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 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; P2 (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.