Compilation of Rules and Regulations of the State of Georgia › Department 40 - RULES OF GEORGIA DEPARTMENT OF AGRICULTURE › Chapter 40-7 - FOOD DIVISION REGULATIONS › Subject 40-7-18 - MANUFACTURED FOOD REGULATIONS › Rule 40-7-18-.09 - Written Food Safety Plan

Current through Rules and Regulations filed through June 27, 2024
(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.