The guidance provides information about the evaluation of different parts of a meat or poultry official establishments hazard analyses and the Agencys criteria for making hazard analyses verification decisions. It applies to FSIS inspection program personnel and their decision-making during verification tasks, as well as to official establishments and actions they make take to develop hazard analyses, support hazard analyses decisions, and amend existing Hazard Analysis and Critical Control Point (HACCP) systems after reassessment. It relates to 9 CFR Part 417.