CFR section
21 CFR 120.8(b)(2): 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(b)(2) |
|---|---|
| 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 |
| Regulation text (excerpt) | (2) List the critical control points for each of the identified food hazards that is reasonably likely to occur, including as appropriate: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed to control food hazards introduced outside the processing plant environment, including food hazards that occur before, during, and after harvest; |
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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.