//Hazard Analysis and Critical Control Point (HACCP) Plan

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)
Process HACCP plan Waiver Operational Plan Regulation Reference
Smoking Food for Preservation
3-502.11
Curing Food
3-502.11
Using a Food Additive for Preservation or to Render a Food a Non-PHF/TCS
3-502.11
Cook-Chill ROP
3-502.11, 3-502.13
Sous Vide ROP
3-502.11, 3-502.13
2-Barrier (vacuum packaging, modified atmosphere packaging, controlled atmosphere packaging) ROP
3-502.12
Cheese ROP
3-502.11, 3-502.13
Fish ROP
3-502.11, 3-502.13
Packaged Pasteurized Juice
3-404.11
Packaged Unpasteurized Juice Onsite
3-404.11
Packaged Unpasteurized Juice Transported to Same Business Entity
3-404.11
Molluscan Shellstock Tank
3-502.11
Custom Processing Animals for Personal Use
3-502.11
Sprouting of Seeds or Beans
3-502.11
Operating a Temporary Food Establishment Within 50 Feet of a Non-Sewered Toilet and/or Animal Pen
15-304.20
Bare Hand Contact with Ready to Eat Food
3-301.11
HACCP Plan Exemption for Federally (FDA, USDA) Approved HACCP Plan
4-101.13
Preparing Food by an Alternate Method
3-502.11

HACCP PLAN means a written document that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent hazards from occurring. It details a complete food safety management system following HACCP principles in combination with prerequisite programs. The end objective of an effective HACCP plan is to make the product as safe as possible using a common-sense application of scientific principles to control hazards. For more information on HACCP plans, visit the HACCP plan/Waiver Submission and Review Process webpage (HACCP review process UPDATE 20190416), contact the Special Processes Team at 702-759-0500, or email ehtrainingoffice@snhd.org.

OPERATIONAL PLAN means a written document that outlines a specific process. It may require supporting documents including, but not limited to, scientific challenge studies, validation studies from certified processing authorities, monitoring logs, standard operating procedures, and labeling. For more information on operational plans, contact the Special Processes Team at 702-759-0500 or email ehtrainingoffice@snhd.org.

WAIVER means a written agreement between the SNHD and a permit holder that authorizes a modification of the Regulations. To deviate from a regulation, a permit holder must submit a waiver for approval and demonstrate how public health will be protected.  Supporting documents of a waiver may include, but are not limited to, operational plans, HACCP plans, scientific challenge studies, monitoring logs, validation studies from certified laboratory or processing authorities, and labeling. For more information on waivers, contact the Special Processes Team at 702-759-0500 or email ehtrainingoffice@snhd.org.

Contact Information

Phone: (702) 759-0588

 

Updated on: April 23, 2019

2019-04-23T11:06:42-07:00