{ "name": "ProbeLedger Haccp Legal Requirements", "title": "Haccp Legal Requirements", "url": "https://probeledger.com/datasets/haccp-legal-requirements/", "csv": "https://probeledger.com/datasets/haccp-legal-requirements.csv", "markdown": "https://probeledger.com/datasets/haccp-legal-requirements/index.md", "computed_at": "2026-10-05", "license": "https://probeledger.com/terms", "headline": "The Haccp Legal Requirements carries 2 published figures read from 4 sources' own pages, from 1 to 2 year, read 26 September 2026.", "quotes": [ "The Haccp Legal Requirements carries 2 published figures read from 4 sources' own pages, from 1 to 2 year, read 26 September 2026.", "4 of the 22 named sources read in full publish a figure; 17 publish none, read 26 September 2026.", "Haccp Legal Requirements, obligation exemption threshold: median 100,000 CAD across 1 source, read 26 September 2026.", "Haccp Legal Requirements, obligation record retention: median 1.50 year across 2 sources, read 26 September 2026.", "Haccp Legal Requirements, obligation record retention: median 24 hour across 1 source, read 26 September 2026.", "Haccp Legal Requirements, obligation supervisor absence: median 30 day across 1 source, read 26 September 2026.", "Haccp Legal Requirements, obligation reheating: median 2 hour across 1 source, read 26 September 2026." ], "citation": "\"ProbeLedger Haccp Legal Requirements\", updated 2026-10-05, https://probeledger.com/datasets/haccp-legal-requirements/.", "changed_since": null, "national": { "unit": "year", "n": 2, "median": 1.5, "min": 1, "max": 2, "p25": null, "p75": null, "mean": 1.5, "units": { "CAD": 1, "day": 1, "hour": 2, "year": 2 }, "published_sources": 4, "named_sources": 23, "read_sources": 22, "not_published": 17, "published_share": 0.182 }, "by_axis": { "obligation": { "exemption threshold": { "CAD": { "n": 1, "median": 100000, "min": 100000, "max": 100000, "p25": 100000, "p75": 100000, "mean": 100000 } }, "record retention": { "year": { "n": 2, "median": 1.5, "min": 1, "max": 2, "p25": null, "p75": null, "mean": 1.5 }, "hour": { "n": 1, "median": 24, "min": 24, "max": 24, "p25": 24, "p75": 24, "mean": 24 } }, "supervisor absence": { "day": { "n": 1, "median": 30, "min": 30, "max": 30, "p25": 30, "p75": 30, "mean": 30 } }, "reheating": { "hour": { "n": 1, "median": 2, "min": 2, "max": 2, "p25": 2, "p75": 2, "mean": 2 } } } }, "rows": [ { "source": "CFIA, regulatory requirements: preventive control plan", "url": "https://inspection.canada.ca/en/food-safety-industry/preventive-control-plans/regulatory-requirements-0", "figure": "$100,000 ", "value": 100000, "unit": "CAD", "vat": null, "axis": { "obligation": "exemption threshold" }, "retrieved_at": "2026-09-26", "quote": "Note that certain food businesses may not be required to have a PCP, for example, if their annual gross food sales are $100,000 or less.", "source_class": "primary-government", "text_sha256": "7db521eaccd2d4117e10fe698b4e502ea808d5bdd1fcfa8e1bb5b5d84d9833cb" }, { "source": "CFIA, regulatory requirements: preventive control plan", "url": "https://inspection.canada.ca/en/food-safety-industry/preventive-control-plans/regulatory-requirements-0", "figure": "2 years", "value": 2, "unit": "year", "vat": null, "axis": { "obligation": "record retention" }, "retrieved_at": "2026-09-26", "quote": "Your PCP includes documents to prove that you are sourcing the food your export from a licence holder. You keep those documents for 2 years after the day on which you prepared them.", "source_class": "primary-government", "text_sha256": "7db521eaccd2d4117e10fe698b4e502ea808d5bdd1fcfa8e1bb5b5d84d9833cb" }, { "source": "the instrument per jurisdiction", "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123", "figure": "1 year", "value": 1, "unit": "year", "vat": null, "axis": { "obligation": "record retention" }, "retrieved_at": "2026-09-26", "quote": "(1) All records required by this part shall be retained at the processing facility or importer's place of business in the United States for at least 1 year after the date they were prepared in the case of refrigerated products and for at least 2 years after the date they were prepared in the case of frozen, preserved, or shelf-stable products.", "source_class": "primary-government", "text_sha256": "d3a1799ca3caa72eb561e09a0462731dd6a09c828a37f94f4cc8dd27ebb65497" }, { "source": "eCFR, 9 CFR 417.5 (records and retention)", "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417/section-417.5", "figure": "24 hours", "value": 24, "unit": "hour", "vat": null, "axis": { "obligation": "record retention" }, "retrieved_at": "2026-09-26", "quote": "(1) Establishments shall retain all records required by paragraph (a)(3) of this section as follows: for slaughter activities for at least one year; for refrigerated product, for at least one year; for frozen, preserved, or shelf-stable products, for at least two years. (2) Off-site storage of records required by paragraph (a)(3) of this section is permitted after six months, if such records can b", "source_class": "primary-government", "text_sha256": "244ee1140a475dd8841d79c3b997170eb80ed61e029ae2c3bb5651bac29e71b9" }, { "source": "FSANZ, Standard 3.2.2A (the standard as