HACCP Plan Resources

General HACCP Plan Resources:

SOP References for Operators:

Employee Handwashing and Employee Hygiene SOP

Employee Health and Exclusion SOP
Employee Training Procedures

High Temperature Dishmachine

Chemical Sanitizing Dishmachine

Three-compartment Sink
Process Specific Resources:
Reduced Oxygen Packaging (ROP) Checklist Custom Processing
Canning Live Molluscan Shellfish Tank
Sprouting Smoking and Curing of Meats
Sushi Rice pH Log Acidified Foods (Sushi Rice)
Sushi Rice Decision Tree Guidelines for Sushi Rice HACCP Plan
Complete HACCP Plan Worksheets

Sous Vide/ Cook Chill HACCP Plan

Sushi Rice HACCP Plan

Smoking and/or Curing Meats HACCP Plan

Reduced Oxygen Packaging: Single Barrier HACCP Plan

Freeze-Drying TCS Foods HACCP Plan

General Resources for Food Establishment Operators:
Check out the HACCP Information Page or Contact the Food Protection Services Program for more information.

foodsafety@washoecounty.gov