.
</P>
<P>(e) The optional ingredients designated in § 133.169(b) and (d)(6) are not used.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.173" NODE="21:2.0.1.1.25.2.1.52" TYPE="SECTION">
<HEAD>§ 133.173   Pasteurized process cheese food.</HEAD>
<P>(a)(1) A pasteurized process cheese food is the food prepared by comminuting and mixing, with the aid of heat, one or more of the optional cheese ingredients prescribed in paragraph (c) of this section, with one or more of the optional dairy ingredients prescribed in paragraph (d) of this section, into a homogeneous plastic mass. One or more of the optional ingredients specified in paragraph (e) of this section may be used.
</P>
<P>(2) During its preparation, a pasteurized process cheese food is heated for not less than 30 seconds, at a temperature of not less than 150 °F. When tested for phosphatase by the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process cheese food is not more than 3 micrograms.
</P>
<P>(3) The moisture content of a pasteurized process cheese food is not more than 44 percent, and the fat content is not less than 23 percent.
</P>
<P>(4) Moisture and fat are determined by the methods prescribed in § 133.5(a) and (b), except that in determining moisture the loss in weight which occurs in drying for 5 hours, under the conditions prescribed in such method, is taken as the weight of the moisture.
</P>
<P>(5) The weight of the cheese ingredient prescribed by paragraph (a)(1) of this section constitutes not less than 51 percent of the weight of the finished pasteurized process cheese food.
</P>
<P>(6) The weight of each variety of cheese in a pasteurized process cheese food made with two varieties of cheese is not less than 25 percent of the total weight of both, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 10 percent of the total weight of both. The weight of each variety of cheese in a pasteurized process cheese food made with three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 5 percent of the total weight of all. These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese, and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (h)(5) of this section. Such mixtures are considered as one variety of cheese for the purposes of this subparagraph.
</P>
<P>(7) For the purposes of this section, cheddar cheese for manufacturing, washed curd cheese for manufacturing, colby cheese for manufacturing, granular cheese for manufacturing, brick cheese for manufacturing, muenster cheese for manufacturing, and swiss cheese for manufacturing are considered as cheddar cheese, washed curd cheese, colby cheese, granular cheese, brick cheese, muenster cheese, and swiss cheese, respectively.
</P>
<P>(b) Pasteurized process cheese food may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke.
</P>
<P>(c) The optional cheese ingredients referred to in paragraph (a) of this section are one or more cheeses of the same or two or more varieties, except cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, and skim-milk cheese for manufacturing, and except that hard grating cheese, semisoft part skim cheese, and part-skim spiced cheese are not used alone or in combination with each other as the cheese ingredient.
</P>
<P>(d) The optional dairy ingredients referred to in paragraph (a) of this section are cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, albumin from cheese whey, and skim milk cheese for manufacturing.
</P>
<P>(e) The other optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) An emulsifying agent consisting of one or any mixture of two or more of the following: Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate, in such quantity that the weight of the solids of such emulsifying agent is not more than 3 percent of the weight of the pasteurized process cheese food.
</P>
<P>(2) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid in such quantity that the pH of the pasteurized process cheese food is not below 5.0.
</P>
<P>(3) Water.
</P>
<P>(4) Salt.
</P>
<P>(5) Harmless artificial coloring.
</P>
<P>(6) Spices or flavorings other than any which singly or in combination with other ingredients simulate the flavor of cheese of any age or variety.
</P>
<P>(7) Pasteurized process cheese food in the form of slices or cuts in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of not more than 0.2 percent by weight of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, or consisting of not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate.
</P>
<P>(8) Pasteurized process cheese food in the form of slices or cuts in consumer-sized packages may contain lecithin as an optional anti-sticking agent in an amount not to exceed 0.03 percent by weight of the finished product.
</P>
<P>(9) Safe and suitable enzyme modified cheese.
</P>
<P>(f) The name of the food is “Pasteurized process cheese food”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (h) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</P>
<P>(g) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product.
</P>
<P>(h) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.174" NODE="21:2.0.1.1.25.2.1.53" TYPE="SECTION">
<HEAD>§ 133.174   Pasteurized process cheese food with fruits, vegetables, or meats.</HEAD>
<P>(a) Pasteurized process cheese food with fruits, vegetables, or meats, or mixtures of these is the food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized process cheese food by § 133.173, except that:
</P>
<P>(1) Its milk fat content is not less than 22 percent.
</P>
<P>(2) It contains one or any mixture of two or more of the following: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(3) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) is not applicable.
</P>
<P>(b) The name of a pasteurized process cheese food with fruits, vegetables, or meats is “Pasteurized process cheese food with ______”, the blank being filled in with the common or usual name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<P>(c) If the only vegetable ingredient is pimento, and no meat or fruit ingredient is used, the weight of the solids of such pimentos is not less than 0.2 percent of the weight of the finished food. The name of this food is “Pimento pasteurized process cheese food” or “Pasteurized process pimento cheese food”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.175" NODE="21:2.0.1.1.25.2.1.54" TYPE="SECTION">
<HEAD>§ 133.175   Pasteurized cheese spread.</HEAD>
<P>Pasteurized cheese spread is the food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized process cheese spread by § 133.179, except that no emulsifying agent as prescribed by § 133.179(e) is used.
</P>
<CITA TYPE="N">[58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.176" NODE="21:2.0.1.1.25.2.1.55" TYPE="SECTION">
<HEAD>§ 133.176   Pasteurized cheese spread with fruits, vegetables, or meats.</HEAD>
<P>(a) Pasteurized cheese spread with fruits, vegetables, or meats, or mixtures of these is a food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized cheese spread by § 133.175, except that:
</P>
<P>(1) It contains one or any mixture of two or more of the following: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(2) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) is not applicable.
</P>
<P>(b) The name of a pasteurized cheese spread with fruits, vegetables, or meats is “Pasteurized cheese spread with ______”, the blank being filled in with the name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.178" NODE="21:2.0.1.1.25.2.1.56" TYPE="SECTION">
<HEAD>§ 133.178   Pasteurized neufchatel cheese spread with other foods.</HEAD>
<P>(a)(1) Pasteurized neufchatel cheese spread with other foods is the class of foods each of which is prepared by mixing, with the aid of heat, neufchatel cheese with one or a mixture of two or more properly prepared foods (except other cheeses), such as fresh, cooked, canned, or dried fruits or vegetables; cooked or canned meats; relishes, pickles or other foods suitable for blending with neufchatel cheese. It may contain one or any mixture of two or more of the optional ingredients named in paragraph (b) of this section. The amount of the added food or foods must be sufficient to so differentiate the blend that it does not simulate neufchatel cheese. It is spreadable at 70 °F.
</P>
<P>(2) During its preparation the mixture is heated for not less than 30 seconds at a temperature of not less than 150 °F. When tested for phosphatase by the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of such food is not more than 3 micrograms.
</P>
<P>(3)(i) No water other than that contained in the ingredients used is added to this food, but the moisture content in no case is more than 65 percent.
</P>
<P>(ii) The milk fat is not less than 20 percent by weight of the finished food.
</P>
<P>(b) The optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1)(i) One or any mixture of two or more of the following: Gum karaya, gum tragacanth, carob bean gum, gelatin, algin (sodium alginate), propylene glycol alginate, guar gum, sodium carboxymethylcellulose (cellulose gum), carrageenan, oat gum, or xanthan gum. The total quantity of any such substances, including that contained in the neufchatel cheese, is not more than 0.8 percent by weight of the finished food.
</P>
<P>(ii) When one or more of the optional ingredients in paragraph (b)(1)(i) of this section are used, dioctyl sodium sulfosuccinate complying with the requirements of § 172.810 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients.
</P>
<P>(2) Artificial coloring, unless such addition conceals damage or inferiority or makes the finished food appear better or of greater value than it is.
</P>
<P>(3) An acidifying agent consisting of one or a mixture of two or more of the following: A vinegar, acetic acid, lactic acid, citric acid, phosphoric acid.
</P>
<P>(4) A sweetening agent consisting of one or a mixture of two or more of the following: Sugar, dextrose, corn sirup, corn sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup, hydrolyzed lactose.
</P>
<P>(5) Cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, and albumin from cheese whey.
</P>
<P>(c) The name of the food is “pasteurized Neufchatel cheese spread with ______” or “pasteurized Neufchatel cheese spread and ______”, the blank being filled in with the common names of the foods added, in order of predominance by weight. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (d) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.
</P>
<P>(d) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2894, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.179" NODE="21:2.0.1.1.25.2.1.57" TYPE="SECTION">
<HEAD>§ 133.179   Pasteurized process cheese spread.</HEAD>
<P>(a)(1) Pasteurized process cheese spread is the food prepared by comminuting and mixing, with the aid of heat, one or more of the optional cheese ingredients prescribed in paragraph (c) of this section, with or without one or more of the optional dairy ingredients prescribed in paragraph (d) of this section, with one or more of the emulsifying agents prescribed in paragraph (e) of this section, and with or without one or more of the optional ingredients prescribed by paragraph (f) of this section, into a homogeneous plastic mass, which is spreadable at 70 °F.
</P>
<P>(2) During its preparation, a pasteurized process cheese spread is heated for not less than 30 seconds at a temperature of not less than 150 °F. When tested for phosphatase by the method prescribed in § 133.5(c), the phenol equivalent of 0.25 gram of pasteurized process cheese spread is not more than 3 micrograms.
</P>
<P>(3) The moisture content of a pasteurized process cheese spread is more than 44 percent but not more than 60 percent, and the milk fat content is not less than 20 percent.
</P>
<P>(4) Moisture and fat are determined by the methods prescribed in § 133.5(a) and (b), except that in determining moisture the loss in weight which occurs in drying for 5 hours, under the conditions prescribed in such method, is taken as the weight of the moisture.
</P>
<P>(5) The weight of the cheese ingredient referred to in paragraph (a)(1) of this section constitutes not less than 51 percent of the weight of the pasteurized process cheese spread.
</P>
<P>(6) The weight of each variety of cheese in a pasteurized process cheese spread made with two varieties of cheese is not less than 25 percent of the total weight of both, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 10 percent of the total weight of both. The weight of each variety of cheese in a pasteurized process cheese spread made with three or more varieties of cheese is not less than 15 percent of the total weight of all, except that the weight of blue cheese, nuworld cheese, roquefort cheese, gorgonzola cheese, or limburger cheese is not less than 5 percent of the total weight of all. These limits do not apply to the quantity of cheddar cheese, washed curd cheese, colby cheese, and granular cheese in mixtures which are designated as “American cheese” as prescribed in paragraph (i)(5) of this section. Such mixtures are considered as one variety of cheese for the purposes of this paragraph (a)(6).
</P>
<P>(7) For the purposes of this section, cheddar cheese for manufacturing, washed curd cheese for manufacturing, colby cheese for manufacturing, granular cheese for manufacturing, brick cheese for manufacturing, muenster cheese for manufacturing, and swiss cheese for manufacturing are considered as cheddar cheese, washed curd cheese, colby cheese, granular cheese, brick cheese, muenster cheese, and swiss cheese, respectively.
</P>
<P>(b) Pasteurized process cheese spread may be smoked, or the cheese or cheeses from which it is made may be smoked, before comminuting and mixing, or it may contain substances prepared by condensing or precipitating wood smoke.
</P>
<P>(c) The optional cheese ingredients referred to in paragraph (a) of this section are one or more cheeses of the same or two or more varieties, except that skim-milk cheese for manufacturing may not be used, and except that cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, hard grating cheese, semisoft part-skim cheese, and part-skim spiced cheese are not used, alone or in combination with each other, as the cheese ingredient.
</P>
<P>(d) The optional dairy ingredients referred to in paragraph (a) of this section are cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, albumin from cheese whey, and skim milk cheese for manufacturing.
</P>
<P>(e) The emulsifying agents prescribed in paragraph (a) of this section are one or any mixture of two or more of the following: Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate, in such quantity that the weight of the solids of such emulsifying agent is not more than 3 percent of the weight of the pasteurized process cheese spread.
</P>
<P>(f) The other optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1)(i) One or any mixture of two or more of the following: Carob bean gum, gum karaya, gum tragacanth, guar gum, gelatin, sodium carboxymethylcellulose (cellulose gum), carrageenan, oat gum, algin (sodium alginate), propylene glycol alginate, or xanthan gum. The total weight of such substances is not more than 0.8 percent of the weight of the finished food.
</P>
<P>(ii) When one or more of the optional ingredients in paragraph (f)(1)(i) of this section are used, dioctyl sodium sulfosuccinate complying with the requirements of § 172.810 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients.
</P>
<P>(2) An acidifying agent consisting of one or any mixture of two or more of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such quantity that the pH of the pasteurized process cheese spread is not below 4.0.
</P>
<P>(3) A sweetening agent consisting of one or any mixture of two or more of the following: Sugar, dextrose, corn sugar, corn sirup, corn sirup solids, glucose sirup, glucose sirup solids, maltose, malt sirup, and hydrolyzed lactose, in a quantity necessary for seasoning.
</P>
<P>(4) Water.
</P>
<P>(5) Salt.
</P>
<P>(6) Harmless artificial coloring.
</P>
<P>(7) Spices or flavorings other than any which singly or in combination with other ingredients simulates the flavor of a cheese of any age or variety.
</P>
<P>(8) Pasteurized process cheese spread in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.2 percent by weight, calculated as sorbic acid or consisting of not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate.
</P>
<P>(9) Pasteurized process cheese spread in consumer-sized packages may contain lecithin as an optional anti-sticking agent in an amount not to exceed 0.03 percent by weight of the finished product.
</P>
<P>(10) Safe and suitable enzyme modified cheese.
</P>
<P>(11) Nisin preparation in an amount which results in not more than 250 parts per million nisin in the food.
</P>
<P>(g) The name of the food is “pasteurized process cheese spread”. The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (i) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement. 
</P>
<P>(h) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product.
</P>
<P>(i) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as “American cheese”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 54 FR 6121, Feb. 8, 1989; 54 FR 22741, May 26, 1989; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.180" NODE="21:2.0.1.1.25.2.1.58" TYPE="SECTION">
<HEAD>§ 133.180   Pasteurized process cheese spread with fruits, vegetables, or meats.</HEAD>
<P>(a) Pasteurized process cheese spread with fruits, vegetables, or meats, or mixtures of these is a food which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for pasteurized process cheese spread by § 133.179, except that:
</P>
<P>(1) It contains one or any mixture of two or more of the following: Any properly prepared cooked, canned, or dried fruit; any properly prepared cooked, canned, or dried vegetable; any properly prepared cooked or canned meat.
</P>
<P>(2) When the added fruits, vegetables, or meats contain fat, the method prescribed for the determination of fat by § 133.5(b) is not applicable.
</P>
<P>(b) The name of a pasteurized process cheese spread with fruits, vegetables, or meats is “Pasteurized process cheese spread with ______”, the blank being filled in with the name or names of the fruits, vegetables, or meats used, in order of predominance by weight.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.181" NODE="21:2.0.1.1.25.2.1.59" TYPE="SECTION">
<HEAD>§ 133.181   Provolone cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Provolone, a pasta filata or stretched curd-type cheese, is the food prepared by the procedure set forth in paragraph (a)(3) of this section, or by any other method which produces a finished cheese having the same physical and chemical properties. It has a stringy texture. The minimum milkfat content is 45 percent by weight of the solids, as determined by the methods described in § 133.5 and the maximum moisture content is 45 percent by weight. If the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of provolone cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be bleached, warmed, and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut, stirred, and heated so as to promote and regulate the separation of whey from the curd. The whey is drained off, and the curd is matted and cut, immersed in hot water, and kneaded and stretched until it is smooth and free from lumps. Antimycotics may be added to the curd during the kneading and stretching process. Then it is cut and molded. During the molding the curd is kept sufficiently warm to cause proper sealing of the surface. The molded curd is then firmed by immersion in cold water, salted in brine, and dried. It is given some additional curing. Provolone cheese may be smoked, and one or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Blue or green color in an amount to neutralize the natural yellow color of the curd.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the cheese during the kneading and stretching process and/or applied to the surface of the cheese.
</P>
<P>(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk being bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the curd in such quantity as to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(c) <I>Nomenclature.</I> (1) The name of the food is “provolone cheese”. The name of the food may include the common name of the shape of the cheese, such as “salami provolone”.
</P>
<P>(2) One of the following terms, in letters not less than one-half the height of the letters used in the name of the food, shall accompany the name of the food wherever it appears on the principal display panel or panels:
</P>
<P>(i) “Smoked” if the food has been smoked.
</P>
<P>(ii) “Not smoked” if the food has not been smoked.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2745, Jan. 21, 1983, as amended at 48 FR 49014, Oct. 24, 1983; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.182" NODE="21:2.0.1.1.25.2.1.60" TYPE="SECTION">
<HEAD>§ 133.182   Soft ripened cheeses.</HEAD>
<P>(a) The cheeses for which definitions and standards of identity are prescribed by this section are soft ripened cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. They are made from milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section. Their solids contain not less than 50 percent of milkfat, as determined by the methods prescribed in § 133.5(a), (b), and (d). If the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 °F for not less than 60 days.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria or other harmless flavor-producing bacteria, present in such milk or added thereto. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. Harmless artificial coloring may be added. After coagulation the mass is so treated as to promote and regulate the separation of whey and curd. Such treatment may include one or more of the following: Cutting, stirring, heating, dilution with water or brine. The whey, or part of it, is drained off, and the curd is collected and shaped. It may be placed in forms, and may be pressed. Harmless flavor-producing microorganisms may be added. It is cured under conditions suitable for development of biological curing agents on the surface of the cheese, and the curing is conducted so that the cheese cures from the surface toward the center. Salt may be added during the procedure. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of soft ripened cheeses may be added, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) The word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water, in a quantity sufficient to reconstitute any such concentrated or dried products used.
</P>
<P>(2) Milk shall be deemed to have been pasteurized if it has been held at a temperature of not less than 143 °F for a period of not less than 30 minutes, or for a time and at a temperature equivalent thereto in phosphatase destruction.
</P>
<P>(d) The name of each soft ripened cheese for which a definition and standard of identity is prescribed by this section is “Soft ripened cheese”, preceded or followed by:
</P>
<P>(1) The specific common or usual name of such soft ripened cheese, if any such name has become generally recognized therefor; or
</P>
<P>(2) If no such specific common or usual name has become generally recognized therefor, an arbitrary or fanciful name which is not false or misleading in any particular.
</P>
<P>(e) When milk other than cow's milk is used in whole or in part, the name of the cheese includes the statement “made from ______”, the blank being filled in with the name or names of the milk used, in order of predominance by weight.
</P>
<P>(f) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.183" NODE="21:2.0.1.1.25.2.1.61" TYPE="SECTION">
<HEAD>§ 133.183   Romano cheese.</HEAD>
<P>(a) Romano cheese is the food prepared from cow's milk or sheep's milk or goat's milk or mixtures of two or all of these and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It grates readily, and has a granular texture and a hard and brittle rind. It contains not more than 34 percent of moisture, and its solids contain not less than 38 percent of milkfat, as determined by the methods prescribed in § 133.5(a), (b), and (d). It is cured for not less than 5 months.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria present in such milk or added thereto. Harmless artificial blue or green coloring in a quantity which neutralizes any natural yellow coloring in the curd may be added. Rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to be a semisolid mass. The mass is cut into particles no larger than corn kernels, stirred, and heated to a temperature of about 120 °F. The curd is allowed to settle to the bottom of the kettle or vat, and is then removed and drained for a short time, packed in forms or hoops, and pressed. The pressed curd is salted by immersing in brine for about 24 hours and is then removed from the brine and the surface allowed to dry. It is then alternately rubbed with salt and washed at intervals. It may be perforated with needles. It is finally drycured. During curing it is turned and scraped. The surface may be rubbed with vegetable oil. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of romano cheese may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c)(1) For the purposes of this section, the word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any such concentrated or dried products used.
</P>
<P>(2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium, sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, sufficient vitamin A is added to the curd to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(d) Safe and suitable antimycotic agent(s), the cumulative levels of which shall not exceed current good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(e) When romano cheese is made solely from cow's milk, the name of such cheese is “Romano cheese made from cow's milk”, and may be preceded by the word “Vaccino” (or “Vacchino”); when made solely from sheep's milk, the name is “Romano cheese made from sheep's milk”, and may be preceded by the word “Pecorino”; when made solely from goat's milk, the name is “Romano cheese made from goat's milk”, and may be preceded by the word “Caprino”; and when a mixture of two or all of the milks specified in this section is used, the name of the cheese is “Romano cheese made from ______”, the blank being filled in with the names of the milks used, in order of predominance by weight.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) When milk other than cow's milk is used, in whole or in part, the common or usual name of each such milk ingredient shall be declared in order of predominance by weight; and
</P>
<P>(2) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 48 FR 49014, Oct. 24, 1983; 49 FR 10095, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.184" NODE="21:2.0.1.1.25.2.1.62" TYPE="SECTION">
<HEAD>§ 133.184   Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.</HEAD>
<P>(a) <I>Description.</I> (1) Roquefort cheese, sheep's milk blue-mold cheese, blue-mold cheese from sheep's milk, is the food prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of bluish-green mold, <I>Penicillium roquefortii,</I> throughout the cheese. The minimum milkfat content is 50 percent by weight of the solids and the maximum moisture content is 45 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Roquefort cheese is at least 60 days old.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into smaller portions and allowed to stand for a time. The mixed curd and whey is placed into forms permitting further drainage. While being placed in forms, spores of the mold <I>Penicillium roquefortii</I> are added. The forms are turned several times during drainage. When sufficiently drained, the shaped curd is removed from the forms and salted with dry salt or brine. Perforations are then made in the shaped curd and it is held at a temperature of approximately 50 °F at 90 to 95 percent relative humidity, until the characteristic mold growth has developed. During storage, the surface of the cheese may be scraped to remove surface growth of undesirable microorganisms. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Operational ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Forms of milk, nonfat milk, or cream, as defined in § 133.3, of sheep origin, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “roquefort cheese”, or alternatively, “sheep's milk blue-mold cheese” or “blue-mold cheese from sheep's milk.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat from sheep's milk and nonfat sheep's milk” or “nonfat sheep's milk and milkfat from sheep's milk”, as appropriate.
</P>
<CITA TYPE="N">[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.185" NODE="21:2.0.1.1.25.2.1.63" TYPE="SECTION">
<HEAD>§ 133.185   Samsoe cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Samsoe cheese is the food prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It has a small amount of eye formation of approximately uniform size of about five-sixteenths inch (8 millimeters). The minimum milkfat content is 45 percent by weight of the solids and the maximum moisture content is 41 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Samsoe cheese is cured at not less than 35 °F for at least 60 days.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of samsoe cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. After coagulation the mass is cut into small cube-shaped pieces with sides approximately three-eighths inch (1 centimeter). The mass is stirred and heated to about 102 °F, and so handled by further stirring, heating, dilution with water, and salting as to promote and regulate the separation of curd and whey. When the desired curd is obtained, it is transferred to forms permitting drainage of whey. During drainage, the curd is pressed. After drainage, the curd is removed from the forms and is further salted by immersing in a concentrated salt solution for about 3 days. The curd is then cured at a temperature of from 60° to 70 °F for 3 to 5 weeks to obtain the desired eye formation. Further curing is conducted at a lower temperature. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “samsoe cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2745, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.186" NODE="21:2.0.1.1.25.2.1.64" TYPE="SECTION">
<HEAD>§ 133.186   Sap sago cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Sap sago cheese is the food prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The cheese is pale green in color and has the shape of a truncated cone. The maximum moisture content is 38 percent by weight, as determined by the method described in § 133.5. Sap sago cheese is not less than 5 months old.
</P>
<P>(2) One or more of the dairy ingredients specified in paragraph (b)(1) of this section is allowed to become sour, and is heated to boiling temperature, with stirring. Sufficient sour whey is added to precipitate the casein. The curd is removed, spread out in boxes, and pressed, and while under pressure is allowed to drain and ferment. It is ripened for not less than 5 weeks. The ripened curd is dried and ground; salt and dried clover of the species <I>Melilotus coerulea</I> are added. The mixture is shaped into truncated cones and ripened. The optional ingredient in paragraph (b)(2) of this section may be added during this procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Nonfat milk, as defined in § 133.3.
</P>
<P>(2) <I>Other optional ingredients.</I> Buttermilk.
</P>
<P>(c) <I>Nonmenclature.</I> The name of the food is “sap sago cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.187" NODE="21:2.0.1.1.25.2.1.65" TYPE="SECTION">
<HEAD>§ 133.187   Semisoft cheeses.</HEAD>
<P>(a) The cheeses for which definitions and standards of identity are prescribed by this section are semisoft cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. They are made from milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section. They contain more than 39 percent, but not more than 50 percent, of moisture, and their solids contain not less than 50 percent of milkfat, as determined by the methods prescribed in § 133.5 (a), (b), and (d). If the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 °F for not less than 60 days.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria or other harmless flavor-producing bacteria, present in such milk or added thereto. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. Harmless artificial coloring may be added. After coagulation the mass is so treated as to promote and regulate the separation of whey and curd. Such treatment may include one or more of the following: cutting, stirring, heating, dilution with water or brine. The whey, or part of it, is drained off, and the curd is collected and shaped. It may be placed in forms, and may be pressed. Harmless flavor-producing microorganisms may be added. It may be cured in a manner to promote the growth of biological curing agents. Salt may be added during the procedure. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of semisoft cheese may be added, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) The word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom, or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any concentrated or dried products used.
</P>
<P>(2) Milk shall be deemed to have been pasteurized if it has been held at a temperature of not less than 143 °F for a period of not less than 30 minutes, or for a time and at a temperature equivalent thereto in phosphatase destruction. A semisoft cheese shall be deemed not to have been made from pasteurized milk if 0.25 gram shows a phenol equivalent of more than 5 micrograms when tested by the method prescribed in § 133.5(c).
</P>
<P>(d) Semisoft cheeses in the form of slices or cuts in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.3 percent by weight, calculated as sorbic acid.
</P>
<P>(e) The name of each semisoft cheese for which a definition and standard of identity is prescribed by this section is “Semisoft cheese”, preceded or followed by:
</P>
<P>(1) The specific common or usual name of such semisoft cheese, if any such name has become generally recognized therefor; or
</P>
<P>(2) If no such specific common or usual name has become generally recognized therefor, an arbitrary or fanciful name which is not false or misleading in any particular.
</P>
<P>(f)(1) When milk other than cow's milk is used in whole or in part, the name of the cheese includes the statement “made from ______”, the blank being filled in with the name or names of the milk used, in order of predominance by weight.
</P>
<P>(2) If semisoft cheese in sliced or cut form contains an optional mold-inhibiting ingredient as specified in paragraph (d) of this section, the label shall bear the statement “______ added to retard mold growth” or “______ added as a preservative”, the blank being filled in with the common name or names of the mold-inhibiting ingredient or ingredients used.
</P>
<P>(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements prescribed by this section, showing the optional ingredient used, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.188" NODE="21:2.0.1.1.25.2.1.66" TYPE="SECTION">
<HEAD>§ 133.188   Semisoft part-skim cheeses.</HEAD>
<P>(a) The cheeses for which definitions and standards of identity are prescribed by this section are semisoft part-skim cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. They are made from partly skimmed milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section. They contain not more than 50 percent of moisture, and their solids contain not less than 45 percent, but less than 50 percent, of milkfat, as determined by the methods set forth in § 133.5 (a), (b), and (d). If the milk used is not pasteurized, the cheese so made is cured at a temperature of not less than 35 °F, for not less than 60 days.
</P>
<P>(b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria or other harmless flavor-producing bacteria, present in such milk or added thereto. Sufficient rennet, rennet paste, extract of rennet paste, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation singly or in any combination (with or without purified calcium chloride in a quantity not more than 0.02 percent, calculated as anhydrous calcium chloride, of the weight of the milk) is added to set the milk to a semisolid mass. Harmless artificial coloring may be added. After coagulation the mass is so treated as to promote and regulate the separation of whey and curd. Such treatment may include one or more of the following: Cutting, stirring, heating, dilution with water or brine. The whey, or part of it, is drained off, and the curd is collected and shaped. It may be placed in forms, and it may be pressed. Harmless flavor-producing microorganisms may be added. It may be cured in a manner to promote the growth of biological curing agents. Salt may be added during the procedure. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of semisoft part-skim cheese may be added in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) The word “milk” means cow's milk or goat's milk or sheep's milk or mixtures of two or all of these. Such milk may be adjusted by separating part of the fat therefrom or (in the case of cow's milk) by adding one or more of the following: Cream, skim milk, concentrated skim milk, nonfat dry milk; (in the case of goat's milk) the corresponding products from goat's milk; (in the case of sheep's milk) the corresponding products from sheep's milk; water in a quantity sufficient to reconstitute any such concentrated or dried products used.
</P>
<P>(2) Milk shall be deemed to have been pasteurized if it has been held at a temperature of not less than 143 °F for a period of not less than 30 minutes, or for a time and at a temperature equivalent thereto in phosphatase destruction. A semisoft part-skim cheese shall be deemed not to have been made from pasteurized milk if 0.25 gram shows a phenol equivalent of more than 5 micrograms when tested by the method prescribed in § 133.5(c).
</P>
<P>(d) Semisoft part-skim cheeses in the form of slices or cuts in consumer-sized packages may contain an optional mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these, in an amount not to exceed 0.3 percent by weight, calculated as sorbic acid.
</P>
<P>(e) The name of each semisoft part-skim cheese for which a definition and standard of identity is prescribed by this section is “Semisoft part-skim cheese,” preceded or followed by:
</P>
<P>(1) The specific common or usual name of such semisoft cheese, if any such name has become generally recognized therefor; or
</P>
<P>(2) If no such specific common or usual name has become generally recognized therefor, an arbitrary or fanciful name which is not false or misleading in any particular.
</P>
<P>(f)(1) When milk other than cow's milk is used in whole or in part, the name of the cheese includes the statement “made from ______”, the blank being filled in with the name or names of the milk used, in order of predominance by weight.
</P>
<P>(2) If semi-soft part-skim cheese in sliced or cut form contains an optional mold-inhibiting ingredient as specified in paragraph (d) of this section, the label shall bear the statement “______ added to retard mold growth” or “______ added as a preservative”, the blank being filled in with the common name or names of the mold-inhibiting ingredient or ingredients used.
</P>
<P>(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements prescribed by this section, showing the optional ingredient used, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.
</P>
<P>(g) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 19, 1977, as amended at 49 FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.189" NODE="21:2.0.1.1.25.2.1.67" TYPE="SECTION">
<HEAD>§ 133.189   Skim milk cheese for manufacturing.</HEAD>
<P>(a) Skim milk cheese for manufacturing is the food prepared from skim milk and other ingredients specified in this section, by the procedure set forth in paragraph (b) of this section, or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced when the procedure set forth in paragraph (b) of this section is used. It contains not more than 50 percent of moisture, as determined by the method prescribed in § 133.5 (a). It is coated with blue-colored paraffin or other tightly adhering coating, colored blue.
</P>
<P>(b) Skim milk or the optional dairy ingredients specified in paragraph (c) of this section, which may be pasteurized, and which may be warmed, are subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto. Harmless artificial coloring may be added. Sufficient rennet, or other safe and suitable milk-clotting enzyme that produces equivalent curd formation, or both, with or without purified calcium chloride in a quantity not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the skim milk, is added to set the skim milk to a semisolid mass. The mass is so cut, stirred, and heated with continued stirring, as to promote and regulate the separation of whey and curd. The whey is drained off, and the curd is matted into a cohesive mass. Proteins from the whey may be incorporated. The mass is cut into slabs which are so piled and handled as to promote the drainage of whey and the development of acidity. The slabs are then cut into pieces, which may be rinsed by pouring or sprinkling water over them, with free and continuous drainage; but the duration of such rinsing is so limited that only the whey on the surface of such pieces is removed. The curd is salted, stirred, further drained, and pressed into forms. A harmless preparation of enzymes of animal or plant origin capable of aiding in the curing or development of flavor of skim milk cheese for manufacturing may be added during the procedure, in such quantity that the weight of the solids of such preparation is not more than 0.1 percent of the weight of the milk used.
</P>
<P>(c) The optional dairy ingredients referred to in paragraph (b) of this section are: Skim milk or concentrated skim milk or nonfat dry milk or a mixture of any two or more of these, with water in a quantity not in excess of that sufficient to reconstitute any concentrated skim milk or nonfat dry milk used.
</P>
<P>(d) For the purposes of this section, “skim milk” means cow's milk from which the milk fat has been separated.
</P>
<P>(e) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 49 FR 10096, Mar. 19, 1984; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.190" NODE="21:2.0.1.1.25.2.1.68" TYPE="SECTION">
<HEAD>§ 133.190   Spiced cheeses.</HEAD>
<P>(a) <I>Description.</I> (1) Spiced cheeses are cheeses for which specifically applicable definitions and standards of identity are not prescribed by other sections of this part. The food is prepared by the procedure set forth in paragraph (a)(3) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. The minimum milkfat content is 50 percent by weight of the solids, as determined by the method described in § 133.5. The food contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the dairy ingredients are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for at least 60 days.
</P>
<P>(2) The phenol equivalent of 0.25 gram of spiced cheese is not more than 3 micrograms, as determined by the method described in § 133.5. 
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be warmed and is subjected to the action of a harmless lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is divided into smaller portions and so handled by stirring, heating, and diluting with water or salt brine as to promote and regulate the separation of whey and curd. The whey is drained off. The curd is removed and may be further drained. The curd is then shaped into forms, and may be pressed. At some time during the procedure, spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, or corresponding products of goat or sheep origin, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Salt.
</P>
<P>(iv) Spice oils which do not, alone or in combination with other ingredients, simulate the flavor of cheese of any age or variety.
</P>
<P>(v) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(vi) Antimycotic agents, applied to the surface of slices or cuts in consumer-sized packages.
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “spiced cheese”. The following terms shall accompany the name of the food, as appropriate:
</P>
<P>(1) The specific common or usual name of the spiced cheese, if any such name has become generally recognized; or
</P>
<P>(2) An arbitrary or fanciful name that is not false or misleading in any particular.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, or “milkfat from goat's milk and nonfat goat's milk”, etc., as appropriate.
</P>
<CITA TYPE="N">[54 FR 32059, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.191" NODE="21:2.0.1.1.25.2.1.69" TYPE="SECTION">
<HEAD>§ 133.191   Part-skim spiced cheeses.</HEAD>
<P>Part-skim spiced cheeses conform to the definition and standard of identity, and are subject to the requirements for label statement of ingredients prescribed for spiced cheeses by § 133.190, except that their solids contain less than 50 percent, but not less than 20 percent, of milkfat.
</P>
<CITA TYPE="N">[58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.193" NODE="21:2.0.1.1.25.2.1.70" TYPE="SECTION">
<HEAD>§ 133.193   Spiced, flavored standardized cheeses.</HEAD>
<P>(a) Except as otherwise provided for herein and in applicable sections in this part, a spiced or flavored standardized cheese conforms to the applicable definitions, standard of identity and requirements for label statement of ingredients prescribed for that specific natural cheese variety promulgated pursuant to section 401 of the Federal Food, Drug, and Cosmetic Act. In addition a spiced and/or flavored standardized cheese shall contain one or more safe and suitable spices and/or flavorings, in such proportions as are reasonably required to accomplish their intended effect: <I>Provided,</I> That, no combination of ingredients shall be used to simulate the flavor of cheese of any age or variety.
</P>
<P>(b) The name of a spiced or flavored standardized cheese shall include in addition to the varietal name of the natural cheese, a declaration of any flavor and/or spice that characterizes the food, in the manner prescribed in § 101.22 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14366, Mar. 15, 1977, as amended at 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.195" NODE="21:2.0.1.1.25.2.1.71" TYPE="SECTION">
<HEAD>§ 133.195   Swiss and emmentaler cheese.</HEAD>
<P>(a) <I>Description.</I> (1) Swiss cheese, emmentaler cheese, is the food prepared by the procedure set forth in paragraph (a)(3) of this section, or by any other procedure which produces a finished cheese having the same physical and chemical properties. It has holes or eyes developed throughout the cheese. The minimum milkfat content is 43 percent by weight of the solids and the maximum moisture content is 41 percent by weight, as determined by the methods described in § 133.5. The dairy ingredients used may be pasteurized. Swiss cheese is at least 60 days old.
</P>
<P>(2) If pasteurized dairy ingredients are used, the phenol equivalent value of 0.25 gram of swiss cheese is not more than 3 micrograms as determined by the method described in § 133.5.
</P>
<P>(3) One or more of the dairy ingredients specified in paragraph (b)(1) of this section may be bleached, warmed, or treated with hydrogen peroxide/catalase, and is subjected to the action of lactic acid-producing and propionic acid-producing bacterial cultures. One or more of the clotting enzymes specified in paragraph (b)(2) of this section is added to set the dairy ingredients to a semisolid mass. The mass is cut into particles similar in size to wheat kernels. For about 30 minutes the particles are alternately stirred and allowed to settle. The temperature is raised to about 126 °F. Stirring is continued until the curd becomes firm. The acidity of the whey at this point, calculated as lactic acid, does not exceed 0.13 percent. The curd is transferred to hoops or forms and pressed until the desired shape and firmness are obtained. The cheese is then salted by immersing it in a saturated salt solution for about 3 days. It is then held at a temperature of about 50° to 60 °F. for a period of 5 to 10 days, after which it is held at a temperature of about 75 °F. until it is approximately 30 days old, or until the so-called eyes form. Salt, or a solution of salt in water, is added to the surface of the cheese at some time during the curing process. The cheese is then stored at a lower temperature for further curing. One or more of the optional ingredients specified in paragraph (b)(3) of this section may be added during the procedure.
</P>
<P>(b) <I>Optional ingredients.</I> The following safe and suitable ingredients may be used:
</P>
<P>(1) <I>Dairy ingredients.</I> Milk, nonfat milk, or cream, as defined in § 133.3, used alone or in combination.
</P>
<P>(2) <I>Clotting enzymes.</I> Rennet and/or other clotting enzymes of animal, plant, or microbial origin.
</P>
<P>(3) <I>Other optional ingredients.</I> (i) Coloring.
</P>
<P>(ii) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) by weight of the dairy ingredients, used as a coagulation aid.
</P>
<P>(iii) Enzymes of animal, plant, or microbial origin, used in curing or flavor development.
</P>
<P>(iv) Antimycotic agents, the cumulative levels of which shall not exceed good manufacturing practice, may be added to the surface of the cheese.
</P>
<P>(v) Benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate used to bleach the dairy ingredients. The weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk being bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached in this manner, vitamin A is added to the curd in such quantity as to compensate for the vitamin A or its precursors destroyed in the bleaching process, and artificial coloring is not used.
</P>
<P>(vi) Hydrogen peroxide, followed by a sufficient quantity of catalase preparation to eliminate the hydrogen peroxide. The weight of the hydrogen peroxide shall not exceed 0.05 percent of the weight of the milk and the weight of the catalase shall not exceed 20 parts per million of the weight of the milk treated. 
</P>
<P>(c) <I>Nomenclature.</I> The name of the food is “swiss cheese”, or alternatively, “emmentaler cheese”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(1) Enzymes of animal, plant, or microbial origin may be declared as “enzymes”; and
</P>
<P>(2) The dairy ingredients may be declared, in descending order of predominance, by the use of the terms “milkfat and nonfat milk” or “nonfat milk and milkfat”, as appropriate.
</P>
<CITA TYPE="N">[48 FR 2746, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 55 FR 6795, Feb. 27, 1990; 58 FR 2895, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 133.196" NODE="21:2.0.1.1.25.2.1.72" TYPE="SECTION">
<HEAD>§ 133.196   Swiss cheese for manufacturing.</HEAD>
<P>Swiss cheese for manufacturing conforms to the definition and standard of identity prescribed for swiss cheese by § 133.195, except that the holes, or eyes, have not developed throughout the entire cheese.
</P>
<CITA TYPE="N">[55 FR 6795, Feb. 27, 1990]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="135" NODE="21:2.0.1.1.26" TYPE="PART">
<HEAD>PART 135—FROZEN DESSERTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.


</PSPACE></AUTH>

<DIV6 N="A" NODE="21:2.0.1.1.26.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 135.3" NODE="21:2.0.1.1.26.1.1.1" TYPE="SECTION">
<HEAD>§ 135.3   Definitions.</HEAD>
<P>For the purposes of this part, a pasteurized mix is one in which every particle of the mix has been heated in properly operated equipment to one of the temperatures specified in the table in this section and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Temperature
</TH><TH class="gpotbl_colhed" scope="col">Time
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">155 °F</TD><TD align="left" class="gpotbl_cell">30 min.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">175 °F</TD><TD align="left" class="gpotbl_cell">25 sec.</TD></TR></TABLE></DIV></DIV>
<CITA TYPE="N">[42 FR 19132, Apr. 12, 1977]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.26.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Frozen Desserts</HEAD>


