12VAC5-421-3630: Contents of a HACCP plan

For a food establishment that is required to have a HACCP plan pursuant to 12VAC5-421-3620, the permit applicant or permit holder shall submit to the department a properly prepared HACCP plan that includes:

1. General information, including the name of the permit applicant or permit holder, the food establishment address, and contact information;

2. A categorization of the types of time/temperature control for safety food that is to be controlled under the HACCP plan;Pf

3. A flow diagram or chart for each specific food or category type that identifies:

a. Each step in the process,Pf and

b. The steps that are critical control pointsPf

.

4. The ingredients, recipes or formulations, materials and equipment used in the preparation of each specific food or category type, and the methods and procedural control measures that address the food safety concerns involved;Pf

5. A critical control points summary for each specific food or category type that clearly identifies:

a. Each critical control point;Pf

b. The significant hazards for each critical control point;Pf

c. The critical limits for each critical control point;Pf

d. The method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;Pf

e. The method and frequency for the person in charge or food employee to routinely verify that the food employee is following standard operating procedures and monitoring critical control points;Pf

f. The action to be taken by the food employee or person in charge if the critical limits for each critical control point are not met;Pf and

g. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;Pf

6. Supporting documents, including:

a. Food employee and supervisory training plan addressing food safety issues;Pf

b. Copies of blank records forms that are necessary to implement the HACCP plan;Pf

c. Additional scientific data or other information, as required by the department, supporting the determination that food safety is not compromised by the proposal;Pf and

7. Any other information required by the department.