California Health and Safety Code

§ 113801

HSC § 113801 Effective Oct 11, 2009Div. 104 · Part 7 · Ch. 2

Statute text

“HACCP plan” means a written document that complies with the requirements of Section 114419.1 and that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods. These principles include completion of the following basic steps:

(a)Completion of hazard analysis identification by identifying the likely hazards to consumers presented by a specific food.

(b)Determination of critical control points in receiving, storage, preparation, displaying, and dispensing of a food.

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Legislative history

Amended by Stats. 2009, Ch. 571, Sec. 9. (SB 241) Effective October 11, 2009.