Ohio Admin. Code 901:11-3-06 - Hazard analysis and critical control point plan
(A) Every frozen
dessert manufacturer shall conduct, or have conducted for it, an analysis to
determine whether there are food safety hazards that are reasonably likely to
occur in conjunction with the manufacturing of frozen dessert and to identify
the critical control points and preventive measures that apply to control those
hazards. The analysis shall include food safety hazards which can occur both
within and outside the processing plant environment, including food safety
hazards that can occur before, during, and after processing. The frozen dessert
manufacturers shall submit their analysis to the director.
(B) If the analysis done under paragraph (A)
of this rule discloses that no food safety hazards are reasonably likely to
occur, the frozen dessert manufacturer shall comply with rules
901:11-2-19
to
901:11-2-22,
901:11-2-25,
901:11-2-27
to
901:11-2-29,
901:11-2-33,
901:11-2-39,
901:11-2-40,
901:11-2-43
to
901:11-2-44 and
901:11-3-01 to
901:11-3-05 of the
Administrative Code and shall be inspected at least once in a twelve month
period by the director.
(C) If the
analysis completed under paragraph (A) of this rule discloses one or more food
safety hazards are reasonably likely to occur the frozen dessert manufacturer
shall create and implement a HACCP plan.
(1)
The HACCP plan shall be specific to:
(a) Each
location where frozen desserts are manufactured; and,
(b) Each kind of frozen dessert manufactured
by the processor.
(2) The
HACCP plan shall be dated and signed:
(a) List
the food safety hazards that are reasonably likely to occur, as identified in
accordance with paragraph (A) of this rule, and that thus must be controlled
for each frozen dessert. Consideration should be given to whether any food
safety hazards are reasonably likely to occur as a result of the following:
(i) Natural toxins;
(ii) Microbiological contamination;
(iii) Chemical contamination;
(iv) Pesticides;
(v) Drug residues;
(vi) Unapproved use of direct or indirect
food or color additives; and, (vii) Physical hazards.
(b) List the critical control points for each
of the identified food safety hazards, including as appropriate:
(i) Critical control points designed to
control food safety hazards that could be introduced in the processing plant
environment; and,
(ii) Critical
control points designed to control food safety hazards introduced outside the
processing plant environment, including food safety hazards that occur before,
during, and after processing.
(c) List the critical limits that must be met
at each of the critical control points;
(d) List the procedures, and frequency
thereof, that will be used to monitor each of the critical control points to
ensure compliance with the critical limits;
(e) Include any corrective action plans that
have been developed in accordance with paragraph (B) of rule
901:11-3-07 of
the Administrative Code;
(f) List
the verification procedures, and frequency thereof, that the processor will use
in accordance with paragraph (A) of rule
901:11-3-08 of the
Administrative Code;
(g) Provide
for a record keeping system that documents the monitoring of the critical
control points. The records shall contain the actual values and observations
obtained during monitoring.
(D) Signing and dating the HACCP plan.
(1) The HACCP plan shall be signed and dated,
either by the most responsible individual on-site at the frozen dessert
processing facility or by a higher level official of the processor. This
signature shall signify that the HACCP plan has been accepted for
implementation by the firm.
(2) The
HACCP plan shall be dated and signed:
(a)
Upon initial acceptance;
(b) Upon
any modification; and,
(c) Upon
verification of the plan in accordance with paragraph (A)(1) of rule
901:11-3-08 of the
Administrative Code.
(E) Every frozen dessert manufacturer
required to create and implement a HACCP plan shall submit a copy of their
HACCP plan to the director no later than three months after
licensing.
(F) The director shall,
within thirty days of receipt of the HACCP plan, either approve or disapprove
the HACCP plan. The director shall disapprove the HACCP plan if it does not
comply with the requirements of paragraphs (C) and (D) of this rule.
(G) If the director disapproves a HACCP plan
he shall return the plan to the licensee with a statement of the changes
necessary to bring the plan into compliance. The licensee shall have thirty
days from its receipt of the plan to resubmit it to the director for
reconsideration.
(H) The HACCP plan
shall be implemented by the frozen dessert manufacturer within three months of
notice of approval of the plan by the director. Prior to implementation of a
HACCP plan, a frozen dessert manufacturer shall be inspected by the director
and comply with the requirements listed in paragraph (B) of this
rule.
(I) A licensed frozen dessert
manufacturer shall be exempt from the requirements of this rule if he requests
an exemption in writing and meets the criteria established in paragraphs
(I)(1)(a) to (I)(1)(e) and (I)(2) of this rule.
(1) The frozen dessert manufacturer only
manufactures frozen dessert mix for sale and no other frozen dessert and all of
the following apply;
(a) The frozen dessert
manufacturer holds a processor license with a category designation of grade A
fluid milk processor, grade A cultured milk processor or grade A condensed milk
products processor;
(b) The
equipment and facility used to manufacture frozen dessert mix is routinely
inspected by the director and used in the processing of grade "A" dairy
products;
(c) The temperature
requirements for pasteurization in rule
901:11-3-05 of the
Administrative Code are met;
(d)
The frozen dessert manufacturer maintains the frozen dessert mix in compliance
with the requirements of rule 901:3-14-04
901:11-3-04 of the Administrative Code;
and,
(e) The frozen dessert is
manufactured in compliance with rules
901:11-3-01 to
901:11-3-05 of the
Administrative Code.
(2)
The frozen dessert manufacturer produces ten thousand gallons or less of frozen
dessert annually.
(J) A
frozen dessert manufacturer that meets the requirements of paragraphs (I)(1)(a)
to (I)(1)(e) and (I) (2) of this rule shall be inspected at least once in a
twelve month period by the director and shall comply with the requirements
listed in paragraph (B) of this rule.
Notes
Promulgated Under: 119.03
Statutory Authority: 917.02
Rule Amplifies: 917.02
Prior Effective Dates: 09/20/2004, 06/06/2005, 09/19/2007, 01/10/2013
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