//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)

Contact Information

Phone: (702) 759-0588


Updated on: January 9, 2019