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

In this section

• HACCP plan
• Review and approval process
• Fees

HACCP resources

See our HACCP templates and other resources

Vacuum sealing processes

• Using reduced oxygen packaging for TCS foods for more than 48 hours, including:
  • Raw meat
  • Poultry
  • Frozen fish
  • Cook chill (hot fill)
  • 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

Foods that are smoked, cured or are made with certain additives 

• 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

Shellfish tanks, seeds, beans and game animals

• Operating molluscan shellfish tanks to store and display shellfish that is for human consumption
• Sprouting seeds or beans
• 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” inspection

Other processes

• Preparing food by any method that does not follow the 2019 Minnesota Food Code
  • See Minnesota Administrative Rules 4626.0415

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.

Cost

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

View the City’s license fee schedule (see lines 415 and 416 on the Smartsheet)

Reason for fees

• We review your HACCP plans and food safety procedures to make sure 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.