文件
當您提交 HACCP 計劃和/或 HACCP 豁免文件時，您必須支付當前的環境衛生檢查員小時費率。每小時費率。該費用涵蓋第一次文件審查和評估。審核所花費的額外時間將按小時計費，並且必須在發布文件之前支付最終餘額。確保您的表格準確，以避免審核/處理延遲。檢查費用表
未經加州公共衛生部 Variance 批准，不得對魚進行真空包裝儲存。
Understand when a Hazard Analysis Critical Control Point (HACCP) plan or variance is required and what steps to take.
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.