Guides/Curing and charcuterie HACCP plans
Curing and charcuterie HACCP plans
Curing meat or fish in-house is a specialized process under Food Code 3-502.11(B). Health departments typically want a variance and a HACCP plan before cured products go on the menu.
Hazards in cured products
Pathogens in raw meat, C. botulinum (which is why curing salts are used), parasites in some species, and chemical hazards from using too much or too little nitrite. Fermented sausages add pH as a control. Dried products rely on water activity.
What gets measured
Weighing cure salts against meat weight, temperature and humidity in the curing chamber, pH during fermentation, and weight loss or water activity at the end of drying. Each critical limit needs a log.
Expect validation questions
Inspectors often ask how you know the process works, for example lab results or a recognized process. Your plan should note where that evidence is kept.
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