Hazard analysis and critical control point (HACCP) systems (21 CFR 120.1-120.25).

Part 120 of Title 21 of the Federal Code of Regulations prescribes various provisions related to the introduction and application of the Hazard analysis and critical control point systems, also known as HACCP in international food safety standards.
This Regulation prescribes concrete rules regarding the: applicability; current good manufacturing practice; sanitation standard operating procedures; hazard analysis; hazard analysis and critical control point (HACCP) plan; legal basis; corrective actions; verification and validation; records and data keeping; training; application of requirements to imported products.