CFR section
21 CFR 123.6(d): 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(d) |
|---|---|
| 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 | Drugs, Food/Cosmetics, General, Other_Regulations |
| Regulation text (excerpt) | (d) Signing and dating the HACCP plan. (1) The HACCP plan shall be signed and dated, either by the most responsible individual onsite at the processing facility or by a higher level official of the processor. This signature shall signify that the HACCP plan has been accepted for implementation by the firm. (2) The HACCP plan shall be dated and signed: (i) Upon initial acceptance; (ii) Upon any modification; and (iii) Upon verification of the plan in accordance with § 123.8(a)(1). |
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