Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part VIII - Compliance and Enforcement
Article 2 - Plan Submission and Approval
Section 2VAC5-585-3630 - Contents of a HACCP plan

Universal Citation: 2 VA Admin Code 2VAC5-585-3630

Current through Register Vol. 41, No. 3, September 23, 2024

For a food establishment that is required under 2VAC5-585-3620 to have a HACCP plan, the operator shall submit to the department a properly prepared HACCP plan that includes:

1. General information such as the name of the operator, the food establishment address, and contact information;

2. A categorization of the types of time/temperature control for safety foods that are to be controlled under the HACCP plan;Pf

3. A flow diagram or chart for each specific food or category type that identifies:

a. Each step in the process;Pf and

b.

The steps that are critical control points;Pf

4. The ingredients, recipes, or formulations; materials and equipment used in the preparation of each specific food or category type; and methods and procedural control measures that address the food safety concerns involved;Pf

5. A critical control points summary for each specific food category type that clearly identifies:

a. Each critical control point;Pf

b. The significant hazards for each critical control point;Pf

c. The critical limits for each critical control point;Pf

d. The method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;Pf

e. Action to be taken by the designated food employee or person in charge if the critical limits for each critical control point are not met;Pf

f. 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 and

g. Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed;Pf

6. Supporting documents such as:

a. Food employee and supervisory training plan and operating procedures that address the food safety issues of concern;Pf

b. Copies of blank record forms that are necessary to implement the HACCP plan;Pf

c. Additional scientific data or other information, as required by the department, supporting the determination that food safety is not compromised by the proposal;Pf and

7. Any other information required by the department.

Statutory Authority: § 3.2-5121 of the Code of Virginia.

Disclaimer: These regulations may not be the most recent version. Virginia may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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