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21 C.F.R. PART 123--FISH AND FISHERY PRODUCTS

TITLE 21--Food and Drugs

CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES

SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION

PART 123--FISH AND FISHERY PRODUCTS

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.