Section 25-B2500. HACCP PLAN - GENERAL REQUIREMENTS

 

2500.1Every dealer shall conduct a hazard analysis to determine the food safety hazards that are reasonably likely to occur for each kind of shellfish product processed by that dealer and to identify the preventive measures that the dealer can apply to control those hazards. Such food safety hazards can be introduced both within and outside the processing plant environment, including food safety hazards that can occur before, during, and after harvest.

 

2500.2Each dealer shall have and implement a written HACCP Plan. The HACCP Plan shall be specific to:

 

(a)Each location where shellfish products are processed by that dealer; and

 

(b)Each kind of shellfish product processed by the dealer, except as specified in section 2500.3;

 

2500.3The plan may group kinds of shellfish products together, or group kinds of production methods together, if the food safety hazard, critical control points, critical limits, and procedures required to be identified and performed in section 2501.1 are identical for all shellfish products so grouped or for all production methods so grouped.

 

source

Final Rulemaking published at 56 DCR 5245 (July 3, 2009).