Which part of Title 9 of the Code of Federal Regulations covers HACCP?

The correct answer is related to Hazard Analysis and Critical Control Point (HACCP) systems, which are crucial in ensuring food safety and compliance in the inspection process for meat and poultry products. Part 417 of Title 9 of the Code of Federal Regulations specifically addresses HACCP systems, outlining the requirements for food establishments to implement a system that identifies potential hazards and establishes critical control points to mitigate those hazards. This part serves as a framework for food safety practices and is essential for the proper management of food production to prevent foodborne illnesses.

The other parts mentioned cover different aspects of food safety regulations. For instance, Part 416 focuses on sanitation guidelines, while Part 430 deals with the regulations for specific types of products or additional requirements. Part 381 covers regulations pertaining to poultry products but does not specifically address HACCP systems in the way that Part 417 does. Understanding the distinctions between these regulations helps clarify why Part 417 is the one specifically dedicated to HACCP.