Hazard Analysis Critical Control Point
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3Sous Vide – Reduced Oxygen Packaging (ROP)
Hazard Analysis Critical Control Point
(HACCP)Checklist Application
Establishment Name:
Tel:
Address:
Email:
Owner/Person in charge:
Fax:
Who is in charge of the HACCP process?
Tel:
Before a plan may be approved a food establishment must have a satisfactory inspection history
for the past year with no cooling or cold holding violations.
This checklist must be complete before you submit your application.
Variance request
Name of each food product
A list of all ingredients
A copy of the label
An accurate, step-by-step food flow description of how the food is prepared, held, sous vide cooked,
cooled, finished, etc. for each product. See example, page 3.
Standard Sanitation Operating Procedures (SSOP) including procedures prohibiting bare hand
contact with ready-to-eat foods, handwashing protocols and how cross-contamination between raw
and ready-to-eat foods will be prevented. Also include a list of equipment and materials used in the
process. Equipment must meet the American National Standards Institute (ANSI) standards. These
standards are in 4-1 and 4-2 of the FDA Model Food Code.
o Describe how equipment is cleaned and sanitized, and how often in the process
equipment is cleaned (before beginning, between types of foods, etc.)
Identification of the most important food safety control for each process. Each of these important
food safety controls is called a Critical Control Point (CCP). CCPs for simple sous vide operations
usually include cold holding, cooling, final cooking temperatures, and time held under vacuum. More
complicated sous vide processes will have more CCPs. See HACCP worksheet, page 2.
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Environmental Health Division
3020 Rucker Avenue, Suite 104 Everett, WA 98201-3900 fax: 425.339.5254 tel: 425.339.525
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