<DIV8 N="§ 135.110" NODE="21:2.0.1.1.26.2.1.1" TYPE="SECTION">
<HEAD>§ 135.110   Ice cream and frozen custard.</HEAD>
<P>(a) <I>Description.</I> (1) Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in paragraph (b) of this section, and may contain one or more of the optional caseinates specified in paragraph (c) of this section subject to the conditions hereinafter set forth, one or more of the optional hydrolyzed milk proteins as provided for in paragraph (d) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may be characterized by the addition of flavoring ingredients.
</P>
<P>(2) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Percent milkfat
</TH><TH class="gpotbl_colhed" scope="col">Minimum percent nonfat milk solids
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">10</TD><TD align="right" class="gpotbl_cell">10
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">11</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">12</TD><TD align="right" class="gpotbl_cell">8
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">13</TD><TD align="right" class="gpotbl_cell">7
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">14</TD><TD align="right" class="gpotbl_cell">6</TD></TR></TABLE></DIV></DIV>
<FP>Except that when one or more bulky flavors are used, the weights of milkfat and total milk solids are not less than 10 percent and 20 percent, respectively, of the remainder obtained by subtracting the weight of the bulky flavors from the weight of the finished food; but in no case is the weight of milkfat or total milk solids less than 8 percent and 16 percent, respectively, of the weight of the finished food. Except in the case of frozen custard, ice cream contains less than 1.4 percent egg yolk solids by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. Frozen custard shall contain 1.4 percent egg yolk solids by weight of the finished food: <I>Provided, however,</I> That when bulky flavors are added the egg yolk solids content of frozen custard may be reduced in proportion to the amount by weight of the bulky flavors added, but in no case is the content of egg yolk solids in the finished food less than 1.12 percent. A product containing egg yolk solids in excess of 1.4 percent, the maximum set forth in this paragraph for ice cream, may be marketed if labeled as specified by paragraph (e)(1) of this section.
</FP>
<P>(3) When calculating the minimum amount of milkfat and nonfat milk solids required in the finished food, the solids of chocolate or cocoa used shall be considered a bulky flavoring ingredient. In order to make allowance for additional sweetening ingredients needed when certain bulky ingredients are used, the weight of chocolate or cocoa solids used may be multiplied by 2.5; the weight of fruit or nuts used may be multiplied by 1.4; and the weight of partially or wholly dried fruits or fruit juices may be multiplied by appropriate factors to obtain the original weights before drying and this weight may be multiplied by 1.4.
</P>
<P>(b) <I>Optional dairy ingredients.</I> The optional dairy ingredients referred to in paragraph (a) of this section are: Cream; dried cream; plastic cream (sometimes known as concentrated milkfat); butter; butter oil; milk; concentrated milk; evaporated milk; sweetened condensed milk; superheated condensed milk; dried milk; skim milk; concentrated skim milk; evaporated skim milk; condensed skim milk; superheated condensed skim milk; sweetened condensed skim milk; sweetened condensed part-skim milk; nonfat dry milk; sweet cream buttermilk; condensed sweet cream buttermilk; dried sweet cream buttermilk; skim milk, that may be concentrated, and from which part or all of the lactose has been removed by a safe and suitable procedure; skim milk in concentrated or dried form that has been modified by treating the concentrated skim milk with calcium hydroxide and disodium phosphate; and whey and those modified whey products (e.g., reduced lactose whey, reduced minerals whey, and whey protein concentrate) that have been determined by FDA to be generally recognized as safe (GRAS) for use in this type of food. Water may be added, or water may be evaporated from the mix. The sweet cream buttermilk and the concentrated sweet cream buttermilk or dried sweet cream buttermilk, when adjusted with water to a total solids content of 8.5 percent, has a titratable acidity of not more than 0.17 percent, calculated as lactic acid. The term “milk” as used in this section means cow's milk. Any whey and modified whey products used contribute, singly or in combination, not more than 25 percent by weight of the total nonfat milk solids content of the finished food. The modified skim milk, when adjusted with water to a total solids content of 9 percent, is substantially free of lactic acid as determined by titration with 0.1<I>N</I> NaOH, and it has a Ph value in the range of 8.0 to 8.3.
</P>
<P>(c) <I>Optional caseinates.</I> The optional caseinates referred to in paragraph (a) of this section that may be added to ice cream mix containing not less than 20 percent total milk solids are: Casein prepared by precipitation with gums, ammonium caseinate, calcium caseinate, potassium caseinate, and sodium caseinate. Caseinate may be added in liquid or dry form, but must be free of excess alkali.
</P>
<P>(d) <I>Optional hydrolyzed milk proteins.</I> One or more of the optional hydrolyzed milk proteins referred to in paragraph (a) of this section may be added as stabilizers at a level not to exceed 3 percent by weight of ice cream mix containing not less than 20 percent total milk solids, provided that any whey and modified whey products used contribute, singly or in combination, not more than 25 percent by weight of the total nonfat milk solids content of the finished food. Further, when hydrolyzed milk proteins are used in the food, the declaration of these ingredients on the food label shall comply with the requirements of § 102.22 of this chapter.
</P>
<P>(e) <I>Methods of analysis.</I> The fat content shall be determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 16.287 and 16.059, under “Fat, Roese-Gottlieb Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(f) <I>Nomenclature.</I> (1) The name of the food is “ice cream”; except that when the egg yolk solids content of the food is in excess of that specified for ice cream by paragraph (a) of this section, the name of the food is “frozen custard” or “french ice cream” or “french custard ice cream”.
</P>
<P>(2)(i) If the food contains no artificial flavor, the name on the principal display panel or panels of the label shall be accompanied by the common or usual name of the characterizing flavor, e.g., “vanilla”, in letters not less than one-half the height of the letters used in the words “ice cream”.
</P>
<P>(ii) If the food contains both a natural characterizing flavor and an artificial flavor simulating it, and if the natural flavor predominates, the name on the principal display panel or panels of the label shall be accompanied by the common name of the characterizing flavor, in letters not less than one-half the height of the letters used in the words “ice cream”, followed by the word “flavored”, in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., “Vanilla flavored”, or “Peach flavored”, or “Vanilla flavored and Strawberry flavored”.
</P>
<P>(iii) If the food contains both a natural characterizing flavor and an artificial flavor simulating it, and if the artificial flavor predominates, or if artificial flavor is used alone the name on the principal display panel or panels of the label shall be accompanied by the common name of the characterizing flavor in letters not less than one-half the height of the letters used in the words “ice cream”, preceded by “artificial” or “artificially flavored”, in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., “artificial Vanilla”, or “artifically flavored Strawberry” or “artificially flavored Vanilla and artificially flavored Strawberry”.
</P>
<P>(3)(i) If the food is subject to the requirements of paragraph (f)(2)(ii) of this section or if it contains any artificial flavor not simulating the characterizing flavor, the label shall also bear the words “artificial flavor added” or “artificial ______ flavor added”, the blank being filled with the common name of the flavor simulated by the artificial flavor in letters of the same size and prominence as the words that precede and follow it.
</P>
<P>(ii) Wherever the name of the characterizing flavor appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words prescribed by this paragraph shall immediately and conspicuously precede or follow such name, in a size reasonably related to the prominence of the name of the characterizing flavor and in any event the size of the type is not less than 6-point on packages containing less than 1 pint, not less than 8-point on packages containing at least 1 pint but less than one-half gallon, not less than 10-point on packages containing at least one-half gallon but less than 1 gallon, and not less than 12-point on packages containing 1 gallon or over: <I>Provided, however,</I> That where the characterizing flavor and a trademark or brand are presented together, other written, printed, or graphic matter that is a part of or is associated with the trademark or brand, may intervene if the required words are in such relationship with the trademark or brand as to be clearly related to the characterizing flavor: <I>And provided further,</I> That if the finished product contains more than one flavor of ice cream subject to the requirements of this paragraph, the statements required by this paragraph need appear only once in each statement of characterizing flavors present in such ice cream, e.g., “Vanilla flavored, Chocolate, and Strawberry flavored, artificial flavors added”.
</P>
<P>(4) If the food contains both a natural characterizing flavor and an artificial flavor simulating the characterizing flavor, any reference to the natural characterizing flavor shall, except as otherwise authorized by this paragraph, be accompanied by a reference to the artificial flavor, displayed with substantially equal prominence, e.g., “strawberry and artificial strawberry flavor”.
</P>
<P>(5) An artificial flavor simulating the characterizing flavor shall be deemed to predominate:
</P>
<P>(i) In the case of vanilla beans or vanilla extract used in combination with vanillin if the amount of vanillin used is greater than 1 ounce per unit of vanilla constituent, as that term is defined in § 169.3(c) of this chapter.
</P>
<P>(ii) In the case of fruit or fruit juice used in combination with artificial fruit flavor, if the quantity of the fruit or fruit juice used is such that, in relation to the weight of the finished ice cream, the weight of the fruit or fruit juice, as the case may be (including water necessary to reconstitute partially or wholly dried fruits or fruit juices to their original moisture content) is less than 2 percent in the case of citrus ice cream, 6 percent in the case of berry or cherry ice cream, and 10 percent in the case of ice cream prepared with other fruits.
</P>
<P>(iii) In the case of nut meats used in combination with artificial nut flavor, if the quantity of nut meats used is such that, in relation to the finished ice cream the weight of the nut meats is less than 2 percent.
</P>
<P>(iv) In the case of two or more fruits or fruit juices, or nut meats, or both, used in combination with artificial flavors simulating the natural flavors and dispersed throughout the food, if the quantity of any fruit or fruit juice or nut meat is less than one-half the applicable percentage specified in paragraph (e)(5) (ii) or (iii) of this section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1 percent of almonds it would be “artificially flavored banana-almond ice cream”. However, if it contains more than 5 percent of bananas and more than 1 percent of almonds it would be “banana-almond flavored ice cream”.
</P>
<P>(6) If two or more flavors of ice cream are distinctively combined in one package, e.g., “Neapolitan” ice cream, the applicable provisions of this paragraph shall govern each flavor of ice cream comprising the combination.
</P>
<P>(7) Until September 14, 1998, when safe and suitable sweeteners other than nutritive carbohydrate sweeteners are used in the food, their presence shall be declared by their common or usual name on the principal display panel of the label as part of the statement of identity in letters that shall be no less than one-half the size of the type used in the term “ice cream” but in any case no smaller than one-sixteenth of an inch. If the food purports to be or is represented for special dietary use, it shall bear labeling in accordance with the requirements of part 105 of this chapter.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that the sources of milkfat or milk solids not fat may be declared in descending order of predominance either by the use of all the terms “milkfat and nonfat milk” when one or any combination of two or more of the ingredients listed in § 101.4(b)(3), (b)(4), (b)(8), and (b)(9) of this chapter are used or, alternatively, as permitted in § 101.4 of this chapter. Under section 403(k) of the Federal Food, Drug, and Cosmetic Act, artificial color need not be declared in ice cream, except as required by § 101.22(c) or (k) of this chapter. Voluntary declaration of all colors used in ice cream and frozen custard is recommended.
</P>
<CITA TYPE="N">[43 FR 4598, Feb. 3, 1978, as amended at 45 FR 63838, Sept. 26, 1980; 46 FR 44433, Sept. 4, 1981; 47 FR 11826, Mar. 19, 1982; 49 FR 10096, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2896, Jan. 6, 1993; 59 FR 47079, Sept. 14, 1994; 63 FR 14035, Mar. 24, 1998; 63 FR 14818, Mar. 27, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 135.115" NODE="21:2.0.1.1.26.2.1.2" TYPE="SECTION">
<HEAD>§ 135.115   Goat's milk ice cream.</HEAD>
<P>(a) <I>Description.</I> Goat's milk ice cream is the food prepared in the same manner prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that the only optional dairy ingredients that may be used are those in paragraph (b) of this section; caseinates and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall not apply.
</P>
<P>(b) <I>Optional dairy ingredients.</I> The optional dairy ingredients referred to in paragraph (a) of this section are goat's skim milk, goat's milk, and goat's cream. These optional dairy ingredients may be used in liquid, concentrated, and/or dry form.
</P>
<P>(c) <I>Nomenclature.</I> (1) The name of the food is “goat's milk ice cream” or, alternatively, “ice cream made with goat's milk”, except that when the egg yolk solids content of the food is in excess of that specified for ice cream in paragraph (a) of § 135.110, the name of the food is “goat's milk frozen custard” or, alternatively, “frozen custard made with goat's milk”, or “goat's milk french ice cream”, or, alternatively, “french ice cream made with goat's milk”, or “goat's milk french custard ice cream”, or, alternatively, “french custard ice cream made with goat's milk”.
</P>
<P>(2) Until September 14, 1998, when safe and suitable sweeteners other than nutritive carbohydrate sweeteners are used in the food, their presence shall be declared by their common or usual name on the principal display panel of the label as part of the statement of identity in letters that shall be no less than one-half the size of the type used in the term “goat's milk ice cream” but in any case no smaller than one-sixteenth of an inch. If the food purports to be or is represented for special dietary use, it shall bear labeling in accordance with the requirements of part 105 of this chapter.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[47 FR 41526, Sept. 21, 1982, as amended at 58 FR 2896, Jan. 6, 1993; 59 FR 47080, Sept. 14, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 135.130" NODE="21:2.0.1.1.26.2.1.3" TYPE="SECTION">
<HEAD>§ 135.130   Mellorine.</HEAD>
<P>(a) <I>Description.</I> (1) Mellorine is a food produced by freezing, while stirring, a pasteurized mix consisting of safe and suitable ingredients including, but not limited to, milk-derived nonfat solids and animal or vegetable fat, or both, only part of which may be milkfat. Mellorine is sweetened with nutritive carbohydrate sweetener and is characterized by the addition of flavoring ingredients.
</P>
<P>(2) Mellorine contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Mellorine contains not less than 6 percent fat and 2.7 percent protein having a protein efficiency ratio (PER) not less than that of whole milk protein (108 percent of casein) by weight of the food, exclusive of the weight of any bulky flavoring ingredients used. In no case shall the fat content of the finished food be less than 4.8 percent or the protein content be less than 2.2 percent. The protein to meet the minimum protein requirements shall be provided by milk solids, not fat and/or other milk-derived ingredients.
</P>
<P>(3) When calculating the minimum amount of milkfat and protein required in the finished food, the solids of chocolate or cocoa used shall be considered a bulky flavoring ingredient. In order to make allowance for additional sweetening ingredients needed when certain bulky ingredients are used, the weight of chocolate or cocoa solids used may be multiplied by 2.5; the weight of fruit or nuts used may be multiplied by 1.4; and the weight of partially or wholly dried fruits or fruit juices may be multiplied by appropriate factors to obtain the original weights before drying and this weight may be multiplied by 1.4.
</P>
<P>(b) <I>Fortification.</I> Vitamin A is present in a quantity which will ensure that 40 international units (IU) are available for each gram of fat in mellorine, within limits of good manufacturing practice.
</P>
<P>(c) <I>Methods of analysis.</I> Fat and protein content, and the PER shall be determined by following the methods contained in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(1) Fat content shall be determined by the method: “Fat, Roese-Gottlieb Method—Official Final Action,” section 16.287.
</P>
<P>(2) Protein content shall be determined by one of the following methods: “Nitrogen—Official Final Action,” Kjeldahl Method, section 16.285, or Dye Binding Method, section 16.286.
</P>
<P>(3) PER shall be determined by the method: “Biological Evaluation of Protein Quality—Official Final Action,” sections 43.212-43.216.
</P>
<P>(d) <I>Nomenclature.</I> The name of the food is “mellorine”. The name of the food on the label shall be accompanied by a declaration indicating the presence of characterizing flavoring in the same manner as is specified in § 135.110(c).
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that sources of milkfat or milk solids not fat may be declared in descending order of predominance either by the use of the terms “milkfat and nonfat milk” when one or any combination of two or more of the ingredients listed in § 101.4(b)(3), (b)(4), (b)(8), and (b)(9) of this chapter are used, or alternatively as permitted in § 101.4 of this chapter.
</P>
<CITA TYPE="N">[42 FR 19137, Apr. 12, 1977, as amended at 47 FR 11826, Mar. 19, 1982; 49 FR 10096, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2896, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 135.140" NODE="21:2.0.1.1.26.2.1.4" TYPE="SECTION">
<HEAD>§ 135.140   Sherbet.</HEAD>
<P>(a) <I>Description.</I> (1) Sherbet is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in paragraph (b) of this section, and may contain one or more of the optional caseinates specified in paragraph (c) of this section subject to the conditions hereinafter set forth, and other safe and suitable nonmilk-derived ingredients; and excluding other food fats, except such as are added in small amounts to accomplish specific functions or are natural components of flavoring ingredients used. Sherbet is sweetened with nutritive carbohydrate sweeteners and is characterized by the addition of one or more of the characterizing fruit ingredients specified in paragraph (d) of this section or one or more of the nonfruit-characterizing ingredients specified in paragraph (e) of this section.
</P>
<P>(2) Sherbet weighs not less than 6 pounds to the gallon. The milkfat content is not less than 1 percent nor more than 2 percent, the nonfat milk-derived solids content not less than 1 percent, and the total milk or milk-derived solids content is not less than 2 percent nor more than 5 percent by weight of the finished food. Sherbet that is characterized by a fruit ingredient shall have a titratable acidity, calculated as lactic acid, of not less than 0.35 percent.
</P>
<P>(b) <I>Optional dairy ingredients.</I> The optional dairy ingredients referred to in paragraph (a) of this section are: Cream, dried cream, plastic cream (sometimes known as concentrated milkfat), butter, butter oil, milk, concentrated milk, evaporated milk, superheated condensed milk, sweetened condensed milk, dried milk, skim milk, concentrated skim milk, evaporated skim milk, condensed skim milk, sweetened condensed skim milk, sweetened condensed part-skim milk, nonfat dry milk, sweet cream buttermilk, condensed sweet cream buttermilk, dried sweet cream buttermilk, skim milk that has been concentrated and from which part of the lactose has been removed by crystallization, and whey and those modified whey products (e.g., reduced lactose whey, reduced minerals whey, and whey protein concentrate) that have been determined by FDA to be generally recognized as safe (GRAS) for use in this type of food. Water may be added, or water may be evaporated from the mix. The sweet cream buttermilk and the concentrated sweet cream buttermilk or dried sweet cream buttermilk, when adjusted with water to a total solids content of 8.5 percent, has a titratable acidity of not more than 0.17 percent calculated as lactic acid. The term “milk” as used in this section means cow's milk.
</P>
<P>(c) <I>Optional caseinates.</I> The optional caseinates referred to in paragraph (a) of this section which may be added to sherbet mix are: Casein prepared by precipitation with gums, ammonium caseinate, calcium caseinate, potassium caseinate, and sodium caseinate. Caseinates may be added in liquid or dry form, but must be free of excess alkali, such caseinates are not considered to be milk solids.
</P>
<P>(d) <I>Optional fruit-characterizing ingredients.</I> The optional fruit-characterizing ingredients referred to in paragraph (a) of this section are any mature fruit or the juice of any mature fruit. The fruit or fruit juice used may be fresh, frozen, canned, concentrated, or partially or wholly dried. The fruit may be thickened with pectin or other optional ingredients. The fruit is prepared by the removal of pits, seeds, skins, and cores, where such removal is usual in preparing that kind of fruit for consumption as fresh fruit. The fruit may be screened, crushed, or otherwise comminuted. It may be acidulated. In the case of concentrated fruit or fruit juices, from which part of the water is removed, substances contributing flavor volatilized during water removal may be condensed and reincorporated in the concentrated fruit or fruit juice. In the case of citrus fruits, the whole fruit, including the peel but excluding the seeds, may be used, and in the case of citrus juice or concentrated citrus juices, cold-pressed citrus oil may be added thereto in an amount not exceeding that which would have been obtained if the whole fruit had been used. The quantity of fruit ingredients used is such that, in relation to the weight of the finished sherbet, the weight of fruit or fruit juice, as the case may be (including water necessary to reconstitute partially or wholly dried fruits or fruit juices to their original moisture content), is not less than 2 percent in the case of citrus sherbets, 6 percent in the case of berry sherbets, and 10 percent in the case of sherbets prepared with other fruits. For the purpose of this section, tomatoes and rhubarb are considered as kinds of fruit.
</P>
<P>(e) <I>Optional nonfruit characterizing ingredients.</I> The optimal nonfruit characterizing ingredients referred to in paragraph (a) of this section include but are not limited to the following:
</P>
<P>(1) Ground spice or infusion of coffee or tea.
</P>
<P>(2) Chocolate or cocoa, including sirup.
</P>
<P>(3) Confectionery.
</P>
<P>(4) Distilled alcoholic beverage, including liqueurs or wine, in an amount not to exceed that required for flavoring the sherbet.
</P>
<P>(5) Any natural or artificial food flavoring (except any having a characteristic fruit or fruit-like flavor).
</P>
<P>(f) <I>Nomenclature.</I> (1) The name of each sherbet is as follows:
</P>
<P>(i) The name of each fruit sherbet is “______ sherbet”, the blank being filled in with the common name of the fruit or fruits from which the fruit ingredients used are obtained. When the names of two or more fruits are included, such names shall be arranged in order of predominance, if any, by weight of the respective fruit ingredients used.
</P>
<P>(ii) The name of each nonfruit sherbet is “______ sherbet”, the blank being filled in with the common or usual name or names of the characterizing flavor or flavors; for example, “peppermint”, except that if the characterizing flavor used is vanilla, the name of the food is “______ sherbet”, the blank being filled in as specified by § 135.110(e) (2) and (5)(i).
</P>
<P>(2) When the optional ingredients, artificial flavoring, or artificial coloring are used in sherbet, they shall be named on the label as follows:
</P>
<P>(i) If the flavoring ingredient or ingredients consists exclusively of artificial flavoring, the label designation shall be “artificially flavored”.
</P>
<P>(ii) If the flavoring ingredients are a combination of natural and artificial flavors, the label designation shall be “artificial and natural flavoring added”.
</P>
<P>(iii) The label shall designate artificial coloring by the statement “artificially colored”, “artificial coloring added”, “with added artificial coloring”, or “______, an artificial color added”, the blank being filled in with the name of the artificial coloring used.
</P>
<P>(g) <I>Characterizing flavor(s).</I> Wherever there appears on the label any representation as to the characterizing flavor or flavors of the food and such flavor or flavors consist in whole or in part of artificial flavoring, the statement required by paragraph (f)(2) (i) and (ii) of this section, as appropriate, shall immediately and conspicuously precede or follow such representation, without intervening written, printed, or graphic matter (except that the word “sherbet” may intervene) in a size reasonably related to the prominence of the name of the characterizing flavor and in any event the size of the type is not less than 6-point on packages containing less than 1 pint, not less than 8-point on packages containing at least 1 pint but less than one-half gallon, not less than 10-point on packages containing at least one-half gallon but less than 1 gallon, and not less than 12-point on packages containing 1 gallon or over.
</P>
<P>(h) <I>Display of statements required by paragraph</I> (f)(2). Except as specified in paragraph (g) of this section, the statements required by paragraph (f)(2) of this section shall be set forth on the principal display panel or panels of the label with such prominence and conspicuousness as to render them likely to be read and understood by the ordinary individual under customary conditions of purchase and use.
</P>
<P>(i) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[43 FR 4599, Feb. 3, 1978, as amended at 46 FR 44434, Sept. 4, 1981; 58 FR 2896, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 135.160" NODE="21:2.0.1.1.26.2.1.5" TYPE="SECTION">
<HEAD>§ 135.160   Water ices.</HEAD>
<P>(a) <I>Description.</I> Water ices are the foods each of which is prepared from the same ingredients and in the same manner prescribed in § 135.140 for sherbets, except that the mix need not be pasteurized, and complies with all the provisions of § 135.140 (including the requirements for label statement of ingredients), except that no milk or milk-derived ingredient and no egg ingredient, other than egg white, is used.
</P>
<P>(b) <I>Nomenclature.</I> The name of the food is “______ ice”, the blank being filled in, in the same manner as specified in § 135.140(f)(1) (i) and (ii), as appropriate.
</P>
<CITA TYPE="N">[42 FR 19132, Apr. 12, 1977, as amended 58 FR 2876, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="136" NODE="21:2.0.1.1.27" TYPE="PART">
<HEAD>PART 136—BAKERY PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.


</PSPACE></AUTH>

<DIV6 N="A" NODE="21:2.0.1.1.27.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 136.3" NODE="21:2.0.1.1.27.1.1.1" TYPE="SECTION">
<HEAD>§ 136.3   Definitions.</HEAD>
<P>For purposes of this part, the following definitions apply:
</P>
<P>(a) The word <I>bread</I> when used in the name of the food means the unit weighs one-half pound or more after cooling.
</P>
<P>(b) The words <I>rolls</I> and <I>buns</I> when used in the name of the food mean the unit weighs less than one-half pound after cooling.


</P>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.27.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Bakery Products</HEAD>


<DIV8 N="§ 136.110" NODE="21:2.0.1.1.27.2.1.1" TYPE="SECTION">
<HEAD>§ 136.110   Bread, rolls, and buns.</HEAD>
<P>(a) Bread, white bread, and rolls, white rolls, or buns, and white buns are the foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous ingredients listed in paragraph (c)(1) of this section and one or more of the moistening ingredients listed in paragraphs (c) (2), (6), (7), and (8) of this section and one or more of the leavening agents provided for by paragraph (c)(3) of this section. The food may contain additional ingredients as provided for by paragraph (c) of this section. Each of the finished foods contains not less than 62 percent total solids as determined by the method prescribed in paragraph (d) of this section. 
</P>
<P>(b) All ingredients from which the food is fabricated shall be safe and suitable.
</P>
<P>(c) The following optional ingredients are provided for:
</P>
<P>(1) Flour, bromated flour, phosphated flour, or a combination of two or more of these. The potassium bromate in any bromated flour used and the monocalcium phosphate in any phosphated flour used are deemed to be additional optional ingredients in the bread, rolls, or buns. All ingredients in any flour, bromated flour, or phosphated flour used are deemed to be optional ingredients of the bread, rolls, or buns prepared therefrom.
</P>
<P>(2) Water.
</P>
<P>(3) Yeast—any type which produces the necessary leavening effect.
</P>
<P>(4) Salt.
</P>
<P>(5) Shortening, in which or in conjunction with which may be used one or any combination of two or more of the following:
</P>
<P>(i) Lecithin, hydroxylated lecithin complying with the provisions of part 172 of this chapter, either of which may include related phosphatides derived from the corn oil or soybean oil from which such ingredients were obtained.
</P>
<P>(ii) Mono- and diglycerides of fat-forming fatty acids, diacetyl tartaric acid esters of mono- and diglycerides of fat-forming fatty acids, propylene glycol mono- and diesters of fat-forming fatty acids, and other ingredients that perform a similar function.
</P>
<P>(6) Milk and/or other dairy products in such quantity and composition as not to meet the requirements for milk and/or other dairy products prescribed for milk bread by § 136.130. Whenever nonfat milk solids in any form are used, carrageenan or salts of carrageenan complying with the provisions of part 172 of this chapter may be used in a quantity not in excess of 0.8 percent by weight of such nonfat milk solids.
</P>
<P>(7) Egg products.
</P>
<P>(8) Nutritive carbohydrate sweeteners.
</P>
<P>(9) Enzyme active preparations.
</P>
<P>(10) Lactic-acid-producing bacteria.
</P>
<P>(11) Nonwheat flours, nonwheat meals, nonwheat grits, wheat and nonwheat starches, any of which may be wholly or in part dextrinized, dextrinized wheat flour, or any combination of 2 or more of these, if the total quantity is not more than 3 parts for each 100 parts by weight of flour used.
</P>
<P>(12) Ground dehulled soybeans which may be heat-treated, and from which oil may be removed, but which retain enzymatic activity, if the quantity is not more than 0.5 part for each 100 parts by weight of flour used.
</P>
<P>(13) Yeast nutrients and calcium salts, if the total quantity of such ingredients, with the exception of monocalcium phosphate and calcium propionate, is not more than 0.25 part for each 100 parts by weight of flour used. The quantity of monocalcium phosphate, including any quantity in the flour used, is not more than 0.75 part for each 100 parts by weight of flour used. Any calcium propionate used as a preservative in bread, rolls, or buns is not subject to the limitation prescribed in this paragraph.
</P>
<P>(14)(i) Potassium bromate, calcium bromate, potassium iodate, calcium iodate, calcium peroxide, or any combination of 2 or more of these if the total quantity, including the potassium bromate in any bromated flour used, is not more than 0.0075 part for each 100 parts by weight of flour used.
</P>
<P>(ii) Azodicarbonamide, if the total quantity, including any quantity in the flour used, is not more than 0.0045 part for each 100 parts by weight of flour used.
</P>
<P>(15) Dough strengtheners and other dough conditioners not listed or referred to in this paragraph, if the total quantities of such ingredients or combination is not more than 0.5 part for each 100 parts by weight of flour used.
</P>
<P>(16) Spices, spice oil, and spice extract.
</P>
<P>(17) Coloring may not be added as such or as part of another ingredient except as permitted by paragraph (c)(16) of this section and except that coloring which may be present in butter or margarine if the intensity of the butter or margarine color does not exceed “medium high” (MH) when viewed under diffused light (7400 Kelvin) against the Munsell Butter Color Comparator. The MH designation corresponds to the Munsell renotation of 3.8Y7.9/7.6.
</P>
<P>(18) Other ingredients that do not change the basic identity or adversely affect the physical and nutritional characteristics of the food.
</P>
<P>(d) Total solids are determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 14.091(a), which is incorporated by reference, except that if the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of the material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(e)(1) The name of the food is “bread”, “white bread”, “rolls”, “white rolls”, “buns”, “white buns”, as applicable. When the food contains not less than 2.56 percent by weight of whole egg solids, the name of the food may be “egg bread”, “egg rolls”, or “egg buns”, as applicable, accompanied by the statement “Contains ____ medium-sized egg(s) per pound” in the manner prescribed by § 102.5(c)(3) of this chapter, the blank to be filled in with the number which represents the whole egg content of the food expressed to the nearest one-fifth egg but not greater than the amount actually present. For the purpose of this regulation, whole egg solids are the edible contents of eggs calculated on a moisture-free basis and exclusive of any nonegg solids which may be present in standardized and other commercial egg products. One medium-sized egg is equivalent to 0.41 ounce of whole egg solids.
</P>
<P>(2) When the label bears any representation, other than in the ingredient listing, of the presence of egg in the food, e.g., the word egg or any phonetic equivalent spelling of the word egg, or a picture of an egg, the food shall contain not less than 2.56 percent of whole egg solids.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14400, Mar. 15, 1977, as amended at 43 FR 47177, Oct. 13, 1978; 47 FR 11826, Mar. 19, 1982; 49 FR 10096, Mar. 19, 1984; 49 FR 13692, Apr. 6, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 136.115" NODE="21:2.0.1.1.27.2.1.2" TYPE="SECTION">
<HEAD>§ 136.115   Enriched bread, rolls, and buns.</HEAD>
<P>(a) Each of the foods enriched bread, enriched rolls, and enriched buns conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for bread, rolls or buns by § 136.110, except that:
</P>
<P>(1) Each such food contains in each pound 1.8 milligrams of thiamin, 1.1 milligrams of riboflavin, 15 milligrams of niacin, 0.43 milligrams of folic acid, and 12.5 milligrams of iron.
</P>
<P>(2) Each such food may contain added calcium in such quantity that the total calcium content is 600 milligrams per pound. If insufficient calcium is added to meet the 600-milligram level per pound of the finished food, no claim may be made on the label for calcium as a nutrient except as a part of nutrition labeling.
</P>
<P>(3) The requirements of paragraphs (a) (1) and (2) of this section will be deemed to have been met if reasonable overages of the vitamins and minerals, within the limits of good manufacturing practice, are present to ensure that the required levels of the vitamins and minerals are maintained throughout the expected shelf life of the food under customary conditions of distribution and storage. The quantitative content of the following vitamins shall be calculated in terms of the following chemically identifiable reference forms:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Vitamin
</TH><TH class="gpotbl_colhed" colspan="3" scope="col">Reference form
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Name
</TH><TH class="gpotbl_colhed" scope="col">Empirical formula
</TH><TH class="gpotbl_colhed" scope="col">Molecular weight
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine</TD><TD align="left" class="gpotbl_cell">Thiamine chloride hydrochloride</TD><TD align="left" class="gpotbl_cell">C<E T="52">12</E>H<E T="52">17</E>ClN<E T="52">4</E> OS·HCl</TD><TD align="right" class="gpotbl_cell">337.28
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin</TD><TD align="left" class="gpotbl_cell">Riboflavin</TD><TD align="left" class="gpotbl_cell">C<E T="52">17</E>H<E T="52">2</E>0N<E T="52">4</E>O<E T="52">6</E></TD><TD align="right" class="gpotbl_cell">376.37
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="left" class="gpotbl_cell">Niacin</TD><TD align="left" class="gpotbl_cell">C<E T="52">6</E>H<E T="52">5</E>NO<E T="52">2</E></TD><TD align="right" class="gpotbl_cell">123.11</TD></TR></TABLE></DIV></DIV>
<P>(4) Each such food may also contain wheat germ or partly defatted wheat germ, but the total quantity thereof, including any wheat germ or partly defatted wheat germ in any enriched flour used, shall not be more than 5 percent of the flour ingredient.
</P>
<P>(5) Enriched flour may be used, in whole or in part, instead of flour. As used in this section, the term “enriched flour” includes enriched bromated flour.
</P>
<P>(6) The limitation prescribed by § 136.110(c)(6) on the quantity and composition of milk and/or other dairy products does not apply.
</P>
<P>(7) The vitamins and minerals added to the food for enrichment purposes may be supplied by any safe and suitable substances. Niacin equivalents as derived from tryptophan content shall not be used in determining total niacin content.
</P>
<P>(b) The name of the food is “enriched bread”, “enriched rolls”, or “enriched buns”, as applicable. When the food contains not less than 2.56 percent by weight of whole egg solids, the name of the food may be “enriched egg bread”, “enriched egg rolls”, or “enriched egg buns”, as applicable, accompanied by the statement “Contains __ medium-sized egg(s) per pound” in the manner prescribed by § 102.5(c)(3) of this chapter, the blank to be filled in with the number which represents the whole egg content of the food expressed to the nearest one-fifth egg but not greater than the amount actually present. For the purpose of this regulation, whole egg solids are the edible contents of eggs calculated on a moisture-free basis and exclusive of any non-egg solids which may be present in standardized and other commercial egg products. One medium-sized egg is equivalent to 0.41 ounce of whole egg solids. When the food complies with the requirements for milk and/or other dairy products content in § 136.130 for milk bread, the name of the food may be “enriched milk bread”, “enriched milk rolls”, or “enriched milk buns”, as applicable. When the food complies with the requirements for both enriched egg bread and enriched milk bread in this section, the name of the food may be “enriched milk and egg bread”, “enriched milk and egg rolls”, or “enriched milk and egg buns”, as applicable accompanied by the statement “Contains __ medium-sized egg(s) per pound” in the manner prescribed by § 102.5(c)(3) of this chapter, the blank to be filled in with the number which represents the whole egg content of the food expressed to the nearest one-fifth egg but no greater than the amount actually present. For purposes of this regulation, whole egg solids are the edible contents of eggs calculated on a moisture-free basis and exclusive of any non-egg solids which may be present in standardized or other commercial egg products. One medium-sized egg is equivalent to 0.41 ounce of whole egg solids.
</P>
<CITA TYPE="N">[42 FR 14400, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978; 46 FR 43413, Aug. 28, 1981; 61 FR 8796, Mar. 5, 1996; 61 FR 14245, Apr. 1, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 136.130" NODE="21:2.0.1.1.27.2.1.3" TYPE="SECTION">
<HEAD>§ 136.130   Milk bread, rolls, and buns.</HEAD>
<P>(a) Each of the foods milk bread, milk rolls, and milk buns conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for bread, rolls or buns by § 136.110 except that:
</P>
<P>(1) The only moistening ingredient permitted in the preparation of the dough is milk or, as an alternative, a combination of dairy products in such a proportion that the weight of the nonfat milk solids is not more than 2.3 times and not less than 1.2 times the weight of the milkfat therein, with or without water, in a quantity that provides not less than 8.2 parts milk solids for each 100 parts by weight of flour.
</P>
<P>(2) No buttermilk, buttermilk product, cheese whey, cheese whey product, or milk protein is used.
</P>
<P>(b) The name of the food is “milk bread”, “milk rolls”, “milk buns”, as applicable. 


</P>
</DIV8>


<DIV8 N="§ 136.160" NODE="21:2.0.1.1.27.2.1.4" TYPE="SECTION">
<HEAD>§ 136.160   Raisin bread, rolls, and buns.</HEAD>
<P>(a) Each of the foods raisin bread, raisin rolls, and raisin buns conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for bread, rolls or buns by § 136.110, except that:
</P>
<P>(1) Not less than 50 parts by weight of seeded or seedless raisins are used for each 100 parts by weight of flour used.
</P>
<P>(2) Water extract of raisins may be used, but not to replace raisins.
</P>
<P>(3) The baked units may bear icing or frosting.
</P>
<P>(4) The limitation prescribed by § 136.110(c)(6) on the quantity and composition of milk and/or other dairy products does not apply.
</P>
<P>(5) The total solids are determined by the method prescribed in § 136.110(d), except that section 14.091(b) of “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference, will apply. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(b) The name of the food is “raisin bread”, “raisin rolls”, “raisin buns”, as applicable. When the food contains not less than 2.56 percent by weight of whole egg solids, the name of the food may be “raisin and egg bread”, “raisin and egg rolls”, or “raisin and egg buns”, as applicable, accompanied by the statement “Contains __ medium-sized egg(s) per pound” in the manner prescribed by § 102.5(c)(3) of this chapter, the blank to be filled in with the number which represents the whole egg content of the food expressed to the nearest one-fifth egg but not greater than the amount actually present. For purposes of this regulation, whole egg solids are the edible contents of eggs calculated on a moisture-free basis and exclusive of any nonegg solids which may be present in standardized and other commercial egg products. One medium-sized egg is equivalent to 0.41 ounce of whole egg solids.
</P>
<CITA TYPE="N">[42 FR 14400, Mar. 15, 1977, as amended at 47 FR 11826, Mar. 19, 1982; 49 FR 10096, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 136.180" NODE="21:2.0.1.1.27.2.1.5" TYPE="SECTION">
<HEAD>§ 136.180   Whole wheat bread, rolls, and buns.</HEAD>
<P>(a) Each of the foods whole wheat bread, graham bread, entire wheat bread, whole wheat rolls, graham rolls, entire wheat rolls, whole wheat buns, graham buns, and entire wheat buns conforms to the definition and standard of identity and is subject to the label statement of ingredients prescribed for bread, rolls and buns by § 136.110, except that:
</P>
<P>(1) The dough is made from the optional ingredient whole wheat flour, bromated whole wheat flour, or a combination of these. No flour, bromated flour, or phosphated flour is used. The potassium bromate in any bromated whole wheat flour used is deemed to be an additional optional ingredient in the whole wheat bread, whole wheat rolls, or whole wheat buns.
</P>
<P>(2) The limitation prescribed by § 136.110(c)(6) on the quantity and composition of milk and/or other dairy products does not apply.
</P>
<P>(b) The name of the food is “whole wheat bread”, “graham bread”, “entire wheat bread”, “whole wheat rolls”, “graham rolls”, “entire wheat rolls”, “whole wheat buns”, “graham buns”, “entire wheat buns”, as applicable.


</P>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="137" NODE="21:2.0.1.1.28" TYPE="PART">
<HEAD>PART 137—CEREAL FLOURS AND RELATED PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14402, Mar. 15, 1977, unless otherwise noted.
</PSPACE></SOURCE>
<EDNOTE>
<HED>Editorial Note:</HED><PSPACE>Nomenclature changes to part 137 appear at 63 FR 14035, Mar. 24, 1998.</PSPACE></EDNOTE>

<DIV6 N="A" NODE="21:2.0.1.1.28.1" TYPE="SUBPART">
<HEAD>Subpart A [Reserved]</HEAD>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.28.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Cereal Flours and Related Products</HEAD>


<DIV8 N="§ 137.105" NODE="21:2.0.1.1.28.2.1.1" TYPE="SECTION">
<HEAD>§ 137.105   Flour.</HEAD>
<P>(a) Flour, white flour, wheat flour, plain flour, is the food prepared by grinding and bolting cleaned wheat, other than durum wheat and red durum wheat. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent. Harmless preparations of α-amylase obtained from <I>Aspergillus oryzae,</I> alone or in a safe and suitable carrier, may be used. When tested for granulation as prescribed in paragraph (c)(4) of this section, not less than 98 percent of the flour passes through a cloth having openings not larger than those of woven wire cloth designated “212 µm (No. 70)” complying with the specifications for such cloth set forth in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The flour is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than the sum of 
<FR>1/20</FR> of the percent of protein therein, calculated to a moisture-free basis, plus 0.35. Its moisture content is not more than 15 percent. It may contain ascorbic acid in a quantity not to exceed 200 parts per million as a dough conditioner. Unless such addition conceals damage or inferiority or makes the flour appear to be better or of greater value than it is, one or any combination of two or more of the following optional bleaching ingredients may be added in a quantity not more than sufficient for bleaching or, in case such ingredient has an artificial aging effect, in a quantity not more than sufficient for bleaching and such artificial aging effect:
</P>
<P>(1) Oxides of nitrogen.
</P>
<P>(2) Chlorine.
</P>
<P>(3) Nitrosyl chloride.
</P>
<P>(4) Chlorine dioxide.
</P>
<P>(5) One part by weight of benzoyl peroxide mixed with not more than six parts by weight of one or any mixture of two or more of the following: potassium alum, calcium sulfate, magnesium carbonate, sodium aluminum sulfate, dicalcium phosphate, tricalcium phosphate, starch, calcium carbonate.
</P>
<P>(6) Acetone peroxides complying with the provisions of § 172.802 of this chapter.
</P>
<P>(7) Azodicarbonamide (complying with the requirements of § 172.806 of this chapter, including the quantitative limit of not more than 45 parts per million).
</P>
<P>(b)(1) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(2) When ascorbic acid is added, the label shall bear the statement “Ascorbic acid added as a dough conditioner”. When the optional ingredient α-amylase obtained from <I>Aspergillus oryzae</I>” is used, it may alternatively be declared in the list of ingredients as “Fungal <I>alpha</I>-amylase,” “Fungal α-amylase”, “Enzyme”, or “Enzyme added for improved baking”. When any optional bleaching ingredient is used, the label shall bear the word “Bleached”. Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the word “Bleached” shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter; except that where such name is a part of a trademark or brand, other written, printed, or graphic matter, which is also a part of such trademark or brand, may so intervene if the word “Bleached” is in such juxtaposition with such trademark or brand as to be conspicuously related to such name.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) Ash is determined by the method prescribed in the AOAC, 13th Ed. (1980), section 14.006, “Direct Method—Official Final Action,” under the heading “Ash (5),” which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a) of this section. Ash is calculated to a moisture-free basis by subtracting the percent of moisture in the flour from 100, dividing the remainder into the percent of ash, and multiplying the quotient by 100.
</P>
<P>(2) Protein is 5.7 times the nitrogen as determined by the method prescribed in section 2.057, “Improved Kjeldahl Methods for Nitrate-Free Samples (20)—Official Final Action,” AOAC, 13th Ed. (1980), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a) of this section. Protein is calculated to a moisture-free basis by subtracting the percent of moisture in the flour from 100, dividing the remainder into the percent of protein, and multiplying the quotient by 100.
</P>
<P>(3) Moisture is determined by the method prescribed in the AOAC, 13th Ed. (1980), sections 14.002 and 14.003, “Vacuum Oven Method (2)—Official Final Action,” under the heading “Total Solids Moisture, Indirect Method,” which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a) of this section.
</P>
<P>(4) Granulation is determined as follows: Use No. 70 sieve complying with the specifications for “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)” prescribed in paragraph (a) of this section. Attach bottom pan to sieve in Ro-Tap sifter (or an equivalent sifter). Place half of a rubber ball or other sieving aid in the sieve. Pour 100 grams of the sample in the sieve and turn on the sifter with knocker. Sift exactly 5 minutes. Weigh the residue on the No. 70 sieve and convert to percentage.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, 1982; 47 FR 43363, Oct. 1, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.155" NODE="21:2.0.1.1.28.2.1.2" TYPE="SECTION">
<HEAD>§ 137.155   Bromated flour.</HEAD>
<P>Bromated flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for flour by § 137.105, except that potassium bromate is added in a quantity not exceeding 50 parts to each million parts of the finished bromated flour, and is added only to flours whose baking qualities are improved by such addition.
</P>
<CITA TYPE="N">[57 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.160" NODE="21:2.0.1.1.28.2.1.3" TYPE="SECTION">
<HEAD>§ 137.160   Enriched bromated flour.</HEAD>
<P>Enriched bromated flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for enriched flour by § 137.165, except that potassium bromate is added in a quantity not exceeding 50 parts to each million parts of the finished enriched bromated flour, and is added only to enriched flours whose baking qualities are improved by such addition.
</P>
<CITA TYPE="N">[58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.165" NODE="21:2.0.1.1.28.2.1.4" TYPE="SECTION">
<HEAD>§ 137.165   Enriched flour.</HEAD>
<P>Enriched flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for flour by § 137.105, except that:
</P>
<P>(a) It contains in each pound 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron.
</P>
<P>(b) It may contain added calcium in such quantity that the total calcium content is 960 milligrams per pound. Enriched flour may be acidified with monocalcium phosphate within the limits prescribed by § 137.175 for phosphated flour, but, if insufficient additional calcium is present to meet the 960 milligram level, no claim may be made on the label for calcium as a nutrient;
</P>
<P>(c) The requirement of paragraphs (a) and (b) of this section will be deemed to have been met if reasonable overages of the vitamins and minerals, within the limits of good manufacturing practice, are present to insure that the required levels of the vitamins and minerals are maintained throughout the expected shelf life of the food under customary conditions of distribution and storage. The quantitative content of the following vitamins shall be calculated in terms of the following chemically identifiable reference forms:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Vitamin
</TH><TH class="gpotbl_colhed" colspan="3" scope="col">Reference form
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Name
</TH><TH class="gpotbl_colhed" scope="col">Empirical formula
</TH><TH class="gpotbl_colhed" scope="col">Molecular weight
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine</TD><TD align="left" class="gpotbl_cell">Thiamine chloride hydrochloride</TD><TD align="left" class="gpotbl_cell">C<E T="52">12</E>H<E T="52">17</E>ClN<E T="52">4</E>OS·HCl</TD><TD align="right" class="gpotbl_cell">337.28
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin</TD><TD align="left" class="gpotbl_cell">Riboflavin</TD><TD align="left" class="gpotbl_cell">C<E T="52">17</E>H<E T="52">20</E>N<E T="52">4</E>O<E T="52">6</E></TD><TD align="right" class="gpotbl_cell">376.37
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="left" class="gpotbl_cell">Niacin</TD><TD align="left" class="gpotbl_cell">C<E T="52">6</E>H<E T="52">5</E>NO<E T="52">2</E></TD><TD align="right" class="gpotbl_cell">123.11</TD></TR></TABLE></DIV></DIV>
<P>(d) It may contain not more than 5 percent by weight of wheat germ or partly defatted wheat germ;
</P>
<P>(e) In determining whether the ash content complies with the requirements of this section, ash resulting from any added iron or salts of iron or calcium or wheat germ is excluded in calculating ash content.
</P>
<P>(f) All ingredients from which the food is fabricated shall be safe and suitable. The vitamins and minerals added to the food for enrichment purposes may be supplied by any safe and suitable substance. Niacin equivalents as derived from tryptophan content shall not be used in determining total niacin content.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978; 46 FR 43414, Aug. 28, 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar. 5, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 137.170" NODE="21:2.0.1.1.28.2.1.5" TYPE="SECTION">
<HEAD>§ 137.170   Instantized flours.</HEAD>
<P>(a) Instantized flours, instant blending flours, and quick-mixing flours, are the foods each of which conforms to the definition and standard of identity and is subject to the requirement for label statement of ingredients prescribed for the corresponding kind of flour by §§ 137.105, 137.155, 137.160, 137.165, 137.175, 137.180, and 137.185, except that each such flour has been made by one of the optional procedures set forth in paragraph (b) of this section, and is thereby made readily pourable. Such flours will all pass through a No. 20 mesh U.S. standard sieve (840-micron opening), and not more than 20 percent will pass through a 200 mesh U.S standard sieve (74-micron opening).
</P>
<P>(b) The optional procedures referred to in paragraph (a) of this section are:
</P>
<P>(1) A selective grinding and bolting procedure or other milling procedure, whereby controlled techniques are used to obtain a food too fine to meet the granulation specification prescribed in § 137.300(a) for farina.
</P>
<P>(2) An agglomerating procedure, whereby flour that originally meets the granulation specification prescribed in § 137.105(a) has been modified by further processing, so that a number of the individual flour particles have been combined into agglomerates conforming to the granulation specifications set out in paragraph (a) of this section. 
</P>
<P>(c) The name of each product covered by this section is the name prescribed by the definition and standard of identity for the corresponding kind of flour as referred to in paragraph (a) of this section, preceded immediately and conspicuously by the words “Instantized”, “Instant blending”, or “Quick-mixing”.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.175" NODE="21:2.0.1.1.28.2.1.6" TYPE="SECTION">
<HEAD>§ 137.175   Phosphated flour.</HEAD>
<P>Phosphated flour, phosphated white flour, and phosphated wheat flour, conform to the definition and standard of identity, and are subject to the requirements for label declaration of ingredients, prescribed for flour by § 137.105, except that:
</P>
<P>(a) Monocalcium phosphate is added in a quantity not less than 0.25 percent and not more than 0.75 percent of the weight of the finished phosphated flour; and
</P>
<P>(b) In determining whether the ash content complies with the requirements of this section allowance is made for the added monocalcium phosphate.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.180" NODE="21:2.0.1.1.28.2.1.7" TYPE="SECTION">
<HEAD>§ 137.180   Self-rising flour.</HEAD>
<P>(a) Self-rising flour, self-rising white flour, self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the acid-reacting substances monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate. It is seasoned with salt. When it is tested by the method prescribed in paragraph (c) of this section not less than 0.5 percent of carbon dioxide is evolved. The acid-reacting substance is added in sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of flour used. Subject to the conditions and restrictions prescribed by § 137.105(a), the bleaching ingredients specified in such section may be added as optional ingredients. If the flour used in making the self-rising flour is bleached, the optional bleaching ingredient used therein (see § 137.105(a)) is also an optional ingredient of the self-rising flour.
</P>
<P>(b) <I>Label declaration.</I> Each of the ingredients used in the food, shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(c) The method referred to in paragraph (a) of this section is the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 8.002, “Reagent (Displacement soln.),” and section 8.003, “Chittick apparatus,” under the heading “Total Carbon Dioxide (1)—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>The following procedure is substituted for the procedure specified in the AOAC, under section 8.004, “Determination”:
</P>
<P>(1) Weigh 17 grams of the official sample into flask A, add 15-20 glass beads (4-6 mm. diameter), and connect this flask with the apparatus (fig. 22). Open stopcock C and by means of the leveling bulb E bring the displacement solution to the 25 cc. graduation above the zero mark. (This 25 cc. is a partial allowance for the volume of acid to be used in the decomposition.) Allow the apparatus to stand 1-2 minutes to insure that the temperature and pressure within the apparatus are the same as those of the room. Close the stopcock, lower the leveling bulb somewhat to reduce the pressure within the apparatus, and slowly run into the decomposition flask from burette F 45 cc. of sulfuric acid (1 + 5). To prevent the liberated carbon dioxide from escaping through the acid burette into the air, keep the displacement solution in the leveling bulb at all times during the decomposition at a lower level than that in the gas-measuring tube. Rotate and then vigorously agitate the decomposition flask for three minutes to mix the contents intimately. Allow to stand for 10 minutes to bring to equilibrium. Equalize the pressure in the measuring tube by means of the leveling bulb and read the volume of gas from the zero point on the tube. Deduct 20 cc. from this reading (this 20 cc. together with previous allowance of 25 cc. compensates for the 45 cc. acid used in the decomposition). Observe the temperature of the air surrounding the apparatus and also the barometric pressure and multiply the number of mL of gas evolved by the factor given in section 52.007, “Correction factors for gasometric determination of carbon dioxide,” AOAC, 13th Ed. (1980), which is incorporated by reference (the availability of this incorporation by reference is given in paragraph (c) of this section), for the temperature and pressure observed. Divide the corrected reading by 100 to obtain the apparent percent by weight of carbon dioxide in the official sample.
</P>
<P>(2) Correct the apparent percent of carbon dioxide to compensate for varying atmospheric conditions by immediately assaying a synthetic sample by the same method in the same apparatus.
</P>
<P>(3) Prepare the synthetic sample with 16.2 grams of flour, 0.30 gram of monocalcium phosphate, 0.30 gram of salt, and a sufficient quantity of sodium bicarbonate U.S.P. (dried over sulfuric acid) to yield the amount of carbon dioxide recovered in assay of official sample. Determine this quantity by multiplying weight of carbon dioxide recovered in assay of official sample by 1.91.
</P>
<P>(4) Divide the weight of carbon dioxide recovered from synthetic sample by weight of carbon dioxide contained in sodium bicarbonate used.
</P>
<P>(5) Divide the quotient into the apparent percent of carbon dioxide in official sample to obtain percent of carbon dioxide evolved from the official sample.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.185" NODE="21:2.0.1.1.28.2.1.8" TYPE="SECTION">
<HEAD>§ 137.185   Enriched self-rising flour.</HEAD>
<P>Enriched self-rising flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for self-rising flour by § 137.180, except that:
</P>
<P>(a) It contains in each pound 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron.
</P>
<P>(b) It contains added calcium in such quantity that the total calcium content is 960 milligrams per pound. If a calcium compound is added for technical purposes to give self-rising characteristics to the flour, the amount of calcium per pound of flour may exceed 960 milligrams provided that the excess is no greater than necessary to accomplish the intended effect. However, if such calcium is insufficient to meet the 960-milligram level, no claim may be made on the label for calcium as a nutrient.
</P>
<P>(c) The requirements of paragraphs (a) and (b) of this section will be deemed to have been met if reasonable overages of the vitamins and minerals, within the limits of good manufacturing practice, are present to insure that the required levels of the vitamins and minerals are maintained throughout the expected shelf life of the food under customary conditions of distribution and storage. The quantitative content of the following vitamins shall be calculated in terms of the following chemically identifiable reference forms:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Vitamin
</TH><TH class="gpotbl_colhed" colspan="3" scope="col">Reference form
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Name
</TH><TH class="gpotbl_colhed" scope="col">Empirical formula
</TH><TH class="gpotbl_colhed" scope="col">Molecular weight
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Thiamine</TD><TD align="left" class="gpotbl_cell">Thiamine chloride hydrochloride</TD><TD align="left" class="gpotbl_cell">C<E T="52">12</E>H<E T="52">17</E>ClN<E T="52">4</E>OS·HCl</TD><TD align="right" class="gpotbl_cell">337.28
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Riboflavin</TD><TD align="left" class="gpotbl_cell">Riboflavin</TD><TD align="left" class="gpotbl_cell">C<E T="52">17</E>H<E T="52">20</E>N<E T="52">4</E>O<E T="52">6</E></TD><TD align="right" class="gpotbl_cell">376.37
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Niacin</TD><TD align="left" class="gpotbl_cell">Niacin</TD><TD align="left" class="gpotbl_cell">C<E T="52">6</E>H<E T="52">5</E>NO<E T="52">2</E></TD><TD align="right" class="gpotbl_cell">123.11</TD></TR></TABLE></DIV></DIV>
<P>(d) It may contain not more than 5 percent by weight of wheat germ or partly defatted wheat germ;
</P>
<P>(e) When calcium is added as dicalcium phosphate, such dicalcium phosphate is also considered to be an acid-reacting substance;
</P>
<P>(f) When calcium is added as carbonate, the method set forth in § 137.180(c) does not apply as a test for carbon dioxide evolved; but in such case the quantity of carbon dioxide evolved under ordinary conditions of use of the enriched self-rising flour is not less than 0.5 percent of the weight thereof; 
</P>
<P>(g) All ingredients from which the food is fabricated shall be safe and suitable. The vitamins and minerals added to the food for enrichment purposes may be supplied by any safe and suitable substances. Niacin equivalents as derived from tryptophan content shall not be used in determining total niacin content.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978; 46 FR 43414, Aug. 28, 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar. 5, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 137.190" NODE="21:2.0.1.1.28.2.1.9" TYPE="SECTION">
<HEAD>§ 137.190   Cracked wheat.</HEAD>
<P>Cracked wheat is the food prepared by so cracking or cutting into angular fragments cleaned wheat other than durum wheat and red durum wheat that, when tested by the method prescribed in § 137.200(c)(2), not less than 90 percent passes through a No. 8 sieve and not more than 20 percent passes through a No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. Cracked wheat contains not more than 15 percent of the moisture as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 7.002 under “Preparation of Sample—Official Final Action,” and section 7.003 under “Moisture—Official Final Action. I. Drying in Vacuo at 95-100° (2),” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 137.195" NODE="21:2.0.1.1.28.2.1.10" TYPE="SECTION">
<HEAD>§ 137.195   Crushed wheat.</HEAD>
<P>Crushed wheat, coarse ground wheat, is the food prepared by so crushing cleaned wheat other than durum wheat and red durum wheat that, when tested by the method prescribed in § 137.200(c)(2), 40 percent or more passes through a No. 8 sieve and less than 50 percent passes through a No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. Crushed wheat contains not more than 15 percent of moisture as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 7.002 under “Preparation of Sample—Official Final Action,” and section 7.003 under “Moisture—Official Final Action. I. Drying in Vacuo at 95-100° (2),” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 137.200" NODE="21:2.0.1.1.28.2.1.11" TYPE="SECTION">
<HEAD>§ 137.200   Whole wheat flour.</HEAD>
<P>(a) Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 µm (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent. It may contain harmless preparations of α-amylase obtained from <I>Aspergillus oryzae,</I> alone or in a safe and suitable carrier. The moisture content of whole wheat flour is not more than 15 percent. It may contain ascorbic acid in a quantity not to exceed 200 parts per million as a dough conditioner. Unless such addition conceals damage or inferiority or makes the whole wheat flour appear to be better or of greater value than it is, the optional bleaching ingredient azodicarbonamide (complying with the requirements of § 172.806 of this chapter, including the quantitative limit of not more than 45 parts per million) or chlorine dioxide, or chlorine, or a mixture of nitrosyl chloride and chlorine, may be added in a quantity not more than sufficient for bleaching and artificial aging effects.
</P>
<P>(b)(1) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(2) When ascorbic acid is added, the label shall bear the statement “Ascorbic acid added as a dough conditioner”. When the optional ingredient “α”-amylase obtained from <I>Aspergillus oryzae</I>” is used, it may alternatively be declared in the list of ingredients as “Fungal <I>alpha</I>-amylase,” “Fungal α-amylase”, “Enzyme”, or “Enzyme added for improved baking”. When any optional bleaching ingredient is used, the label shall bear the word “Bleached”. Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the word “Bleached” shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter; except that where such name is a part of a trademark or brand, other written, printed or graphic matter, which is also a part of such trademark or brand, may so intervene if the word “Bleached” is in such juxtaposition with such trademark or brand as to be conspicuously related to such name.
</P>
<P>(c) For the purposes of this section:
</P>
<P>(1) Moisture is determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 14.002. “Vacuum Oven Method—Official Final Action,” and section 14.003, “Determination,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(2) The method referred to in paragraph (a) of this section is as follows: Use No. 8 and No. 20 sieves, having standard 8-inch full-height frames, complying with the specifications set forth in the AOAC, Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section. Fit a No. 8 sieve into a No. 20 sieve. Attach bottom pan to the No. 20 sieve. Pour 100 gm. of the sample into the No. 8 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about one-sixth of a revolution each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 8 sieve and the material which passes through the No. 20 sieve.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, 1982; 47 FR 43364, Oct. 1, 1982; 49 FR 10097, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.205" NODE="21:2.0.1.1.28.2.1.12" TYPE="SECTION">
<HEAD>§ 137.205   Bromated whole wheat flour.</HEAD>
<P>Bromated whole wheat flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is added in a quantity not exceeding 75 parts to each million parts of finished bromated whole wheat flour.
</P>
<CITA TYPE="N">[58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.211" NODE="21:2.0.1.1.28.2.1.13" TYPE="SECTION">
<HEAD>§ 137.211   White corn flour.</HEAD>
<P>(a) White corn flour is the food prepared by so grinding and bolting cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this section, not less than 98 percent passes through a No. 50 sieve and not less than 50 percent passes through No. 70 woven-wire cloth. Its moisture content is not more than 15 percent. In its preparation, part of the ground corn may be removed, but in any such case, the content (on a moisture-free basis) of neither the crude fiber nor fat in the finished white corn flour exceeds the content (on a moisture-free basis) of such substance in the cleaned corn from which it was ground.
</P>
<P>(b)(1) For the purpose of this section, moisture, fat, and crude fiber are determined by methods therefore referred to in § 137.250(b)(1).
</P>
<P>(2) The method referred to in paragraph (a) of this section is as follows: Weigh 5 grams of sample into a tared truncated metal cone (top diameter 5 centimeters, bottom diameter 2 centimeters, height 4 centimeters), fitted at bottom with 70-mesh wire cloth complying with the specifications for No. 70 wire cloth in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>Attach cone to a suction flask. Wash with 150 ml. of petroleum ether applied in a small stream without suction, while gently stirring the sample with a small glass rod. Apply suction for 2 minutes after washing is completed, then shake the cone for 2 minutes with a vigorous horizontal motion, striking the side against the hand, and then weigh. The decrease in weight of sample, calculated as percent by weight of sample shall be considered the percent passing through No. 70 wire cloth. Transfer the residue from cone to a No. 50 sieve having a standard 20.3 centimeter (8-inch) diameter full-height frame, complying with the specifications for wire cloth and sieve frame in “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series).” Shake for 2 minutes with a vigorous horizontal motion, striking the side against the hand; remove and weigh the residue; calculate the weight of residue as percent by weight of sample, and subtract from 100 percent to obtain the percent of sample passing through the No. 50 sieve.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11827, Mar. 19, 1982; 49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 137.215" NODE="21:2.0.1.1.28.2.1.14" TYPE="SECTION">
<HEAD>§ 137.215   Yellow corn flour.</HEAD>
<P>Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used instead of clean white corn.


