HACCP Plan Resources

General HACCP Plan Resources:
General HACCP Plan Checklist HACCP Plan Chart
Critical Control Point (CCP) Decision Tree Hazard Analysis Worksheet (Example, Blank)
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 (PDF, Word) Acidified Foods (Sushi Rice)
Sushi Rice Decision Tree Guidelines for Sushi Rice 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.us

Last modified on 07/19/2019