Haw. Code R. § 11-50-4 - Permit application, renewal, and HACCP plans
(a) A permit
to operate a food establishment, and any renewal of a permit to operate a food
establishment, may be issued only after the department receives a complete
application on the forms provided by the department, as well as all necessary
plans, menus, operating procedures, the required fee, other information deemed
necessary to access the operations of the proposed food establishment, and the
inspection(s) specified in subsection (i) has been completed, if required by
the department.
(b) For any new
permit, or the renewal of an existing permit, the applicant shall submit to the
department:
(1) A completed application for
food establishment permit or application for renewal;
(2) The plans and specifications of the food
establishment with an application for plan review, if requested by the
department;
(3) A list of food
items to be offered by the food establishment, if requested by the
department;
(4) A HACCP plan, if
requested by the department;
(5)
Any documents detailing significant operational or menu changes anticipated or
which have already occurred;
(6)
Any documents detailing the operational agreement between a food establishment
and a support kitchen, if applicable; and
(7) Any other information that may be
required by the department for the proper review of the proposed construction,
conversion, or modification, and procedures for operating a food
establishment.
(c) For
changes of ownership of food establishments, the director may issue a permit to
a new owner of an existing establishment after:
(1) A completed application for food
establishment is submitted;
(2) The
required fee is submitted; and
(3)
An inspection shows that the establishment is in compliance with this
chapter.
(d) The
department may decline to act upon any incomplete application. An application
shall be deemed complete only when all required and requested information,
including the application form, plans, specifications, and other information
have been submitted.
(e) Every
application shall be signed by a person with authority to represent the food
establishment's owner or operator and shall constitute an acknowledgment and
agreement, that the applicant, and those the applicant represents, will comply
with all the terms and conditions of this chapter,
(f) The department may require the submission
of additional information after the application has been submitted and may
suspend the processing of the application until such time as the applicant has
supplied all required information or otherwise corrected the
deficiency.
(g) The failure of the
department to act on a completed application within thirty days of the receipt
of the application shall be deemed an approval of the application; provided
that the applicant has acted in good faith with the application process and has
submitted all requested information.
(h) Hazard Analysis and Critical Control
Point (HACCP) plan.
(1) A food establishment
shall operate in conformance with a HACCP plan approved by the department when:
(A) A variance is required as specified in
section 11-50-33(a) (4)
(D),
11-50-34(j), or
11-50-46(W)(2);
(B) A variance is requested by the
applicant;
(C) The director
determines that a HACCP plan is needed based on information submitted pursuant
to an application for permit; or
(D) Circumstances discovered during an
inspection indicate the need for a HACCP plan.
(2) When the department identifies a health
hazard for which a HACCP plan is needed, the owner or operator of a food
establishment shall submit for the department's approval plans and
specifications that Indicate:
(A) A
categorization of the types of potentially hazardous foods (time/temperature
control for safety 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 director;
(B) A flow diagram by specific food or risk
category type identifying critical control points and providing information on
the following:
(i) Ingredients, materials,
and equipment used in the preparation of that food; and
(ii) Formulations or recipes that delineate
methods and procedural control measures that address the food safety concerns
involved;
(C) Food
employee and supervisory training plan that addresses the food safety issues of
& #9632; concern;
(D) A
statement of standard operating procedures for the plan under consideration
including clearly identifying:
(i) Each
critical control point;
(ii) The
critical limits for each critical control point;
(iii) The method and frequency for monitoring
and controlling each critical control point by the food employee designated by
the person in charge;
(iv) 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;
(v) Action to be
taken by the person in charge if the critical limits for each critical control
point are not met; and
(vi)
Records to be maintained by the person in charge to demonstrate that the HACCP
plan is properly operated and managed; and
(E) Additional scientific data or other
information, as required by the director, supporting the determination that
food safety is not compromised by the proposal.
(i) The department may conduct
inspections to verify that the food establishment is constructed and equipped
in accordance with the approved plans and approved modifications of those
plans, has established standard operating procedures, and is in compliance with
this chapter and other laws.
Notes
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