HACCP plans in Illinois

The reduced oxygen packaging HACCP plan must be provided to CDPH before the process starts.

"Is provided to the DEPARTMENT prior to implementation as specified under Paragraph 8-201.13(B)."

3-502.12(B)(7), Effective October 1, 2023 (published September 28, 2023)

Before starting an activity that requires a HACCP plan, the applicant or license holder must submit the plan to CDPH for approval.

"Before engaging in an activity that requires a HACCP PLAN, a LICENSE applicant or LICENSE HOLDER shall submit to the DEPARTMENT for approval a properly prepared HACCP PLAN"

8-201.13(A), Effective October 1, 2023 (published September 28, 2023)

Before reduced oxygen packaging without a variance, the operator must develop a HACCP plan and keep a copy on the premises.

"Before engaging in REDUCED OXYGEN PACKAGING without a VARIANCE as specified under Section 3-502.12, LICENSE applicants or LICENSE HOLDERS shall develop a properly prepared HACCP PLAN and retain a copy in their records available for inspection on the premises."

8-201.13(B), Effective October 1, 2023 (published September 28, 2023)

A variance from CDPH is required before smoking food for preservation rather than flavor, and before curing food.

"Smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement; Pf (B) Curing FOOD;"

3-502.11 Variance Requirement, (A) and (B), Effective October 1, 2023 (published September 28, 2023)

A variance is required before sprouting seeds or beans.

"(H) Sprouting seeds or beans."

3-502.11 Variance Requirement, (H), Effective October 1, 2023 (published September 28, 2023)

A variance request must state the proposed variance and cite the relevant Code sections.

"A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers;"

8-103.11(A), Effective October 1, 2023 (published September 28, 2023)

A variance request must analyze how the public health hazards addressed by the cited sections will be handled another way.

"An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal;"

8-103.11(B), Effective October 1, 2023 (published September 28, 2023)

The CDPH plan review application asks for a HACCP plan for specialized processes such as on site vacuum packaging.

"Provide a HACCP plan for specialized processing methods such as vacuum packaged foods items prepared on-site or otherwise required by the regulatory authority."

Plan Review Application, Specialized Processes, undated

Chicago enforces its own Chicago Food Code Rules issued by CDPH, which were amended and reissued to replace the version effective in early two thousand nineteen.

"THESE UPDATED CHICAGO FOOD CODE RULES SUPERSEDE THE CHICAGO FOOD CODE RULES WHICH WERE PUBLISHED ON JANUARY 1, 2019"

Preamble (order of the Commissioner), Effective October 1, 2023 (published September 28, 2023)

The current Chicago Food Code Rules took effect on the date shown on the cover.

"Effective October 1, 2023"

Cover page, Effective October 1, 2023 (published September 28, 2023)

Cooling and cold holding records for cook-chill and sous vide must be kept for a minimum period.

"Hold such records for at least six (6) months;"

3-502.12(D)(2)(b), Effective October 1, 2023 (published September 28, 2023)

If a variance is granted, the establishment must keep the variance information on the premises for inspection.

"If the variance is granted, the RETAIL FOOD ESTABLISHMENT shall retain a copy of the information specified under Section 8-103.11 in its records and available for inspection on the premises."

8-103.10, Effective October 1, 2023 (published September 28, 2023)

Supporting documents for the HACCP plan include blank copies of the record forms.

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

8-201.14(E)(2), Effective October 1, 2023 (published September 28, 2023)

The reduced oxygen packaging HACCP plan must describe a training program for the person responsible for the operation.

"Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the:"

3-502.12(B)(6), Effective October 1, 2023 (published September 28, 2023)

Supporting documents for the HACCP plan include an employee and supervisor training plan.

"FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern;"

8-201.14(E)(1), Effective October 1, 2023 (published September 28, 2023)

The reduced oxygen packaging HACCP plan must include operational procedures such as no bare hand contact with ready to eat food.

"Includes operational procedures that: (a) Prohibit contacting READY-TO-EAT FOOD with bare hands"

3-502.12(B)(5), Effective October 1, 2023 (published September 28, 2023)

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

"Labeled with the product name and the date PACKAGED;"

3-502.12(D)(1)(g), Effective October 1, 2023 (published September 28, 2023)

Cook-chill and sous vide storage units need continuous electronic time and temperature monitoring checked visually each day.

"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,"

3-502.12(D)(1)(e), Effective October 1, 2023 (published September 28, 2023)

The HACCP plan must include a flow diagram or chart for each food or category.

"A flow diagram or chart for each specific FOOD or category type that identifies:"

8-201.14(C), Effective October 1, 2023 (published September 28, 2023)

The HACCP plan must include a critical control point summary for each food or category.

