/Hazard Analysis and Critical Control Point (HACCP) Plan

Hazard Analysis and Critical Control Point (HACCP) Plan

The Special Processes Team is made up of Environmental Health Specialists who have received advanced training and serve as subject matter experts in reviewing Hazard Analysis and Critical Control Point (HACCP) plans, operational plans, waivers, and food labels. “Special processes” are those retail food service processes that are more like food manufacturing processes rather than traditional retail or food service processes. Due to the high hazard nature of these production methods, the Regulations Governing the Sanitation of Food Establishments require a waiver, operational plan, and/or HACCP plan to be submitted and approved. The approval of the plans and/or waivers for special processes allows for retail production that would otherwise be prohibited. To contact the Special Processes Team, please call (702) 759-0500 or email ehtrainingoffice@snhd.org.

Types of special processes and what plan and/or waiver is required (see below the table for definitions of HACCP plan, operational plan, and waiver):

ProcessHACCP planWaiverOperational PlanRegulation 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 HACCP plan/Waiver Submission and Review Process or 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 laboratories or 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) 759-0500

 

Updated on: May 29, 2019

2019-05-29T11:56:10-07:00