What Hazard Analysis and Critical Control Point (HACCP) Systems for Fish and Fishery Products requires
This regulation requires all processors of fish and fishery products to conduct a hazard analysis, identify critical control points (CCPs), establish critical limits, and implement monitoring, corrective actions, and verification procedures. It applies to all facilities that manufacture, process, pack, or hold fish and fishery products for human consumption in the United States, as mandated under 21 CFR Part 123, Section 123.6.
Pillar: Food & Hospitality · Authority: U.S. Food and Drug Administration (FDA) · Version: 1.0.0 · Last updated:
Primary source: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123
SHA-256 integrity: d499e6af2a74f11208894233f70b33e7de1ff13ab4544d69688031762b0537b1
Primary Citations — 7 traced to source
- 21 CFR Part 123.6 - Hazard Analysis and Hazard Control
- 21 CFR Part 123.6(a) - Hazard Analysis
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