Good Manufacturing Practices

Current food good manufacturing practices (GMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the methods, equipment, facilities, and controls for producing processed food. ¬†As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation’s food supply. GMPs also serve as one basis for FDA inspections. Good Manufacturing Practices (GMPs) are regulated by the U.S. Food and Drug Administration and apply to processed fruits and vegetables, but not to fresh fruits and vegetables. GMPs regulate the production, for example, of acidified foods (such as pickles), fruit preserves (jams and jellies), baked goods, dressings and condiments, and frozen fruits and vegetables.

Please refer to the following for Colorado wholesale food regulations.

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