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).