Current through Register Vol. XLI, No. 50, December 13, 2024
Section 61-23-3 - Hazard Analysis Critical Control Point Plan3.1. All producers of fish participating in the voluntary inspection program outlined in this rule shall have and implement a written Hazard Analysis Critical Control Point Plan, approved by the Commissioner, for each location where fish are grown. The Commissioner shall furnish a model Hazard Analysis Critical Control Point Plan to the producers for them to follow.3.2. The HACCP plan shall include all seven (7) recognized principles of HACCP. The HACCP plan shall: 3.2.a. Identify the safety hazards associated with aquaculture production. It shall also assess the likelihood of the hazards occurring and identify the preventative measures for their control;3.2.b. Determine critical control points, or the points, procedures and operational steps that must be controlled to eliminate or minimize the likelihood of the safety hazards occurring; and will include as applicable: ii) Aquaculture Water Source vi) Feed and Color Additives vii) Holding and Transportation The Commissioner may identify and require other critical control points based on inspection and/or observation of aquaculture operations to prevent an unacceptable risk to consumers;
3.2.c. Establish the critical limits, or target levels and tolerances that must be met to ensure the identified critical control points are under control;3.2.d. Establish a monitoring system to ensure control of each critical control point by scheduled testing or observations, including procedures and frequency of the testing or observations, that will be used to control and monitor each critical control point to ensure compliance with the critical limits. The procedures shall include calibration of instruments and the use of consumer complaints relating to a critical control point received by the producer;3.2.e. Establish corrective actions to be taken when there is a deviation or loss of control at a critical control point identified by monitoring;3.2.f. Provide for a verification system to ensure the HACCP plan is working correctly. This system shall consist of procedures, tests and documentation as necessary to assess compliance with the HACCP plan and to ensure the HACCP plan is working effectively. The HACCP plan and all records shall be reviewed, evaluated and signed by the producer on at least an annual basis to confirm the adequacy of the HACCP plan and system; and3.2.g. Provide for a record keeping system that will document all procedures, the monitoring of the critical control points and the HACCP plan. 3.2.g.1. Records shall be kept for critical control points, indicating that the critical control points have been monitored according to the approved HACCP plan.3.2.g.2. Records shall indicate the actual values obtained during monitoring, documentation of the verification process and what corrective action was taken if critical limits were exceeded.3.2.g.3. Records shall also include a Log for Notice of Unusual Occurrence and Corrective Action.3.2.g.4. Records shall include the date, the appropriate lot numbers of the fish, and the signature of the individual logging the information.3.3. Records required by this rule must kept for a minimum of 2 (two) years unless otherwise specified. Records kept on computer files shall have a backup file on a separate disk, or hardcopy.