Title 21, Part 130 — Food Standards: General

Definitions and interpretations.

Procedure for establishing a food standard.

Review of Codex Alimentarius food standards.

Conformity to definitions and standards of identity.

Sulfites in standardized food.

Requirements for foods named by use of a nutrient content claim and a standardized term.

Label designations of ingredients for standardized foods.

General methods for water capacity and fill of containers.

General statements of substandard quality and substandard fill of container.

Temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity.

Food additives proposed for use in foods for which definitions and standards of identity are established.