HACCP plans in Georgia

Before starting an activity that needs a HACCP plan, the operator submits the plan to the local Health Authority, and it is reviewed jointly by the State Office of Environmental Health and the local Health Authority.

"Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan"

Rule 511-6-1-.02(7)(a) When a HACCP Plan is Required, Revised 2/2025

Before doing reduced oxygen packaging without a variance, the operator must submit a HACCP plan to the Health Authority.

"Before engaging in reduced oxygen packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority."

Rule 511-6-1-.02(7)(b), Revised 2/2025

A Georgia HACCP plan must open with establishment information such as permit holder name, address and contact information, an element not listed in the FDA Food Code plan contents.

"Establishment Information. General information such as the name of the permit holder, the food service establishment address, and contact information;"

Rule 511-6-1-.02(8)(a) Contents of a HACCP Plan, Revised 2/2025

The critical control points summary must identify the significant hazards for each critical control point.

"The significant HAZARDS for each critical control point,Pf"

Rule 511-6-1-.02(8)(e)2, Revised 2/2025

When the rules require a HACCP plan, it and any challenge or inoculation studies must be attached to the DPH variance petition.

"If required by the Georgia Food Service Rules and Regulations Chapter 511-6-1, attach HACCP plan along with associated documents"

Item 4, Revised 6/08/23

A variance is required for reduced oxygen packaging of time/temperature control for safety food unless the botulinum and Listeria controls of the no-variance ROP rule are met.

"Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule;Pf"

Rule 511-6-1-.04(6)(j)5 Variance Requirement, Revised 2/2025

A variance request must state the proposed variance with rule citations, explain how hazards will be addressed another way, and include a HACCP plan if one is required.

"A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers;Pf"

Rule 511-6-1-.10(5)(b), Revised 2/2025

The DPH variance petition must state facts of substantial hardship that justify the variance, a requirement beyond the FDA Food Code variance documentation.

"List the specific facts of substantial hardship which would justify a variance for petitioner."

Item 3, Revised 6/08/23

DPH variances are requested for a one year period and may be renewed on proof of compliance.

"The duration of the variance/waiver requested which is to be requested for a one year time frame."

B.7, Revised 6/8/2023

DPH variance petitions are filed on the state request form with the Food Service Program Director.

"may petition the Department to allow a variance or waiver from such a Rule by completing a "Request for Variance from the Rules and Regulations for Food Service, Chapter 511-6-1" form"

A, Revised 6/8/2023

Retail food store variance requests go on the Variance Request Application to the Department of Agriculture Retail Food Special Processes Coordinator.

"A Variance Request Application form must be submitted to the Georgia Department of Agriculture Retail Food Special Processes Coordinator."

How do you apply for a variance?, undated

After a retail variance is granted, no changes may be made without prior Department review, and deviations need a new variance request.

"Once a variance has been granted by the Department and HACCP plans are accepted, no changes or modifications may occur without prior review by the Department."

Variance Agreement, undated

Once complete, DPH legal staff processing of a variance request can take the stated range of days or longer.

"processing of the request could take approximately 20 to 60 days or more"

Procedures for Processing Petitions, B, Revised 6/8/2023

FDA's annual adoption report lists the Georgia Department of Public Health, which regulates restaurants, as having adopted the FDA Food Code edition shown, by manual long-form adoption.

"GA Georgia Department of Public Health 2013 Manual Long-Form Restaurants 2015"

Table: List of State Agencies and Food Code Adoption Status, row 15, 2024

FDA's annual adoption report lists the Georgia Department of Agriculture, which regulates retail food stores, as having adopted the FDA Food Code edition shown.

"GA Georgia Department of Agriculture 2017 Manual Long-Form Retail Food Stores 2019"

Table: List of State Agencies and Food Code Adoption Status, row 14, 2024

Georgia restaurants are governed by the state's own Food Service Rules and Regulations chapter, in the revision dated February of the year printed on the cover.

"Georgia Food Service Rules and Regulations Chapter 511-6-1 (Revised 2/2025)"

Cover page, Revised 2/2025

Supporting documentation for a HACCP plan includes copies of the blank record forms needed to run the plan.

