{"data":{"id":"us/9-cfr-537.1","jurisdiction":"us","citation":"9 CFR 537.1","heading":"Basic requirements.","body":"(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.\n(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.","path":["Title 9—Animals and Animal Products","CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE","SUBCHAPTER F—MANDATORY INSPECTION OF FISH OF THE ORDER SILURIFORMES AND PRODUCTS OF SUCH FISH","PART 537—SANITATION REQUIREMENTS AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEMS; NOTIFICATION REGARDING ADULTERATED OR MISBRANDED PRODUCTS"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-9.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:03Z","sha256":"ffc01eb3bad4756900a2d52096c787e9ac7df99a9541e4de55edc933c4754771","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-534.4","next":"us/9-cfr-537.2"},"notice":"GroundRules: Original legal text. Not legal advice."}