21 CFR Parts 100 to 169 covers an assortment of foods for human consumption, food labeling and packaging, and more. Code of Federal Regulations Title 21, Volume 2, April 1, 2015 Containing parts Parts 100 to 169 Part 100; GENERAL Part 101; FOOD LABELING Part 102; COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS Part 104; NUTRITIONAL QUALITY GUIDELINES FOR FOODS Part 105; FOODS FOR SPECIAL DIETARY USE Part 106; INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS Part 107; INFANT FORMULA Part 108; EMERGENCY PERMIT CONTROL Part 109; UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL Part 110; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD Part 111; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS Part 113; THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS Part 114; ACIDIFIED FOODS Part 115; SHELL EGGS Part 118; PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS Part 119; DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK Part 120; HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Part 123; FISH AND FISHERY PRODUCTS Part 129; PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER Part 130; FOOD STANDARDS: GENERAL Part 131; MILK AND CREAM Part 133; CHEESES AND RELATED CHEESE PRODUCTS Part 135; FROZEN DESSERTS Part 136; BAKERY PRODUCTS Part 137; CEREAL FLOURS AND RELATED PRODUCTS Part 139; MACARONI AND NOODLE PRODUCTS Part 145; CANNED FRUITS Part 146; CANNED FRUIT JUICES Part 150; FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS Part 152; FRUIT PIES Part 155; CANNED VEGETABLES Part 156; VEGETABLE JUICES Part 158; FROZEN VEGETABLES Part 160; EGGS AND EGG PRODUCTS Part 161; FISH AND SHELLFISH Part 163; CACAO PRODUCTS Part 164; TREE NUT AND PEANUT PRODUCTS Part 165; BEVERAGES Part 166; MARGARINE Part 168; SWEETENERS AND TABLE SIRUPS Part 169; FOOD DRESSINGS AND FLAVORINGS