Any permitted food establishment shall operate under a HACCP plan / food safety

Any permitted food establishment shall operate under a HACCP plan / food safety plan approved by the Health Authority, if required under Federal statutes. If not required under Federal statutes, any permitted food manufacturer, repacker/packer, and/or salvage operation which is in a risk category 3 or 4 shall establish and operate under a HACCP plan / food safety plan, as approved by the Health Authority, and which shall contain as a minimum: 1. A hazard analysis for all types of potentially hazardous foods that are manufactured, packed/repacked, or salvaged. A flow diagram by specific food or category type identifying critical control points and providing information on a. ingredients, materials, and equipment, and b. formulations or recipes. c. A written HACCP plan / food safety plan which identifies: d. each critical control point, e. the critical limits for each critical control point, f. the method and frequency for monitoring and controlling each critical control point, g. corrective action to be taken if the critical limits for each critical control point are not met, h. written records to document that the HACCP plan / food safety plan is properly implemented, and i. written Standard Sanitation Operating Procedures (SSOP's) in place which insure compliance with the good manufacturing practices of 21 CFR Part 110; and additional scientific data or other information or training, as required by the Health Authority, supporting the determination that food safety is not compromised by the proposal.