Section R. 285.569.17 - Contents of a HACCP planRule 17. Where not preempted by federal statute, HACCP plans prepared in accordance with R 285.569.15 shall specify, for each type of fish product, all of the following information:
(a) The identity of the individual smoked fish product or categorization of like products that the plan addresses.(b) The potential food safety hazards, such as microbiological, chemical, or physical hazards, that may cause a fish product to be unsafe for human consumption.(c) A flow diagram that depicts the operator's entire fish processing procedures and identifies each critical control point.(d) Employee and supervisory training plans that address the food safety issues of concern.(e) A statement of standard operating procedures for the plan under consideration, including clearly identifying all of the following:(i) Each critical control point, including all of the following: (A) Raw material thawing.(B) Brining or dry salting.(D) Cooling after smoking.(E) Post-smoke processing, if any.(ii) The critical limits that must be met at each critical control point specified in paragraph (i) of this subdivision to prevent unacceptable food safety hazards.(iii) The method and frequency for monitoring and controlling each critical control point by an employee designated by the operator.(iv) The method and frequency for the operator to routinely verify that an employee is following standard operating procedures and monitoring critical control points. (5) The action to be taken by the operator if the critical limits for each critical control point are not met.(6) The records to be maintained by the operator to demonstrate that the HACCP plan is properly operated and managed.(f) Additional scientific data or other information required by the director.Mich. Admin. Code R. 285.569.17