published, PDF)", "url": "https://www.foodstandards.gov.au/sites/default/files/2023-12/Standard%203.2.2A%20Food%20Safety%20Management%20Tools-%20corrected%20271123.pdf", "figure": "30 days", "value": 30, "unit": "day", "vat": null, "axis": { "obligation": "supervisor absence" }, "retrieved_at": "2026-09-26", "quote": "For short periods of absence (for example, up to 30 days), there is no need to", "source_class": "primary-government", "text_sha256": "0dd01ce9c42bb7581a688199e7ee2be174a0b086545f6749eac2e23a757143f6" }, { "source": "FSANZ, Standard 3.2.2A (the standard as published, PDF)", "url": "https://www.foodstandards.gov.au/sites/default/files/2023-12/Standard%203.2.2A%20Food%20Safety%20Management%20Tools-%20corrected%20271123.pdf", "figure": "2 hours", "value": 2, "unit": "hour", "vat": null, "axis": { "obligation": "reheating" }, "retrieved_at": "2026-09-26", "quote": "REHEATING subclause 7(4) A food business must, when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a heat process that rapidly heats the food to a temperature of 60°C or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food. That cooked and cooled PHF is reheated rapidly (wi", "source_class": "primary-government", "text_sha256": "0dd01ce9c42bb7581a688199e7ee2be174a0b086545f6749eac2e23a757143f6" } ], "not_published": [ { "source": "FDA, HACCP principles and application guidelines", "url": "https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines", "retrieved_at": "2026-09-19", "reason": "read in full and no accepted figure on the page" }, { "source": "eCFR, 9 CFR Part 417 (HACCP systems, meat and poultry)", "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417", "retrieved_at": "2026-09-26", "reason": "every candidate on the page was refused" }, { "source": "eCFR, 9 CFR 417.2 (hazard analysis and HACCP plan)", "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417/section-417.2", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "EUR-Lex, Regulation (EC) 852/2004 on the hygiene of foodstuffs", "url": "https://eur-lex.europa.eu/eli/reg/2004/852/oj/eng", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "legislation.gov.uk, Regulation 852/2004 Article 5 as adopted", "url": "https://www.legislation.gov.uk/eur/2004/852/article/5/adopted", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "legislation.gov.uk, Food Safety Act 1990 (contents)", "url": "https://www.legislation.gov.uk/ukpga/1990/16/contents", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "legislation.gov.uk, Food Safety Act 1990 section 21 (due diligence defence)", "url": "https://www.legislation.gov.uk/ukpga/1990/16/section/21", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "GOV.UK, food safety management systems (FSA business guidance)", "url": "https://www.gov.uk/food-safety-management-systems", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "GOV.UK, food hygiene for businesses", "url": "https://www.gov.uk/food-hygiene-businesses", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "GOV.UK, FSA manual for official controls", "url": "https://www.gov.uk/guidance/food-standards-agency-manual-for-official-controls", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "FSAI, HACCP - food safety management system", "url": "https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-(haccp)", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "FSAI, HACCP FAQ", "url": "https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-(haccp)/haccp-faq", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "FSAI, hygiene of foodstuffs legislation", "url": "https://www.fsai.ie/enforcement-and-legislation/legislation/food-legislation/food-hygiene/hygiene-of-foodstuffs", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "FSANZ, food safety management tools (Standard 3.2.2A)", "url": "https://www.foodstandards.gov.au/business/food-safety/overview-food-safety-management-tools", "retrieved_at": "2026-09-26", "reason": "read in full and no accepted figure on the page" }, { "source": "NSW Food Authority, Standard 3.2.2A food safety management tools", "url": "https://www.foodauthority.nsw.gov.au/retail/standard-322a-food-safety-management-tools", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "MPI New Zealand, introduction to the Food Act 2014", "url": "https://www.mpi.govt.nz/food-business/running-a-food-business/food-act-2014/introduction-food-act-2014", "retrieved_at": "2026-09-12", "reason": "read in full and no accepted figure on the page" }, { "source": "Codex Alimentarius, General Principles of Food Hygiene CXC 1-1969 (FAO)", "url": "https://openknowledge.fao.org/server/api/core/bitstreams/6866dc55-d2c0-48dd-a528-a4d634f1b0b4/content", "retrieved_at": "2026-09-19", "reason": "read in full and no accepted figure on the page" } ], "sources": [ { "url": "https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines", "label": "FDA, HACCP principles and application guidelines", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417", "label": "eCFR, 9 CFR Part 417 (HACCP systems, meat and poultry)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417/section-417.2", "label": "eCFR, 9 CFR 417.2 (hazard analysis and HACCP plan)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-417/section-417.5", "label": "eCFR, 