9 CFR § 417.1 - Definitions.

---
identifier: "/us/cfr/t9/s417.1"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 417.1 - Definitions."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "417.1"
section_name: "Definitions."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "E"
subchapter_name: "REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT, THE POULTRY PRODUCTS INSPECTION ACT, AND THE EGG PRODUCTS INSPECTION ACT"
part_number: "417"
part_name: "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 451-470, 601-695, 1031-1056; 7 U.S.C. 450, 1901-1906; 7 CFR 2.18, 2.53."
regulatory_source: "61 FR 38868, July 25, 1996, unless otherwise noted."
cfr_part: "417"
---


# 417.1 Definitions.

For purposes of this part, the following definitions shall apply:

*Corrective action.* Procedures to be followed when a deviation occurs.

*Critical control point.* A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

*Critical limit.* The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.

*Food safety hazard.* Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

*HACCP System.* The HACCP plan in operation, including the HACCP plan itself.

*Hazard.* SEE *Food Safety Hazard.*

*Preventive measure.* Physical, chemical, or other means that can be used to control an identified food safety hazard.

*Process-monitoring instrument.* An instrument or device used to indicate conditions during processing at a critical control point.

*Responsible establishment official.* The individual with overall authority on-site or a higher level official of the establishment.