Specialized Processes & HACCP
Any
retailer in Pennsylvania that is producing food(s) using a specialized process
must have a HACCP plan (Hazard Analysis Critical Control
Point). HACCP plans must be reviewed by your Sanitarian before the
food can be made using the specialized process.
Specialized Processing includes:
- Reduced Oxygen Packaging (ROP to include
vacuum packaging sous vide or cook-chill
- Packaging Juice - If preforming a 5 - log
reduction for Juice HACCP
- Curing, smoking, and drying of fish for
preservation
- Curing, smoking of meat and poultry for
preservation
- Drying of meat and poultry for preservation
- Fermentation of sausage
- Acidification, fermentation or adding
components or additives to render a product shelf stable
Sprouting
You can read about the FDA Food Code requirements for Retail and Food Service HACCP at: FDA Retail and Food Service HACCP.