Compilation of Rules and Regulations of the State of Georgia
Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE
Chapter 40-7 - FOOD DIVISION REGULATIONS
Subject 40-7-18 - MANUFACTURED FOOD REGULATIONS
Rule 40-7-18-.09 - Written Food Safety Plan

Universal Citation: GA Rules and Regs r 40-7-18-.09

Current through Rules and Regulations filed through September 23, 2024

(1) Each written Food Safety Plan shall be submitted to the Department for review. If an operator of a food processing plant, in its discretion, submits to the department a written food safety plan for such plant and such plan conforms to rules and regulations then such food processing plant shall comply with the requirements of such written food safety plan including, but not limited to, any test regimen provided by such plan, in lieu of complying with a test regimen as specified under 40-7-18-.06.

(2) Minimum standards and requirements for a written food safety plan, such as a hazard analysis critical control point plan, that may be submitted by an operator of a food processing plant to document and describe the procedures used at such plant to prevent the presence of hazards such as poisonous or deleterious substances or other contaminants that would render finished foods or finished ingredients as manufactured at such plant injurious to health, shall include:

(a) A hazard categorization of the types of products that are to be produced.

(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, and

2. Formulations or recipes that delineate methods and procedural control measures that address the food safety measures;

(c) Required sampling and testing of finished products leaving the food processing plant including ingredients going to other facilities for use in other products, for the presence of poisonous or deleterious substances or other contaminants rendering such foods or ingredients injurious to health.
1. Type of testing prescribed for each product.

2. Frequency of testing.

(d) Food employee and supervisory training that addresses food safety measures;

(e) 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 the person in charge;

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;

5. Action to be taken by the person in charge if the critical limits for each critical control point are not met;

6. Records to be maintained by the person in charge to demonstrate that the plan is properly followed and effective;

7. Verify proper cleaning and sanitation.

8. Validation of each critical control point.

(f) Additional scientific data or other information, as required by the Department, supporting the determination that food safety is not compromised by the proposal.

(3) Food safety plans prepared per the requirements of the Code of Federal Regulations Title 21 - Part 117 are considered equivalent to the written food safety plan described in this section, and shall be accepted by the Department prior to implementing an alternative testing regimen.

O.C.G.A. § 26-2-1, et seq.

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