Hazard Analysis Critical Control Point (HACCP) is mandatory by law for manufacturers of meat and poultry, seafood, and juice products. It is otherwise voluntary, provided that the food plant implements a written preventive controls plan according to the Food Safety Modernization Act.
- Required Meat and Poultry Regulation: 9 CFR Parts 304, 308, 310, 320, 327, 381, 416, and 417
- Required Juice Regulation: 21 CFR part 120 – Hazard Analysis and Critical Control Point (HACCP) Systems
- Required Seafood Regulation: 21 CFR part 123 – Fish and Fishery Products
While it is not mandatory to implement HACCP for other types of food, its use is widely encouraged. Thus, researchers publish numerous guidance documents that explain the principles of HACCP and contain complete HACCP Plans, flow charts, and hazard analysis worksheets.
FSRIO provides HACCP Resources mentioned above along with Standard Operating Procedures (SOP) templates, and related regulatory information. Observe the right navigation panel for specific resources on Food Service, Juice, Seafood, and Meat and Poultry HACCP.