CFR section
21 CFR 123.6(c)(7): 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)(7) |
|---|---|
| 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, Other_Regulations |
| Regulation text (excerpt) | (7) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring. |
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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.