1. 1. Maintain the approved variance at the food establishment;^Pf
2. 2. Comply with the HACCP plans and procedures that are submitted as specified under 2VAC5-585-3630 and approved as a basis for the modification or waiver;^P and

3. 3. Maintain and provide to the department, upon request, records specified under subdivisions 5 and 6 c of 2VAC5-585-3630 that demonstrate that the following are routinely employed:

   1. a. Procedures for monitoring critical control points;^Pf
   2. b. Monitoring of the critical control points;^Pf
   3. c. Verification of the effectiveness of the operation or process;^Pf and
   4. d. Necessary corrective actions if there is failure at a critical control point.^Pf

If the department grants a variance as specified in 2VAC5-585-3540, or a HACCP plan is otherwise required as specified under 2VAC5-585-3620, the permit holder shall:

Statutory Authority

§ 3.2-5121 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016; Volume 37, Issue 19, eff. June 24, 2021; Volume 41, Issue 10, eff. February 13, 2025.