HACCP WHAT IS IT AND DO I NEED

HACCP – WHAT IS IT AND DO I NEED IT? Marni Flagg, REHS Supervisor, Consumer Health Protection Services

WHAT IS HACCP? “HACCP” means a Hazard Analysis Critical Control Point This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards. Allows manufacturers a chance to prevent hazards BEFORE they happen.

A HACCP plan is required when a food facility engages in any of the following two groups of activities GROUP ONE: Smoking food as a method of preservation Curing food Using food additives, such as vinegar, to make food non-potentially hazardous (ex. Sushi rice) Storing live molluscan shellfish in water tanks Processing/butchering meats brought in by customers Other (ex. Seed sprouting, fermenting)

Monterey County Environmental Health can review and approve HACCP plans related to these activities. Contact your district inspector We have guides and templates to help you in the process

GROUP TWO: Acidification or reducing water activity to prevent the growth of Clostridium Botulinum Canning Reduced Oxygen Packaging (ROP) Modified Atmosphere Packaging (MAP) Vacuum packaging Sous vide Cook-chill

WHAT IS REQUIRED IF I WANT TO DO GROUP TWO SPECIAL PROCESSES? Reduced Oxygen Packaging (ROP) and canning requires a HACCP plan approved by the California Department of Public Health IF you want to keep the packaging longer than 48 hours (labeling is important)

Equipment used for any of these processes must be approved by EHB prior to installation and use (CRFC Section 114130)

WHERE CAN I GET MORE INFORMATION? ØCalifornia Retail Food Code (Sections: 113799, 113801, 113883, 114057, 114419) ØContact our office at 831 -647 -7654 or 831755 -4507