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21 C.F.R. PART 123 —

FISH AND FISHERY PRODUCTS

[Code of Federal Regulations] [Title 21, Volume 2] [Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR123.3] [Page 270-271]

This material is from the FSIS/USDA website located here.

Our HACCP Plan Development for Food Processors course meets the educational requirements set out in the
FSIS/USDA regulation requiring HACCP for seafood (21CFR123).

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§ 123.3

Definitions

§ 123.5

Current good manufacturing practice

§ 123.6

Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan

§ 123.7

Corrective actions

§ 123.8

Verification

§ 123.9

Records

§ 123.10

Training

§ 123.11

Sanitation control procedures

§ 123.12

Special requirements for imported products

§ 123.15

General

§ 123.16

Process controls

§ 123.20

General

§ 123.28

Source controls

Sec. 123.5 Current good manufacturing practice.

(a) Part 110 of this chapter applies in determining whether the facilities, methods, practices, and controls used to process fish and fishery products are safe, and whether these products have been processed under sanitary conditions.

(b) The purpose of this part is to set forth requirements specific to the processing of fish and fishery products.