"A CRITICAL CONTROL POINTS summary for each specific FOOD or category type that clearly identifies:"

8-201.14(D), Effective October 1, 2023 (published September 28, 2023)

Cook-chill and sous vide packaging of TCS food requires a HACCP plan provided to CDPH before the process starts.

"using a cook-chill or sous vide process shall: (1) Provide to the DEPARTMENT prior to implementation, a HACCP"

3-502.12(D)(1), Effective October 1, 2023 (published September 28, 2023)

Cook-chill and sous vide product must stay within the same business entity and may not be distributed or sold to another business or to consumers.

"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 PACKAGED product to another business entity or the CONSUMER,"

3-502.12(D)(1)(a), Effective October 1, 2023 (published September 28, 2023)

Cook-chill and sous vide food must be cooled in the bag and then either chilled further and kept for up to the longer limit, held cold for the shorter limit, or frozen; Chicago lists only these three options.

"Cooled to 5°C (41°F) in the sealed PACKAGE or bag as specified under Section 3-501.14 and: P (i) Cooled to 1°C (34°F) within 48 hours of reaching 5°C (41°F) and held at that temperature until consumed or discarded within 30 days after the date of PACKAGING;P (ii) Held at 5°C (41°F) or less for no more than 7 days, at which time the FOOD must be consumed or discarded; P or (iii) Held frozen with no shelf life restriction while frozen until consumed or used."

3-502.12(D)(1)(d), Effective October 1, 2023 (published September 28, 2023)

A variance is required for reduced oxygen packaging of TCS food unless botulism and Listeria are controlled under the criteria of section 3-502.12.

"Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under Section 3-502.12;"

3-502.11 Variance Requirement, (D), Effective October 1, 2023 (published September 28, 2023)

Reduced oxygen packaged food without a variance must be held cold and also meet a second barrier such as low water activity or low pH.

"requires that the PACKAGED FOOD shall be maintained at 5°C (41°F) or less and meet at least one of the following criteria: Pf (a) Has an Aw of 0.91 or less, Pf (b) Has a pH of 4.6 or less,"

3-502.12 Reduced Oxygen Packaging Without a Variance, Criteria, (B)(2), Effective October 1, 2023 (published September 28, 2023)

A meat or poultry product cured at a USDA regulated plant and received intact is an accepted second barrier for reduced oxygen packaging.

"Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA"

3-502.12(B)(2)(c), Effective October 1, 2023 (published September 28, 2023)

Food with a high level of competing organisms such as raw meat, raw poultry or raw vegetables is an accepted second barrier for reduced oxygen packaging.

"Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables;"

3-502.12(B)(2)(d), Effective October 1, 2023 (published September 28, 2023)

Reduced oxygen packages must be labeled to keep the food cold and to discard it within the stated number of days of packaging.

"Maintain the FOOD at 5oC (41oF) or below, Pf and (b) Discard the FOOD if within 30 calendar days of its PACKAGING"

3-502.12(B)(3), Effective October 1, 2023 (published September 28, 2023)

Refrigerated shelf life of reduced oxygen packaged food is capped, not counting frozen time, or the manufacturer 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;"

3-502.12(B)(4), Effective October 1, 2023 (published September 28, 2023)

No HACCP plan is needed for reduced oxygen packaged TCS food that is labeled with time and date, held cold, and removed from the package within the stated hours.

"Held at 5°C (41°F) or less during refrigerated storage, P and (3) Removed from its PACKAGE in the RETAIL FOOD ESTABLISHMENT within 48 hours after PACKAGING."

3-502.12(F), Effective October 1, 2023 (published September 28, 2023)

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 it is to be kept frozen until time of use, a RETAIL FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method."

3-502.12(C) Fish, Effective October 1, 2023 (published September 28, 2023)

Reduced oxygen packaged cheese must carry a use by date no later than the limit shown or the manufacturer 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;"

3-502.12(E)(3), Effective October 1, 2023 (published September 28, 2023)

Chicago exempts food acidified with vinegar (such as sushi rice) from the variance requirement if a recent certified lab product assessment of pH is on file with no process change, or if the person in charge has a pH meter on site.

"however, a FOOD that has vinegar as a FOOD ADDITIVE is not required to obtain a variance if: (i) a product assessment has been completed within the past five (5) years and the Person in Charge has records verifying the pH from a certified lab, and there has been no change in process, Pf or (ii) The Person in Charge has a pH meter available onsite capable of determining the pH."

3-502.11 Variance Requirement, (C), Effective October 1, 2023 (published September 28, 2023)

CDPH may require scientific data showing the proposal does not compromise food safety.

"Additional scientific data or other information, as required by the DEPARTMENT, supporting the determination that FOOD safety is not compromised by the proposal."

8-201.14(E)(3), Effective October 1, 2023 (published September 28, 2023)