Hazard analysis and critical control point (HACCP) systems (21 CFR 120.1-120.25). Country/Territory United States of America Document type Regulation Date 2001 Source FAO, FAOLEX Original source Code of Federal Regulations - Title 21 - Food and Drugs. Subject Food & nutrition Keyword Food quality control/food safety Standards HACCP Data collection/reporting Inspection Hygiene/sanitary procedures Pesticides Geographical area Americas, Arctic, East Pacific, North America, North Atlantic Abstract Part 120 of Title 21 of the Federal Code of Regulations prescribes various provisions related to the introduction and application of the Hazard analysis and critical control point systems, also known as HACCP in international food safety standards. Full text English Website www.gpo.gov References - Legislation Implements Federal Food, Drug, and Cosmetic Act (21 U.S.C. 301-399d). Legislation | United States of America | 1938 (2021) Keyword: Basic legislation, Food quality control/food safety, Hygiene/sanitary procedures, Packaging/labelling, Food additives, Residues, MRL-maximum residue limit, Standards, Registration, Inspection, Traceability/product tracing, Treated food, HACCP, Fish products, Fraud, Enforcement/compliance, Offences/penalties, Pesticides, Animal health, Animal feed/feedstuffs, Drugs Source: FAO, FAOLEX