D.C. Mun. Regs. tit. 25, r. 25-A4205

Current through Register Vol. 71, No. 52, December 27, 2024

Rule 25-A4205 - FACILITY AND OPERATING PLANS - CONTENTS OF A HACCP PLAN

4205.1

For a food establishment that is required in §§ 4202 and 4203 to have a HACCP Plan, the plan and specifications shall indicate:

(a) A categorization of the types of potentially hazardous foods (time/ temperature control for safety foods) that are specified in the menu including, but not limited to, soups and sauces, salads, and bulk, solid foods such as meat roasts or other foods that are specified by the Department;^Pf

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

(1) Ingredients, materials, and equipment used in the preparation of that food; ^Pf and

(2) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;^Pf

(c) A food employee and supervisory training plan that addresses food safety concerns involved; ^Pf

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

(1) Each critical control point; ^Pf

(2) The critical limits for each critical control point; ^Pf

(3) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge; ^Pf

(4) 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) Actions to be taken by the person in charge if the critical limits for each critical control point are not met; ^Pf and

(6) Records to be maintained by the person in charge to demonstrate that the HACCP Plan is properly operated and managed;^Pf and

(e) Additional scientific data or other information, as required by the Department, supporting the determination that food safety is not compromised by the proposal. ^Pf

4205.2

For a food establishment that is required in §§ 4202.1(e) and 4203 to have a HACCP plan, the plan must be prepared as specified under § 1011 as indicated.

D.C. Mun. Regs. tit. 25, r. 25-A4205

Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012)

Authority: Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246; D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627; D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor's Order 98-139, dated August 20, 1998, and Mayor's Order 2002-103, dated June 18, 2002.