Health Department

Food, Lodging & Pools
Public Service Center
250 S. 4th St., Room 510
Minneapolis, MN 55415

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Hazard Analysis Critical Control Point

The Minnesota Food Code requires a Hazard Analysis Critical Control Point (HACCP) plan for certain specialized processes. HACCP plans must be submitted and approved prior to use. Processes include:

Some of these processes have alternatives to a HACCP plan or have additional requirements such as a variance. Please contact your health inspector or the HACCP Team below to help guide you through these requirements.

HACCP Team Contacts

Mohamed Yusuf, 612-673-2612
[email protected]

Justo Garcia, 612-673-3619
[email protected]

Jim Donovan, 612-673-2795
[email protected]

Kevin Keopraseuth, 612-673-2633
[email protected]


If you are ready to start working on your HACCP plan, resources can be found below. Note that all templates must be modified to be consistent with your operation's procedures. After the plan has been reviewed, your operation will be inspected to ensure the procedures outlined in the submitted plan are consistent with what is happening in the operation.

All Plans

Reduced Oxygen Packaging


There are varying ppm requirements for different curing agents based on the method of curing. Contact the HACCP Team above if you have questions about which template best fits your product.




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Should you require a reasonable accommodation in order to fully participate, or information in an alternative format, please contact 612-673-2301. 

Para asistencia 612-673-2700 - Rau kev pab 612-673-2800 - Hadii aad Caawimaad u baahantahay 612-673-3500

Last updated Dec 6, 2017



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For reasonable accommodations or alternative formats, contact 311.
People who are deaf or hard of hearing can use a relay service to call 311 at 612-673-3000.
TTY users can call 612-673-2157 or 612-673-2626.

Para asistencia 612-673-2700, Yog xav tau kev pab, hu 612-637-2800, Hadii aad Caawimaad u baahantahay 612-673-3500. 


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