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D.C. Municipal Regulations (Last Updated: September 13, 2017) |
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Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
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SubTilte 25-B. FOOD PROCESSING OPERATIONS CODE |
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Chapter 25-B7. UNIT PROCESSING OPERATIONS, PROCESSING FOOD FOR SAFETY |
Section 25-B704. HACCP PLAN REQUIREMENTS
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704.1When a food processing operation is required under section 3002 to submit an HACCP Plan to the Department, the plan and specifications shall contain:
(a)A flow diagram by specific food processing method identifying critical control points and providing information on the following:
(1)Ingredients, materials, and equipment used in the food production; and
(2)Formulations that delineate methods and procedural control measures used to address the food safety concerns involved;
(b)A food employee and supervisory training plan that addresses food safety issues;
(c)A statement of standard operating procedures for the plan under consideration, including clearly identifying:
(1)Each critical control point;
(2)The critical limits for each critical control point;
(3)The method and frequency for monitoring and controlling each critical control point by the food employee designated by supervisory personnel;
(4)The method and frequency for supervisors to routinely verify that the food employee is following standard operating procedures and monitoring critical control points;
(5)Actions to be taken by supervisors if the critical limits for each critical control point are not met; and
(6)Records to be maintained by supervisors to demonstrate that the HACCP Plan is properly operated and managed.
704.2A HACCP Plan required under section 3002 shall comply with the requirements of section 801.2 or chapter 25, as applicable, and this section.
704.3The HACCP Plan shall be signed and dated, either by the most responsible individual on site at the food processing operation, or by a higher-level official of the licensee or dealer. This signature shall signify that the licensee or dealer has accepted the HACCP Plan for implementation.
704.4The HACCP Plan shall be signed and dated upon:
(a)Initial acceptance;
(b)Any modification; and
(c)Verification of the HACCP Plan.