Current through Register Vol. 71, No. 49, December 6, 2024
Rule 25-B2501 - HACCP PLAN - MINIMUM REQUIREMENTS2501.1The HACCP Plan shall, at a minimum, comply with the requirements of section 704 and:
(a) List the food safety hazards that are reasonably likely to occur for: (2) Microbiological contamination;(3) Chemical contamination;(6) Unapproved use of direct or indirect food or color additives; and(b) List the critical control points for each of the identified food safety hazards, including as appropriate:(1) Critical control points designed to control food safety hazards introduced outside the processing plant environment, including food safety hazards that occur before, during, and after harvest. At a minimum, the critical control points shall include those identified in chapter 27, as applicable; and(2) Critical control points designed to control food safety hazards that could be introduced in the processing plant environment. At a minimum, the critical control points shall include those identified in chapter 27, as applicable;(c) List the critical limits that must be met at each of the critical control points. At a minimum, the critical limits shall include those listed in chapter 27, as applicable. These limits shall be met as components of good manufacturing practice;(d) List the procedures, and frequency thereof, that shall be used to monitor each of the critical control points to ensure compliance with the critical limits;(e) Include any corrective action plans that have been developed to be followed in response to deviations from critical limits at critical control points;(f) Provide for a record keeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring; and(g) List the verification procedures, and frequency thereof, that the dealer shall use in accordance with section 2503.D.C. Mun. Regs. tit. 25, r. 25-B2501
Final Rulemaking published at 56 DCR 5245 (July 3, 2009)