A Hazard Analysis Critical Control Point (HACCP) Plan (1 page) is required to obtain a license for a commercial kitchens, food processing and packaging plants. The HACCP plan requirements for processing specific food types and for food safety are outlined below.
Food service establishments processing food in a commercial kitchen shall:
- Develop and follow a HACCP plan; and
- Keep the plan on file at the processing site for review by the regulatory authority.
The HACCP plan and specifications shall indicate:
- The specific foods to be produced.
- A flow diagram of specific food identifying critical control points and providing information on the following:
- Ingredients, materials, and equipment used in the preparation of that food;
- Formulations or recipes that delineate methods and procedural control measures to address the food safety concerns involved; and
- A statement of standard operating procedures for the plan under consideration including clearly identifying:
- Each critical control point;
- The critical limits for each critical control point;
- The method and frequency for monitoring and controlling each critical control point;
- The method and frequency to routinely verify that the standard operating procedures and monitoring of the critical control points are being followed; and
- Action to be taken if the critical limits for each of the critical control points are not met.
- Records to be maintained to demonstrate that the HACCP plan is properly operated and managed.
Additional scientific data or other information supporting the determination that food safety is not compromised by the proposal. |
