Q: When is a HACCP plan required for restaurants?
A: You are required to have a written HACCP plan if you are making these foods, considered “Special Processes” by FDA Food Code:
Sushi, Canned low acid foods, Vacuum-packing (including Sous vide)
Curing meats, Smoking fish or meats, Raw sprouts production,
Packaged unpasteurized juices, Mussel tanks.