Health Department

Food, Lodging & Pools
Public Service Center
250 S. 4th St., Room 510
Minneapolis, MN 55415

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Hazard Analysis Critical Control Point (HACCP)

The Minnesota Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for certain specialized processes.

HACCP plans must be submitted and approved prior to use.

Processes include:

Some of these processes have alternatives to a HACCP plan or have additional requirements such as a variance.

Please contact your health inspector or a member of the HACCP Team to help guide you through these requirements.


Mohamed Yusuf, 612-673-2301
[email protected]

Justo Garcia, 612-673-2301
[email protected]

Jim Donovan, 612-673-2301
[email protected]


If you are ready to start working on your HACCP plan, here are resources for you.

Note: The templates below must be changed. Change the template to include the procedures you are using in your HACCP process.

After your plan has been reviewed, you will be inspected to make sure you are following the procedures in your plan. 

All Plans

Reduced Oxygen Packaging


There are varying ppm requirements for different curing agents based on the method of curing. Contact the HACCP Team above if you have questions about which template best fits your product.




Minneapolis Health Department LogoShould you require a reasonable accommodation in order to fully participate, or information in an alternative format, please contact 612-673-2301.
Para asistencia 612-673-2700 - Rau kev pab 612-673-2800 - Hadii aad Caawimaad u baahantahay 612-673-3500.

Last updated Dec 23, 2020



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Para asistencia 612-673-2700, Yog xav tau kev pab, hu 612-637-2800, Hadii aad Caawimaad u baahantahay 612-673-3500. 

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