[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR417.7]



[Page 636]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 417_HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

SYSTEMS--Table of Contents

 

Sec. 417.7  Training.



    (a) Only an individual who has met the requirements of paragraph (b) 

of this section, but who need not be an employee of the establishment, 

shall be permitted to perform the following functions:

    (1) Development of the HACCP plan, in accordance with Sec. 417.2(b) 

of this part, which could include adapting a generic model that is 

appropriate for the specific product; and

    (2) Reassessment and modification of the HACCP plan, in accordance 

with Sec. 417.3 of this part.

    (b) The individual performing the functions listed in paragraph (a) 

of this section shall have successfully completed a course of 

instruction in the application of the seven HACCP principles to meat or 

poultry product processing, including a segment on the development of a 

HACCP plan for a specific product and on record review.