417.2.c The contents of the HACCP plan. The HACCP plan shall, at a minimum:
417.2.c.1 List the food safety hazards identified in accordance with paragraph (a) of this section, which must be controlled for each process.
417.2.c.2 List the critical control points for each of the identified food safety hazards, including, as appropriate:
417.2.c.2.i Critical control points designed to control food safety hazards that could be introduced in the establishment, and
417.2.c.2.ii Critical control points designed to control food safety hazards introduced outside the establishment, including food safety hazards that occur before, during, and after entry into the establishment;
417.2.c.3 List the critical limits that must be met at each of the critical control points. Critical limits shall, at a minimum, be designed to ensure that applicable targets or performance standards established by FSIS, and any other requirement set forth in this chapter pertaining to the specific process or product, are met;
417.2.c.4 List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;
417.2.c.5 Include all corrective actions that have been developed in accordance with Sec. 417.3(a) of this part, to be followed in response to any deviation from a critical limit at a critical control point; and
417.2.c.6 Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring.
417.2.c.7 List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with Sec. 417.4 of this part.
417.2.d Signing and dating the HACCP plan.
417.2.d.1 The HACCP plan shall be signed and dated by the responsible establishment individual. This signature shall signify that the establishment accepts and will implement the HACCP plan.
417.2.d.2 The HACCP plan shall be dated and signed:
417.2.d.2.i Upon initial acceptance;
417.2.d.2.ii Upon any modification; and
417.2.d.2.iii At least annually, upon reassessment, as required under Sec. 417.4(a)(3) of this part.
417.2.e Pursuant to 21 U.S.C. 456, 463, 608, and 621, the failure of an establishment to develop and implement a HACCP plan that complies with this section, or to operate in accordance with the requirements of this part, may render the products produced under those conditions adulterated.