The Good Manufacturing Practice (CGMP) Hazard Analysis, and Risk Based Preventative Controls for Human Food (21 CFR 117) is the regulation that applies to all food manufacturing and wholesale distribution operations. This is a federal regulation adopted by the state to bring consistency to industries working across state lines and with the US Food and Drug Administration (FDA).
More detailed information about this regulation can be found in Understanding the Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventative Controls for Human Food fact sheet.
Visit our Food Safety Modernization Act (FSMA) page to learn about additional regulations that apply to predominately wholesale food establishments.
There are additional regulations for the following foods or production processes:
- Fish/Seafood 21 CFR 123
- Acidified Foods 21 CFR 108 and 114
- Low Acid Canned Foods 21 CFR 108 and 113
- Juice 21 CFR 120
- Bottled Water 21 CFR 129 and 165
- Dietary Supplements 21 CFR 111
- Food Labeling 21 CFR 101
If you currently, or plan to, process, repackage, handle or store any of these foods using these processes, make sure you are in compliance with these specialized process regulations in addition to the CGMP. The regulations cited above can be found in the Electronic Code of Federal Regulations.
Additionally, there are a number of Minnesota Statutes (MS) and Rules (MR) that apply to food manufacturing and warehousing operations:
- MS 28 Cold Storage
- MS 28A Licensing Food Handlers
- MS 30 Wild Rice
- MS 31 Food including Food Salvage
- MS 34 Non-Alcoholic Beverages
- MS 34A Food Law Inspection and Enforcement
- MR 1545 Meat, Fish, and Poultry
- MR 1550 Food General Rules
Minnesota Statues and Rules can be found on the State Revisors website.