CFR section
21 CFR 123.6(c)(4): 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)(4) |
|---|---|
| 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 | Food/Cosmetics, General, Other_Regulations, Veterinary |
| Regulation text (excerpt) | (4) List the procedures, and frequency thereof, that will be used to monitor each of the critical control points to ensure compliance with the critical limits; |
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