Blog topic
Special processes
HACCP guides for processes that often need a plan or variance: sous vide, cook-chill, curing and smoking, sushi rice, juice, seafood and meat.
7 posts on special processes
Cook-Chill HACCP Plan: Bagged Soups, Sauces and Braises
How to write a cook-chill HACCP plan under Food Code 3-502.12: cooking, bagging, cooling to 34°F or 41°F, shelf life, monitoring and records.
HACCP Plan for Cured and Smoked Foods in Restaurants
When a restaurant needs a HACCP plan and variance for curing or smoking: hazards, typical CCPs, records and working with a process authority.
HACCP Plan for Sushi Rice: Acidification, pH Checks and Records
How to write a HACCP plan for sushi rice: when acidified rice needs a variance, how to set a pH limit, what to log, and the time-control alternative.
Juice HACCP Plan: Juice Bars, Cafés and the 21 CFR 120 Line
When a juice bar needs a juice HACCP plan, how the retail exemption in 21 CFR 120 works, bottled juice warning labels, and controls for fresh juice.
Meat and Poultry HACCP Plan: Retail Kitchens vs USDA Plants
How a meat and poultry HACCP plan works in a restaurant or butcher shop, how it differs from USDA FSIS plant rules, and the CCPs, limits and logs to use.
Seafood HACCP Plan for Restaurants: Parasites, Histamine and Shellfish Tags
A seafood HACCP plan for restaurants: when 21 CFR 123 applies, parasite freezing for raw fish, histamine control, shellstock tags and the records to keep.
How to write a HACCP plan for sous vide
How to write a HACCP plan for sous vide in a restaurant: flow, hazards, cook and chill limits, 7- and 30-day storage under Food Code §3-502.12, and records.