Section 16.02.19.355 - FOOD PROCESSING PLANTSFood processing plants, establishments, canning factories, or operations must meet the requirements in Chapters 1 through 8 of the incorporated Food Code, and this rule.
01.Thermal Processing of Low-Acid Foods. Low-acid food products processed using thermal methods for canning must meet the requirements of 21 CFR 113.02.Processing of Acidified Foods. Acidified food products must meet the requirements of 21 CFR 114.03.Bottled Water Processing. Bottled drinking water processed in Idaho must be from a licensed processing facility that meets the requirements of 21 CFR 129 . Bottled drinking water must also meet the quality and monitoring requirements in 21 CFR 165.04.Approval of Process Methods. A variance by the regulatory authority must be approved and granted for specialized processing methods for products listed in Section 3-502.11.05.Labels. Proposed labels must be submitted to the regulatory authority for review and approval before printing.06.Testing. The license holder is responsible for chemical, microbiological, or extraneous material testing procedures to identify failures or food contamination of food products being processed or manufactured by the license holder.07.Quality Assurance Program. The license holder or their designee must develop and submit to the regulatory authority for review and approval a quality assurance program or HACCP plan that covers the food processing operation and includes the following:a. An organization chart identifying the person responsible for quality control operations;b. A process flow diagram outlining the processing steps from the receipt of the raw materials to the production and packaging of the finished product(s) or group of related products;c. A list of specific points in the process that are critical control points that have scheduled monitoring;d. Product codes that establish and identify the production date and batch;e. A manual covering sanitary maintenance of the facility and hygienic practices to be followed by the employees; andf. A records system allowing for review and evaluation of all operations including the quality assurance program results. These records must be kept for a period of time that exceeds the shelf life of the product by six (6) months or for two (2) years, whichever is less.Idaho Admin. Code r. 16.02.19.355