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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.

Variance

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
 HACCP Variance
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).