Description
For many years the name "potato chips" has been applied to thin slices of potatoes fried in deep fat.
Key Topics
Terms and concepts identified from this document
Scope & Applicability
Product Classes
1Subject of the Compliance Policy Guide regarding adulteration with rot.
Technical Details
Substances
7Example sugar used in LVPs.
Preservative commonly used in preparation.
Preservative commonly used in preparation.
Added as a nutrient or preservative; chemical preservative used to promote color retention
Added carbohydrate source that may make labeling misleading.
Added carbohydrate source that may make labeling misleading.
Ingredient used to make non-traditional potato chips.
Processes
1High-temperature cooking method above 120 °C.
Related CFR Sections (1)
- 21CFR102.41§ 102.41 Potato chips made from dried potatoes.
(a) The common or usual name of the food product that resembles and is of the same composition as potato chips, except that it is composed of dehydrated potatoes (buds, flakes, granules, or other form), shall be “potato chips made from dried potatoes.”Read full regulation →
See Also (8)
- CPG Sec 578.450 Wheat Flour-Adulteration with Insect Fragments and Rodent Hairs
- CPG Sec 527.300 Microbial Contaminants & Alkaline Phosphatase Activity
- CPG Sec 570.550 Reconditioning - Tree Nuts Contaminated with E. coli
- CPG Sec 585.725 "Pumpkin" - Labeling Articles Made from Certain Varieties of Squash
- CPG Sec 585.700 Potato Chips - Adulteration with Rot
- CPG Sec 585.450 Greens, Canned - Adulteration by Mildew
- CPG Sec 585.525: Mushroom Mycelium - Fitness for Food; Labeling
- CPG Sec 585.260 Broccoli, Frozen - Adulteration with Insects