(a) A food establishment that packages food using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under section 271-9.6(d) of this Part and that:

1. (1) identifies the food to be packaged;

2. (2) limits the food packaged to a food that does not support the growth of Clostridium bolulinum because it complies with one of the following:

   1. (i) has an a_w of 0.91 or less;
   2. (ii) has a pH of 4.6 or less;
   3. (iii) is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR section 318.7, "Approval of substances for use in the preparation of products," and 9 CFR section 381.7, "Restrictions on the use of substances in poultry products," and is received in an intact package; or
   4. (iv) is a food with a high level of competing organisms such as raw meat or raw poultry;
   5. (v) is a frozen food which does not meet the criteria of subparagraph (i), (ii) or (iii) of this paragraph and is conspicuously labeled, "Important -Keep Frozen Until Use;"
   6. (vi) is a food which contains some other barrier which precludes the growth of Clostridium botulinum;
3. (3) specifies methods for maintaining food at 41°F (5°C) or less;

4. (4) describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:

   1. (i) maintain the food at 41°F (5°C) or less; and
   2. (ii) discard the food if within 14 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption;
5. (5) limits the shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's "sell by" or "use by" date, whichever occurs first;

6. (6) includes operational procedures that:

   1. (i) prohibit contacting food with bare hands;

   2. (ii) identify a designated area and the method by which:

      1. (a) physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination; and
      2. (b) access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation; and
   3. (iii) delineate cleaning and sanitization procedures for food contact surfaces; and

7. (7) describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the:

   1. (i) concepts required for a safe operation;
   2. (ii) equipment and facilities; and
   3. (iii) procedures specified under paragraph (6) of this subdivision and section 271-9.6(d) of this Part.