Frequently Asked Questions - HACCP

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 & 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 SOP templates, and related regulatory information. Observe the right navigation panel for specific resources on Food Service, Juice, Seafood, and Meat & Poultry HACCP.

FSRIO provides HACCP resources including examples of HACCP hazard analysis worksheets, HACCP plans, and flow charts for different product categories as well as template SOPs, and related regulatory information. Observe the right navigation panel for specific resources on Food Service, Juice, Seafood, and Meat & Poultry HACCP.

The International HACCP Alliance was developed to provide a uniform program to assure safer meat and poultry products. Their website posts several upcoming training activities, including introductory and advanced HACCP courses by accredited training programs. To find a training course nearby, search for a training session being held at a location nearest to you and on a date you are able to attend. The training activities page also provides the list of accredited course providers’ contact information, alliance approved curriculums, and education materials.

The Seafood Network Information Center provides upcoming trainings specifically for seafood HACCP.

To find a meat and poultry HACCP course, you may also try contacting your State HACCP Contact or Coordinator.