Wis. Admin. Code ATCP § 1-106.12

Current through November 25, 2024

Section 1-106.12 - Contents of a HACCP Plan

For a FOOD ESTABLISHMENT that is required under § 1-106.12 to have a HACCP PLAN, the plan and specifications shall indicate:

(A) General information such as the name of the license applicant or LICENSE HOLDER, the 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 designated FOOD EMPLOYEE or 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) Action to be taken by the designated food employee or 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) Supporting documents such as:

(1) FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern; ^Pf

(2) Copies of blank records forms that are necessary to implement the HACCP PLAN; ^Pf

(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

(F) Any other information required by the DEPARTMENT.

Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection 1-106.12

Adopted by, Register July 2020 No. 775, eff. 8/1/2020