Subsection 001-346-10-2 - Contents of a HACCP PlanA. For an establishment or processing plant that is required under Section 10, Subsection 1, to have a HACCP plan, the plan and specifications must indicate: 1. A categorization of the types of potentially hazardous foods that are specified in the menu such as meat roasts, or other foods that are specified by the Department;2. A flow diagram by specific food or category type identifying critical control points and providing information on the following:a. Ingredients, materials, and equipment used in the preparation of that food; andb. Formulations, or recipes that delineate methods and procedural control measures that address the food safety concerns involved;3. Food employee and supervisory training plan that addresses the food safety issues of concern;4. A statement of standard operating procedures for the plan under consideration including clearly identifying:a. Each critical control point;b. The critical limits for critical control point;c. The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;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;e. Action to be taken by the person in charge if the critical limits for each critical control point are not met;f. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed; and5. Additional scientific data or other information, as required by the Department, supporting the determination that food safety is not compromised by the proposal. C.M.R. 01, 001, ch. 346, § 001-346-10, subsec. 001-346-10-2