CFR section
21 CFR 123.6(c)(3): 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)(3) |
|---|---|
| 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) | (3) List the critical limits that must be met at each of the critical control points; |
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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.