cfr_sections
Data license: Public Domain (U.S. Government data) · Data source: Federal Register API & Regulations.gov API
9 rows where part_number = 155 and title_number = 21 sorted by section_id
This data as json, CSV (advanced)
Suggested facets: subpart, subpart_name
| section_id ▼ | title_number | title_name | chapter | subchapter | part_number | part_name | subpart | subpart_name | section_number | section_heading | agency | authority | source_citation | amendment_citations | full_text |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 21:21:2.0.1.1.33.1.1.1 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | A | Subpart A—General Provisions | § 155.3 Definitions. | FDA | [45 FR 43398, June 27, 1980, as amended at 47 FR 11831, Mar. 19, 1982; 48 FR 3954, Jan. 28, 1983; 54 FR 24895, June 12, 1989; 63 FR 14035, Mar. 24, 1998] | For the purposes of this part: (a) The procedure for determining drained weight is set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 32.001-32.003, which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. (b) Compliance means the following: Unless otherwise provided in a standard, a lot of canned vegetables shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (c) of this section, namely: (1) Quality. The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number (c) in the sampling plans. (2) Fill of container. A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable ingredient) when the number of defectives does not exceed the acceptance number (c) in the sampling plans. (3) Drained weight. A lot shall be deemed to be in compliance for drained weight based on the average value of all samples analyzed according to the sampling plans. (c) The sampling and acceptance procedure means the following: (1) Definitions —(i) Lot. A collection of primary containers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade. (ii) Lot size. The number of primary containers or units in the lot. (iii) Sample size. The total number of sample units drawn for examination from a lot. (iv) Sample unit. A container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient … | |||
| 21:21:2.0.1.1.33.2.1.1 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.120 Canned green beans and canned wax beans. | FDA | [42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30359, 30360, June 14, 1977; 45 FR 43398, June 27, 1980; 47 FR 11831, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 57 FR 34245, Aug. 4, 1992; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants conforming to the characteristics of Phaseolus vulgaris L. and Phaseolus coccineus L. The optional color and varietal types and styles of the bean ingredient are set forth in paragraph (a)(2) of this section. The product is packed with water or other suitable aqueous liquid medium to which may be added one or more of the other optional ingredients set forth in paragraph (a)(3) of this section. Such food is so processed by heat, in an appropriate manner before or after being sealed in a container, as to prevent spoilage. (2) Optional color and varietal types and styles of pack. The optional color and varietal types and styles of the bean ingredient referred to in paragraph (a)(1) of this section are: (i) Optional color types. The beans shall be one of the following distinct color types: ( a ) Green; or ( b ) Wax. (ii) Optional varietal types —( a ) Round. Beans having a width not greater than 1 1/2 times the thickness of the bean; or ( b ) Flat. Beans having a width greater than 1 1/2 times the thickness of the bean. (iii) Optional styles of pack —( a ) Whole. Whole pods of any length. ( b ) Shoestring or sliced lengthwise or French style. Pods sliced lengthwise. ( c ) Cuts. Transversely cut pods not less than 19 mm (0.75 in) long as measured along the longitudinal axis, which may contain the shorter end pieces that result from cutting such pods. ( d ) Short cuts. Pieces of pods cut transversely of which 75 percent, by count, or more are less than 19 mm (0.75 in) in length and not more than 1 percent by count are more than 32 mm (1 1/4 in) in length. ( e ) Diagonal cuts. Pods cut in lengths as specified in paragraph (a)(2)(iii)( c ) of this section, except the pods are cut at an angle approximately 45° to the longitudinal axis. ( f ) Diagonal short cuts. Pods cut in lengths as specified in paragraph (a)(2)(iii)( d ) of t… | |||
