S.C. Code Regs. § § 61-25.8-201

Current through Register Vol. 48, 12, December 27, 2024
Section 61-25.8-201 - Operating Plans
8-201.13When a HACCP Plan is Required.
(A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the Department for approval a properly prepared HACCP plan as specified under 8-201.14 and the relevant provisions of this regulation if:
(1) Submission of a HACCP plan is required by a section of this regulation;
(2) A variance is required as specified under 3-401.11(D)(4) and 3-502.11;
(3) The Department determines that a food preparation or processing method requires a variance based on a plan submittal, an inspectional finding, or a variance request.
(B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Department.
8-201.14Contents of a HACCP Plan.

For a retail food establishment that is required under 8-201.13 to have a HACCP plan, the permit applicant or permit holder shall submit to the Department a properly prepared HACCP plan that includes:

(A) The name of the permit applicant or permit holder, the retail food establishment address, and contact information;
(B) A categorization of the types of time/temperature control for safety foods that are to be controlled under the HACCP plan; Pf
(C) A flow diagram or chart for each specific food or category type that identifies:
(1) Each step in the process; Pf
(2) The hazards and controls for each step in the flow diagram or chart; Pf
(3) The steps that are critical control points; Pf
(4) Ingredients, materials, and equipment used in the preparation of that food;Pf and
(5) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved. Pf
(D) A critical control points summary for each specific food or category type that clearly identifies:
(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 each critical control point, Pf
(5) Action to be taken by the designated food employee or 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) Supporting documents including:
(1) Food employee and supervisory training plan that addresses the food safety issues of concern;Pf
(2) Copies of blank record forms that are necessary to implement the HACCP plan; Pf and
(3) 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
(F) Any other information required by the Department.

S.C. Code Regs. § 61-25.8-201

Replaced and amended by State Register Volume 38, Issue No. 6, eff 6/27/2014; State Register Volume 43, Issue No. 05, eff. 5/24/2019.