Under DPH Rule 511-6-1.02(5) a HACCP plan is required when using Sous Vide, ROP reduced-oxygen packaging, Smoking food to preserve it, Offering live, molluscan shellfish from a display tank...

Contact us to day for a free consultation on how to build a HACCP plan or if you are in the process on getting  a food permit for your establishment. 

​​F&B Safety Solutions
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