Section 114419.2.
114419.2. (a) Applicable HACCP training shall be provided and documented for food employees who work in the preparation of food for which an HACCP plan has been implemented. Training given to food employees shall be documented as to date, trainer, and subject. (b) Verification of critical limits specified in an HACCP plan shall be conducted by a […]
Section 114419.3.
114419.3. (a) Except as specified in Section 114419, nothing in this section shall be deemed to require the enforcement agency to review or approve an HACCP plan. (b) The enforcement agency shall collect fees sufficient only to cover the costs for review, inspections, and any laboratory samples taken. (c) An HACCP plan may be disapproved if it does […]
Section 114421.
114421. (a) Each food facility that identifies a trade secret shall provide in writing to the enforcement agency the information they consider to be a trade secret. (b) The enforcement agency shall treat as confidential, to the extent allowed by law, information that meets the criteria specified in law for a trade secret and is contained on […]
Section 114423.
114423. A microbial challenge study may be submitted to the enforcement agency for review for purposes of verifying that a food does not constitute a potentially hazardous food. (Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
Section 114419.
114419. (a) Food facilities may engage in any of the following activities only pursuant to an HACCP plan as specified in Section 114419.1: (1) Smoking food as a method of food preservation rather than as a method of flavor enhancement. (2) Curing food. (3) Using food additives or adding components such as vinegar as a method of food preservation […]
Section 114419.1.
114419.1. For a food facility that is required under Section 114419 to have an HACCP plan, the plan and specifications shall indicate all of the following: (a) A flow diagram of the specific food for which the HACCP plan is requested, identifying critical control points and providing information on the following: (1) Ingredients, materials, and equipment used […]