Which regulation governs HACCP systems for meat and poultry in the United States?

• A. 9 CFR Part 417
• B. 21 CFR Part 507
• C. 9 CFR Part 381
• D. 9 CFR Part 416

Answer: (A)

In the United States, HACCP for meat and poultry is regulated under 9 CFR Part 417. This regulation specifically codifies the HACCP requirements that meat and poultry establishments must implement, covering hazard analysis, identification of critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping. It embeds HACCP into the Federal Meat Inspection Act and Poultry Products Inspection Act framework, ensuring safety controls are built into processing from slaughter through distribution. The other options do not set the HACCP framework for meat and poultry: one is an FDA regulation affecting human foods more broadly, and the remaining parts relate to poultry inspection or general GMP/sanitation requirements, not the specific HACCP plan requirements.