| 21:21:2.0.1.1.33.2.1.2 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.130 Canned corn. | FDA | [42 FR 14449, Mar. 15, 1977, as amended at 45 FR 43398, June 27, 1980; 47 FR 11831, 11832, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Definition. Canned sweet corn is the product prepared from clean, sound kernels of sweet corn packed with a suitable liquid packing medium which may include water and the creamy component from corn kernels. The tip caps are removed. The product is of the optional styles specified in paragraph (a)(2) of this section. It may contain one, or any combination of two or more, of the optional ingredients set forth in paragraph (a)(3) of this section. Such food is processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. (2) Styles. The optional styles referred to in paragraph (a)(1) of this section consist of succulent sweet corn of the yellow (golden) or white color type, conforming to Zea mays L. having the sweet corn characteristic as follows: (i) Whole kernel or whole grain or cut kernel consisting of whole or substantially whole cut kernels packed with a liquid medium. (ii) Cream style consisting of whole or partially whole cut kernels packed in a creamy component from the corn kernels and other liquid or other ingredients to form a product of creamy consistency. (3) Optional ingredients. The following safe and suitable optional ingredients may be used: (i) Salt. (ii) Monosodium glutamate. (iii) Disodium inosinate. (iv) Disodium guanylate. (v) Hydrolyzed vegetable protein. (vi) Autolyzed yeast extract. (vii) Nutritive carbohydrate sweeteners. (viii) Spice. (ix) Flavoring (except artificial). (x) Citric acid. (xi) Starch or food starch-modified in cream style corn when necessary to ensure smoothness. (xii) Seasonings and garnishes. ( a ) Mint leaves. ( b ) Pieces of green peppers or red peppers, or mixtures of both, either of which may be sweet or hot and may be dried, or other vegetables, not exceeding 15 percent by weight of the finished food. ( c ) Lemon juice or concentrated lemon juice. ( d ) Butter or margarine in a quantity not less than 3 percent by weight of the finished food. When butter or margarine i… | |||
| 21:21:2.0.1.1.33.2.1.3 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.170 Canned peas. | FDA | [45 FR 43398, June 27, 1980, as amended at 47 FR 11832, Mar. 19, 1982; 48 FR 15241, Apr. 8, 1983; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Definition. Canned peas is the food prepared from fresh or frozen succulent seeds of the pea plant of the species Pisum sativum L. but excluding the subspecies macrocarpum. Only sweet wrinkled varieties, smooth-skin varieties, or hybrids thereof may be used. The product is packed with water or other suitable aqueous liquid medium to which may be added one or more of the other optional ingredients set forth in paragraph (a)(2) of this section. Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Optional ingredients. In addition to the optional packing media provided for in paragraph (a)(1) of this section, the following safe and suitable optional ingredients may be used: (i) Salt. (ii) Monosodium glutamate. (iii) Disodium inosinate. (iv) Disodium guanylate. (v) Hydrolyzed vegetable protein. (vi) Autolyzed yeast extract. (vii) One or any combination of two or more of the dry or liquid forms of sugar, invert sugar sirup, dextrose, glucose sirup, and fructose. (viii) Spice. (ix) Flavoring (except artificial). (x) Color additives. (xi) Calcium salts, the total amount of which added to firm the peas shall not result in more than 350 milligrams/kilogram (0.01 ounce/2.2 pounds) of calcium in the finished food. (xii) Magnesium hydroxide, magnesium oxide, magnesium carbonate, or any mixture or combination of these in such quantity that the pH of the finished canned peas is not more than 8, as determined by the glass electrode method for the hydrogen ion concentration. (xiii) Seasonings and garnishes: ( a ) Pieces of green or red peppers or mixtures of both, either of which may be dried, or other vegetables not exceeding in total 15 percent of the drained weight of the finished food. ( b ) Lemon juice or concentrated lemon juice. ( c ) Mint leaves. ( d ) Butter or margarine in a quantity not less than 3 percent by weight of the finished food, or other vegetable or animal fats or oils in a quantity not less than 2.4 … | |||
| 21:21:2.0.1.1.33.2.1.4 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.190 Canned tomatoes. | FDA | [42 FR 14449, Mar. 15, 1977, as amended at 43 FR 12858, Mar. 28, 1978; 43 FR 30274, July 14, 1978; 45 FR 43400, June 27, 1980; 58 FR 17103, Apr. 1, 1993; 59 FR 15051, Mar. 31, 1994] | (a) Identity —(1) Description. (i) Canned tomatoes is the food prepared from mature tomatoes conforming to the characteristics of the fruit Lycopersicum esculentum P. Mill, of red or reddish varieties. The tomatoes may or may not be peeled, but shall have had the stems and calicies removed and shall have been cored, except where the internal core is insignificant to texture and appearance. (ii) Canned tomatoes may contain one or more of the safe and suitable optional ingredients specified in paragraph (a)(2) of this section, be packed without any added liquid or in one of the optional packing media specified in paragraph (a)(3) of this section and be prepared in one of the styles specified in paragraph (a)(4) of this section. