Hazard Analysis Critical Control Point

The North Carolina 2009 Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for conducting specialized processes (listed below). HACCP plans must be submitted and approved by Wake County Environmental Services Department PRIOR to conducting specialized processes. Specialized Processes that require a HACCP plan reviewed by Wake County include: 
  • Vacuum packaging raw meats, raw & frozen fish, raw poultry, hard cheeses, or raw vegetables.
  • Cooking food using the sous-vide method.
  • Preparing and storing food using the cook-chill method.

For a quick overview of specialized processes and brief guidance to the requirements for each process, please check our Quick Guide.

If you are a restaurant that operates in multiple counties of North Carolina your HACCP plan will have to be approved by the State of North Carolina HACCP Committee. Here is the form to complete in order to obtain approval of your HACCP plan from the State of North Carolina.
Please contact your health inspector or the HACCP Team below to help guide you through these requirements. If you are planning to do curing of meats or fish in the restaurant, please refer to the Wake County Curing Process Application first. Examples of Specialized Processes that require a variance from the State of North Carolina Variance Committee include: 
  • Vacuum packaging cooked food.
  • Cooking food using the sous-vide method outside of standard temperature parameters.
  • Preparing and storing food using the cook-chill method for longer than 72 hours.
  • Curing to extend shelf life or outside of refrigeration.
  • Smoking as a form of preservation.
  • Acidification of sushi rice to prolong shelf-life.
  • Using natural or artificial additives to extend shelf-life.
  • Fermentation (i.e. yogurt production).

To apply for a variance you must complete a variance application. Before submitting a variance application to the state it must FIRST be approved by Wake County. There is also a checklist of the components that must be included in the variance application.

 

HACCP Team Contacts

Jo Hill, 919-280-3216
Andre Pierce, 919-856-7440
Christina Sancha, 919-868-2559
 
Anne Bartoli, 919-868-9251

Resources

If you are ready to start working on your HACCP plan, resources can be found below. Note that all templates must be modified to be consistent with your operation's procedures. Your HACCP plan must be approved PRIOR to conducting specialized processes. It is highly recommended that you schedule a meeting with the HACCP Team at our office, the Waverly Atkins Office Building, after submitting your HACCP plan. This is the easiest way to learn about any modifications that need to be made to your HACCP plan.

 
HACCP Plan Guide & Application

Sample HACCP Plans 

Standard Operating Procedures
 
Monitoring Logs

Other Forms for HACCP Plans