Section 537.2 - Hazard analysis and HACCP plan(a) A fish establishment's hazard analysis shall take into account the food safety hazards that can occur before, during, and after harvest.(b) The failure of an establishment to develop and implement a hazard analysis and a HACCP plan that comply with this part or to operate in accordance with the requirements of 9 CFR Chapter III, Subchapter E, will render the products produced under these conditions adulterated.