C.M.R. 01, 001, ch. 346, § 001-346-10, subsec. 001-346-10-3

Current through 2024-51, December 18, 2024

Subsection 001-346-10-3 - HACCP Plans Required in Official Meat and Poultry Establishments

A. Every official establishment must have a written HACCP plan as specified in 9 CFR 417, Hazard Analysis and Critical Control Point (HACCP) Systems.

B. In emergency situations, equipment and/or water not approved under the auspices of these Rules must be approved by the Department.

1. The equipment selected for emergency use must not have been previously used for hauling substances that are potentially unsafe for humans, such as sewage or chemicals;

2. All equipment must be thoroughly cleaned and sanitized before use;

3. The water must be sufficiently disinfected to ensure that it is safe for human consumption; and

4. This exception may only be granted after the personal observation and approval by the Department.

C.M.R. 01, 001, ch. 346, § 001-346-10, subsec. 001-346-10-3