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Optional ingredients. One or more of the following safe and suitable ingredients may be used: (i) Calcium salts in a quantity reasonably necessary to firm the tomatoes, but the amount of calcium in the finished canned tomatoes is not more than 0.045 percent of the weight, except that when the tomatoes are prepared in one of the styles specified in paragraphs (a)(4) (ii) to (iv) of this section the amount of calcium is not more than 0.08 percent of the weight of the food. (ii) Organic acids for the purpose of acidification. (iii) Dry nutritive carbohydrate sweeteners whenever any organic acid provided for in paragraph (a)(2)(ii) of this section is used, in a quantity reasonably necessary to compensate for the tartness resulting from such added acid. (iv) Salt. (v) Spices, spice oils. (vi) Flavoring and seasoning. (vii) Vegetable ingredients such as onion, peppers, and celery, that may be fresh or preserved by physical means, in a quantity not more than 10 percent by weight of the finished food. (3) Packing media. (i) The liquid draining from the tomatoes during or after peeling or coring. (ii) The liquid strained from the residue from preparing tomatoes for ca… | |||
| 21:21:2.0.1.1.33.2.1.5 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.191 Tomato concentrates. | FDA | [48 FR 3954, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58 FR 2883, Jan. 6, 1993; 58 FR 17104, Apr. 1, 1993] | (a) Identity —(1) Definition. Tomato concentrates are the class of foods each of which is prepared by concentrating one or any combination of two or more of the following optional tomato ingredients: (i) The liquid obtained from mature tomatoes of the red or reddish varieties ( Lycopersicum esculentum P. Mill). (ii) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (iii) The liquid obtained from the residue from partial extraction of juice from such tomatoes. Such liquid is obtained by so straining the tomatoes, with or without heating, as to exclude skins (peel), seeds, and other coarse or hard substances in accordance with good manufacturing practice. Prior to straining, food-grade hydrochloric acid may be added to the tomato material in an amount to obtain a pH no lower than 2.0. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2. Water may be added to adjust the final composition. The food contains not less than 8.0 percent tomato soluble solids as defined in § 155.3(e). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage. (2) Optional ingredients. One or any combination of two or more of the following safe and suitable ingredients may be used in the foods: (i) Salt (sodium chloride formed during acid neutralization shall be considered added salt). (ii) Lemon juice, concentrated lemon juice, or organic acids. (iii) Sodium bicarbonate. (iv) Water, as provided for in paragraph (a)(1) of this section. (v) Spices. (vi) Flavoring. (3) Labeling. (i) The name of the food is: ( a ) “Tomato puree” or “tomato pulp” if the food contains not less than 8.0 percent but less than 24.0 percent tomato soluble solids. ( b ) “Tomato paste” if the food c… | |||
| 21:21:2.0.1.1.33.2.1.6 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.194 Catsup. | FDA | [48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58 FR 2883, Jan. 6, 1993] | (a) Identity —(1) Definition. Catsup, ketchup, or catchup is the food prepared from one or any combination of two or more of the following optional tomato ingredients: (i) Tomato concentrate as defined in § 155.191(a)(1), except that lemon juice, concentrated lemon juice, or safe and suitable organic acids may be used in quantities no greater than necessary to adjust the pH, and in compliance with § 155.191(b). (ii) The liquid derived from mature tomatoes of the red or reddish varieties Lycopersicum esculentum P. Mill. (iii) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (iv) The liquid obtained from the residue from partial extraction of juice from such tomatoes. Such liquid is strained so as to exclude skins, seeds, and other coarse or hard substances in accordance with current good manufacturing practice. Prior to straining, food-grade hydrochloric acid may be added to the tomato material in an amount to obtain a pH no lower than 2.0. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2. The final composition of the food may be adjusted by concentration and/or by the addition of water. The food may contain salt (sodium chloride formed during acid neutralization shall be considered added salt) and is seasoned with ingredients as specified in paragraph (a)(2) of this section. The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage. (2) Ingredients. One or any combination of two or more of the following safe and suitable ingredients in each of the following categories is added to the tomato ingredients specified in paragraph (a)(1) of this section: (i) Vinegars. (ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined in part 168 of this … | |||
