9 CFR § 537.1 - Basic requirements.

---
identifier: "/us/cfr/t9/s537.1"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 537.1 - Basic requirements."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "537.1"
section_name: "Basic requirements."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "F"
subchapter_name: "MANDATORY INSPECTION OF FISH OF THE ORDER SILURIFORMES AND PRODUCTS OF SUCH FISH"
part_number: "537"
part_name: "SANITATION REQUIREMENTS AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEMS; NOTIFICATION REGARDING ADULTERATED OR MISBRANDED PRODUCTS"
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. 21 U.S.C. 601-602, 606-622, 624-695; 7 CFR 2.7, 2.18, 2.53."
regulatory_source: "80 FR 75616, Dec. 2, 2015, unless otherwise noted."
cfr_part: "537"
---


# 537.1 Basic requirements.

(a)(1) Any official establishment that prepares or processes fish or fish products for human food must comply with the requirements contained in 9 CFR parts 416, Sanitation and 417, Hazard Analysis and Critical Control Point (HACCP) Systems, except as otherwise provided in this subchapter.

(2) For the purposes of 9 CFR part 416, Sanitation; 9 CFR part 417, Hazard Analysis and Critical Control Point (HACCP) Systems; and 9 CFR part 500, Rules of Practice, an “official establishment” or “establishment” includes a plant that prepares or processes fish or fish products.