"Copies of blank records forms that are necessary to implement the HACCP plan;"

Rule 511-6-1-.02(8)(f)2, Revised 2/2025

Cooling and cold holding records under the cook-chill or sous vide HACCP plan must be kept for a minimum period and shown to the Health Authority on request.

"Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan for at least six months and, make such records available to the Health Authority upon request;Pf"

Rule 511-6-1-.04(6)(k)4(iii), Revised 2/2025

Under a variance or required HACCP plan, the permit holder keeps the approved variance on site and provides records of CCP monitoring, verification and corrective actions on request.

"Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(8) that demonstrate that the following are routinely employed:"

Rule 511-6-1-.10(5)(c), Revised 2/2025

For retail food stores operating under a variance, monitoring records must be kept for a minimum of years far longer than the Food Code's months, or longer if the variance says so.

"Monitoring records must be maintained for a minimum of three years or longer, as specified in the variance acceptance."

Variance Agreement, undated

A copy of the variance and HACCP plan must be kept on site and available to Department staff.

"A copy of the variance and HACCP plan must be maintained on site and conveniently located, such that it is available for review by Department representatives at any time the request is made."

Variance Agreement, undated

Supporting documentation for a HACCP plan includes a food employee and supervisory training plan.

"Food employee and supervisory training plan that addresses the food safety issues of concern;"

Rule 511-6-1-.02(8)(f)1, Revised 2/2025

An establishment using cook-chill or sous vide must give the Health Authority a full HACCP plan before starting.

"Prior to implementation, provide a HACCP plan that contains the information as specified under DPH Rule 511-6-1-.02(8)(a) through (g) to the Health Authority;Pf"

Rule 511-6-1-.04(6)(k)4(i), Revised 2/2025

Cook-chill and sous vide food must be consumed on premises or within the same business entity with no distribution or sale of the bagged product to another business or the consumer.

"Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer,Pf"

Rule 511-6-1-.04(6)(k)4(ii)(I), Revised 2/2025

Food must be sealed in an oxygen barrier package before cooking, or sealed right after cooking before it drops below the stated temperature.

"Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C),P"

Rule 511-6-1-.04(6)(k)4(ii)(IV), Revised 2/2025

For retail food stores regulated by the Department of Agriculture, cook-chill and sous vide are listed in the HACCP plan only column, meaning no variance is needed.

"Food that is prepared and packaged using a cook-chill or sous vide method"

When is a variance and/or a HACCP plan required? (table, HACCP PLAN ONLY column), undated

Option A: after cooling in the bag, chill further within a set time and hold at that lower temperature, consuming or discarding within the stated days of packaging.

"Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within 30 days after the date of packaging;P"

Rule 511-6-1-.04(6)(k)4(ii)(V)(A), Revised 2/2025

Option B: hold the cooled food at the standard cold holding temperature for a short limited time, then consume or discard.

"Held at 41°F (5°C) or less for no more than 7 days, at which time the food must be consumed or discarded;P"

Rule 511-6-1-.04(6)(k)4(ii)(V)(B), Revised 2/2025

Option C: chill to the lower temperature, then move to standard cold holding for a limited time, never exceeding the overall limit from packaging.

"Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C), removed from refrigeration equipment that maintains a 34°F (1°C) food temperature and then held at 41°F (5°C) or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded;"

Rule 511-6-1-.04(6)(k)4(ii)(V)(C), Revised 2/2025

Option D: hold the food frozen with no shelf life limit while frozen.

"Held frozen with no shelf life restriction while frozen until consumed or used.P"

Rule 511-6-1-.04(6)(k)4(ii)(V)(D), Revised 2/2025

Cook-chill and sous vide food must be held in refrigeration with continuous electronic time and temperature monitoring that is checked visually on a set daily frequency.

"Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily,Pf"

Rule 511-6-1-.04(6)(k)4(ii)(VI), Revised 2/2025

If cook-chill or sous vide food goes to a satellite location of the same business, transport must use verifiable electronic time and temperature monitoring.

