PART 417 — HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS [9 CFR 417 ]PART417 — HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)SYSTEMS [ 9 CFR 417 ]Table of Contents§ 417.1 — Definitions.§ 417.2 — Hazard Analysis and HACCP Plan.[ Last FR update: 11/14/1997 ]§ 417.3 — Corrective actions.§ 417.4 — Validation, Verification,Reassessment.[ Last FR update:05/08/2012 ]§ 417.5 — Records.§ 417.6 — Inadequate HACCP Systems.§ 417.7 — Training.§ 417.8 — Agency verification.Authority: 7U.S.C. 450; 21U.S.C. 451–470, 601–695; 7U.S.C. 1901–1906; 7 CFR 2.18, 2.53.Source: 61FR 38868, July 25, 1996, unless otherwise noted.§ 417.1 Definitions.For purposes of this part, the following definitionsshall apply:Corrective action.Proceduresto be followed when a deviation occurs.Critical control point.Apoint, step, or procedure in a food process at which control can be appliedand, as a result, a food safety hazard can be prevented, eliminated, or r...