§ 22-177. HACCP plan requirements

(a) When a HACCP plan is required.

(1) Preparations. Before engaging in an activity that requires a HACCP plan, a food establishment shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under subsection (a)(2) of this section and the relevant provisions of these rules if a variance is required. A food establishment shall have a properly prepared HACCP plan as specified in the Texas Food Establishment Rules (25 Tex. Admin. Code §§ 229.161—229.175).

(2) Contents of a HACCP plan. For a food establishment that is required under subsection (a)(1) of this section to have a HACCP plan, the plan and specifications shall indicate:

a. A categorization of the types of potentially hazardous foods that are specified in the menu such as soups and sauces, salads, and bulk, solid foods such as meat roasts, or of other foods that are specified by the regulatory authority.

b. A flow diagram by specific food and category type identifying critical control points and providing information on the following:

1. Ingredients, materials, and equipment used in the preparation of the food; and

2. Formulation or recipes that delineate methods and procedural control measures that address the food safety concerns involved.

c. Food employee and supervisory training plan for the person in charge and food employee pertaining to public health and the safety and integrity of food.

d. A statement of standard operating procedures for the plan under consideration including and clearly identifying:

1. Each critical control point;

2. The critical limits for each critical control point;

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

4. 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;

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

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

e. Additional scientific data or other information, as requested by the regulatory authority, supporting the determination that food safety is not compromised by the proposal.

(b) Confidentiality, trade secrets. The regulatory authority shall treat as confidential in accordance with the requirements of the Public Information Act, V.T.C.A., Government Code ch. 552, information that meets the criteria for a trade secret and is contained on inspections report forms and in the plans as specifications submitted.

(Code 1993, § 113.021; Ord. No. 01-11-542, 11-19-2001)