</P>
</DIV8>


<DIV8 N="§ 137.220" NODE="21:2.0.1.1.28.2.1.15" TYPE="SECTION">
<HEAD>§ 137.220   Durum flour.</HEAD>
<P>(a) Durum flour is the food prepared by grinding and bolting cleaned durum wheat. When tested for granulation as prescribed in § 137.105(c)(4), not less than 98 percent of such flour passes through the No. 70 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 1.5 percent. Its moisture content is not more than 15 percent.
</P>
<P>(b) For the purpose of this section, ash, moisture, and granulation are determined by the methods prescribed in § 137.105(c).


</P>
</DIV8>


<DIV8 N="§ 137.225" NODE="21:2.0.1.1.28.2.1.16" TYPE="SECTION">
<HEAD>§ 137.225   Whole durum flour.</HEAD>
<P>Whole durum wheat flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat other than durum wheat and red durum wheat, is used in its preparation.
</P>
<CITA TYPE="N">[58 FR 2877, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.250" NODE="21:2.0.1.1.28.2.1.17" TYPE="SECTION">
<HEAD>§ 137.250   White corn meal.</HEAD>
<P>(a) White corn meal is the food prepared by so grinding cleaned white corn that when tested by the method prescribed in paragraph (b)(2) of this section not less than 95 percent passes through a No. 12 sieve, not less than 45 percent through a No. 25 sieve, but not more than 35 percent through a No. 72 grits gauze. Its moisture content is not more than 15 percent. In its preparation coarse particles of the ground corn may be separated and discarded, or reground and recombined with all or part of the material from which they were separated, but in any such case the crude fiber content of the finished corn meal is not less than 1.2 percent and not more than that of the cleaned corn from which it was ground, and its fat content does not differ more than 0.3 percent from that of such corn. The contents of crude fiber and fat in all the foregoing provisions relating thereto are on a moisture-free basis.
</P>
<P>(b)(1) For the purposes of this section, moisture, fat, and crude fiber content will be determined by the following methods of analysis from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference (copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>):
</P>
<P>(i) Moisture content—sections 14.062 and 14.063 (Official Final Action).
</P>
<P>(ii) Fat content—sections 14.062 and 14.067 (Official Final Action).
</P>
<P>(iii) Crude fiber content—sections 14.062 and 14.065 (Official Final Action).
</P>
<P>(2) The method referred to in paragraph (a) of this section is as follows: Use No. 12 and No. 25 sieves, having standard 20.3 centimeter (8-inch) diameter full-height frames, complying with the specifications for wire cloth and sieve frames in “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)” prescribed in § 137.105(a), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> A sieve with frame of the same dimensions as the Nos. 12 and 25 and fitted with 72 XXX grits gauze is used as the third sieve. It is referred to hereafter as the No. 72 sieve. The 72 XXX grits gauze has openings equivalent in size with those of No. 70 woven-wire cloth, complying with specifications for such cloth contained in such “Standard Specifications for Sieves.” Attach bottom pan to No. 72 sieve. Fit the No. 25 sieve into the No. 72 sieve and the No. 12 sieve into the No. 25 sieve. Pour 100 grams of sample into the No. 12 sieve, attach cover and hold the assembly in a slightly inclined position and shake the assembly of sieves by striking the sides against one hand with an upward stroke, at the rate of about 150 times per minute. Turn the assembly of sieves about one-sixth of a revolution, each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh separately the material remaining on each sieve and in the pan, and calculate each weight as percent of sample. Sometimes when meals are tested, fine particles clog the sieve openings. If any sieve is clogged by fine material smaller than its openings, empty the contents onto a piece of paper. Remove the entrapped material on the bottom of the sieve by a hair brush and add to the sieve below. In like manner, clean the adhering material from inside the sieve and add to the material on the paper. Return mixture on the paper to the sieve, reassemble the sieves, and shake in the same manner as before for 1 minute. Repeat cleaning procedure if necessary until a 5-gram or less loss in weight occurs in any sieve during a 1-minute shaking. The percent of sample passing through No. 12 sieve shall be determined by subtracting from 100 percent, the percent of material remaining on the No. 12 sieve. The percent passing through a No. 25 sieve shall be determined by adding the percents remaining on the No. 72 sieve and the percent in pan. The percent in the pan shall be considered as the percent passing through a No. 72 XXX grits gauze.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 137.255" NODE="21:2.0.1.1.28.2.1.18" TYPE="SECTION">
<HEAD>§ 137.255   Bolted white corn meal.</HEAD>
<P>(a) Bolted white corn meal is the food prepared by so grinding and sifting cleaned white corn that:
</P>
<P>(1) Its crude fiber content is less than 1.2 percent but its fat content is not less than 2.25 percent; and
</P>
<P>(2) When tested by the method prescribed in § 137.250(b)(2), except that a No. 20 standard sieve is used instead of the No. 12 sieve, not less than 95 percent passes through a No. 20 sieve, not less than 45 percent through a No. 25 sieve, but not more than 25 percent through No. 72 XXX grits gauze. Its moisture content is not more than 15 percent. In its preparation particles of ground corn which contain germ may be separated, reground, and recombined with all or part of the material from which it was separated, but in any such case the fat content of the finished bolted white corn meal does not exceed by more than 0.3 percent the fat content of the cleaned corn from which it was ground. The contents of crude fiber and fat in all the foregoing provisions relating thereto are on a moisture-free basis.
</P>
<P>(b) For the purposes of this section, moisture, fat and crude fiber are determined by the methods therefor referred to in § 137.250(b)(1).


</P>
</DIV8>


<DIV8 N="§ 137.260" NODE="21:2.0.1.1.28.2.1.19" TYPE="SECTION">
<HEAD>§ 137.260   Enriched corn meals.</HEAD>
<P>(a) Enriched corn meals are the foods, each of which conforms to the definition and standard of identity prescribed for a kind of corn meal by §§ 137.250, 137.255, 137.265, 137.270, 137.275, 137.280, 137.285, and 137.290, except that:
</P>
<P>(1) It contains in each pound not less than 2.0 milligrams (mg) and not more than 3.0 mg of thiamin, not less than 1.2 mg and not more than 1.8 mg of riboflavin, not less than 16 mg and not more than 24 mg of niacin or niacinamide, not less than 0.7 mg and not more than 1.0 mg of folic acid, and not less than 13 mg and not more than 26 mg of iron (Fe);
</P>
<P>(2) It may contain in each pound not less than 250 U.S.P. units and not more than 1,000 U.S.P. units of vitamin D; and
</P>
<P>(3) It may contain in each pound not less than 500 milligrams and not more than 750 milligrams of calcium (Ca); <I>Provided, however,</I> That enriched self-rising corn meals shall contain in each pound not more than 1,750 milligrams of calcium (Ca). Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in this paragraph (a)(3) and in paragraphs (a) (1) and (2) of this section may be added in a harmless carrier which does not impair the enriched corn meal; such carrier is used only in the quantity necessary to effect an intimate and uniform admixture of such substances with the kind of corn meal used. Dried yeast in quantities not exceeding 1.5 percent by weight of the finished food may be used.
</P>
<P>(b) The name of each kind of enriched corn meal is the word “Enriched” followed by the name of the kind of corn meal used which is prescribed in the definition and standard of identity therefor.
</P>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993; 61 FR 8796, Mar. 5, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 137.265" NODE="21:2.0.1.1.28.2.1.20" TYPE="SECTION">
<HEAD>§ 137.265   Degerminated white corn meal.</HEAD>
<P>(a) Degerminated white corn meal, degermed white corn meal, is the food prepared by grinding cleaned white corn and removing bran and germ so that:
</P>
<P>(1) On a moisture-free basis, its crude fiber content is less than 1.2 percent and its fat content is less than 2.25 percent; and
</P>
<P>(2) When tested by the method prescribed in § 137.250(b)(2), except that a No. 20 standard sieve is used instead of a No. 12 sieve, not less than 95 percent passes through a No. 20 sieve, not less than 45 percent through a No. 25 sieve, but not more than 25 percent through No. 72 XXX grits gauze. Its moisture content is not more than 15 percent.
</P>
<P>(b) For the purposes of this section, moisture, fat and crude fiber are determined by methods therefor referred to in § 137.250(b)(1).


</P>
</DIV8>


<DIV8 N="§ 137.270" NODE="21:2.0.1.1.28.2.1.21" TYPE="SECTION">
<HEAD>§ 137.270   Self-rising white corn meal.</HEAD>
<P>(a) Self-rising white corn meal is an intimate mixture of white corn meal, sodium bicarbonate, and one or both of the acid-reacting substances monocalcium phosphate and sodium aluminum phosphate. It is seasoned with salt. When it is tested by the method prescribed in paragraph (b) of this section, not less than 0.5 percent of carbon dioxide is evolved. The acid-reacting substance is added in sufficient quantity to neutralize the sodium bicarbonate. The combined weight of such acid-reacting substance and sodium bicarbonate is not more than 4.5 parts to each 100 parts of white corn meal used.
</P>
<P>(b) The method referred to in paragraph (a) of this section is the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 8.002, “Reagent (Displacement soln.),” and section 8.003, “Chittick apparatus,” under the heading “Total Carbon Dioxide (1)—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The following procedure is substituted for the procedure specified in the AOAC, under section 8.004, “Determination”:
</P>
<P>(1) Weigh 17 grams of the official sample into flask <I>A,</I> add 15-20 glass beads (4-6 mm. diameter), and connect this flask with the apparatus (fig. 25). Open stopcock <I>C</I> and by means of the leveling bulk <I>E</I> bring the displacement solution to the 25 cc. graduation above the zero mark. (This 25 cc. is a partial allowance for the volume of acid to be used in the decomposition.) Allow the apparatus to stand 1-2 minutes to insure that the temperature and pressure within the apparatus are the same as those of the room. Close the stopcock, lower the leveling bulb somewhat to reduce the pressure within the apparatus, and slowly run into the decomposition flask from burette <I>F</I> 45 cc. of sulfuric acid (1 + 5). To prevent the liberated carbon dioxide from escaping through the acid burette into the air keep the displacement solution in the leveling bulb at all times during the decomposition at a lower level than that in the gas-measuring tube. Rotate and then vigorously agitate the decomposition flask for 3 minutes to mix the contents intimately. Allow to stand for 10 minutes to bring to equilibrium. Equalize the pressure in the measuring tube by means of the leveling bulb and read the volume of gas from the zero point on the tube. Deduct 20 cc. from this reading (this 20 cc. together with previous allowance of 25 cc. compensates for the 45 cc. acid used in the decomposition). Observe the temperature of the air surrounding the apparatus and also the barometric pressure and multiply the number of mL of gas evolved by the factor given in the AOAC, 13th Ed. (1980), section 52.007 under Reference Tables for the temperature and pressure observed, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (b) of this section. Divide the corrected reading by 100 to obtain the apparent percent by weight of carbon dioxide in the official sample.
</P>
<P>(2) Correct the apparent percent of carbon dioxide to compensate for varying atmospheric conditions by immediately assaying a synthetic sample by the same method in the same apparatus.
</P>
<P>(3) Prepare the synthetic sample with 16.2 grams of corn meal, 0.30 gram of monocalcium phosphate, 0.30 gram of salt, and a sufficient quantity of sodium bicarbonate U.S.P. (dried over sulfuric acid) to yield the amount of carbon dioxide recovered in assay of official sample. Determine this quantity by multiplying weight of carbon dioxide recovered in assay of official sample by 1.91.
</P>
<P>(4) Divide the weight of carbon dioxide recovered from synthetic sample by weight of carbon dioxide contained in sodium bicarbonate used.
</P>
<P>(5) Divide the quotient into the apparent percent of carbon dioxide in official sample to obtain percent of carbon dioxide evolved from the official sample.
</P>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 137.275" NODE="21:2.0.1.1.28.2.1.22" TYPE="SECTION">
<HEAD>§ 137.275   Yellow corn meal.</HEAD>
<P>Yellow corn meal conforms to the definition and standard of identity prescribed by § 137.250 for white corn meal except that cleaned yellow corn is used instead of cleaned white corn.


</P>
</DIV8>


<DIV8 N="§ 137.280" NODE="21:2.0.1.1.28.2.1.23" TYPE="SECTION">
<HEAD>§ 137.280   Bolted yellow corn meal.</HEAD>
<P>Bolted yellow corn meal conforms to the definition and standard of identity prescribed by § 137.255 for bolted white corn meal except that cleaned yellow corn is used instead of cleaned white corn.


</P>
</DIV8>


<DIV8 N="§ 137.285" NODE="21:2.0.1.1.28.2.1.24" TYPE="SECTION">
<HEAD>§ 137.285   Degerminated yellow corn meal.</HEAD>
<P>Degerminated yellow corn meal, degermed yellow corn meal, conforms to the definition and standard of identity prescribed by § 137.265 for degerminated white corn meal except that cleaned yellow corn is used instead of cleaned white corn.


</P>
</DIV8>


<DIV8 N="§ 137.290" NODE="21:2.0.1.1.28.2.1.25" TYPE="SECTION">
<HEAD>§ 137.290   Self-rising yellow corn meal.</HEAD>
<P>Self-rising yellow corn meal conforms to the definition and standard of identity prescribed by § 137.270 for self-rising white corn meal except that yellow corn meal is used instead of white corn meal.


</P>
</DIV8>


<DIV8 N="§ 137.300" NODE="21:2.0.1.1.28.2.1.26" TYPE="SECTION">
<HEAD>§ 137.300   Farina.</HEAD>
<P>(a) Farina is the food prepared by grinding and bolting cleaned wheat, other than durum wheat and red durum wheat, to such fineness that, when tested by the method prescribed in paragraph (b)(2) of this section, it passes through a No. 20 sieve, but not more than 3 percent passes through a No. 100 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 0.6 percent. Its moisture content is not more than 15 percent.
</P>
<P>(b) For the purposes of this section: 
</P>
<P>(1) Ash and moisture are determined by the methods therefor referred to in § 137.105(c).
</P>
<P>(2) The method referred to in paragraph (a) of this section is as follows: Use No. 20 and No. 100 sieves, having standard 20.3 centimeter (8-inch) full-height frames, complying with the specifications for such cloth set forth in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Fit a No. 20 sieve into a No. 100 sieve. Attach bottom pan to the No. 100 sieve. Pour 100 grams of the sample into the No. 20 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about one-sixth of a revolution, each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 20 sieve and the material which passes through the No. 100 sieve.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]


</CITA>
</DIV8>


<DIV8 N="§ 137.305" NODE="21:2.0.1.1.28.2.1.27" TYPE="SECTION">
<HEAD>§ 137.305   Enriched farina.</HEAD>
<P>(a) Enriched farina conforms to the definition and standard of identity prescribed for farina by § 137.300, except that:
</P>
<P>(1) It contains in each pound not less than 2.0 milligrams (mg) and not more than 2.5 mg of thiamin, not less than 1.2 mg and not more than 1.5 mg of riboflavin, not less than 16.0 mg and not more than 20.0 mg of niacin or niacinamide, not less than 0.7 mg and not more than 0.87 mg of folic acid, and not less than 13.0 mg of iron (Fe).
</P>
<P>(2) Vitamin D may be added in such quantity that each pound of the finished enriched farina contains not less than 250 U.S.P. units of the optional ingredient vitamin D.
</P>
<P>(3) Calcium may be added in such quantity that each pound of the finished enriched farina contains not less than 500 milligrams of the optional ingredient calcium (Ca).
</P>
<P>(4) It may contain not more than 8 percent by weight of the optional ingredient wheat germ or partly defatted wheat germ.
</P>
<P>(5)(i) It may contain not less than 0.5 percent and not more than 1 percent by weight of the optional ingredient disodium phosphate; or
</P>
<P>(ii) It may be treated with one of the proteinase enzymes papain or pepsin to reduce substantially the time required for cooking. In such treatment papain or pepsin, in an amount not to exceed 0.1 percent by weight, is added to the farina, which is moistened, warmed, and subsequently heated sufficiently to inactivate the enzyme and to dry the product to comply with the limit for moisture prescribed by § 137.300(a).
</P>
<P>(6) In determining whether the ash content complies with the requirements of this section allowance is made for ash resulting from any added iron or salts of iron or calcium, or from any added disodium phosphate, or from any added wheat germ or partly defatted wheat germ.
</P>
<FP>Iron and calcium may be added only in forms which are harmless and assimilable. Dried irradiated yeast may be used as a source of vitamin D. The substances referred to in paragraphs (a) (1) and (2) of this section may be added in a harmless carrier which does not impair the enriched farina; such carrier is used only in the quantity necessary to effect an intimate and uniform admixture of such substances with the farina.
</FP>
<P>(b)(1) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(2)(i) When the optional ingredient disodium phosphate is used, the label shall bear the statement “Disodium phosphate added for quick cooking”.
</P>
<P>(ii) When the proteinase enzyme treatment is used, the label shall bear the statement “Enzyme treated for quicker cooking”. 
</P>
<P>(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements prescribed by paragraph (b)(2) of this section shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter; except that where the name of the food is a part of a trademark or brand, then other written, printed, or graphic matter that is also a part of the trademark or brand may so intervene, if such statement is in such juxtaposition with the trademark or brand as to be conspicuously related to the name of the food.
</P>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993; 61 FR 8796, Mar. 5, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 137.320" NODE="21:2.0.1.1.28.2.1.28" TYPE="SECTION">
<HEAD>§ 137.320   Semolina.</HEAD>
<P>(a) Semolina is the food prepared by grinding and bolting cleaned durum wheat to such fineness that, when tested by the method prescribed in § 137.300(b)(2), it passes through a No. 20 sieve, but not more than 3 percent passes through a No. 100 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated to a moisture-free basis, is not more than 0.92 percent. Its moisture content is not more than 15 percent.
</P>
<P>(b) For the purpose of this section, ash and moisture are determined by the methods therefor referred to in § 137.105(c).


</P>
</DIV8>


<DIV8 N="§ 137.350" NODE="21:2.0.1.1.28.2.1.29" TYPE="SECTION">
<HEAD>§ 137.350   Enriched rice.</HEAD>
<P>(a) The foods for which definitions and standards of identity are prescribed by this section are forms of milled rice (except rice coated with talc and glucose and known as coated rice), to which nutrients have been added so that each pound of the rice contains:
</P>
<P>(1) Not less than 2.0 milligrams (mg) and not more than 4.0 mg of thiamin, not less than 1.2 mg and not more than 2.4 mg of riboflavin, not less than 16 mg and not more than 32 mg of niacin or niacinamide, not less than 0.7 mg and not more than 1.4 mg of folic acid, and not less than 13 mg and not more than 26 mg of iron (Fe).
</P>
<P>(2) Each pound may contain not less than 250 U.S.P. units and not more than 1,000 U.S.P. units of vitamin D.
</P>
<P>(3) Each pound may contain not less than 500 milligrams and not more than 1,000 milligrams of calcium (Ca). Calcium carbonate derived from the use of this substance in milling rice, when present in quantities that furnish less than 500 milligrams of calcium (Ca) per pound, is considered a normal ingredient of the milled rice used and not an optional ingredient of the enriched rice unless such enriched rice is labeled to show it contains the optional ingredient calcium. Iron and calcium may be added only in forms that are harmless and assimilable. The vitamins referred to in paragraphs (a) (1) and (2) of this section may be combined with harmless substances to render them insoluble in water, if the water-insoluble products are assimilable.
</P>
<P>(4) In the case of enriched parboiled rice, butylated hydroxytoluene may be added as an optional ingredient in an amount not to exceed 0.0033 percent by weight of the finished food.
</P>
<P>(b) The substances referred to in paragraphs (a) (1), (2), and (3) of this section may be added in a harmless carrier. Such carrier is used only in the quantity necessary to effect an intimate and uniform mixture of such substances with the rice.
</P>
<P>(c) Unless the label of the food bears the statement “To retain vitamins do not rinse before or drain after cooking” immediately preceding or following the name of the food and in letters not less than one-fourth the point size of type used for printing the name of the food (but in no case less than 8-point type) and the label bears no cooking directions calling for washing or draining or unless the food is precooked and it is packaged in consumer packages which are conspicuously and prominently labeled with directions for preparation which, if followed, will avoid washing away or draining off enriching ingredients, the substances named in paragraphs (a) (1), (2), and (3) of this section shall be present in such quantity or in such form that when the enriched rice is washed as prescribed in paragraph (e) of this section, the washed rice contains not less than 85 percent of the minimum quantities of the substances named in paragraph (a)(1) of this section, as required for enriched rice; and in case any optional ingredients named in paragraphs (a) (2) and (3) of this section are used, the washed rice also contains not less than 85 percent of the minimum quantity specified for the substance or substances used.
</P>
<P>(d) The name specified for each food for which a definition and standard of identity is prescribed by this section is the common name of the kind of milled rice to which the enriching substances are added, preceded by the word “enriched” as, for example, “Enriched rice” or “Enriched parboiled rice”.
</P>
<P>(e) The method referred to in paragraph (c) of this section is as follows: Mix the contents of one or more containers and transfer 
<FR>1/2</FR> pound thereof to a 4-liter flask containing 2 liters of distilled water at room temperature (but not below 20 °C). Stopper the flask and swirl it moderately for 
<FR>1/2</FR> minute so that the rice is in motion and in uniform suspension. Allow the rice to settle for 
<FR>1/2</FR> minute, then pour off 1,600 milliliters of the water, together with any floating and suspended matter, and discard. To the contents of the flask, add 1,600 milliliters of distilled water and 20 milliliters of 10 <I>N</I> hydrochloric acid. Agitate vigorously and wash down the sides of the flask with 150 milliliters of 0.1 <I>N</I> hydrochloric acid. In order to avoid excess foaming during the extraction, heat the mixture slowly to about 100 °C, agitate if necessary, and maintain at this temperature until air is expelled. Again wash down the sides of the flask with 150 milliliters of 0.1 <I>N</I> hydrochloric acid. Heat the mixture in an autoclave at 120 °C to 123 °C for 30 minutes, remove and cool to room temperature. Dilute the mixture with distilled water so that the total volume is 2,500 milliliters. Swirl the flask, and while the solids are in uniform suspension pour off about 250 milliliters of the mixture for later determination of iron (and calcium, if this is to be determined). With filter paper that has been shown not to adsorb thiamine, riboflavin, or niacin, filter enough of the remaining mixture for determination of thiamine, riboflavin, and niacin. (In the case of a mixture difficult to filter, centrifuging or filtering through fritted glass, or both, using a suitable analytical filter-aid, may be substituted for, or may precede, filtering through paper.) Dilute an aliquot of filtrate with 0.1 <I>N</I> hydrochloric acid, so that each milliliter contains about 0.2 microgram of thiamine, and determine thiamine by the “Rapid Fluorometric Method—Official Final Action,” in section 43.034 of “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>With a suitable aliquot determine riboflavin by the method prescribed in section 43.041(a) by the “Fluorometric Method—Official Final Action,” AOAC, 13th Ed. (1980), beginning with the third sentence of the second paragraph, “Adjust, with vigorous agitation * * *.” Determine niacin in a 200-milliliter aliquot of the filtrate by the “Colorimetric Method—Official Final Action,” in section 43.045, AOAC, 13th Ed. (1980), beginning with the sixth sentence of the first paragraph, “Adjust to pH 4.5 with * * *.” Evaporate to dryness a 100-milliliter aliquot of the nonfiltered material withdrawn while agitating, and determine iron using the method “Iron—Official Final Action,” in sections 14.011, 14.012, and 14.013, AOAC, 13th Ed. (1980), and, if required, determine calcium as directed in section 14.014 under the heading “Calcium—Official Final Action,” AOAC, 13th Ed. (1980). 
</P>
<P>(f) When the optional ingredient specified in paragraph (a)(4) of this section is added, the statement “Butylated hydroxytoluene added as a preservative” shall be placed on the label prominently and with such conspicuousness (as compared with other words, statements, designs, or devices in the label) as to render it likely to be read and understood by the ordinary individual under customary conditions of purchase.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<NOTE>
<HED>Note:</HED>
<P>The Order of the Commissioner of Food and Drugs appearing at 23 FR 1170, Feb. 25, 1958, amending paragraphs (a)(1) and (c) provides in part as follows: The regulations in § 137.350 (formerly § 15.525) are stayed insofar as they require each pound of the food to contain not less than 1.2 milligrams and not more than 2.4 milligrams of riboflavin. This stay shall continue until final action is taken disposing of the objections, after public hearing thereon.</P></NOTE>
<CITA TYPE="N">[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 6, 1993; 61 FR 8796, Mar. 5, 1996]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="139" NODE="21:2.0.1.1.29" TYPE="PART">
<HEAD>PART 139—MACARONI AND NOODLE PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14409, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.29.1" TYPE="SUBPART">
<HEAD>Subpart A [Reserved]</HEAD>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.29.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Macaroni and Noodle Products</HEAD>


<DIV8 N="§ 139.110" NODE="21:2.0.1.1.29.2.1.1" TYPE="SECTION">
<HEAD>§ 139.110   Macaroni products.</HEAD>
<P>(a) Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in paragraphs (a) (1) to (6), inclusive, of this section.
</P>
<P>(1) Egg white, frozen egg white, dried egg white, or any two or all of these, in such quantity that the solids thereof are not less than 0.5 percent and not more than 2.0 percent of the weight of the finished food.
</P>
<P>(2) Disodium phosphate, in a quantity not less than 0.5 percent and not more than 1.0 percent of the weight of the finished food.
</P>
<P>(3) Onions, celery, garlic, bay leaf, or any two or more of these, in a quantity which seasons the food.
</P>
<P>(4) Salt, in a quantity which seasons the food.
</P>
<P>(5) Gum gluten, in such quantity that the protein content of the finished food is not more than 13 percent by weight. The finished macaroni product contains not less than 87 percent of total solids as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), in section 14.133, under the heading “Vacuum Oven Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(6) Concentrated glyceryl monostearate (containing not less than 90 percent monoester), in a quantity not exceeding 2 percent by weight of the finished food.
</P>
<P>(b) Macaroni is the macaroni product the units of which are tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
</P>
<P>(c) Spaghetti is the macaroni product the units of which are tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter.
</P>
<P>(d) Vermicelli is the macaroni product the units of which are cord-shaped (not tubular) and not more than 0.06 inch in diameter.
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “Macaroni product”; or alternatively, the name is “Macaroni”, “Spaghetti”, or “Vermicelli”, as the case may be, when the units of the food are of the shapes and sizes specified in paragraph (b), (c), or (d), respectively, of this section.
</P>
<P>(f)(1) When disodium phosphate is used the label shall bear the statement “Disodium phosphate added for quick cooking”.
</P>
<P>(2) When any ingredient specified in paragraph (a)(3) of this section is used the label shall bear the statement “Seasoned with ______”, the blank being filled in with the common name of the ingredient; or in the case of bay leaves the statement “Spiced”, “Spice added”, or “Spiced with bay leaves”.
</P>
<P>(3) When the ingredient specified in paragraph (a)(6) of this section is used, the label shall bear the statement “Glyceryl monostearate added” or the statement “With added glyceryl monostearate”.
</P>
<P>(4) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements prescribed in this section, showing the optional ingredients used, shall immediately and conspicuously precede or follow, or in part precede and in part follow, such name, without intervening written, printed, or graphic matter.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 139.115" NODE="21:2.0.1.1.29.2.1.2" TYPE="SECTION">
<HEAD>§ 139.115   Enriched macaroni products.</HEAD>
<P>(a) <I>Description.</I> Enriched macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by § 139.110(a), (f), and (g), except that:
</P>
<P>(1) Each such food contains in each pound not less than 4.0 milligrams (mg) and not more than 5.0 mg of thiamin, not less than 1.7 mg and not more than 2.2 mg of riboflavin, not less than 27 mg and not more than 34 mg of niacin or niacinamide, not less than 0.9 mg and not more than 1.2 mg of folic acid, and not less than 13 mg and not more than 16.5 mg of iron (Fe);
</P>
<P>(2) Each such food may also contain as an optional ingredient added vitamin D in such quantity that each pound of the finished food contains not less than 250 U.S.P. units and not more than 1000 U.S.P. units of vitamin D.
</P>
<P>(3) Each such food may also contain as an optional ingredient added calcium in such quantity that each pound of the finished food contains not less than 500 mg. and not more than 625 mg. of calcium (Ca);
</P>
<P>(4) Each such food may also contain as an optional ingredient partly defatted wheat germ but the amount thereof does not exceed 5 percent of the weight of the finished food;
</P>
<P>(5) Each such food may be supplied, wholly or in part, with the prescribed quantity of any substance referred to in paragraphs (a) (1), (2), and (3) of this section through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour, or through the direct additions of any of the substances prescribed in paragraphs (a) (1), (2), and (3) of this section.
</P>
<FP>Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in paragraphs (a) (1) and (2) of this section may be added in a harmless carrier which does not impair the enriched macaroni product, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished enriched macaroni product.
</FP>
<P>(b) Enriched macaroni is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 139.110(b).
</P>
<P>(c) Enriched spaghetti is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 139.110(c).
</P>
<P>(d) Enriched vermicelli is the enriched macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by § 139.110(d).
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched Macaroni product”; or alternatively, the name is “Enriched macaroni”, “Enriched spaghetti”, or “Enriched vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraphs (b), (c), or (d) respectively of this section.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993; 61 FR 8797, Mar. 5, 1996]


</CITA>
</DIV8>


<DIV8 N="§ 139.117" NODE="21:2.0.1.1.29.2.1.3" TYPE="SECTION">
<HEAD>§ 139.117   Enriched macaroni products with fortified protein.</HEAD>
<P>(a)(1) Each of the foods for which a standard of identity is prescribed by this section is produced by drying formed units of dough made with one or more of the milled wheat ingredients designated in §§ 139.110(a) and 139.138(a), and other ingredients to enable the finished food to meet the protein requirements set out in paragraph (a)(2)(i) of this section. Edible protein sources, including food grade flours or meals made from nonwheat cereals or from oilseeds, may be used. Vitamin and mineral enrichment nutrients are added to bring the food into conformity with the requirements of paragraph (b) of this section. Safe and suitable ingredients, as provided for in paragraph (c) of this section, may be added. The proportion of the milled wheat ingredient is larger than the proportion of any other ingredient used.
</P>
<P>(2) Each such finished food, when tested by the methods described in the cited sections of “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference (copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>), meets the following specifications:
</P>
<P>(i) The protein content (N × 6.25) is not less than 20 percent by weight (on a 13 percent moisture basis) as determined by the method in section 14.142. The protein quality is not less than 95 percent that of casein as determined on the cooked food by the method in sections 43.212 through 43.216 of the official methods.
</P>
<P>(ii) The total solids content is not less than 87 percent by weight as determined by the method in section 14.133 of the official methods.
</P>
<P>(b)(1) Each food covered by this section contains in each pound 5 milligrams of thiamin, 2.2 milligrams of riboflavin, 34 milligrams of niacin or niacinamide, and 16.5 milligrams of iron.
</P>
<P>(2) Each pound of such food may also contain 625 milligrams of calcium.
</P>
<P>(3) Iron and calcium may be added only in forms which are harmless and assimilable. The enrichment nutrients may be added in a harmless carrier used only in a quantity necessary to effect a uniform distribution of the nutrients in the finished food. The requirements of paragraphs (b) (1) and (2) of this section shall be deemed to have been met if reasonable overages, within the limits of good manufacturing practice, are present to assure that the prescribed levels of the vitamins and mineral(s) are maintained throughout the expected shelf life of the food under customary conditions of distribution.
</P>
<P>(c) The safe and suitable ingredients referred to in paragraph (a) of this section are ingredients that serve a useful purpose, e.g., to fortify the protein or facilitate production of the food, but they do not include color additives, artificial flavorings, artificial sweeteners, chemical preservatives, or starches. Ingredients deemed suitable for use by this paragraph are added in amounts that are not in excess of those reasonably required to achieve their intended purposes. Ingredients are deemed to be safe if they are not food additives within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act, or in case they are food additives, if they are used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(d)(1) The name of any food covered by this section is “Enriched Wheat ______ Macaroni Product—with Fortified Protein”, the blank being filled in with appropriate word(s) such as “Soy” to show the source of any flours or meals used that were made from nonwheat cereals or from oilseeds. In lieu of the words “Macaroni Product” the word “Macaroni”, “Spaghetti”, or “Vermicelli”, as appropriate, may be used if the units conform in shape and size to the requirements of § 139.110 (b), (c), or (d).
</P>
<P>(2) When any ingredient, not designated in the part of the name prescribed in paragraph (d)(1) of this section, is added in such proportion as to contribute 10 percent or more of the quantity of protein contained in the finished food, the name shall include the statement “Made with ______”, the blank being filled in with the name of each such ingredient, e.g., “Made with nonfat milk”.
</P>
<P>(3) When, in conformity with paragraph (d) (1) or (2) of this section, two or more ingredients are listed in the name, their designations shall be arranged in descending order of predominance by weight.
</P>
<P>(4) In the case of a food made to comply with another section of this part, but which also meets the compositional requirements of this section, it may alternatively bear the name set out in that other section.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]
</CITA>
<EFFDNOT>
<HED>Effective Date Note:</HED><PSPACE>Section 139.117 was stayed in its entirety at 43 FR 11695, Mar. 21, 1978.</PSPACE></EFFDNOT>
</DIV8>


<DIV8 N="§ 139.120" NODE="21:2.0.1.1.29.2.1.4" TYPE="SECTION">
<HEAD>§ 139.120   Milk macaroni products.</HEAD>
<P>(a) Milk macaroni products are the class of food, each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), and (g), except that: 
</P>
<P>(1) Milk is used as the sole moistening ingredient in preparing the dough; or in lieu of milk one or more of the milk ingredients specified in paragraph (f) of this section is used, with or without water, in such quantity that the weight of milk solids therein is not less than 3.8 percent of the weight of the finished milk macaroni product; and
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1) and (2) is used. When the optional ingredient gum gluten (§ 139.110(a)(5)) is added, the quantity is such that the protein derived therefrom, together with the protein derived from semolina, durum flour, farina, flour, or any combination of these used, does not exceed 13 percent of the weight of the finished food.
</P>
<P>(b) Milk macaroni is the milk macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 139.110(b).
</P>
<P>(c) Milk spaghetti is the milk macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 139.110(c).
</P>
<P>(d) Milk vermicelli is the milk macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by § 139.110(d).
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “Milk Macaroni Product”; or alternatively, the name is “Milk macaroni”, “Milk spaghetti”, or “Milk vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraph (b), (c), or (d), respectively, of this section.
</P>
<P>(f) The milk ingredients referred to in paragraph (a)(1) of this section are concentrated milk, evaporated milk, dried milk, and a mixture of butter with skim milk, concentrated skim milk, evaporated skim milk, nonfat dry milk (dried skim milk), or any two or more of these, in such proportion that the weight of nonfat milk solids in such mixture is not more than 2.275 times the weight of milk fat therein.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.121" NODE="21:2.0.1.1.29.2.1.5" TYPE="SECTION">
<HEAD>§ 139.121   Nonfat milk macaroni products.</HEAD>
<P>(a) Each of the macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), (f)(4), and (g), except that:
</P>
<P>(1)(i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished macaroni product made with nonfat milk contains by weight not less than 12 percent and not more than 25 percent of milk solids-not-fat. Carrageenan or salts of carrageenan conforming to the requirements of §§ 172.620 and 172.626 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.
</P>
<P>(ii) When the ingredient carrageenan or the salts of carrageenan specified in paragraph (a)(1)(i) of this section is used, the label shall bear the statement, “Carrageenan added” or “Salts of carrageenan added” or the statement “With added carrageenan” or “With added salts of carrageenan”, in the manner further prescribed by § 139.110(f)(4).
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1), (2), and (5) are used.
</P>
<P>(b) The name of each food for which a definition and standard of identity is prescribed by this section is “Macaroni products made with nonfat milk” or, alternatively, the name is “Macaroni made with nonfat milk”, “Spaghetti made with nonfat milk” or “Vermicelli made with nonfat milk”, as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 139.110 (b), (c), or (d), respectively.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.122" NODE="21:2.0.1.1.29.2.1.6" TYPE="SECTION">
<HEAD>§ 139.122   Enriched nonfat milk macaroni products.</HEAD>
<P>(a) Each of the enriched macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), (f)(4), and (g), except that:
</P>
<P>(1)(i) In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished enriched macaroni product made with nonfat milk contains by weight not less than 12 percent and not more than 25 percent of milk solids-not-fat. Carrageenan or the salts of carrageenan conforming to the requirements of § 172.620 and § 172.626 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.
</P>
<P>(ii) When the ingredient carrageenan or the salts of carrageenan specified in paragraph (a)(1)(i) of this section is used, the label shall bear the statement, “Carrageenan added” or “Salts of carrageenan added” or the statement “With added carrageenan” or “With added salts of carrageenan”, in the manner further prescribed by § 139.110(f)(4).
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1), (2), and (5) are used.
</P>
<P>(3) Each such food contains in each pound not less than 4.0 milligrams (mg) and not more than 5.0 mg of thiamin, not less than 1.7 mg and not more than 2.2 mg of riboflavin, not less than 27 mg and not more than 34 mg of niacin or niacinamide, not less than 0.9 mg and not more than 1.2 mg of folic acid, and not less than 13 mg and not more than 16.5 mg of iron (Fe). These substances may be added through direct addition or wholly or in part through the use of dried yeast, dried torula yeast, partly defatted wheat germ (as provided for in paragraph (a)(4) of this section), enriched farina, or enriched flour. They may be added in a harmless carrier, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished food. Iron may be added only in a form that is harmless and assimilable.
</P>
<P>(4) Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent by weight of the finished food.
</P>
<P>(b) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched macaroni product made with nonfat milk” or, alternatively, the name is “Enriched macaroni made with nonfat milk”, “Enriched spaghetti made with nonfat milk”, or “Enriched vermicelli made with nonfat milk,” as the case may be when the units of the food conform to the specifications of shape and size prescribed by § 139.110 (b), (c), or (d), respectively.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.125" NODE="21:2.0.1.1.29.2.1.7" TYPE="SECTION">
<HEAD>§ 139.125   Vegetable macaroni products.</HEAD>
<P>(a) Vegetable macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), and (g), except that:
</P>
<P>(1) Tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach is added in such quantity that the solids thereof are not less than 3 percent by weight of the finished vegetable macaroni product (the vegetable used may be fresh, canned, dried, or in the form of puree or paste); and
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1) and (2) is used. When the optional ingredient gum gluten (§ 139.110(a)(5)) is added, the quantity is such that the protein derived therefrom, together with the protein derived from the semolina, durum flour, farina, flour or any combination of these used, does not exceed 13 percent of the weight of the finished food.
</P>
<P>(b) Vegetable macaroni is the vegetable macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 139.110(b).
</P>
<P>(c) Vegetable spaghetti is the vegetable macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 139.110(c).
</P>
<P>(d) Vegetable vermicelli is the vegetable macaroni product, the units of which conform to the specifications of shape and size prescribed for vermicelli by § 139.110(d).
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “______ macaroni product”, the blank being filled in with the name whereby the vegetable used is designated in paragraph (a) of this section; or alternatively, the name is “______ macaroni”, “______ spaghetti”, or “______ vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraph (b), (c), or (d) of this section, respectively, the blank in each instance being filled in with the name whereby the vegetable used is designated in paragraph (a) of this section.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.135" NODE="21:2.0.1.1.29.2.1.8" TYPE="SECTION">
<HEAD>§ 139.135   Enriched vegetable macaroni products.</HEAD>
<P>(a) Each of the macaroni products for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for macaroni products by § 139.110(a), (f), and (g), and in addition is enriched to meet the requirements prescribed for enriched macaroni products by § 139.115 and contains a vegetable ingredient in compliance with the requirements prescribed for vegetable macaroni products by § 139.125.
</P>
<P>(b) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched ______ macaroni product”, or, alternatively, the name is “Enriched ______ macaroni”, “Enriched ______ spaghetti”, or “Enriched ______ vermicelli”, when the units comply with the shape and size requirements prescribed for macaroni, spaghetti, or vermicelli in § 139.110 (b), (c), or (d). The blank in each instance is filled in with the name of the vegetable used, as specified in § 139.125(a). For example, the name of an enriched macaroni product containing the prescribed amount of spinach and made in units not conforming in shape and size to the requirements for macaroni, spaghetti, or vermicelli is “Enriched spinach macaroni product”.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.138" NODE="21:2.0.1.1.29.2.1.9" TYPE="SECTION">
<HEAD>§ 139.138   Whole wheat macaroni products.</HEAD>
<P>(a) Whole wheat macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), and (g), except that:
</P>
<P>(1) Whole wheat flour or whole durum wheat flour or both are used as the sole wheat ingredient; and
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1), (2), and (5) is used.
</P>
<P>(b) Whole wheat macaroni is the whole wheat macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 139.110(b).
</P>
<P>(c) Whole wheat spaghetti is the whole wheat macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 139.110(c).
</P>
<P>(d) Whole wheat vermicelli is the whole wheat macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by § 139.110(d).
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “Whole wheat macaroni product”; or alternatively, the name is “Whole wheat macaroni”, “Whole wheat spaghetti”, or “Whole wheat vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraph (b), (c), or (d), respectively, of this section.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.140" NODE="21:2.0.1.1.29.2.1.10" TYPE="SECTION">
<HEAD>§ 139.140   Wheat and soy macaroni products.</HEAD>
<P>(a) Wheat and soy macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by § 139.110(a), (f)(2), (f)(3), and (g), except that:
</P>
<P>(1) Soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredients used (the soy flour used is made from heat-processed, dehulled soybeans, with or without the removal of fat therefrom); and
</P>
<P>(2) None of the optional ingredients permitted by § 139.110(a) (1) and (2) is used. When the optional ingredient gum gluten (§ 139.110(a)(5)) is added, the quantity is such that the protein derived therefrom, together with the protein derived from semolina, durum flour, farina, flour or any combination of these used, does not exceed 13 percent of the weight of the finished food.
</P>
<P>(b) Wheat and soy macaroni is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by § 139.110(b).
</P>
<P>(c) Wheat and soy spaghetti is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by § 139.110(c).
</P>
<P>(d) Wheat and soy vermicelli is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by § 139.110(d).
</P>
<P>(e) The name of each food for which a definition and standard of identity is prescribed by this section is “Wheat and soy macaroni product”, “Wheat and soybean macaroni product”, “______ and soy macaroni product”, or “______ and soybean macaroni product”, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in § 139.110(a); or alternatively, the name is “Wheat and soy macaroni”, “Wheat and soybean macaroni”, “______ and soy macaroni”, or “______ and soybean macaroni” when the units of the food comply with the requirements of paragraph (b) of this section; or “Wheat and soy spaghetti”, “Wheat and soybean spaghetti”, “______ and soy spaghetti”, or “______ and soybean spaghetti” when such units comply with the requirements of paragraph (c) of this section; or “Wheat and soy vermicelli”, “Wheat and soybean vermicelli”, “______ and soy vermicelli”, or “______ and soybean vermicelli” when such units comply with the requirements of paragraph (d) of this section, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in § 139.110(a).
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.150" NODE="21:2.0.1.1.29.2.1.11" TYPE="SECTION">
<HEAD>§ 139.150   Noodle products.</HEAD>
<P>(a) Noodle products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, or any combination of two or more of these, with or without water and with or without one or more of the optional ingredients specified in paragraphs (a) (1) to (4) of this section inclusive:
</P>
<P>(1) Onions, celery, garlic, bay leaf, or any two or more of these, in a quantity which seasons the food.
</P>
<P>(2) Salt, in a quantity which seasons the food.
</P>
<P>(3) Gum gluten, in such quantity that the protein derived therefrom, together with the protein derived from semolina, durum flour, farina, flour or any combination of these used, does not exceed 13 percent of the weight of the finished food.
</P>
<P>(4) Concentrated glyceryl monostearate (containing not less than 90 percent monoester) in a quantity not exceeding 3 percent by weight of the finished food.
</P>
<P>The finished noodle product contains not less than 87 percent of total solids as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), in section 14.133, under the heading “Vacuum Oven Method—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The total solids of noodle products contains not less than 5.5 percent by weight of the solids of egg, or egg yolk.
</P>
<P>(b) Noodles, egg noodles, is the noodle product the units of which are ribbon-shaped.
</P>
<P>(c) Egg macaroni is the noodle product the units of which are tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
</P>
<P>(d) Egg spaghetti is the noodle product the units of which are tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter.
</P>
<P>(e) Egg vermicelli is the noodle product the units of which are cord-shaped (not tubular) and not more than 0.06 inch in diameter.
</P>
<P>(f) The name of each food for which a definition and standard of identity is prescribed by this section is “Noodle product” or “Egg noodle product”; or alternatively, the name is “Noodles” or “Egg noodles”, “Egg macaroni”, “Egg spaghetti”, or “Egg vermicelli”, as the case may be, when the units of the food are of the shapes and sizes specified in paragraph (b), (c), (d), or (e), respectively, of this section.
</P>
<P>(g)(1) When any ingredient specified in paragraph (a)(1) of this section is used, the label of the noodle product shall bear the statement “Seasoned with ______”, the blank being filled in with the common name of the ingredient; or in the case of bay leaves, the statement “Spiced”, “Spice added”, or “Spiced with bay leaves”.
</P>
<P>(2) When the ingredient specified in paragraph (a)(4) of this section is used, the label shall bear the statement “Glyceryl monostearate added” or the statement “With added glyceryl monostearate”.
</P>
<P>(h) Wherever the name of the food appears on such label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements prescribed in this section, showing the ingredients used shall immediately and conspicuously precede or follow, or in part precede and in part follow, such name without intervening written, printed, or other graphic matter.
</P>
<P>(i) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 139.155" NODE="21:2.0.1.1.29.2.1.12" TYPE="SECTION">
<HEAD>§ 139.155   Enriched noodle products.</HEAD>
<P>(a) Enriched noodle products are the class of food each of which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for noodle products by § 139.150 (a), (g), and (i), except that:
</P>
<P>(1) Each such food contains in each pound not less than 4 milligrams (mg) and not more than 5 mg of thiamin, not less than 1.7 mg and not more than 2.2 mg of riboflavin, not less than 27 mg and not more than 34 mg of niacin or niacinamide, not less than 0.9 mg and not more than 1.2 mg of folic acid, and not less than 13 mg and not more than 16.5 mg of iron (Fe);
</P>
<P>(2) Each such food may also contain as an optional ingredient added vitamin D in such quantity that each pound of the finished food contains not less than 250 U.S.P. units and not more than 1000 U.S.P. units of vitamin D;
</P>
<P>(3) Each such food may also contain as an optional ingredient added calcium in such quantity that each pound of the finished food contains not less than 500 mg. and not more than 625 mg. of calcium (Ca);
</P>
<P>(4) Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent of the weight of the finished food; 
</P>
<P>(5) Each such food may be supplied, wholly or in part, with the prescribed quantity of any substance referred to in paragraphs (a) (1), (2), and (3) of this section through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour, or through the direct additions of any of the substances prescribed in paragraphs (a) (1), (2), and (3) of this section.
</P>
<FP>Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in paragraphs (a) (1) and (2) of this section may be added in a harmless carrier which does not impair the enriched noodle product, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished enriched noodle product.
</FP>
<P>(b) Enriched noodles, enriched egg noodles are the enriched noodle products the units of which conform to the specifications of shape and size prescribed for noodles in § 139.150(b).
</P>
<P>(c) Enriched egg macaroni is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni in § 139.150(c).
</P>
<P>(d) Enriched egg spaghetti is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti in § 139.150(d).
</P>
<P>(e) Enriched egg vermicelli is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli in § 139.150(e).
</P>
<P>(f) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched noodle product” or “Enriched egg noodle product”; or alternatively, the name is “Enriched noodles”, or “Enriched egg noodles”, “Enriched egg macaroni”, “Enriched egg spaghetti”, or “Enriched egg vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraph (b), (c), (d), or (e) respectively of this section.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.160" NODE="21:2.0.1.1.29.2.1.13" TYPE="SECTION">
<HEAD>§ 139.160   Vegetable noodle products.</HEAD>
<P>(a) Vegetable noodle products are the class of food each of which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for noodle products by § 139.150(a), (g), and (i), except that tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach is added in such quantity that the solids thereof are not less than 3 percent by weight of the finished vegetable noodle product (the vegetable used may be fresh, canned, dried, or in the form of puree or paste).
</P>
<P>(b) Vegetable noodles, vegetable egg noodles, is the vegetable noodle product the units of which are ribbon-shaped.
</P>
<P>(c) Vegetable egg macaroni is the vegetable noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni by § 139.150(c).
</P>
<P>(d) Vegetable egg spaghetti is the vegetable noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti by § 139.150(d).
</P>
<P>(e) Vegetable egg vermicelli is the vegetable noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli by § 139.150(e).
</P>
<P>(f) The name of each food for which a definition and standard of identity is prescribed by this section is “______ noodle product” or “______ egg noodle product”, the blank being filled in with the name whereby the vegetable used is designated in paragraph (a) of this section; or alternatively, the name is “______ noodles” or “______ egg noodles”, “______ egg macaroni”, “______ egg spaghetti”, or “______ egg vermicelli”, as the case may be, when the units of the food comply with the requirements of paragraph (b), (c), (d), or (e) of this section, respectively, the blank in each instance being filled in with the name whereby the vegetable is designated in paragraph (a) of this section.
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.165" NODE="21:2.0.1.1.29.2.1.14" TYPE="SECTION">
<HEAD>§ 139.165   Enriched vegetable noodle products.</HEAD>
<P>(a) Each of the noodle products for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity and is subject to the requirements for label declaration of ingredients prescribed for noodle products by § 139.150 (a), (g), (h), and (i), and in addition is enriched to meet the requirements prescribed for enriched noodle products by § 139.155 and, except as hereinafter provided, contains a vegetable ingredient in compliance with the requirements prescribed for vegetable noodle products by § 139.160. Because they are apt to impart an egg-yolk color, carrots are not used in enriched vegetable noodle products.
</P>
<P>(b) The name of each food for which a definition and standard of identity is prescribed by this section is “Enriched ______ noodle product”, “Enriched ______ egg noodle product”, or, alternatively, the name is “Enriched ______ noodles”, or “Enriched ______ egg noodles”, “Enriched ______ egg macaroni”, “Enriched ______ egg spaghetti”, or “Enriched ______ egg vermicelli”, when the units comply with the size and shape requirements for noodles, macaroni, spaghetti, or vermicelli in § 139.150 (b), (c), (d), or (e). The blank in each instance is filled in with the name of the vegetable used, as specified in § 139.160(a).
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 139.180" NODE="21:2.0.1.1.29.2.1.15" TYPE="SECTION">
<HEAD>§ 139.180   Wheat and soy noodle products.</HEAD>
<P>(a) Wheat and soy noodle products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients prescribed for noodle products by § 139.150(a), (g), and (i), except that soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredients used (the soy flour used is made from heat-processed, dehulled soybeans, with or without the removal of fat therefrom).
</P>
<P>(b) Wheat and soy noodles, wheat and soy egg noodles, is the wheat and soy noodle product the units of which are ribbon-shaped.
</P>
<P>(c) Wheat and soy egg macaroni is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni by § 139.150(c).
</P>
<P>(d) Wheat and soy egg spaghetti is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti by § 139.150(d).
</P>
<P>(e) Wheat and soy egg vermicelli is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli by § 139.150(e).
</P>
<P>(f) The name of each food for which a definition and standard of identity is prescribed by this section is “Wheat and soy noodle product”, “Wheat and soy egg noodle product”, “Wheat and soybean noodle product”, “Wheat and soybean egg noodle product”, “______ and soy noodle product”, “______ and soy egg noodle product”, “______ and soybean noodle product”, or “______ and soybean egg noodle product”, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in § 139.150(a); or alternatively, the name is “Wheat and soy noodles”, “Wheat and soy egg noodles”, “Wheat and soybean noodles”, “Wheat and soybean egg noodles”, “______ and soy noodles”, “______ and soy egg noodles”, “______ and soybean noodles”, or “______ and soybean egg noodles” when the units of the food comply with the requirements of paragraph (b) of this section; or “Wheat and soy egg macaroni”, “Wheat and soybean egg macaroni”, “______ and soy egg macaroni”, or “______ and soybean egg macaroni” when such units comply with the requirements of paragraph (c) of this section; or “Wheat and soy egg spaghetti”, “Wheat and soybean egg spaghetti”, “______ and soy egg spaghetti”, or “______ and soybean egg spaghetti” when such units comply with the requirements of paragraph (d) of this section; or “Wheat and soy egg vermicelli”, “Wheat and soybean egg vermicelli”, “______ and soy egg vermicelli”, or “______ and soybean egg vermicelli”, when such units comply with the requirements of paragraph (e) of this section, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in § 139.150(a).
</P>
<CITA TYPE="N">[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="145" NODE="21:2.0.1.1.30" TYPE="PART">
<HEAD>PART 145—CANNED FRUITS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14414, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.30.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 145.3" NODE="21:2.0.1.1.30.1.1.1" TYPE="SECTION">
<HEAD>§ 145.3   Definitions.</HEAD>
<P>For the purposes of this part:
</P>
<P>(a) The term <I>corn sirup</I> means a clarified, concentrated aqueous solution of the products obtained by the incomplete hydrolysis of cornstarch, and includes dried corn sirup. The solids of corn sirup and of dried corn sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.
</P>
<P>(b) The term <I>dextrose</I> means the hydrated or anhydrous, refined monosaccharide obtained from hydrolyzed starch.
</P>
<P>(c) The term <I>dried glucose sirup</I> means the product obtained by drying “glucose sirup.”
</P>
<P>(d) The term <I>glucose sirup</I> means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.
</P>
<P>(e) The term <I>invert sugar sirup</I> means an aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash, and which is colorless, odorless, and flavorless, except for sweetness.
</P>
<P>(f) The term <I>sugar</I> means refined sucrose.
</P>
<P>(g) The terms <I>edible organic acid</I> and <I>edible organic salt</I> refer to any edible organic acid and any edible organic salt added for the purpose of flavor enhancement that either is not a food additive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act or, if it is a food additive as so defined, is used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(h) The term <I>water</I> means, in addition to water, any mixture of water and fruit juice in which the fruit juice(s) is less than 50 percent of such mixture, including any water contributed by the use of liquid nutritive carbohydrate sweeteners.
</P>
<P>(i) The term <I>fruit juice(s) and water</I> means any mixture of fruit juice as herein defined and water, including any water contributed by the use of liquid nutritive carbohydrate sweeteners, in which the fruit juice(s) is 50 percent, or more, of such mixture except that water used in preparing equivalent single strength juice(s) from concentrate(s) shall not be considered to be a mixture of fruit juice and water.
</P>
<P>(j) The term <I>fruit juice(s)</I> means single strength expressed juice(s) of sound, mature fruit(s). It may be fresh, frozen, canned, or made from concentrate(s). However, if it is made from concentrate(s), the juice(s) shall be reconstituted with water to not less than the soluble solids that such fruit juice had before concentration. Fruit juice(s) may be used singly or in combination. If a fruit juice(s) is used which is regulated by a standard of identity of this chapter, it shall conform to the compositional requirements prescribed by such standard prior to the addition of any sweetener which may be used.
</P>
<P>(k) The term <I>clarified juice</I> means the liquid expressed wholly or in part from fruit peelings, fruit shells, fruit cores, or from the fruit flesh or parts thereof, which is clarified and may be further refined or concentrated.
</P>
<P>(l) The term <I>solid pack</I> means the product contains practically all fruit with only the very little free flowing liquid that is expressed from the fruit and to which no packing media have been added.
</P>
<P>(m) The procedure for determining the densities of the packing media means the following: The density of the packing medium, when measured 15 days or more after packing, or the density of the blended homogenized slurry of the comminuted entire contents of the container, when measured less than 15 days after canning, is determined according to “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference, section 31.
<SU>6</SU>F011 (Solids) “By Means of the Refractometer—Official Final Action” (and sections 52.012 and 52.015) with result expressed as percent by weight of sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C, but without correction for invert sugar or other substances. Copies of the material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(n) The procedure for determining drained weight is as follows: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth which complies with the specifications for the No. 8 sieve set forth in the “Definitions of Terms and Explanatory Notes” of the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (m) of this section. Carefully invert by hand all fruits having cups or cavities if they fall on the sieve with cups or cavities up. Cups or cavities in soft products may be drained by tilting sieve. Without further shifting the material on the sieve, incline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained fruit.
</P>
<P>(o) Compliance means the following: Unless otherwise provided in a standard, a lot of canned fruits shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (p) of this section, namely:
</P>
<P>(1) <I>Packing medium density.</I> A lot shall be deemed to be in compliance for packing medium density based on the average sucrose value for all samples analyzed according to the sampling plans, but no container may have a sucrose value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists.
</P>
<P>(2) <I>Quality.</I> The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans.
</P>
<P>(3) <I>Fill of container.</I> A lot shall be deemed to be in compliance for fill of container (packing medium and fruit ingredient) when the number of defectives does not exceed the acceptance number (c) in the sampling plans.
</P>
<P>(4) <I>Drained weight.</I> A lot shall be deemed to be in compliance for drained weight based on the average value of all samples analyzed according to the sampling plans. The sample unit shall be the entire contents of the container.
</P>
<P>(p) The sampling and acceptance procedure means the following:
</P>
<P>(1) <I>Definitions</I>—(i) <I>Lot.</I> A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(ii) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(iii) <I>Sample size.</I> The total number of sample units drawn for examination from a lot.
</P>
<P>(iv) <I>Sample unit.</I> A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.
</P>
<P>(v) <I>Defective.</I> Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.
</P>
<P>(vi) <I>Acceptance number</I> (<I>c</I>). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(vii) <I>Acceptable quality level</I> (<I>AQL</I>). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(2) <I>Sampling plans:</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size in container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401 to 15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001 to 72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001 to 120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601 to 2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001 to 7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201 to 15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of primary containers in sample.
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number.</P></DIV></DIV>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.30.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Canned Fruits</HEAD>


