CGA M 10 : 2012

1 Introduction
2 Scope
3 Definitions
4 Key laws, regulations, and guidelines
   4.1 Food, Drug and Cosmetic Act (United States)/Food
        and Drugs Act (Canada)
   4.2 Code of Federal Regulations
   4.3 Food and Drug Regulations
   4.4 Food Chemicals Codex
   4.5 Joint Expert Committee on Food Additives
   4.6 Bioterrorism Act
   4.7 State, provincial, and local authorities
5 Quality control system
6 Personnel
   6.1 Supervision
   6.2 Education and training
   6.3 Cleanliness
   6.4 Disease control
7 Plant and grounds
8 Sanitary operations
   8.1 Water supply
   8.2 Plumbing
   8.3 Sewage and rubbish disposal
   8.4 Toilet and hand washing facilities
9 Equipment
   9.1 General information
   9.2 Design
   9.3 Cleaning and maintenance
   9.4 Measuring equipment
   9.5 Adapters
10 Containers
   10.1 Valves outlets
   10.2 Pressure relief devices
11 Process and controls
   11.1 Standard operating procedures
   11.2 Calibration
   11.3 Source gases
   11.4 Finished products
   11.5 Nonconforming products
   11.6 Labeling and marking
12 Storage and distribution
13 Records
   13.1 General
   13.2 Certificate of analysis
   13.3 Certificate of conformance
14 References
15 Additional references

Describes current industry practice for firms that engage in manufacturing, packaging, storing, and distributing food gases that are either supplied in gaseous, liquid, or solid form in various types of containers or manufactured onsite.