9 CFR § 537.2 - Hazard analysis and HACCP plan.

---
identifier: "/us/cfr/t9/s537.2"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 537.2 - Hazard analysis and HACCP plan."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "537.2"
section_name: "Hazard analysis and HACCP plan."
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"
---


# 537.2 Hazard analysis and HACCP plan.

(a) A fish establishment's hazard analysis shall take into account the food safety hazards that can occur before, during, and after harvest.

(b) The failure of an establishment to develop and implement a hazard analysis and a HACCP plan that comply with this part or to operate in accordance with the requirements of 9 CFR Chapter III, Subchapter E, will render the products produced under these conditions adulterated.