A food establishment conducting a food process that has a high risk of foodborne illness associated with it must meet additional requirements before beginning operation. The food establishment must have a Hazard Analysis and Critical Control Points (HACCP) plan and must obtain an FDACS Approved Process Alternative.

A food establishment conducting a food process that has a high risk of foodborne illness associated with it must meet additional requirements before beginning operation. The food establishment must have a Hazard Analysis and Critical Control Points (HACCP) plan and must obtain an FDACS Approved Process Alternative from the Florida Department of Agriculture and Consumer Services (FDACS).

• Ensuring Food Safety for Special Processes

HACCP Plan

A HACCP plan is a written document identifying food safety hazards in your process and how you will control those inherent hazards.

• Basic HACCP Guidance
• General HACCP Plan Development Guidelines at Retail [ 1.6 MB ]

FDACS Approved Process Alternative

An FDACS Approved Process Alternative is an official document from FDACS stating that the HACCP plan and other required documentation submitted for the specific Special Process at Retail are acceptable and that the process is allowed to be conducted in the retail establishment.

• Application for Specialized Process Alternative for Retail Food Establishment [ Adobe PDF Document ]

Processes Requiring a HACCP Plan and FDACS Approved Process Alternative

Reduced Oxygen Packaging (ROP)

ROP of Potentially Hazardous/Time-Temperature Control for Safety (PHF/TCS) food, as described in the U.S. Food and Drug Administration's 2022 Food Code, §3-502.12 (A, B and C), requires a HACCP Plan. If Food Code §3-502.12 is not being followed, a Process Alternative is also required.

ROP is a packaging method in which oxygen in the package is reduced to increase shelf-life or improve product quality. Examples of ROP include vacuum packing, cook/chill, sous vide, active and passive modified atmospheric packaging, and controlled atmosphere packaging, such as a packet placed in the package as an oxygen scavenger.

• Guidance for Processing ROP of Raw, Frozen Seafood in Retail Operations (UF/IFAS)

Using Food Additives or Components

Using food additives or components is adding to food so food may sit out at room temperature (shelf stable) and be a non-PHF/TCS food. An example is rice mixed with vinegar and maintained at room temperature for use in sushi.

Retail Sushi

• Guidance for Processing Sushi in Retail Operations
• Acidified White Rice at Retail Industry Guidance [ 1.4 MB ]

Fresh Squeezed Juice

• Guidance for Processing Fresh Juices in Retail Operations

Smoking for Preservation

Examples include smoked mullet and smoked sausage.

• Guidance for Processing Smoked Seafood in Retail Operations
• Smoking Foods at Retail for Preservation Industry Guidance [ 1.4 MB ]

Curing

Curing is adding salt, sugar or nitrates for preservation to meat, fish or vegetables. Examples include jerky, corned beef, some sausages, anchovies, etc.

• Guidance for Processing Cured and Hot Smoked Sausage in Retail
• Guidance for Processing Cured and Smoked Ham and Pork Loins
• Guidance for Processing Fermented and Dried Sausage in Retail Operations
• Curing at Retail Industry Guidance [ 1.4 MB ]

Beef Jerky

• Guidance for Processing Beef Jerky at Retail
• Jerky at Retail Industry Guidance [ 1.4 MB ]

Custom Processing of Animals for Personal Use

This category covers food processed and NOT offered for sale or service in a food establishment. Examples include deer and wild hog.

• Custom Processing for Personal Use
• Custom Animal Processing at Retail Industry Guidance [ 159.4 kB ]

Preparing Food by Another Method Determined to Require a HACCP Plan and Process Alternative

Examples include fermented products such as sauerkraut, kimchi, some sausages, pickling/pickles, etc.

• Fermenting Pickles and Sauerkraut
• Growing Sprouts at Retail Industry Guidance [ 1.4 MB ]
• Fermentation at Retail Industry Guidance [ 1.4 MB ]