21 CFR Part 112 - Subpart D - Health and Hygiene
- § 112.31 What measures must I take to prevent ill or infected persons from contaminating covered produce with microorganisms of public health significance?
- § 112.32 What hygienic practices must personnel use?
- § 112.33 What measures must I take to prevent visitors from contaminating covered produce and food contact surfaces with microorganisms of public health significance?