Sous Vide HACCP Plan


A sous vide reduced oxygen packaging (ROP) process is one in which foods are placed into oxygen impermeable packages, the package is sealed to complete the oxygen barrier, and the food is cooked in the sealed packaging.  After cooking the product may be cooled and stored in the package.  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 sous vide 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 sous vide HACCP plan are available here.

Sous Vide HACCP Plan Submission Checklist

The following items are the minimum required support documentation for a sous vide ROP HACCP plan. Plans submitted without the items listed below will not be accepted.

  • List of equipment and materials used in the special process, i.e., vacuum sealing machines, etc.

  • List of all ingredients used in the special process. Ingredient proportions are not necessary
  • List of facilities that will be processing and/or storing ROP foods
  • Detailed Process Flow including all Critical Control Points (CCPs). The Process Flow must address each step in the preparation of the food(s) used in a special process

  • HACCP Worksheet for all Critical Control Points listed in the Process Flow Diagram

  • Training program or plan detailing topics and methods of training, details of the following topics

    • Labeling
    • Hand Washing
    • Eliminating Bare Hand Contact with ROP Foods
    • Cleaning and Sanitizing
    • Cold Holding
    • Personal Hygiene
    • Thermometer Use and Calibration
    • Employee Health Policy
    • Transporting (if transporting to additional outlets)
    • All Critical Control Points detailed on the HACCP Worksheet
  • Thermometer Calibration Log

  • Cooking Log
  • Cooling Log

  • Reheat Log (if reheating bulk product in the sealed package)

  • Hot Hold Log (if hot holding product in the sealed package)

  • Refrigeration Log

  • Transport Log (if transporting to additional outlets)

  • Training Log

  • Food Safety Checklist

Sample documents can be found here.

Contact Information

Phone: (702) 759-0500


Updated on: May 29, 2019

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