"If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation,Pf"

Rule 511-6-1-.04(6)(k)4(ii)(VII), Revised 2/2025

Cook-chill and sous vide packages must be labeled with product name and packaging date.

"Labeled with the product name and the date packaged;Pf"

Rule 511-6-1-.04(6)(k)4(ii)(VIII), Revised 2/2025

Reduced oxygen packaged food under a HACCP plan without a variance must be kept cold and meet one barrier: low water activity, low pH, USDA-cured meat or poultry in an intact package, or high competing organisms.

"requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria:Pf (I) Has an aw of 0.91 or less,Pf (II) Has a pH of 4.6 or less,Pf (III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR 424.21 - Use of Food Ingredients and Sources of Radiation, and is received in an intact package,Pf or (IV) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables;Pf"

Rule 511-6-1-.04(6)(k)2(ii), Revised 2/2025

Refrigerated shelf life of reduced oxygen packaged food is limited from packaging to consumption, excluding frozen time, or the manufacturer's date if sooner.

"Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's “sell by” or “use by” date, whichever occurs first;P"

Rule 511-6-1-.04(6)(k)2(iv), Revised 2/2025

The HACCP plan must describe a bold, contrasting principal display panel label telling the user to keep the food cold.

"Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:Pf (I) Maintain the food at 41°F (5°C) or below,Pf"

Rule 511-6-1-.04(6)(k)2(iii), Revised 2/2025

No HACCP plan is needed for reduced oxygen packaged food that is labeled with time and date, kept cold, and removed from the package within a short window.

"A HACCP Plan is not required when a food service establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: 1. Labeled with the production time and date, 2. Held at 41°F (5°C) or less during refrigerated storage, and 3. Removed from its package in the food service establishment within 48 hours after packaging."

Rule 511-6-1-.04(6)(l), Revised 2/2025

For retail food stores, reduced oxygen packaging needs both a variance and a HACCP plan unless the regulation specifically allows otherwise.

"Reduced Oxygen Packaging (ROP), EXCEPT where otherwise specifically allowed by regulation."

When is a variance and/or a HACCP plan required? (table, VARIANCE AND A HACCP PLAN column), undated

For retail food stores, ROP of time/temperature control for safety food that is kept cold and meets one barrier needs only a HACCP plan.

"Time/Temperature Control for Safety Food (TCS Food) packaged under ROP, shall be maintained at 41oF or less, AND meets one of the following criteria:"

When is a variance and/or a HACCP plan required? (table, HACCP PLAN ONLY column), undated

Fish may be reduced oxygen packaged only if frozen before, during and after packaging and labeled to be kept frozen until use.

"Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method.P"

Rule 511-6-1-.04(6)(k)3, Revised 2/2025

Reduced oxygen packaged cheese must carry a use by date within a set number of days of packaging or the manufacturer's date if sooner.

"Labels the package on the principal display panel with a “use by” date that does not exceed 30 days from its packaging or the original manufacturer's “sell by” or “use by” date, whichever occurs first;Pf"

Rule 511-6-1-.04(6)(k)5(iii), Revised 2/2025

A variance is required before using additives or components such as vinegar to preserve food or to make it non time/temperature control for safety food, which covers acidified sushi rice.

"Using food additives or adding components such as vinegar:Pf (i) As a method of food preservation rather than as a method of flavor enhancement,Pf or (ii) To render a food so that it is not time/temperature control for safety food;Pf"

Rule 511-6-1-.04(6)(j)3 Variance Requirement, Revised 2/2025

A variance is required before curing food.

"A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before:Pf 1. Smoking food as a method of food preservation rather than as a method of flavor enhancement;Pf 2. Curing food;Pf"

Rule 511-6-1-.04(6)(j)2 Variance Requirement, Revised 2/2025

A variance is required before smoking food to preserve it rather than to flavor it.

"Smoking food as a method of food preservation rather than as a method of flavor enhancement;Pf"

Rule 511-6-1-.04(6)(j)1 Variance Requirement, Revised 2/2025