Ga. Comp. R. & Regs. R. 40-7-18-.09 - Written Food Safety Plan
(1) Each written Food Safety Plan shall be
submitted to the Department for review. If an operator of a food processing
plant, in its discretion, submits to the department a written food safety plan
for such plant and such plan conforms to rules and regulations then such food
processing plant shall comply with the requirements of such written food safety
plan including, but not limited to, any test regimen provided by such plan, in
lieu of complying with a test regimen as specified under
40-7-18-.06.
(2) Minimum standards and requirements for a
written food safety plan, such as a hazard analysis critical control point
plan, that may be submitted by an operator of a food processing plant to
document and describe the procedures used at such plant to prevent the presence
of hazards such as poisonous or deleterious substances or other contaminants
that would render finished foods or finished ingredients as manufactured at
such plant injurious to health, shall include:
(a) A hazard categorization of the types of
products that are to be produced.
(b) A flow diagram by specific food or
category type identifying critical control points and providing information on
the following:
1. Ingredients, materials, and
equipment used in the preparation of that food, and
2. Formulations or recipes that delineate
methods and procedural control measures that address the food safety
measures;
(c) Required
sampling and testing of finished products leaving the food processing plant
including ingredients going to other facilities for use in other products, for
the presence of poisonous or deleterious substances or other contaminants
rendering such foods or ingredients injurious to health.
1. Type of testing prescribed for each
product.
2. Frequency of
testing.
(d) Food
employee and supervisory training that addresses food safety
measures;
(e) A statement of
standard operating procedures for the plan under consideration including
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;
6. Records to be maintained by the person in
charge to demonstrate that the plan is properly followed and
effective;
7. Verify proper
cleaning and sanitation.
8.
Validation of each critical control point.
(f) Additional scientific data or other
information, as required by the Department, supporting the determination that
food safety is not compromised by the proposal.
(3) Food safety plans prepared per the
requirements of the Code of Federal Regulations Title 21 - Part 117 are
considered equivalent to the written food safety plan described in this
section, and shall be accepted by the Department prior to implementing an
alternative testing regimen.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.