# The Use of Ingredients of Potential Public Health Concern
> **Food Safety and Inspection Service** · Compliance with the HACCP system regulations and request for comment. · Published 2006-05-08 · 71 FR 26677
## Document
- **Document number:** E6-6743
- **Category:** meat-poultry
- **Sub-agency:** Food Safety and Inspection Service
- **Federal Register citation:** 71 FR 26677
- **CFR reference:** 9 CFR 417
- **Publication date:** 2006-05-08
- **USDA docket:** Docket No. 05-016N
## Abstract

The Food Safety and Inspection Service (FSIS) is publishing this document to inform establishments that prepare meat and poultry products of the need to ensure that they maintain proper control over the use of ingredients, especially those that present a potential public health concern, and over the ingredient labeling of their products. Establishments should ensure that their systems provide such control as part of their next reassessment of their HACCP systems. FSIS invites comments on the matters presented in this document.

## Source
- [Federal Register document](https://www.federalregister.gov/documents/2006/05/08/E6-6743/the-use-of-ingredients-of-potential-public-health-concern)
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