Minnesota Administrative Rules

4626.0415 3-502.11 SPECIALIZED PROCESSING HACCP REQUIREMENTS.*

A HACCP plan shall be prepared by a food establishment before:

A.

smoking or curing food, except for smoking done for the purpose of imparting flavor only and not as a part of the cooking process;

B.

using food additives or adding components, including vinegar, to:

(1)

preserve food rather than to enhance flavor; or

(2)

render a food so that it is not potentially hazardous; or

C.

using a reduced oxygen method of packaging food.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011

History:

23 SR 519

Published Electronically:

October 11, 2007