Guidebook for the Preparation of HACCP Plans
Replaces: 1996 Version of the Guidance
This guidebook is intended for small and very small establishments. The guidebook clarifies the 9 Code of Federal Regulations (CFR) Part 417 Hazard Analysis and Critical Control Point (HACCP) Systems requirements and provides guidance on how establishments might develop HACCP plans that meet those requirements.
Establishments must comply with the 9 CFR Part 417 requirements. These regulations are included as text in this document and are available via active links (govinfo.gov). No new requirements are presented in this guidebook.
The guidance provided on how to develop a HACCP plan represents practices that FSIS recommends based on scientific and practical considerations. The methods, practices and forms used to demonstrate HACCP plan development are not required. Establishments may choose to use approaches not demonstrated in the guidebook.
Disclaimer: The contents of this guidance document do not have the force and effect of law and are not meant to bind the public in any way. This document is intended only to provide clarity to the public regarding existing requirements under the law or agency policies.