Documents
When you submit HACCP Plans and/or HACCP exemption documents, you must pay the current Environmental Health Inspector Hourly Rate. Check the fee schedule for the hourly rate. This fee covers the first document review and assessment. Additional time spent on review will be billed at the hourly rate and the final balance must be paid before the documents will be released. Make sure your forms are accurate to avoid review/processing delays.
Fish may not be vacuum packaged for storage without a Variance approval from California Department of Public Health.
Understand when a Hazard Analysis Critical Control Point (HACCP) plan or variance is required and what steps to take.
Form indicating food processing methods used by your business.
A Hazard Analysis Critical Control Point (HACCP) plan is a written document that defines the formal procedures for following HACCP principles to identify and prevent hazards that could cause foodborne illnesses.
Food facilities that plan on conducting specialized food processes are required to complete a HACCP plan and submit it for review and approval. A Hazard Analysis Critical Control Point (HACCP) plan is a written document that defines the formal procedures to identify and prevent hazards that could cause foodborne illnesses.
You may be exempt from the Hazard Analysis Critical Control Point (HACCP) plan requirement if you use a reduced-oxygen packaging (ROP) method for less than 48 hours and for storage only. Anything that is stored for more than 48 hours and/or utilizes sous vide or cook chill will need a state approved HACCP.
A HACCP plan is required when food additives or components, such as vinegar, are used to render a food non time/temperature control for safety food (food not requiring refrigeration to prevent microbial growth) such as sushi rice. This template is an example and also available in: Japanese, Korean, Chinese (simplified), Chinese (traditional), Spanish, and Vietnamese.