1. (a) The following applicants or licensees shall submit to the department a complete hazard analysis and critical control point (HACCP) plan for approval prior to engaging in an activity that requires such a plan:

   1. (1) Food processing plants that produce potentially hazardous food;
   2. (2) Any food establishment engaging in an activity that requires a variance as specified under Food Code subparagraph 3-401.11 (D)(4), § 3-502.11, or ¶ 4-204.110 (B);
   3. (3) Any food establishment engaging in a food preparation or processing method that the department determines requires a variance, based on the submission of plans and specifications in accordance with He-P 2304.12, an inspection finding, or a variance request;
   4. (4) Any food establishment engaging in an activity specified under Food Code § 3-502.12; and
   5. (5) Any food establishment which is required to have a HACCP plan by law.

2. (b) A complete HACCP plan shall include the following:

   1. (1) A categorization of the types of TCS foods that are specified in the menu;

   2. (2) A flow diagram by specific food or category type identifying critical control points and providing information on the following:

      1. a. Ingredients, materials, and equipment used in the preparation of that food; and
      2. b. Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;
   3. (3) Food employee and supervisory training plan that addresses the food safety issues of concern;

   4. (4) A statement of standard operating procedures for the plan under consideration including clearly identifying:

      1. a. Each critical control point;
      2. b. The critical limits for each critical control point;
      3. c. The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;
      4. d. 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;
      5. e. Action to be taken by the person in charge if the critical limits for each critical control point are not met; and
      6. f. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed; and
   5. (5) Additional scientific data or other information, as needed by the department to make its determination under (c) below, supporting the determination that food safety is not compromised by the proposal.
3. (c) The department shall review HACCP plans for compliance with all applicable sections of RSA 143, RSA 143-A, and He-P 2300 and notify the applicant or licensee as to whether the plan complies with these requirements.

Source. #6722, eff 3-27-98; ss by #7893, eff 5-21-03; ss by #9857-A, eff 2-1-11, EXPIRED: 2-1-19 New. #12729, INTERIM, eff 2-21-19, EXPIRES: 8-20-19; ss by #12852, eff 8-20-19