Health Department

Food, Lodging & Pools
Public Service Center
250 S. 4th St., Room 510
Minneapolis, MN 55415

Hazard Analysis Critical Control Point

The Minnesota Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for certain specialized processes. HACCP plans must be submitted and approved prior to use. Processes include:

Some of these processes have options alternative to a HACCP plan or require additional requirements such as a variance. Please contact your health inspector or the HACCP Team below to help guide you through these requirements.

Free HACCP workshops on Fermenting and Canning

Minneapolis licensed food establishments are invited to bring their fermenting and canning Hazard Analysis Critical Control Point (HACCP) plans to these free workshops! You will get hands-on assistance from the City of Minneapolis Health Department HACCP team with your HACCP plans.

Yogurt, crème fraiche, kombucha and kimchi are examples of common fermented products.

To find HACCP plan templates scroll down to Resources.

The workshop is being held twice - once in English and once in Spanish.

June 20 image

Monday, June 20, 2016 
ENGLISH
language workshop
9:00 a.m. to Noon
Minneapolis Central Library, Doty Board Room
300 Nicollet Ave, Minneapolis MN 55401

junio 27 image

Lunes, junio 27, 2016
SPANISH
language workshop
9:00 a.m. to Noon
Minneapolis Central Library, Doty Board Room
300 Nicollet Ave, Minneapolis MN 55401

Please register. We would like to know how many people plan to attend. 

To register, email food@minneapolismn.gov or call Leslie Foreman at 612-673-3544.

HACCP workshop on fermenting and canning

Entrenamiento gratis en HACCP

Plan HACCP para Fermentación y Conservas

¡Traiga lo que tenga de su Plan de Análisis de Riesgos y Puntos Críticos de Control (HACCP) a este taller gratis! Usted recibirá asistencia individualizada de parte de un miembro del equipo HACCP del departamento de Salud de la Ciudad de Minneapolis.

Algunos formatos del plan HACCP se encuentran disponibles en nuestra página web:
http://www.ci.minneapolis.mn.us/health/inspections/HACCP

Algunos ejemplos de productos fermentados son yogurt, crème fraiche, kombucha y kimchi.

Este taller se llevara a cabo en dos ocasiones; una en Ingles otra en Español. 

June 20 image

Monday, June 20, 2016
ENGLISH
language workshop
9:00 a.m. to Noon
Minneapolis Central Library, Doty Board Room
300 Nicollet Ave, Minneapolis MN 55401

junio 27 image

Lunes, junio 27, 2016
SPANISH
language workshop
9:00 a.m. to Noon
Minneapolis Central Library, Doty Board Room
300 Nicollet Ave, Minneapolis MN 55401

Por favor regístrese. Nos gustaría saber cuántas personas van a asistir.

Para registrarse envíe un email a: food@minneapolismn.govo llame a Justo Garcia 612-673-3619.

Entrenamiento gratis en HACCP

HACCP Team Contacts

Mohamed Yusuf, 612-673-2612
mohamed.yusuf@minneapolismn.gov

Justo Garica, 612-673-3619
justo.garica@minneapolismn.gov

Jim Donovan, 612-673-2795
jim.donovan@minneapolismn.gov

Kevin Keopraseuth, 612-673-2633
kevin.keopraseuth@minneapolismn.gov

Jeremy Shields, 612-673-3561
jeremy.shields@minneapolismn.gov

Resources

If you are ready to start working on your HACCP plan, resources can be found below. Note that all templates must be modified to be consistent with your operation's procedures. After the plan has been reviewed, your operation will be inspected to ensure the procedures outlined in the submitted plan are consistent with what is happening in the operation.

All Plans

Reduced Oxygen Packaging

Curing

There are varying ppm requirements for different curing agents based on the method of curing. Contact the HACCP Team above if you have questions about which template best fits your product.

Canning

Fermenting

Last updated May 25, 2016