<DIV8 N="§ 145.110" NODE="21:2.0.1.1.30.2.1.1" TYPE="SECTION">
<HEAD>§ 145.110   Canned applesauce.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Canned applesauce is the food prepared from comminuted or chopped apples (<I>Malus domestica</I> Borkhausen), which may or may not be peeled and cored, and which may have added thereto one or more of the optional ingredients specified in paragraph (a)(2) of this section. The apple ingredient is heated and, in accordance with good manufacturing practices, bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, hard, or extraneous materials are removed. The food is sealed in containers. It is so processed by heat, either before or after sealing, as to prevent spoilage. The soluble solids content, measured by refractometer and expressed as percent sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C (68 °F), is not less than 9 percent (exclusive of the solids of any added optional nutritive carbohydrate sweeteners) as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 22.024, “Soluble Solids by Refractometer in Fresh and Canned Fruits, Jams, Marmalades, and Preserves—Official First Action,” which is incorporated by reference, but without correction for invert sugar or other substances. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(2) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(i) Water.
</P>
<P>(ii) Apple juice.
</P>
<P>(iii) Salt.
</P>
<P>(iv) Any organic acid added for the purpose of acidification. (Organic acids generally recognized as having a preservative effect are not permitted in applesauce except as provided for in paragraph (a)(2)(viii) of this section.)
</P>
<P>(v) Nutritive carbohydrate sweeteners.
</P>
<P>(vi) Spices.
</P>
<P>(vii) Natural and artificial flavoring.
</P>
<P>(viii) Either of the following:
</P>
<P>(<I>a</I>) Erythorbic acid or ascorbic acid as an antioxidant preservative in an amount not to exceed 150 parts per million; or
</P>
<P>(<I>b</I>) Ascorbic acid (vitamin C) in a quantity such that the total vitamin C in each 113 g (4 ounces) by weight of the finished food amounts to 60 mg. This requirement will be deemed to have been met if a reasonable overage of the vitamin, within limits of good manufacturing practice, is present to insure that the required level is maintained throughout the expected shelf life of the food under customary conditions of distribution.
</P>
<P>(ix) Color additives in such quantity as to distinctly characterize the food unless such addition conceals damage or inferiority or makes the finished food appear better or of greater value than it is.
</P>
<P>(3) <I>Nomenclature.</I> The name of the food is “applesauce”. The name of the food shall include a declaration indicating the presence of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product. If a nutritive sweetener as provided for in paragraph (a)(2)(v) of this section is added and the soluble solids content of the finished food is not less than 16.5 percent as determined by the method referred to in paragraph (a)(1) of this section, the name may include the word “sweetened”. If no such sweetener is added, the name may include the word “unsweetened”.
</P>
<P>(4) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. However, when ascorbic acid (vitamin C) is added as provided for in paragraph (a)(2)(viii)(<I>b</I>) of this section, after the application of heat to the apples, preservative labeling requirements do not apply.
</P>
<P>(b) [Reserved]
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned applesauce is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of containers prescribed in § 130.12(b) of this chapter; except that in the case of glass containers having a total capacity of 192 ml (6
<FR>1/2</FR> fluid ounces) or less, the fill is not less than 85 percent.
</P>
<P>(2) Sampling and acceptance procedure: A lot will be deemed to fall below the standard of fill when the number of “defectives” exceeds the acceptance number “c” in the sampling plans prescribed in paragraph (c)(2)(ii) of this section.
</P>
<P>(i) Definitions of terms to be used in the sampling plans in paragraph (c)(2)(ii) of this section are as follows:
</P>
<P>(<I>a</I>) <I>Lot.</I> A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(<I>b</I>) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(<I>c</I>) <I>Sample size “n.”</I> The total number of sample units drawn for examination from a lot as indicated in paragraph (c)(2)(ii) of this section.
</P>
<P>(<I>d</I>) <I>Sample unit.</I> A container, the entire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for examination or testing as a single unit.
</P>
<P>(<I>e</I>) <I>Defective.</I> A container that falls below the requirement for minimum fill prescribed in paragraph (c)(1) of this section is considered a “defective.”
</P>
<P>(<I>f</I>) <I>Acceptable number “c.”</I> The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(<I>g</I>) <I>Acceptable quality level</I> (<I>AQL</I>). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(ii) Sampling and acceptance:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Acceptable quality level (AQL) 6.5
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size of container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401 to 15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001 to 72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001 to 120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601 to 2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001 to 7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201 to 15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of primary containers in sample.
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number.</P></DIV></DIV>
<P>(3) If canned applesauce falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 145.115" NODE="21:2.0.1.1.30.2.1.2" TYPE="SECTION">
<HEAD>§ 145.115   Canned apricots.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned apricots is the food prepared from mature apricots of one of the optional styles specified in paragraph (a)(2) of this section, which may be packed as solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids.
</P>
<P>(iv) Apricot pits, except in the cases of unpeeled whole apricots and peeled whole apricots, in a quantity not more than 1 apricot pit to each 227 grams (8 ounces) of finished canned apricots.
</P>
<P>(v) Apricot kernels, except in the cases of unpeeled whole apricots and peeled whole apricots, and except when optional ingredient under paragraph (a)(4) of this section is used.
</P>
<P>(vi) Ascorbic acid in an amount no greater than necessary to preserve color.
</P>
<FP>Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</FP>
<P>(2) <I>Optional styles of the apricot ingredient.</I> The optional styles of the apricot ingredient referred to in paragraph (a) of this section are peeled or unpeeled:
</P>
<P>(i) Whole.
</P>
<P>(ii) Halves.
</P>
<P>(iii) Quarters.
</P>
<P>(iv) Slices.
</P>
<P>(v) Pieces or irregular pieces.
</P>
<FP>Each such ingredient, except in the cases of unpeeled whole apricots and peeled whole apricots, is pitted.
</FP>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water. 
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is 10 percent or more but less than 16 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 16 percent or more but less than 21 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 21 percent or more but less than 25 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 25 percent or more but not more than 40 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “apricots”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice Added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with Vinegar” or “Seasoned with Apricot Kernels”. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) through (iv), inclusive, of this section are used, such words may be combined as for example, “Seasoned with Cider Vinegar, Cloves, Cinnamon Oil and Apricot Kernels”.
</P>
<P>(ii) The style of the apricot ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium as used in paragraphs (a)(3)(i) and (ii) of this section, preceded by “In” or “Packed in” or the words “solid pack”, where applicable, shall be included as part of the name or in close proximity to the name of the food, except that pieces or irregular pieces shall be designated “Pieces”, “Irregular pieces”, or “Mixed pieces of irregular sizes and shapes”. The style of the apricot ingredient shall be preceded or followed by “Unpeeled” or “Peeled”, as the case may be. “Halves” may be alternatively designated “Halved”, “Quarters” as “Quartered” and “Slices” as “Sliced”. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy” as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”.
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section, and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate,” as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned apricots is as follows:
</P>
<P>(i) All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by a weight of not more than 300 grams.
</P>
<P>(ii) In the cases of whole apricots, halves, and quarters, the weight of the largest unit in the container is not more than twice the weight of the smallest unit therein.
</P>
<P>(iii) Not more than 20 percent of the units in the container are blemished with scab, hail injury, discoloration, or other abnormalities.
</P>
<P>(iv) In the cases of whole apricots, halves, and quarters, all units are untrimmed, or are so trimmed as to preserve normal shape.
</P>
<P>(v) Except in the case of mixed pieces of irregular sizes and shapes, not more than 5 percent of the units in a container of 20 or more units, and not more than 1 unit in a container of less than 20 units, are crushed or broken. (A unit which has lost its normal shape because of ripeness and which bears no mark of crushing shall not be considered to be crushed or broken.)
</P>
<P>(2) Canned apricots shall be tested by the following method to determine whether or not they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 1
<FR>1/8</FR> inches inside diameter, with vertical sides; or rectangular in shape, 
<FR>3/4</FR> inch by 1 inch inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 
<FR>3/4</FR> inch. Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 
<FR>1/2</FR> inch by 1 inch cannot be trimmed. Test the piece by means of a round metal rod 
<FR>3/16</FR> inch in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams. Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.
</P>
<P>(3) If the quality of canned apricots falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of such general statement of substandard quality, the label may bear the alternative statement “Below standard in quality ______”, the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (b)(1) of this section which such canned apricots fail to meet, as follows:
</P>
<P>(i) “Not tender”;
</P>
<P>(ii) “Mixed sizes”;
</P>
<P>(iii) “Blemished”;
</P>
<P>(iv) “Unevenly trimmed”;
</P>
<P>(v) “Partly crushed or broken”.
</P>
<P>Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name “apricots” and any words and statements required or authorized to appear with such name by § 145.115(a)(2).
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned apricots is the maximum quantity of the optional apricot ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.
</P>
<P>(2) If canned apricots fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]






</CITA>
</DIV8>


<DIV8 N="§ 145.120" NODE="21:2.0.1.1.30.2.1.3" TYPE="SECTION">
<HEAD>§ 145.120   Canned berries.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned berries is the food prepared from any suitable variety of one of the optional berry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, and may contain one or any combination of two or more of the safe and suitable optional ingredients specified in paragraph (a)(4) of this section. Such food is sealed in a container and before or after sealing is so processed by heat to prevent spoilage.
</P>
<P>(2) <I>Varietal types.</I> The optional berry ingredients referred to in paragraph (a)(1) of this section are prepared from stemmed fruit of the following optional varietal types of berry ingredient; namely:
</P>
<P>(i) Raspberry varieties conforming to the characteristics of <I>Rubus idaeus</I> L. or <I>Rubus occidentalis</I> L.
</P>
<P>(ii) Blackberries.
</P>
<P>(iii) Blueberries.
</P>
<P>(iv) Boysenberries.
</P>
<P>(v) Dewberries.
</P>
<P>(vi) Gooseberries.
</P>
<P>(vii) Huckleberries.
</P>
<P>(viii) Loganberries.
</P>
<P>(ix) Strawberry varieties conforming to the characteristics of <I>Fragaria.</I>
</P>
<P>(x) Youngberries.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweeteners may be added. Sweeteners listed in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the four density ranges of the resulting packing media hereinafter specified for each berry ingredient, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure described in § 145.3(m), shall be designated by the appropriate name for each of the respective density ranges for each berry ingredient as:
</P>
<P>(<I>a</I>) “Slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) “Light sirup”, when the liquid used is water, “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>c</I>) “Heavy sirup”, when the liquid used is water; or “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) “Extra heavy sirup”, when the liquid used is water; or “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<FP>The density ranges referred to herein are:
</FP>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="3" scope="col">Optional berry ingredient
</TH><TH class="gpotbl_colhed" colspan="8" scope="col">Density ranges
</TH></TR><TR><TH class="gpotbl_colhed" colspan="2" scope="col">(<E T="03">a</E>)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">(<E T="03">b</E>)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">(<E T="03">c</E>)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">(<E T="03">d</E>)
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Minimum
</TH><TH class="gpotbl_colhed" scope="col">Maximum less than
</TH><TH class="gpotbl_colhed" scope="col">Minimum
</TH><TH class="gpotbl_colhed" scope="col">Maximum less than
</TH><TH class="gpotbl_colhed" scope="col">Minimum
</TH><TH class="gpotbl_colhed" scope="col">Maximum less than
</TH><TH class="gpotbl_colhed" scope="col">Minimum
</TH><TH class="gpotbl_colhed" scope="col">Maximum not more than
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Blackberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Blueberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Boysenberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dewberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Gooseberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Huckleberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">25</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Loganberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Raspberries</TD><TD align="right" class="gpotbl_cell">11</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">15</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">20</TD><TD align="right" class="gpotbl_cell">27</TD><TD align="right" class="gpotbl_cell">27</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Strawberries</TD><TD align="right" class="gpotbl_cell">10</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">27</TD><TD align="right" class="gpotbl_cell">27</TD><TD align="right" class="gpotbl_cell">35
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Youngberries</TD><TD align="right" class="gpotbl_cell"></TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">14</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">19</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">24</TD><TD align="right" class="gpotbl_cell">35
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">(<E T="03">a</E>) “Slightly sweetened water.”  (<E T="03">b</E>) “Light sirup.”  (<E T="03">c</E>) “Heavy sirup.”  (<E T="03">d</E>) “Extra heavy sirup.”</P></DIV></DIV>
<P>(4) <I>Optional ingredients.</I> The optional ingredients referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Calcium salts as firming agents provided that the calcium added is no more than 0.035 percent, calculated as calcium, of the weight of the finished canned berries.
</P>
<P>(iii) Organic acids.
</P>
<P>(5) <I>Labeling requirements.</I> (i) The name of the food is the appropriate name of the berry ingredient specified in paragraph (a)(2) of this section.
</P>
<P>(ii) The name of the packing medium, as used in paragraph (a)(3)(i) of this section preceded by “In” or “Packed in.” as provided in paragraph (a)(3) of this section and, in the case of raspberries other than red raspberries provided for in paragraph (a)(2) of this section, the name of such packing medium and the color of such raspberry shall be included as part of the name or in close proximity to the name of the food. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the cases of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(3) of this section; and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(5)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(5)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(5)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) [Reserved]
</P>
<CITA TYPE="N">[46 FR 2339, Jan. 9, 1981; 47 FR 6426, Feb. 12, 1982, as amended at 48 FR 2748, Jan. 21, 1983; 58 FR 2879, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 145.125" NODE="21:2.0.1.1.30.2.1.4" TYPE="SECTION">
<HEAD>§ 145.125   Canned cherries.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned cherries is the food prepared from one of the optional fresh or previously canned cherry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Varietal types and styles.</I> The optional cherry ingredients referred to in paragraph (a)(1) of this section are prepared from mature pitted or unpitted cherries of the red tart or alternatively, red sour, light sweet or dark sweet varietal group.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) In the case of sweet cherries:
</P>
<P>(<I>i</I>) When the density of the solution is less than 16 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>ii</I>) When the density of the solution is 16 percent or more but less than 20 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>iii</I>) When the density of the solution is 20 percent or more but less than 25 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>iv</I>) When the density of the solution is 25 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) In the case of red tart cherries: 
</P>
<P>(<I>i</I>) When the density of the solution is less than 18 percent, the medium shall be designated as “slightly sweetened water”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>ii</I>) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>iii</I>) When the density of the solution is 22 percent or more but less than 28 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>iv</I>) When the density of the solution is 28 percent or more but not more than 45 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “cherries”. The optional varietal type as set forth in paragraph (a)(2) of this section, preceded or followed by the word “pitted” when this is the fact, shall be a part of the name. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, or “Seasoned with lemon juice”. When two or more of the optional ingredients specified in paragraph (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, and cinnamon oil”.
</P>
<P>(ii) The color type and style of the cherry ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by “In” or “Packed in” or the words “solid pack”, where applicable, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy” as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section; and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned cherries is as follows:
</P>
<P>(i) In the case of pitted cherries, not more than 1 pit is present in each 20 ounces of canned cherries, as determined by the method prescribed in paragraph (b)(2)(i) of this section. 
</P>
<P>(ii) In the case of unpitted cherries, the weight of each cherry in the container is not less than 
<FR>1/10</FR> ounce.
</P>
<P>(iii) In the case of unpitted cherries, the weight of the largest cherry in the container is not more than twice the weight of the smallest cherry therein.
</P>
<P>(iv) In the case of unpitted cherries, the total weight of pits is not more than 12 percent of the weight of drained cherries, as determined by the method prescribed in paragraph (b)(2)(ii) of this section.
</P>
<P>(v) Not more than 15 percent by count of the cherries in the container are blemished with scab, hail injury, discoloration, scar tissue or other abnormality. A cherry showing skin discoloration (other than scald) having an aggregate area exceeding that of a circle 
<FR>9/32</FR> inch in diameter is considered to be blemished. A cherry showing discoloration of any area but extending into the fruit tissue is also considered to be blemished.
</P>
<P>(2)(i) Pitted canned cherries shall be tested by the following method to determine whether or not they comply with the requirements of paragraph (b)(1)(i) of this section: Take at random such number of containers as to have a total quantity of contents of at least 24 pounds. Open the containers and weigh the contents. Count the pits and pieces of pit shell in such total quantity. Count a piece of pit shell equal to or smaller than one-half pit shell as one-half pit, and a piece of pit shell larger than one-half pit shell as one pit; but when two or more pieces of pit shell are within or attached to a single cherry, count such pieces as one-half pit if their combined size is equivalent to that of one-half pit shell or less, and as one pit if their combined size is equivalent to that of more than one-half pit shell. From the total number of pits so counted and the combined weight of the contents of all the containers, calculate the number of pits present in each 20 ounces of canned cherries.
</P>
<P>(ii) Unpitted canned cherries shall be tested by the following method to determine whether or not they comply with the requirements of paragraph (b)(1)(iv) of this section: Tilt the opened container so as to distribute the contents over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of the contents of the container is less than 3 pounds, or 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is No. 8 woven-wire cloth that complies with the specifications for such cloth set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD, 20877-2504, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Without shifting the cherries, so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained cherries. The weight so found, less the weight of the sieve, shall be considered to be the weight of drained cherries. Pit the cherries and wash the pits free from adhering flesh. Drain and weigh the pits by the method prescribed above. Divide the weight of pits so found by the weight of drained cherries, and multiply by 100.
</P>
<P>(3) If the quality of canned cherries falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of such general statement of substandard quality, the label may bear the alternative statement “Below Standard in Quality ______”, the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (b)(1) of this section which such canned cherries fail to meet, as follows:
</P>
<P>(i) “Partially pitted”;
</P>
<P>(ii) “Small”;
</P>
<P>(iii) “Mixed sizes”;
</P>
<P>(iv) “Thin-fleshed”;
</P>
<P>(v) “Blemished”.
</P>
<FP>Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name “Cherries” and any words and statements required or authorized to appear with such name by § 145.125(a)(2).
</FP>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned cherries is the maximum quantity of the optional cherry ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing such ingredient.
</P>
<P>(2) If canned cherries fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]






</CITA>
</DIV8>


<DIV8 N="§ 145.130" NODE="21:2.0.1.1.30.2.1.5" TYPE="SECTION">
<HEAD>§ 145.130   Canned figs.</HEAD>
<P>(a) <I>Ingredients.</I> Canned figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section, to which lemon juice, concentrated lemon juice or organic acid(s) is added, when necessary to reduce the pH of the finished product to pH 4.9 or below. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:
</P>
<P>(1) Natural and artificial flavoring.
</P>
<P>(2) Spice.
</P>
<P>(3) Vinegar.
</P>
<P>(4) Unpeeled segments of citrus fruits.
</P>
<P>(5) Salt.
</P>
<FP>Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</FP>
<P>(b) <I>Varietal types.</I> The optional fig ingredients referred to in paragraph (a) of this section are prepared from mature figs of the light or dark varieties. Figs (or whole figs), split figs (or broken figs), or any combination thereof are optional fig ingredients. A “whole fig” is one which is whole, but may be slightly cracked, provided it retains its natural conformation without exposing the interior. A “split” or “broken” fig is one that is open to such an extent that the seed cavity is exposed. The shape of the fruit may be distorted, and the fruit may or may not be broken apart into entirely separate pieces.
</P>
<P>(c) <I>Packing media.</I> (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are:
</P>
<P>(i) Water.
</P>
<P>(ii) Fruit juice(s) and water.
</P>
<P>(iii) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(2) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(i) When the density of the solution is 11 percent or more but less than 16 percent, the medium shall be designated as “slightly sweetened water”; or “extra light syrup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(ii) When the density of the solution is 16 percent or more but less than 21 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(iii) When the density of the solution is 21 percent or more but less than 26 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(iv) When the density of the solution is 26 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(d) <I>Labeling requirements.</I> (1) The name of the food is “figs”. The words “broken” or “split” shall be a part of the name when the optional fig ingredient is a broken or split fig. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or “Seasoned with unpeeled segments of citrus fruits”. When two or more of the optional ingredients specified in paragraphs (a) (2) through (5), inclusive, of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled segments of citrus fruits.”
</P>
<P>(2) The name of the packing medium as used in paragraph (c)(1) of this section, preceded by “In” or “Packed in”, as provided in paragraph (c) of this section, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food other than sweetness, as for example, a mixture of brown sugar and honey, the statement “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy”, as the case may be, shall be included as part of the name or in close proximity to the name of the food. When the liquid portion of the packing media provided for in paragraphs (c) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(ii) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (d)(3) of this section; and
</P>
<P>(iii) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (d)(3) of this section.
</P>
<P>(3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (d)(2)(ii) of this section, such names and the words “from contrate”, as specified in paragraph (d)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. 
</P>
<P>(4) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]










</CITA>
</DIV8>


<DIV8 N="§ 145.135" NODE="21:2.0.1.1.30.2.1.6" TYPE="SECTION">
<HEAD>§ 145.135   Canned fruit cocktail.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, frozen, or previously canned fruit ingredients of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids.
</P>
<P>(iv) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Varietal types and styles.</I> The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows:
</P>
<P>(i) <I>Peaches.</I> Any firm yellow variety of the species <I>Prunus persica</I> L., excluding nectarine varieties, which are pitted, peeled, and diced, not less than 30 percent and not more than 50 percent.
</P>
<P>(ii) <I>Pears.</I> Any variety, of the species <I>Pyrus communis</I> L. or <I>Pyrus sinensis</I> L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent.
</P>
<P>(iii) <I>Pineapples.</I> Any variety, of the species <I>Ananas comosus</I> L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent.
</P>
<P>(iv) <I>Grapes.</I> Any seedless variety, of the species <I>Vitis vinifera</I> L., or <I>Vitis labrusca</I> L., not less than 6 percent and not more than 20 percent.
</P>
<P>(v) <I>Cherries.</I> Approximate halves or whole pitted cherries of the species <I>Prunus cerasus</I> L., not less than 2 percent and not more than 6 percent, of the following types:
</P>
<P>(<I>a</I>) Cherries of any light, sweet variety;
</P>
<P>(<I>b</I>) Cherries artificially colored red; or
</P>
<P>(<I>c</I>) Cherries artificially colored red and flavored, natural or artificial.
</P>
<FP><I>Provided,</I> That each 127.5 grams (4
<FR>1/2</FR> ounces avoirdupois) of the finished canned fruit cocktail and each fraction thereof greater than 56.7 grams (2 ounces avoirdupois) contain not less than 2 sectors or 3 dice of pineapple and not less than 1 approximate half of the optional cherry ingredient.
</FP>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. 
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is 10 percent or more, but less than 14 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “fruit cocktail”, “cocktail fruits”, or “fruits for cocktail”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or “Seasoned with lemon juice”. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, cinnamon oil and lemon juice”.
</P>
<P>(ii) The name of the packing medium as used in paragraphs (a)(3) (i) and (ii) of this section, preceded by “In” or “Packed in” shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example, in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy” as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section; and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. 
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned fruit cocktail is as follows:
</P>
<P>(i) Not more than 20 percent by weight of the units in the container of peach or pear, or of pineapple if the units thereof are diced, are more than 
<FR>3/4</FR> inch in greatest edge dimension, or pass through the meshes of a sieve designated as 
<FR>5/16</FR> inch that complies with the specifications for such cloth set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> If the units of pineapple are in the form of sectors, not more than 20 percent of such sectors in the container fail to conform to the following dimensions: The length of the outside arc is not more than 
<FR>3/4</FR> inch but is more than 
<FR>3/8</FR> inch; the thickness is not more than 
<FR>1/2</FR> inch but is more than 
<FR>5/16</FR> inch; the length (measured along the radius from the inside arc to the outside arc) is not more than 1
<FR>1/4</FR> inches but is more than 
<FR>3/4</FR> inch.
</P>
<P>(ii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than 1 grape in a container containing less than 10 grapes, are cracked to the extent of being severed into two parts or are crushed to the extent that their normal shape is destroyed.
</P>
<P>(iii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than a grape in a container containing less than 10 grapes, have the cap stem attached.
</P>
<P>(iv) There is present in the finished canned fruit cocktail not more than 1 square inch of pear peel per each 1 pound of drained weight of units of pear plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of the units of pear bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.
</P>
<P>(v) There is present in the finished canned fruit cocktail not more than 1 square inch of peach peel per each 1 pound of drained weight of units of peach plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of units of peach bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.
</P>
<P>(vi) Not more than 15 percent of the units of cherry ingredient, and not more than 20 percent of the units of peach, pear, or grape, in the container are blemished with scab, hail injury, scar tissue or other abnormality.
</P>
<P>(vii) If the cherry ingredient is artificially colored, the color of not more than 15 percent of the units thereof in a container containing more than six units and of not more than one unit in a container containing six units or less, is other than evenly distributed in the unit or other than uniform with the color of the other units of the cherry ingredient.
</P>
<P>(2) If the quality of canned fruit cocktail falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned fruit cocktail is a fill such that the total weight of drained fruit is not less than 65 percent of the water capacity of the container, as determined by the general method for water capacity of containers prescribed in § 130.12(a) of this chapter. Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such cloth set forth under “2.38 mm (No. 8)” in Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” prescribed in paragraph (b)(1)(i) of this section, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (b)(1)(i) of this section. Without shifting the material on the sieve so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the total weight of drained fruit.
</P>
<P>(2) If canned fruit cocktail falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]










</CITA>
</DIV8>


<DIV8 N="§ 145.145" NODE="21:2.0.1.1.30.2.1.7" TYPE="SECTION">
<HEAD>§ 145.145   Canned grapefruit.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Product identification.</I> Canned grapefruit is the food prepared from one of the optional grapefruit ingredients specified in paragraph (a)(2) of this section and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one or more of the following safe and suitable optional ingredients:
</P>
<P>(i) Spices.
</P>
<P>(ii) Natural and artificial flavoring.
</P>
<P>(iii) Lemon juice.
</P>
<P>(iv) Citric acid.
</P>
<P>(v) Calcium chloride or calcium lactate or a mixture of the two calcium salts in a quantity reasonably necessary to firm the grapefruit sections, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.035 percent by weight of the finished food.
</P>
<FP>Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.
</FP>
<P>(2) <I>Optional grapefruit ingredient.</I> The optional grapefruit ingredients referred to in paragraph (a)(1) of this section are prepared from sound, mature grapefruit (<I>Citrus paradisi</I> Macfadyen) of the color types white—produced from white-fleshed grapefruit, and pink—produced from pink or red-fleshed grapefruit and are in the following forms of units: Whole sections or broken sections. Each such form of units or a mixture of such forms of units prepared from a single varietal group (color type) is an optional grapefruit ingredient. The core, seeds, and major portions of membrane of such ingredient are removed. For the purpose of this section, a grapefruit section is considered whole when the unit is intact or an intact portion of such unit is not less than 75 percent of its apparent original size and is not excessively trimmed.
</P>
<P>(i) For the purpose of paragraph (a)(4) of this section, the name of the optional grapefruit ingredient is:
</P>
<P>(<I>a</I>) “Section” or “segments”, if 50 percent or more of the drained weight of the food consists of whole sections.
</P>
<P>(<I>b</I>) “Broken sections” or “broken segments”, if less than 50 percent of the drained weight of the food consists of whole sections.
</P>
<P>(ii) The drained weight is determined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Grapefruit juice and water.
</P>
<P>(<I>c</I>) Grapefruit juice.
</P>
<P>(<I>d</I>) Slightly sweetened sirup or slightly sweetened water.
</P>
<P>(<I>e</I>) Light sirup.
</P>
<P>(<I>f</I>) Heavy sirup.
</P>
<P>(<I>g</I>) Slightly sweetened grapefruit juice and water.
</P>
<P>(<I>h</I>) Lightly sweetened grapefruit juice and water.
</P>
<P>(<I>i</I>) Heavily sweetened grapefruit juice and water.
</P>
<P>(<I>j</I>) Slightly sweetened grapefruit juice.
</P>
<P>(<I>k</I>) Lightly sweetened grapefruit juice.
</P>
<P>(<I>l</I>) Heavily sweetened grapefruit juice.
</P>
<FP>As used in paragraph (a)(3)(i) of this section, the optional packing medium “water” means, in addition to water, any mixture of water and grapefruit juice in which there is less than 50 percent grapefruit juice; the optional packing medium “grapefruit juice and water” means the liquid packing medium in which juice of mature grapefruit and water are combined as a liquid packing medium with not less than 50 percent grapefruit juice and the term “grapefruit juice” means single strength expressed juice of sound, mature fruit. It may be fresh, canned, or made from concentrate. However, if it is made from concentrate, the juice shall be reconstituted with water to not less than the soluble solids the grapefruit juice had before concentration.
</FP>
<P>(ii) Each of the packing media in paragraph (a)(3)(i) (<I>d</I>) to (<I>l</I>) of this section is prepared with a liquid ingredient and one or more safe and suitable nutritive carbohydrate sweeteners. Water is the liquid ingredient from which packing media in paragraph (a)(3)(i) (<I>d</I>) to (<I>f</I>) of this section are prepared. Grapefruit juice and water are the liquid ingredients from which the packing media in paragraph (a)(3)(i) (<I>g</I>) to (<I>i</I>) of this section are prepared. Grapefruit juice is the liquid ingredient from which the packing media in paragraph (a)(3)(i) (<I>j</I>) to (<I>l</I>) of this section are prepared. If one or more liquid nutritive carbohydrate sweeteners and grapefruit juice are combined as a liquid packing medium with not less than 50 percent grapefruit juice, the packing medium is as set forth in paragraph (a)(3)(i) (<I>g</I>) to (<I>i</I>) of this section.
</P>
<P>(iii) The respective densities of packing media in paragraph (a)(3)(i) (<I>d</I>) to (<I>i</I>) of this section as measured on the refractometer, expressed as percent by weight sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C (68 °F), 15 days or more after the grapefruit are canned or the blended homogenized slurry of the comminuted entire contents of the container if canned for less than 15 days, according to the “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 31.011 under “Solids By Means of Refractometer—Official Final Action,” and Reference Tables, section 52.012 (Refractive indices (n) of sucrose solutions at 20°) and section 52.015 (Refractive indices of invert sugar solutions), which is incorporated by reference (copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I>), but without correction for invert sugar or other substances, are as follows:
</P>
<P>(<I>a</I>) Packing media in paragraph (a)(3)(i) (<I>d</I>), (<I>g</I>), and (<I>j</I>) of this section: Twelve percent or more but less than 16 percent.
</P>
<P>(<I>b</I>) Packing media in paragraph (a)(3)(i) (<I>e</I>), (<I>h</I>), and (<I>k</I>) of this section: Sixteen percent or more but less than 18 percent.
</P>
<P>(<I>c</I>) Packing media in paragraph (a)(3)(i) (<I>f</I>), (<I>i</I>), and (<I>l</I>) of this section: Eighteen percent or more. A lot shall be deemed to be in compliance for packing medium density based on the average value for all the samples analyzed according to paragraph (b)(2) of this section but no container may have a value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “grapefruit” or “pink grapefruit”, as appropriate for the color type of the grapefruit used. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “with added spice”. Whenever the word “sirup” is used, it may be alternatively spelled “syrup”. When two or more of the optional ingredients specified in paragraphs (a)(1) (i), (ii), and (iii) of this section are used, such words may be combined; for example, “with added cloves and cinnamon oil”.
</P>
<P>(ii) The form and style of the grapefruit ingredient as provided for in paragraph (a)(2) of this section and the name of the packing medium as used in paragraph (a)(3) of this section preceded by “In” or “Packed in” shall be included as part of the name. When the packing medium is prepared from concentrated grapefruit juice, the words “from concentrate” shall follow the words “grapefruit juice” in the name of the packing medium.
</P>
<P>(iii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned grapefruit is as follows:
</P>
<P>(i) The food is free from extraneous material such as leaves, portions of leaves, and pieces of peel.
</P>
<P>(ii) The finished food contains per 500 grams (17.6 ounces) not more than:
</P>
<P>(<I>a</I>) An aggregate area of 20 square centimeters (3.1 square inches) of tough membrane or albedo on the units.
</P>
<P>(<I>b</I>) Four developed seeds. A seed is considered a developed seed when it measures more than 9.0 millimeters (0.35 inches) in any dimension. 
</P>
<P>(iii) Not more than 15 percent by weight of the drained grapefruit may be blemished units. A blemished unit is a grapefruit section or any portion thereof which is damaged by lye peeling, by discoloration, or by other visible injury. The drained weight is determined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section.
</P>
<P>(2) <I>Sampling and acceptance procedure.</I> A lot is to be considered acceptable when the number of “defectives” does not exceed the acceptance number in the sampling plans given in paragraph (b)(2)(ii) of this section.
</P>
<P>(i) Definitions of terms to be used in the sampling plans in paragraph (b)(2)(ii) of this section are as follows:
</P>
<P>(<I>a</I>) <I>Lot.</I> A collection of primary containers or units of the same size, type and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(<I>b</I>) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(<I>c</I>) <I>Sample size</I> (<I>n</I>). The total number of sample units drawn for examination from a lot.
</P>
<P>(<I>d</I>) <I>Sample unit.</I> A container, the entire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.
</P>
<P>(<I>e</I>) <I>Defective.</I> Any sample unit shall be regarded as defective when any of the defects or conditions specified in the quality standard (paragraph (b)(1) of this section) and paragraph (c)(3)(i) of this section for minimum fill of container are present in excess of the stated tolerances.
</P>
<P>(<I>f</I>) <I>Accepted number</I> (<I>c</I>). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(<I>g</I>) <I>Acceptable quality level</I> (<I>AQL</I>). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(ii) Sampling plans and acceptance procedure:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size of container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801-24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001-48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001-84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001-144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001-240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401-15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001-24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001-42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001-72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001-120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601-2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001-7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201-15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001-24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001-42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of primary containers in sample
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number</P></DIV></DIV>
<P>(3) If the quality of canned grapefruit falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned grapefruit falls below standard with respect to only one of the factors of quality specified by paragraph (b)(1) (i), (ii), or (iii) of this section, there may be substituted for the second line of such general statement of substandard quality, “Good Food—Not High Grade”, a new line as specified after the corresponding designation of paragraph (b)(1) of this section which the canned grapefruit fail to meet:
</P>
<P>(i) “Contains extraneous material”.
</P>
<P>(ii)(<I>a</I>) “Excessive tough membrane”.
</P>
<P>(<I>b</I>) “Excessive seeds”.
</P>
<P>(iii) “Excessive blemished units”.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned grapefruit is:
</P>
<P>(i) The fill of grapefruit and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.
</P>
<P>(ii) The drained weight of grapefruit ingredient is not less than 50 percent of the water capacity of the container, as determined by the method prescribed in paragraph (c)(2) of this section and the general method for water capacity of containers prescribed in § 130.12(a) of this chapter.
</P>
<P>(2) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for the No. 8 sieve set forth in the “Definitions of Terms and Explanatory Notes” of the AOAC, 13th Ed. (1980), Table 1, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (a)(3)(iii) of this section. Without shifting the material on the sieve, incline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained grapefruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained grapefruit.
</P>
<P>(3)(i) A container that falls below the requirement for minimum fill prescribed in paragraph (c)(1)(i) of this section shall be considered a “defective”. The food will be deemed to fall below the standard of fill when the number of defectives exceeds the acceptance number (c) in the sampling plans prescribed in paragraph (b)(2) of this section.
</P>
<P>(ii) Canned grapefruit will be deemed to fall below the standard of fill when the average drained weight of all containers analyzed when sampled according to the sampling plans prescribed in paragraph (b)(2) of this section is less than that prescribed in paragraph (c)(1)(ii) of this section.
</P>
<P>(4) If canned grapefruit falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 145.170" NODE="21:2.0.1.1.30.2.1.8" TYPE="SECTION">
<HEAD>§ 145.170   Canned peaches.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned peaches is the food prepared from one of the fresh, frozen, or previously canned optional peach ingredients <I>Prunus persica</I> L., of commercial canning varieties, but excluding nectarine varieties, specified in paragraph (a)(2) of this section, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids.
</P>
<P>(iv) Peach pits, except in the cases of peeled whole peaches, in a quantity not more than 1 peach pit to each 227 grams (8 ounces) of finished canned peaches.
</P>
<P>(v) Peach kernels, except in the cases of peeled whole peaches and except when the optional ingredient in paragraph (a)(1)(iv) of this section is used.
</P>
<P>(vi) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Varietal types and styles.</I> The optional peach ingredients referred to in paragraph (a)(1) of this section are prepared from mature peaches of the following optional varietal and color types and styles of peach ingredients; namely:
</P>
<P>(i) <I>The optional varietal types.</I> (<I>a</I>) Freestone is the distinct varietal type where the pit separates readily from the flesh.
</P>
<P>(<I>b</I>) Clingstone is the distinct varietal type where the pit adheres to the flesh.
</P>
<P>(ii) <I>The optional color types</I>—(<I>a</I>) <I>Yellow</I>—the varietal types in which the predominant color ranges from pale yellow to rich red orange.
</P>
<P>(<I>b</I>) <I>White</I>—the varietal types in which the predominant color ranges from white to yellow-white.
</P>
<P>(<I>c</I>) <I>Red</I>—the varietal types in which the predominant color ranges from pale yellow to orange red and with variegated red coloring other than that associated with the pit cavity.
</P>
<P>(<I>d</I>) <I>Green</I>—varietal types in which the flesh has a green tint even when mature.
</P>
<P>(iii) <I>The optional styles of the peach ingredients—(a</I>) <I>Whole</I>—consisting of whole peeled unpitted peaches.
</P>
<P>(<I>b</I>) <I>Halves</I>—consisting of peeled pitted peaches cut into two approximately equal parts.
</P>
<P>(<I>c</I>) <I>Halves and pieces</I>—consisting of a mixture in which the peeled pitted peach halves are more than 50 percent by weight.
</P>
<P>(<I>d</I>) <I>Quarters</I>—consisting of peeled pitted peaches cut into four approximately equal parts.
</P>
<P>(<I>e</I>) <I>Slices</I>—consisting of peeled pitted peaches cut into wedge-shaped sectors.
</P>
<P>(<I>f</I>) <I>Dice</I>—consisting of peeled pitted peaches cut into cube-like parts.
</P>
<P>(<I>g</I>) <I>Chunky</I>—consisting of peeled pitted peaches cut into parts 13 millimeters (0.5 inch) or greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension.
</P>
<P>(<I>h</I>) <I>Pieces or irregular pieces</I>—consisting of peeled pitted peaches cut into parts of irregular shapes and sizes.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m), shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is 10 percent or more but less than 14 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)” as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “peaches”. The optional varietal type as set forth in paragraph (a)(2)(i) of this section shall be a part of the name. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or “Seasoned with peach kernels”. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) through (v) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, cinnamon oil and peach kernels”. 
</P>
<P>(ii) The color type and style of the peach ingredient as provided for in paragraphs (a)(2) (ii) and (iii) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by “In” or “Packed in” or the words “Solid pack”, where applicable, shall be included as part of the name or in close proximity to the name of the food, except that “Halves” may be alternately designated as “Halved”, “Halves and pieces” as “Halved and pieces”, “Quarters” as “Quartered”, “Slices” as “Sliced”, and “Dice” as “Diced”. Pieces or irregular pieces shall be designated “Pieces”, “Irregular pieces”, or “Mixed pieces of irregular sizes and shapes”. “Chunky” may be designated as “Chunks”. The terms “Cling” and “Free” may be used as optional designations for “Clingstone” and “Freestone”, respectively. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor, or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s); as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy” as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juices(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section; and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juices(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned peaches is as follows:
</P>
<P>(i) <I>Maturity.</I> All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by weight of not more than 300 grams (10.6 ounces).
</P>
<P>(ii) <I>Minimum size.</I> In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), respectively.
</P>
<P>(iii) <I>Uniformity of size</I>—(<I>a</I>) <I>Whole, halves, and quarters.</I> In the case of whole, halves, and quarters styles, the diameter (width) of the largest unit is not more than 1.5 centimeters (0.6 inch) greater than the diameter (width) of the smallest unit. In containers with more than 20 units, 2 units may be disregarded in making the determination. Where a unit has broken in the container, the combined broken pieces are to be reassembled to approximate a single unit of the appropriate style.
</P>
<P>(<I>b</I>) <I>Chunky.</I> In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.5 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge.
</P>
<P>(iv) <I>Peel.</I> Not more than 15 square centimeters aggregate area of peel per 1,000 grams (1.05 square inches per 16 ounces) of net weight. Include any peel adhering to the peach or loose in the container.
</P>
<P>(v) <I>Blemished units.</I> Not more than 20 percent by count of the units in the container are blemished, e.g., with scab, hail injury, discoloration, or other abnormalities. Blemished units are units which contain surface discolorations that definitely contrast with the overall color and may penetrate into the flesh.
</P>
<P>(vi) <I>Trimmed units.</I> In the case of whole, halves, quarters, and slices styles, all units are untrimmed or are so trimmed as to preserve normal shape of the units.
</P>
<P>(vii) <I>Crushed or broken units.</I> In the case of whole, halves, halves and pieces, quarters, slices, dice and chunky styles, not more than 5 percent by count of the units in containers of 20 or more units and not more than 1 unit in containers of fewer than 20 units are crushed or broken. A unit that has lost its normal shape because of ripeness and bears no mark of crushing shall not be considered crushed or broken.
</P>
<P>(viii) <I>Pits and pieces of pit.</I> In the case of all styles, except whole peaches and when whole peach pits or peach kernels are used as seasoning ingredients, there is not more than one loose pit or one loose large hard piece of pit (10 millimeters (
<FR>3/8</FR> inch) or larger) or one unit of peach (e.g., peach half or peach slice) to which one or more large hard pieces of pit are attached per 5.67 kilograms (200 ounces) net weight. In addition, there is not more than three of any one or any combination of two or more, per 2.83 kilograms (100 ounces) net weight of the following: (<I>a</I>) A unit to which one or more small hard pieces of pit less than 10 millimeters (
<FR>3/8</FR> inch) but not less than 1.6 millimeters (
<FR>1/16</FR> inch) are attached, (<I>b</I>) a unit to which three or more small pieces of pit less than 1.6 millimeters (
<FR>1/16</FR> inch) are attached, or (<I>c</I>) a loose small hard piece of pit less than 10 millimeters (
<FR>3/8</FR> inch).
</P>
<P>(2) Canned peaches shall be tested by the following method to determine whether or not they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 29 millimeters (1.125 inches) inside diameter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25 millimeters (1 inch) inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 millimeters (0.75 inch). Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with a rectangular peel surface at least 13 millimeters (0.51 inch) by 25 millimeters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams (3.53 ounces). Set the receptacle so that the surface of test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams (0.45 ounce) per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.
</P>
<P>(3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel, pits, and pieces of pit based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).
</P>
<P>(4) If the quality of canned peaches falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality defined in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned peaches falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1) (i) through (viii) of this section, there may be substituted for the second line of such general statement of substandard quality (“Good Food—Not High Grade”) a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned peaches fail to meet, as follows: (i) “Not tender”; (ii) “Small halves” or “Small quarters” as the case may be; (iii) (<I>a</I>) “Mixed sizes”; (<I>b</I>) “Undersized and/or oversized pieces”, (iv) “Excess peel”; (v) “Blemished”; (vi) “Unevenly trimmed”; (vii) “Partly crushed or broken”; (viii) “Contains pits or pit fragments”. Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name “peaches” and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this section.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned peaches is the maximum quantity of the optional peach ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.
</P>
<P>(2) If canned peaches fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 46 FR 33028, June 26, 1981; 50 FR 34677, Aug. 27, 1985; 51 FR 11434, Apr. 3, 1986; 58 FR 2880, Jan. 6, 1993]






