A health-department-ready HACCP plan and variance request for sous vide, vacuum packing, curing, acidified rice, fermentation, jerky, sprouts and more, delivered in minutes.
Restaurants, food trucks, caterers, bakeries, delis and small producers whose health department asked for a HACCP plan or variance.
$299, one time. Questionnaire takes 10 to 15 minutes; you see a free preview before you pay; Word and PDF files are emailed the moment payment clears.
What's in the document
- Variance request letter addressed to your health department
- Product descriptions, flow diagrams, hazard analysis and CCP tables with critical limits from the FDA Food Code and FSIS/FDA guidance for each process you pick
- Prerequisite SOPs: employee health, hand hygiene, date marking, cooling, sanitizing, calibration, allergens
- Verification, records, training and corrective-action procedures
- Printable log sheets for every CCP, plus cold-holding, calibration, receiving and sanitizer logs
- Editable Word file plus a print-ready PDF
Pick your type of operation
Full-service, quick-service, sushi, barbecue, bars with foodFood truck or mobile unit
Mobile food units working from a commissaryCaterer
Off-premises catering and event foodBakery, cafe or juice bar
Counter service, baked goods, coffee and juiceSmall food producer or commissary
Shared kitchens, charcuterie, fermentation, jerky, saucesGrocery, deli or market
Retail food stores with in-house preparation
Who this is for
Restaurants, food trucks, caterers, bakeries, delis and small producers whose health department asked for a HACCP plan or a variance before allowing sous vide, vacuum packaging, curing and smoking, acidified sushi rice, fermentation, jerky, sprouts, shellfish tanks, time-as-a-control or juice bottling. The plan follows the FDA Food Code Annex 4 format inspectors use: product descriptions, flow diagrams, hazard analysis, CCPs with critical limits, monitoring, corrective actions, verification, records, SOPs, training and log sheets, plus a variance request letter addressed to your department.
Questions
Is this a template?
No. Every section is assembled from your answers (trade or process, equipment, chemicals, headcount, state and more), so sections that do not apply are left out and the ones that do are written for your work. You get the Word file to edit further.
Will it pass an inspection, prequalification or variance review?
The health department decides. Most variance denials come from missing lab results, missing equipment (a pH meter, a data logger) or vague procedures, which this plan is designed to avoid. We make no guarantee of approval; if the inspector asks for changes, send us their notes and we revise it free within 30 days. This is not a FSMA preventive-controls plan and no PCQI or process authority is involved.
Is this legal advice?
No. Documents are generated from your answers and public regulatory text. They are a starting point for your own program, not legal advice, and no guarantee is made that they satisfy any inspector, regulator, insurer or client.
Refunds?
If the document is not usable for your business, reply to your delivery email within 14 days for a full refund.
Outside the United States?
The plan follows the U.S. FDA Food Code. HACCP principles are international (Codex), so operators elsewhere can use the structure, but the citations and critical limits reference U.S. rules.
Documents are generated from your answers and public regulatory text. They are a starting point for your own program, not legal advice, and no guarantee is made that they satisfy any inspector, regulator, insurer or client.