HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PLAN REQUIREMENT FOR ESTABLISHMENTS SERVING TO HIGHLY-SUSCEPTIBLE POPULATIONS AND ELEMENTARY SCHOOLS

For Immediate Release

July 16, 2015; 1:00pm

DPHSS Release No. 2015-062

Hazard Analysis Critical Control Point (HACCP) Plan Requirement for Establishments serving to Highly-Susceptible Populations and Elementary Schools

The Department of Public Health and Social Services (DPHSS) would like to inform and remind food establishments about the Guam Food Code requirement for all establishments that serve to elementary school students and highly susceptible population (HSP), to develop and submit to the Department a Hazard Analysis Critical Control Point (HACCP) Plan. 

Establishments that are known to be serving food to elementary school students or HSP were informed of this requirement beginning in March of this year.  Establishments that are or will be serving elementary school students or HSP that have not received a letter from DPHSS should contact the Food Safety Program of the Division of Environmental Health of this Department at 735-7221.

Section 8-201.13(A)(4) of the Guam Food Code states that if a food establishment serves to elementary schools and highly susceptible population, a permit applicant or holder shall submit a certified HACCP plan to the regulatory authority.  The HACCP plan must include elements such as a categorization of the types of potentially hazardous foods or time/temperature control for safety foods used in the establishment; a flow diagram by specific food or category that identifies critical control points; standard operating procedures; and employee and supervisory training plans, among other items.

Section 8-201.14 of the Guam Food Code specifies the required components of the HACCP Plan.  The Guam Food Code may be downloaded from the DPHSS website at http://www.dphss.guamdev.com/document/guam-food-code-annex.

The HACCP Plan must be developed or certified by a person who has obtained training and credentialing on retail HACCP from a program that has been evaluated and listed by Department.

For any questions, please contact the Food Safety Program of the Division of Environmental Health of this Department at 735-7221.

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