• Part 100 [§ 100.1 - § 100.155] - PART 100—GENERAL

• Part 101 [§ 101.1 - § 101.108] - PART 101—FOOD LABELING

• Part 102 [§ 102.5 - § 102.57] - PART 102—COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS

• Part 104 [§ 104.5 - § 104.47] - PART 104—NUTRITIONAL QUALITY GUIDELINES FOR FOODS

• Part 105 [§ 105.3 - § 105.66] - PART 105—FOODS FOR SPECIAL DIETARY USE

• Part 106 [§ 106.1 - § 106.160] -

• Part 107 [§ 107.1 - § 107.280] - PART 107—INFANT FORMULA

• Part 108 [§ 108.3 - § 108.35] - PART 108—EMERGENCY PERMIT CONTROL

• Part 109 [§ 109.3 - § 109.30] - PART 109—UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL

• Part 110 [§ 110.3 - § 110.110] - PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

• Part 111 [§ 111.1 - § 111.610] - PART 111—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS

• Part 112 [§ 112.1 - § 112.213] - PART 112—STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION

• Part 113 [§ 113.3 - § 113.100] - PART 113—THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS

• Part 114 [§ 114.3 - § 114.100] - PART 114—ACIDIFIED FOODS

• Part 115 [§ 115.50 - § 115.50] - PART 115—SHELL EGGS

• Part 117 [§ 117.1 - § 117.475] - PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD

• Part 118 [§ 118.1 - § 118.12] - PART 118—PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS

• Part 119 [§ 119.1 - § 119.1] - PART 119—DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK

• Part 120 [§ 120.1 - § 120.25] - PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS

• Part 121 [§ 121.1 - § 121.401] - PART 121—MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION

• Part 123 [§ 123.3 - § 123.28] - PART 123—FISH AND FISHERY PRODUCTS

• Part 129 [§ 129.1 - § 129.80] - PART 129—PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER

• Part 130 [§ 130.3 - § 130.20] - PART 130—FOOD STANDARDS: GENERAL

• Part 131 [§ 131.3 - § 131.200] - PART 131—MILK AND CREAM

• Part 133 [§ 133.3 - § 133.196] - PART 133—CHEESES AND RELATED CHEESE PRODUCTS

• Part 135 [§ 135.3 - § 135.160] - PART 135—FROZEN DESSERTS

• Part 136 [§ 136.3 - § 136.180] - PART 136—BAKERY PRODUCTS

• Part 137 [§ 137.105 - § 137.350] - PART 137—CEREAL FLOURS AND RELATED PRODUCTS

• Part 139 [§ 139.110 - § 139.180] - PART 139—MACARONI AND NOODLE PRODUCTS

• Part 145 [§ 145.3 - § 145.190] - PART 145—CANNED FRUITS

• Part 146 [§ 146.3 - § 146.187] - PART 146—CANNED FRUIT JUICES

• Part 150 [§ 150.110 - § 150.160] - PART 150—FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS

• Part 155 [§ 155.3 - § 155.201] - PART 155—CANNED VEGETABLES

• Part 156 [§ 156.3 - § 156.145] - PART 156—VEGETABLE JUICES

• Part 158 [§ 158.3 - § 158.170] - PART 158—FROZEN VEGETABLES

• Part 160 [§ 160.100 - § 160.190] - PART 160—EGGS AND EGG PRODUCTS

• Part 161 [§ 161.30 - § 161.190] - PART 161—FISH AND SHELLFISH

• Part 163 [§ 163.5 - § 163.155] - PART 163—CACAO PRODUCTS

• Part 164 [§ 164.110 - § 164.150] - PART 164—TREE NUT AND PEANUT PRODUCTS

• Part 165 [§ 165.3 - § 165.110] - PART 165—BEVERAGES

• Part 166 [§ 166.40 - § 166.110] - PART 166—MARGARINE

• Part 168 [§ 168.110 - § 168.180] - PART 168—SWEETENERS AND TABLE SIRUPS

• Part 169 [§ 169.3 - § 169.182] - PART 169—FOOD DRESSINGS AND FLAVORINGS