Title 21 CFR reference
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Title 21 CFR — Title 21—Food and Drugs
Browse the 200 parts that make up Title 21 of the United States CFR. Each part covers a distinct regulatory area; expand any part to view its full text.
- Part 1PART 1—GENERAL ENFORCEMENT REGULATIONS
- Part 2PART 2—GENERAL ADMINISTRATIVE RULINGS AND DECISIONS
- Part 3PART 3—PRODUCT JURISDICTION
- Part 4PART 4—REGULATION OF COMBINATION PRODUCTS
- Part 5PART 5—ORGANIZATION
- Part 10PART 10—ADMINISTRATIVE PRACTICES AND PROCEDURES
- Part 11PART 11—ELECTRONIC RECORDS; ELECTRONIC SIGNATURES
- Part 12PART 12—FORMAL EVIDENTIARY PUBLIC HEARING
- Part 13PART 13—PUBLIC HEARING BEFORE A PUBLIC BOARD OF INQUIRY
- Part 14PART 14—PUBLIC HEARING BEFORE A PUBLIC ADVISORY COMMITTEE
- Part 15PART 15—PUBLIC HEARING BEFORE THE COMMISSIONER
- Part 16PART 16—REGULATORY HEARING BEFORE THE FOOD AND DRUG ADMINISTRATION
- Part 17PART 17—CIVIL MONEY PENALTIES HEARINGS
- Part 19PART 19—STANDARDS OF CONDUCT AND CONFLICTS OF INTEREST
- Part 20PART 20—PUBLIC INFORMATION
- Part 21PART 21—PROTECTION OF PRIVACY
- Part 25PART 25—ENVIRONMENTAL IMPACT CONSIDERATIONS
- Part 26PART 26—MUTUAL RECOGNITION OF PHARMACEUTICAL GOOD MANUFACTURING PRACTICE REPORTS, MEDICAL DEVICE QUALITY SYSTEM AUDIT REPORTS, AND CERTAIN MEDICAL DEVICE PRODUCT EVALUATION REPORTS: UNITED STATES AND THE EUROPEAN COMMUNITY
- Part 50PART 50—PROTECTION OF HUMAN SUBJECTS
- Part 54PART 54—FINANCIAL DISCLOSURE BY CLINICAL INVESTIGATORS
- Part 100PART 100—GENERAL
- Part 101PART 101—FOOD LABELING
- Part 102PART 102—COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
- Part 104PART 104—NUTRITIONAL QUALITY GUIDELINES FOR FOODS
- Part 105PART 105—FOODS FOR SPECIAL DIETARY USE
- Part 106PART 106—INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
- Part 107PART 107—INFANT FORMULA
- Part 108PART 108—EMERGENCY PERMIT CONTROL
- Part 109PART 109—UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
- Part 110PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
- Part 111PART 111—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
- Part 112PART 112—STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
- Part 113PART 113—THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
- Part 114PART 114—ACIDIFIED FOODS
- Part 115PART 115—SHELL EGGS
- Part 117PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
- Part 118PART 118—PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
- Part 119PART 119—DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
- Part 120PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
- Part 121PART 121—MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
- Part 123PART 123—FISH AND FISHERY PRODUCTS
- Part 129PART 129—PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
- Part 130PART 130—FOOD STANDARDS: GENERAL
- Part 131PART 131—MILK AND CREAM
- Part 133PART 133—CHEESES AND RELATED CHEESE PRODUCTS
- Part 135PART 135—FROZEN DESSERTS
- Part 136PART 136—BAKERY PRODUCTS
- Part 137PART 137—CEREAL FLOURS AND RELATED PRODUCTS
- Part 139PART 139—MACARONI AND NOODLE PRODUCTS
- Part 145PART 145—CANNED FRUITS
- Part 146PART 146—CANNED FRUIT JUICES
- Part 150PART 150—FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
- Part 152PART 152—FRUIT PIES
- Part 155PART 155—CANNED VEGETABLES
- Part 156PART 156—VEGETABLE JUICES
- Part 158PART 158—FROZEN VEGETABLES
- Part 160PART 160—EGGS AND EGG PRODUCTS
- Part 161PART 161—FISH AND SHELLFISH
- Part 163PART 163—CACAO PRODUCTS
- Part 164PART 164—TREE NUT AND PEANUT PRODUCTS
Regulatory Context
This document sits within United States CFR and is most useful when linked to operational submission, quality, and inspection workflows.
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