- 105 CMR 500.000: Good Manufacturing Practices for Food (PDF)
- 105 CMR 510.000: Standards of Identity and Definitions of Purity and Quality of Food (PDF)
- 105 CMR 515.000: Action Levels for Poisonous or Deleterious Substances in Food (PDF)
- 105 CMR 520.000: Labeling (PDF)
- 105 CMR 525.000: Newburyport Shellfish Treatment Plant (PDF)
- 105 CMR 530.000: Sanitation in Meat and Poultry Processing Establishments (PDF)
- 105 CMR 531.000: Inspection of Meat Slaughtering and Processing (PDF 1MB) file size 1MB
file size 1MB
- 105 CMR 532.000: Inspection of Poultry and Poultry Products (PDF)
- 105 CMR 533.000: Fish and Fishery Products (PDF)
- 105 CMR 541.000: Milk and Milk Products, Grade A Condensed and Dry Milk Products, Grade A Condensed and Dry Whey, and Milk Pasteurization Plants (PDF)
- 105 CMR 561.000: Frozen Desserts and Frozen Dessert Mixes (PDF)
- 105 CMR 565.000: Dietetic Foods (PDF)
- 105 CMR 570.000: The Manufacture, Collection, and Bottling of Water and Carbonated Non-alcoholic Beverages (PDF)
- 105 CMR 590.000: State Sanitary Code Chapter X - Minimum Sanitation Standards for Food Establishments (PDF)
This information is provided by the Department of Public Health.