Hazard Analysis and Critical Control Point (HACCP) Plan
A HACCP plan is a written document that delineates the formal procedures for following the HACCP principles developed by the National Advisory Committee on Microbiological Criteria for Food. (Regulation 1-202 [Definitions])
Download the HACCP Plan Requirements for Special Process Checklist PDF 330KB
When a HACCP plan is required: (Regulation 4-101.14)
- In conjunction with a waiver
- Use of a reduced oxygen packaging (ROP) method with two barriers (Regulation 3-502.12)
- Time & temperature control
- 41°F or below for no more than 14 calendar days
- Water activity of 0.91 or less
- pH of 4.6 or below
- Meat or poultry cured at a USDA regulated facility
- High level of competing organisms (raw meat, poultry or vegetables)
- Unpackaged juice for highly susceptible population that is prepared on the premises for service or sale in a ready-to-eat form (Regulation 3-801.11(A)(3))
- Possibly when operating an uncategorized food establishment (Regulation 4-103.11)
