3701. PRE-OPERATIONAL ASSESSMENTS - TYPES OF FOOD, AND FOOD SAFETY ANALYSES

3701 PRE-OPERATIONAL ASSESSMENTS ─ TYPES OF FOOD AND FOOD SAFETY ANALYSES 3701.1 No vendor shall possess, prepare, sale, offer for sale, or give away any food requiring further processing from its original state without the submission of a HACCP Plan, Parasite Destruction Letter, or Risk Control Plan depending on the food and process as requested by the Department. P 3701.2 A vendor shall submit to the Department an original and one (1) copy of a “Hazard Analysis Work Sheet” and a “HACCP Plan” on forms provided by the Department. P 3701.3 A vendor shall submit to the Department a written HACCP Plan in accordance with this chapter, Chapter 42, and all applicable provisions of this subtitle, including but not limited to the following analyses: P (a) An assessment of any hazard in the flow of food; (b) The identity of any critical control point where food is subject to such hazard; (c) The establishment of standards and procedures of each critical control point; (d) The establishment of a monitoring system for all critical control points; (e) The establishment of corrective actions if such standards, procedures, or requirements are breached; and (f) The establishment of a recordkeeping system to document every hazard, procedure, control point, and corrective action. 3701.4 HACCP Plans shall be reviewed every six (6) months in conjunction with the issuance of a vendor’s Health Inspection Certificate. P 3701.5 Changes shall not be made to a HACCP Plan’s operating procedures, menu, ingredients or other products, and shall not be implemented without the Department’s approval. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).