HACCP Resources

Cured Meat

Hazard Analysis Critical Control Point

The North Carolina Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for conducting specialized processes (listed below), because these processes significantly increase the risk of severe foodborne illness. 

Processes Requiring a County-Approved HACCP Plan 

The North Carolina Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for conducting specialized processes (listed below), because these processes significantly increase the risk of severe foodborne illness. Specialized Processes that require an approved HACCP plan include:  

  • Vacuum packaging raw meats, raw & frozen fish, raw poultry, hard cheeses, or raw vegetables. 
  • Cooking food using the sous-vide method while reaching standard final cooking temperatures. 
  • Preparing and storing food using the cook-chill method under certain circumstances. 

* Your HACCP plan must be approved PRIOR to conducting a specialized process such as vacuum sealing, curing, pickling, cook-chill, etc. 

For a quick overview of specialized processes involving Reduced Oxygen Packaging, and guidance for the requirements for each process, please check our Quick Guide. 

Please contact your health inspector or the Wake County Environmental Services HACCP Coordinator to help guide you through these requirements.  Please see the applications and sample plans in the Resources section below. 

Curing

If you are planning to cure meats or fish in the restaurant, please refer to the Wake County Curing Process Application first.  

Processes Requiring a State-issued Variance 

Examples of Specialized Processes that require a variance from the State of North Carolina Variance Committee include:  

  • Vacuum packaging cooked food.  
  • Cooking food using the sous-vide method outside of standard temperature parameters. 
  • Preparing and storing food using the cook-chill method for longer than 72 hours. 
  • Curing to extend shelf life or for shelf stability 
  • Smoking as a form of preservation. 
  • Acidification of sushi rice. 
  • Pickling of food to extend shelf life or for shelf stability 
  • Fermentation (i.e. yogurt and kimchi production.) 
  • Using natural or artificial additives to extend shelf-life or for shelf stability 

To apply for a variance, you must complete a variance application and submit it to Wake County for initial review prior to submittal to the state Variance Committee. Applications must include a request for

Variance and a fully completed Variance Components Checklist.  

Submit completed applications to Wake County Environmental Services HACCP Coordinator. 

Multi-County HACCP Plans and Variances 

If your restaurant chain operates in multiple counties of North Carolina, your HACCP plan or Variance will have to be approved by the State of North Carolina HACCP Committee.  Please contact the committee at ncvariancecommittee@dhhs.nc.gov for submittal guidance. 

Wake County Environmental Services HACCP Coordinator 

James Smith, REHS
919-868-9246
jamesrsmith@wake.gov

Resources 

If you are ready to start working on your HACCP plan, see the resources below. All templates must be tailored to your own operation's procedures. It is highly recommended that you schedule a meeting with the HACCP Coordinator at our office, the Waverly Atkins Office Building, after submitting your HACCP plan. This is the easiest way to learn about any modifications that need to be made to your HACCP plan. 

HACCP Plan Guide & Application

Sample HACCP Plans 

Standard Operating Procedures

Monitoring Logs

Other Forms for HACCP Plans