21 CFR Part 120
PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
- PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
- Chapter I—Food and Drug Administration, Department of Health and Human Services › Subchapter B—Food for Human Consumption
- Subpart A—General Provisions
- § 120.1 Applicability.
- § 120.3 Definitions.
- § 120.5 Current good manufacturing practice.
- § 120.6 Sanitation standard operating procedures.
- § 120.7 Hazard analysis.
- § 120.8 Hazard Analysis and Critical Control Point (HACCP) plan.
- § 120.9 Legal basis.
- § 120.10 Corrective actions.
- § 120.11 Verification and validation.
- § 120.12 Records.
- § 120.13 Training.
- § 120.14 Application of requirements to imported products.
- Subpart B—Pathogen Reduction
- § 120.20 General.
- § 120.24 Process controls.
- § 120.25 Process verification for certain processors.
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