</CITA>
</DIV8>


<DIV8 N="§ 145.175" NODE="21:2.0.1.1.30.2.1.9" TYPE="SECTION">
<HEAD>§ 145.175   Canned pears.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned pears is the food prepared from one of the fresh or previously canned optional pear ingredients <I>Pyrus communis</I> or <I>Pyrus sinensis</I> specified in paragraph (a)(2) of this section which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients.
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids.
</P>
<P>(iv) Artificial colors.
</P>
<FP>Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</FP>
<P>(2) <I>Styles and forms of units.</I> The optional pear styles and forms of units referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) <I>Whole</I>—consisting of peeled or unpeeled pears with cores removed or left in.
</P>
<P>(ii) <I>Halves</I>—consisting of peeled or unpeeled pears with cores removed and cut into two approximately equal parts.
</P>
<P>(iii) <I>Quarters</I>—consisting of peeled pears with cores removed and cut into four approximately equal parts.
</P>
<P>(iv) <I>Slices</I>—consisting of peeled pears with cores removed and cut into wedge-shaped sectors.
</P>
<P>(v) <I>Dice</I>—consisting of peeled pears with cores removed and cut into cube-like parts.
</P>
<P>(vi) <I>Pieces or irregular pieces</I>—consisting of peeled pears with cores removed and cut into parts of irregular shapes and sizes.
</P>
<P>(vii) <I>Chunky</I>—consisting of peeled pears with cores removed and cut into parts 13 millimeters (0.51 inch) or greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<P>(<I>d</I>) Clarified juice.
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.30.
</FP>
<P>(ii) If the concentration of clarified juice is such that the packing medium forms to the density range for one of the sirups under paragraph (a)(3)(ii) (<I>a</I>), (<I>b</I>), (<I>c</I>), or (<I>d</I>) of this section, the concentrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be. When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is less than 14 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)” as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “pears”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar”. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, and cinnamon oil”.
</P>
<P>(ii) The style and forms of units of the pear ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraph (a)(3) (i) and (ii) of this section, preceded by “In” or “Packed in” or the words “Solid pack”, where applicable, shall be included as part of the name or in close proximity to the name of the food, except that “Halves” may be alternatively designated as “Halved”, “Quarters” as “Quartered”, “Slices” as “Sliced”, and “Dice” as “Diced”. “Pieces” or “Irregular pieces” shall be designated as “Pieces”, “Irregular pieces”, or “Mixed pieces of irregular sizes and shapes”. “Chunky” may be designated as “Chunks”. The style of the pear ingredient shall be preceded or followed by “Unpeeled” when the units are whole or halves and are unpeeled. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey” the blank to be filled in with the word “light”, “heavy”, or “extra heavy”, as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”;
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section; and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned pears is as follows:
</P>
<P>(i) <I>Maturity.</I> All units tested in accordance with the method prescribed in paragraph (b)(2) of this section are pierced by a weight of not more than 300 grams (10.6 ounces).
</P>
<P>(ii) <I>Minimum size.</I> In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), respectively.
</P>
<P>(iii) <I>Uniformity of size</I>—(<I>a</I>) <I>Whole, halves, and quarters.</I> In the case of whole, halves, and quarters styles, among those units comprising 95 percent by count of those present in the container that are most uniform in size, the weight of the largest unit is not more than twice the weight of the smallest unit. In containers with fewer than 20 units, 1 unit may be disregarded in making the determination. Where a unit has broken in the container, reassemble the broken pieces to approximate a single unit of the appropriate style.
</P>
<P>(<I>b</I>) <I>Chunky.</I> In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.51 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge.
</P>
<P>(iv) <I>Peel (except unpeeled style).</I> Not more than 10 square centimeters (1.6 square inches) of peel adhering to pears or loose in the container per kilogram (35.3 ounces) of net weight.
</P>
<P>(v) <I>Blemished units.</I> Not more than 20 percent by count of the units in the container are blemished with scab, hail injury, discoloration, or other abnormality aggregating the area of a circle more than 6.5 millimeters (0.25 inch) in diameter; corky or hard spots on outer surfaces aggregating the area of a circle more than 13 millimeters (0.51 inch) in diameter; or dark brown areas aggregating the area of a circle less than 6.5 millimeters (0.25 inch) in diameter which penetrate into the flesh or affect the appearance of the unit.
</P>
<P>(vi) <I>Trimmed units.</I> In the case of whole, halves, and quarters styles, all units are untrimmed or are so trimmed as to preserve normal shape of the unit.
</P>
<P>(vii) <I>Crushed or broken units.</I> In the case of whole, halves, quarter, slices, dice, and chunky styles, not more than 10 percent by count of the units in containers of 10 or more units and not more than 1 unit in containers of less than 10 units are crushed or broken. A unit that lost its normal shape because of ripeness and bears no mark of crushing shall not be considered to be crushed or broken.
</P>
<P>(viii) <I>Loose core material in all styles except uncored whole style.</I> Not more than two units of loose core material per kilogram (35.3 ounces) of net weight. A unit of such material is defined as a portion of loose core, with or without seeds, aggregating approximately one-half of a pear core.
</P>
<P>(ix) <I>Partially cored units in all styles except uncored whole style.</I> Not more than 40 percent by count partially cored units in halves, quarters, slices, and pieces or irregular pieces styles and not more than 5 percent by weight in dice style. A partially cored unit is a unit of pear that contains an attached portion of the seed cell cavity.
</P>
<P>(x) <I>Seeds in all styles except whole uncored style.</I> Not more than 8 seeds or the equivalent in pieces of seeds per kilogram (35.3 ounces) of net weight. Seeds included as cored material in paragraph (b)(1) (viii) and (ix) of this section shall not be counted a second time.
</P>
<P>(2) Canned pears shall be tested by the following method to determine whether they meet the requirements of paragraph (b)(1)(i) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 28.6 millimeters (1.12 inches) inside diameter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25.4 millimeters (1 inch) inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 millimeters (0.75 inch). Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 13 millimeters (0.51 inch) by 25.4 millimeters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by the support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams (3.5 ounces). Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams (0.42 ounce) per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness.
</P>
<P>(3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel in all styles except unpeeled styles and seeds in all styles except whole uncored style based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).
</P>
<P>(4) If the quality of canned pears falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned pears falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1) (i) through (x) of this section, there may be substituted for the second line of such general statement of substandard quality (“Good Food—Not High Grade”) a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned pears fail to meet, as follows:
</P>
<P>(i) “Not tender”;
</P>
<P>(ii) “Small halves” or “small quarters”, as the case may be;
</P>
<P>(iii)(<I>a</I>) “Mixed sizes”;
</P>
<P>(<I>b</I>) “Undersized and/or oversized pieces”;
</P>
<P>(iv) “Excessive peel”;
</P>
<P>(v) “Blemished”;
</P>
<P>(vi) “Unevenly trimmed”;
</P>
<P>(vii) “Partly crushed or broken”;
</P>
<P>(viii) “Excessive core”;
</P>
<P>(ix) “Excessive core”;
</P>
<P>(x) “Excessive seeds”.
</P>
<FP>Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name “pears” and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this section.
</FP>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned pears is the maximum quantity of the optional pear ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient.
</P>
<P>(2) If canned pears fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 41528, 41530, Sept. 21, 1982; 58 FR 2880, Jan. 6, 1993]






</CITA>
</DIV8>


<DIV8 N="§ 145.180" NODE="21:2.0.1.1.30.2.1.10" TYPE="SECTION">
<HEAD>§ 145.180   Canned pineapple.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned pineapple is the food prepared from mature, fresh or previously canned, pineapple conforming to the characteristics of <I>Ananas comosus</I> (L.) Merrill and from which peel and core have been removed. The food consists of one of the optional styles of the pineapple ingredient specified in paragraph (a)(2) of this section and may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, except water is not a suitable packing medium for crushed style. Crushed style additionally may be packed as heavy or solid pack as specified in paragraph (a)(4) of this section. The food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural fruit flavors.
</P>
<P>(ii) Mint flavor.
</P>
<P>(iii) Spices, spice oils.
</P>
<P>(iv) Vinegar or organic acids.
</P>
<P>(v) Dimethylpolysiloxane in an amount not greater than 10 milligrams/kilogram (10 parts per million) by weight of the finished food as a defoaming agent.
</P>
<FP>The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.
</FP>
<P>(2) <I>Styles of pack.</I> The optional styles of the pineapple ingredients referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) <I>Slices or whole slices or rings</I>—consisting of uniformly cut circular slices or rings cut across the axis of the peeled, cored pineapple cylinders.
</P>
<P>(ii) <I>Half slices</I>—consisting of uniformly cut, approximately semicircular halves of slices.
</P>
<P>(iii) <I>Quarter slices</I>—consisting of uniformly cut, one-fourth portions of slices.
</P>
<P>(iv) <I>Broken slices</I>—consisting of arc-shaped portions which may not be uniform in size and/or shape.
</P>
<P>(v) <I>Spears or fingers</I>—consisting of long, slender pieces cut radially and lengthwise of the cored pineapple cylinder, predominantly 65 millimeters (2.5 inches) or longer.
</P>
<P>(vi) <I>Tidbits</I>—consisting of reasonably uniform, wedge-shaped sectors cut from slices or portions thereof, predominantly from 8 millimeters (0.31 inch) to 13 millimeters (0.51 inch) thick.
</P>
<P>(vii) <I>Chunks</I>—consisting of short, thick pieces cut from thick slices and/or from peeled cored pineapple and predominantly more than 13 millimeters (0.51 inch) in both thickness and width, and less than 38 millimeters (1.5 inches) in length and does not include large cubes.
</P>
<P>(viii) <I>Small cubes or dice</I>—consisting of reasonably uniform, cube-shaped pieces, predominately 14 millimeters (0.55 inch) or less in the longest edge dimensions.
</P>
<P>(ix) <I>Pieces or irregular pieces</I>—consisting of irregular shapes and sizes not identifiable as a specific style and does not include chunks.
</P>
<P>(x) <I>Crushed</I>—consisting of finely cut or finely shredded or grated or diced pieces of pineapple.
</P>
<P>(xi) <I>Large cubes</I>—consisting of reasonably uniform, cube-shaped pieces, longer than 14 millimeters (0.55 inch) along any edge, but predominately 25 millimeters (1 inch) or less in the longest edge dimensions.
</P>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section and defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Pineapple juice and water.
</P>
<P>(<I>c</I>) Pineapple juice.
</P>
<P>(<I>d</I>) Clarified pineapple juice.
</P>
<FP>Such packing media may be used as such, or any one of the optional sweetening ingredients specified in paragraph (a)(3)(ii) of this section may be added.
</FP>
<P>(ii) The optional sweetening ingredients referred to in paragraph (a)(3)(i) of this section are:
</P>
<P>(<I>a</I>) Sugar.
</P>
<P>(<I>b</I>) Invert sugar sirup.
</P>
<P>(<I>c</I>) Any mixture of optional sweetening ingredients designated in paragraph (a)(3)(ii)(<I>a</I>) and (<I>b</I>) of this section.
</P>
<P>(<I>d</I>) Any of the optional sweetening ingredients designated in paragraph (a)(3)(ii)(<I>a</I>), (<I>b</I>), and (<I>c</I>) of this section with dextrose, as long as the weight of the solids of dextrose does not exceed one-third of the total weight of the solids of the combined sweetening ingredients.
</P>
<P>(<I>e</I>) Any of the optional sweetening ingredients designated in paragraph (a)(3)(ii)(<I>a</I>), (<I>b</I>), and (<I>c</I>) of this section with corn sirup or with dried corn sirup or with glucose sirup or with dried glucose sirup, or with any two or more of these, as long as the weight of the solids of corn sirup, dried corn sirup, glucose sirup, dried glucose sirup, or the sum of the weights of the solids of corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup, in case two or more of these are used, does not exceed one-fourth of the total weight of the solids of the combined sweetening ingredients.
</P>
<P>(<I>f</I>) Any mixture of the optional ingredients designated in paragraph (a)(3)(ii)(<I>d</I>) and (<I>e</I>) of this section.
</P>
<P>(iii) If the concentration of clarified pineapple juice is such that the packing medium conforms to the density range for one of the sirups provided for in paragraph (a)(3)(iv)(<I>b</I>), (<I>c</I>), or (<I>d</I>) of this section, the concentrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be.
</P>
<P>(iv) When a sweetener is added as a part of any liquid packing medium as provided for in paragraph (a)(3)(i)(<I>a</I>), (<I>b</I>), and (<I>c</I>) of this section, the density range of the resulting packing medium, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure in § 145.3(m), shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is 10 percent or more but less than 14 percent, the medium shall be designated as “slightly sweetened water” or “extra light sirup”; “slightly sweetened pineapple juice and water”; or “slightly sweetened pineapple juice”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as “light sirup”; “lightly sweetened pineapple juice and water”; or “lightly sweetened pineapple juice,” as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened pineapple juice and water”; or “heavily sweetened pineapple juice”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened pineapple juice and water”; or “extra heavily sweetened pineapple juice”, as the case may be.
</P>
<P>(v) Determine compliance as specified in § 145.3(o).
</P>
<P>(4) <I>Types of pack.</I> The optional types of pack for crushed style referred to in paragraph (a)(1) of this section are as follows:
</P>
<P>(i) <I>Heavy pack.</I> Crushed style with or without sweetening ingredients and containing at least 73 percent drained fruit weight, as determined by the procedure set forth in § 145.3(n).
</P>
<P>(ii) <I>Solid pack.</I> Crushed style with or without sweetening ingredients and containing at least 78 percent drained fruit weight, as determined by the procedure set forth in § 145.3(n).
</P>
<P>(5) <I>Labeling requirements.</I> (i) The name of the food is “pineapple”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or, in lieu of the word “Spice”, the common name of the spice; or “Seasoned with vinegar” or, in lieu of the word “vinegar”, the name of the vinegar used. When two or more of the optional ingredients specified in paragraph (a)(1)(i) through (iv) of this section are used, such words may be combined, as, for example, “Seasoned with cider vinegar, cloves, and cinnamon oil”.
</P>
<P>(ii) The style of the pineapple ingredient as provided for in paragraph (a)(2) of this section and the name of the packing medium as specified in paragraph (a)(3)(i) and (ii) of this section, preceded by “In” or “Packed in” or the words “Heavy pack” or “Solid pack” as specified in paragraph (a)(4) of this section, where applicable, shall be included as part of the name or in close proximity to the name of the food. The word “slices” may be alternatively designated “sliced,” “dice” as “diced,” and “pieces” or “irregular pieces” as “mixed pieces of irregular sizes and shapes.” Whenever pineapple juice, as provided for in paragraph (a)(3)(i)(<I>c</I>) of this section, is used, the declaration may be preceded by an appropriate statement such as “unsweetened”.
</P>
<P>(iii) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned pineapple is as follows:
</P>
<P>(i) <I>Core material.</I> In the case of all styles, not more than 7 percent of the drained weight of the contents of the container consists of core material as determined by the method prescribed in paragraph (b)(3)(ii) of this section.
</P>
<P>(ii) <I>Uniformity of weight and shape</I>—(<I>a</I>) <I>Slices.</I> The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit.
</P>
<P>(<I>b</I>) <I>Half slices and quarter slices.</I> The drained weight of the largest unit in a container is not more than 1.75 times the drained weight of the smallest unit, except for an occasional broken piece due to splitting or an occasional whole slice not completely cut through.
</P>
<P>(<I>c</I>) <I>Broken slices.</I> (<I>1</I>) Not more than 10 percent of the drained weight of the contents of the container consists of pieces having an arc of less than 90°.
</P>
<P>(<I>2</I>) Not more than 5 percent of the drained weight of the contents of the container:
</P>
<P>(<I>i</I>) Consists of pieces that measure in thickness less than 8 millimeters (0.31 inch) or more than 25 millimeters (1 inch); or 
</P>
<P>(<I>ii</I>) Consists of pieces that measure less than 19 millimeters (0.75 inch) in width as measured from the outer edge to the inner edge.
</P>
<P>(<I>3</I>) Not more than 5 percent of the drained weight of the contents of the container consists of broken slices having an outside diameter differing by as much as 9.5 millimeters (0.37 inch) from that of those present in greatest proportion by weight.
</P>
<P>(<I>d</I>) <I>Spears.</I> The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit.
</P>
<P>(<I>e</I>) <I>Tidbits.</I> Not more than 15 percent of the drained weight of the contents of the container consists of units each of which weighs less than three-fourths as much as the average drained weight of all the untrimmed units in the container.
</P>
<P>(<I>f</I>) <I>Chunks.</I> Not more than 15 percent of the drained weight of the contents of the container consists of pieces weighing less than 5 grams (0.18 ounce) each.
</P>
<P>(<I>g</I>) <I>Cubes.</I> (<I>1</I>) Not more than 10 percent of the drained weight of the contents of the container consists of pieces that will pass through a screen with square openings of 8 millimeters (0.31 inch) in the case of the small cubes or large cubes.
</P>
<P>(<I>2</I>) Not more than 15 percent of the drained weight consists of pieces weighing more than 3 grams (0.11 ounce) each for small cubes and 18 grams (0.63 ounce) each for large cubes.
</P>
<P>(<I>h</I>) <I>Pieces.</I> Not more than 20 percent of the drained weight of the contents of the container consists of units that will pass through a screen with square openings of 8 millimeters (0.31 inch).
</P>
<P>(iii) <I>Blemishes.</I> Blemishes consist of surface areas and spots that contrast strongly in color or texture with the normal pineapple tissue or that may penetrate the flesh. Blemishes are normally removed in preparation of pineapple for culinary use and include any of the following, if in excess of 1.6 millimeters (0.06 inch) in the longest dimension on the exposed surface of the unit: deep fruit eyes, pieces of shell, brown spots, bruised portions, and other abnormalities.
</P>
<P>(<I>a</I>) <I>Slices, half slices, quarter slices, broken slices, spears, tidbits, chunks, cubes, and pieces.</I> Not more than 12.5 percent by count of the units in the container may be blemished; but in containers having not more than 5 units, 1 unit may be blemished; in containers having more than 5 units, but not more than 10 units, 2 units may be blemished and in containers having more than 10 units, but not more than 32 units, 4 units may be blemished.
</P>
<P>(<I>b</I>) <I>Crushed.</I> Not more than 1.5 percent of the drained weight of the contents of the container consists of fragments bearing blemishes.
</P>
<P>(iv) <I>Excessively trimmed.</I> Slices, half slices, and quarter slices are considered excessively trimmed if the portion trimmed away exceeds 5 percent of the apparent physical bulk of the perfectly formed unit and if the trimming destroys the normal circular shape of the outer or inner edge of the unit. Broken slices, spears, and tidbits are excessively trimmed if the trimming destroys the normal shape of the unit.
</P>
<P>(<I>a</I>) <I>Slices, half slices, and quarter slices.</I> Not more than 7.5 percent by count of the units in the container may be excessively trimmed, but in containers having not more than 10 units, 1 unit may be excessively trimmed; and in containers having more than 10 units, but not more than 27 units, 2 units may be excessively trimmed.
</P>
<P>(<I>b</I>) <I>Broken slices and spears.</I> Not more than 15 percent by count of the total units in the container may be excessively trimmed.
</P>
<P>(<I>c</I>) <I>Tidbits.</I> Not more than 15 percent of the drained weight of the contents of the container consists of excessively trimmed units.
</P>
<P>(v) <I>Mashed.</I> A unit that has lost its normal shape because of ripeness that bears no mark of mechanical injury is not to be considered mashed.
</P>
<P>(<I>a</I>) <I>Slices, half slices, and quarter slices.</I> Not more than one unit in containers of 25 units or less, and not more than 3 units in containers of more than 25 units, are mashed.
</P>
<P>(<I>b</I>) <I>Broken slices.</I> Not more than 5 percent by count of the units in the container are mashed.
</P>
<P>(<I>c</I>) <I>Spears.</I> Not more than 1 unit in the container is mashed.
</P>
<P>(<I>d</I>) <I>Tidbits.</I> Not more than 3 units in containers of less than 150 units, and not more than 2 percent of the units in containers of 150 units or more, are mashed.
</P>
<P>(<I>e</I>) <I>Chunks.</I> Not more than 3 units in containers of less than 70 units, and not more than 5 percent of the units in containers of 70 units or more, are mashed.
</P>
<P>(vi) <I>Acidity.</I> In the case of all styles, not more than 1.35 grams of acid, calculated as anhydrous citric acid, is contained in 100 milliliters of the liquid drained from the product 15 days or more after the pineapple is canned.
</P>
<P>(vii) <I>Excessive liquid.</I> The drained weight of crushed pineapple is not less than 63 percent of the net weight of the contents of the container.
</P>
<P>(2) <I>Sampling and acceptance.</I> Determine compliance as specified in § 145.3(o).
</P>
<P>(3) <I>Methodology.</I> The method to be employed to determine whether canned pineapple meets the requirements of paragraph (b)(1) (i) through (vi) of this section are as follows:
</P>
<P>(i) Determine the drained weight of the canned pineapple by the procedure prescribed in § 145.3(n).
</P>
<P>(ii) Identify and separate any core material cleanly from each of the units in the container, and weigh the aggregate of the core material. Calculate the percent core material to determine compliance with paragraph (b)(1)(i) of this section.
</P>
<P>(iii) In the case of slices, half slices, quarter slices, spears, tidbits, chunks, and pieces, check the weight of the units against the requirements of paragraph (b)(1)(ii) (<I>a</I>), (<I>b</I>), (<I>d</I>), (<I>e</I>), (<I>f</I>), and (<I>h</I>) of this section.
</P>
<P>(iv) In the case of broken slices, check the dimensions of each unit against the requirements of paragraph (b)(1)(ii)(<I>c</I>) of this section.
</P>
<P>(v) In the case of cubes, and pieces, determine compliance with paragraph (b)(1)(ii) (<I>g</I>) and (<I>h</I>) of this section by placing the units, a few at a time, on the mesh of a U.S. Standard No. 8 sieve (8-millimeter (0.31 inch)) mesh. After shaking gently, remove those units that remain on the sieve before testing the next portion. Continue portion-wise until all units are tested, then determine the aggregate weight of those units that have passed through the sieve.
</P>
<P>(vi) Except in the case of crushed pineapple, segregate and count each unit that is blemished as defined in paragraph (b)(1)(iii) of this section. In the case of crushed pineapple, segregate each fragment of crushed pineapple bearing a blemish and determine the aggregate weight of such fragments to determine compliance with paragraph (b)(1)(iii)(<I>b</I>) of this section.
</P>
<P>(vii) Except in the case of chunks, cubes, pieces, and crushed pineapple, inspect all the units in the container to determine those that have been excessively trimmed, as defined in paragraph (b)(1)(iv) of this section.
</P>
<P>(viii) Except in the case of cubes, pieces, and crushed pineapple, count the total units in the container and the number of mashed units to determine compliance with paragraph (b)(1)(v) of this section.
</P>
<P>(ix) Determine the total acidity of the drained liquid by titration, using the following method: Measure with a pipette 10 milliliters of the unfiltered drained liquid into a 250-milliliter Erlenmeyer flask. Add 25 milliliters of distilled or deionized water and 0.3 milliliter of 1-percent phenolphthalein solution. Titrate with one-tenth normal sodium hydroxide solution to a faint, permanently pink coloration. Multiply the number of milliliters of one-tenth normal sodium hydroxide required by 0.064 to calculate the number of grams of anhydrous citric acid per 100 milliliters of drained liquid to determine compliance with paragraph (b)(3)(vi) of this section.
</P>
<P>(4) If the quality of canned pineapple falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form specified in that section; however, if the quality of the canned pineapple falls below standard with respect to only one of the factors of quality specified in paragraph (b)(1)(i) through (vii) of this section, there may be substituted for the second line of the general statement of substandard quality (“Good Food—Not High Grade”) one of the following new lines, placed after the corresponding designation of paragraph (b)(1) of this section that the canned pineapple fails to meet:
</P>
<P>(i) “Poorly cored” or “Excessive core”.
</P>
<P>(ii) “Mixed sizes” or “Irregular small pieces”, as appropriate.
</P>
<P>(iii) “Blemished” or “Contains blemished pieces”.
</P>
<P>(iv) “Excessively trimmed”.
</P>
<P>(v) “Mashed units” or “Contains mashed units”.
</P>
<P>(vi) “Excessively tart”.
</P>
<P>(vii) “Contains excess liquid”.
</P>
<P>(c) <I>Fill of Container.</I> (1) The standard of fill of container for canned crushed pineapple is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter.
</P>
<P>(2) If canned crushed pineapple falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 44 FR 40279, July 10, 1979; 45 FR 43391 and 43392, June 27, 1980; 46 FR 57475, Nov. 24, 1981; 48 FR 39916, Sept. 2, 1983; 58 FR 2880, Jan. 6, 1993]






</CITA>
</DIV8>


<DIV8 N="§ 145.185" NODE="21:2.0.1.1.30.2.1.11" TYPE="SECTION">
<HEAD>§ 145.185   Canned plums.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Ingredients.</I> Canned plums is the food prepared from clean, sound, and mature fruit of plum varieties conforming to the characteristics of <I>Prunus domestica</I> L., greengage varieties conforming to the characteristics of <I>Prunus italica</I> L., mirabelle or damson varieties conforming to the characteristics of <I>Prunus insititia</I> L., or cherry varieties conforming to the characteristics of <I>Prunus cerasifera</I> Ehrh. The food consists of one of the optional styles of the plum ingredient, specified in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Spice.
</P>
<P>(iii) Vinegar, lemon juice, or organic acids.
</P>
<P>(iv) Artificial coloring.
</P>
<FP>Such food is sealed in a container and before or after sealing is so processed by heat so as to prevent spoilage.
</FP>
<P>(2) <I>Optional styles of the plum ingredient.</I> The optional plum ingredients specified in paragraph (a)(1) of this section are peeled or unpeeled:
</P>
<P>(i) Whole.
</P>
<P>(ii) Halves.
</P>
<FP>Peeled or unpeeled whole plums are pitted or, alternatively, unpitted. Peeled or unpeeled plum halves are pitted.
</FP>
<P>(3) <I>Packing media.</I> (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:
</P>
<P>(<I>a</I>) Water.
</P>
<P>(<I>b</I>) Fruit juice(s) and water.
</P>
<P>(<I>c</I>) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(<I>a</I>) When the density of the solution is 11 percent or more but less than 15 percent, the medium shall be designated as “slightly sweetened water”, or “extra light sirup”, “slightly sweetened fruit juice(s) and water” or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>b</I>) When the density of the solution is 15 percent or more, but less than 19 percent, the medium shall be designated as “light sirup”, “lightly sweetened fruit juice(s) and water”, or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>c</I>) When the density of the solution is 19 percent or more, but less than 25 percent, the medium shall be designated as “heavy sirup”, “heavily sweetened fruit juice(s) and water”, or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(<I>d</I>) When the density of the solution is 25 percent or more, but less than 35 percent, the medium shall be designated as “extra heavy sirup”, “extra heavily sweetened fruit juice(s) and water”, or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is “plums” accompanied by the color designation “yellow” or “golden” or “red” or “purple”, as appropriate, or the specific name of the variety or “Greengage plums”, “Damson plums”, “Cherry plums”, “Mirabelle plums”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice; “Seasoned with vinegar”. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, and cinnamon oil”.
</P>
<P>(ii) The style of the plum ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by “In” or “Packed in” shall be included as part of the name or in close proximity to the name of the food. The style of the plum ingredient shall be preceded or followed by “Peeled” when the plums are peeled and by “Pitted” in the case of whole pitted plums. “Halves” may be alternatively designated “Halved”. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristics to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example, in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey”, the blank to be filled in with the word “light”, “heavy”, or “extra heavy”, as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(<I>a</I>) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”,
</P>
<P>(<I>b</I>) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section, and
</P>
<P>(<I>c</I>) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section. 
</P>
<P>(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(<I>b</I>) of this section, such names and the words “from concentrate”, as specified in paragraph (a)(4)(ii)(<I>c</I>) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned plums is as follows:
</P>
<P>(i) <I>Blemishes</I> (<I>damaged</I>). After draining in accordance with the procedure set out in § 145.3(n) not more than 30 percent by weight of the drained plums consists of plums which have been blemished or damaged by any of the following factors either singly or in combination: Damaged by insects; appearance or eating quality materially affected by friction, disease, external stone gum or discoloration.
</P>
<P>(ii) <I>Crushed or broken units in whole and halves styles.</I> In the case of the whole styles, not more than 25 percent by weight of the drained plums are deformed or broken to an extent that the normal shape of the fruit is seriously affected. In the case of the halves style, not more than 25 percent by weight of the drained plums are damaged or torn to such an extent that they are smaller than 50 percent of a plum half.
</P>
<P>(iii) <I>Blemishes and crushed or broken units.</I> Not more than 35 percent by weight of the drained plums consist of both blemishes as specified in paragraph (b)(1)(i) of this section and crushed or broken units in the case of the whole and halves styles as specified in paragraph (b)(2)(ii) of this section.
</P>
<P>(iv) <I>Extraneous plant material.</I> Not more than one piece of stalk or stem from the plum tree or other harmless extraneous plant material per 200 grams (7 ounces) of drained plums.
</P>
<P>(v) <I>Loose pits in whole style.</I> Not more than three loose pits per 500 grams (17.6 ounces) of drained plums.
</P>
<P>(vi) <I>Pits or pieces of pits in whole pitted and halves styles.</I> Not more than two pits or pieces of pits per 500 grams (17.8 ounces) of drained plums.
</P>
<P>(2) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for extraneous plant material, loose pits in whole style, and pits or pieces of pits in whole pitted and halves styles based on the average of all samples analyzed according to the sampling plans set out in § 145.3(p).
</P>
<P>(3) If the quality of canned plums falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned plums falls below standard with respect to only one of the factors of quality specified in paragraphs (b)(1) (i) through (vi) of this section, there may be substituted for the second line of such general statement of substandard quality (“Good Food—Not High Grade”) a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned plums fail to meet, as follows:
</P>
<P>(i) “Blemished”;
</P>
<P>(ii) “Partly crushed or broken”;
</P>
<P>(iii) “Blemished and partly crushed or broken”;
</P>
<P>(iv) “Contains extraneous plant material”;
</P>
<P>(v) “Contains loose pits”; or
</P>
<P>(vi) “Contains pits” or “Contains pieces of pits”.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned plums is:
</P>
<P>(i) The fill of the plums and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.
</P>
<P>(ii) The drained weight of the plum ingredient as determined by the method prescribed in § 145.3(n) is not less than 50 percent for whole styles and 55 percent for halves styles based on the water capacity of containers as determined in § 130.12(a) of this chapter.
</P>
<P>(2) Determine compliance for fill of container as specified in § 145.3(o).
</P>
<P>(3) If canned plums fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified. If canned plums fall below the standard of fill of container in respect to drained weight, the words “Low drained weight” shall follow the general statement of substandard fill on the label.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 145.190" NODE="21:2.0.1.1.30.2.1.12" TYPE="SECTION">
<HEAD>§ 145.190   Canned prunes.</HEAD>
<P>(a) <I>Ingredients.</I> Canned prunes is the food prepared from dried prunes, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (b) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(1) Natural and artificial flavors.
</P>
<P>(2) Spice.
</P>
<P>(3) Vinegar, lemon juice, or organic acids.
</P>
<P>(4) Unpeeled pieces of citrus fruits.
</P>
<FP>Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</FP>
<P>(b) <I>Packing media.</I> (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are:
</P>
<P>(i) Water.
</P>
<P>(ii) Fruit juice(s) and water.
</P>
<P>(iii) Fruit juice(s).
</P>
<FP>Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.
</FP>
<P>(2) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:
</P>
<P>(i) When the density of the solution is less than 20 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(ii) When the density of the solution is 20 percent or more but less than 24 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be.
</P>
<P>(iii) When the density of the solution is 24 percent or more but less than 30 percent, the medium shall be designated as “heavy sirup”; “heavily sweetened fruit juice(s) and water”; or “heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(iv) When the density of the solution is 30 percent or more but not more than 45 percent, the medium shall be designated as “extra heavy sirup”; “extra heavily sweetened fruit juice(s) and water”; or “extra heavily sweetened fruit juice(s)”, as the case may be.
</P>
<P>(c) <I>Labeling requirements.</I> (1) The name of the food is “prunes—prepared from dried prunes”. The words “prepared from dried prunes” shall be in close proximity to the word “prunes” and shall be of the same style and not less than 
<FR>1/2</FR> of the point size of the type used for the word “prunes”. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or “Seasoned with unpeeled pieces of citrus fruit”. When two or more of the optional ingredients specified in paragraphs (a) (2) through (4) of this section are used, such words may be combined as for example, “Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled pieces of citrus fruit.”
</P>
<P>(2) When the food is prepared with a packing medium, the name of the packing medium specified in paragraphs (b) (1) and (2) of this section, preceded by “In” or “Packed in” and the words “cooked”, “stewed”, or “prepared”, shall be included as part of the name or in close proximity to the name of the food. When no packing medium is used, the words “solid pack” or “moist pack” or the word “moistened” followed by the words “without sirup” shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example in the case of a mixture of brown sugar and honey, an appropriate statement would be “______ sirup of brown sugar and honey”, the blank to be filled in with the word “light”, “heavy”, or “extra heavy” as the case may be. When the liquid portion of the packing media provided for in paragraphs (b) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as:
</P>
<P>(i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word “fruit”,
</P>
<P>(ii) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word “fruit” in the name of the packing medium, or be declared on the label as specified in paragraph (c)(3) of this section, and
</P>
<P>(iii) In the case of the single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words “from concentrate(s)” shall follow the word “juice(s)” in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (c)(3) of this section.
</P>
<P>(3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (c)(2)(ii) of this section, such names and the words “from concentrate”, as specified in paragraph (c)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.
</P>
<P>(4) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="146" NODE="21:2.0.1.1.31" TYPE="PART">
<HEAD>PART 146—CANNED FRUIT JUICES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14433, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.31.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 146.3" NODE="21:2.0.1.1.31.1.1.1" TYPE="SECTION">
<HEAD>§ 146.3   Definitions.</HEAD>
<P>For the purposes of this part:
</P>
<P>(a) The term <I>corn sirup</I> means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of cornstarch, and includes dried corn sirup. The solids of corn sirup and of dried corn sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.
</P>
<P>(b) The term <I>dextrose</I> means the hydrated or anhydrous, refined monosaccharide obtained from hydrolyzed starch.
</P>
<P>(c) The term <I>dried glucose sirup</I> means the product obtained by drying glucose sirup.
</P>
<P>(d) The term <I>glucose sirup</I> means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.
</P>
<P>(e) The term <I>invert sugar sirup</I> means an aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash, and which is colorless, odorless, and flavorless, except for sweetness.
</P>
<P>(f) The term <I>sugar</I> means refined sucrose.
</P>
<P>(g) Compliance means the following: Unless otherwise provided in a standard, a lot of canned fruits shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (h) of this section, namely:
</P>
<P>(1) <I>Quality.</I> The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans.
</P>
<P>(2) <I>Fill of container.</I> A lot shall be deemed to be in compliance for fill of container when the number of defectives does not exceed the acceptance number (c) in the sampling plans.
</P>
<P>(h) The sampling and acceptance procedure means the following:
</P>
<P>(1) <I>Definitions</I>—(i) <I>Lot.</I> A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(ii) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(iii) <I>Sample size.</I> The total number of sample units drawn for examination from a lot.
</P>
<P>(iv) <I>Sample unit.</I> A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.
</P>
<P>(v) <I>Defective.</I> Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.
</P>
<P>(vi) <I>Acceptance number</I> (<I>c</I>). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(vii) <I>Acceptable quality level</I> (<I>AQL</I>). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(2) <I>Sampling plans:</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size of container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401 to 15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001 to 72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001 to 120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601 to 2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001 to 7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201 to 15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of primary containers in sample.
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number.</P></DIV></DIV>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.31.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Canned Fruit Juices and Beverages</HEAD>


<DIV8 N="§ 146.114" NODE="21:2.0.1.1.31.2.1.1" TYPE="SECTION">
<HEAD>§ 146.114   Lemon juice.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Description.</I> Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (<I>Citrus limon</I> (L.) Burm. f.), from which seeds (except embryonic seeds and small fragments of seed which cannot be separated by good manufacturing practice) and excess pulp are removed. The juice may be adjusted by the addition of the optional concentrated lemon juice ingredient specified in paragraph (a)(2) of this section in such quantity so that the increase in acidity, calculated as anhydrous citric acid, does not exceed 15 percent of the acidity of the finished food. The lemon oil and lemon essence (derived from lemons) content may be adjusted in accordance with good manufacturing practice. The juice may have been concentrated and later reconstituted. When prepared from concentrated lemon juice, the finished food contains not less than 6 percent, by weight, of soluble solids taken as the refractometric sucrose value (of the filtrate), corrected to 20 °C, but uncorrected for acidity, in accordance with the “International Scale of Refractive Indices of Sucrose Solutions” in section 52.012 of “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is incorporated by reference, and has a titratable acidity content of not less than 4.5 percent, by weight, calculated as anhydrous citrus acid. Copies of the incorporation by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The food may contain one or any combination of the safe and suitable optional ingredients specified in paragraph (a)(2) of this section. Lemon juice, as defined in this paragraph, may be preserved by heat sterilization (canning), refrigeration, freezing, or by the addition of safe and suitable preservatives. When sealed in a container to be held at ambient temperatures, it is preserved by the addition of safe and suitable preservatives or so processed by heat, before or after sealing, as to prevent spoilage.
</P>
<P>(2) <I>Optional ingredients.</I> The optional safe and suitable ingredients referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) Concentrated lemon juice (lemon juice from which part of the water has been removed).
</P>
<P>(ii) Water and/or lemon juice to reconstitute concentrated lemon juice in the manufacture of lemon juice from concentrate.
</P>
<P>(iii) Preservatives.
</P>
<P>(3) <I>Labeling.</I> (i) The name of the food is:
</P>
<P>(<I>a</I>) “Lemon juice” (<I>1</I>) if the food is prepared from unconcentrated, undiluted liquid extracted from mature lemons; or (<I>2</I>) if the food is prepared from unconcentrated, undiluted liquid extracted from mature lemons to which concentrated lemon juice is added to adjust acidity as provided for in paragraph (a)(1) of this section.
</P>
<P>(<I>b</I>) “Lemon juice from concentrate” or “reconstituted lemon juice” (<I>1</I>) if the food is prepared from concentrated lemon juice and water and/or lemon juice; or (<I>2</I>) if the food is prepared from lemon juice from concentrate and lemon juice. The words “from concentrate” or “reconstituted” shall be shown in letters not less than one-half the height of the letters in the word “lemon juice.”
</P>
<P>(ii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) [Reserved]
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for lemon juice, except when the food is frozen, is not less than 90 percent of the total capacity of the container as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, except 
</P>
<P>(i) When the food is frozen or 
</P>
<P>(ii) When the food is packaged in individual serving-size packages, containing 
<FR>1/2</FR> fluid ounce or less, for use as described in § 1.24(a)(3) of this chapter.
</P>
<P>(2) Compliance is determined as specified in § 146.3(g)(2).
</P>
<P>(3) If the lemon juice fails to meet the standard of fill as prescribed in paragraph (c) (1) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[45 FR 7786, Feb. 5, 1980, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2881, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] 


</CITA>
</DIV8>


<DIV8 N="§ 146.120" NODE="21:2.0.1.1.31.2.1.2" TYPE="SECTION">
<HEAD>§ 146.120   Frozen concentrate for lemonade.</HEAD>
<P>(a) Frozen concentrate for lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph (b) of this section together with one or any mixture of safe and suitable nutritive carbohydrate sweeteners. The product contains not less than 48.0 percent by weight of soluble solids taken as the sucrose value determined by refractometer and corrected for acidity prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 22.025, “Frozen Concentrate for Lemonade (12),” under the heading “Soluble Solids by Refractometer—Official First Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html</I> When the product is diluted according to directions for making lemonade which shall appear on the label, the acidity of the lemonade, calculated as anhydrous citric acid, shall be not less than 0.70 gram per 100 milliliters, and the soluble solids, measured as described for the concentrate, shall be not less than 10.5 percent by weight.
</P>
<P>(b) The lemon juice ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) Lemon juice or frozen lemon juice or a mixture of these.
</P>
<P>(2) Concentrated lemon juice or frozen concentrated lemon juice or a mixture of these.
</P>
<FP>For the purposes of this section, lemon juice is the undiluted juice expressed from mature lemons of an acid variety; and concentrated lemon juice is lemon juice from which part of the water has been removed. In the preparation of the lemon juice ingredients, the lemon oil content may be adjusted by the addition of lemon oil or concentrated lemon oil in accordance with good manufacturing practice, and the lemon pulp in the juice as expressed may be left in the juice or may be separated. Lemon pulp that has been separated, which may have been preserved by freezing, may be added in preparing frozen concentrate for lemonade, provided that the amount of pulp added does not raise the proportion of pulp in the finished food to a level in excess of that which would be present by using lemon juice ingredients from which pulp has not been separated. The lemon juice ingredients may be treated by heat, either before or after the other ingredients are added, to reduce the enzymatic activity and the number of viable microorganisms.
</FP>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2881, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 146.121" NODE="21:2.0.1.1.31.2.1.3" TYPE="SECTION">
<HEAD>§ 146.121   Frozen concentrate for artificially sweetened lemonade.</HEAD>
<P>(a) Frozen concentrate for artificially sweetened lemonade conforms to the definition and standard of identity prescribed for frozen concentrate for lemonade by § 146.120, except that in lieu of nutritive sweeteners it is sweetened with one or more of the artificial sweetening ingredients listed in and complying with the requirements of parts 172, 180 or 184 of this chapter, and the soluble solids specifications prescribed in § 146.120(a) do not apply. When the product is diluted according to directions which shall appear on the label, the acidity of the artificially sweetened lemonade, calculated as anhydrous citric acid, shall be not less than 0.70 gram per 100 milliliters. It may contain one or more safe and suitable dispersing ingredients serving the function of distributing the lemon oil throughout the food. It may also contain one or more safe and suitable thickening ingredients. Such dispersing and thickening ingredients are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(b) [Reserved] 
</P>
<P>(c) The name of the food is “Frozen concentrate for artificially sweetened lemonade”. The words “artificially sweetened” shall be of the same size and style of type as the word “lemonade”.
</P>
<P>(d) If an optional thickening or dispersing ingredient referred to in paragraph (a) of this section is used, the label shall bear the statement “______ added” or “with added ______”, the blank being filled in with the common name of the thickening or dispersing agent used. Such statement shall be set forth on the label with such prominence and conspicuousness as to render it likely to be read and understood by the ordinary individual under customary conditions of purchase.
</P>
<P>(e) Frozen concentrate for artificially sweetened lemonade is labeled to conform to the labeling requirements prescribed for foods which purport to be or are represented for special dietary use by regulations promulgated pursuant to section 403(j) of the act.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.126" NODE="21:2.0.1.1.31.2.1.4" TYPE="SECTION">
<HEAD>§ 146.126   Frozen concentrate for colored lemonade.</HEAD>
<P>(a) Frozen concentrate for colored lemonade conforms to the definition and standard of identity prescribed for frozen concentrate for lemonade by § 146.120, except that it is colored with a safe and suitable fruit juice, vegetable juice, or any such juice in concentrated form, or with any other color additive ingredient suitable for use in food, including artificial coloring, used in conformity with regulations established pursuant to section 721 of the Federal Food, Drug, and Cosmetic Act.
</P>
<P>(b) The name of the food is “Frozen concentrate for ______ lemonade”, the blank being filled in with the word describing the color: for example, “Frozen concentrate for pink lemonade”.
</P>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.132" NODE="21:2.0.1.1.31.2.1.5" TYPE="SECTION">
<HEAD>§ 146.132   Grapefruit juice.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Description.</I> Grapefruit juice is the unfermented juice, intended for direct consumption, obtained by mechanical process from sound, mature grapefruit (<I>Citrus paradisi</I> Macfadyen) from which seeds and peel (except embryonic seeds and small fragments of seeds and peel which cannot be separated by good manufacturing practice) and excess pulp are removed and to which may be added not more than 10 percent by volume of the unfermented juice obtained from mature hybrids of grapefruit. The juice may be adjusted by the addition of the optional concentrated grapefruit juice ingredients specified in paragraph (a)(2) of this section, but the quantity of such concentrated grapefruit juice ingredient added shall not contribute more than 15 percent of the grapefruit juice soluble solids in the finished food. The grapefruit pulp, grapefruit oil, and grapefruit essence (components derived from grapefruit) content may be adjusted in accordance with good manufacturing practice. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of the juice. It may be sweetened with the dry nutritive sweeteners referred to in paragraph (a)(2)(iii) of this section. If the grapefruit juice is prepared from concentrate, such sweeteners, in liquid form, referred to in paragraph (a)(2)(iii) of this section, also may be used. When prepared from concentrated grapefruit juice, exclusive of added sweeteners, the finished food contains not less than 10 percent, by weight, of soluble solids taken as the refractometric sucrose value (of the filtrate), corrected to 20 °C, and corrected for acidity by adding (0.012 + 0.193x-0.0004x
<SU>2</SU>), where x equals the percent anhydrous citric acid in the sample, to the refractometrically obtained sucrose value by the first method prescribed in “Correction of Refractometer Sucrose Readings for Citric Acid Content for Lemonade,” by Yeatman, Senzel, and Springer, “Journal of the Association of Official Analytical Chemists,” vol. 59 p. 368 (1976). Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> The food may contain one or any combination of the optional ingredients specified in paragraph (a)(2) of this section. Grapefruit juice, as defined in this paragraph, may be preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.
</P>
<P>(2) <I>Optional ingredients.</I> The optional ingredients referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) Concentrated grapefruit juice (grapefruit juice from which part of the water has been removed).
</P>
<P>(ii) Water and/or grapefruit juice to reconstitute concentrated grapefruit juice in the manufacture of grapefruit juice from concentrate.
</P>
<P>(iii) One or any combination of two or more of the dry or liquid forms of sugar, invert sugar sirup, dextrose, glucose sirup, and fructose. Sweeteners defined in part 168 of this chapter shall be as defined therein.
</P>
<P>(3) <I>Labeling.</I> (i) The name of the food is:
</P>
<P>(<I>a</I>) “Grapefruit juice” (<I>1</I>) if the food is prepared from unconcentrated, undiluted liquid extracted from mature grapefruit; or (<I>2</I>) if the food is prepared from unconcentrated, undiluted liquid extracted from mature grapefruit to which concentrated grapefruit juice is added to adjust soluble solids as provided for in paragraph (a)(1) of this section.
</P>
<P>(<I>b</I>) “Grapefruit juice from concentrate” (<I>1</I>) if the food is prepared from concentrated grapefruit juice and water and/or grapefruit juice; or (<I>2</I>) if the food is prepared from grapefruit juice from concentrate and grapefruit juice. The words “from concentrate” shall be shown in letters not less than one-half the height of the letters in the words “grapefruit juice.”
</P>
<P>(ii) If any nutritive sweetener is added, the principal display panel of the label shall bear the statement “Sweetener added.” If no sweetener is added, the word “unsweetened” may immediately precede or follow the words “Grapefruit Juice” or “Grapefruit Juice from Concentrate.”
</P>
<P>(iii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) [Reserved]
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for grapefruit juice, except when the food is frozen, is not less than 90 percent of the total capacity of the container as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter.
</P>
<P>(2) Compliance is determined as specified in § 146.3(g)(2).
</P>
<P>(3) If the grapefruit juice fails to meet the standard of fill as prescribed in paragraphs (c) (1) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[46 FR 8464, Jan. 27, 1981; 46 FR 21359, Apr. 10, 1981; 46 FR 26300, May 12, 1981, as amended at 47 FR 11830, Mar. 19, 1982; 47 FR 24287, June 4, 1982; 47 FR 43364, Oct. 1, 1982; 58 FR 2881, Jan. 6, 1993; 66 FR 17359, Mar. 30, 2001]


</CITA>
</DIV8>


<DIV8 N="§ 146.135" NODE="21:2.0.1.1.31.2.1.6" TYPE="SECTION">
<HEAD>§ 146.135   Orange juice.</HEAD>
<P>(a) Orange juice is the unfermented juice obtained from mature oranges of the species <I>Citrus sinensis</I> or of the citrus hybrid commonly called “Ambersweet” (
<FR>1/2</FR> <I>Citrus sinensis</I> X 
<FR>3/8</FR> <I>Citrus reticulata</I> X 
<FR>1/8</FR> <I>Citrus paradisi</I> (USDA Selection:1-100-29: 1972 Whitmore Foundation Farm)). Seeds (except embryonic seeds and small fragments of seeds that cannot be separated by current good manufacturing practice) and excess pulp are removed. The juice may be chilled, but it is not frozen.
</P>
<P>(b) The name of the food is “orange juice”. The name “orange juice” may be preceded on the label by the varietal name of the oranges used, and if the oranges grew in a single State, the name of such State may be included in the name, as for example, “California Valencia orange juice”.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 57 FR 57667, Dec. 7, 1992]


</CITA>
</DIV8>


<DIV8 N="§ 146.137" NODE="21:2.0.1.1.31.2.1.7" TYPE="SECTION">
<HEAD>§ 146.137   Frozen orange juice.</HEAD>
<P>(a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen.
</P>
<P>(b) The name of the food is “Frozen orange juice”. Such name may be preceded on the label by the varietal name of the oranges used, and if the oranges grew in a single State, the name of such State may be included in the name, as for example, “California Valencia frozen orange juice”.


