U.S. Poultry HACCP Management System (9 CFR 417, 416 & 381, USDA FSIS)
U.S. Poultry HACCP Management System (9 CFR 417, 416 & 381, USDA FSIS)
An editable HACCP documentation system for USDA FSIS-inspected chicken and turkey establishments, from slaughter to cooked and ready-to-eat poultry, built around 9 CFR 417, 416 and 381.
Couldn't load pickup availability
Written and reviewed by practising specialists. Who writes this
Built and reviewed with our methodology. Read it
By document type
| Category | Files |
|---|---|
| Manuals | 4 |
| Policies | 1 |
| Procedures & SOPs | 32 |
| Plans & Programmes | 7 |
| Forms & Records | 69 |
| Checklists & Audit Tools | 15 |
| Registers, Logs & Matrices | 5 |
| Training & Awareness | 5 |
| Guides & Work Instructions | 18 |
| Tools & Workbooks | 1 |
| Other Documents | 23 |
Key documents
| Reference | Document | Format |
|---|---|---|
| PH-MAN-001 | USDA FSIS Poultry HACCP Manual | Word |
| PH-HP-000 | HACCP Plan Template (Landscape) | Word |
| PH-SOP-015 | Poultry Slaughter HACCP Process Control Module — Sanitary Dressing | Word |
| PH-SOP-051 | Poultry Salmonella Control Program | Word |
| PH-FRM-066 | Zero Fecal Check Record (CCP) | Word |
| PH-XLS-001 | Poultry HACCP Master Workbook | Excel |
- Need the complete document list? Request it — same day
- Want to check the quality first? Preview free samples
Overview
A poultry establishment carries a heavy record load: the HACCP plan, Sanitation SOPs, sanitary dressing, zero faecal checks, chilling and antimicrobial interventions, each with records that meet 9 CFR 417.5. This system covers slaughter under any inspection system (traditional, SIS, NELS, NTIS and NPIS), raw parts and ground poultry, further processing, and cooked and ready-to-eat products.
Slaughter modules cover live bird control, sanitary dressing with NPIS establishment sorting and zero faecal CCP checks, chilling and antimicrobial interventions. For further processing it covers cooking, stabilisation, cooling and post-lethality controls, with Listeria, Salmonella and Campylobacter programmes. FSIS Salmonella policy is handled with care: the documents tell you to confirm its status before relying on any standard.
The files reference 9 CFR Part 417 as shown on the eCFR in September 2026, with 9 CFR 416, 381, 430, 424, 418 and 500 where they apply. FSIS guidance, including the HACCP guidebook (October 2020), the validation guideline (April 2015) and the generic poultry slaughter and NPIS models, is labelled nonbinding and listed for verification before use. AGS is independent and is not affiliated with USDA FSIS. Regulations are referenced by citation, and no regulation text is included.
What this system covers
- Regulatory summary: the poultry requirements of 9 CFR 417, 416, 381, 430, 424, 418 and 500, with a status note on the Salmonella framework.
- Slaughter: live bird control, sanitary dressing, NPIS sorting, zero faecal checks, chilling and antimicrobial interventions.
- Raw and further processed poultry: ground poultry and further processed poultry modules.
- Cooked and ready-to-eat: cooking, stabilisation, cooling and post-lethality controls.
- Pathogens: Listeria, Salmonella and Campylobacter programmes and a hazard control library.
- HACCP and records: HACCP principle procedures, forms that carry the 9 CFR 417.5 record rules, illustrative HACCP models and process flow models.
- Assurance: audit checklists, an inspection readiness guide and evidence matrix, a gap assessment, a 9 CFR 417 compliance matrix, training modules, an implementation guide, a scientific support guide and a reference library.
Who it's for
U.S. poultry establishments: chicken and turkey slaughter under any inspection system, raw parts and ground poultry, further processing, and cooked and ready-to-eat poultry. The person with overall authority on site and the HACCP coordinator, who sign the HACCP plan and Sanitation SOPs, have their own starting documents.
For beef, pork, lamb and goat, see the U.S. Meat HACCP Management System (9 CFR 417 & 416, USDA FSIS). For a Codex-based system, see the HACCP Meat & Poultry Management System.
Everything you get
Every toolkit gives you a full set of working documents for your standard, ready to edit and use.
Native Microsoft files. Add your logo and adapt every document to how you work.
Your full toolkit arrives as a ZIP the moment payment clears.
One purchase covers everyone in your organisation. No per-seat fees.
Built by people who run real audits, so the content matches what assessors check.
One payment, perpetual licence for your organisation. No subscriptions, no renewals.
Full refund if your files are faulty, incomplete or not as described and we can't put it right
Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
Are the documents really editable?
Yes. Every file is native Microsoft Word or Excel — no locked PDFs. Add your logo, change wording, and tailor the content to your organisation. The toolkit is yours to keep and reuse.
Does this certify my organisation?
No. These are documentation toolkits aligned to the relevant standard to help you prepare. Certification itself is issued by an accredited certification body after their audit. Our toolkits give you a strong, audit-ready starting point.
How is it delivered?
Instantly and digitally. There's no physical shipment — you download the files right after payment and receive a backup link by email.
Do I get updates?
Yes. If we revise this toolkit, you're entitled to the updated version at no extra cost — just contact us with your order details.
What is your refund policy?
These are digital products, so once a toolkit has been downloaded we cannot take it back. If you have not downloaded yet, contact us and we will cancel the order and refund you in full. We also refund in full if the files are damaged, incomplete, or not what the product page described.
Cannot find your standard?
Tell us which scheme you work to. We will point you to the right toolkit.
More in U.S. Food Safety
See all 16
U.S. Beverage HACCP & Preventive Controls Management System (21 CFR 117)
U.S. Food Safety297 documents $990USD
U.S. Bakery HACCP & Preventive Controls Management System (21 CFR 117)
U.S. Food Safety330 documents $990USD
U.S. Meat HACCP Management System (9 CFR 417 & 416, USDA FSIS)
U.S. Food Safety188 documents $990USD