Restaurant HACCP Plan for Sous Vide, ROP, Curing and Sushi Rice

A ready-to-submit HACCP plan package for restaurants, caterers and commissaries that use specialized processes. These include sous vide, cook-chill, vacuum packaging, curing, smoking for preservation, fermentation and acidified sushi rice. It is written to FDA Food Code sections 3-502.11, 3-502.12, 8-103.10 and 8-201.14. It includes 32 editable Word documents.

Health departments require a HACCP plan, and often a variance, before you can vacuum-pack food, cook sous vide and hold it, cure or smoke meat or fish, or keep sushi rice at room temperature using acidification. Without one, an inspector can stop the process on the spot.

This package gives you what the health department asks for:

• Restaurant Specialized Process HACCP Program (HPM-RST): how the plan is organized and how it meets each item of Food Code 8-201.14.

• 9 procedures, covering:

  • training for specialized processes

  • when a HACCP plan or a variance is required

  • writing the plan

  • applying for a variance

  • ROP, sous vide and cook-chill

  • curing, smoking, drying and fermentation

  • acidification of sushi rice

  • monitoring, corrective action and verification

  • thermometer and pH meter calibration

• 5 worked example HACCP plans:

  • sous vide and cook-chill proteins

  • vacuum-packed ready-to-eat foods

  • acidified sushi rice

  • gravlax and cold-smoked fish

  • fermented vegetables and hot sauce

• 15 forms, including:

  • menu categorization

  • process flow and CCP worksheet

  • HACCP plan summary

  • sous vide cooking and cooling log

  • ROP labeling and discard log

  • electronic cold-holding verification log

  • pH log

  • curing and drying log

  • parasite destruction freezing log

  • corrective action log

  • calibration log

  • weekly record review

  • variance submission checklist

Who it is for

• Restaurants, hotels and caterers using sous vide or vacuum packaging

• Sushi restaurants and grocery sushi counters

• Chefs curing, smoking or fermenting in house

• Commissaries and central kitchens

What you receive

An instant download of one organized zip file. It contains a READ ME, the program document and master document list, the procedures, the HACCP plans and the forms. All 32 documents are editable Microsoft Word files.

Good to know

• Your state or local code may differ from the FDA model Food Code. Check your health department's submission requirements before you apply, and use the submission checklist.

• Food processed for wholesale falls under FDA or USDA rules, not the Food Code. See the Seafood, Juice or Meat and Poultry HACCP Programs.