1. 1. General information such as the name of the permit applicant or permit holder, the food establishment address, and contact information;
2. 2. A categorization of the types of time/temperature control for safety food that is to be controlled under the HACCP plan;^Pf

3. 3. A flow diagram or chart for each specific food or category type that identifies:

   1. a. Each step in the process,^Pf
   2. b. The hazards and controls for each step in the flow diagram or chart,^Pf
   3. c. The steps that are critical control points,^Pf
   4. d. The ingredients, materials, and equipment used in the preparation of that food,^Pf and
   5. e. Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved.^Pf

4. 4. A critical control points summary for each specific food or category type that clearly identifies:

   1. a. Each critical control point;^Pf
   2. b. The critical limits for each critical control point;^Pf
   3. c. The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;^Pf
   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;^Pf
   5. e. Action to be taken by the person in charge if the critical limits for each critical control point are not met;^Pf and
   6. f. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;^Pf

5. 5. Supporting documents such as:

   1. a. Food employee and supervisory training plan addressing food safety issues;^Pf
   2. b. Copies of blank records forms that are necessary to implement the HACCP plan;^Pf
   3. c. Additional scientific data or other information, as required by the department supporting the determination that food safety is not compromised by the proposal;^Pf and
6. 6. Any other information required by the department.

For a food establishment that is required under 12VAC5-421-3620 to have a HACCP plan, the permit applicant or permit holder shall submit to the department a properly prepared HACCP plan that includes:

Statutory Authority

§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016; Volume 37, Issue 18, eff. June 10, 2021.