s 271-9.6 Contents of a HACCP plan.


Published: 2021-01-15

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For a food establishment that is required under section 271-9.5 of this Subpart to have a HACCP Plan, the plan and specifications shall indicate:

(a) a categorization of the types of potentially hazardous foods or other foods that are specified by the department;

(b) a flow diagram by specific food or category type identifying critical control points and providing information on the following:

(1) ingredients, materials and equipment used in the preparation of that food; and

(2) formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;

(c) food employee and supervisory training plan that addresses the food safety issues of concern;

(d) a statement of standard operating procedures for the plan under consideration including clearly identifying:

(1) each critical control point;

(2) the critical limits for each critical control point;

(3) the method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;

(4) the method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points;

(5) action to be taken by the person in charge if the critical limits for each critical control point are not met;

(6) records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed; and

(e) additional scientific data or other information, as required by the department, supporting the determination that food safety is not compromised by the proposal.