§537.2. Hazard analysis and HACCP plan.
9 C.F.R. § 537.2
A fish establishment's hazard analysis shall take into account the food safety hazards that can occur before, during, and after harvest.
The failure of an establishment to develop and implement a hazard analysis and a HACCP plan that comply with this part or to operate in accordance with the requirements of 9 CFR Chapter III, Subchapter E, will render the products produced under these conditions adulterated.
Notes, amendments, and revision history
Authority
Authority: 21 U.S.C. 21 U.S.C. 601-602, 606-622, 624-695; 7 CFR 2.7, 2.18, 2.53.
Source
Source: 80 FR 75616, Dec. 2, 2015, unless otherwise noted.