58.04.010 Hazard Analysis Critical Control Point (Haccp) Plan

(a) Every food processing plant, class 1 meat vendor and class 1 fish vendor shall conduct, or have conducted for it or them, a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur for each kind of raw and finished food product processed by that facility and to identify the preventative measures that the processor can apply to control those hazards. Such food safety hazards can be introduced both within and outside the processing plant environment, including food safety hazards that can occur before, during and after entry into the food processing environment. A food safety hazard that is reasonably likely to occur is one for which a prudent processor would establish controls because experience, illness, data, scientific reports or other information provide a basis to conclude that there is a reasonable possibility that the hazard will occur in the particular type of product being processed, in absence of those controls.

(b) The HACCP Plan. Every food processing plant, class 1 meat vendor and class 1 fish vendor shall have, and implement, a written HACCP plan whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur, as described in Sec. 4.01(1). See the TMBCI Food Code Policy and Regulation Manual for specific minimum requirements.