HACCP stands for hazard analysis critical control point, this is a food safety system generally utilized by food manufacturers and harvest facilities. HACCP requires detailed plans and records to be written and kept by the establishment to insure that food safety is achieved before distribution to the public. Retail food establishments will be required to submit a HACCP plan to the COSM Environmental Health Department if they utilize the following specialized processes:
-Smoking food as a method of food preservation rather than as a method of flavor enhancement;
-Using food additives or adding components such as vinegar: to preserve/render non-time/temperature control for safety food;
-Packaging time/temperature control for safety food using Reduced Oxygen Packaging method except where the growth of Clostridium botulinum and Listeria Monocytogenes are controlled;
-Operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption;
-Custom processing animals that are for personal use as food and not for sale or service in a food establishment;
-Preparing food by another method that is determined by the regulatory authority to require a variance; or
-Sprouting seeds (such as alfalfa or wheat grass) or beans in a retail food establishment.
You may contact the Code Compliance-Environmental Health Division for additional information regarding HACCP.