Current through August 30, 2021

Food processing plants, establishments, canning factories or operations must meet the requirements in Chapters 1 through 8 of the 2013 Food Code, and Subsections 355.01 through 355.07 of this rule. (7-1-21)T

01. Thermal Processing of Low-Acid Foods. Low-acid food products processed using thermal methods for canning must meet the requirements of 21 CFR 113. (7-1-21)T
02. Processing of Acidified Foods. Acidified food products must meet the requirements of 21 CFR 114. (7-1-21)T
03. Bottled Water Processing. Bottled drinking water processed in Idaho must be from a licensed processing facility that meets the requirements of 21 CFR 129. Bottled drinking water must also meet the quality and monitoring requirements in 21 CFR 165. (7-1-21)T
04. Approval of Process Methods. A variance by the regulatory authority must be approved and granted for specialized processing methods for products listed in Section 3-502.11. (7-1-21)T
05. Labels. Proposed labels must be submitted to the regulatory authority for review and approval before printing. (7-1-21)T
06. Testing. The license holder is responsible for chemical, microbiological or extraneous material testing procedures to identify failures or food contamination of food products being processed or manufactured by the license holder. (7-1-21)T
07. Quality Assurance Program. The license holder or his designated person must develop and submit to the regulatory authority for review and approval a quality assurance program or HACCP plan which covers the food processing operation. The program must include the following: (7-1-21)T
a. An organization chart identifying the person responsible for quality control operations; (7-1-21)T
b. A process flow diagram outlining the processing steps from the receipt of the raw materials to the production and packaging of the finished product(s) or group of related products; (7-1-21)T
c. A list of specific points in the process which are critical control points that have scheduled monitoring; (7-1-21)T
d. Product codes that establish and identify the production date and batch; (7-1-21)T
e. A manual covering sanitary maintenance of the facility and hygienic practices to be followed by the employees; and (7-1-21)T
f. A records system allowing for review and evaluation of all operations including the quality assurance program results. These records must be kept for a period of time that exceeds the shelf life of the product by six (6) months or for two (2) years, whichever is less. (7-1-21)T


Idaho Admin. Code r.

The following state regulations pages link to this page.

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.