Minnesota Administrative Rules

4626.1735 CONTENTS OF HACCP PLAN. (SEE ALSO PART 4626.0420) 8-201.14

For a food establishment that is required under part 4626.1730 to have a HACCP plan, the licensee shall submit to the regulatory authority a properly prepared HACCP plan that includes:

A.

general information such as the name of the license applicant or licensee, the food establishment address, and contact information;

B.

a categorization of the types of TCS foods that are to be controlled under the HACCP plan;_P2

C.

a flow diagram or chart for each specific food or category type that identifies:

(1)

each step in the process;_P2

(2)

the hazards and controls for each step in the flow diagram or chart;_P2

(3)

the steps that are critical control points;_P2

(4)

the ingredients, materials, and equipment used in the preparation of that food;_P2 and

(5)

formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;_P2

D.

a critical control points summary for each specific food or category type that clearly identifies:

(1)

each critical control point;_P2

(2)

the critical limits for each critical control point;_P2

(3)

the method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;_P2

(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;_P2

(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;_P2 and

(6)

records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;_P2

E.

supporting documents such as:

(1)

food employee and supervisory training plan that addresses the food safety issues of concern;_P2

(2)

copies of blank records forms that are necessary to implement the HACCP plan;_P2 and

(3)

additional scientific data or other information, as required by the regulatory authority, supporting the determination that food safety is not compromised by the proposal;_P2 and

F.

any other information required by the regulatory authority.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011

History:

23 SR 519; 43 SR 295

Published Electronically:

November 13, 2019