21 CFR Part 123
PART 123—FISH AND FISHERY PRODUCTS
- PART 123—FISH AND FISHERY PRODUCTS
- Chapter I—Food and Drug Administration, Department of Health and Human Services › Subchapter B—Food for Human Consumption
- Subpart A—General Provisions
- § 123.3 Definitions.
- § 123.5 Current good manufacturing practice.
- § 123.6 Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.
- § 123.7 Corrective actions.
- § 123.8 Verification.
- § 123.9 Records.
- § 123.10 Training.
- § 123.11 Sanitation control procedures.
- § 123.12 Special requirements for imported products.
- Subpart B—Smoked and Smoke-Flavored Fishery Products
- § 123.15 General.
- § 123.16 Process controls.
- Subpart C—Raw Molluscan Shellfish
- § 123.20 General.
- § 123.28 Source controls.
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