</P>
</DIV8>


<DIV8 N="§ 146.140" NODE="21:2.0.1.1.31.2.1.8" TYPE="SECTION">
<HEAD>§ 146.140   Pasteurized orange juice.</HEAD>
<XREF ID="20260720" REFID="10">Link to an amendment published at 91 FR 45199, July 20, 2026.</XREF>
<P>(a) Pasteurized orange juice is the food prepared from unfermented juice obtained from mature oranges as specified in § 146.135, to which may be added not more that 10 percent by volume of the unfermented juice obtained from mature oranges of the species <I>Citrus reticulata</I> or <I>Citrus reticulata</I> hybrids (except that this limitation shall not apply to the hybrid species described in § 146.135). Seeds (except embryonic seeds and small fragments of seeds that cannot be separated by good manufacturing practice) are removed, and pulp and orange oil may be adjusted in accordance with good manufacturing practice. If the adjustment involves the addition of pulp, then such pulp shall not be of the washed or spent type. The solids may be adjusted by the addition of one or more of the optional concentrated orange juice ingredients specified in paragraph (b) of this section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be added in a quantity reasonably necessary to raise the Brix or the Brix-acid ratio to any point within the normal range usually found in unfermented juice obtained from mature oranges as specified in § 146.135. The orange juice is so treated by heat as to reduce substantially the enzymatic activity and the number of viable microorganisms. Either before or after such heat treatment, all or a part of the product may be frozen. The finished pasteurized orange juice contains not less than 10.5 percent by weight of orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and the ratio of the Brix hydrometer reading to the grams of anhydrous citric acid per 100 milliliters of juice is not less than 10 to 1.
</P>
<P>(b) The optional concentrated orange juice ingredients referred to in paragraph (a) of this section are frozen concentrated orange juice as specified in § 146.146 and concentrated orange juice for manufacturing as specified in § 146.153 when made from mature oranges; but the quantity of such concentrated orange juice ingredients added shall not contribute more than one-fourth of the total orange juice solids in the finished pasteurized orange juice.
</P>
<P>(c) The optional sweetening ingredients referred to in paragraph (a) of this section are sugar, invert sugar, dextrose, dried corn sirup, dried glucose sirup.
</P>
<P>(d)(1) The name of the food is “Pasteurized orange juice”. If the food is filled into containers and preserved by freezing, the label shall bear the name “Frozen pasteurized orange juice”. The words “pasteurized” or “frozen pasteurized” shall be shown on labels in letters not less than one-half the height of the letters in the words “orange juice”.
</P>
<P>(2) If the pasteurized orange juice is filled into containers and refrigerated, the label shall bear the name of the food, “chilled pasteurized orange juice”. If it does not purport to be either canned orange juice or frozen pasteurized orange juice, the word “chilled” may be omitted from the name. The words “pasteurized” or “chilled pasteurized” shall be shown in letters not less than one-half the height of the letters in the words “orange juice”.
</P>
<P>(e)(1) If a concentrated orange juice ingredient specified in paragraph (b) of this section is used in adjusting the orange juice solids of the pasteurized orange juice, the label shall bear the statement “prepared in part from concentrated orange juice” or “with added concentrated orange juice” or “concentrated orange juice added”.
</P>
<P>(2) If one or more of the sweetening ingredients specified in paragraph (c) of this section are added to the pasteurized orange juice, the label shall bear the statement “______ added”, the blank being filled in with the name or an appropriate combination of the names of the sweetening ingredients used. However, for the purpose of this section, the name “sweetener” may be used in lieu of the specific name or names of the sweetening ingredients.
</P>
<P>(f) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this section for naming the optional ingredients used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 57 FR 57667, Dec. 7, 1992; 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.141" NODE="21:2.0.1.1.31.2.1.9" TYPE="SECTION">
<HEAD>§ 146.141   Canned orange juice.</HEAD>
<P>(a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which may be added not more than 10 percent by volume of the unfermented juice obtained from mature oranges of the species <I>Citrus reticulata</I> or <I>Citrus reticulata</I> hybrids (except that this limitation shall not apply to the hybrid species described in § 146.135). Seeds (except embryonic seeds and small fragments of seeds that cannot be separated by good manufacturing practice) are removed. Orange oil and pulp may be adjusted in accordance with good manufacturing practice. The adjustment of pulp referred to in this paragraph does not permit the addition of washed or spent pulp. Liquid condensate recovered from the deoiling operation may be added back. One or more of the optional sweetening ingredients named in paragraph (b) of this section may be added, in a quantity reasonably necessary to raise the Brix or the Brix-acid ratio to any point within the normal range usually found in unfermented juice obtained from mature oranges as specified in § 146.135. The food is sealed in containers and so processed by heat, either before or after sealing, as to prevent spoilage. The finished canned orange juice tests not less than 10° Brix, and the ratio of the Brix hydrometer reading to the grams of anhydrous citric acid per 100 milliliters of juice is not less than 9 to 1.
</P>
<P>(b) The optional sweetening ingredients referred to in paragraph (a) of this section are sugar, invert sugar, dextrose, dried corn sirup, dried glucose sirup.
</P>
<P>(c) The name of the food is “Canned orange juice”. All the words in the name shall appear in the same size, color, and style of type and on the same color-contrasting background. If the food is not sold under refrigeration and if it does not purport to be chilled pasteurized orange juice or frozen pasteurized orange juice, the word “canned” may be omitted from the name.
</P>
<P>(d) If one or more of the sweetening ingredients specified in paragraph (b) of this section are added to the canned orange juice, the label shall bear the statement “______ added”, the blank being filled in with the name or an appropriate combination of the names of the sweetening ingredients used. However, for the purpose of this section, the name “sweetener” may be used in lieu of the specific name or names of the sweetening ingredients.
</P>
<P>(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement specified in this section for naming the optional ingredients used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 57 FR 57667, Dec. 7, 1992; 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.145" NODE="21:2.0.1.1.31.2.1.10" TYPE="SECTION">
<HEAD>§ 146.145   Orange juice from concentrate.</HEAD>
<P>(a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or with concentrated orange juice for manufacturing as defined in § 146.153 (when made from mature oranges), or both. To such mixture may be added orange juice as defined in § 146.135, frozen orange juice as defined in § 146.137, pasteurized orange juice as defined in § 146.140, orange juice for manufacturing as defined in § 146.151 (when made from mature oranges and preserved by chilling or freezing but not by canning), orange oil, orange pulp, and one or more of the sweetening ingredients listed in paragraph (b) of this section. The finished orange juice from concentrate contains not less than 11.8 percent orange juice soluble solids, exclusive of solids of any added optional sweetening ingredients. It may be so treated by heat as to reduce substantially the enzymatic activity and the number of viable microorganisms.
</P>
<P>(b) The sweetening ingredients referred to in paragraph (a) of this section are sugar, sugar sirup, invert sugar, invert sugar sirup, dextrose, corn sirup, dried corn sirup, glucose sirup, dried glucose sirup.
</P>
<P>(c) The name of the food is “Orange juice from concentrate”. The words “from concentrate” shall be shown in letters not less than one-half the height of the letters in the words “orange juice”.
</P>
<P>(d) When orange juice from concentrate contains any optional sweetening ingredient as listed in paragraph (b) of this section, whether added directly as such or indirectly as an added ingredient of any orange juice product used, the label shall bear the statement “______ added”, the blank being filled in with the name or an appropriate combination of the names of the sweetening ingredients added. However, for the purposes of this section the name “sweetener” may be used in lieu of the specific name or names of the sweetening ingredients.
</P>
<P>(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this section for naming the optional ingredients used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.146" NODE="21:2.0.1.1.31.2.1.11" TYPE="SECTION">
<HEAD>§ 146.146   Frozen concentrated orange juice.</HEAD>
<P>(a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135, to which may be added unfermented juice obtained from mature oranges of the species <I>Citrus reticulata,</I> other <I>Citrus reticulata</I> hybrids, or of <I>Citrus aurantium,</I> or both. However, in the unconcentrated blend, the volume of juice from <I>Citrus reticulata</I> or <I>Citrus reticulata</I> hybrids shall not exceed 10 percent (except that this limitation shall not apply to the hybrid species described in § 146.135) and from <I>Citrus aurantium</I> shall not exceed 5 percent. The concentrate so obtained is frozen. In its preparation, seeds (except embryonic seeds and small fragments of seeds that cannot be separated by good manufacturing practice) and excess pulp are removed, and a properly prepared water extract of the excess pulp so removed may be added. Orange oil, orange pulp, orange essence (obtained from orange juice), orange juice and other orange juice concentrate as provided in this section or concentrated orange juice for manufacturing provided in § 146.153 (when made from mature oranges), water, and one or more of the optional sweetening ingredients specified in paragraph (b) of this section may be added to adjust the final composition. The juice of <I>Citrus reticulata</I> and <I>Citrus aurantium,</I> as permitted by this paragraph, may be added in single strength or concentrated form prior to concentration of the <I>Citrus sinensis</I> juice, or in concentrated form during adjustment of the composition of the finished food. The addition of concentrated juice from <I>Citrus reticulata</I> or <I>Citrus aurantium,</I> or both, shall not exceed, on a single-strength basis, the 10 percent maximum for <I>Citrus reticulata</I> and the 5 percent maximum for <I>Citrus aurantium</I> prescribed by this paragraph. Any of the ingredients of the finished concentrate may have been so treated by heat as to reduce substantially the enzymatic activity and the number of viable microorganisms. The finished food is of such concentration that when diluted according to label directions the diluted article will contain not less than 11.8 percent by weight of orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients. The dilution ratio shall be not less than 3 plus 1. For the purposes of this section and § 146.150, the term “dilution ratio” means the whole number of volumes of water per volume of frozen concentrate required to produce orange juice from concentrate having orange juice soluble solids of not less than 11.8 percent by weight exclusive of the solids of any added optional sweetening ingredients.
</P>
<P>(b) The optional sweetening ingredients referred to in paragraph (a) of this section are sugar, sugar sirup, invert sugar, invert sugar sirup, dextrose, corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup.
</P>
<P>(c) If one or more of the sweetening ingredients specified in paragraph (b) of this section are added to the frozen concentrated orange juice, the label shall bear the statement “______ added”, the blank being filled in with the name or an appropriate combination of names of the sweetening ingredients used. However, for the purpose of this section, the name “sweetener” may be used in lieu of the specific name or names of the sweetening ingredients.
</P>
<P>(d) The name of the food concentrated to a dilution ratio of 3 plus 1 is “frozen concentrated orange juice” or “frozen orange juice concentrate”. The name of the food concentrated to a dilution ratio greater than 3 plus 1 is “frozen concentrated orange juice, ______ plus 1” or “frozen orange juice concentrate, ______ plus 1”, the blank being filled in with the whole number showing the dilution ratio; for example, “frozen orange juice concentrate, 4 plus 1”. However, where the label bears directions for making 1 quart of orange juice from concentrate (or multiples of a quart), the blank in the name may be filled in with a mixed number; for example, “frozen orange juice concentrate, 4
<FR>1/3</FR> plus 1”. For containers larger than 1 pint, the dilution ratio in the name may be replaced by the concentration of orange juice soluble solids in degrees Brix; for example, a 62° Brix concentrate in 3
<FR>1/2</FR>-gallon cans may be named on the label “frozen concentrated orange juice, 62° Brix”.
</P>
<P>(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this section for naming the optional ingredients used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<P>(f) Nothing in this section is intended to interfere with the adoption and enforcement by any State, in regulating the production of frozen concentrated orange juice in such State, of State standards, consistent with this section, but which impose higher or more restrictive requirements than those set forth in this section.
</P>
<P>(g) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 57 FR 57667, Dec. 7, 1992; 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.148" NODE="21:2.0.1.1.31.2.1.12" TYPE="SECTION">
<HEAD>§ 146.148   Reduced acid frozen concentrated orange juice.</HEAD>
<P>(a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for composition and label declaration of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it may not contain any added sweetening ingredient. A process involving the use of anionic ion-exchange resins permitted by § 173.25 of this chapter is used to reduce the acidity of the food so that the ratio of the Brix reading to the grams of acid, expressed as anhydrous citric acid, per 100 grams of juice is not less than 21 to 1 or more than 26 to 1.
</P>
<P>(b) The name of the food is “Reduced acid frozen concentrated orange juice”.
</P>
<CITA TYPE="N">[45 FR 12414, Feb. 26, 1980, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.150" NODE="21:2.0.1.1.31.2.1.13" TYPE="SECTION">
<HEAD>§ 146.150   Canned concentrated orange juice.</HEAD>
<P>(a) Canned concentrated orange juice is the food that complies with the requirements of composition, definition of dilution ratio, and labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is not frozen and it is sealed in containers and so processed by heat, either before or after sealing, so as to prevent spoilage.
</P>
<P>(b) The name of the food when concentrated to a dilution ratio of 3 plus 1 is “Canned concentrated orange juice” or “Canned orange juice concentrate”. The name of the food when concentrated to a dilution ratio greater than 3 plus 1 is “Canned concentrated orange juice, ______ plus 1” or “Canned orange juice concentrate, ______ plus 1”, the blank being filled in with the whole number showing the dilution ratio; for example, “Canned orange juice concentrate, 4 plus 1”. However, where the label bears directions for making 1 quart of single-strength diluted product (or multiples of a quart) the blank in the name may be filled in with a mixed number; for example, “Canned orange juice concentrate, 4
<FR>1/3</FR> plus 1”. For containers larger than 1 pint, the dilution ratio in the name may be replaced by the concentration of orange juice soluble solids in degrees Brix; for example, a 62° Brix concentrate in 1-gallon cans may be named on the label “canned concentrated orange juice, 62° Brix”. If the food does not purport to be frozen concentrated orange juice, the word “canned” may be omitted from the name.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.151" NODE="21:2.0.1.1.31.2.1.14" TYPE="SECTION">
<HEAD>§ 146.151   Orange juice for manufacturing.</HEAD>
<P>(a) Orange juice for manufacturing is the food prepared for further manufacturing use. It is prepared from unfermented juice obtained from oranges as provided in § 146.135, except that the oranges may deviate from the standards for maturity in that they are below the minimum for Brix and Brix-acid ratio for such oranges, and to which juice may be added not more than 10 percent by volume of the unfermented juice obtained from oranges of the species <I>Citrus reticulata</I> or <I>Citrus reticulata</I> hybrids (except that this limitation shall not apply to the hybrid species described in § 146.135). Seeds (except embryonic seeds and small fragments of seeds that cannot be separated by good manufacturing practice) are removed, and pulp and orange oil may be adjusted in accordance with good manufacturing practice. If pulp is added it shall be other than washed or spent pulp. The juice or portions thereof may be so treated by heat as to reduce substantially the enzymatic activity and number of viable microorganisms, and it may be chilled or frozen, or it may be so treated by heat, either before or after sealing in containers, as to prevent spoilage.
</P>
<P>(b) The name of the food is “Orange juice for manufacturing”.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 57 FR 57667, Dec. 7, 1992]


</CITA>
</DIV8>


<DIV8 N="§ 146.152" NODE="21:2.0.1.1.31.2.1.15" TYPE="SECTION">
<HEAD>§ 146.152   Orange juice with preservative.</HEAD>
<P>(a) Orange juice with preservative is the food prepared for further manufacturing use. It complies with the requirements for composition of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added to inhibit spoilage. It may be heat-treated to reduce substantially the enzymatic activity and the number of viable microorganisms.
</P>
<P>(b) The preservatives referred to in paragraph (a) of this section are any safe and suitable preservatives or combinations thereof.
</P>
<P>(c) The name of the food is “Orange juice with preservative”.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. In addition, the name of each preservative shall be proceeded by a statement of the percent by weight of the preservative used. If the food is packed in container sizes that are less than 19 liters (5 gallons), the label shall bear a statement indicating that the food is for further manufacturing use only.
</P>
<P>(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement specified in paragraph (d) of this section for naming the preservative ingredient used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 44 FR 36378, June 22, 1979; 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.153" NODE="21:2.0.1.1.31.2.1.16" TYPE="SECTION">
<HEAD>§ 146.153   Concentrated orange juice for manufacturing.</HEAD>
<P>(a) Concentrated orange juice for manufacturing is the food that complies with the requirements of composition and label declaration of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is either not frozen or is less concentrated, or both, and the oranges from which the juice is obtained may deviate from the standards for maturity in that they are below the minimum Brix and Brix-acid ratio for such oranges: <I>Provided,</I> however, that the concentration of orange juice soluble solids is not less than 20° Brix.
</P>
<P>(b) The name of the food is “Concentrated orange juice for manufacturing, ______” or “______ orange juice concentrate for manufacturing”, the blank being filled in with the figure showing the concentration of orange juice soluble solids in degrees Brix.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2881, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.154" NODE="21:2.0.1.1.31.2.1.17" TYPE="SECTION">
<HEAD>§ 146.154   Concentrated orange juice with preservative.</HEAD>
<P>(a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional ingredients prescribed for concentrated orange juice for manufacturing by § 146.153, except that a preservative is added to inhibit spoilage.
</P>
<P>(b) The preservatives referred to in paragraph (a) of this section are any safe and suitable preservatives or combinations thereof.
</P>
<P>(c) The name of the food is “Concentrated orange juice with preservative, ______”, the blank being filled in with the figure showing the concentration of orange juice soluble solids in degrees Brix.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter. In addition, the name of each preservative shall be preceded by a statement of the percent by weight of the preservative used. If the food is packed in container sizes that are less than 19 liters (5 gallons), the label shall bear a statement indicating that the food is for further manufacturing use only.
</P>
<P>(e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement specified in paragraph (d) of this section for naming the preservative ingredient used shall immediately and conspicuously precede or follow the name of the food, without intervening written, printed, or graphic matter.
</P>
<CITA TYPE="N">[42 FR 14414, Mar. 15, 1977, as amended at 44 FR 36378, June 22, 1979; 58 FR 2882, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 146.185" NODE="21:2.0.1.1.31.2.1.18" TYPE="SECTION">
<HEAD>§ 146.185   Pineapple juice.</HEAD>
<P>(a) <I>Identity.</I> (1) Pineapple juice is the juice, intended for direct consumption, obtained by mechanical process from the flesh or parts thereof, with or without core material, of sound, ripe pineapple (<I>Ananas comosus</I> L. Merrill). The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of the juice. Pineapple juice may contain finely divided insoluble solids, but it does not contain pieces of shell, seeds, or other coarse or hard substances or excess pulp. It may be sweetened with any safe and suitable dry nutritive carbohydrate sweetener. However, if the pineapple juice is prepared from concentrate, such sweeteners, in liquid form, also may be used. It may contain added vitamin C in a quantity such that the total vitamin C in each 4 fluid ounces of the finished food amounts to not less than 30 milligrams and not more than 60 milligrams. In the processing of pineapple juice, dimethylpolysiloxane complying with the requirements of § 173.340 of this chapter may be employed as a defoaming agent in an amount not greater than 10 parts per million by weight of the finished food. Such food is prepared by heat sterilization, refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.
</P>
<P>(2) The name of the food is “Pineapple juice” if the juice from which it is prepared has not been concentrated and/or diluted with water. The name of the food is “Pineapple juice from concentrate” if the finished juice has been made from pineapple juice concentrate as specified in paragraph (a) of this section. If a nutritive sweetener is added, the label shall bear the statement “Sweetener added.” If no sweetener is added, the word “Unsweetened” may immediately precede or follow the words “Pineapple juice” or “Pineapple juice from concentrate.”
</P>
<P>(3) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for pineapple juice is as follows:
</P>
<P>(i) The soluble solids content of pineapple juice (exclusive of added sugars) without added water shall not be less than 10.5° Brix as determined by refractometer at 20 °C uncorrected for acidity and read as degrees Brix on International Sucrose Scales. Where the juice has been obtained using concentrated juice with addition of water, the soluble pineapple juice solids content (exclusive of added sugars) shall be not less than 12.8° Brix, uncorrected for acidity and read as degrees Brix on the International Sucrose Scales.
</P>
<P>(ii) The acidity, as determined by the method prescribed in paragraph (b)(2)(ii) of this section, is not more than 1.35 grams of anhydrous citric acid per 100 milliliters of the juice.
</P>
<P>(iii) The ratio of the degrees Brix to total acidity, as determined by the method prescribed in paragraph (b)(2)(iii) of this section, is not less than 12.
</P>
<P>(iv) The quantity of finely divided “insoluble solids”, as determined by the method prescribed in paragraph (b)(2)(iv) of this section, is not less than 5 percent nor more than 30 percent.
</P>
<P>(2) The methods referred to in paragraph (b)(1) of this section are as follows:
</P>
<P>(i) Determine the degrees Brix of the pineapple juice by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 31.009, “Solids by Means of Spindle—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(ii) Determine the total acidity of the pineapple juice by titration by the method prescribed in § 145.180(b)(2)(ix) of this chapter.
</P>
<P>(iii) Divide the degrees Brix determined as prescribed in paragraph (b)(2)(i) of this section by the grams of anhydrous citric acid per 100 milliliters of juice, determined as prescribed in paragraph (b)(2)(ii) of this section, and report the results as ratio of degrees Brix to total acidity.
</P>
<P>(iv) Determine the quantity of “insoluble solids” in pineapple juice as follows: Measure 50 milliliters of thoroughly stirred pineapple juice into a cone-shaped graduated tube of the long-cone type, measuring approximately 4
<FR>3/16</FR> inches from tip to top calibration and having a capacity of 50 milliliters. Place the tube in a suitable centrifuge the approximate speed of which is related to diameter of swing in accordance with the table immediately below. The word “diameter” means the over-all distance between the tips of opposing centrifuge tubes in operating position.
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Diameter (inches)
</TH><TH class="gpotbl_colhed" scope="col">Approximate revolutions per minute
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">10</TD><TD align="right" class="gpotbl_cell">1,609
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">10
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,570
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">11</TD><TD align="right" class="gpotbl_cell">1,534
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">11
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,500
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">12</TD><TD align="right" class="gpotbl_cell">1,468
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">12
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,438
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">13</TD><TD align="right" class="gpotbl_cell">1,410
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">13
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,384
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">14</TD><TD align="right" class="gpotbl_cell">1,359
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">14
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,336
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15</TD><TD align="right" class="gpotbl_cell">1,313
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,292
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">16</TD><TD align="right" class="gpotbl_cell">1,271
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">16
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,252
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">17</TD><TD align="right" class="gpotbl_cell">1,234
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">17
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,216
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">18</TD><TD align="right" class="gpotbl_cell">1,199
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">18
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,182
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">19</TD><TD align="right" class="gpotbl_cell">1,167
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">19
<fr>1/2</fr></TD><TD align="right" class="gpotbl_cell">1,152
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">20</TD><TD align="right" class="gpotbl_cell">1,137</TD></TR></TABLE></DIV></DIV>
<FP>The milliliter reading at the top of the layer of “insoluble solids,” after centrifuging 3 minutes, is multiplied by two to obtain the percentage of “insoluble solids.”
</FP>
<P>(3) If the quality of pineapple juice falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14 (a) of this chapter, in the manner and form therein specified.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for pineapple juice, except when the food is frozen, is not less than 90 percent of the total capacity of the container, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter.
</P>
<P>(2) If pineapple juice falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982; 47 FR 52694, Nov. 23, 1982; 49 FR 10101, Mar. 19, 1984; 50 FR 19524, May 9, 1985; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 146.187" NODE="21:2.0.1.1.31.2.1.19" TYPE="SECTION">
<HEAD>§ 146.187   Canned prune juice.</HEAD>
<P>(a) Canned prune juice is the food prepared from a water extract of dried prunes and contains not less than 18.5 percent by weight of water-soluble solids extracted from dried prunes. The quantity of prune solids may be adjusted by the concentration, dilution, or both, of the water extract or extracts made. Such food may contain one or more of the optional acidifying ingredients specified in paragraph (b)(1) of this section, in a quantity sufficient to render the food slightly tart; it may contain honey added within the quantitative limits prescribed by paragraph (b)(2) of this section; and it may contain added vitamin C in a quantity prescribed by paragraph (b)(3) of this section. Such food is sealed in a container and so processed by heat, before or after sealing, as to prevent spoilage.
</P>
<P>(b) The optional ingredients referred to in paragraph (a) of this section are:
</P>
<P>(1) One or any combination of two or more of the following acidifying ingredients:
</P>
<P>(i) Lemon juice.
</P>
<P>(ii) Lime juice.
</P>
<P>(iii) Citric acid.
</P>
<P>(2) Honey, in a quantity not less than 2 percent and not more than 3 percent by weight of the finished food.
</P>
<P>(3) Vitamin C, in a quantity such that the total vitamin C in each 6 fluid ounces of the finished food amounts to not less than 30 milligrams and not more than 50 milligrams.
</P>
<P>(c)(1) The name of the food is “Prune juice—a water extract of dried prunes”. For the purposes of the Federal Food, Drug, and Cosmetic Act concerning the label declaration of the name of the food, the explanatory statement “A water extract of dried prunes” may appear immediately below the words “prune juice”, but there shall be no intervening written, printed, or graphic matter, and the type used for the words “A water extract of dried prunes” shall be of the same style and not less than half the print size of the type used for the words “prune juice”.
</P>
<P>(2)(i) When one or more of the acidifying ingredients specified in paragraph (b)(1) of this section are used, the label shall bear the statement “______ added” or “with added ______”, the blank being filled in with the name or names of the optional ingredients used.
</P>
<P>(ii) When honey, as specified in paragraph (b)(2) of this section, is used the label shall bear the statement “with ______ honey” or “______ honey added”, the blank to be filled in with the percent by weight of the honey in the finished food or with the statement “between 2 and 3%”.
</P>
<P>(iii) When one or more of the ingredients designated in paragraph (b)(1) of this section and the ingredient designated in paragraph (b)(2) of this section are used, the statements specified in paragraphs (c)(2) (i) and (ii) of this section may be combined, as for example, “with lemon juice and between 2 and 3% honey added”. 
</P>
<P>(iv) When vitamin C is added as provided in paragraph (b)(3) of this section, it shall be designated on the label as “vitamin C added” or “with added vitamin C”.
</P>
<P>(3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words specified in this paragraph, showing the optional ingredients used, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14433, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="150" NODE="21:2.0.1.1.32" TYPE="PART">
<HEAD>PART 150—FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14445, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.32.1" TYPE="SUBPART">
<HEAD>Subpart A [Reserved]</HEAD>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.32.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products</HEAD>


<DIV8 N="§ 150.110" NODE="21:2.0.1.1.32.2.1.1" TYPE="SECTION">
<HEAD>§ 150.110   Fruit butter.</HEAD>
<P>(a) The fruit butters for which definitions and standards of identity are prescribed by this section are the smooth, semisolid foods each of which is made from a mixture of one or a permitted combination of the optional fruit ingredients specified in paragraph (b) of this section and one or any combination of the optional ingredients specified in paragraph (c) of this section, which meets the specifications in paragraph (d) of this section, and which is labeled in accordance with paragraph (e) of this section. Such mixture is concentrated with or without heat. The volatile flavoring materials or essence from such mixture may be captured during concentration, separately concentrated, and added back to any such mixture, together with any concentrated essence accompanying any optional fruit ingredient.
</P>
<P>(b)(1) Each of the optional fruit ingredients referred to in paragraph (a) of this section is prepared by cooking one of the following fresh, frozen, canned, and/or dried (evaporated) mature fruits, with or without added water, and screening out skins, seeds, pits, and cores:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Factor Referred to in Paragraph (d)(2) of This Section
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Name of fruit
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apple</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apricot</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Grape</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Peach</TD><TD align="right" class="gpotbl_cell">8.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pear</TD><TD align="right" class="gpotbl_cell">6.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Plum (other than prune)</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Prune</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Quince</TD><TD align="right" class="gpotbl_cell">7.5</TD></TR></TABLE></DIV></DIV>
<P>(2) The permitted combinations are of two, three, four, and five of the fruit ingredients specified in paragraph (b)(1) of this section; the weight of each is not less than one-fifth of the weight of the combination. Each such fruit ingredient in any such combination is an optional ingredient.
</P>
<P>(c) The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Nutritive carbohydrate sweeteners.
</P>
<P>(2) Spice.
</P>
<P>(3) Flavoring (other than artificial flavoring).
</P>
<P>(4) Salt.
</P>
<P>(5) Acidifying agents.
</P>
<P>(6) Fruit juice or diluted fruit juice or concentrated fruit juice, in a quantity not less than one-half the weight of the optional fruit ingredient.
</P>
<P>(7) Preservatives. 
</P>
<P>(8) Antifoaming agents except those derived from animal fats.
</P>
<P>(9) Pectin, in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the fruit ingredient.
</P>
<P>(d) For the purposes of this section:
</P>
<P>(1) The mixture referred to in paragraph (a) of this section shall contain not less than five parts by weight of the fruit ingredient as measured in accordance with paragraph (d)(2) of this section to each two parts by weight of nutritive carbohydrate sweetener as measured in accordance with paragraph (d)(4) of this section.
</P>
<P>(2) Any requirement with respect to the weight of any optional fruit ingredient, whether concentrated, unconcentrated, or diluted, means the weight determined by the following method: (i) Determine the percent of soluble solids in the optional fruit ingredient by the method for soluble solids referred to in paragraph (d)(3) of this section; (ii) multiply the percent so found by the weight of such fruit ingredient; (iii) divide the result by 100; (iv) subtract from the quotient the weight of any nutritive sweetener solids or other added solids; and (v) multiply the remainder by the factor for such ingredient prescribed in paragraph (b)(1) of this section. The result is the weight of the optional fruit ingredient.
</P>
<P>(3) The soluble solids content of the finished fruit butter is not less than 43 percent, as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists” (AOAC), 13th Ed. (1980), section 22.024, under “Soluble Solids by Refractometer in Fresh and Canned Fruits, Fruit Jellies, Marmalades, and Preserves—Official Final Action,” which is incorporated by reference, except that no correction is made for water-insoluble solids. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(4) The weight of any nutritive carbohydrate sweetener means the weight of the solids of such ingredient.
</P>
<P>(5) The weight of fruit juice or diluted fruit juice or concentrated fruit juice (optional ingredient, paragraph (c)(6)) from a fruit specified in paragraph (b)(1) of this section is the weight of such juice, as determined by the method prescribed in paragraph (d)(2) of this section, except that the percent of soluble solids is determined by the method prescribed in the AOAC, 13th Ed. (1980), section 31.011, under “Solids by Means of Refractometer—Official Final Action,” which is incorporated by reference; the weight of diluted concentrated juice from any other fruits is the original weight of the juice before it was diluted or concentrated. The availability of this incorporation by reference is given in paragraph (d)(3) of this section.
</P>
<P>(e)(1) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(i) In case the fruit butter is made from a single fruit ingredient, the name is “Butter”, preceded by the name where by such fruit is designated in paragraph (b)(1) of this section.
</P>
<P>(ii) In case the fruit butter is made from a combination of two, three, four, or five fruit ingredients, the name is “Butter”, preceded by the words “Mixed fruit” or by the names whereby such fruits are designated in paragraph (b)(1) of this section, in the order of predominance, if any, of the weight of such fruit ingredients in the combination.
</P>
<P>(2) Each of the optional ingredients specified in paragraphs (b) and (c) of this section shall be declared on the label as required by the applicable sections of part 101 of this chapter, except that:
</P>
<P>(i) Other than in the case of dried (evaporated) fruit the name(s) of the fruit or fruits used may be declared without specifying the particular form of the fruit or fruits used. When the optional fruit ingredient is prepared in whole or in part from dried fruit, the label shall bear the words “prepared from” or “prepared in part from”, as the case may be, followed by the word “evaporated” or “dried”, followed by the name whereby such fruit is designated in paragraph (c) of this section. When two or more such optional fruit ingredients are used, such names, each preceded by the word “evaporated” or “dried”, shall appear in the order of predominance, if any, of the weight of such ingredients in the combination.
</P>
<P>(ii) [Reserved]
</P>
<CITA TYPE="N">[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 150.140" NODE="21:2.0.1.1.32.2.1.2" TYPE="SECTION">
<HEAD>§ 150.140   Fruit jelly.</HEAD>
<P>(a) The jellies for which definitions and standards of identity are prescribed by this section are the jelled foods each of which is made from a mixture of one or a permitted combination of the fruit juice ingredients specified in paragraph (b) of this section and one or any combination of the optional ingredients specified in paragraph (c) of this section, which meets the specifications in paragraph (d) of this section and which is labeled in accordance with paragraph (e) of this section. Such mixture is concentrated with or without heat. The volatile flavoring materials or essence from such mixture may be captured during concentration, separately concentrated, and added back to any such mixture, together with any concentrated essence accompanying any optional fruit ingredient.
</P>
<P>(b)(1) Each of the fruit juice ingredients referred to in paragraph (a) of this section is the filtered or strained liquid extracted with or without the application of heat and with or without the addition of water, from one of the following mature, properly prepared fruits which are fresh, frozen and/or canned:
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Factor Referred to in Paragraph (d)(2) of This Section
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">Name of fruit
</TH><TH class="gpotbl_colhed" scope="col"> 
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apple</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Apricot</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Blackberry (other than dewberry)</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Black raspberry</TD><TD align="right" class="gpotbl_cell">9.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Boysenberry</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cherry</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Crabapple</TD><TD align="right" class="gpotbl_cell">6.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cranberry</TD><TD align="right" class="gpotbl_cell">9.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Damson, damson plum</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dewberry (other than boysenberry, loganberry, and youngberry)</TD><TD align="right" class="gpotbl_cell">10.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Fig</TD><TD align="right" class="gpotbl_cell">5.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Gooseberry</TD><TD align="right" class="gpotbl_cell">12.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Grape</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Grapefruit</TD><TD align="right" class="gpotbl_cell">11.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Greengage, greengage plum</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Guava</TD><TD align="right" class="gpotbl_cell">13.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Loganberry</TD><TD align="right" class="gpotbl_cell">9.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Orange</TD><TD align="right" class="gpotbl_cell">8.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Peach</TD><TD align="right" class="gpotbl_cell">8.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pineapple</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Plum (other than damson, greengage, and prune)</TD><TD align="right" class="gpotbl_cell">7.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pomegranate</TD><TD align="right" class="gpotbl_cell">5.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Prickly pear</TD><TD align="right" class="gpotbl_cell">11.0
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Quince</TD><TD align="right" class="gpotbl_cell">7.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Raspberry, red raspberry</TD><TD align="right" class="gpotbl_cell">9.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Red currant, currant (other than black currant)</TD><TD align="right" class="gpotbl_cell">9.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Strawberry</TD><TD align="right" class="gpotbl_cell">12.5
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Youngberry</TD><TD align="right" class="gpotbl_cell">10.0</TD></TR></TABLE></DIV></DIV>
<P>(2) The permitted combinations are of two, three, four, or five of the fruit juice ingredients specified in paragraph (b)(1) of this section, the weight of each is not less than one-fifth of the weight of the combination. Each such fruit juice ingredient in any such combination is an optional ingredient.
</P>
<P>(c) The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Nutritive carbohydrate sweeteners.
</P>
<P>(2) Spice.
</P>
<P>(3) Acidifying agents.
</P>
<P>(4) Pectin, in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the fruit juice ingredient.
</P>
<P>(5) Buffering agents.
</P>
<P>(6) Preservatives.
</P>
<P>(7) Antifoaming agents except those derived from animal fats.
</P>
<P>(8) Mint flavoring and artificial green coloring, in case the fruit juice ingredient or combination of fruit juice ingredients is extracted from apple, crabapple, pineapple, or two or all of such fruits.
</P>
<P>(9) Cinnamon flavoring, other than artificial flavoring, and artificial red coloring in case the fruit juice ingredient or combination of fruit juice ingredients is extracted from apple or crabapple or both such fruits.
</P>
<P>(d) For the purposes of this section:
</P>
<P>(1) The mixture referred to in paragraph (a) of this section shall contain not less than 45 parts by weight of the fruit juice ingredients as measured in accordance with paragraph (d)(2) of this section to each 55 parts by weight of saccharine ingredient as measured in accordance with paragraph (d)(4) of this section.
</P>
<P>(2) Any requirement with respect to the weight of any fruit juice ingredient, whether prepared from concentrated, unconcentrated, or diluted fruit juice means the weight determined by the following method: (i) Determine the percent of soluble solids in such fruit juice ingredient by the method for soluble solids referred to in paragraph (d)(3) of this section; (ii) multiply the percent so found by the weight of such fruit juice ingredient; (iii) divide the result by 100; (iv) subtract from the quotient the weight of any added saccharine ingredient solids or other added solids; and (v) multiply the remainder by the factor for such fruit juice ingredient prescribed in paragraph (b) of this section. The result is the weight of the fruit juice ingredient.
</P>
<P>(3) The soluble-solids content of the finished jelly is not less than 65 percent, as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 31.011, under “Solids by Means of Refractometer—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(4) The weight of any optional saccharine ingredient means the weight of the solids of such ingredient.
</P>
<P>(e)(1) The name of each jelly for which a definition and standard of identity is prescribed by this section is as follows:
</P>
<P>(i) In case the jelly is made with a single fruit juice ingredient, the name is “Jelly”, preceded or followed by the name or synonym whereby the fruit from which such fruit juice ingredient was extracted is designated in paragraph (b) of this section.
</P>
<P>(ii) In case the jelly is made with a combination of two, three, four, or five fruit juice ingredients, the name is “Jelly”, preceded or followed by the words “Mixed fruit” or by the names or synonyms whereby the fruits from which the fruit juice ingredients were extracted are designated in paragraph (b) of this section, in the order of predominance, if any, of the weights of any such fruit juice ingredients in the combination.
</P>
<P>(2) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that:
</P>
<P>(i) The name(s) of the fruit or fruits used may be declared without specifying the particular form of the fruit or fruits used.
</P>
<P>(ii) When the optional ingredients listed in paragraphs (c) (3), (4), and (5) of this section are declared on the label, the declaration may be followed by the statement “Used as needed” on all jellies to which they are customarily, but not always, added to compensate for natural variations in the fruit juice ingredients used.
</P>
<CITA TYPE="N">[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 150.160" NODE="21:2.0.1.1.32.2.1.3" TYPE="SECTION">
<HEAD>§ 150.160   Fruit preserves and jams.</HEAD>
<P>(a) The preserves or jams for which definitions and standards of identity are prescribed by this section are the viscous or semi-solid foods, each of which is made from a mixture composed of one or a permitted combination of the fruit ingredients specified in paragraph (b) of this section and one or any combination of the optional ingredients specified in paragraph (c) of this section which meets the specifications in paragraph (d) of this section, and which is labeled in accordance with paragraph (e) of this section. Such mixture, with or without added water, is concentrated with or without heat. The volatile flavoring material from such mixture may be captured during concentration, separately concentrated, and added back to any such mixture, together with any concentrated essence accompanying any optional fruit ingredient.
</P>
<P>(b)(1) The fruit ingredients referred to in paragraph (a) of this section are the following mature, properly prepared fruits which are fresh, concentrated, frozen and/or canned:
</P>
<EXTRACT>
<HD1>Group I
</HD1>
<P>Blackberry (other than dewberry), Black raspberry, Blueberry, Boysenberry, Cherry, Crabapple, Dewberry (other than boysenberry, loganberry, and youngberry) Elderberry, Grape, Grapefruit, Huckleberry, Loganberry, Orange, Pineapple, Raspberry, red raspberry, Rhubarb, Strawberry, Tangerine, Tomato, Yellow tomato, Youngberry</P></EXTRACT>
<EXTRACT>
<HD1>Group II
</HD1>
<P>Apricot, Cranberry, Damson, damson plum, Fig, Gooseberry, Greengage, greengage plum, Guava, Nectarine, Peach, Pear, Plum (other than greengage plum and damson plum), Quince, Red currant, currant (other than black currant)</P></EXTRACT>
<P>(2) The following combinations of fruit ingredients may be used:
</P>
<P>(i) Any combination of two, three, four, or five of such fruits in which the weight of each is not less than one-fifth of the weight of the combination; except that the weight of pineapple may be not less than one-tenth of the weight of the combination.
</P>
<P>(ii) Any combination of apple and one, two, three, or four of such fruits in which the weight of each is not less than one-fifth and the weight of apple is not more than one-half of the weight of the combination; except that the weight of pineapple may be not less than one-tenth of the weight of the combination.
</P>
<FP>In any combination of two, three, four, or five fruits, each such fruit is an optional ingredient. For the purposes of this section the word “fruit” includes the vegetables specified in this paragraph.
</FP>
<P>(c) The following safe and suitable optional ingredients may be used:
</P>
<P>(1) Nutritive carbohydrate sweeteners.
</P>
<P>(2) Spice.
</P>
<P>(3) Acidifying agents.
</P>
<P>(4) Pectin, in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the fruit ingredient.
</P>
<P>(5) Buffering agents. 
</P>
<P>(6) Preservatives.
</P>
<P>(7) Antifoaming agents, except those derived from animal fat.
</P>
<P>(d) For the purposes of this section:
</P>
<P>(1) The mixture referred to in paragraph (a) of this section shall be composed of not less than: (i) In the case of a fruit ingredient consisting of a Group I fruit or a permitted combination exclusively of Group I fruits, 47 parts by weight of the fruit ingredient to each 55 parts by weight of the saccharine ingredient; and (ii) in all other cases, 45 parts by weight of the fruit ingredient to each 55 parts by weight of the saccharine ingredient. The weight of the fruit ingredient shall be determined in accordance with paragraph (d)(2) of this section, and the weight of the saccharine ingredient shall be determined in accordance with paragraph (d)(5) of this section.
</P>
<P>(2) Any requirement with respect to the weight of any fruit, combination of fruits, or fruit ingredient means:
</P>
<P>(i) The weight of fruit exclusive of the weight of any sugar, water, or other substance added for any processing or packing or canning, or otherwise added to such fruit.
</P>
<P>(ii) In the case of fruit prepared by the removal, in whole or in part, of pits, seeds, skins, cores, or other parts; the weight of such fruit, exclusive of the weight of all such substances removed therefrom.
</P>
<P>(iii) In the cases of apricots, cherries, grapes, nectarines, peaches, and all varieties of plums, whether or not pits and seeds are removed therefrom; the weight of such fruit, exclusive of the weight of such pits and seeds.
</P>
<P>(iv) In the case of concentrated fruit, the weight of the properly prepared fresh fruit used to produce such concentrated fruit.
</P>
<P>(3) The term <I>concentrated fruit</I> means a concentrate made from the properly prepared edible portion of mature fresh or frozen fruits by removal of moisture with or without the use of heat or vacuum, but not to the point of drying. Such concentrate is canned or frozen without the addition of sugar or other sweetening agents and is identified to show or permit the calculation of the weight of the properly prepared fresh fruit used to produce any given quantity of such concentrate. The volatile flavoring material or essence from such fruits may be captured during concentration and separately concentrated for subsequent addition to the concentrated fruit either directly or during manufacture of the preserve or jam, in the original proportions present in the fruit.
</P>
<P>(4) The weight of any optional saccharine ingredient means the weight of the solids of such ingredient.
</P>
<P>(5) The soluble-solids content of the finished jam or preserve is not less than 65 percent, as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 22.024, under “Soluble Solids by Refractometer in Fresh and Canned Fruits, Jellies, Marmalades, and Preserves—Official Final Action,” which is incorporated by reference, except that no correction is made for water-insoluble solids. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(e)(1) The name of each preserve or jam for which a definition and standard of identity is prescribed by this section is as follows:
</P>
<P>(i) If the fruit ingredient is a single fruit, the name is “Preserve” or “Jam”, preceded or followed by the name or synonym whereby such fruit is designated in paragraph (b) of this section.
</P>
<P>(ii) If the fruit ingredient is a combination of two, three, four, or five fruits, the name is “Preserve” or “Jam”, preceded or followed by the words “Mixed fruit” or by the names or synonyms whereby such fruits are designated in paragraph (b) of this section, in the order of predominance, if any, of the weights of such fruits in the combination.
</P>
<P>(2) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that: 
</P>
<P>(i) The name(s) of the fruit or fruits used may be declared without specifying the particular form of the fruit or fruits used.
</P>
<P>(ii) When the optional ingredients listed in paragraphs (c) (3), (4), and (5) of this section are declared on the label, the declaration may be followed by the statement “used as needed” on all preserves or jams to which they are customarily, but not always, added to compensate for natural variations in the fruit ingredients used.
</P>
<CITA TYPE="N">[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]




</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="155" NODE="21:2.0.1.1.33" TYPE="PART">
<HEAD>PART 155—CANNED VEGETABLES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14449, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.33.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 155.3" NODE="21:2.0.1.1.33.1.1.1" TYPE="SECTION">
<HEAD>§ 155.3   Definitions.</HEAD>
<P>For the purposes of this part:
</P>
<P>(a) The procedure for determining drained weight is set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 32.001-32.003, which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(b) <I>Compliance</I> means the following: Unless otherwise provided in a standard, a lot of canned vegetables shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (c) of this section, namely:
</P>
<P>(1) <I>Quality.</I> The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number (c) in the sampling plans.
</P>
<P>(2) <I>Fill of container.</I> A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable ingredient) when the number of defectives does not exceed the acceptance number (c) in the sampling plans.
</P>
<P>(3) <I>Drained weight.</I> A lot shall be deemed to be in compliance for drained weight based on the average value of all samples analyzed according to the sampling plans.
</P>
<P>(c) The <I>sampling and acceptance procedure</I> means the following:
</P>
<P>(1) <I>Definitions</I>—(i) <I>Lot.</I> A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(ii) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(iii) <I>Sample size.</I> The total number of sample units drawn for examination from a lot.
</P>
<P>(iv) <I>Sample unit.</I> A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the entire contents of the container.
</P>
<P>(v) <I>Defective.</I> Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.
</P>
<P>(vi) <I>Acceptance number (c).</I> The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(vii) <I>Acceptable quality level (AQL).</I> The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(2) <I>Sampling plans.</I>
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size of container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401 to 15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001 to 72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001 to 120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601 to 2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001 to 7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201 to 15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of primary containers in sample.
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number.</P></DIV></DIV>
<P>(d) <I>Strength and redness of color</I> means at least as much red as is obtained by comparison of the prepared product, with the blended color produced by spinning a combination of the following concentric Munsell color discs of equal diameter, or the color equivalent of such discs:
</P>
<EXTRACT>
<FP-1>Disc 1—Red (5R 2.6/13) (glossy finish)
</FP-1>
<FP-1>Disc 2—Yellow (2.5 YR 5/12) (glossy finish)
</FP-1>
<FP-1>Disc 3—Black (N1) (glossy finish)
</FP-1>
<FP-1>Disc 4—Grey (N4) (mat finish)</FP-1></EXTRACT>
<FP>Such comparison is to be made in full diffused daylight or under a diffused light source of approximately 2691 lux (250 footcandles) and having a spectral quality approximating that of daylight under a moderately overcast sky, with a correlated color temperature of 7,500 degrees Kelvin ±200 degrees. With the light source directly over the disc and product, observation is made at an angle of 45 degrees from a distance of about 24 inches from the product. Electronic color meters may be used as an alternate means of determining the color of tomato concentrates. Such meters shall be calibrated to indicate that the color of the product is as red or more red than that produced by spinning the Munsell color discs in the combination as set out above.
</FP>
<P>(e) <I>Tomato soluble solids</I> means the sucrose value as determined by the method prescribed in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed., 1980, sections 32.014 to 32.016 and 52.012, under the headings “Soluble Solids in Tomato Products Official Final Action” and “Refractive Indices (n) of Sucrose Solutions at 20°,” which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or are available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> If no salt has been added, the sucrose value obtained from the referenced tables shall be considered the percent of tomato soluble solids. If salt has been added either intentionally or through the application of the acidified break, determine the percent of such added sodium chloride as specified in paragraph (f) of this section. Subtract the percentage so found from the percentage of total soluble solids found (sucrose value from the refractive index tables) and multiply the difference by 1.016. The resultant value is considered the percent of “tomato soluble solids.”
</P>
<P>(f) <I>Salt</I> means sodium chloride, determined as chloride and calculated as percent sodium chloride, by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed., 1980, sections 32.025 to 32.030, under the heading “Method III (Potentiometric Method),” which is incorporated by reference.
</P>
<CITA TYPE="N">[45 FR 43398, June 27, 1980, as amended at 47 FR 11831, Mar. 19, 1982; 48 FR 3954, Jan. 28, 1983; 54 FR 24895, June 12, 1989; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.33.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Canned Vegetables</HEAD>


