文件
提交 HACCP 計劃和/或 HACCP 豁免文件時，您必須支付現行的環境衛生檢查員小時費率。請查看收費表以了解小時費率。此費用涵蓋首次文件審查和評估。額外的審查時間將按小時費率計費，最終餘額必須在文件發放前支付。請確保您的表格準確無誤，以避免審查/處理延誤。
未經加州公共衛生部 Variance 批准，不得對魚進行真空包裝儲存。
Understand when a Hazard Analysis Critical Control Point (HACCP) plan or variance is required and what steps to take.
A Hazard Analysis Critical Control Point (HACCP) plan is a written document that defines the formal procedures for following HACCP principles to identify and prevent hazards that could cause foodborne illnesses.
Food facilities that plan on conducting specialized food processes are required to complete a HACCP plan and submit it for review and approval. A Hazard Analysis Critical Control Point (HACCP) plan is a written document that defines the formal procedures to identify and prevent hazards that could cause foodborne illnesses.
You may be exempt from the Hazard Analysis Critical Control Point (HACCP) plan requirement if you use a reduced-oxygen packaging (ROP) method for less than 48 hours and for storage only. Anything that is stored for more than 48 hours and/or utilizes sous vide or cook chill will need a state approved HACCP.