Minn. R. agency 144, ch. 4626, PLAN SUBMISSION AND APPROVAL, pt. 4626.1735

Current through Register Vol. 49, No. 27, December 30, 2024

Part 4626.1735 - CONTENTS OF HACCP PLAN. (See also part 4626.0420) 8-201.14

For a food establishment that is required under part 4626.1730 to have a HACCP plan, the licensee shall submit to the regulatory authority a properly prepared HACCP plan that includes:

A. general information such as the name of the license applicant or licensee, the I food establishment address, and contact information;

B. a categorization of the types of TCS foods that are to be controlled under the HACCP plan;_P2

C. a flow diagram or chart for each specific food or category type that identifies:

(1) each step in the process;_P2

(2) the hazards and controls for each step in the flow diagram or chart;p9

(3) the steps that are critical control points;_P2

(4) the ingredients, materials, and equipment used in the preparation of that food;_P2 and

(5) formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;_P2

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

(1) each critical control point;_P2

(2) the critical limits for each critical control point;_P2

(3) the method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;_P2

(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;_P2

(5) 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;_P2 and

(6) records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;_P2

E. supporting documents such as:

(1) food employee and supervisory training plan that addresses the food safety issues of concern;_P2

(2) copies of blank records forms that are necessary to implement the HACCP plan;_P2 and

(3) additional scientific data or other information, as required by the regulatory authority, supporting the determination that food safety is not compromised by the proposal;_P2 and

F. any other information required by the regulatory authority.

Minn. R. agency 144, ch. 4626, PLAN SUBMISSION AND APPROVAL, pt. 4626.1735

23 SR 519

43 SR 295

Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011