Hazard Analysis Critical Control Point

Certain food processes need a HACCP plan. We share resources to help you create your plans.

Definition

A Hazard Analysis Critical Control Point (HACCP) plan is a document that:

  • Formally describes your procedures for following specific safety principles
  • Helps keep food safe from bacteria or toxins during certain preparation processes
cured fish

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 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

We will do a first 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.

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

Reduced oxygen packaging

Curing

Requirements vary based on the method of curing.

Canning

Fermenting

Request accessible format

If you need help with this information, please email 311, or call 311 or 612-673-3000.

Please tell us what format you need. It will help us if you say what assistive technology you use.

Contact us

Health Department

Phone

612-673-2301

Address

Public Service Building
505 Fourth Ave S, Room 520
Minneapolis, MN 55415

Office hours
8 a.m. – 4:30 p.m.
Monday – Friday

HACCP Team

Jim Donovan

Kenya Urena-Muro

Mohamed Yusuf

Phone

Jim Donovan
612-673-2795

Kenya Urena-Muro
612-791-5123

Mohamed Yusuf
612-673-2612

Address

Public Service Building

505 Fourth Ave. S.

Minneapolis, MN 55415

 

Minneapolis 311

 
 

Office hours

7 a.m. – 7 p.m.
Monday – Friday