Title 21

PART 120

Part 120 - Hazard Analysis And Critical Control Point (haccp) Systems

PART 120 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Authority:21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 242l, 264. Source:66 FR 6197, Jan. 19, 2001, unless otherwise noted.

21:2.0.1.1.19.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.19.1.1.1SECTION 120.1
   120.1 Applicability.
21:2.0.1.1.19.1.1.2SECTION 120.3
   120.3 Definitions.
21:2.0.1.1.19.1.1.3SECTION 120.5
   120.5 Current good manufacturing practice.
21:2.0.1.1.19.1.1.4SECTION 120.6
   120.6 Sanitation standard operating procedures.
21:2.0.1.1.19.1.1.5SECTION 120.7
   120.7 Hazard analysis.
21:2.0.1.1.19.1.1.6SECTION 120.8
   120.8 Hazard Analysis and Critical Control Point (HACCP) plan.
21:2.0.1.1.19.1.1.7SECTION 120.9
   120.9 Legal basis.
21:2.0.1.1.19.1.1.8SECTION 120.10
   120.10 Corrective actions.
21:2.0.1.1.19.1.1.9SECTION 120.11
   120.11 Verification and validation.
21:2.0.1.1.19.1.1.10SECTION 120.12
   120.12 Records.
21:2.0.1.1.19.1.1.11SECTION 120.13
   120.13 Training.
21:2.0.1.1.19.1.1.12SECTION 120.14
   120.14 Application of requirements to imported products.
21:2.0.1.1.19.2SUBPART B
Subpart B - Pathogen Reduction
21:2.0.1.1.19.2.1.1SECTION 120.20
   120.20 General.
21:2.0.1.1.19.2.1.2SECTION 120.24
   120.24 Process controls.
21:2.0.1.1.19.2.1.3SECTION 120.25
   120.25 Process verification for certain processors.