HACCP Plan Resources

General HACCP Plan Resources:

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General HACCP Plan Checklist	HACCP Plan Chart
Critical Control Point (CCP) Decision Tree	Hazard Analysis Worksheet (Example, Blank)
Process Flow Diagram (Example, Blank)	Hazard Analysis Chart
Waiver and HACCP Plan Review Application	HACCP Plan Review Application
Food Safety Logs	Food Process Validation 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

General Resources for Food Establishment Operators:

• Permit to Operate Application
• Food Establishment Regulations

Check out the HACCP Information Page or Contact the Food Protection Services Program for more information.

foodsafety@washoecounty.gov