What requires a variance based on HACCP plan for regulatory compliance?

HACCP (Hazard Analysis & Critical Control Point) is a seven-step process in which food safety is addressed through the analysis of biological, chemical, and physical hazards that could contaminate food and make it unsafe for consumption. The HACCP process identifies critical control points and guides the development of food process safety control measures. A food service establishment may voluntarily elect to create HACCP's as a form of additional food safety security, or may be required to submit HACCP plans to the regulatory authority for approval due to engaging in activities which require HACCP plans under the Illinois Food Code and Chapter 10 Food Safety of the Peoria County Code.

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.