21 CFR Part 163: Cacao Products
Part 163 of title 21 runs to 16 sections across 2 subparts, and sits in subchapter B, Food for Human Consumption. Every section is reproduced in full and is current to 2026-09-10.
- Sections
- 16
- Subparts
- 2
- Words of regulation
- 4,991
- Current to
- 2026-09-10
Subpart A: General Provisions
Subpart B: Requirements for Specific Standardized Cacao Products
- 163.110 Cacao nibs10
- 163.111 Chocolate liquor18
- 163.112 Breakfast cocoa16
- 163.113 Cocoa2
- 163.114 Lowfat cocoa2
- 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing2
- 163.123 Sweet chocolate22
- 163.124 White chocolate16
- 163.130 Milk chocolate18
- 163.135 Buttermilk chocolate4
- 163.140 Skim milk chocolate4
- 163.145 Mixed dairy product chocolates8
- 163.150 Sweet cocoa and vegetable fat coating10
- 163.153 Sweet chocolate and vegetable fat coating5
- 163.155 Milk chocolate and vegetable fat coating5
Read 21 CFR part 163 at the eCFR · All of 21 CFR for food safety
Questions
- What does 21 CFR part 163 cover?
- 21 CFR part 163 is Cacao Products. It runs to 16 sections across 2 subparts and sits in subchapter B of chapter I, Food for Human Consumption.
Every section of part 163 is a clause somebody has to produce evidence for at their next audit. Krolda maps supplier documents to the clause they satisfy in FSSC 22000, IFS Food and 21 CFR 117, and routes the corrective action when the evidence is missing.
Early accessRecall records come from the openFDA food enforcement API, published by the U.S. Food and Drug Administration in the public domain. Krolda adds the hazard classification and the clause mapping; neither is an FDA determination. Always check the FDA notice before acting on a recall.