What to know

You must have a HACCP plan for certain processes, including:

• Serving raw or undercooked proteins without a consumer warning:
  • Beef
  • Eggs
  • Fish
  • Poultry
• Smoking food to preserve it rather than enhance flavor
• Curing food
• Using food additives or adding components (such as vinegar) to:
• Preserve food
• Make it not a Time/Temperature Control for Safety (TCS) food
• Using reduced oxygen packaging for TCS foods for more than 48 hours, including:
• Cook chill
• Sous vide processes

• Packaging TCS food using a reduced oxygen method where the growth of certain toxins are not controlled as listed in Minnesota Administrative Rules.
  See Minnesota Administrative Rules 4626.0420
• Operating molluscan shellfish tanks to store and display shellfish that is for human consumption
• Custom processing game animals that are:
• For personal use as food and not for sale or service in a food business
• Not under USDA or “state equal to” inspections
• Sprouting seeds or beans
• Preparing food by any method that is not in compliance with the 2019 Minnesota Food Code

You must submit paperwork and get prior approval from the City for some of these processes.

Review

First, we will do a HACCP consultation to decide if your process is safe and approvable. 

Next, a HACCP team member will review your HACCP plan. During this review, we will check your plan for:

• General information of your facility
• The type of TCS foods to be controlled under the plan
• Flow diagrams of the process or processes (including ingredients and recipes)
• A Critical Control Point summary page
• Other required supporting documents

Approval

You must submit your HACCP plans for approval before using them.

After we approve your plan, we will inspect your business annually to make sure you are following your plan procedures.

Fees

The fees are:

• HACCP plan review - $400
• HACCP inspection - $200

View the City’s License Fee Schedule - When the Smartsheet opens, see the HACCP fees on lines 415 and 416.

Why the fees are needed

The review of your HACCP plans and inspection of your food safety procedures verify your process is safe. The fees help offset the additional plan review and inspection time.

The City of Minneapolis fees are similar to HACCP fees of other local and State agencies.

Resources and templates

We share templates and other resources to start your plan.

If you have questions, contact your health inspector or a member of the HACCP team to help guide you through these requirements.

Contact the HACCP team

Use the template to describe your HACCP process.

Resources

• HACCP contents checklist  
  List of items required when submitting a plan
• HACCP hazard analysis worksheet  
  Worksheet provided to do hazard analysis
• HACCP plan form
  Worksheet provided for critical control points
• Federal HACCP
  HACCP principles and application guidelines
• Managing Food Safety 
  Manual for the voluntary use of HACCP principles

Templates

Reduced oxygen packaging

• HACCP plan template - ROP raw meats  
  A plan template for raw meats stored in vacuum packages
• A HACCP plan template - ROP raw fish  
  A plan for raw seafood and fish fillets stored in vacuum packages
• HACCP plan template - Sous vide  
  A plan template for food cooked in vacuum packages
• HACCP plan template - Cook chill  
  A plan template for cooked foods chilled in vacuum packages

Curing

Requirements vary based on the method of curing.

• HACCP plan template - Cured jerky, packaged sale
  A plan template for cured jerky that is sold in a package that is not a reduced oxygen package

Canning

• HACCP plan template - canned acidified foods  
  A template for canning acidified foods

• Canning fact sheet
  A fact sheet about canning in Minneapolis

Fermenting

• HACCP plan template for fermentation  
  A template for fermentation