9 CFR 417.5 (records and retention)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123", "label": "eCFR, 21 CFR Part 123 (fish and fishery products HACCP)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://eur-lex.europa.eu/eli/reg/2004/852/oj/eng", "label": "EUR-Lex, Regulation (EC) 852/2004 on the hygiene of foodstuffs", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.legislation.gov.uk/eur/2004/852/article/5/adopted", "label": "legislation.gov.uk, Regulation 852/2004 Article 5 as adopted", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.legislation.gov.uk/ukpga/1990/16/contents", "label": "legislation.gov.uk, Food Safety Act 1990 (contents)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.legislation.gov.uk/ukpga/1990/16/section/21", "label": "legislation.gov.uk, Food Safety Act 1990 section 21 (due diligence defence)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.gov.uk/food-safety-management-systems", "label": "GOV.UK, food safety management systems (FSA business guidance)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.gov.uk/food-hygiene-businesses", "label": "GOV.UK, food hygiene for businesses", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.gov.uk/guidance/food-standards-agency-manual-for-official-controls", "label": "GOV.UK, FSA manual for official controls", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-(haccp)", "label": "FSAI, HACCP - food safety management system", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.fsai.ie/business-advice/running-a-food-business/food-safety-management-system-(haccp)/haccp-faq", "label": "FSAI, HACCP FAQ", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.fsai.ie/enforcement-and-legislation/legislation/food-legislation/food-hygiene/hygiene-of-foodstuffs", "label": "FSAI, hygiene of foodstuffs legislation", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.foodstandards.gov.au/business/food-safety/overview-food-safety-management-tools", "label": "FSANZ, food safety management tools (Standard 3.2.2A)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.foodauthority.nsw.gov.au/retail/standard-322a-food-safety-management-tools", "label": "NSW Food Authority, Standard 3.2.2A food safety management tools", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://inspection.canada.ca/en/food-safety-industry/preventive-control-plans/regulatory-requirements-0", "label": "CFIA, regulatory requirements: preventive control plan", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.mpi.govt.nz/food-business/running-a-food-business/food-act-2014/introduction-food-act-2014", "label": "MPI New Zealand, introduction to the Food Act 2014", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.foodstandards.gov.au/sites/default/files/2023-12/Standard%203.2.2A%20Food%20Safety%20Management%20Tools-%20corrected%20271123.pdf", "label": "FSANZ, Standard 3.2.2A (the standard as published, PDF)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://openknowledge.fao.org/server/api/core/bitstreams/6866dc55-d2c0-48dd-a528-a4d634f1b0b4/content", "label": "Codex Alimentarius, General Principles of Food Hygiene CXC 1-1969 (FAO)", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://myhaccp.food.gov.uk/help/guidance/introduction-myhaccp", "label": "FSA MyHACCP tool guidance", "license": "the publisher's own terms; quoted for reporting and comment" }, { "url": "https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-123", "label": "the instrument per jurisdiction", "license": "the publisher's own terms; quoted for reporting and comment" } ], "methodology": "Every row is a verbatim sentence read from the named source's own page through our fetch service on the date shown, hash-pinned to the stored read (the sha of the page's visible text; the raw page is mirrored to R2). 4 of the 22 named sources that could be read published a usable figure; 17 published none and are recorded as not published, never filled in; 1 could not be read (blocked, dead or unreachable) and count nowhere. The headline figures (median, minimum, maximum, quartiles) are over ONE figure per source in year (a source's median where its page yielded several accepted sentences), so N counts sources, never sentences; 8 candidate sentence(s) were refused by a reviewer with the reason recorded. The fuller derivation this dataset is chartered to grow into (not yet what the figures above are; they are each source's own published figure as read): one row per jurisdiction per obligation - who must have HACCP-based procedures, the instrument and article that says so, the principles as codified there, the review trigger, the record-retention period and the penalty - each quoted from that jurisdiction's own authority with its effective date; across the rows, the comparison nobody publishes: how many of the jurisdictions we cover codify all seven principles, which exempt low-risk businesses, the spread of record-retention periods (one year in the EU's flexibility guidance against the eCFR's one- and two-year rules), and changed-since the previous read", "embed": "

1 to 2 year

2 published figures, Haccp Legal Requirements, across 4 sources, read 26 September 2026

Source: ProbeLedger Haccp Legal Requirements
" }