CFR section
21 CFR 120.7(c): Hazard analysis
PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS · Subpart A-General Provisions
Key facts
| Citation | 21 CFR 120.7(c) |
|---|---|
| Section | Hazard analysis |
| Part | PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS |
| Subpart | Subpart A-General Provisions |
| Subchapter | 21 CFR B Food |
| Product types cited | Food/Cosmetics, General |
| Regulation text (excerpt) | (c) In evaluating what food hazards are reasonably likely to occur, consideration should be given, at a minimum, to the following: (1) Microbiological contamination; (2) Parasites; (3) Chemical contamination; (4) Unlawful pesticides residues; (5) Decomposition in food where a food hazard has been associated with decomposition; (6) Natural toxins; (7) Unapproved use of food or color additives; (8) Presence of undeclared ingredients that may be allergens; and (9) Physical hazards. |
At a glance
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About CFR sections cited by the FDA
Title 21 of the Code of Federal Regulations contains the FDA's regulations, including current good manufacturing practice and quality system requirements that inspections cite.