For a food establishment that is required under WAC 246-215-08210 to have a HACCP plan, the plan and specifications must indicate:

(1) A categorization of the types of potentially hazardous 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 regulatory authority;

(2) A flow diagram by specific food or category type identifying critical control points and providing information on the following:

(a) Ingredients, materials, and equipment used in the preparation of that food; and

(b) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;

(3) food employee and supervisory training plan that addresses the food safety issues of concern;

(4) A statement of standard operating procedures for the plan under consideration including clearly identifying:

(a) Each critical control point;

(b) The critical limits for each critical control point;

(c) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;

(d) 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;

(e) Action to be taken by the person in charge if the critical limits for each critical control point are not met; and

(f) Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed; and

(5) Additional scientific data or other information, as required by the regulatory authority, supporting the determination that food safety is not compromised by the proposal.

For a food establishment required under WAC 246-215-08210 to have a haccp plan, the permit applicant or permit holder shall submit to the regulatory authority a properly prepared HACCP PLAN that includes:

(1) General information such as the name of the permit applicant or permit holder, the food establishment address, and contact information;

(2) A categorization of the types of time/temperature control for safety foods that are to be controlled under the haccp plan;

(3) A flow diagram or chart for each specific food or category type that identifies:

(a) Each step in the process;

(b) The hazards and controls for each step in the flow diagram or chart;

(c) The steps that are critical control points;

(d) The ingredients, materials, and equipment used in the preparation of that food; and

(e) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved.

(4) A critical control point summary for each specific food or category type that clearly identifies:

(a) Each critical control point;

(b) The critical limits for each critical control point;

(c) The method and frequency for monitoring and controlling each critical control point by the designated food employee or the person in charge;

(d) 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;

(e) Action to be taken by the designated food employee or person in charge if the critical limits for each critical control point are not met; and

(f) Records to be maintained by the person in charge to demonstrate that the haccp plan is properly operated and managed; and

(5) Supporting documents such as:

(a) food employee and supervisory training plan that addresses the food safety issues of concern;

(b) Copies of blank records forms that are necessary to implement the haccp plan; and

(c) Additional scientific data or other information, as required by the regulatory authority, supporting the determination that food safety is not compromised by the proposal.

(6) Any other information required by the regulatory authority.