1. (a) The following federal requirements are adopted by reference:

   1. (1) 21 U.S.C. 321(qq) (definition of "major food allergen"), revised as of December 13, 2016;
   2. (2) 21 U.S.C. 343(w) (misbranded food; major food allergen labeling requirements), revised as of March 23, 2010;
   3. (3) 21 U.S.C. 348(a) (unsafe food additives; exception for conformity with exemption or regulation), revised as of August 14, 2018;
   4. (4) 21 U.S.C. 379e(a) (unsafe color additives), revised as of August 13, 1993;
   5. (5) 21 U.S.C. 381(e)(1) and (2) (exports), revised as of October 24, 2018;
   6. (6) 7 C.F.R. Part 56 (voluntary grading of shell eggs), revised as of January 1, 2019;
   7. (7) the definition of "meat," as set out in 9 C.F.R. 301.2 (definitions), revised as of January 1, 2019;
   8. (8) 9 C.F.R. Part 317 (labeling, marking devices, and containers), revised as of January 1, 2019;
   9. (9) 9 C.F.R. Part 319 (definitions and standards of identity or composition), revised as of January 1, 2019;
   10. (10) the definition of "poultry," as set out in 9 C.F.R. 381.1 (definitions), revised as of January 1, 2019;
   11. (11) 9 C.F.R. 381.125(b) (special handling label requirements: safe handling instructions), revised as of January 1, 2019;
   12. (12) 9 C.F.R. 424.21 (preparation and processing operations: use of food ingredients and sources of radiation), revised as of January 1, 2019;
   13. (13) 9 C.F.R. Part 590 (inspection of eggs and egg products), revised as of January 1, 2019;
   14. (14) 21 C.F.R. 73.1 - 73.615 (listing of color additives exempt from certification; foods), revised as of April 1, 2019;
   15. (15) 21 C.F.R. 74.101 - 74.706 (listing of color additives subject to certification; foods), revised as of April 1, 2019;
   16. (16) 21 C.F.R. Part 101 (food labeling), revised as of April 1, 2019, except 21 C.F.R. 101.69 and 101.108 are not adopted by reference;
   17. (17) 21 C.F.R. Part 102 (common or usual name for nonstandardized foods), revised as of April 1, 2019, except 21 C.F.R. 102.19 is not adopted by reference;
   18. (18) 21 C.F.R. 108.25 (emergency permit control; acidified foods), revised as of April 1, 2019;
   19. (19) 21 C.F.R. 108.35 (emergency permit control; thermal processing of low-acid foods packaged in hermetically sealed containers), revised as of April 1, 2019;
   20. (20) 21 C.F.R. Part 113 (thermally processed low-acid foods packaged in hermetically sealed containers), revised as of April 1, 2019;
   21. (21) 21 C.F.R. Part 114 (acidified foods), revised as of April 1, 2019;
   22. (22) 21 C.F.R. Part 117 (current good manufacturing practice, hazard analysis, and risk-based preventive controls for human food), revised as of April 1, 2019, except 21 C.F.R. 117.201 - 117.206, 21 C.F.R. 117.251 - 117.287, and the definition of "facility" are not adopted by reference;
   23. (23) 21 C.F.R. Part 120 (hazard analysis and critical control point (HACCP) systems for juice), revised as of April 1, 2019;
   24. (24) 21 C.F.R. Part 123 (fish and fishery products), revised as of April 1, 2019, as amended from time to time;
   25. (25) 21 C.F.R. Part 129 (processing and bottling of bottled drinking water), revised as of April 1, 2019;
   26. (26) 21 C.F.R. Parts 130 - 169 (food standards), revised as of April 1, 2019, except 21 C.F.R. 130.5 and 21 C.F.R. 130.17 are not adopted by reference;
   27. (27) 21 C.F.R. Part 170 (food additives), revised as of April 1, 2019, except 21 C.F.R. 170.6, 21 C.F.R. 170.15, and 21 C.F.R. 170.17 are not adopted by reference;
   28. (28) 21 C.F.R Part 172 (food additives permitted for direct addition to food for human consumption), revised as of April 1, 2019;
   29. (29) 21 C.F.R. Part 173 (secondary direct food additives permitted in food for human consumption), revised as of April 1, 2019;
   30. (30) 21 C.F.R. Part 175 (indirect food additives: adhesives and components of coatings), revised as of April 1, 2019;
   31. (31) 21 C.F.R. Part 176 (indirect food additives: substances for use only as components of paper and paperboard), revised as of April 1, 2019;
   32. (32) 21 C.F.R. Part 177 (indirect food additives: polymers), revised as of April 1, 2019;
   33. (33) 21 C.F.R. Part 178 (indirect food additives: adjuvants, production aids, and sanitizers), revised as of April 1, 2019;
   34. (34) 21 C.F.R. Part 179 (irradiation in the production, processing and handling of food), revised as of April 1, 2019;
   35. (35) 21 C.F.R. Part 180 (food additives permitted in food or in contact with food on an interim basis pending additional study), revised as of April 1, 2019;
   36. (36) 21 C.F.R. 181.22 - 181.34 (prior-sanctioned food ingredients; specific prior-sanctioned food ingredients), revised as of April 1, 2019;
   37. (37) 21 C.F.R. Part 182 (substances generally recognized as safe), revised as of April 1, 2019;
   38. (38) 21 C.F.R. Part 184 (direct food substances affirmed as generally recognized as safe), revised as of April 1, 2019;
   39. (39) 21 C.F.R. Part 186 (indirect food substances affirmed as generally recognized as safe), revised as of April 1, 2019;
   40. (40) 21 C.F.R. Part 189 (substances prohibited from use in human food), revised as of April 1, 2019;
   41. (41) 40 C.F.R. 180.1 and 180.101 - 180.708 (tolerances and exemptions for pesticide chemical residues in food; specific tolerances), revised as of November 1, 2019;
   42. (42) 40 C.F.R. 180.940 (tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions)), revised as of July 1, 2019.

2. (b) The following publications are adopted by reference:

   1. (1) Hazard Analysis and Critical Control Point Principles and Application Guidelines, revised as of August 14, 1997, National Advisory Committee on Microbiological Criteria for Foods;
   2. (2) Fish and Fisheries Products Hazards and Controls Guidance, Fourth Edition, revised as of March 2020, Table #3-2 (potential vertebrate species-related hazards) and Table #3-3 (potential invertebrate species-related hazards), United States Food and Drug Administration;
   3. (3) International Mechanical Code (I.M.C.), 2018 Edition, Chapter 5, Sections 506 - 509, International Code Council, Inc.
   4. (4) NSF/ANSI International Standard 25 - 2017, Vending Machines for Food and Beverages, National Sanitation Foundation (NSF);
   5. (5) The Standard for the Sanitary Design and Construction of Food and Beverage Vending Machines, revised as of October 2003, National Automatic Merchandising Association (NAMA);
   6. (6) Standard Methods for the Examination of Water and Wastewater, 20th Edition, January 1, 1999, American Public Health Association, American Water Works Association, & Water Environment Federation.

(Eff. 6/28/2001, Register 158; am 12/28/2006, Register 180; am 6/25/2020, Register 234)