§81.06. Prevention of imminent or public health hazards.

1. Additional requirements. Whenever necessary to prevent the occurrence or recurrence of

imminent or public health hazards the Department may, in specific instances, impose additional

requirements on an establishment. The Department shall describe in writing the terms and

conditions of operation that have been imposed, the reasons therefore, shall provide such

document to the permit holder, and shall maintain such document with the records of the

Department.

2. Hazard Analysis and Critical Control Point ("HACCP") plans.

(1) To prevent the occurrence of an imminent or public health hazard, a HACCP plan shall be

prepared by a food service establishment or non-retail processing establishment whenever such

establishment prepares, processes, cooks, holds and stores foods in a manner other than as

specified in this Code or other applicable law.

(2) Whenever a HACCP plan is required, such plan shall be submitted to and approved by the

Department prior to its implementation, and shall thereafter be maintained at the establishment

and be made available to Department inspectors for review upon request.

(3) A HACCP plan shall include the following:

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1. Types and categories of foods to be addressed by the plan.

(ii) Food flow diagram or plan identifying critical control points, specifying ingredients,

materials and equipment used in processing, and addressing the food safety concerns identified at

each such point.

(iii) Standard operating procedures for implementing the plan, including clearly identifying

each critical control point; method and frequency of monitoring and controlling each critical

control point by a foodworker trained in HACCP plan implementation who is designated by the

person in charge of food operations; and the method and frequency whereby the person in charge

of food operations routinely verifies that the foodworker is following standard operating

procedures and the action to be taken by the responsible foodworker if the critical limits for each

critical control point are not met.

(iv) The critical limits for each critical control point, and the method and frequency for

monitoring and controlling critical limits at each critical control point by the designated

foodworker.

(4) Records/logs shall be maintained by the permittee for at least 90 days after consumption of

the food prepared pursuant to the HACCP plan to demonstrate that the HACCP plan has been

properly implemented.

1. Prior approval required for certain foods and processing. Approval by the Department of a

food service establishment's HACCP plan shall be obtained prior to processing any potentially

hazardous food on the food service establishment’s premises by means of reduced oxygen

packaging methods, drying, fermentation, curing or smoking food products. No HACCP plan is

required for processes that are conducted in accordance with the time and temperature

requirements of §81.09 of this Article.