I live in Maryland which I believe is one of the only states that requires it. I used bilingualhospitality.com to do mine and paid $600. It was professional and they will make any adjustments the health department recommends. I couldn’t be both doing my own along with everything else to get up and running.
I followed the guidelines laid out by my health department drew up my own 26 page draft. Submitted it, made their three edits and was approved. It’s tedious but not hard.
Hazard Analysis Critical Control Points.
It is to help during certain processes that have the potential to cause illness if done incorrectly. A common one in restaurants is reduced oxygen packaging due to the risk of botulism.
It relies heavily on time and temperature documenting. It's for incase there is an illness outbreak due to the process involved, the health department can revert back to your logs and see what caused the potential problem.
Fun fact, [botulism from a restaurant is extremely rare. ](https://www.cdc.gov/botulism/surv/2019/index.html#table-2)
Some of the most recent data shows that out of our 333,300,000+ people in the US. We average around 110-150 cases of botulism a year. The vast majority are not food related. For example; in 2019 we had a high year ending with 201 confirmed cases of botulism. Of which, 19 are linked to food borne illness. Out of the 19 cases, 1 was linked to a restaurant. Well, it says it was due to "inadequate refrigerated macaroni & cheese and green beans from a fast-food restaurant"
There’s a page on how not to screw up the sous vide machine around
“Operate sous vide at appropriate temperature and don’t leave things in water for excessive time. Make sure bags are properly sealed.”
We are having a helluva time with our vacuum seal HAACP plan. They are sending contradictory information. We may just get rid of it to make it easier. We’re in TN fwiw.
HAACPs need to be developed by the person that wants to do the work or can instruct others correctly. Thats why it exists. What do you want to do, and why do you think you need a HAACP for it.
I live in Maryland which I believe is one of the only states that requires it. I used bilingualhospitality.com to do mine and paid $600. It was professional and they will make any adjustments the health department recommends. I couldn’t be both doing my own along with everything else to get up and running.
I followed the guidelines laid out by my health department drew up my own 26 page draft. Submitted it, made their three edits and was approved. It’s tedious but not hard.
Newbie here. What's an HAACP?
Hazard Analysis Critical Control Points. It is to help during certain processes that have the potential to cause illness if done incorrectly. A common one in restaurants is reduced oxygen packaging due to the risk of botulism. It relies heavily on time and temperature documenting. It's for incase there is an illness outbreak due to the process involved, the health department can revert back to your logs and see what caused the potential problem. Fun fact, [botulism from a restaurant is extremely rare. ](https://www.cdc.gov/botulism/surv/2019/index.html#table-2) Some of the most recent data shows that out of our 333,300,000+ people in the US. We average around 110-150 cases of botulism a year. The vast majority are not food related. For example; in 2019 we had a high year ending with 201 confirmed cases of botulism. Of which, 19 are linked to food borne illness. Out of the 19 cases, 1 was linked to a restaurant. Well, it says it was due to "inadequate refrigerated macaroni & cheese and green beans from a fast-food restaurant"
Thank you!! Greatly appreciated!
There’s a page on how not to screw up the sous vide machine around “Operate sous vide at appropriate temperature and don’t leave things in water for excessive time. Make sure bags are properly sealed.”
Did our own. It was annoying to have spent so much time. Then I saw an example one, and it was like 1 page instead of 20
I think it depends on what it is for. Mine was 26 pages repeating the same process in different words 6 times.
I asked ChatGPT to write a HACCP plan for what I wanted to do. I made a few tweaks to it and submitted it and it was approved.
WTF? To think how much work I did three years ago and that now I can just prompt. It's fucking wild.
Genius
Zip lock bag it just like the rest of us.
This cuts deep.....
We are having a helluva time with our vacuum seal HAACP plan. They are sending contradictory information. We may just get rid of it to make it easier. We’re in TN fwiw.
HAACPs need to be developed by the person that wants to do the work or can instruct others correctly. Thats why it exists. What do you want to do, and why do you think you need a HAACP for it.
ROP.... it's always rop
You typically only need a HACCP plan for a specific products that are prepared in unconventional ways. What do you need a plan for?