Follow the steps to complete the ND HACCP Plan online.

1. Click ‘Get Form’ button to access the ND HACCP Plan and open it in the designated form editor.
2. In the 'Establishment information' section, enter the establishment name, date, address, city, state, ZIP code, license number, owner or corporate name, mailing address if different, primary contact for the HACCP plan, phone number, and primary contact email address.
3. Fill out the 'HACCP team' section by providing the names and job titles or descriptions of each team member involved in the HACCP plan.
4. Indicate the reason for this HACCP plan by checking the appropriate box for either 'New HACCP plan submittal' or 'Modification of existing HACCP plan.'
5. In the 'Activity or food category' section, select one or more activities that relate to your HACCP plan, such as curing food or reduced oxygen packaging.
6. Provide detailed product information in the 'Product details' section, including the product name, ingredients list, recipe or directions, and process description. Attach additional documentation if necessary.
7. In the 'Intended use and consumer' section, check all applicable uses for the product, specifying whether it will be ready-to-eat, raw, or packaged for sale.
8. Complete the 'Shelf life' section by indicating the maximum storage time for each method of storage included in the HACCP plan.
9. Create and submit a layout of your production area, using an attached or drawn diagram that details sink locations, equipment, and processing areas.
10. List all necessary equipment and materials used for the HACCP activity, including manufacturer names and model numbers, in the 'Equipment and materials' section.
11. Provide a food flow diagram that outlines the process from receiving through service while identifying the critical control points.
12. Conduct a hazard analysis by completing the chart that documents potential biological, chemical, and physical hazards at each step of the food flow diagram.
13. Fill out the HACCP Plan CCP chart by identifying each critical control point, including significant hazards, critical limits, and monitoring methods.
14. Include standard operating procedures that detail specific procedures necessary to maintain food safety within the HACCP plan.
15. Describe any prerequisite programs that support food safety, including personal hygiene control and cross-contamination prevention measures.
16. Attach record-keeping forms for monitoring processes covered in the HACCP plan and ensure that these documents are verified by the person in charge.

Start filling out your ND HACCP Plan online today to ensure compliance with food safety regulations.