<DIV8 N="§ 155.120" NODE="21:2.0.1.1.33.2.1.1" TYPE="SECTION">
<HEAD>§ 155.120   Canned green beans and canned wax beans.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants conforming to the characteristics of <I>Phaseolus vulgaris</I> L. <I>and Phaseolus coccineus</I> L. The optional color and varietal types and styles of the bean ingredient are set forth in paragraph (a)(2) of this section. The product is packed with water or other suitable aqueous liquid medium to which may be added one or more of the other optional ingredients set forth in paragraph (a)(3) of this section. Such food is so processed by heat, in an appropriate manner before or after being sealed in a container, as to prevent spoilage.
</P>
<P>(2) <I>Optional color and varietal types and styles of pack.</I> The optional color and varietal types and styles of the bean ingredient referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) <I>Optional color types.</I> The beans shall be one of the following distinct color types: (<I>a</I>) Green; or (<I>b</I>) Wax.
</P>
<P>(ii) <I>Optional varietal types</I>—(<I>a</I>) <I>Round.</I> Beans having a width not greater than 1
<FR>1/2</FR> times the thickness of the bean; or
</P>
<P>(<I>b</I>) <I>Flat.</I> Beans having a width greater than 1
<FR>1/2</FR> times the thickness of the bean.
</P>
<P>(iii) <I>Optional styles of pack</I>—(<I>a</I>) <I>Whole.</I> Whole pods of any length.
</P>
<P>(<I>b</I>) <I>Shoestring or sliced lengthwise or French style.</I> Pods sliced lengthwise.
</P>
<P>(<I>c</I>) <I>Cuts.</I> Transversely cut pods not less than 19 mm (0.75 in) long as measured along the longitudinal axis, which may contain the shorter end pieces that result from cutting such pods.
</P>
<P>(<I>d</I>) <I>Short cuts.</I> Pieces of pods cut transversely of which 75 percent, by count, or more are less than 19 mm (0.75 in) in length and not more than 1 percent by count are more than 32 mm (1
<FR>1/4</FR> in) in length.
</P>
<P>(<I>e</I>) <I>Diagonal cuts.</I> Pods cut in lengths as specified in paragraph (a)(2)(iii)(<I>c</I>) of this section, except the pods are cut at an angle approximately 45° to the longitudinal axis.
</P>
<P>(<I>f</I>) <I>Diagonal short cuts.</I> Pods cut in lengths as specified in paragraph (a)(2)(iii)(<I>d</I>) of this section, except the pods are cut at an angle approximately 45° to the longitudinal axis.
</P>
<P>(<I>g</I>) <I>Mixture.</I> Any mixture of two or more of the styles specified in paragraph (a)(2)(iii)(<I>a</I>) to (<I>f</I>), inclusive, of this section.
</P>
<P>(3) <I>Optional ingredients.</I> In addition to the optional packing media listed in paragraph (a)(1) of this section and the optional types and styles of beans ingredient listed in paragraph (a)(2) of this section, the following safe and suitable optional ingredients may be used:
</P>
<P>(i) Salt.
</P>
<P>(ii) Monosodium glutamate.
</P>
<P>(iii) Disodium inosinate.
</P>
<P>(iv) Disodium guanylate.
</P>
<P>(v) Hydrolyzed vegetable protein.
</P>
<P>(vi) Autolyzed yeast extract.
</P>
<P>(vii) Nutritive carbohydrate sweeteners.
</P>
<P>(viii) Spice.
</P>
<P>(ix) Flavoring (except artificial).
</P>
<P>(x) Pieces of green or red peppers or mixtures of both, either of which may be dried, or other vegetables not exceeding in total 15 percent by weight of the finished product.
</P>
<P>(xi) Vinegar.
</P>
<P>(xii) Lemon juice or concentrated lemon juice.
</P>
<P>(xiii) Glucono delta-lactone.
</P>
<P>(xiv) Mint leaves.
</P>
<P>(xv) Butter or margarine in a quantity of not less than 3 percent by weight of the finished product. When butter or margarine is added, emulsifiers or stabilizers, or both, may be added. No spice or flavoring simulating the color or flavor imparted by butter or margarine is used.
</P>
<P>(4) <I>Labeling.</I> (i) The name of the food is “green beans” or “wax beans” as appropriate. Wax beans may be additionally designated “golden” or “yellow”.
</P>
<P>(ii) The following shall be included as part of the name or in conjunction with the name of the food:
</P>
<P>(<I>a</I>) A declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter.
</P>
<P>(<I>b</I>) A declaration of any spice, seasoning, or garnishing that characterizes the product, e.g., “with added spice”, or, in lieu of the word “spice”, the common name of the spice, e.g., “seasoned with green peppers”.
</P>
<P>(<I>c</I>) The words “vacuum pack” or “vacuum packed” when the weight of the liquid in the container, as determined by the method prescribed in paragraph (b)(2)(i) of this section is not more than 25 percent of the net weight, and the container is closed under conditions creating a high vacuum in the container.
</P>
<P>(<I>d</I>) The name of the optional style of bean ingredient as set forth in paragraph (a)(2)(iii) of this section or, if a product consists of a mixture of such styles, the words “mixture of   ” the blank to be filled in with the names of the styles present, arranged in the order of decreasing predominance, if any, by weight of such ingredients. If the product consists of whole beans and the pods are packed parallel to the sides of the container, the word “whole” may be preceded or followed by the words “vertical pack”, or if the pods are cut at both ends and are of substantially equal lengths, the words “asparagus style” may be used in lieu of the words “vertical pack”. If the product consists of short cuts or diagonal short cuts, a numerical expression indicating the predominate length of cut in the finished food may be used in lieu of the word “short”, e.g., “
<FR>1/2</FR> inch cut”.
</P>
<P>(iii) The following may be included in the name of the food:
</P>
<P>(<I>a</I>) The word “stringless” where the beans are in fact stringless.
</P>
<P>(<I>b</I>) The name of the optional varietal type as specified in paragraph (a)(2)(ii) of this section, or the specific varietal name, e.g., “Blue Lake Green Beans”, or both.
</P>
<P>(iv) If a term designating diameter is used, it shall be supported by an exact graphic representation of the cross section of the bean pod or by a statement of the maximum diameter in common or decimal fractions of an inch and, optionally, by the millimeter equivalent stated parenthetically. The diameter of a whole, cut, diagonal cut, or short cut is determined by measuring the thickest portion of the pod at the shorter diameter of the bean perpendicular to the longitudinal axis.
</P>
<P>(5) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) When tested by the method prescribed in paragraph (b)(2) of this section:
</P>
<P>(i) In the case of cut beans and diagonal cut beans under paragraphs (a)(2)(iii) (<I>c</I>) and (<I>d</I>) of this section and mixtures of two or more optional forms under paragraph (a)(2)(iii)(<I>g</I>) of this section, not more than 60 units per 340 g (12 oz) drained weight are less than 13 mm (0.50 in) long: <I>Provided,</I> That where the number of units per 340 g (12 oz) drained weight exceeds 240, not more than 25 percent by count of the total units are less than 13 mm (0.50 in) long.
</P>
<P>(ii) In case there are present pods or pieces of pods 10.7 mm (
<FR>27/64</FR>-inch) or more in diameter, there are not more than 12 strings per 340 gm (12 ounces) of drained weight which will support 227 gm (one-half pound) for 5 seconds or longer.
</P>
<P>(iii) The deseeded pods contain not more than 0.15 percent by weight of fibrous material.
</P>
<P>(iv) There are not more than 10 percent by weight of blemished units of which amount not more than one-half may be materially damaged by insect or pathological injury. A unit is considered blemished when the aggregate blemished area exceeds the area of a circle 3 mm (
<FR>1/8</FR> in) in diameter. Materially damaged means that the unit is damaged to the extent that the appearance or eating quality of the unit is seriously affected.
</P>
<P>(v) There are not more than 8 unstemmed units per 340 g (12 oz) drained weight.
</P>
<P>(vi) The combined number of leaves, detached stems, and other extraneous vegetable matter shall not average more than 3 pieces per 340 g (12 oz) drained beans.
</P>
<P>(2) Canned beans shall be tested by the following method to determine whether they meet the requirements of paragraph (b)(1) of this section:
</P>
<P>(i) Determine the gross weight of the container. Open and distribute the contents of the container over the meshes of a U.S. No. 8 circular sieve with openings of 2.36 mm (0.0937 in), which has been previously weighed. The diameter of the sieve is 20.3 cm (8 in) if the quantity of contents of the container is less than 1.36 kg (3 lb) and 30.5 cm (12 in) if such quantity is 1.36 kg (3 lb) or more. The bottom of the sieve is woven-wire cloth that complies with the specifications of such cloth set forth in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 15th ed. (1990), vol. 2, p. xii, Table 1, “Nominal Dimensions of Standard Test Sieves (USA Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Without shifting the material on the sieve, incline the sieve 17 to 20° to facilitate drainage. Two minutes after drainage begins, weigh the sieve and the drained material. Record in grams (ounces) the weight so found, less the weight of the sieve, as the drained weight. Dry and weigh the empty container and subtract this weight from the gross weight to obtain the net weight. Calculate the percent of drained liquid in the net weight.
</P>
<P>(ii) Pour the drained material from the sieve into a flat tray and spread it in a layer of fairly uniform thickness. Count the total number of units. For the purpose of this count, loose seeds, pieces of seed, loose stems, and extraneous material are not to be included. Divide the number of units by the drained weight recorded in paragraph (b)(2)(i) of this section and multiply by 340 to obtain the number of units per 340 g (12 oz) drained weight.
</P>
<P>(iii) Examine the drained material in the tray, weigh and record weight of blemished units, count and record the number of unstemmed units; and, in case the material consists of the optional ingredient specified in paragraph (a)(2)(iii) (<I>c</I>), (<I>d</I>) or (<I>f</I>) of this section, count and record the number of units which are less than 13 mm (0.50 in.) long. If the number of units per 340 g (12 oz.) is 240 or less, divide the number of units which are less than 13 mm (0.50 in.) by the drained weight recorded in paragraph (b)(2)(i) of this section and multiply by 340 to obtain the number of such units per 340 g (12 oz.) drained weight. If the number of units per 340 g (12 oz.) exceeds 240, divide the number of units less than 13 mm (0.50 in.) long by the total number of units and multiply by 100 to determine the percentage by count of the total units which are less than 13 mm (0.50 in.) long.
</P>
<P>(<I>a</I>) Divide the weight of blemished units by the drained weight recorded in paragraph (b)(2)(i) of this section and multiply by 100 to obtain the percentage by weight of blemished units in the container.
</P>
<P>(<I>b</I>) Divide the number of unstemmed units by the drained weight recorded in paragraph (b)(2)(i) of this section and multiply by 340 to obtain the number of unstemmed units per 340 g (12 oz.) of drained weight.
</P>
<P>(iv) Remove from the tray the extraneous vegetable material, count, record count, and return to tray.
</P>
<P>(v) Remove from the tray one or more representative samples of 99 to 113 g (3
<FR>1/2</FR> to 4 ounces) covering each sample as taken to prevent evaporation.
</P>
<P>(vi) From each representative sample selected in paragraph (b)(2)(v) of this section, discard any loose seed and extraneous vegetable material and detach and discard any attached stems. Except with optional style of ingredient specified in paragraph (a)(2)(iii)(<I>b</I>) of this section (pods sliced lengthwise), trim off, as far as the end of the space formerly occupied by the seed, any portion of pods from which the seed has become separated. Remove and discard any portions of seed from the trimmings and reserve the trimmings for paragraph (b)(2)(viii) of this section. Weigh and record the weight of the trimmed pods. Deseed the trimmed pods and reserve the deseeded pods for paragraph (b)(2)(viii) of this section. Remove strings from the pods during the deseeding operation. Reserve these strings for testing as prescribed in paragraph (b)(2)(vii) of this section. In the case of pods sliced lengthwise, remove seed and pieces of seed and reserve the deseeded pods for use as prescribed in paragraph (b)(2)(viii) of this section.
</P>
<P>(vii) If strings have been removed for testing, as prescribed in paragraph (b)(2)(vi) of this section, test them as follows:
</P>
<EXTRACT>
<P>Fasten clamp, weighted to 250 g (8.8 oz.), to one end of the string, grasp the other end with the fingers (a cloth may be used to aid in holding the string), and lift gently. Count the string as tough if it supports the 250 g (8.8 oz.) weight for at least 5 seconds. If the string breaks before 5 seconds, test such parts into which it breaks as are 13 mm (
<FR>1/2</FR> in.) or more in length; and if any such part of the string supports the 250 g (8.8 oz.) weight for at least 5 seconds, count the string as tough. Divide the number of tough strings by the weight of the sample recorded in paragraph (b)(2)(v) of this section and multiply by 340 to obtain the number of tough strings per 340 g (12 oz.) drained weight.</P></EXTRACT>
<P>(viii) Combine the deseeded pods with the trimmings reserved in paragraph (b)(2)(vi) of this section, and, if strings were tested as prescribed in paragraph (b)(2)(vii) of this section, add such strings broken or unbroken. Weigh and record weight of combined material. Transfer to the metal cup of a malted-milk stirrer and mash with a pestle. Wash material adhering to the pestle back into cup with 200 cc of boiling water. Bring mixture nearly to a boil, add 25 cc of 50 percent (by weight) sodium hydroxide solution and bring to a boil. (If foaming is excessive, 1 cc of capryl alcohol may be added.) Boil for 5 minutes, then stir for 5 minutes with a malted-milk stirrer capable of a no-load speed of at least 7,200 rpm. Use a rotor with two scalloped buttons shaped as shown in exhibit 1 as follows:
</P>
<img src="/graphics/er01ja93.377.gif"/>
<FP>Transfer the material from the cup to a previously weighed 30-mesh monel metal screen having a diameter of about 9-10 cm (3
<FR>1/2</FR> to 4 in.) and side walls about 2.5 cm (1 in.) high, and wash fiber on the screen with a stream of water using a pressure not exceeding a head (vertical distance between upper level of water and outlet of glass tube) of 152 cm (60 in.), delivered through a glass tube 7.6 cm (3 in.) long and 3 mm (
<FR>1/8</FR> in.) inside diameter inserted into a rubber tube of 6 mm (
<FR>1/4</FR> in.) inside diameter. Wash the pulpy portion of the material through the screen and continue washing until the remaining fibrous material, moistened with phenolphthalein solution, does not show any red color after standing 5 minutes. Again wash to remove phenolphthalein. Dry the screen containing the fibrous material for 2 hours at 100 °C, cool, weigh, and deduct weight of screen. Divide the weight of fibrous material by the weight of combined deseeded pods, trimmings, and strings and multiply by 100 to obtain the percentage of fibrous material.
</FP>
<P>(ix) If the drained weight recorded in paragraph (b)(2)(i) of this section was less than 340 g (12 oz.), open and examine separately for extraneous material, as directed in paragraph (b)(2)(iv) of this section, additional containers until a total of not less than 340 g (12 oz.) of drained material is obtained. To determine the number of pieces of extraneous vegetable material per 340 g (12 oz.) of drained weight, total the number of pieces of extraneous vegetable material found in all containers opened, divide this sum by the sum of the drained weights in these containers and multiply by 340.
</P>
<P>(3) Determine compliance as specified in § 155.3(b) except that a lot shall be deemed to be in compliance for extraneous plant material based on an average of all containers examined.
</P>
<P>(4) If the quality of the canned green beans or canned wax beans falls below the standard of quality prescribed by paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of the words prescribed for the second line inside the rectangle the following words may be used, when the quality of canned green beans or canned wax beans falls below the standard in one only of the following respects:
</P>
<P>(i) “Excessive number very short pieces”, if the canned green beans or canned wax beans fail to meet the requirements of paragraph (b)(1)(i) of this section. 
</P>
<P>(ii) “Excessive number blemished units”, if they fail to meet the requirements of paragraph (b)(1)(iv) of this section.
</P>
<P>(iii) “Excessive number unstemmed units”, if they fail to meet the requirements of paragraph (b)(1)(v) of this section.
</P>
<P>(iv) “Excessive foreign material”, if they fail to meet the requirements of paragraph (b)(1)(vi) of this section.
</P>
<CITA TYPE="N">[42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30359, 30360, June 14, 1977; 45 FR 43398, June 27, 1980; 47 FR 11831, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 57 FR 34245, Aug. 4, 1992; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 155.130" NODE="21:2.0.1.1.33.2.1.2" TYPE="SECTION">
<HEAD>§ 155.130   Canned corn.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Canned sweet corn is the product prepared from clean, sound kernels of sweet corn packed with a suitable liquid packing medium which may include water and the creamy component from corn kernels. The tip caps are removed. The product is of the optional styles specified in paragraph (a)(2) of this section. It may contain one, or any combination of two or more, of the optional ingredients set forth in paragraph (a)(3) of this section. Such food is processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.
</P>
<P>(2) <I>Styles.</I> The optional styles referred to in paragraph (a)(1) of this section consist of succulent sweet corn of the yellow (golden) or white color type, conforming to <I>Zea mays</I> L. having the sweet corn characteristic as follows:
</P>
<P>(i) Whole kernel or whole grain or cut kernel consisting of whole or substantially whole cut kernels packed with a liquid medium.
</P>
<P>(ii) Cream style consisting of whole or partially whole cut kernels packed in a creamy component from the corn kernels and other liquid or other ingredients to form a product of creamy consistency.
</P>
<P>(3) <I>Optional ingredients.</I> The following safe and suitable optional ingredients may be used:
</P>
<P>(i) Salt.
</P>
<P>(ii) Monosodium glutamate.
</P>
<P>(iii) Disodium inosinate.
</P>
<P>(iv) Disodium guanylate.
</P>
<P>(v) Hydrolyzed vegetable protein.
</P>
<P>(vi) Autolyzed yeast extract.
</P>
<P>(vii) Nutritive carbohydrate sweeteners.
</P>
<P>(viii) Spice.
</P>
<P>(ix) Flavoring (except artificial).
</P>
<P>(x) Citric acid.
</P>
<P>(xi) Starch or food starch-modified in cream style corn when necessary to ensure smoothness.
</P>
<P>(xii) Seasonings and garnishes.
</P>
<P>(<I>a</I>) Mint leaves.
</P>
<P>(<I>b</I>) Pieces of green peppers or red peppers, or mixtures of both, either of which may be sweet or hot and may be dried, or other vegetables, not exceeding 15 percent by weight of the finished food.
</P>
<P>(<I>c</I>) Lemon juice or concentrated lemon juice.
</P>
<P>(<I>d</I>) Butter or margarine in a quantity not less than 3 percent by weight of the finished food. When butter or margarine is added, emulsifiers or stabilizers, or both, may be added. When butter or margarine is added, no spice, or flavoring simulating the color or flavor imparted by butter or margarine is used.
</P>
<P>(4) <I>Labeling.</I> The name of the food is “corn” or “sweet corn” or “sugar corn” and shall include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice, seasoning or garnishing that characterizes the product; for example, “With added spice”, “Seasoned with red peppers”, “Seasoned with butter”. The name of the food shall also include the following:
</P>
<P>(i) The optional style of the corn ingredient as specified in paragraph (a)(2) of this section.
</P>
<P>(ii) The words “vacuum pack” or “vacuum packed” when the corn ingredient is as specified in paragraph (a)(2)(i) of this section and the weight of the liquid in the container, as determined by the method prescribed in paragraph (b)(2)(i) of this section, is not more than 20 percent of the net weight, and the container is closed under conditions creating a high vacuum in the container.
</P>
<P>(iii) The color type used only when the product consists of white corn.
</P>
<P>(iv) The color type used only when the product consists of white corn. 
</P>
<P>(5) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned corn is as follows:
</P>
<P>(i) When tested by the method prescribed in paragraph (b)(2) of this section, canned whole-kernel corn (paragraph (a)(2)(i) of this section):
</P>
<P>(<I>a</I>) Contains not more than seven brown or black discolored kernels or pieces of kernel per 400 g. (14 ounces) of drained weight;
</P>
<P>(<I>b</I>) Contains not more than 1 cubic centimeter of pieces of cob for each 400 g. (14 ounces) of drained weight;
</P>
<P>(<I>c</I>) Contains not more than 7 square centimeters (1.1 square inch) of husk per 400 g. (14 ounces) of drained weight; and
</P>
<P>(<I>d</I>) Contains not more than 180 mm. (7 inches) of silk per 28 g. (1 ounce) of drained weight.
</P>
<P>(ii) When tested by the method prescribed in paragraph (b)(3) of this section, canned cream style corn (paragraph (a)(2)(ii) of this section):
</P>
<P>(<I>a</I>) Contains not more than 10 brown or black discolored kernels or pieces of kernel per 600 g. (21.4 ounces) of net weight;
</P>
<P>(<I>b</I>) Contains not more than 1 cubic centimeter of pieces of cob per 600 g. (21.4 ounces) of net weight;
</P>
<P>(<I>c</I>) Contains not more than 7 square centimeters (1.1 square inch) of husk per 600 g. (21.4 ounces) of net weight;
</P>
<P>(<I>d</I>) Contains not more than 150 mm. (6 inches) of silk for each 28 g. (1 ounce) of net weight; and
</P>
<P>(<I>e</I>) Has a consistency such that the average diameter of the approximately circular area over which the prescribed sample spreads does not exceed 30.5 cm. (12 inches), except that when the washed drained material contains more than 20 percent of alcohol-insoluble solids, the average diameter of the approximately circular area over which the prescribed sample spreads does not exceed 25.4 cm. (10 inches).
</P>
<P>(iii)(<I>a</I>) The weight of the alcohol-insoluble solids of whole-kernel corn (paragraph (a)(2)(i) of this section) does not exceed 27 percent of the drained weight, when tested by the method prescribed in paragraph (b)(2) of this section.
</P>
<P>(<I>b</I>) The weight of the alcohol-insoluble solids of the washed drained material of cream style corn (paragraph (a)(2)(ii) of this section) does not exceed 27 percent of the drained weight of such material, when tested by the method prescribed in paragraph (b)(3) of this section.
</P>
<P>(2) The method referred to in paragraph (b)(1) of this section for testing whole-kernel corn (paragraph (a)(2)(i) of this section) is as follows:
</P>
<P>(i) Determine the gross weight of the container. Open and distribute the contents of the container over the meshes of a U.S. No. 8 circular sieve which has previously been weighed. The diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the contents of the container is less than 1.36 kg. (3 pounds), and 30.5 cm. (12 inches) if such quantity is 1.36 kg. (3 pounds) or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such sieve set forth in the “Definitions of Terms and Explanatory Notes” prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), Table 1, “Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),” under the heading “Definitions of Terms and Explanatory Notes,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> Without shifting the material on the sieve, so incline the sieve at approximately 17-20° angle to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and the drained material. Record, in g. (ounces), the weight so found, less the weight of the sieve, as the drained weight. Dry and weigh the empty container and subtract this weight from the gross weight to obtain the net weight. Calculate the percent of drained liquid in the net weight.
</P>
<P>(ii) Pour the drained material from the sieve into a flat tray and spread it in a layer of fairly uniform thickness. Count, but do not remove, the brown or black discolored kernels or pieces of kernel and calculate the number per 400 g. (14 ounces) of drained material. Remove pieces of silk more than 12.7 mm. (one-half inch) long, husk, cob, and any pieces of material other than corn. Measure the aggregate length of such pieces of silk and calculate the length of silk per 28 g. (1 ounce) of drained weight. Spread the husk flat, measure its aggregate area, and calculate the area of husk per 400 g. (14 ounces) of drained weight. Place all pieces of cob under a measured amount of water in a cylinder which is so graduated that the volume can be measured to 0.1 cubic centimeter. Take the increase in volume as the aggregate volume of the cob and calculate the volume of cob per 400 g. (14 ounces) of drained weight.
</P>
<P>(iii) Comminute representative 100 g. sample of the drained corn from which the silk, husk, cob, and other material which is not corn (i.e., peppers) have been removed. An equal amount of water is used to facilitate this operation. Weigh to nearest 0.01 g. a portion of the comminuted material equivalent to approximately 10 g. of the drained corn into a 600 cubic centimeter beaker. Add 300 cubic centimeters of 80 percent alcohol (by volume), stir, cover beaker, and bring to a boil. Simmer slowly for 30 minutes. Fit a Buchner funnel with a previously prepared filter paper of such sizes that its edges extend 12.7 mm. (one-half inch) or more up the vertical sides of the funnel. The previous preparation of the filter paper consists of drying it in a flat-bottomed dish for 2 hours at 100 °C, covering the dish with a tight fitting cover, cooling it in a desiccator, and promptly weighing to the nearest 0.001 g. After the filter paper is fitted to the funnel, apply suction and transfer the contents of the beaker to the funnel. Do not allow any of the material to run over the edge of the paper. Wash the material on the filter with 80 percent alcohol (by volume) until the washings are clear and colorless. Transfer the filter paper with the material retained thereon to the dish used in preparing the filter paper. Dry the material in a ventilated oven, without covering the dish, for 2 hours at 100 °C. Place the cover on the dish, cool it in a desiccator, and promptly weigh to the nearest 0.001 g. From this weight subtract the weight of the dish, cover, and paper as previously found. Calculate the remainder to percentage.
</P>
<P>(3) The method referred to in paragraph (b)(1) of this section for testing cream-style corn (paragraph (a)(2)(ii) of this section) is as follows:
</P>
<P>(i) Allow the container to stand at least 24 hours at a temperature of 68 °F to 85 °F. Determine the gross weight, open, transfer the contents into a pan, and mix thoroughly in such a manner as not to incorporate air bubbles. (If the net contents of a single container is less than 510 g. (18 ounces) determine the gross weight, open, and mix the contents of the least number of containers necessary to obtain 510 g. (18 ounces). Fill level full a hollow, truncated cone so placed on a polished horizontal plate as to prevent leakage. The cone has an inside bottom diameter of 7.62 cm. (3 inches), inside top diameter of 5.08 cm. (2 inches), and height of 12.30 cm. (4
<FR>27/32</FR> inches). As soon as the cone is filled, lift it vertically. Determine the average of the longest and shortest diameters of the approximately circular area on the plate covered by the sample 30 seconds after lifting the cone. Dry and weigh each empty container and subtract the weight so found from the gross weight to obtain the net weight.
</P>
<P>(ii) Transfer the material from the plate, cone, and pan onto a U.S. No. 8 sieve as prescribed in paragraph (b)(2)(i) of this section. The diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the contents of the container is less than 1.36 kg. (3 pounds), and 30.5 cm. (12 inches) if such quantity is 1.36 kg. (3 pounds) or more. Set the sieve in a pan. Add enough water to bring the level within 9.53 mm. (three-eighth inch) to 6.35 mm. (one-fourth inch) of the top of the sieve. Gently wash the material on the sieve by combined up-and-down and circular motion for 30 seconds. Repeat washing with a second portion of water. Remove sieve from pan, incline to facilitate drainage, and drain for 2 minutes.
</P>
<P>(iii) From the material remaining on the U.S. No. 8 sieve, count, but do not remove, the brown or black discolored kernels or pieces of kernel and calculate the number per 600 g. (21.4 ounces) of net weight. Remove pieces of silk more than 12.7 mm. (one-half inch) long, husk, cob, and other material which is not corn (i.e., peppers). Measure aggregate length of such pieces of silk and calculate the length per 28 g. (ounce) of net weight. Spread the husk flat and measure its aggregate area and calculate the area per 600 g. (21.4 ounces) of net weight. Place all pieces of cob under a measured amount of water in a cylinder which is so graduated that the volume may be measured to 0.1 cubic centimeter. Take the increase in volume as the aggregate volume of the cob and calculate the volume of cob per 600 g. (21.4 ounces) of net weight. Take a representative 100 g. sample of the material remaining on the U.S. No. 8 sieve (if such material weighs less than 100 g. take all of it) and determine the alcohol-insoluble solids as prescribed in paragraph (b)(2)(iii) of this section for whole kernel corn.
</P>
<P>(4) Determine compliance as specified in § 155.3(b).
</P>
<P>(5) If the quality of canned corn falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned corn falls below standard with respect to only one of the factors of quality specified by paragraphs (b)(1)(i) (<I>a</I>) to (<I>d</I>) of this section, or by paragraphs (b)(1)(ii) (<I>a</I>) to (<I>e</I>) of this section, there may be substituted for the second line of such general statement of substandard quality, “Good food—not high grade”, a new line as specified after the corresponding subdivision designation of paragraph (b)(1) of this section, which the canned corn fails to meet:
</P>
<EXTRACT>
<FP-1>(i)(<I>a</I>) or (ii)(<I>a</I>) “Excessive discolored kernels”.
</FP-1>
<FP-1>(i)(<I>b</I>) or (ii)(<I>b</I>) “Excessive cob”.
</FP-1>
<FP-1>(i)(<I>c</I>) or (ii)(<I>c</I>) “Excessive husk”.
</FP-1>
<FP-1>(i)(<I>d</I>) or (ii)(<I>d</I>) “Excessive silk”.
</FP-1>
<FP-1>(ii)(<I>e</I>) “Excessively liquid”.</FP-1></EXTRACT>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned corn is:
</P>
<P>(i) Except in the case of vacuum pack corn the fill of the corn ingredient and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.
</P>
<P>(ii) In whole kernel corn, the drained weight of the corn ingredient, determined by the procedure set forth in § 155.3, shall not be less than 61 percent of the water capacity of the container.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If canned corn falls below the standard of fill of container prescribed in paragraphs (c)(1) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14449, Mar. 15, 1977, as amended at 45 FR 43398, June 27, 1980; 47 FR 11831, 11832, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]






</CITA>
</DIV8>


<DIV8 N="§ 155.170" NODE="21:2.0.1.1.33.2.1.3" TYPE="SECTION">
<HEAD>§ 155.170   Canned peas.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Canned peas is the food prepared from fresh or frozen succulent seeds of the pea plant of the species <I>Pisum sativum</I> L. but excluding the subspecies <I>macrocarpum.</I> Only sweet wrinkled varieties, smooth-skin varieties, or hybrids thereof may be used. The product is packed with water or other suitable aqueous liquid medium to which may be added one or more of the other optional ingredients set forth in paragraph (a)(2) of this section. Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Optional ingredients.</I> In addition to the optional packing media provided for in paragraph (a)(1) of this section, the following safe and suitable optional ingredients may be used:
</P>
<P>(i) Salt.
</P>
<P>(ii) Monosodium glutamate.
</P>
<P>(iii) Disodium inosinate.
</P>
<P>(iv) Disodium guanylate.
</P>
<P>(v) Hydrolyzed vegetable protein.
</P>
<P>(vi) Autolyzed yeast extract.
</P>
<P>(vii) One or any combination of two or more of the dry or liquid forms of sugar, invert sugar sirup, dextrose, glucose sirup, and fructose.
</P>
<P>(viii) Spice.
</P>
<P>(ix) Flavoring (except artificial).
</P>
<P>(x) Color additives.
</P>
<P>(xi) Calcium salts, the total amount of which added to firm the peas shall not result in more than 350 milligrams/kilogram (0.01 ounce/2.2 pounds) of calcium in the finished food.
</P>
<P>(xii) Magnesium hydroxide, magnesium oxide, magnesium carbonate, or any mixture or combination of these in such quantity that the pH of the finished canned peas is not more than 8, as determined by the glass electrode method for the hydrogen ion concentration.
</P>
<P>(xiii) Seasonings and garnishes:
</P>
<P>(<I>a</I>) Pieces of green or red peppers or mixtures of both, either of which may be dried, or other vegetables not exceeding in total 15 percent of the drained weight of the finished food.
</P>
<P>(<I>b</I>) Lemon juice or concentrated lemon juice.
</P>
<P>(<I>c</I>) Mint leaves.
</P>
<P>(<I>d</I>) Butter or margarine in a quantity not less than 3 percent by weight of the finished food, or other vegetable or animal fats or oils in a quantity not less than 2.4 percent by weight of the finished foods. When butter, margarine, or other vegetable or animal fats or oils are added, emulsifiers or stabilizers or both may be added, but no color, spice, or flavoring simulating the color or flavor imparted by butter or margarine may be used.
</P>
<P>(3) <I>Labeling.</I> (i) The name of the food is “peas” and may include the designation “green.” The term “early,” “June,” or “early June” shall precede or follow the name in the case of smooth-skin peas or substantially smooth-skin peas, such as Alaska-type peas or hybrids having similar characteristics. Where the peas are of sweet green wrinkled varieties or hybrids having similar characteristics, the name may include the designation “sweet,” “wrinkled,” or any combination thereof. The term “petit pois” may be used in conjunction with the name of the food when an average of 80 percent or more of the peas will pass through a circular opening of a diameter of 7.1 millimeters (0.28 inch). If any color additive has been added, the name of the food shall include the term “artificially colored.”
</P>
<P>(ii) The following shall be included as part of the name or in close proximity to the name of the food:
</P>
<P>(<I>a</I>) A declaration of any flavoring that characterizes the food, as specified in § 101.22 of this chapter.
</P>
<P>(<I>b</I>) A declaration of any spice, seasoning, or garnishing that characterizes the product, e.g., “seasoned with green peppers”, “seasoned with butter”, “seasoned with ______ oil”, the blank to be filled in with the common or usual name of the oil, “with added spice”, or, in lieu of the word spice, the common or usual name of the spice.
</P>
<P>(<I>c</I>) The words “vacuum pack” or “vacuum packed” when the weight of the liquid in the container, as determined by the method prescribed in § 155.3(a) is not more than 20 percent of the net weight, and the container is closed under conditions creating a high vacuum in the container.
</P>
<P>(4) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned peas is as follows:
</P>
<P>(i) <I>Blond and yellow peas.</I> Not more than 2 percent of the drained weight is blond and/or yellow peas, i.e., white or yellow but edible peas. 
</P>
<P>(ii) <I>Blemished peas.</I> Not more than 5 percent of the drained weight is blemished peas, i.e., slightly stained or spotted peas.
</P>
<P>(iii) <I>Seriously blemished peas.</I> Not more than 1 percent of the drained weight is seriously blemished peas, i.e., peas that are hard, shrivelled, spotted, discolored, or otherwise blemished to an extent that the appearance or eating quality is seriously affected.
</P>
<P>(iv) <I>Pea fragments.</I> Not more than 10 percent of the drained weight is pea fragments, i.e., portions of peas, separated or individual cotyledons, crushed, partial or broken cotyledons, and loose skins, but excluding entire intact peas with skins detached.
</P>
<P>(v) <I>Extraneous vegetable material.</I> Not more than 0.5 percent of the drained weight is extraneous vegetable material, i.e., vine or leaf or pod material from the pea plant or other such material.
</P>
<P>(vi) <I>Alcohol-insoluble solids.</I> The alcohol-insoluble solids of smooth-skin or substantially smooth-skin peas, such as Alaska-type peas or hybrids having similar characteristics, may not be more than 23.5 percent and, of sweet green wrinkled varieties or hybrids having similar characteristics, not more than 21 percent based on the procedure set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 30.012, which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(vii) <I>Limitation.</I> The sum of the pea material described in paragraphs (b)(1) (i), (ii), (iii), (iv), and (v) of this section shall not exceed 12 percent.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If the quality of canned peas falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified; but in lieu of such general statement of substandard quality when the quality of canned peas falls below the standard in only one respect, the label may bear the alternative statement, “Below standard in quality   ”, the blank to be filled in with the words specified after the corresponding paragraph under paragraph (b)(1) of this section which such canned peas fail to meet, as follows: (i) “Excessive blond and/or yellow peas”; (ii) “Excessive blemished peas”; (iii) “Excessive seriously blemished peas”; (iv) “Excessive pea fragments”; (v) “Excessive vegetable material”; (vi) “Excessive mealy”. Such alternative statement shall immediately and conspicuously precede or follow without intervening written, printed, or graphic matter, the name “peas” and any words and statements required or authorized to appear with such name by paragraph (a)(3) of this section.
</P>
<P>(c) <I>Fill of container.</I> (1) Except in the case of vacuum pack peas, the fill of pea ingredient and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.
</P>
<P>(2) When the peas and liquid are removed from the container and returned thereto, the leveled peas (irrespective of the quantity of the liquid), 15 seconds after they are so returned, completely fill the container. A container with lid attached by double seam shall be considered to be completely filled when it is filled to 5 millimeters (0.2 inch) vertical distance below the top of the double seam; and a glass container shall be considered to be completely filled when it is filled to 13 millimeters (0.5 inch) vertical distance below the top of the container.
</P>
<P>(3) Determine compliance for fill of container as specified in § 155.3(b).
</P>
<P>(4) If canned peas fall below the standard of fill of container prescribed in paragraph (c)(1) and/or (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[45 FR 43398, June 27, 1980, as amended at 47 FR 11832, Mar. 19, 1982; 48 FR 15241, Apr. 8, 1983; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]
</CITA>
<EFFDNOT>
<HED>Effective Date Note:</HED><PSPACE>In § 155.170, those portions of paragraph (a)(2) pertaining to the deletion of magnesium, hydroxide, magnesium oxide, and magnesium carbonate were stayed until further notice at 46 FR 35086, July 1, 1981, effective June 30, 1981.</PSPACE></EFFDNOT>
</DIV8>


<DIV8 N="§ 155.190" NODE="21:2.0.1.1.33.2.1.4" TYPE="SECTION">
<HEAD>§ 155.190   Canned tomatoes.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Description.</I> (i) Canned tomatoes is the food prepared from mature tomatoes conforming to the characteristics of the fruit <I>Lycopersicum esculentum</I> P. Mill, of red or reddish varieties. The tomatoes may or may not be peeled, but shall have had the stems and calicies removed and shall have been cored, except where the internal core is insignificant to texture and appearance.
</P>
<P>(ii) Canned tomatoes may contain one or more of the safe and suitable optional ingredients specified in paragraph (a)(2) of this section, be packed without any added liquid or in one of the optional packing media specified in paragraph (a)(3) of this section and be prepared in one of the styles specified in paragraph (a)(4) of this section. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Optional ingredients.</I> One or more of the following safe and suitable ingredients may be used:
</P>
<P>(i) Calcium salts in a quantity reasonably necessary to firm the tomatoes, but the amount of calcium in the finished canned tomatoes is not more than 0.045 percent of the weight, except that when the tomatoes are prepared in one of the styles specified in paragraphs (a)(4) (ii) to (iv) of this section the amount of calcium is not more than 0.08 percent of the weight of the food.
</P>
<P>(ii) Organic acids for the purpose of acidification.
</P>
<P>(iii) Dry nutritive carbohydrate sweeteners whenever any organic acid provided for in paragraph (a)(2)(ii) of this section is used, in a quantity reasonably necessary to compensate for the tartness resulting from such added acid.
</P>
<P>(iv) Salt.
</P>
<P>(v) Spices, spice oils.
</P>
<P>(vi) Flavoring and seasoning.
</P>
<P>(vii) Vegetable ingredients such as onion, peppers, and celery, that may be fresh or preserved by physical means, in a quantity not more than 10 percent by weight of the finished food.
</P>
<P>(3) <I>Packing media.</I> (i) The liquid draining from the tomatoes during or after peeling or coring. 
</P>
<P>(ii) The liquid strained from the residue from preparing tomatoes for canning consisting of peels and cores with or without tomatoes or pieces thereof.
</P>
<P>(iii) The liquid strained from mature tomatoes (tomato juice).
</P>
<P>(iv) Tomato paste, or tomato puree, or tomato pulp complying with the compositional requirements of § 155.191.
</P>
<P>(4) <I>Styles.</I> (i) Whole.
</P>
<P>(ii) Diced.
</P>
<P>(iii) Sliced.
</P>
<P>(iv) Wedges.
</P>
<P>(5) <I>Name of the food.</I> (i) The name of the food is “tomatoes”, except that when the tomatoes are not peeled the name is “unpeeled tomatoes”.
</P>
<P>(ii) The following shall be included as part of the name or in close proximity to the name of the food:
</P>
<P>(<I>a</I>) A declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter.
</P>
<P>(<I>b</I>) A declaration of any added spice, seasoning, or vegetable ingredient that characterizes the product, (e.g., “with added ______” or, “with ______” the blank to be filled in with the word(s) “spice(s)”, “seasoning(s)”, or the name(s) of the vegetable(s) used or in lieu of the word(s) “spice(s)” or “seasoning (s)” the common or usual name(s) of the spice(s) or seasoning(s) used) except that no declaration of the presence of onion, peppers, and celery is required for stewed tomatoes.
</P>
<P>(<I>c</I>) The word “stewed” if the tomatoes contain characterizing amounts of at least the three optional vegetables listed in paragraph (a)(2)(vii) of this section.
</P>
<P>(<I>d</I>) The styles: “Diced”, “sliced”, or “wedges” as appropriate.
</P>
<P>(<I>e</I>) The name of the packing medium: “tomato paste”, “tomato puree”, or “tomato pulp” as provided in paragraph (a)(3)(iv) of this section, or “strained residual tomato material from preparation for canning” as provided for in paragraph (a)(3)(ii) of this section, as appropriate. The name of the packing medium shall be preceded by the word “with”.
</P>
<P>(iii) The following may be included as part of the name or in close proximity to the name:
</P>
<P>(<I>a</I>) The word “whole” if the tomato ingredient is whole or almost whole, and the weight of such ingredient is not less than 80 percent of the drained weight of the finished food as determined in accordance with the method prescribed in paragraph (b)(2) of this section.
</P>
<P>(<I>b</I>) The words “solid pack” when none of the optional packing media specified in paragraph (a)(3) of this section are used.
</P>
<P>(<I>c</I>) The words “in tomato juice” if the packing medium specified in paragraph (a)(3)(iii) of this section is used.
</P>
<P>(6) <I>Label declaration.</I> The name of each ingredient used shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for canned tomatoes is as follows:
</P>
<P>(i) The drained weight, as determined by the method prescribed in paragraph (b)(2)(i) of this section, is not less than 50 percent of the weight of water required to fill the container, as determined by the general method for water capacity of containers prescribed in § 130.12(a) of this chapter;
</P>
<P>(ii) The strength and redness of color as determined by the method prescribed in paragraph (b)(2) of this section, are not less than that of the blended color of any combination of the color discs described in such method in which one-third the area of disc 1, and not more than one-third the area of disc 2, is exposed;
</P>
<P>(iii) Peel per kilogram (2.2 pounds) of the finished food covers an area of not more than 15 cm
<SU>2</SU> (2.3 square inches) which is equivalent to 6.8 cm
<SU>2</SU> (1.06 square inches) per pound based on an average of all containers examined provided, however, that the area of peel is not a factor of quality for canned unpeeled tomatoes labeled in accordance with paragraph (a)(5)(i) of this section; and
</P>
<P>(iv) Blemishes per kilogram (2.2 pounds) of the finished food cover an area of not more than 3.5 cm
<SU>2</SU> (0.54 square inch) which is equivalent to 1.6 cm
<SU>2</SU> (0.25 square inch) per pound based on an average of all containers examined.
</P>
<P>(2) Canned tomatoes shall be tested by the following method to determine whether or not they meet the requirements of paragraphs (b)(1) (i) and (ii) of this section: 
</P>
<P>(i) Remove lid from container, but in the case of a container with lid attached by double seam, do not remove or alter the height of the double seam. Tilt the opened container so as to distribute the contents over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve used is 20.3 centimeters (8 inches) if the quantity of the contents of the container is less than 1.4 kilograms (3 pounds) or 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The meshes of such sieve are made by so weaving wire of 1.4 mm (0.054 inch) diameter as to form square openings 11.3 mm by 11.3 mm (0.446 inch by 0.446 inch). Without shifting the tomatoes, so incline the sieve as to facilitate drainage of the liquid. Two minutes from the time drainage begins, weigh the sieve and drained tomatoes. The weight so found, less the weight of the sieve, shall be considered to be the drained weight.
</P>
<P>(ii) Remove from the sieve the drained tomatoes, cut out and segregate successively those portions of least redness until 50 percent of the drained weight has been so segregated. Comminute the segregated portions to a uniform mixture without removing or breaking the seeds. Fill the mixture into a black container to a depth of at least 25.4 mm (1 inch). Free the mixture from air bubbles, and skim off or press below the surface all visible seeds. Compare the color of the mixture, in full diffused daylight or its equivalent, with the blended color of combinations of the following concentric Munsell color discs of equal diameter, or the color equivalent of such discs:
</P>
<P>(<I>a</I>) Red—Munsell 5 R 2.6/13 (glossy finish).
</P>
<P>(<I>b</I>) Yellow—Munsell 2.5 YR 5/12 (glossy finish).
</P>
<P>(<I>c</I>) Black—Munsell N 1/ (glossy finish).
</P>
<P>(<I>d</I>) Grey—Munsell N 4 (mat finish).
</P>
<P>(3) Determine compliance as specified in § 155.3(b).
</P>
<P>(4) If the quality of canned tomatoes falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter in the manner and form therein specified; if, however, the quality of canned tomatoes falls below standard with respect to only one of the factors of quality specified by paragraphs (b)(1) (i) to (iii) of this section, there may be substituted for the second line of such general statement of substandard quality (“Good Food—Not High Grade”) a new line, appropriate for the corresponding subparagraph designation of paragraph (b)(1) of this section which the canned tomatoes fail to meet, to read as follows:
</P>
<P>(i) “Poor color” or
</P>
<P>(ii) “Excessive peel” or
</P>
<P>(iii) “Excessive blemishes”.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned tomatoes is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of containers prescribed in § 130.12(b) of this chapter.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If canned tomatoes fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[42 FR 14449, Mar. 15, 1977, as amended at 43 FR 12858, Mar. 28, 1978; 43 FR 30274, July 14, 1978; 45 FR 43400, June 27, 1980; 58 FR 17103, Apr. 1, 1993; 59 FR 15051, Mar. 31, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 155.191" NODE="21:2.0.1.1.33.2.1.5" TYPE="SECTION">
<HEAD>§ 155.191   Tomato concentrates.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Tomato concentrates are the class of foods each of which is prepared by concentrating one or any combination of two or more of the following optional tomato ingredients:
</P>
<P>(i) The liquid obtained from mature tomatoes of the red or reddish varieties (<I>Lycopersicum esculentum</I> P. Mill).
</P>
<P>(ii) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof.
</P>
<P>(iii) The liquid obtained from the residue from partial extraction of juice from such tomatoes.
</P>
<FP>Such liquid is obtained by so straining the tomatoes, with or without heating, as to exclude skins (peel), seeds, and other coarse or hard substances in accordance with good manufacturing practice. Prior to straining, food-grade hydrochloric acid may be added to the tomato material in an amount to obtain a pH no lower than 2.0. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2. Water may be added to adjust the final composition. The food contains not less than 8.0 percent tomato soluble solids as defined in § 155.3(e). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.
</FP>
<P>(2) <I>Optional ingredients.</I> One or any combination of two or more of the following safe and suitable ingredients may be used in the foods:
</P>
<P>(i) Salt (sodium chloride formed during acid neutralization shall be considered added salt).
</P>
<P>(ii) Lemon juice, concentrated lemon juice, or organic acids.
</P>
<P>(iii) Sodium bicarbonate.
</P>
<P>(iv) Water, as provided for in paragraph (a)(1) of this section.
</P>
<P>(v) Spices.
</P>
<P>(vi) Flavoring.
</P>
<P>(3) <I>Labeling.</I> (i) The name of the food is:
</P>
<P>(<I>a</I>) “Tomato puree” or “tomato pulp” if the food contains not less than 8.0 percent but less than 24.0 percent tomato soluble solids.
</P>
<P>(<I>b</I>) “Tomato paste” if the food contains not less than 24.0 percent tomato soluble solids.
</P>
<P>(<I>c</I>) The name “tomato concentrate” may be used in lieu of the name “tomato puree,” “tomato pulp,” or “tomato paste” whenever the concentrate complies with the requirements of such foods; except that the label shall bear the statement “for remanufacturing purposes only” when the concentrate is packaged in No. 10 containers (3.1 kilograms or 109 avoirdupois ounces total water capacity) or containers that are smaller in size.
</P>
<P>(<I>d</I>) “Concentrated tomato juice” if the food is prepared from the optional tomato ingredient described in paragraph (a)(1)(i) of this section and is of such concentration that upon diluting the food according to label directions as set forth in paragraph (a)(3)(iii) of this section, the diluted article will contain not less than 5.0 percent by weight tomato soluble solids.
</P>
<P>(ii) The following shall be included as part of the name or in close proximity to the name of the food:
</P>
<P>(<I>a</I>) The statement “Made from” or “Made in part from,” as the case may be, “residual tomato material from canning” if the optional tomato ingredient specified in paragraph (a)(1)(ii) of this section is present.
</P>
<P>(<I>b</I>) The statement “Made from” or “Made in part from,” as the case may be, “residual tomato material from partial extraction of juice” if the optional tomato ingredient specified in paragraph (a)(1)(iii) of this section is present.
</P>
<P>(<I>c</I>) A declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice that characterizes the product, e.g., “Seasoned with ______,” the blank to be filled in with the words “added spice” or, in lieu of the word “spice,” the common name of the spice.
</P>
<P>(iii) The label of concentrated tomato juice shall bear adequate directions for dilution to result in a diluted article containing not less than 5.0 percent by weight tomato soluble solids; except that alternative methods may be used to convey adequate dilution directions for containers that are larger than No. 10 containers (3.1 kilograms or 109 avoirdupois ounces total water capacity).
</P>
<P>(iv) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter; except that water need not be declared in the ingredient statement when added to adjust the tomato soluble solids content of tomato concentrates within the range of soluble solids levels permitted for these foods.
</P>
<P>(v) Determine percent tomato soluble solids as specified in § 155.3(e). Determine compliance as specified in § 155.3(b). A lot shall be deemed to be in compliance for tomato soluble solids as follows:
</P>
<P>(<I>a</I>) The sample average meets or exceeds the required minimum.
</P>
<P>(<I>b</I>) The number of sample units that are more than 1 percent tomato soluble solids below the minimum required does not exceed the acceptance number in the sampling plans set forth in § 155.3(c)(2).
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for tomato concentrate (except for concentrated tomato juice, which when diluted to 5.0 percent tomato soluble solids shall conform to the standard of quality for tomato juice set forth in § 156.145 of this chapter) is as follows:
</P>
<P>(i) The strength and redness of color of the food, when diluted with water (if necessary) to 8.1±0.1 percent tomato soluble solids is not less than the composite color produced by spinning the Munsell color discs in the following combination:
</P>
<EXTRACT>
<FP-1>53 percent of the area of Disc 1;
</FP-1>
<FP-1>28 percent of the area of Disc 2; and
</FP-1>
<FP-1>19 percent of the area of either Disc 3 or Disc 4; or
</FP-1>
<FP-1>9
<FR>1/2</FR> percent of the area of Disc 3 and 9
<FR>1/2</FR> percent of the area of Disc 4, whichever most nearly matches the appearance of the sample.</FP-1></EXTRACT>
<P>(ii) Not more than one whole seed per 600 grams (21 ounces).
</P>
<P>(iii) Not more than 36 of the following defects, either singly or in combination, per 100 grams (3.5 ounces) of the product when diluted with water to 8.1±0.1 percent tomato soluble solids:
</P>
<P>(<I>a</I>) Pieces of peel 5 millimeters (0.20 inch) or greater in length (without unrolling).
</P>
<P>(<I>b</I>) Pieces of seed (seed particles) 1 millimeter (0.039 inch) or greater in length.
</P>
<P>(<I>c</I>) Blemishes, such as dark brown or black particles (specks)—not more than four exceed 1.6 millimeters (0.0625 inch) in length of which not more than one exceeds 3.2 millimeters (0.125 inch) and none exceed 6.4 millimeters (0.25 inch).
</P>
<P>(2) <I>Methodology.</I> Dilute with water, if necessary, to 8.1±0.1 percent tomato soluble solids. (i) Determine strength and redness of color as prescribed in § 155.3(d).
</P>
<P>(ii) Whole seeds—Weigh out 600 grams (21 ounces) of the well-mixed, diluted concentrate; place a U.S. No. 12 screen (1.68 millimeters (0.066 inch) openings) over the sink drain; transfer the product sample onto the screen; rinse container thoroughly with water and pour through screen; flush sample through screen by using an adequate spray of water; check screen for whole seeds; apply the appropriate allowance.
</P>
<P>(iii) Peel, pieces of seed, and blemishes—Spread the prepared concentrate evenly on a large white tray and remove the individual defects, identify, classify, and measure.
</P>
<P>(3) <I>Sampling and acceptance.</I> Determine compliance as specified in § 155.3(b).
</P>
<P>(4) If the quality of the tomato concentrate falls below the standard prescribed in paragraph (b) (1) and (3) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified, but in lieu of such general statement of substandard quality when the quality of the tomato concentrate falls below the standard in one or more respects, the label may bear the alternative statement, “Below Standard in Quality ______,” the blank to be filled in with the words specified after the corresponding paragraph(s) under paragraph (b)(1) of this section which such tomato concentrate fails to meet, as follows:
</P>
<P>(i) “Poor color.”
</P>
<P>(ii) “Excessive seeds.”
</P>
<P>(iii)(<I>a</I>) “Excessive pieces of peel.”
</P>
<P>(<I>b</I>) “Excessive pieces of seed.”
</P>
<P>(<I>c</I>) “Excessive blemishes.”
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for tomato concentrate, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity, except when the food is frozen.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If the tomato concentrate falls below the standard of fill prescribed in paragraph (c) (1) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[48 FR 3954, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58 FR 2883, Jan. 6, 1993; 58 FR 17104, Apr. 1, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 155.194" NODE="21:2.0.1.1.33.2.1.6" TYPE="SECTION">
<HEAD>§ 155.194   Catsup.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Catsup, ketchup, or catchup is the food prepared from one or any combination of two or more of the following optional tomato ingredients:
</P>
<P>(i) Tomato concentrate as defined in § 155.191(a)(1), except that lemon juice, concentrated lemon juice, or safe and suitable organic acids may be used in quantities no greater than necessary to adjust the pH, and in compliance with § 155.191(b).
</P>
<P>(ii) The liquid derived from mature tomatoes of the red or reddish varieties <I>Lycopersicum esculentum</I> P. Mill.
</P>
<P>(iii) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof.
</P>
<P>(iv) The liquid obtained from the residue from partial extraction of juice from such tomatoes.
</P>
<FP>Such liquid is strained so as to exclude skins, seeds, and other coarse or hard substances in accordance with current good manufacturing practice. Prior to straining, food-grade hydrochloric acid may be added to the tomato material in an amount to obtain a pH no lower than 2.0. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2. The final composition of the food may be adjusted by concentration and/or by the addition of water. The food may contain salt (sodium chloride formed during acid neutralization shall be considered added salt) and is seasoned with ingredients as specified in paragraph (a)(2) of this section. The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.
</FP>
<P>(2) <I>Ingredients.</I> One or any combination of two or more of the following safe and suitable ingredients in each of the following categories is added to the tomato ingredients specified in paragraph (a)(1) of this section:
</P>
<P>(i) Vinegars.
</P>
<P>(ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined in part 168 of this chapter shall be as defined therein.
</P>
<P>(iii) Spices, flavoring, onions, or garlic.
</P>
<P>(3) <I>Labeling.</I> (i) The name of the food is “Catsup,” “Ketchup,” or “Catchup.”
</P>
<P>(ii) The following shall be included as part of the name or in close proximity to the name of the food:
</P>
<P>(<I>a</I>) The statement “Made from” or “Made in part from,” as the case may be, “residual tomato material from canning” if the optional tomato ingredient specified in paragraph (a)(1)(iii) of this section or tomato concentrate containing the ingredient specified in § 155.191(a)(1)(ii) is present.
</P>
<P>(<I>b</I>) The statement “Made from” or “Made in part from,” as the case may be, “residual tomato material from partial extraction of juice” if the optional tomato ingredient specified in paragraph (a)(1)(iv) of this section or tomato concentrate containing the ingredient specified in § 155.191(a)(1)(iii) is present.
</P>
<P>(iii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter; except that the name “tomato concentrate” may be used in lieu of the names “tomato puree,” “tomato pulp,” or “tomato paste” and when tomato concentrates are used, the labeling requirements of § 155.191(a)(3)(ii)(<I>a</I>) and (a)(3)(ii)(<I>b</I>) do not apply.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for catsup is as follows: The consistency of the finished food is such that its flow is not more than 14 centimeters in 30 seconds at 20 °C when tested in a Bostwick Consistometer in the following manner: Check temperature of mixture and adjust to 20±1 °C. The trough must also be at a temperature close to 20 °C. Adjust end-to-end level of Bostwick Consistometer by means of the spirit level placed in trough of instrument. Side-to-side level may be adjusted by means of the built-in spirit level. Transfer sample to the dry sample chamber of the Bostwick Consistometer. Fill the chamber slightly more than level full, avoiding air bubbles as far as possible. Pass a straight edge across top of chamber starting from the gate end to remove excess product. Release gate of instrument by gradual pressure on lever, holding the instrument down at the same time to prevent its movement as the gate is released. Immediately start the stop watch or interval timer, and after 30 seconds read the maximum distance of flow to the nearest 0.1 centimeter. Clean and dry the instrument and repeat the reading on another portion of sample. Do not wash instrument with hot water if it is to be used immediately for the next determination, as this may result in an increase in temperature of the sample. For highest accuracy, the instrument should be maintained at a temperature of 20±1 °C. If readings vary more than 0.2 centimeter, repeat a third time or until satisfactory agreement is obtained. Report the average of two or more readings, excluding any that appear to be abnormal.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If the quality of catsup falls below the standard prescribed in paragraphs (b) (1) and (2) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified, but in lieu of such general statement of substandard quality when the quality of the catsup falls below the standard, the label may bear the alternative statement, “Below Standard in Quality—Low Consistency.”
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for catsup, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity except:
</P>
<P>(i) When the food is frozen, or
</P>
<P>(ii) When the food is packaged in individual serving-size packages containing 56.7 grams (2 ounces) or less.
</P>
<P>(2) Determine compliance as specified in § 155.3(b).
</P>
<P>(3) If the catsup falls below the standard of fill prescribed in paragraphs (c) (1) and (2) of this section, the label shall bear the general statement of substandard fill as specified in § 130.14(b) of this chapter, in the manner and form therein specified.
</P>
<CITA TYPE="N">[48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 155.200" NODE="21:2.0.1.1.33.2.1.7" TYPE="SECTION">
<HEAD>§ 155.200   Certain other canned vegetables.</HEAD>
<P>(a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. If two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient. To the vegetable ingredient additional ingredients as required or permitted by paragraph (c) of this section are added, and the food is sealed in a container and so processed by heat as to prevent spoilage.
</P>
<P>(b) The table referred to in paragraph (a) of this section is as follows:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" scope="col">I—Name or synonym of canned vegetable
</TH><TH class="gpotbl_colhed" scope="col">II—Source
</TH><TH class="gpotbl_colhed" scope="col">III—Optional forms of vegetable ingredient
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Artichokes</TD><TD align="left" class="gpotbl_cell">Flower buds of the artichoke plant</TD><TD align="left" class="gpotbl_cell">Whole; half or halves or halved; whole hearts; halved hearts; quartered hearts.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Asparagus</TD><TD align="left" class="gpotbl_cell">Edible portions of sprouts of the asparagus plant, as follows:
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">3 and 
<fr>3/4</fr> in or more of upper end</TD><TD align="left" class="gpotbl_cell">Stalks or spears.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">3 and 
<fr>3/4</fr> in or more of peeled upper end</TD><TD align="left" class="gpotbl_cell">Peeled stalks or peeled spears.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Not less than 2 and 
<fr>3/4</fr> in but less than 3 and 
<fr>3/4</fr> in of upper end</TD><TD align="left" class="gpotbl_cell">Tips.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Less than 2 and 
<fr>3/4</fr> in of upper end</TD><TD align="left" class="gpotbl_cell">Points.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Sprouts cut in pieces</TD><TD align="left" class="gpotbl_cell">Cut stalks or cut spears.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row"> </TD><TD align="left" class="gpotbl_cell">Sprouts from which the tip has been removed, cut in pieces</TD><TD align="left" class="gpotbl_cell">Bottom cuts or cuts—tips removed.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Bean sprouts</TD><TD align="left" class="gpotbl_cell">Sprouts of the Mung bean
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Shelled beans</TD><TD align="left" class="gpotbl_cell">Seed shelled from green or wax bean pods, with or without snaps (pieces of immature unshelled pods)
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Lima beans or butter beans</TD><TD align="left" class="gpotbl_cell">Seed shelled from the pods of the lima bean plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Beets</TD><TD align="left" class="gpotbl_cell">Root of the beet plant</TD><TD align="left" class="gpotbl_cell">Whole; slices or sliced; quarters or quartered; dice or diced; cut; shoestring or French style or julienne.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Beet greens</TD><TD align="left" class="gpotbl_cell">Leaves, or leaves and immature root, of the beet plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Broccoli</TD><TD align="left" class="gpotbl_cell">Heads of the broccoli plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Brussels sprouts</TD><TD align="left" class="gpotbl_cell">Sprouts of the brussels sprouts plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cabbage</TD><TD align="left" class="gpotbl_cell">Cut pieces of the heads of the cabbage plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Carrots</TD><TD align="left" class="gpotbl_cell">Root of the carrot plant</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Cauliflower</TD><TD align="left" class="gpotbl_cell">Cut pieces of the head of the cauliflower plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Celery</TD><TD align="left" class="gpotbl_cell">Stalks of the celery plant</TD><TD align="left" class="gpotbl_cell">Cut; hearts.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Collards</TD><TD align="left" class="gpotbl_cell">Leaves of the collard plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Dandelion greens</TD><TD align="left" class="gpotbl_cell">Leaves of the dandelion plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Kale</TD><TD align="left" class="gpotbl_cell">Leaves of the kale plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Mustard greens</TD><TD align="left" class="gpotbl_cell">Leaves of the mustard plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Okra</TD><TD align="left" class="gpotbl_cell">Pods of the okra plant</TD><TD align="left" class="gpotbl_cell">Whole; cut.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Onions</TD><TD align="left" class="gpotbl_cell">Bulb of the onion plant</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Parsnips</TD><TD align="left" class="gpotbl_cell">Root of the parsnip plant</TD><TD align="left" class="gpotbl_cell">Whole; quarters or quartered; slices or sliced; cut; shoestring or French style or julienne.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Black-eye peas or black-eyed peas</TD><TD align="left" class="gpotbl_cell">Seed shelled from pods of the black-eye pea plant, with or without snaps (pieces of immature unshelled pods)
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Field peas</TD><TD align="left" class="gpotbl_cell">Seed shelled from pods of the field pea plant (other than the black-eye pea plant), with or without snaps (pieces of immature unshelled pods)
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Green sweet peppers</TD><TD align="left" class="gpotbl_cell">Green pods of the sweet pepper plant</TD><TD align="left" class="gpotbl_cell">Whole; halves or halved; pieces; dice or diced; strips; chopped.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Red sweet peppers</TD><TD align="left" class="gpotbl_cell">Red-ripe pods of the sweet pepper plant</TD><TD align="left" class="gpotbl_cell">  Do.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Pimientos or pimentos</TD><TD align="left" class="gpotbl_cell">Red-ripe pods of the pimiento, pimento, pepper plant</TD><TD align="left" class="gpotbl_cell">Whole; halves or halved; pieces; dice or diced; slices or sliced; chopped.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Potatoes</TD><TD align="left" class="gpotbl_cell">Tuber of the potato plant</TD><TD align="left" class="gpotbl_cell">Whole; slices or sliced; dice or diced; pieces; shoestring or French style or julienne; French fry cut.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Rutabagas</TD><TD align="left" class="gpotbl_cell">Root of the rutabaga plant</TD><TD align="left" class="gpotbl_cell">Whole; quarters or quartered; slices or sliced; dice or diced; cut.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Salsify</TD><TD align="left" class="gpotbl_cell">Root of the salsify plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Spinach</TD><TD align="left" class="gpotbl_cell">Leaves of the spinach plant</TD><TD align="left" class="gpotbl_cell">Whole leaf; cut leaf or sliced; chopped.
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Sweet potatoes</TD><TD align="left" class="gpotbl_cell">Tuber of the sweet potato plant</TD><TD align="left" class="gpotbl_cell">Whole; mashed; pieces or cuts or cut (longitudinally cut halves may be named on labels as halves or halved in lieu of pieces or cuts or cut).
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Swiss chard</TD><TD align="left" class="gpotbl_cell">Leaves of the Swiss chard plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Truffles</TD><TD align="left" class="gpotbl_cell">Fruit of the truffle
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Turnip greens</TD><TD align="left" class="gpotbl_cell">Leaves of the turnip plant
</TD><TD align="left" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Turnips</TD><TD align="left" class="gpotbl_cell">Root of the turnip plant</TD><TD align="left" class="gpotbl_cell">Whole; quarters or quartered; slices or sliced; dice or diced; cut.</TD></TR></TABLE></DIV></DIV>
<P>(c) Water is added to the vegetable ingredient, except that pimientos may be canned with or without added water, and sweet potatoes in mashed form are canned without added water. Asparagus may be canned with added water, asparagus juice, or a mixture of both. For the purposes of this section, asparagus juice is the clear, unfermented liquid expressed from the washed and heated sprouts or parts of sprouts of the asparagus plant, and mixtures of asparagus juice and water are considered to be water when such mixtures are used as a packing medium for canned asparagus. In the case of artichokes, a vinegar or any safe and suitable organic acid, which either is not a food additive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act, or if it is a food additive as so defined, is used in conformity with regulations established pursuant to section 409 of the act, is added in such quantity as to reduce the pH of the finished canned vegetable to 4.5 or below. The following optional ingredients, in the case of the vegetables specified, may be added:
</P>
<P>(1) An edible vegetable oil, in the cases of artichokes and pimientos.
</P>
<P>(2) Snaps, in the cases of shelled beans, black-eyed peas, and field peas.
</P>
<P>(3) In the case of all vegetables (except canned mashed sweet potatoes as regards the seasonings listed in paragraph (c)(3)(iii) of this section) one or more of the following optional seasoning ingredients may be added in a quantity sufficient to season the food.
</P>
<P>(i) Refined sugar (sucrose).
</P>
<P>(ii) Refined corn sugar (dextrose).
</P>
<P>(iii) Corn sirup, glucose sirup.
</P>
<P>(iv) Dried corn sirup, dried glucose sirup.
</P>
<P>(v) Spice.
</P>
<P>(vi) A vinegar.
</P>
<P>(vii) Green peppers or red peppers which may be dried.
</P>
<P>(viii) Mint leaves.
</P>
<P>(ix) Onions, which may be dried.
</P>
<P>(x) Garlic, which may be dried.
</P>
<P>(xi) Horseradish.
</P>
<P>(xii) Lemon juice or concentrated lemon juice.
</P>
<P>(xiii) Butter or margarine in a quantity not less than 3 percent by weight of the finished food. When butter or margarine is added, safe and suitable emulsifiers or stabilizers, or both, may be added. When butter or margarine is added, no spice or flavoring simulating the color or flavor imparted by butter or margarine is used.
</P>
<P>(4) In the case of all vegetables, the following optional ingredients may be added:
</P>
<P>(i) Salt.
</P>
<P>(ii) Monosodium glutamate.
</P>
<P>(iii) Disodium inosinate complying with the provisions of § 172.535 of this chapter.
</P>
<P>(iv) Disodium guanylate complying with the provisions of § 172.530 of this chapter.
</P>
<P>(v) Hydrolyzed vegetable protein.
</P>
<P>(vi) Autolyzed yeast extract.
</P>
<P>(5) In the case of all vegetables flavoring (except artificial) may be added.
</P>
<P>(6) In the case of bean sprouts, lima beans, carrots, green sweet peppers, red sweet peppers, and potatoes, any safe and suitable calcium salts may be added as a firming agent.
</P>
<P>(7) In the case of canned artichokes packed in glass containers, ascorbic acid may be added in a quantity not to exceed 32 milligrams per 100 grams of the finished food.
</P>
<P>(8) In the case of canned asparagus, ascorbic acid, erythorbic acid, or the sodium salts of ascorbic acid or erythorbic acid may be added in an amount necessary to preserve color in the “white” and “green-tipped and white” color types.
</P>
<P>(9) In the case of canned asparagus packed in glass containers, stannous chloride may be added in a quantity not to exceed 15 parts per million calculated as tin (Sn), except that in the case of asparagus packed in glass containers with lids lined with an inert material the quantity of stannous chloride added may exceed 15 parts per million but not 20 parts per million calculated as tin (Sn).
</P>
<P>(10) In the case of canned black-eyed peas, disodium EDTA may be added in a quantity not to exceed 145 parts per million.
</P>
<P>(11) In the case of potatoes, calcium disodium EDTA may be added in a quantity not to exceed 110 parts per million.
</P>
<P>(12) A vinegar or any safe and suitable organic acid for all vegetables (except artichokes, in which the quantity of such optional ingredient is prescribed by the introductory text of paragraph (c) of this section) in a quantity which, together with the amount of any lemon juice or concentrated lemon juice that may be added, is not more than sufficient to permit effective processing by heat without discoloration or other impairment of the article.
</P>
<P>(d) The name of each canned vegetable for which a definition and standard of identity is prescribed by this section is the name or any synonym thereof whereby such vegetable is designated in column I of the table in paragraph (b) of this section.
</P>
<P>(e) When two or more forms of the vegetable are specified in column III of the table in paragraph (b) of this section, the label shall bear the specified word or words, or in case synonyms are so specified, one of such synonyms, showing the form of the vegetable ingredient present; except that in the case of canned spinach, if the whole leaf is the optional form used, the word “spinach” unmodified may be used in lieu of the words “whole leaf spinach”.
</P>
<P>(f)(1) If the optional ingredient specified in paragraph (c)(1) of this section is present, the label shall bear the statement “______ oil added” or “With added ______ oil”, the blank being filled in with the common or usual name of the oil. 
</P>
<P>(2) If asparagus juice is used as a packing medium in canned asparagus, the label shall bear the statement “Packed in asparagus juice”.
</P>
<P>(3) If the optional ingredient specified in paragraph (c)(2) of this section is present, the label shall bear the statement “With snaps”.
</P>
<P>(g) The name of the food shall include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter, and a declaration of any spice or seasoning that characterizes the product; for example, “with added spice”, “seasoned with red peppers”, “seasoned with butter”. Wherever the name of the vegetable appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements specified in paragraphs (e) and (f) (1) through (3) of this section shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter, except that the varietal name of the vegetable may so intervene.
</P>
<P>(h) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30358, June 14, 1977; 46 FR 56410, Nov. 17, 1981; 48 FR 10813, Mar. 15, 1983; 49 FR 6711, Feb. 23, 1984; 58 FR 2883, Jan. 6, 1993; 59 FR 15052, Mar. 31, 1994]


