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CFP e-Newsletters

Regulations

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

Rhode Island Food Code
2017 FDA Food Code (adopted by reference within the Rhode Island Food Code)
Certified Food Safety Manager

FSMA Produce Safety Rule
RI Good Agricultural Practices (RIGAP)
- https://web.uri.edu/foodsafety/

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Rhode Island Task Force

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