Two-Barrier HACCP Plan

Introduction

A two-barrier reduced oxygen packaging (ROP) process is one in which raw or ready-to-eat foods are placed into oxygen impermeable packages, a vacuum is pulled or the oxygen content is modified, and the package is sealed to complete the oxygen barrier. This type of ROP creates an anaerobic environment that prevents the growth of most spoilage organisms. Without these, the normal signs that the food is no longer fit for consumption (such as off-odors, slime, texture changes, etc.) will not occur. In addition, the ROP environment 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 two-barrier 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 a two-barrier HACCP plan are available here.

Two-Barrier HACCP Plan Submission Checklist

The following items are the minimum required support documentation for a two-barrier 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
    • Personal Hygiene
    • Thermometer Use and Calibration
    • Employee Health Policy
    • Transporting (if transporting to additional outlets)
    • All Critical Control Points detailed on the HACCP Worksheet
  • Food Safety Checklist

  • Thermometer Calibration Log

  • Refrigeration Log

  • Transport Log (if transporting to additional outlets)

  • Training Log

  • Cooling Log (may be requested for ready to eat foods)

  • Lab testing results (i.e. pH or water activity) from a certified lab may be requested for ready to eat foods to identify the second barrier

Sample and template documents can be found here (Document Page Updated 20190416).

Contact Information

Phone: (702) 759-0500

 

Updated on: May 17, 2019

2019-05-17T12:15:53-07:00