SPECIALIZED PROCESSES & HACCP IN RETAIL FOOD FACILITIES
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 would include:
- 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