(a) Unless otherwise provided in this
section, and except as provided in 18 AAC 31.265(b) or
18 AAC
31.700, the operator of a food establishment shall
develop and follow a hazard analysis critical control point (HACCP) plan if the
following processes are used:
(1) smoking as a
method of food preservation rather than a method of flavor
enhancement;
(2) curing;
(3) using food additives or adding
ingredients, such as vinegar,
(A) as a method
of food preservation rather than a method of flavor enhancement; or
(B) to render a food so that it is not a
potentially hazardous food;
(4) packaging a potentially hazardous food
using a reduced oxygen packaging method, unless using a method described in 18
AAC 31.265(b);
(5) sprouting seeds
or beans; or
(6) using any other
process that allows the rapid and progressive growth of infectious or toxigenic
microorganisms, or the slower growth of Clostridium
botulinum.
(b)
Before engaging in an activity described in (a) of this section, an operator
shall submit to the department for approval a properly prepared HACCP plan that
includes
(1) the operator's name, the food
establishment address, and contact information;
(2) the food or type of food that is to be
controlled under the plan;
(3) a
process flow diagram or chart for each specific food or type of food that
identifies
(A) each step in the
process;
(B) the hazards and
controls for each step in the process flow diagram or chart;
(C) the steps that are critical control
points;
(D) the ingredients,
materials, and equipment used in the preparation of that food; and
(E) formulations or recipes that delineate
methods and procedural control measures that address the food safety concerns
involved; and
(4) a
critical control point summary for each specific food or type of food that
clearly identifies
(A) the critical control
point being summarized;
(B) the
critical limit for each critical control point;
(C) the method and frequency for monitoring
and controlling each critical control point and the identification or job title
of the designated employee or the person in charge of monitoring and
controlling;
(D) the method and
frequency for the person in charge to routinely verify that the designated
employee is following standard operating procedures and monitoring critical
control points;
(E) action to be
taken by the designated employee or person in charge if the critical limits for
each critical control point are not met; and
(F) records to be maintained by the person in
charge to demonstrate that the HACCP plan is properly operated and managed.
(c) In
addition to meeting the requirements of (b) of this section, the operator must
also submit a copy of the HACCP plan for department review and comment for a
new product or a change in processing procedures if the department finds that a
review is necessary to determine compliance with this chapter.
The subject matter addressed in 18 AAC 31.260 was formerly
addressed in
18 AAC
31.710. The history for 18 AAC 31.260 does not include
the history of the earlier section.
