Administrative Code

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Virginia Administrative Code
Title 12. Health
Agency 5. Department of Health
Chapter 421. Food Regulations

12VAC5-421-3630. Contents of a HACCP plan.

For a food establishment that is required under 12VAC5-421-3620 to have a HACCP plan, the permit applicant or permit holder shall submit to the department a properly prepared HACCP plan that includes:

1. General information such as the name of the permit applicant or permit holder, the food establishment address, and contact information;

2. A categorization of the types of time/temperature control for safety food that is 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

b. The hazards and controls for each step in the flow diagram or chart,Pf

c. The steps that are critical control points,Pf

d. The ingredients, materials, and equipment used in the preparation of that food,Pf and

e. Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved.Pf

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

a. Each critical control point;Pf

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

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

d. 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

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

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

5. Supporting documents such as:

a. Food employee and supervisory training plan addressing food safety issues;Pf

b. Copies of blank records 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

6. Any other information required by the department.

Statutory Authority

§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016; Volume 37, Issue 18, eff. June 10, 2021.

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