Section 25-A4205. FACILITY AND OPERATING PLANS - CONTENTS OF A HACCP PLAN

 

4205.1For a food establishment that is required in §§ 4202 and 4203 to have a HACCP Plan, the plan and specifications shall indicate: 

 

(a)A categorization of the types of potentially hazardous foods (time/  temperature control for safety foods) that are specified in the menu  including, but not limited to, soups and sauces, salads, and bulk, solid  foods such as meat roasts or other foods that are specified by the  Department; Pf 

 

(b)A flow diagram by specific food or category type identifying critical  control points and providing information on the following: 

 

(1)Ingredients, materials, and equipment used in the preparation of  that food; Pf and

 

(2)Formulations or recipes that delineate methods and procedural  control measures that address the food safety concerns involved; Pf

 

(c)A food employee and supervisory training plan that addresses food safety  concerns involved; Pf

 

(d)A statement of standard operating procedures for the plan under  consideration, including clearly identifying: 

 

(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 critical control points; Pf

 

(5)Actions to be taken by 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)Additional scientific data or other information, as required by the  Department, supporting the determination that food safety is not  compromised by the proposal. Pf 

 

4205.2For a food establishment that is required in §§ 4202.1(e) and 4203 to have a HACCP plan, the plan must be prepared as specified under § 1011 as indicated.

 

authority

Sections 4 and 10 of An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246; D.C. Official Code §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627; D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 98-139, dated August 20, 1998, and Mayor’s Order 2002-103, dated June 18, 2002.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6346-47 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).