CFR section
21 CFR 120.8(a): Hazard Analysis and Critical Control Point (HACCP) plan
PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS · Subpart A-General Provisions
Key facts
| Citation | 21 CFR 120.8(a) |
|---|---|
| Section | Hazard Analysis and Critical Control Point (HACCP) plan |
| Part | PART 120-HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS |
| Subpart | Subpart A-General Provisions |
| Subchapter | 21 CFR B Food |
| Product types cited | Drugs, Food/Cosmetics, General, Other_Regulations |
| Regulation text (excerpt) | (a) HACCP plan. Each processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food hazards that are reasonably likely to occur during processing, as described in § 120.7. The HACCP plan shall be developed by an individual or individuals who have been trained in accordance with § 120.13 and shall be subject to the recordkeeping requirements of § 120.12. A HACCP plan shall be specific to: (1) Each location where juice is processed by that processor… |
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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.