Foodservice HACCP Resources
Generally speaking, a Hazard Analysis Critical Control Point (HACCP) program is not required by regulation for most foodservice or retail operations. There are exceptions. The USDA requires school food programs to have HACCP programs. Go here for more information see
School Foodservice HACCP page.
This page includes resources for those who want to learn more about HACCP for foodservice or retail operations and who may want to voluntarily implement a program. Many larger or chain operations do have HACCP programs in place.
In addition, if you want to prepare a food product that would not be in compliance with the Food Code or would require a variance or HACCP plan due to Food Code requirements, (i.e., you want to smoke or cure meat or sprout seeds or beans) check the section on variances below.
General HACCP information
US Food and Drug Administration (FDA) Retail & Food Service HACCP
Variances and HACCP plans for specified foods
A HACCP plan may be required if the foodservice establishment wishes to produce a time/temperature control for safety food (TCS food) that would otherwise be prohibited.
All of these requirements are documented in the US FDA Model Food Code, found here.
Always check with the Connecticut and/or local or district health department before proceeding with plans to produce food that requires a variance.
Relevant sections regarding the need for a variance and/or a HACCP plan may be found in Sections 3-401.11, 3-502.11, 4-204.110; additional requirements regarding HACCP plans may be found in sections 8-103.11, 8-103.12, 8-201.12, 8-201.13., 8-201.14, and 8-201.15.
Iowa State University Extension and Outreach
HACCP for retail food operations: resources for training and planning
Specific programs for:
“This course is designed to be a self-guided study for those interested in implementing a Hazard Analysis Critical Control Point (HACCP) program for their retail foodservice operations. Completion of this course will give you a solid understanding of HACCP principles and a foundation on which to build your own HACCP plan.”
US FDA Retail Food Protection Guidance