(A)
When a retail food service establishment is constructed or the areas in which food is prepared and stored are extensively remodeled, or an existing structure is converted for use as a food service establishment, or changes ownership the plans and specifications for such construction, remodeling, or alteration shall be submitted to the Board of Health in a manner prescribed by the Board of Health for approval before such work has begun. When an existing retail food service establishment changes ownership, a new permit will be required and plans, and specifications submitted. The plans and specifications shall indicate the proposed layout, arrangement, mechanical plans, and construction materials of work areas where food is prepared and stored and the location, size, and type of equipment and facilities. A menu of food items expected to be prepared at the establishment must be submitted including sanitation standard operating procedures. Nothing in this section shall be construed to require the Board of Health approval of changes in the menu.
(B) Whenever plans and specifications are required to be submitted to the Board of Health, the Board of Health's authorized representative shall inspect the retail food service establishment prior to the start of the operations, to determine compliance with the approval plans and specifications, and with the requirements of this chapter.
(C) For a food service establishment that is required to have a HACCP plan by the code, the plan specifications shall include:
(1) Food employee and supervisory training plan that addresses the food safety issues of concern.
(2) Description of the product formulation and its intended use;
(3) Flow diagram or operational procedures for the food preparation process indicating critical control points;
(4) Hazards associated with each critical control point and preventative measures;
(5) Monitoring systems;
(6) Corrective actions plan for deviations from the critical limits;
(7) Record keeping procedures;
(8) Procedures for verification of HACCP system;
(9) The Board of Health shall treat as confidential in accordance with the law information relating to trade secrets and recipe formulation.
(D) Prior to operating, cottage food operations must submit the full registration form, pay the registration fee, and be approved by the regulatory authority. The registration form must include:
(1) A copy of a current certified food protection manager certificate;
(2) A product label for each product category selected demonstrating compliance with labeling regulations;
(3) Submission of a comprehensive list of all food items being made;
(4) Submission of a food safety plan with appropriate pH test or USDA approved recipe for restricted items under the act; and
(5) If on a private water supply, a copy of water test results showing satisfactory E.coli/coliform bacteria results.
(Prior Code, 6 TCC 3-3) (Res. E-20-49, passed 5-27-2020; Res. E-20-73, passed 7-29-2020; Res. E-24-73, passed 7-31-2024)