- Departments G - Z
- Health Department
- Environmental Health
- Food Safety for Retail Food Service Establishments
- Hazard Analysis Critical Control Point & Variances
Hazard Analysis Critical Control Point & Variances
Hazard Analysis Critical Control Point
North Carolina Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for food processes needing more active managerial control during production. HACCP plans must be submitted to and approved by Orange County Environmental Health. Contact us for the sample HACCPs.
There are also specialized food processes that need additional approvals. A variance to the North Carolina Food Code is required, which must be granted by the North Carolina Variance Committee.
When a variance is requested, the HACCP and Variance Application (PDF) must be submitted to Orange County Environmental Health, who will forward it with recommendations to the North Carolina Variance Committee. The committee meets monthly; so please prepare plans and submit applications with enough time for approvals before beginning a specialized food process.
Contact us if you have questions about the North Carolina Food Code, HACCP submittal, or Variance requests.
When a HACCP or Variance Is Required
|Food Production Method
|Reduced Oxygen Packaging (PDF) of potentially hazardous foods (raw meats and poultry, raw veggies, and frozen fish) with two-barrier methods||Yes||No|
|Reduced Oxygen Packaging of potentially hazardous ready-to-eat food with one-barrier method||Yes||Yes|
|Reduced Oxygen Packaging to extend refrigerated hold time longer than 14 days||Yes||Yes|
|Sous-vide cooking within standard final cook temperature and cold-holding time||Yes||No|
|Sous-vide cooking outside of standard final cook temperature and cold-holding time||Yes||Yes|
|Preparing and storing food using cook-chill||Yes||No|
|Preparing and storing food using the cook-chill method and holding for longer than 72 hours||Yes||Yes|
|Curing (PDF) to extend shelf life or outside of refrigeration||Yes||Yes|
|Smoking (PDF) as a form of preservation||Yes||Yes|
|Acidification of food as preservation, such as sushi rice and fermentation (PDF) of potentially hazardous foods, or using natural or artificial additives to extend shelf-life or outside the regulated approved use||Yes||Yes|
|Sprouting (PDF) beans or seeds, serving raw or cooked||Yes||Yes|
Definitions & Regulations
Definitions and regulations may be found in the North Carolina Food Code (PDF).