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Who Needs a haccp plan?
Reduced Oxygen Packaging
Reduced Oxygen Packaging
Reduced Oxygen Packaging
Reduced Oxygen, Vacuum, Modified Atmosphere or Sous Vide Packaging where food is placed and sealed in a plastic pouch require a HACCP plan.
Fresh Juice Packaging
Reduced Oxygen Packaging
Reduced Oxygen Packaging
Processing fresh squeezed juice for retail sale? You likely need a HACCP plan.
Processing Wild Game
Reduced Oxygen Packaging
Additives or Preservatives
Commercial food establishments wishing to butcher and process wild game for personal use may require a HACCP plan.
Additives or Preservatives
Additives or Preservatives
Additives or Preservatives
Adding vinegar to sushi rice or citrus acid that alters the pH of food and time-temperature controls may require a HACCP plan.
Smoking or Curing
Additives or Preservatives
Live Displayed Shellfish
A HACCP plan is needed if smoking or curing meats, when not for flavor, as in making beef jerky to reduce moisture so food no longer requires time-temperature controls.
Live Displayed Shellfish
Additives or Preservatives
Live Displayed Shellfish
Displaying live molluscan shellfish from a display tank requires establishments follow certain regulations and to have a HACCP plan.
Sprouting Raw Beans or Seeds
Sprouting Raw Beans or Seeds
Sprouting Raw Beans or Seeds
Establishments sprouting raw beans or seeds for human consumption may require a HACCP plan.