Hazard Analysis Critical Control Point
What to know
You must have a HACCP plan for certain processes, including:
- Serving raw or undercooked proteins without a consumer warning:
- 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.
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
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.
Use the template to describe your HACCP process.
- 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
Reduced oxygen packaging
- HACCP plan template - ROP raw meats
A plan template for raw meats 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
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
- HACCP plan template - canned acidified foods
A template for canning acidified foods
- Canning fact sheet
A fact sheet about canning in Minneapolis
- HACCP plan template for fermentation
A template for fermentation
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.
AddressPublic Service Building
505 Fourth Ave S, Room 520Minneapolis, MN 55415
8 a.m. – 4:30 p.m.
Monday – Friday
Public Service Building
505 Fourth Ave. S.
Minneapolis, MN 55415
7 a.m. – 7 p.m.
Monday – Friday