Guides/Sous vide HACCP plans
Sous vide HACCP plans
Sous vide is reduced oxygen packaging. Once food is sealed in a bag, cooked, and chilled for later use, many health departments want a HACCP plan for it under Food Code 3-502.12.
The hazards inspectors look for
Clostridium botulinum and Listeria monocytogenes can grow without oxygen, and some strains grow at refrigeration temperatures. A sous vide plan has to show that cooking reaches a safe time and temperature, cooling is fast, and cold holding stays inside the time limits for your holding temperature.
Typical critical control points
Cooking (time and temperature in the bath), cooling (how fast the sealed food is chilled, usually in an ice bath), and cold holding (temperature and the maximum days before use or discard). Each needs a critical limit, how you monitor it, what you do when it's missed, and a log.
Build yours
Tell HACCP Engine what you cook, your circulator and cooling setup, and how long you hold product. It drafts the flow, hazards, CCPs, and logs for you to review.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- Vacuum packing and reduced oxygen packaging HACCP plans
- Variances and HACCP plans under Food Code 3-502.11
- HACCP plans for restaurants and retail food establishments
- Clostridium botulinum controls in seafood HACCP
- Sushi rice HACCP plans
- Curing and charcuterie HACCP plans
- Fermentation and acidification HACCP plans
- Smoking HACCP plans for restaurants
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