CFR section
21 CFR 120.24(a): Process controls
PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS · Subpart B-Pathogen Reduction
Key facts
| Citation | 21 CFR 120.24(a) |
|---|---|
| Section | Process controls |
| Part | PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS |
| Subpart | Subpart B-Pathogen Reduction |
| Subchapter | 21 CFR B Food |
| Product types cited | Food/Cosmetics |
| Regulation text (excerpt) | (a) In order to meet the requirements of subpart A of this part, processors of juice products shall include in their Hazard Analysis and Critical Control Point (HACCP) plans control measures that will consistently produce, at a minimum, a 5 log (i.e., 105) reduction, for a period at least as long as the shelf life of the product when stored under normal and moderate abuse conditions, in the pertinent microorganism. For the purposes of this regulation, the “pertinent microorganism” is the most… |
At a glance
- 100–999 Inspections citing this section
- 10–99 Warning letters citing this section
Counts are shown as ranges. Exact figures, trends and every underlying record are available in Orca1.
About CFR sections cited by the FDA
Title 21 of the Code of Federal Regulations contains the FDA's regulations, including current good manufacturing practice and quality system requirements that inspections cite.