What 9 CFR Part 417 - Hazard Analysis and Critical Control Point (HACCP) Systems for Meat and Poultry Establishments (USDA FSIS) requires
9 CFR Part 417 requires every official meat and poultry establishment to conduct a hazard analysis to determine the food safety hazards reasonably likely to occur and to develop and implement a written HACCP plan whenever such hazards are identified. The plan must list food safety hazards, critical control points, critical limits, monitoring procedures, corrective actions, recordkeeping, and verification procedures, and must be signed, dated, and reassessed at least annually. Failure to develop and implement a compliant HACCP plan may render the products adulterated.
Pillar: Food & Hospitality · Authority: USDA Food Safety and Inspection Service (FSIS) · Version: 1.0.0 · Last updated:
Primary source: https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417
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Primary Citations — 8 traced to source
- 9 CFR Part 417 - Hazard Analysis and Critical Control Point (HACCP) Systems
- Section 417.1: Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
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