{"data":{"id":"us-va/2vac5-585-3630","jurisdiction":"us-va","citation":"2VAC5-585-3630","heading":"Contents of a HACCP plan","body":"For a food establishment that is required under 2VAC5-585-3620 to have a HACCP plan, the permit applicant or permit holder shall submit to the department a properly prepared HACCP plan that includes:\n\n1. General information such as the name of the permit applicant or permit holder, the food establishment address, and contact information;\n\n2. A categorization of the types of time/temperature control for safety foods that are to be controlled under the HACCP plan;Pf\n\n3. A flow diagram or chart for each specific food or category type that identifies:\n\na. Each step in the process;Pf and\n\nb. The steps that are critical control points;Pf\n\n4. The ingredients, recipes, or formulations; materials and equipment used in the preparation of each specific food or category type; and methods and procedural control measures that address the food safety concerns involved;Pf\n\n5. A critical control points summary for each specific food category type that clearly identifies:\n\na. Each critical control point;Pf\n\nb. The significant hazards for each critical control point;Pf\n\nc. The critical limits for each critical control point;Pf\n\nd. The method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;Pf\n\ne. Action to be taken by the designated food employee or person in charge if the critical limits for each critical control point are not met;Pf\n\nf. 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;Pf and\n\ng. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;Pf\n\n6. Supporting documents such as:\n\na. Food employee and supervisory training plan and operating procedures that address the food safety issues of concern;Pf\n\nb. Copies of blank record forms that are necessary to implement the HACCP plan;Pf\n\nc. 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\n\n7. Any other information required by the department.","path":["Title 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part VIII. Compliance and Enforcement","Article 2. Plan Submission and Approval"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section3630/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:45:06Z","sha256":"9c6edde6afce0d28f40812e8049f3092d9461dffa2ee6f39722a40d9a22205ec","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-3620","next":"us-va/2vac5-585-3640"},"notice":"GroundRules: Original legal text. Not legal advice."}