Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 600 - REGULATIONS PERTAINING TO FOOD FOR HUMAN CONSUMPTION › Section 2VAC5-600-10 - Adoption by reference

Current through Register Vol. 40, No. 24, July 15, 2024
A.
				Regulations from Title 21, Chapter 1, Subchapter A, Code of Federal
				Regulations. The Board of Agriculture and Consumer Services hereby adopts the
				following provisions of Chapter 1 of Title 21, Subchapter A of the Code of
				Federal Regulations (Rev. April 1, 2019) as regulations applicable in the
				enforcement of the Virginia Food Act by reference:
Part 73, Listing of color additives exempt from
				  certification, Subpart A - Foods.
Part 74, Listing of color additives subject to certification,
				  Subpart A - Foods.
Part 81, General specifications and general restrictions for
				  provisional color additives for use in foods, drugs and cosmetics.
Part 82, Listing of certified provisionally listed colors and
				  specifications, Subpart B-Foods, Drugs and Cosmetics
B. Regulations from Title 21, Chapter 1,
				Subchapter B, Code of Federal Regulations. The Board of Agriculture and
				Consumer Services hereby adopts the following provisions of Chapter 1 of Title
				21, Subchapter B of the Code of Federal Regulations (Rev. April 1, 2019) as
				regulations applicable in the enforcement of the Virginia Food Act by
				reference:
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 109, Unavoidable contaminants in food for human
				  consumption and food-packaging material.
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 117, Current good manufacturing practice, hazard
				  analysis, and risk-based preventive controls for human food.
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 133, Cheeses and related cheese products.
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.
170.19, Pesticide chemicals in processed foods.
Part 172, Food additives permitted for direct addition to
				  food for human consumption.
Part 173, Secondary direct food additives permitted in food
				  for human consumption.
Part 174, Indirect food additives: General.
Part 175, Indirect food additives: Adhesives and components
				  of coatings.
Part 176, Indirect food additives: Paper and paperboard
				  components.
Part 177, Indirect food additives: Polymers.
Part 178, Indirect food additives: Adjuvants, production
				  aids, and sanitizers.
Part 179, Irradiation in the production, processing and
				  handling of food.
Part 180, Food additives permitted in food or in contact
				  with food on an interim basis pending additional study, Subpart B-Specific
				  requirements for certain food additives.
Part 181, Prior-sanctioned food ingredients.
Part 182, Substances generally recognized as safe.
Part 184, Direct food substances affirmed as generally
				  recognized as safe.
Part 186, Indirect food substances affirmed as generally
				  recognized as safe.
Part 189, Substances prohibited from use in human
				  food.
C. Regulations from
				Title 21, Chapter 1, Subchapter L, Code of Federal Regulations. The Board of
				Agriculture and Consumer Services hereby adopts the following provisions of
				Chapter 1 of Title 21, Subchapter L of the Code of Federal Regulations (Rev.
				April 1, 2019) as regulations applicable in the enforcement of the Virginia
				Food Act by reference:
§ 1240.61, Mandatory pasteurization for all milk and
				  milk products in final package form intended for direct human
				  consumption.
D. Regulations
				from Title 40, Chapter 1, Subchapter E, Code of Federal Regulations. The Board
				of Agriculture and Consumer Services hereby adopts the following provisions of
				Chapter 1 of Title 40, Subchapter E of the Code of Federal Regulations (Rev.
				April 1, 2019) as regulations applicable to the enforcement of the Virginia
				Food Act by reference:
Part 180, Tolerances and exemptions for pesticide chemical
				  residues in food.
Statutory Authority: §
											3.2-5101
					 and
					 3.2-5121
					 of the Code of Virginia.