HACCP Plans and Variances
What is a HACCP (Hazard Analysis and Critical Control Points) Plan?
HACCP (Hazard Analysis & Critical Control Point) is a seven-step process in which food safety is addressed through the analysis of biological, chemical, and physical hazards that could contaminate food and make it unsafe for consumption. The HACCP process identifies critical control points and guides the development of food process safety control measures. A food service establishment may voluntarily elect to create HACCP's as a form of additional food safety security, or may be required to submit HACCP plans to the regulatory authority for approval due to engaging in activities which require HACCP plans under the Illinois Food Code and Chapter 10 Food Safety of the Peoria County Code.
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
- Use of an outdoor grill and/or bar (food or beverage preparation that takes place outside of the four walls of the establishment, but located on the establishment property)
- Share Tables at schools
- Waiver of installation of three-compartment sink
- Washer and/or dryer located in food preparation or storage areas
- Other modifications from Code that are not listed above @(Model.BulletStyle == CivicPlus.Entities.Modules.Layout.Enums.BulletStyle.Decimal ? "ol" : "ul")>
- Smoking of food as a method of preservation (rather than flavor enhancement)
- Curing of foods, such as ham or sausages
- Using food additives to preserve foods or render them non-time/temperature controlled for safety foods (ex: sushi rice)
- Operating molluscan shellfish tanks that store/display shellfish that are offered for human consumption
- Custom processing of animals for personal use in a food establishment
- Sprouting of seeds or beans
- Preparation of juice packaged in a food establishment
- Preparation of non-packaged juice in a food establishment that serves a highly susceptible population
- Reduced oxygen packaging (may include Cook-Chill, Sous Vide)
- Preparing, serving, or transporting food by another method that is determined by the department to require a variance or HACCP plan @(Model.BulletStyle == CivicPlus.Entities.Modules.Layout.Enums.BulletStyle.Decimal ? "ol" : "ul")>