HACCP Plans

Guidance on this page is to assist food establishments on what processes require a Hazard Analysis Critical Control Points (HACCP) plan and guidance and resources for HACCP plans. Some food processing facilities (not exempt from 21 CFR 117 subpart C- Hazard Analysis and Risk Based Preventive Controls) may need to have a Food Safety Plan.

The Alaska Food Code requires HACCP plans for food that are produced with certain specialized processes:

smoking as a method or food preservation rather than a method of flavor enhancement;
curing food;
using food additives or adding ingredients, such as vinegar, as a method of food preservation rather than a method of flavor enhancement; or to render a food so it not potentially hazardous (requiring time or temperature control.)
packaging a potentially hazardous food using a reduced oxygen packaging method, unless using a method described in 18 AAC 31.265(b);
sprouting seeds or beans; or
using any other process that allows the rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of Clostridium botulinum.

Before starting one of the processes above, food establishment operators must submit to the department a HACCP plan for approval. Operators may also be required to submit copies of HACCP plans for any new product or if there is a change in processing procedures.

HACCP plans must include:

Food establishment operator's name, the food establishment's address, and contact information.
Food or type of food that will be controlled under the HACCP plan
Process flow diagram (or flow chart) for each food item that includes:
- Each step in the process
- The hazards (e.g., bacteria growth) and controls (e.g., temperatures, pH level) for each step in the process flow diagram or chart
- The steps that are critical control points,
- The ingredients, material, and equipment used in the preparation of that food; and
- Formulations or recipes that describe the methods and procedural control methods that address the food safety concerns involved;
- A critical control point summary for each specific food or type of food that clearly identifies
- Critical limit for each critical control point (a measurement like time, temperature, pH)
- Method and frequency for monitoring and controlling each critical control point and the identification or job title of the designated employee or the person in charge of monitoring critical control points
- Action to be taken by the designated employee or person in charge if the critical limits for each critical control point are not met, and
- Records to be maintained by the person in charge to demonstrate the HACCP plan is properly operated and managed.
Actions that must be taken by the Person In Charge if the critical limits for each CCP are not met; and
Additional scientific data or other information supporting the determination that food safety is not compromised

Resources

Reduced Oxygen Packaging
AFDO Meat and Poultry Processing Guidelines

Statutes and Regulations

Alaska Food Code