10.15.03.33

.33 Plan Review.

A. The person-in-charge shall ensure that plans and specifications are submitted to and approved by the approving authority before a food establishment is:

(1) Constructed;

(2) Remodeled; or

(3) Materially altered.

B. The person-in-charge shall ensure that the information submitted to the approving authority includes:

(1) A scale drawing of the proposed facility that identifies the layout and arrangement of work areas and the location of all equipment;

(2) A description of:

(a) Materials to be used for interior finishes;

(b) The layout and types of lighting to be used;

(c) The proposed ventilation system; and

(d) Methods and facilities for trash storage and disposal;

(3) A plumbing diagram, including specifications of the method of sewage disposal and the source of potable water;

(4) A complete list of specifications for the proposed food equipment;

(5) A menu or other written description of the foods to be prepared or served;

(6) General food handling information and procedures for:

(a) Receiving;

(b) Storage;

(c) Thawing; and

(d) Preparation;

(7) A list of foods that will be:

(a) Prepared in advance of service; or

(b) Distributed off premises;

(8) A description of the food systems that will be used, such as:

(a) Cook-hot hold-serve;

(b) Cook-cool-reheat-hot hold-serve; and

(c) Cook-cool-cold hold-serve; and

(9) Any other information that is required by the approving authority to ascertain compliance of the plans and specifications with all applicable State and local laws, regulations, and ordinances.

C. The approving authority shall:

(1) Conduct a priority assessment of the facility based upon the information obtained in §B of this regulation;

(2) Classify each food service facility as a:

(a) High priority facility;

(b) Moderate priority facility; or

(c) Low priority facility;

(3) Designate as a high priority facility, a facility that:

(a) Is a health care facility; or

(b) Serves potentially hazardous food that is prepared:

(i) A day or more in advance of service; or

(ii) Using food preparation methods that require the food to pass through the temperature range of 41F to 135F two or more times before service, such as cooking, cooling, and then reheating;

(4) Designate as a moderate priority facility, a facility that serves potentially hazardous food:

(a) That is prepared using methods that require the food to pass through the temperature range of 41F to 135F not more than one time before service, such as cooking, hot holding, and then serving; or

(b) That is cut, assembled, or packaged on the premises, such as meats; and

(5) Designate as a low priority facility, a facility that serves:

(a) Commercially packaged potentially hazardous foods directly to the consumer;

(b) Non-potentially hazardous food that is cut, assembled, or packaged on the premises, such as candy, popcorn, and baked goods; or

(c) Hand dipped ice cream.

D. Except for a temporary food service facility, the person-in-charge shall ensure that a HACCP plan is submitted to the approving authority for each high or moderate priority facility as specified in §C of this regulation.

E. The person-in-charge shall ensure that the HACCP plan includes the:

(1) Identification of each CCP;

(2) Critical limits for each CCP;

(3) Monitoring procedures at each CCP;

(4) Corrective action that will be taken if there is a loss of control at a CCP due to:

(a) Employee error;

(b) Equipment malfunction;

(c) Power failure; or

(d) Any other factor that causes loss of control at a CCP;

(5) Verification procedures that will ensure proper monitoring of each CCP, such as:

(a) Calibration of cooking and holding equipment and thermometers; and

(b) Review of records such as temperature logs;

(6) Written procedures for employee training in HACCP plan procedures; and

(7) A list of the food service equipment that will be used at each CCP.

F. The person-in-charge shall construct the HACCP plan by:

(1) Listing, for each CCP, the:

(a) Menu items controlled by the CCP;

(b) Equipment used; and

(c) Monitoring, corrective action, and verification procedures;

(2) Incorporation of the requirements of §E of this regulation into a recipe or preparation instructions; or

(3) Another way that meets the requirements of §E of this regulation.