In retail food facilities, there are many specialized processes that can be used to preserve food, extend food shelf life, or make food shelf stable.  Processes like reduced oxygen packaging, smoking, curing, drying, fermenting, or juicing foods have an increased risk of getting someone sick.  To make sure food prepared using one of there special processes is safe to eat, approvals from local or State agencies are required.

Special Processes like those mentioned above, require prior approval and you may be required to submit a Hazard Analysis Critical Control Point (HACCP) Plan.  A HACCP Plan shows hazards and food safety control measures for processed foods.  A good HACCP Plan shows the “flow” of food from the beginning of the process all the way to selling to the customer.  It includes guidelines on how the food will be received, processed, held, and delivered to the consumer in a safe manner and varies depending on the type of food product being made. Depending on the type of process proposed, a local or sate approval is required.