Cook Chill HACCP Plan
A cook chill reduced oxygen packaging (ROP) process is one in which cooked foods are placed into oxygen impermeable packages and the package are sealed to complete the oxygen barrier. This type of ROP creates an anaerobic environment that can allow for the growth of anaerobic bacteria such as Clostridium botulinum and Listeria monocytogenes which are pathogens of concern that must be controlled for.
As a high-hazard process, the Southern Nevada Health District (SNHD) 2010 Regulations Governing the Sanitation of Food Establishments require a Hazard Analysis Critical Control Point (HACCP) plan to be submitted and approved prior to practicing a cook chill process . The purpose of the HACCP plan is to show processing controls compliant with regulatory requirements and industry standards are being met to control identified hazards.
Guidance documents to create cook chill HACCP plan are available here.
Phone: (702) 759-0500
Updated on: May 22, 2019