Source: https://ag.tennessee.edu/foodscience/Pages/Current-Good-Manufacturing-Practices.aspx
Timestamp: 2018-06-24 01:10:35
Document Index: 640116049

Matched Legal Cases: ['art 110', 'art 117', '§ 117', '§ 117', '§ 117', '§ 117', '§ 117', '§ 117', '§ 117', '§ 117', '§ 117']

UT Institute of Agriculture > Food Science > Current Good Manufacturing Practice
​In 2015, the FDA finalized the updated the Good Manufacturing Practices, previously found in 21 CFR part 110. The Current Good Manufacturing Practice (cGMPs) can now be found in 21 CFR Part 117 Subpart B. All commercial food manufacturers operating within Tennessee must adhere to these minimum guidelines. For your benefit, we have copied subpart B below, but you can find the entire Hazard Analysis, and Risk-based Preventative Controls for Human Food regulation online in the federal register​ (linked here).
​Subpart B—Current Good Manufacturing Practice
§ 117.10 Personnel.​​
§ 117.20 Plant and grounds.
§ 117.35 Sanitary operations.
§ 117.37 Sanitary facilities and controls.
§ 117.40 Equipment and utensils.
(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 showthe temperature accurately within the compartment.
§ 117.80 Processes and controls.
(4) Measures such as sterilizing, irradiating, pasteurizing, cooking, freezing, refrigerating, controlling pH, or controlling a w 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.
(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 foodagainst allergen cross-contact and against contamination. Food must be protected from contaminants that may drip, drain, or be drawn into the food.
(14) Food, such as dry mixes, nuts, intermediate moisture food, and dehydrated food, that relies principally on the control of a w for preventing the growth of undesirable microorganisms must be processed to and maintained at a safe moisture level.
(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.
§ 117.93 Warehousing and distribution.
§ 117.110 Defect action levels.
(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 http://www.fda.gov/pchfrule and at http://www.fda.gov.
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Email: faithc@utk.edu
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