Regulations
Processors
Retail
Growers
Processors
- Meat and Poultry Hazards and Control Guide
- 21 CFR 113: Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
- 21 CFR 114: Acidified Foods
- 21 CFR 117: Current Good Manufacturing Practices and Hazard Analysis and Risk-Based Preventive Controls for Human Food
- 21 CFR 123: Fish and Fishery Products
- 21 CFR 129: Processing and Bottling of Bottled Drinking Water
- 21 CFR 120: Hazard Analysis and Critical Control Points Juice HACCP
- Pasteurized Milk Ordinance – 2019 Revision
Retail
- Rhode Island Food Code
- 2017 FDA Food Code (adopted by reference within the Rhode Island Food Code)
- Certified Food Safety Manager