</CITA>
</DIV8>


<DIV8 N="§ 155.201" NODE="21:2.0.1.1.33.2.1.8" TYPE="SECTION">
<HEAD>§ 155.201   Canned mushrooms.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Canned mushrooms is the food properly prepared from the caps and stems of succulent mushrooms conforming to the characteristics of the species <I>Agaricus (Psalliota) bisporus</I> or <I>A. bitorquis,</I> in one of the optional styles specified in paragraph (a)(2) of this section, packed with a suitable liquid medium which may include water; and may contain one or more safe and suitable optional ingredients specified in paragraph (a)(3) of this section. The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage.
</P>
<P>(2) <I>Styles.</I> The optional styles of the mushroom ingredient referred to in paragraph (a)(1) of this section are:
</P>
<P>(i) <I>Buttons</I>—consisting of whole mushrooms with attached stems not exceeding 5 millimeters (0.2 inch) in length, measured from the bottom of the veil.
</P>
<P>(ii) <I>Whole</I>—consisting of whole mushrooms with attached stems cut to a length not exceeding the diameter of the cap, measured from the bottom of the veil.
</P>
<P>(iii) <I>Quarters</I>—consisting of buttons or whole style cut into four approximately equal parts.
</P>
<P>(iv) <I>Slices or sliced</I>—consisting of buttons or whole style of which not less than 50 percent are cut parallel to the longitudinal axis of the stem and 2 millimeters to 8 millimeters (0.08 inch to 0.32 inch) in thickness.
</P>
<P>(v) <I>Random sliced</I>—consisting of buttons or whole style sliced in a random manner.
</P>
<P>(vi) <I>Pieces and stems</I>—consisting of pieces of caps and stems of irregular shapes and sizes.
</P>
<P>(3) <I>Optional ingredients.</I> One or any combination of two or more of the following safe and suitable optional ingredients as provided for in paragraph (a)(1) of this section may be used:
</P>
<P>(i) Salt.
</P>
<P>(ii) Monosodium glutamate.
</P>
<P>(iii) Disodium inosinate complying with the provisions of § 172.535 of this chapter.
</P>
<P>(iv) Disodium guanylate complying with the provisions of § 172.530 of this chapter.
</P>
<P>(v) Hydrolyzed vegetable protein.
</P>
<P>(vi) Autolyzed yeast extract.
</P>
<P>(vii) Ascorbic acid (vitamin C) in a quantity not to exceed 132 milligrams for each 100 grams (37.5 milligrams for each ounce) of drained weight of mushrooms.
</P>
<P>(viii) Organic acids (except no vinegar is permitted), only where the inside metal of the container is fully enamel-lined and in glass containers with fully enamel-lined caps. Ascorbic acid as provided for in paragraph (a)(3)(vii) of this section.
</P>
<P>(ix) Calcium disodium ethylenediaminetetraacetate (CaNa<E T="52">2</E> EDTA) in a quantity not to exceed 200 parts per million for use to promote color retention.
</P>
<P>(4) <I>Labeling requirements.</I> (i) The name of the food is mushrooms. The style as provided for in paragraph (a)(2) of this section shall be included as part of the name or in close proximity to the name of the food.
</P>
<P>(ii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) [Reserved]
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for canned mushrooms is:
</P>
<P>(i) The fill of the mushroom ingredient and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container.
</P>
<P>(ii) The drained weight of the mushroom ingredient is not less than 56 percent of the water capacity of the container.
</P>
<P>(iii) Determine drained weight as specified in § 155.3(a).
</P>
<P>(2) Determine compliance for minimum fill and drained weight as specified in § 155.3(b).
</P>
<P>(3) If the canned mushrooms fall below the standard of fill prescribed in paragraph (c)(1) (i) and/or (ii) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[48 FR 10813, Mar. 15, 1983, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="156" NODE="21:2.0.1.1.34" TYPE="PART">
<HEAD>PART 156—VEGETABLE JUICES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371.


</PSPACE></AUTH>

<DIV6 N="A" NODE="21:2.0.1.1.34.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 156.3" NODE="21:2.0.1.1.34.1.1.1" TYPE="SECTION">
<HEAD>§ 156.3   Definitions.</HEAD>
<P>For the purpose of this part:
</P>
<P>(a) <I>Strength and redness of color</I> means at least as much red as obtained by comparison of the prepared product, with the blended color produced by spinning a combination of the following concentric Munsell color discs of equal diameter, or the color equivalent of such discs:
</P>
<EXTRACT>
<FP-1>Disc 1—Red (5R 2.6/13) (glossy finish)
</FP-1>
<FP-1>Disc 2—Yellow (2.5 YR 5/12) (glossy finish)
</FP-1>
<FP-1>Disc 3—Black (N1) (glossy finish)
</FP-1>
<FP-1>Disc 4—Grey (N4) (mat finish)</FP-1></EXTRACT>
<FP>Such comparison is to be made in full diffused daylight or under a diffused light source of approximately 2691 lux (250 footcandles) and having a spectral quality approximating that of daylight under a moderately overcast sky, with a correlated color temperature of 7,500 degrees Kelvin ±200 degrees. With the light source directly over the disc and product, observation is made at an angle of 45 degrees from a distance of about 24 inches from the product. Electronic color meters may be used as an alternate means of determining the color of tomato juice. Such meters shall be calibrated to indicate that the color of the product is as red or more red than that produced by spinning the Munsell color discs in the combination as set out above.
</FP>
<P>(b) <I>Tomato soluble solids</I> means the sucrose value as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed., 1980, sections 32.014 to 32.016 and 52.012, under the headings “Soluble Solids in Tomato Products Official Final Action” and “Refractive Indices (n) of Sucrose Solutions at 20°,” which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I> If no salt has been added, the sucrose value obtained from the referenced tables shall be considered the percent of tomato soluble solids. If salt has been added, either intentionally or through the application of the acidified break, determine the percent of such added sodium chloride as specified in paragraph (c) of this section. Subtract the percentage so found from the percentage of tomato soluble solids found (sucrose value from the refractive index tables) and multiply the difference by 1.016. The resultant value is considered the percent of “tomato soluble solids.”
</P>
<P>(c) <I>Salt</I> means sodium chloride, determined as chloride and calculated as percent sodium chloride, by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed., 1980, sections 32.025 to 32.030, under the heading “Method III (Potentiometric Method),” which is incorporated by reference.
</P>
<P>(d) <I>Compliance</I> means the following: Unless otherwise provided in a standard, a lot of canned vegetable juice shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (e) of this section, namely:
</P>
<P>(1) <I>Quality.</I> The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number (<I>c</I>) in the sampling plans.
</P>
<P>(2) <I>Fill of container.</I> A lot shall be deemed to be in compliance for fill of container when the number of defectives does not exceed the acceptance number (<I>c</I>) in the sampling plans.
</P>
<P>(e) <I>Sampling and acceptance procedure</I> means the following:
</P>
<P>(1) <I>Definitions</I>—(i) <I>Lot.</I> A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(ii) <I>Lot size.</I> The number of primary containers or units in the lot.
</P>
<P>(iii) <I>Sample size (n).</I> The total number of sample units drawn for examination from a lot.
</P>
<P>(iv) <I>Sample unit.</I> A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the entire contents of the container.
</P>
<P>(v) <I>Defective.</I> Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.
</P>
<P>(vi) <I>Acceptance number (c).</I> The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements.
</P>
<P>(vii) <I>Acceptable quality level (AQL).</I> The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<P>(2) <I>Sampling plans:</I>
</P>
<DIV width="100%"><DIV class="table_head"><P class="gpotbl_title">Acceptable Quality Level (AQL) 6.5
</P></DIV><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary containers)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size of container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">Net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,400 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,401 to 15,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">42,001 to 72,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">72,001 to 120,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 120,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">Net weight greater than 4.5 kg (10 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">600 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">601 to 2,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">2,001 to 7,200</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">7,201 to 15,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">15,001 to 24,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 42,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 42,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note"><E T="03">n</E> = number of primary containers in sample.
</P><P class="gpotbl_note"><E T="03">c</E> = acceptance number.</P></DIV></DIV>
<CITA TYPE="N">[48 FR 3956, Jan. 28, 1983, as amended at 54 FR 24895, June 12, 1989; 63 FR 14035, Mar. 24, 1998] 


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.34.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Vegetable Juices</HEAD>


<DIV8 N="§ 156.145" NODE="21:2.0.1.1.34.2.1.1" TYPE="SECTION">
<HEAD>§ 156.145   Tomato juice.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Definition.</I> Tomato juice is the food intended for direct consumption, obtained from the unfermented liquid extracted from mature tomatoes of the red or reddish varieties of <I>Lycopersicum esculentum</I> P. Mill, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such juice is strained free from peel, seeds, and other coarse or hard substances, but contains finely divided insoluble solids from the flesh of the tomato in accordance with current good manufacturing practice. Such juice may be homogenized, may be seasoned with salt, and may be acidified with any safe and suitable organic acid. The juice may have been concentrated and later reconstituted with water and/or tomato juice to a tomato soluble solids content of not less than 5.0 percent by weight as determined by the method prescribed in § 156.3(b). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.
</P>
<P>(2) <I>Labeling.</I> (i) The name of the food is:
</P>
<P>(<I>a</I>) “Tomato juice” if it is prepared from unconcentrated undiluted liquid extracted from mature tomatoes of reddish varieties.
</P>
<P>(<I>b</I>) “Tomato juice from concentrate” if the finished juice has been prepared from concentrated tomato juice as specified in paragraph (a)(1) of this section or if the finished juice is a mixture of tomato juice and tomato juice from concentrate.
</P>
<P>(ii) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for tomato juice is as follows:
</P>
<P>(i) The strength and redness of color is not less than the composite color produced by spinning the Munsell color discs in the following combination: 53 percent of the area of Disc 1; 28 percent of the area of Disc 2; and 19 percent of the area of either Disc 3 or Disc 4; or 9
<FR>1/2</FR> percent of the area of Disc 3 and 9
<FR>1/2</FR> percent of the area of Disc 4, whichever most nearly matches the appearance of the tomato juice.
</P>
<P>(ii) Not more than two defects for peel and blemishes, either singly or in combination, in addition to three defects for seeds or pieces of seeds, defined as follows, per 500 milliliters (16.9 fluid ounces):
</P>
<P>(<I>a</I>) Pieces of peel 3.2 millimeters (0.125 inch) or greater in length.
</P>
<P>(<I>b</I>) Blemishes such as dark brown or black particles (specks) greater than 1.6 millimeters (0.0625 inch) in length.
</P>
<P>(<I>c</I>) Seeds or pieces of seeds 3.2 millimeters (0.125 inch) or greater in length.
</P>
<P>(2) <I>Methodology.</I> (i) Determine strength and redness of color as specified in § 156.3(a).
</P>
<P>(ii) Examine a total of 500 milliliters for peel, blemishes, and seeds. Divide the 500-milliliter sample into two 250-milliliter aliquots and pour each aliquot onto separate 30.5 × 45.7 centimeters (12 × 18 inches) white grading trays. Remove defects and evaluate for color and size as defined in paragraph (b)(1)(ii) of this section.
</P>
<P>(3) Determine compliance as specified in § 156.3(d).
</P>
<P>(4) If the quality of the tomato juice falls below the standard prescribed in paragraph (b)(1) and (3) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified, but in lieu of such general statement of substandard quality when the quality of the tomato juice falls below the standard in one or more respects, the label may bear the alternative statement, “Below Standard in Quality ______”, the blank to be filled in with the words specified after the corresponding paragraph (s) under paragraph (b)(1) of this section which such tomato juice fails to meet, as follows:
</P>
<P>(i) “Poor color”.
</P>
<P>(ii)(<I>a</I>) “Excessive pieces of peel”.
</P>
<P>(<I>b</I>) “Excessive blemishes”.
</P>
<P>(<I>c</I>) “Excessive seeds” or “excessive pieces of seed”.
</P>
<P>(c) <I>Fill of container.</I> (1) The standard of fill of container for tomato juice, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity, except when the food is frozen.
</P>
<P>(2) Determine compliance as specified in § 156.3(d).
</P>
<P>(3) If the tomato juice falls below the standard of fill prescribed in paragraph (c)(1) and (2) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.
</P>
<CITA TYPE="N">[48 FR 3957, Jan. 28, 1983, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="158" NODE="21:2.0.1.1.35" TYPE="PART">
<HEAD>PART 158—FROZEN VEGETABLES
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371.


</PSPACE></AUTH>

<DIV6 N="A" NODE="21:2.0.1.1.35.1" TYPE="SUBPART">
<HEAD>Subpart A—General Provisions</HEAD>


<DIV8 N="§ 158.3" NODE="21:2.0.1.1.35.1.1.1" TYPE="SECTION">
<HEAD>§ 158.3   Definitions.</HEAD>
<P>For the purposes of this part the following definitions shall apply:
</P>
<P>(a) <I>Lot.</I> A collection of primary containers or units of the same size, type and style manufactured or packed under similar conditions and handled as a single unit of trade.
</P>
<P>(b) <I>Lot size.</I> The number of primary containers or units (pounds when in bulk) in the lot.
</P>
<P>(c) <I>Sample size.</I> The total number of sample units drawn for examination from a lot.
</P>
<P>(d) <I>Sample unit.</I> A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit.
</P>
<P>(e) <I>Defective.</I> Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set forth in the standards.
</P>
<P>(f) <I>Acceptance number.</I> The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the specified requirements. The following acceptance numbers shall apply:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Lot size (primary container)
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Size container
</TH></TR><TR><TH class="gpotbl_colhed" scope="col"><E T="03">n</E> 
<sup>1</sup>
</TH><TH class="gpotbl_colhed" scope="col"><E T="03">c</E> 
<sup>2</sup>
</TH></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight equal to or less than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,800 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">4,801 to 24,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">24,001 to 48,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">48,001 to 84,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">84,001 to 144,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">144,001 to 240,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Over 240,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR><TR><TD align="center" class="gpotbl_cell" colspan="3" scope="row"><E T="04">net weight greater than 1 kg (2.2 lb)</E>
</TD></TR><TR><TD align="center" class="gpotbl_cell" scope="row">Number of Pounds
</TD><TD align="right" class="gpotbl_cell"/><TD align="right" class="gpotbl_cell"/></TR><TR><TD align="left" class="gpotbl_cell" scope="row">20,000 or less</TD><TD align="right" class="gpotbl_cell">13</TD><TD align="right" class="gpotbl_cell">2
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 20,000 to 100,000</TD><TD align="right" class="gpotbl_cell">21</TD><TD align="right" class="gpotbl_cell">3
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 100,000 to 200,000</TD><TD align="right" class="gpotbl_cell">29</TD><TD align="right" class="gpotbl_cell">4
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 200,000 to 400,000</TD><TD align="right" class="gpotbl_cell">48</TD><TD align="right" class="gpotbl_cell">6
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 400,000 to 600,000</TD><TD align="right" class="gpotbl_cell">84</TD><TD align="right" class="gpotbl_cell">9
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 600,000 to 1,000,000</TD><TD align="right" class="gpotbl_cell">126</TD><TD align="right" class="gpotbl_cell">13
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">More than 1,000,000</TD><TD align="right" class="gpotbl_cell">200</TD><TD align="right" class="gpotbl_cell">19
</TD></TR></TABLE></DIV><DIV class="table_foot"><P class="gpotbl_note">
<sup>1</sup> <E T="03">n</E> = number of sample units.
</P><P class="gpotbl_note">
<sup>2</sup> <E T="03">c</E> = acceptance number.</P></DIV></DIV>
<P>(g) <I>Acceptable quality level</I> (<I>AQL</I>). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time.
</P>
<CITA TYPE="N">[42 FR 14461, Mar. 15, 1977]


</CITA>
</DIV8>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.35.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Frozen Vegetables</HEAD>


<DIV8 N="§ 158.170" NODE="21:2.0.1.1.35.2.1.1" TYPE="SECTION">
<HEAD>§ 158.170   Frozen peas.</HEAD>
<P>(a) <I>Identity</I>—(1) <I>Product definition.</I> Frozen peas is the food in “package” form as that term is defined in § 1.20 of this chapter, prepared from the succulent seed of the pea plant of the species <I>Pisum sativum</I> L. Any suitable variety of pea may be used. It is blanched, drained, and preserved by freezing in such a way that the range of temperature of maximum crystallization is passed quickly. The freezing process shall not be regarded as complete until the product temperature has reached −18 °C (0 °F) or lower at the thermal center, after thermal stabilization. Such food may contain one, or any combination of two or more, of the following safe and suitable optional ingredients:
</P>
<P>(i) Natural and artificial flavors.
</P>
<P>(ii) Condiments such as spices and mint leaves.
</P>
<P>(iii) Dry nutritive carbohydrate sweeteners.
</P>
<P>(iv) Salt.
</P>
<P>(v) Monosodium glutamate and other glutamic acid salts.
</P>
<P>(2) <I>Size specifications.</I> If size graded, frozen peas shall contain not less than 80 percent by weight of peas of the size declared or of smaller sizes. The sample unit may not contain more than 20 percent by weight of peas of the next two larger sizes, of which not more than one quarter by weight of such peas may be of the larger of these two sizes, and may contain no peas larger than the next two larger sizes, if such there be. The following sizes and designations shall apply:
</P>
<DIV width="100%"><DIV class="gpotbl_div"><TABLE border="1" cellpadding="1" cellspacing="1" class="gpotbl_table" frame="void" width="100%"><TR><TH class="gpotbl_colhed" rowspan="2" scope="col">Size designation
</TH><TH class="gpotbl_colhed" colspan="2" scope="col">Round hole sieve size through which peas will pass
</TH></TR><TR><TH class="gpotbl_colhed" scope="col">Millimeters
</TH><TH class="gpotbl_colhed" scope="col">Inch
</TH></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Extra small</TD><TD align="left" class="gpotbl_cell">Up to 7.5</TD><TD align="right" class="gpotbl_cell">0.295
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Very small</TD><TD align="left" class="gpotbl_cell">Up to 8.2</TD><TD align="right" class="gpotbl_cell">.32
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Small</TD><TD align="left" class="gpotbl_cell">Up to 8.75</TD><TD align="right" class="gpotbl_cell">.34
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Medium</TD><TD align="left" class="gpotbl_cell">Up to 10.2</TD><TD align="right" class="gpotbl_cell">.40
</TD></TR><TR><TD align="left" class="gpotbl_cell" scope="row">Large</TD><TD align="left" class="gpotbl_cell">Over 10.2</TD><TD align="right" class="gpotbl_cell">.40</TD></TR></TABLE></DIV></DIV>
<P>(3) <I>Labeling.</I> The name of the product is “peas”. The term “early”, “June”, or “early June” shall precede or follow the name in the case of smooth-skin or substantially smooth-skin peas, such as Alaska-type peas. Where the peas are of sweet green wrinkled varieties, the name may include the designation “sweet”, “green”, “wrinkled”, or any combination thereof. The label shall contain the words “frozen” or “quick frozen”. The name of the food shall include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any condiment such as spices and mint leaves that characterizes the product, e.g., “Spice added”. Where a statement of pea size is made, such statement shall indicate either the size designation as specified in paragraph (a)(2) of this section or the applicable sieve size. However, the optional descriptive words “petite” or “tiny” may be used in conjunction with the product name when an average of 80 percent or more of the peas will pass through a circular opening of a diameter of 8.75 mm (0.34 in) or less for sweet green wrinkled peas and 8.2 mm (0.32 in) for smooth-skin or substantially smooth-skin peas, such as Alaska-type peas.
</P>
<P>(4) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<P>(b) <I>Quality.</I> (1) The standard of quality for frozen peas is as follows:
</P>
<P>(i) Not more than 4 percent by weight blond peas, i.e., yellow or white but edible peas;
</P>
<P>(ii) Not more than 10 percent by weight blemished peas, i.e., slightly stained or spotted peas;
</P>
<P>(iii) Not more than 2 percent by weight seriously blemished peas, i.e., peas that are hard, shrivelled, spotted, discolored or otherwise blemished to an extent that the appearance or eating quality is seriously affected.
</P>
<P>(iv) Not more than 15 percent by weight pea fragments, i.e., portions of peas, separated or individual cotyledons, crushed, partial or broken cotyledons and loose skins, but excluding entire intact peas with skins detached;
</P>
<P>(v) Not more than 0.5 percent by weight, or more than 12 sq cm (2 sq in) in area, extraneous vegetable material, i.e., vine or leaf or pod material from the pea plant or other such material per sample unit as defined in paragraph (b) of this section.
</P>
<P>(vi) The sum of the pea material described in paragraphs (b)(1) (i), (ii), (iii), and (iv) of this section shall not exceed 15 percent.
</P>
<P>(vii) For peas that meet the organoleptic and analytical characteristics of sweet green wrinkled varieties:
</P>
<P>(<I>a</I>) The alcohol-insoluble solids may not be more than 19 percent based on the procedure set forth in paragraph (b)(3) of this section.
</P>
<P>(<I>b</I>) Not more than 15 percent by count of the peas may sink in a solution containing 16 percent salt by weight according to the brine flotation test set forth in paragraph (b)(4) of this section; 
</P>
<P>(viii) For smooth-skin or substantially smooth-skin varieties the alcohol insoluble solids may not be more than 23 percent based on the procedure set forth in paragraph (b)(3) of this section.
</P>
<P>(ix) The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans set forth in § 158.3(f).
</P>
<P>(2) The sample unit for determining compliance with the requirements of paragraph (b)(1) of this section other than those of paragraphs (b)(1)(vii)(<I>a</I>) and (b)(1)(viii) of this section, shall be 500 g (17.6 oz). For the determination of alcohol-insoluble solids as specified in paragraph (b)(3) of this section, the container may be the sample unit.
</P>
<P>(3) <I>Alcohol-insoluble solids determination.</I> (i) Extracting solutions:
</P>
<P>(<I>a</I>) One hundred parts of ethanol denatured with five parts of methanol volume to volume (formula 3A denatured alcohol), or
</P>
<P>(<I>b</I>) A mixture of 95 parts of formula 3A denatured alcohol and five parts of isopropanol v/v.
</P>
<P>(ii) Eighty percent alcohol (8 liters of extracting solutions, specified in paragraph (b)(3)(i) (<I>a</I>) or (<I>b</I>) of this section, diluted to 9.5 liters with water).
</P>
<P>(iii) Drying dish—a flat-bottom dish with a tight fitting cover.
</P>
<P>(iv) Drying oven—a properly ventilated oven thermostatically controlled at 100±2 °C.
</P>
<P>(v) Procedure—Transfer frozen contents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water, and transfer peas to U.S. No. 8 sieve, using (20 cm.) size for container of less than 3 lb. net weight and (30.5 cm.) for larger quantities. Without shifting peas, incline sieve to aid drainage, drain 2 minutes. With cloth wipe surplus water from lower screen surface. Weigh 250 g. of peas into high-speed blender, add 250 g. of water and blend to smooth paste. For less than 250 g. sample, use entire sample with equal weight of water. Weight 20 g.±10 mg. of the paste into 250 ml. distillation flask, add 120 ml. of extracting solutions specified in paragraph (b)(3)(i) (<I>a</I>) or (<I>b</I>) of this section, and reflux 30 minutes on steam or water bath or hotplate. Fit into a buchner funnel a filter paper of appropriate size (previously prepared by drying in flatbottom dish for 2 hours in drying oven, covering, cooling in desiccator, and weighing). Apply vacuum to buchner funnel and transfer contents of beaker so as to avoid running over edge of paper. Aspirate to dryness and wash material on filter with 80 percent alcohol until washings are clear and colorless. Transfer paper and alcohol-insoluble solids to drying dish used to prepare paper, dry uncovered for 2 hours in drying oven, cover, cool in desiccator, and weigh at once. From this weight deduct weight of dish, cover, and paper. Calculate percent by weight of alcohol-insoluble solids.
</P>
<P>(4) <I>Brine flotation test.</I> (i) Explanation—The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage by weight of pure salt (NaCl) in solution at 20 °C. In making the test the brine solutions are standardized to the proper specific gravity equivalent to the specified “percent of salt solutions at 20 °C” by using a salometer spindle accurately calibrated at 20 °C. A 250 ml glass beaker or similar receptacle is filled with the brine solution to a depth of approximately 50 mm. The brine solution and sample (100 peas per container) must be at the same temperature and should closely approximate 20 °C.
</P>
<P>(ii) Procedure—After carefully removing the skins from the peas, place the peas into the solution. Pieces of peas and loose skins should not be used in making the brine flotation test. If cotyledons divide, use both cotyledons in the test and consider the two separated cotyledons as 1 pea; and, if an odd cotyledon sinks, consider it as one pea. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as “peas that sink”.
</P>
<P>(5) If the quality of the frozen peas falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in the Code of Federal Regulations but in lieu of the words prescribed in the second line of the rectangle the following words may be used where the frozen peas fall below the standard in only one respect: “Below standard in quality ______”, the blank to be filled in with the specific reason for substandard quality as listed in the standard.
</P>
<CITA TYPE="N">[42 FR 14461, Mar. 15, 1977, as amended at 42 FR 15673, Mar. 22, 1977; 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>

</DIV6>

</DIV5>


<DIV5 N="160" NODE="21:2.0.1.1.36" TYPE="PART">
<HEAD>PART 160—EGGS AND EGG PRODUCTS
</HEAD>
<AUTH>
<HED>Authority:</HED><PSPACE>21 U.S.C. 321, 341, 343, 348, 371, 379e.
</PSPACE></AUTH>
<SOURCE>
<HED>Source:</HED><PSPACE>42 FR 14462, Mar. 15, 1977, unless otherwise noted.


</PSPACE></SOURCE>

<DIV6 N="A" NODE="21:2.0.1.1.36.1" TYPE="SUBPART">
<HEAD>Subpart A [Reserved]</HEAD>

</DIV6>


<DIV6 N="B" NODE="21:2.0.1.1.36.2" TYPE="SUBPART">
<HEAD>Subpart B—Requirements for Specific Standardized Eggs and Egg Products</HEAD>


<DIV8 N="§ 160.100" NODE="21:2.0.1.1.36.2.1.1" TYPE="SECTION">
<HEAD>§ 160.100   Eggs.</HEAD>
<P>No regulation shall be promulgated fixing and establishing a reasonable definition and standard of identity for the food commonly known as eggs.


</P>
</DIV8>


<DIV8 N="§ 160.105" NODE="21:2.0.1.1.36.2.1.2" TYPE="SECTION">
<HEAD>§ 160.105   Dried eggs.</HEAD>
<P>(a) Dried eggs, dried whole eggs are prepared by drying liquid eggs that conform to § 160.115, with such precautions that the finished food is free of viable <I>Salmonella</I> microorganisms. They may be powdered. Before drying, the glucose content of the liquid eggs may be reduced by one of the optional procedures set forth in paragraph (b) of this section. Either silicon dioxide complying with the provisions of § 172.480 of this chapter or sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount of silicon dioxide used is not more than 1 percent and the amount of sodium silicoaluminate used is less than 2 percent by weight of the finished food. The finished food shall contain not less than 95 percent by weight total egg solids.
</P>
<P>(b) The optional glucose-removing procedures are:
</P>
<P>(1) <I>Enzyme procedure.</I> A glucose-oxidase-catalase preparation and hydrogen peroxide solution are added to the liquid eggs. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid eggs. The glucose-oxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen peroxide solution used shall comply with the specifications of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative.
</P>
<P>(2) <I>Yeast procedure.</I> The pH of the liquid eggs is adjusted to the range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically pure hydrochloric acid, and controlled fermentation is maintained by adding food-grade baker's yeast (<I>Saccharomyces cerevisiae</I>). The quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid eggs.
</P>
<P>(c) The name of the food for which a definition and standard of identity is prescribed by this section is “Dried eggs” or “Dried whole eggs” and if the glucose content was reduced, as provided in paragraph (b) of this section, the name shall be followed immediately by the statement “Glucose removed for stability” or “Stabilized, glucose removed”.
</P>
<P>(d)(1) When either of the optional anticaking ingredients specified in paragraph (a) of this section is used, the label shall bear the statement “Not more than 1 percent silicon dioxide added as an anticaking agent” or “Less than 2 percent sodium silicoaluminate added as an anticaking agent”, whichever is applicable.
</P>
<P>(2) The name of any optional ingredient used, as provided in paragraph (d)(1) of this section, shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render such statement likely to be read and understood by the ordinary individual under customary conditions of purchase.
</P>
<P>(e) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 160.110" NODE="21:2.0.1.1.36.2.1.3" TYPE="SECTION">
<HEAD>§ 160.110   Frozen eggs.</HEAD>
<P>(a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 160.115, with such precautions that the finished food is free of viable <I>Salmonella</I> microorganisms.
</P>
<P>(b) Monosodium phosphate or monopotassium phosphate may be added either directly or in a water carrier, but the amount added does not exceed 0.5 percent of the weight of the frozen eggs. If a water carrier is used, it shall contain not less than 50 percent by weight of such monosodium phosphate or monopotassium phosphate.
</P>
<P>(c) When one of the optional ingredients specified in paragraph (b) of this section is used, the label shall bear the statement “Monosodium phosphate (or monopotassium phosphate) added to preserve color”, or, in case the optional ingredient used is added in a water carrier, the statement shall be “Monosodium phosphate (or monopotassium phosphate), with __ percent water as a carrier, added to preserve color”, the blank being filled in to show the percent by weight of water used in proportion to the weight of the finished food. The statement declaring the optional ingredient used shall appear on the principal display panel or panels with such prominence and conspicuousness as to render it likely to be read and understood under customary conditions of purchase.
</P>
<P>(d) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 160.115" NODE="21:2.0.1.1.36.2.1.4" TYPE="SECTION">
<HEAD>§ 160.115   Liquid eggs.</HEAD>
<P>(a) Liquid eggs, mixed eggs, liquid whole eggs, mixed whole eggs are eggs of the domestic hen broken from the shells and with yolks and whites in their natural proportion as so broken. They may be mixed, or mixed and strained, and they are pasteurized or otherwise treated to destroy all viable <I>Salmonella</I> microorganisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment used. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function in the pasteurization or other treatment to render the liquid eggs free of viable <I>Salmonella</I> microorganisms, and that are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(b) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 160.140" NODE="21:2.0.1.1.36.2.1.5" TYPE="SECTION">
<HEAD>§ 160.140   Egg whites.</HEAD>
<P>(a) Egg whites, liquid egg whites, liquid egg albumen is the food obtained from eggs of the domestic hen, broken from the shells and separated from yolks. The food may be mixed, or mixed and strained, and is pasteurized or otherwise treated to destroy all viable <I>Salmonella</I> microorganisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment used. Safe and suitable substances that aid in protecting or restoring the whipping properties of liquid egg whites may be added. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function as whipping aids or in the pasteurization or other treatment to render liquid egg whites free of viable <I>Salmonella</I> microorganisms and that are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act.
</P>
<P>(b) Any optional ingredients used as whipping aids, as provided for in paragraph (a) of this section, shall be named on the principal display panel or panels of labels with such prominence and conspicuousness as to render such names likely to be read and understood by ordinary individuals under customary conditions of purchase.
</P>
<P>(c) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]


</CITA>
</DIV8>


<DIV8 N="§ 160.145" NODE="21:2.0.1.1.36.2.1.6" TYPE="SECTION">
<HEAD>§ 160.145   Dried egg whites.</HEAD>
<P>(a) The food dried egg whites, egg white solids, dried egg albumen, egg albumen solids is prepared by drying liquid egg whites conforming to the requirements of § 160.140 (or deviating from that section only by not being <I>Salmonella</I> free). As a preliminary step to drying, the lysozyme and avidin contents may be reduced. If lysozyme and avidin levels are reduced, cation exchange resins regulated for use under § 173.25 of this chapter shall be used. As a further preliminary step to drying, the glucose content of the liquid egg whites is reduced by adjusting the pH, where necessary, with food-grade acid and by following one of the optional procedures set forth in paragraph (b) of this section. If the food is prepared from liquid egg whites conforming in all respects to the requirements of § 160.140, drying shall be done with such precautions that the finished food is free of viable <I>Salmonella</I> microorganisms. If the food is prepared from liquid egg whites that are not <I>Salmonella</I> free, the dried product shall be so treated by heat or otherwise as to render the finished food free of viable <I>Salmonella</I> microorganisms. Dried egg whites may be powdered.
</P>
<P>(b) The optional glucose-removing procedures are:
</P>
<P>(1) <I>Enzyme procedure.</I> A glucose-oxidase-catalase preparation and hydrogen peroxide solution are added to liquid egg whites. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content. The glucose-oxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen peroxide solution used shall comply with the specifications of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative.
</P>
<P>(2) <I>Controlled fermentation procedures</I>—(i) <I>Yeast procedure.</I> Food-grade baker's yeast (<I>Saccharomyces cerevisiae</I>) is added to the liquid egg whites and controlled fermentation is maintained. The quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content.
</P>
<P>(ii) <I>Bacterial procedure.</I> The liquid egg whites are subjected to the action of a culture of glucose-fermenting bacteria either generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act or the subject of a regulation established pursuant to section 409 of the act, and the culture is used in conformity with such regulation. The quantity of the culture used is sufficient to predominate in the fermentation and the time and temperature of reaction are sufficient to substantially reduce the glucose content.
</P>
<P>(c)(1) Dried egg whites in which the lysozyme and avidin have been reduced shall not be nutritionally inferior, as defined in § 101.3(e)(4)(i) of this chapter, and shall be considered nutritionally equivalent to untreated egg whites if they meet the conditions that the biological quality of the protein contained is equal to or greater than that of untreated egg white from the same batch of liquid egg white.
</P>
<P>(2) Compliance with the biological quality of protein requirement of paragraph (c)(1) of this section shall be determined by the analytical method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 14th Ed. (1984), section 43.253-43.257, “Protein Efficiency Ratio, Rat Bioassay, Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: <I>http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.</I>
</P>
<P>(d) When the dried egg whites are prepared from liquid egg whites containing any optional ingredients added as whipping aids, as provided for in § 160.140(a), the common names of such optional ingredients shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render the names likely to be read and understood by ordinary individuals under customary conditions of purchase.
</P>
<P>(e) The name of the food for which a definition and standard of identity is prescribed in this section is alternatively “Dried egg whites”, Egg white solids”, “Dried egg albumen”, or “Egg albumen solids”. If the lysozyme and avidin content is reduced as provided in paragraph (a) of this section, the name shall be immediately preceded or followed by the statement “lysozyme and avidin reduced” when the dried egg whites are sold as such. When the dried egg whites are used in a fabricated food, the statement “lysozyme and avidin reduced” may be omitted from any declaration of ingredients required under § 101.4 of this chapter.
</P>
<P>(f) <I>Label declaration.</I> Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
</P>
<CITA TYPE="N">[42 FR 14462, Mar. 15, 1977, as amended at 51 FR 11435, Apr. 3, 1986; 51 FR 25362, July 14, 1986; 54 FR 24895, June 12, 1989; 58 FR 2883, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]


</CITA>
</DIV8>


<DIV8 N="§ 160.150" NODE="21:2.0.1.1.36.2.1.7" TYPE="SECTION">
<HEAD>§ 160.150   Frozen egg whites.</HEAD>
<P>(a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 160.140, with such precautions that the finished food is free of viable <I>Salmonella</I> microorganisms.
</P>
<P>(b) When frozen egg whites are prepared from liquid egg whites containing any optional ingr