§114.5 现行良好生产操作规程(Current good manufacturing practice)

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　　 �� 114.5 Current good manufacturing practice.

　　The criteria in��114.10,114.80,114.83,114.89, and114.100, as well as the criteria in part 110 of this chapter, apply in determining whether an article of acidified food is adulterated �?� within the meaning of section 402（a）（3� of the act �?1 U.S.C. 342（a）（3）） in that it has been manufactured under such conditions that it is unfit for food, or �?� within the meaning of section 402（a）（4� of the act �?1 U.S.C. 342（a）（4）） in that it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.

　　��114.5　现行良好生产操作规程

　　�?sect;114.10,��114.80,��114.83�?sect;114.89�?sect;114.100，以及本章第110部分中规定的准则判断酸化食品是否属于下述意义上的掺杂９�/p>

　　�?）法规［21 U.S.C.342 （a）（3）］�?02（a）（3）节--在不适宜的条件下制造的食品。或耄�/p>

　　�?）法规［21U.S.C.342（a）（4）］�?02（a）（4）节--在不卫生的条件下配制、包装或存放的食品。在此种条件下食品可能被脏物污染，从而可能造成对健康的损害、�br />
　　更多关于美国FDA酸化食品HACCP法规，请详见美国FDA酸化食品HACCP法规�?13�?14部分汇怺�/a>