2501.1 The HACCP Plan shall, at a minimum, comply with the requirements of section 704 and:

1. (a) List the food safety hazards that are reasonably likely to occur for:
2. (1) Natural toxins;
3. (2) Microbiological contamination;
4. (3) Chemical contamination;
5. (4) Pesticides;
6. (5) Drug residues;
7. (6) Unapproved use of direct or indirect food or color additives; and
8. (7) Physical hazards;
9. (b) List the critical control points for each of the identified food safety hazards, including as appropriate:
10. (1) Critical control points designed to control food safety hazards introduced outside the processing plant environment, including food safety hazards that occur before, during, and after harvest. At a minimum, the critical control points shall include those identified in chapter 27, as applicable; and
11. (2) Critical control points designed to control food safety hazards that could be introduced in the processing plant environment. At a minimum, the critical control points shall include those identified in chapter 27, as applicable;
12. (c) List the critical limits that must be met at each of the critical control points. At a minimum, the critical limits shall include those listed in chapter 27, as applicable. These limits shall be met as components of good manufacturing practice;
13. (d) List the procedures, and frequency thereof, that shall be used to monitor each of the critical control points to ensure compliance with the critical limits;
14. (e) Include any corrective action plans that have been developed to be followed in response to deviations from critical limits at critical control points;
15. (f) Provide for a record keeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring; and
16. (g) List the verification procedures, and frequency thereof, that the dealer shall use in accordance with section 2503.

SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).