(Effective until March 1, 2022.)
Facility and operating plans—When a HACCP plan is required (2009 FDA Food Code 8-201.13).
(1) Before engaging in an activity that requires a HACCP
plan, a
permit applicant or
permit holder shall submit to the
regulatory authority for approval a properly prepared HACCP
plan as specified under WAC
246-215-08215 and the relevant provisions of this chapter if:
(a) Submission of a HACCP plan is required according to law;
(c) The
regulatory authority determines that a
food preparation or processing method requires a
variance based on a plan submittal specified under WAC
246-215-08205, an inspectional finding, or a
variance request.
(2) A
permit applicant or
permit holder shall have a properly prepared HACCP
plan as specified under WAC
246-215-03540.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-08210, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Facility and operating plans—When a HACCP plan is required (FDA Food Code 8-201.13).
(1) Before engaging in an activity that requires a haccp plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under WAC 246-215-08215 and the relevant provisions of this chapter if:
(a) Submission of a haccp plan is required according to law;
(b) A variance is required as specified under WAC 246-215-03400 (4)(d), 246-215-03535, and 246-215-04244(2);
(c) The regulatory authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under WAC 246-215-08205, an inspectional finding, or a variance request.
(2) A permit applicant or permit holder shall have a properly prepared haccp plan as specified under WAC 246-215-03540.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-08210, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-08210, filed 1/17/13, effective 5/1/13.]