Hazard analysis and critical control point (HACCP) systems (21 C.F.R, Part 120).

Subject

Food & nutrition

Keyword

Food quality control/food safety Standards HACCP Data collection/reporting Inspection Hygiene/sanitary procedures

Geographical area

Americas, North America

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).

Legislation | United States of America | 1938 (2015)

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/deceit/adulteration, Enforcement/compliance, Offences/penalties, Animal health, Animal feed/feedstuffs, Drugs

Source: FAO, FAOLEX