CFR section
21 CFR 123.6(c)(2): Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan
PART 123-FISH AND FISHERY PRODUCTS · Subpart A-General Provisions
Key facts
| Citation | 21 CFR 123.6(c)(2) |
|---|---|
| Section | Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan |
| Part | PART 123-FISH AND FISHERY PRODUCTS |
| Subpart | Subpart A-General Provisions |
| Subchapter | 21 CFR B Food |
| Product types cited | Biologics, Drugs, Food/Cosmetics, General, Other_Regulations, Veterinary |
| Regulation text (excerpt) | (2) List the critical control points for each of the identified food safety hazards, including as appropriate: (i) Critical control points designed to control food safety hazards that could be introduced in the processing plant environment; and (ii) Critical control points designed to control food safety hazards introduced outside the processing plant environment, including food safety hazards that occur before, during, and after harvest; |
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