{"data":{"id":"us/9-cfr-537.2","jurisdiction":"us","citation":"9 CFR 537.2","heading":"Hazard analysis and HACCP plan.","body":"(a) A fish establishment's hazard analysis shall take into account the food safety hazards that can occur before, during, and after harvest.\n(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.","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":"33df9a7425f3cdcfc23c28e3c59b2918118aa8a61d0960466bca3e0f73348b2b","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-537.1","next":"us/9-cfr-537.3"},"notice":"GroundRules: Original legal text. Not legal advice."}