SD Food Info

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MAJOR VIOLATIONS

Under state law, major violations associated with the Centers for Disease Control and Prevention risk factors require immediate corrective action, a suitable alternative, or the closure of the impacted areas of the food facility until compliance is achieved.

CONFORMANCE WITH APPROVED PROCEDURES

Examples of major violations include a food facility that is using a specialized processing method without an approved HACCP plan, a food facility that is not operating in accordance with the approved HACCP plan, or a facility that is not following conditions/procedures according to a variance approved by the state department.

REQUIREMENTS

  • A HACCP plan is required for food facilities that engage in any of the following activities: smoking food as a method of preservation, curing food, using food additives to preserve food or to render a food non-potentially hazardous, operating a molluscan shellfish life support system display tank, or custom processing animals for personal use (§114419)
  • An approved HACCP plan is required for food facilities that engage in any of the following activities: acidification of food to prevent the growth of Clostridium botulinum, or packaging potentially hazardous food using a reduced-oxygen packaging method (§114419)
  • If a HACCP plan is required, it must be meet certain requirements and be approved (§114419.1, §114419.2, §114419.3)
  • If the Department grants a variance or if a HACCP plan is required, the permit holder must keep a copy of the variance on file at all times, comply with the terms and conditions, and maintain required records for review (§114417.5, §114417.6)