| 21:21:2.0.1.1.33.2.1.7 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.200 Certain other canned vegetables. | FDA | [42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30358, June 14, 1977; 46 FR 56410, Nov. 17, 1981; 48 FR 10813, Mar. 15, 1983; 49 FR 6711, Feb. 23, 1984; 58 FR 2883, Jan. 6, 1993; 59 FR 15052, Mar. 31, 1994] | (a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. If two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient. To the vegetable ingredient additional ingredients as required or permitted by paragraph (c) of this section are added, and the food is sealed in a container and so processed by heat as to prevent spoilage. (b) The table referred to in paragraph (a) of this section is as follows: (c) Water is added to the vegetable ingredient, except that pimientos may be canned with or without added water, and sweet potatoes in mashed form are canned without added water. Asparagus may be canned with added water, asparagus juice, or a mixture of both. For the purposes of this section, asparagus juice is the clear, unfermented liquid expressed from the washed and heated sprouts or parts of sprouts of the asparagus plant, and mixtures of asparagus juice and water are considered to be water when such mixtures are used as a packing medium for canned asparagus. In the case of artichokes, a vinegar or any safe and suitable organic acid, which either is not a food additive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act, or if it is a food additive as so defined, is used in conformity with regulations established pursuant to section 409 of the act, is added in such quantity as to reduce the pH of the finished canned vegetable to 4.5 or below. The following optional ingredients, in the case of the vegetables specified, may be added: (1) An edible vegetable oil, in the cases of artichokes and pimientos. (2) Snaps, in the cases of shelled beans, black-eyed peas, and field peas. (3) In the case of all vegetables (except canned mas… | |||
| 21:21:2.0.1.1.33.2.1.8 | 21 | Food and Drugs | I | B | 155 | PART 155—CANNED VEGETABLES | B | Subpart B—Requirements for Specific Standardized Canned Vegetables | § 155.201 Canned mushrooms. | FDA | [48 FR 10813, Mar. 15, 1983, as amended at 58 FR 2883, Jan. 6, 1993] | (a) Identity —(1) Definition. Canned mushrooms is the food properly prepared from the caps and stems of succulent mushrooms conforming to the characteristics of the species Agaricus (Psalliota) bisporus or A. bitorquis, in one of the optional styles specified in paragraph (a)(2) of this section, packed with a suitable liquid medium which may include water; and may contain one or more safe and suitable optional ingredients specified in paragraph (a)(3) of this section. The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Styles. The optional styles of the mushroom ingredient referred to in paragraph (a)(1) of this section are: (i) Buttons —consisting of whole mushrooms with attached stems not exceeding 5 millimeters (0.2 inch) in length, measured from the bottom of the veil. (ii) Whole —consisting of whole mushrooms with attached stems cut to a length not exceeding the diameter of the cap, measured from the bottom of the veil. (iii) Quarters —consisting of buttons or whole style cut into four approximately equal parts. (iv) Slices or sliced —consisting of buttons or whole style of which not less than 50 percent are cut parallel to the longitudinal axis of the stem and 2 millimeters to 8 millimeters (0.08 inch to 0.32 inch) in thickness. (v) Random sliced —consisting of buttons or whole style sliced in a random manner. (vi) Pieces and stems —consisting of pieces of caps and stems of irregular shapes and sizes. (3) Optional ingredients. One or any combination of two or more of the following safe and suitable optional ingredients as provided for in paragraph (a)(1) of this section may be used: (i) Salt. (ii) Monosodium glutamate. (iii) Disodium inosinate complying with the provisions of § 172.535 of this chapter. (iv) Disodium guanylate complying with the provisions of § 172.530 of this chapter. (v) Hydrolyzed vegetable protein. (vi) Autolyzed yeast extract. (vii) Ascorbic acid (vitamin C) in a quantity not to exceed 132 mi… |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE cfr_sections (
section_id TEXT PRIMARY KEY,
title_number INTEGER,
title_name TEXT,
chapter TEXT,
subchapter TEXT,
part_number TEXT,
part_name TEXT,
subpart TEXT,
subpart_name TEXT,
section_number TEXT,
section_heading TEXT,
agency TEXT,
authority TEXT,
source_citation TEXT,
amendment_citations TEXT,
full_text TEXT
);
CREATE INDEX idx_cfr_title ON cfr_sections(title_number);
CREATE INDEX idx_cfr_part ON cfr_sections(part_number);
CREATE INDEX idx_cfr_agency ON cfr_sections(agency);