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 cook chill HACCP plan are available here.
Phone: (702) 759-0500
Updated on: May 17, 2019